Had the Food Network on while I cranked out a couple hundred Chinese dumplings today, and one of the shows I saw was Michael Chiarello's. I've only seen him once before, and I did not care for him then though I am not sure exactly what put me off. After today, I've changed my mind. He does real, high quality, no-frills cooking. He says things like "pretend 30 minutes has gone by" as he goes ahead and serves something that really required more time. And based on the two shows I've seen, he cooks food I'd love to eat.
Today it was burgers--a 4th of July themed show. And he did two things that were rather unique (in my experience, anyway). One, he caramelized his onions for about ten minutes, then added fresh thyme and a whole bottle of zinfandel. That mixture he reduced to a jam. Personally I'd probably still prefer my cold and crispy raw onion, but I really like the looks of this upscale, wine-y alternative. The other unique twist on the good old burger was his cheese component--he made fricos out of aged white cheddar and those went in the burgers in place of the typical cheese slice. Can't wait to try that one!
Anybody else have any new twists on traditional burgers?
Last edited by Jenise
on Wed Jun 21, 2006 8:30 pm, edited 1 time in total.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov