SALT SHACK WOD RECIPES

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THE SHACKBURGER BY MARK ROSATI RECIPE BY TASTY



The Shackburger By Mark Rosati Recipe by Tasty image

Here's what you need: hamburger potato buns, butter, shacksauce, ground beef, salt and pepper mix, american cheese, green leaf lettuce, ripe plum tomato, hellmann's real mayonnaise, dijon mustard, heinz ketchup, kosher dill pickling brine, cayenne pepper, kosher salt, freshly ground pepper

Provided by Jody Duits

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

4 hamburger potato buns
4 tablespoons butter, melted
4 tablespoons shacksauce, recipe below
1 lb ground beef, very cold, divided into 4 pucks
½ teaspoon salt and pepper mix, recipe below
4 slices american cheese
4 pieces green leaf lettuce
8 slices ripe plum tomato, 1/4 inch (6 mm)
½ cup hellmann's real mayonnaise
1 tablespoon dijon mustard
¾ teaspoon heinz ketchup
¼ teaspoon kosher dill pickling brine
1 pinch cayenne pepper
½ cup kosher salt
½ teaspoon freshly ground pepper

Steps:

  • Heat a cast-iron griddle over medium-low heat until warm.
  • Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here.
  • Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes.
  • Transfer buns to a plate. Create the Shack sauce with the provided ingredients.
  • Spoon the sauce onto the top bun.
  • Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
  • Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
  • Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a ?-inch-thick (8 mm) round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.
  • Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 ½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding.
  • Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
  • Add a piece of the lettuce and two slices of tomato. Transfer the cheeseburgers to the prepared buns.
  • Enjoy.

Nutrition Facts : Calories 885 calories, CarbohydrateContent 49 grams, FatContent 57 grams, FiberContent 6 grams, ProteinContent 41 grams, SugarContent 9 grams

NEW ENGLAND FISH CHOWDER RECIPE | FOOD NETWORK



New England Fish Chowder Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 24

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons butter
2 medium onions, cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, recipe follows
Kosher or sea salt and freshly ground pepper
3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed
1 1/2 cups heavy cream
2 tablespoons finely chopped Italian parsley leaves
2 tablespoons finely chopped fresh chives
2 tablespoons butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, peeled and very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed and rinsed clean of any blood.
2 1/2 to 3 pounds fish bones from sole, flounder, bass and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
Kosher or sea salt

Steps:

  • Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve. 
  • Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
  • Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer. 
  • Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time). 
  • Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. 
  • When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
  • Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
  • Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes. 
  • Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
  • Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot). 
  • Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
  • Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months. 

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