GFF Meat '10

You know what, woman? I'll post the fucking recipe JUST FOR YOU.

Later tonight.

Jam it back in, in the dark.

Burgers

Spoiler:

1 lb. 85/15 ground beef (higher fat means you'll have a juicier burger)
2 Tbs. crushed garlic
Salt and pepper to taste
1 large egg

Preheat a pan/griddle/something to 375 degrees.

Prepare your meat by bringing it up to room temperature. Add the egg and seasonings and gently mix the ingredients. Try not to overwork them or you'll end up with a tough burger. Form into six ounce patties with a dimple in the center (this prevents misshaping and helps it cook faster).

Add a tablespoon of oil to your pan and spread it out. Sear your burger, flipping every thirty seconds. It should take roughly five minutes for medium. Allow your burger to rest, covered, for three-to-five minutes before placing on the bun with condiments. I recommend using brioche buns lightly toasted.

Cheater's Aioli (Garlic mayonnaise)

Spoiler:

1 large egg
1-2 cups olive oil (NOT extra virgin) or canola oil
1 Tbs champagne vinegar
2 pinches kosher salt
2 pinches black pepper
1 Tbs. crushed garlic

Place the egg, vinegar, garlic, salt, and pepper in a food processor or blender and mix. Slowly add your oil until the mixture is thick. Pour into a container. The mayonnaise will keep for about a week in the fridge. Do not leave out for more than an hour or two.

Bulgogi (Korean BBQ)

Spoiler:

2 lbs beef shoulder or 2 lbs chicken thighs, bonless
1 litre 7-Up
1 cup sake
1 cup mirin
1/3 soy sauce
Fresh peeled ginger, grated
1 bunch scallions, sliced
2 Tbs. kosher salt
2 Tbs. black pepper

Trim the beef of any silver skin, tendons, or excess fat. Slice thinly on a bias across the grain (not with or against). Place in a large container and add the rest of the ingredients. Mix by hand. Allow the beef or chicken to marinate for at least three hours but no more than six. Drain the liquid. To cook, place the meat on a grill or in a hot skillet and cook to the desired doneness. Place in a bowl and cover with sauce (recipe follows).

Korean BBQ Sauce (Not authentic by a long shot)

1 cup soy sauce
1/2 cup rice vinegar
1/2 cup sake
1 cup dark brown sugar
1 Tbs. sri racha or chili paste
Fresh grated ginger
1 Tbs. black pepper
1 Tbs. corn starch
2 Tbs. water

Place soy sauce, rice vinegar, sake, brown sugar, sri racha, ginger, and black pepper in a sauce pot. Bring to a simmer over medium heat, do not allow to boil. In a separate bowl combine water and corn starch. Pour the corn starch slurry into the sauce pot and whisk together with the sauce. Cook until thick and syrupy. Pour over meat.

Sesame Potatoes and Carrots

3-4 russet potatoes, quartered
3-4 large carrots, peeled and chopped into 3/4 inch rounds
1 white onion, julienned
1 Tbs. sesame oil
2 Tbs. sesame seeds, toasted
1/2 cup rice vinegar
1/2 cup brown sugar
1/2 cup mirin
1 Tbs. kosher salt
1 Tbs. black pepper

Boil potatoes and carrots until just fork-tender. In a separate sauce pot combine vinegar, sesame oil, brown sugar, and mirin. Cook until the sugar is dissolved. Strain the potoatoes and carrots then pour the sauce and sesame seeds over them in a serving dish. Add onions.

I'll finish this post later.

How ya doing, buddy?