Copycat restaurant recipes, or "restaurant recipe clones," are very easy to find on the internet, at least if you are looking for recipes from your favorite chain restaurants. However, there are copycat recipes then there are vaguely similar recipes. Many online recipes try to either improve the recipes from restaurants, substitute ingredients, or make them more healthy rather than to meticulously recreate every flavor and detail. You cannot know how reliable they are until you cook them. In some cases, you may be able to tell a lot from any accompanying photos. A good recipe clone should look the same as well as taste the same.
Duchess (or duchesse) potatoes are mashed potatoes pureed with egg yolks, whole eggs, or a combination of whole eggs and egg yolks, and butter.
Cheese, seasonings, and other flavorings are sometimes added.
The fluffy pureed mixture is served as a side dish, formed into small shapes or piped from a pastry bag for a decorative accompaniment, or formed into borders for serving other dishes inside. The amount of egg and other ingredient varies per individual recipe.
Dishes garnished with duchess potatoes are called à la duchesse. The French term for duchess potatoes is pommes duchesse.
If you are a child of the '70's, or earlier, then you probably have fond memories of big bags of Ruffles potato chips and huge cartons of "French Onion Dip," that salty, tangy sour-cream sin that Foodies today probably sniff at, waiting until a midnight run to an out-of-neighborhood 7-Eleven to get their secret fix. However, most of America was not really introduced to "Onion dip" via cartons of French onion found in the dairy case at grocery stores.
Hasselback potatoes are potatoes with fancy talking cars. Oh, wait, I was thinking of Hasselhoff potatoes. Hasselback potatoes are a Swedish way of making roasted potatoes. It is really the technique that is special about this, but it is basically a very cool way of doing a baked potato. They look fancy and they get a great crunchy crust on the outside. They are said to have originated in a Swedish restaurant, from where they get their name.
You can't have a fancy food blog without a recipe that has something topped with gremolata. What could sound more gourmet than that? Even the word makes your mouth water, and you don't even know what it is (I'm assuming, or you wouldn't be reading this). Today we have a braised veal shank with gremolata.
Or, let's go even more foodie and call it Osso Buco with Gremolata. More legit would be "Osso Bucco alia Milanese," but then I don't get to say gremolata, and I think it sounds more delicious with the word gremolata in the name. I didn't just choose that at random, mind you. Gremolata is an Italian condiment that is traditionally used to top Osso Buco, which is braised veal shank. But, it can also be used as a zesty topping for other meat or seafood dishes; or even to put a finishing accent on a soup or stew. Basically, you can use it to sprinkle on any dish to which you want to give a tangy, fresh, citrusy lift.
It is easy to see why people in the states don't quite understand Irish coffee. For instance, to some, it is just coffee with Irish whiskey added. Well, that is closer to the truth than what you'll get if you order an Irish coffee in some restaurant, and end up with something that looks more like a parfait than a coffee, with whipped cream on top, and for some reason, whole coffee beans.
Why in the world would anyone want whole coffee beans in their coffee? OK, so, real Irish coffee does not use whipped cream. And here is another hint: You don't need Bailey's Irish Cream to make it. In fact, you don't even need Irish whiskey, although a smokey Scotch would not be a good idea. A bourbon would do nicely.
I call these classic because buttermilk pancakes are the classic way of making pancakes, or what you will find referred to as griddle cakes in some old diners, or by some old folks. Although you can make great pancakes without buttermilk, these are richer and fluffier. They have the sort of buttery goodness you thought you could only get on a perfect day, during a road trip where everything goes right, including stopping at one of those unassuming little places that dot America's highways and guard the secret of the perfect pancake.
Many people think that the way to make scrambled eggs more creamy is to add cream, milk, or cheese. Well, adding cream, for example, will help deliver more tender eggs, as long as they are cooked on a gentle enough heat. If you add any liquid (and cream has some water, milk a lot more), and cook on too high a heat, you will end up, most likely, with watery, rather than creamy eggs. And there we have the true secret to creamy scrambled eggs: low heat. In fact, the French method of making scrambled eggs is more like making a custard, using a double boiler! The slower you cook your eggs, the more creamy they will be. So, when you want to produce creamy scrambled eggs, think low and slow.
The Piri piri, of African Bird's Eye chile, is a small, fiery hot chile that is popular in Africa and Portugal, and is used to make maddeningly hot salsas that are bottled and put on all kinds of food.
Here is given a hot sauce made with piri piri, the kind you might find in Africa and Portugal.
Africans got the idea of sauces made with this little chile from the Portuguese, who are said to be responsible for introducing the chile there.
First, however, the video below gives the Scoville heat rating of the piri piri pepper and some other facts about the chile.
The Navajo taco is a taco based on Navajo fry bread, sopaipilla, instead of a tortilla. They are topped with various taco ingredients such a refried beans, lettuce, tomato, scallions, avocado, cheese, sour cream, etc., with many variations being welcome, such as meat or chili toppings, corn, green chiles, cilantro, etc. A guacamole relish, salsa, or taco sauce might finish the dish. The Navajo taco was voted the State Dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper. They are now more commonly known as Indian Tacos and other Indian tribes have adopted them.
The Hangtown Fry, as legend has it, came out of Hangtown, California in 1849. Of course it must have been 1849 since the guy who got the ball rolling on the dish was reportedly a gold miner, who had just struck it rich. Eager to celebrate his new-found wealth with appropriate fare, he went into the diner of the El Dorado Hotel and ordered "the finest and most expensive meal in the house." The most expensive things available were eggs, oysters, and bacon. The cook put them together in a dish and the Hangtown Fry was born. It is still available all along California's Gold Rush Country.Bibliography item kelly not found.