Baking Homemade Hamburger Buns

When I started thinking about preparing a Fourth of July meal for my folks, I figured I’d try my hand at making my own ketchup (post coming soon). While the wheels turned about that one I had a thought pop into my head wondering, “Hey, how do you make burger buns?” I went to Google and found one on Taste Of Home called 40-Minute Hamburger Buns. I don’t do a lot of baking, but since I started making most of the pasta I use, I’ve gotten more and more okay working with dough, so it wasn’t too scary.

This particular recipe appealed to me because it’s so simple. You’ve got seven ingredients, most of which I already had on hand, so I decided to try it out a few days in advance. The process itself wasn’t hard at all, but I will say that the 12 buns I got that time would have worked for sliders, but not full-sized burgers. With that new knowledge, plus the idea that you’ve really got to pat down the dough so you don’t get those crazy outgrowths, I gave them another shot, this time breaking the dough into 6 buns, which you can see in that last photo. Still, if you’re looking for rolls or slider buns, go with the dozen.

I should also note that I made these two different ways. The first time was with the mixer and the second was just by hand in a big bowl. Both worked really well. I’d probably go with the bowl just because it makes fewer dishes, really. Anyway, these buns turned out so good in both forms that I had trouble keeping everyone away from them so we could have burgers on them. They’re just so light and airy with a bit of sweetness that makes for awesome rolls or buns. In fact, as you can see in the following images, they also make great rolls for mini breakfast sandwiches if you’ve got some spare eggs, cheese and ham/bacon/sausage around! IMG_7192

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Cooking Damn Delicious’ One Pot BBQ Chicken Pasta

I’m all about Damn Delicious these days. I’m pulling a recipe or two a week for my menus these days including this one last week for One Pot BBQ Chicken Pasta. I was a little leery about this one, not because of the recipe itself, but because I sometimes have trouble getting into a dish if I associate it with one style of food. I had this problem when I made Taco Stuffed Shells a while back. Stuffed shells are just an Italian dish that should have ricotta or cottage cheese as far as my taste buds are concerned. Would I have the same problem with this barbecue sauce-infused pasta dish? Luckily, no!

I’m a big fan of the one pot method for cooking this dish. You cook the bacon in the pan (I skipped the olive oil because of the bacon fat) and then toss in the diced chicken breast. From there you add the garlic and onion followed by the rest of the ingredients, including the pasta which actually cooks in the tomatoes, chicken stock and milk. Cover that up and let it cook for about 15 minutes, mix in the cheese and bbq sauce — we had Sweet Baby Ray’s on hand — and you’ve got dinner!

I wasn’t sure if the the sweetness of the sauce would throw my tongue for a loop, but this whole dish worked so well together that I didn’t even think about Italian food. In fact, the sweetness really popped and worked well with the saltiness of the bacon and the tomatoes. It all worked really well together and you can’t complain about making a whole meal in one pot!

MATK Originals: Bangin’ BLTs

bagin' bltsAs a kid growing up, BLTs were pretty common in our house. They were the good, solid kinds that featured your basic toasted bread, bacon, lettuce, tomato and mayo combination, most often served with some Campbell’s tomato soup. But, over the years I’ve started adding to that structure and think I’ve created some really special sandwiches that I wanted to tell you about.

The first major BLT change came for me when my wife introduced me to the idea of the BELT, that’s a BLT with a fried egg on top. As fried eggs and their runny goodness are a favorite of mine, that was a pretty easy sell. So was the inclusion of cheddar cheese, which makes just about everything better.

Recently I’ve been playing with a few ways to make all that even better which culminated in last night’s dinner, what I’m now calling Bangin’ BLTs. Last night’s sandwiches includes your B, your L and your T, but also the aforementioned fried egg, cheddar cheese (we’re big fans of the Hannaford Wisconsin sharp these days), homemade mayonnaise straight out of Ruhlman’s Twenty and either Tony Packo’s Sweet Hot Skinnies or Banana Peppers (the former for my wife, the latter for me).

Bangin’ BLT Ingredients

Bread
Bacon, 2-3 pieces per sandwich
3-4 Large Leaves of lettuce, I use romaine
1-2 Tomatoes, sliced
Eggs – 1 for each sandwich
Sliced cheddar cheese
Pickles, Banana Peppers
Homemade Mayo

This meal might seem simple, but it actually has a lot of moving parts, so I’ll walk you through my process. I make the mayo first and follow Ruhlman’s recipe to the letter using vegetable oil and a farm fresh egg (we just happened to have a few on hand). This is the most intensive part of the process, but I guarantee the flavor you get from this will be far more full and rich than the stuff you buy at the store. This can be made days ahead, but the process only took me about 10 to 15 minutes and I went the hand-whisking route. In the future, I’d like to experiment with combining this mayonnaise with different elements like spicy sauces or fresh herbs.

Next I get my bacon in the oven. Sure, you can cook your bacon in a pan the traditional style, but I’m a big fan of using the oven because you don’t get splattered with hot grease and you don’t have to worry about it for 10 whole minutes. I set my oven for 400 degrees, then line a rimmed baking sheet with crumpled-up tin foil, this gives it more surface area to heat up. I then lay out as much bacon as I can fit, which wound up being about 7 or 8 pieces and popped it in the oven for 10 minutes. At that point I flipped the pieces over and let them cook for another 10 minutes.

With the bacon in the oven, I get to cleaning and cutting my vegetables. For the lettuce, I just pulled four large romaine leaves, sprayed them down and then ripped them into smaller, sandwich-sized pieces, discarding the hard white ribs in the process. Then I cleaned and sliced the tomatoes before slicing the banana pepper into strips for my sandwich (half of a large Tony Packo’s pepper did it for me) and getting out the Sweet Hot Skinnies for my wife. I also cut the cheese into squares.

At this point, it would behoove you to set up a solid sandwich-making station. I didn’t have the space for this, so it was a bit tricky, mostly because I had the toaster right in the middle of my work space. Once the bacon’s out of the oven and patted down, you’re almost ready to start making sandwiches.

Why almost? Because it’s egg time. This is where things can get a little tricky timing-wise because you want to work fast enough to make sure your bacon is still warm, but you’re also cooking eggs and toasting bread. I don’t worry so much about the bacon, so I basically put the bread in the toaster and then drop my egg in a small hot pan coated with cooking spray. By the time the toast is done, I’ve flipped my egg and it’s ready to go.

So, grab the bread and put on your desired about of homemade mayo. Then put cheese on one side (I’ve found that the extra sharp cheese can be a little overwhelming if you double up). I then put the hot egg right on top of the cheese and build up the other side with the bacon, tomato, lettuce and peppers/pickles. Bam, there’s your sandwich.

The richness of the homemade mayo works so well with the bacon, but do watch out because both can be on the salty side. When you mix in the crispiness of the lettuce, the coolness of the tomatoes, the sharpness of the cheese and the heat of the pickles or peppers, plus the egg doing it’s ooey gooey thing, you’ve got something really special happening in your face.

While I’m thinking about it, I do want to circle back around to the idea of serving BLTs with tomato soup. It’s an idea I still adore, but there was no way I was going to cook soup yesterday when it was in the 80s. However, a month or two ago I did make BLTs and tried a new tomato soup recipe I found on Smitten Kitchen. It was delightfully creamy and made for awesome dipping. Unfortunately, we lost most of the leftovers when our fridge fritzed out a month ago, but when things cool down, I’ll give it another try.

Bonus Food Pic: Handsome Devil’s Hot Mess

handsome devil hot messA few months back my in-laws discovered a new barbecue place near us called Handsome Devil that happens to be inside the local ice rink. This past weekend we celebrated Father’s Day by heading back over there to get some food on Saturday. As we have in the past, we had a great time with wonderful food and a nice selection of beers on tap. We all started off with some fried pickles (forgot to photograph because I got so excited for one of my all-time favorite apps). The pickles themselves were nice and briny, but they also came with some sriracha mayo dipping sauce that was fiery and fun. I’m just recently discovered the wonder of sriracha, so this was auspicious timing.

Better than the appetizer, though, was the meal I got. I wasn’t hungry enough to tackle my usual barbecue meal of “as much meat as I can stuff into my face,” so when I saw the Hot Mess on the menu, I was sold. The dish has a layer of beef brisket topped with mac and cheese which has pulled pork on the very top. This was a great choice because you not only get the best side of all time — mac and cheese — but also a sampling of their brisket and pulled pork. Considering their food is so great, this is an easy sell for anyone looking to try a few different elements all in one big pile.

My wife also had the Three Little Pigs smoked ham sliders which were just bonkers good. I was lucky enough to get one half of those little sandwiches and could have eaten about 10. The salty, smokey ham worked so well on the sweet bun and covered in Gruyere cheese.

As an added bonus, Lu got to watch some hockey because there was a kids game going on and you can walk into the stands right from the rink. I bet they do a pretty great appetizer/beer business during those games.

Disney World 2014 Bonus Food Pics Part 2

lu, anna and elsaLet’s get right back into the Disney World goodness! (If you missed part 1, click here.) On February 5th we spent three hours waiting in line at Epcot to meet Anna and Elsa from Frozen. In that time, my dad and I ran over to the cafe in Paris called Les Halles Boulangerie & Pâtisserie and had sandwiches which were awesome. I was too perturbed from the line to snap a picture, but I did last time. Still, it was worth every minute because she still talks about meeting her favorite charactera and having them sign her Frozen book which we read at night sometimes. wave

That night we headed back to The Wave…Of American Flavors inside the Contemporary. Wave has easily become our favorite sit down restaurant at Walt Disney World thanks to its nice, quiet dining room and wonderful selection of entrees. I can’t quite remember what I ordered, but it looks like a steak from this picture (did I mention, it’s nice and dark in the restaurant?). The menu there changes with the seasons, so it’s probably different by now. If you’re looking for a nice sit down dinner that’s outside the parks, but still on the Monorail system, this is one of the best. disney jr character breakfast

The 6th was my 31st birthday, so we celebrated by going to Hollywood Studios and doing the Disney Junior breakfast buffet at Hollywood & Vine. Breakfast is one of the hardest meals to keep consistent and tasty in the buffet style, but this one was pretty darn great. It had all the basics which were all super tasty. Even the eggs were good and that almost never happens. However, the real delight here was seeing my kid’s eyes light up as she got to meet Sofia the First, Doc McStuffins and Jake. She had no idea who Handy Manny was and kind of looked at him like you might someone dressed the exact same way on the subway. spirit of aloha

For dinner we went to the Spirit of Aloha Dinner Show at the Polynesian. I’ve wanted to do ever since I first heard about it a few years back. Even though the weather got a little dicey, the show was still pretty great, filled with a variety of different dances from all over the world. My daughter and dad even got in on the dancing action. See if you can find them in the picture above. The food itself was served in an all you can eat, family style manner with platters. I remember the bone-in chicken being particularly good as were ribs. As a birthday bonus, I had a large drunk in a coconut shaped to look like a monkey which I was able to bring home with me. pinocchio italian sub

On our last full day, the 7th, we went back to Magic Kingdom. We’re big fans of starting and ending these kinds of trips there. The weather was a little difficult as it was misting rain and chillier than the other days, but we still had some great food. For lunch we stopped in at Pinocchio Village Haus which actually had my favorite single piece of food of the whole trip, the Italian Flatbread Sub which includes Italian Meats, Cheese, Dressing, and Balsamic Glaze on a warm Toasted Flatbread. There was just something so balanced, with the smooth tanginess of the balsamic glaze and salty meats with the melty cheese that hit a lot of my moutbuttons. I also think this might have been my first flatbread sandwich. I’ve got to get more of those in my life. As an added bonus, you can eat over by a window that looks down on the It’s A Small World ride.

from from pinocchio's

For our last dinner we went to Be Our Guest which was…interesting. We had to wait out in the rain for our table along with everyone else which wasn’t the most fun thing in the world. And then, partway through, Lu got scared about the idea of seeing The Beast there. Now she’s seen Beauty and the Beast plenty of times and doesn’t get scared, but she got very adamant about not seeing him. It wound up not really mattering because she fell asleep on me before he even showed up. I can’t say for sure because I ate around a toddler the whole time, but I think I had the Braised Pork (Coq au Vin Style), described as Eight Hour Slow-cooked Pork with Mushrooms, Onions, Carrots and Bacon served with Puréed Cauliflower and Seasonal Vegetables.

I know we also had a lunch poolside at our hotel The Grand Floridian and my wife grabbed a cronut in Epcot, but I think that about covers our food adventures earlier this year in Disney World.

Disney World 2014 Bonus Food Pics Part 1

magic kingdom main streetAt this point, I think we all know that I’m way behind when it comes to posting about recipes and bonus food pics. Case in point? Here’s a whole bunch of pictures from early February when my parents, wife, daughter and I spent a delightful week in Disney World. I had a good time going through our meals day-by-day when we went last spring, but since we’re so far out, I figured a pair of recap posts about all the delicious food we had while in the Happiest Place On Earth would still be fun and hopefully helpful if you’re on your way to Orlando. One quick note before jumping in, on this trip we didn’t opt in for the Disney Dining Plan like last time. While it worked pretty well that time around, we realized that we were eating way more dessert than we would have normally just because it was there. I’m not much of a sweet fan, so I was glad to have more options.

chef mickeys

We all got into Disney World on February 1st and went right to the Magic Kingdom as is our custom, but I didn’t take any photos, so I can’t remember what we ate. On the 2nd, we went back and I did a better job of documenting meals. For lunch we had seafood at The Columbia Harbor House. Again, no pics, but I remember the fried food being nice and crisp without being too heavy. For dinner we hopped on the Monorail to have dinner at Chef Mickey’s, a buffet style place inside the Contemporary that features characters like Mickey, Minnie, Goofy, Donald and Pluto (sorry Daisy fans) walking around taking pictures with the kids. Lu loved the place and I’ve got to say that we were all pretty impressed with the food. You might think something like that would offer the lowest common denominator because you’re already there and it’s aimed at kids, but it was one of the better buffets I’ve had in recent memory. tutto italia

Again, I don’t have documentation of what we ate for lunch on the 3rd, but we did spend most of the day at Epcot. For dinner we went to Italy in the World Showacse where we had reservations for Tutto Italia Ristorante. There I had the Gnocchetti which is described as Cavatelli pasta, sweet sausage ragu, tomato and Pecorino. This was one of the best pasta dishes I’ve had in a long time. It might seem simple — and it was — both it tasted like each of those simple ingredients was the best it could be and combined for an excellent, rich dish. 1900 park fare cinderella dinner

Finally (for this post, come back tomorrow for the rest!), on the 4th we spent most of the day at Animal Kingdom where we had Pizzafari for lunch. I have a picture of the tiny, tasty pepperoni pizza I had along with the Cesar salad, but I compared photos and it’s almost the exact same as the one I took several months earlier. That night we headed back to our hotel, The Grand Floridian, where we went to the Cinderalla-themed character dinner at 1900 Park Fare. I don’t remember this meal, another buffet, for the food nearly as much as I do for watching our daughter show zero interest in Cinderlla’s stepmother, warm up to the very funny stepsisters and glow when Cinderella came around. I gotta give it to those step sisters, they were pretty funny, tossing tame insults and one-liners across the room at one another and convincing the kids (and me to a lesser extent) that they were the evil, mean, awful creatures seen in the Disney classic.

Bonus Food Pics From Yummy Taco, Handsome Devil & Fiddlestix

yummy taco chicken and beef burrito

One of the more frustrating things about where we live is that there’s not a great taco place that we can run into when we have that hankering. There’s a nice Mexican place, but it’s sit-down and sometimes I want to just call in a bag of tacos and have my wife pick them up on her way home from work. So, we got pretty excited when we were leaving Target one day and saw a new place called Yummy Taco opening up soon. Well, the other weekend it was actually in business, we gave it a shot and all had pretty delightful food. Above you can see the chicken and beef burrito I had which was more of a giant taco, but who’s counting? I will say that this is a rather interesting establishment because everything about it screams “Chinese food place” from the decorations and staff to the picture menu above the ordering station. But, none of that matters when you realize they’re making their own tortillas on the spot and making killer food. It’s still not super close, but it’s nice to know there’s a solid taco joint nearby we can hit up while running errands.

handsome devil bbq

About a month ago, my inlaws came into town and watched our daughter while my wife and I went out for a nice Italian dinner around Valentine’s Day. Meanwhile, they discovered a new barbecue joint we didn’t even know about called Handsome Devil that’s actually above an ice skating rink (that we also didn’t know about). We’ve actually got a lot of solid BBQ joints nearby, but I think this one will be tops on our list. Brothers has been so-so and Johnny D’s is a bit far away for more of a casual dinner, so Handsome Devil takes the top spot. I had the ribs and pulled pork along with some mac and cheese and onion rings, all of which were delightful. Plus, they’ve got a variety of local beers on tap which I always appreciate.

fiddlestix bangers and mash

And finally, I have to sing the praises of Fiddlestix once again. The above photo comes from their St. Patrick’s Day menu which, as always, was some of the best Irish food I’ve ever had. This is the bangers and mash which was so good I wish I could have it every day. The mashed potatoes had a healthy, but not overpowering dose of horseradish which made for a delightful side. Looking at this picture is actually making me hungry.

Cooking Closet Cooking’s Fully Loaded Hasselback Potatoes

From the age of 16 until I moved out to New York to start working for Wizard, I worked in a bagel shop in my home town of Toledo, Ohio called The Bagel Place, but everyone called it Barry’s Bagels. In addition to the circular bread delights so popular out here in New York, they also served sandwiches, soup, a variety of offerings on the salad bar and baked potatoes. Depending on what position you were working on a particular day, you were either making these things in the back, preparing them for customers up front or throwing away the remnants in the bussing room.

One of the unexpected treats of working there (at least for the first few years) was a pretty solid list of free food you can have on break. While I wasn’t overly familiar with baked potatoes before that, I became quite adept at creating a variety of options for customer and myself. What do you expect from a bunch of kids with access to a ton of food who get tired of eating the same thing over and over again?

This is a long winded way of saying that, when I saw a recipe on Closet Cooking for something called Fully Loaded Hasselback Potatoes, I was intrigued, especially because that super starchy part of my life mostly came to an end when I moved east as  a young man. The basic idea of the Hasselback is you thinly slice a potato about 4/5 of the way down the tuber, top them with garlic and butter and bake them. Before they’re done, you pull them out, sprinkle with cheese and bacon, pop back in and then serve with sour cream and chives.

I’ve actually cooked these a few times now and have tried a few different variations. The first time, I didn’t cut the slices thin enough, which meant they didn’t cook evenly. I also melted the butter and poured them over the potato before baking. The second time I went thinner which made for more evenly cooked tuber slices. I think I also mistakenly put the cheese on before baking which wasn’t the worst mistake in the world, but it definitely changed the flavor of the cheddar.

You could really do a lot with this basic recipe. At the Bagel Place, we sold broccoli and cauliflower potatoes as well as steak tips and gravy. Those are just two possibilities that could easily translate into the Hasselback format. And, if you think a potato isn’t quite meal-worthy, I’d challenge that assumption. One giant potato topped with cheese, bacon, chives and sour cream all cut up makes for a very hardy meal. Give it a whirl!

Recipe Roundup: Closet Cooking Part 1

As any regular readers will know, it’s been a looooong time since I’ve posted here on Monkeying Around The Kitchen. Unfortunately, with work and all kinds of other things going one — raising our two year old and prepping for a new little baby — MATK can fall to the wayside. But, I’m still cooking almost every night which means I have a huge backlog of meals to talk about going back to last fall. So, in an effort to try and document the good recipes I’ve tried out in the last few months, I figured I’d implement a new kind of a post called Recipe Roundup that will gather a bunch of meals from different places, throw in a few pics and do my best to remember how they turned out.

Today’s subject is one of my favorite new cooking sites, Closet Cooking which is great because there’s tons of older recipes on there and the site gets updated constantly. I also appreciate that Kevin Lynch seems to be cooking in a kitchen even smaller than mine which is no small feat. So, without further ado, hit the jump to check out the first batch of CC recipes I’ve tried out in the past few months!  Continue reading

The Triumphant Return Of Woody’s!

woody's is back

 

One of the great things about living where we do in Orange County is that there are plenty of great restaurants of all kinds, sizes and cost-levels, especially in Cornwall. The town we want to move into counts my absolute favorite restaurant Fiddlestix as one of the many placescalling it home. But, before discovering Fiddlestix we used to love going to another place called Woody’s. I’ve talked about the naturally sourced burger joint before and how it shut down, which was a huge bummer.

But, a few weeks ago I noticed that the building was getting repainted and fixed up. With each successive pass, I noticed something new until a sign appeared saying “Opening Soon!” I want to say it’s been open for a few weeks now, but we finally went over there a few weeks ago and are happy to say it’s back in force.

I went with one of their specials, a Breakfast Burger with bacon and egg on it as well as some of their excellent fries. I’m glad to say that the place hardly changed and the few changes I noticed were actually improvements. For instance, instead of a Coke or Pepsi fountain dispensary, they actually have Boylans which is an awesome smaller soda maker that specializes in Cane Cola, Root Beer and Cream Soda.

I’m really glad that Woody’s is back in action and ready to keep rolling. With them back, we now have a place to go and get a solid burger that doesn’t come from mystery meat and also offers a good deal of specials. Welcome back Woody’s!