Plus there’s nothing classier than being able to eat your whole meal from a single bowl. Joking aside, the flaming cheetos really bring this dish to the next level by adding some crisp crunch and a bit of heat to the otherwise gooey textures. The taste can only be described as so comforting you’ll want to flop down on your couch and never get up again, which due to heart attack potential may actually be a distinct possibility. A mushroom gravy cream sauce slathered on top completes this masterpiece. Next is a lattice of Flaming Hot Cheetos supporting the girth of a 3-inch thick Salisbury steak. Great Question! It all begins with a base of creamy and buttery mashed potatoes. What exactly is in this beautiful creation you ask. It’s a close cousin to KFC’s Famous Bowl (aka the Sadness Bowl ). I like to call it the Trailer Park Surprise. Remove from heat and set aside to cool.It’s good to be back! Below is a very special food item of my own creation. Bring to a simmer and cook until reduced by half. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat.
Kosher salt and freshly ground black pepper dry white wine, like sauvignon blanc or Chablis
#Easy blender hollandaise tyler florence download
Click here to download a copy of this recipe If you can’t find shallots, onion is a fine substitute. If you believe your eggs are safe, go ahead and use a blender. The original recipe was done in a blender but did not include cooking the eggs to a safe temperature. I kept his ingredients but used a method I learned in culinary school so that the egg yolks are heated to reduce the risk of food-borne illness. This recipe is adapted from Tyler Florence. Look for both the cauliflower and carrot cake recipes in the coming week. Like any good steakhouse, I served the béarnaise over cooked-to-order strip steaks with a homemade Caesar salad, purple mashed potatoes (so fun!), turmeric roasted cauliflower and carrot cake for dessert. However, I’m positive fresh would produce the best results. I couldn’t find fresh tarragon in Midland, so I substitute dried tarragon. Need something else besides steak to put that béarnaise on? It would go great with asparagus! Yes, it requires some arm strength and a little patience, but you’ll be rewarded with a perfect restaurant-quality béarnaise sauce. This technique ensures that the butter and eggs emulsify correctly and that the egg yolks will not overcook and scramble. It’s imperative to whisk vigorously while very slowly pouring the butter into the whipped egg yolks. While this recipe is fairly easy, it does call for some old-fashioned elbow grease. So I skipped the blender and reached for that trusty kitchen tool, the whisk. Many of the recipes I found online called for a blender, but I was worried about the raw eggs and about the sauce not coming together properly if I used that method. I’d made béarnaise sauce in culinary school (it’s a derivative of Hollandaise, one of the five mother sauces in French cuisine), but I’d yet to try it at home, so I was excited for the culinary adventure. That might be on the menu next time, because Jim suggested I try my hand at a Béarnaise sauce. As I was contemplating what to make for him, I was tempted to make steak au poivre, or peppercorn-crusted steak with a cognac cream sauce. To say that Jim is a meat-and-potatoes guy would be a serious understatement-that’s really pretty much all he eats. Props to you, Diane, for cooking for him for so long!) Besides, Jim is one of the pickier eaters I’ve ever cooked for. Now, Jim and Diane are very busy folks, so complicated dishes and menus aren’t on their everyday agenda. Doug and I trekked all the way to Midland, Michigan, this past weekend to pay a visit to Doug’s lovely parents, Jim and Diane Clark.
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