Tag Archives: Bon Appetit

Patty Melt on Dark Rye

Patty Melt on Dark Rye

  • Servings: 2
  • Difficulty: easy
  • Print

Patty Melt on Dark Rye
This is my second patty melt post. The first I used Gina and Pat Neely’s recipe from their most recent cookbook. Love me some Gina. I remember liking it quite a bit so I thought I would try it again and maybe try a new sauce. Not sure where patty melts came from and why they are not called a hamburger but “real” diner patty melts must have four things; beef patty, rye bread, swiss cheese and caramelized onions.

For my burgers, I can really go any direction on sauces…mayo, mustard or ketchup. Probably Mayo and mustard edge out ketchup. So I wanted to make the typical secret sauces that are basically thousand island dressing. I backed off ketchup and added a few non-traditional ingredients for some tang and zip. It turned out okay probably not as good as the Neely version. I went with dark rye and in the future switch back to the lighter rye.

Ingredients (2):
3/4 lbs Grass Fed Ground beef (85-90%)
Rye Bread
4 tsp of Dukes Mayo
Swiss Cheese
Cheddar cheese
1 tsp of Worcestershire Sauce
Season Salt and Pepper
1 Red onion

2 tbs of Dukes Mayo
1 tbs Stone Ground Mustard
1 tbs Ketchup
splash of soy
splash of Tabasco
splash of Sriracha
3 spoons of Wickles Pickles relish (2 for you and 1 for the sauce)

1. The onions will take 20 minutes to caramelize so start by cutting the onion in strips. In a medium non stick pan on medium heat with a splash of oil, cook these for 20 minutes until dark and sweet like below. One tip is to continue to add a little water to keep them from burning. Just splash it every 3 minutes. IMG_9545

2. Mix up your sauce. You can use whatever floats your boat. I was just screwing around and whipped this one up. Basically Thousand Island or everyone’s secret sauce. The Soy, Tabasco and Sriracha are the outliers. Mix and put into fridge.

3. Form your patties into the shape of your bread and make it a little bigger to allow for shrinkage. To the beef I seasoned with “season salt”, black pepper and about 2 tsp of Ketchup and a splash of Worcestershire.

4. Let’s make some patty melts. Your onions are cooked and cooling. You get a large cast iron skillet on medium heat with a splash of oil. Cook your patties to medium rare and pull them out of the pan and let them rest with the onions.

5. Wipe that pan and put it back on the fire. Lower the temp to medium low. Now I learned this tip from Bon Appetit. Instead of buttering your bread you spread about a 1 tsp of Dukes Mayo on the outside (grill side down). Build your melt in the pan by adding the bread, swiss, patty, onions, cheddar and then spread your sauce on the bread and top it. IMG_9549

Put a heavy object on the patty melts to get them hot and crusty on the outside.
Upon the flip, remove the heavy object and stripe the top of the bread with mayo and then flip.

Cut and serve.

Pickle Brined Fried Chicken and Collard Greens

Pickle Brined Fried Chicken and Collard Greens

  • Servings: 2.5
  • Difficulty: easy
  • Print

Pickle Brined Fried Chicken and Collard Greens

Fried Chicken, BBQ, Chili, Enchiladas are pretty sacred dishes in the South.   Cooks lay claim to “the best ever” based upon their brine, their coating, their heat level, their oil and/or their equipment or technique. So   my attempt is to actually find my best ever fried chicken.  The dish I can claim as my secret and that can make tasters swoon.

So you will likely see several recipes for fried chicken, BBQ, Tikka Masala, Chili, Mexican food as I try to get to my “best ever in all those categories”.

This recipe was adapted by Bon Appetit Magazine September 2014 publication featuring Rose’s Luxury Restaurant. It’s on my list to try the next time I am in the DC area. Looks like a great place and was named one of the best restaurants in the US 2014. Link to article.

When someone master’s a dish or technique I am skeptical that when they share their recipe they slyly leave out a step or ingredient to keep you wondering how they do it so much better than you can.

No knock on Rose’s but mine didn’t turn out too well. Way too salty but I will say the chicken was moist and the coating was super crunchy and awesome. It simply had too much salt. So I am going to take their recipe and dial it back a bit on the salt.
Chicken Breasts (I went boneless, skinless and cut into strips for Jill)

1 tbs Yellow Mustard
1 tbs Brown Mustard Seeds
1.5 tsp of Coriander seeds
1 cup of Apple Cider Vinegar
5 glugs of Tabasco
2 glugs of Pickle Brine
2 tbs of Kosher Salt
1/3 cup of Sugar
¼ fresh dill


2 cups buttermilk
2 cups AP flour
Vegetable or Peanut oil for frying

Mixture of Course Grain mustard, spicy brown mustard, honey, Duke mayo, Tabasco
1. Brine: Toast your mustard and coriander seeds on medium heat for about 3mins and they pop.   Add the remaining brine ingredients (except the water) and bring to a boil and the sugar and salt are dissolved. Remove from the heat and stir in cold water to cool it down. Wait until it is tepid and then add the chicken and brine into a Ziploc and let the magic happen for 24hrs.

2. 1hr before you eat you are going to dredge your chicken and let it rest for 45-60mins.

Two bowls or pie dishes add flour to one and buttermilk to the other. I season my flour with Kosher Salt, Pepper and Paprika and Slap Ya Mama or cayenne pepper. Wet, Dry, Wet Dry and place on a wire rack and let it sit for 45-50mins so that they flour can fully adhere to the bird.

3. I have a newly purchased fryer but you can do this on a stove top in a skillet. Get your oil to 375 and work in batches careful to not over crowd. Cook until browned and crispy 175 internal temp. If you are working on a lot of chicken I would heat your oven up to 200 degrees and place your fried chicken in there to continue to get crispy instead of soggy at room temp.

Collard Greens

I love well prepared collards. They stink your house up but I just love em. Tonight we made some fried chicken so I thought collards would be a nice compliment along with maybe an easy stove top mac n cheese.

2 bunches of Collards (spines removed)
4 slices of bacon
1 yellow onion
5 cloves of garlic
3-4 cups Chicken Stock
SlapYa Mama seasoning
Red Pepper Flakes
Kosher Salt
Black Pepper

1. Large cold pot add your chopped bacon.  Turn on your heat to medium-low and let that bacon render out the fat. Remove crispy bacon.Add your chopped onion into the bacon fat and cook until translucent. Add your garlic, careful not to burn it and then your chopped collards.

2. Technique for Collards. I remove the spines and stack them up on top of each other.   Then I roll that stack into a cylinder and cut it so that there are long but thin ribbons.

3. Add stock and spices and simmer for an hour or more. Before serving sprinkle your crispy bacon on top. If you like the bacon softer you can add it to the pot with everything else.

Stove top Mac n Cheese

Simple bechamel with milk, chedder, mont jack and elbow pasta

Moroccan Chicken Skewers

Moroccan Chicken Skewers

  • Servings: 2
  • Difficulty: easy
  • Print


In Bon Appetit’s July edition they featured a piece titled “Sunday Grilling Day in Lebanon”. Their photos look so delicious I had to try this out. I adapted their chicken and hummus recipes.

A great meal with the peppery chicken char grilled with sweetened red onion. The garlic sauce has a popping heat from the raw garlic but is tamed slightly with the greek yogurt. Paired with the tang of the harrisa hummus and a torn piece of grilled naan bread you have a nice bite with a ton of flavors going on. It’s a keeper.

Garlic Sauce
4 cloves of garlic , minced and smeared into paste
1/3 cup olive oil
1tsp fresh chopped thai basil (needed to prune mine and thought it might be nice)
4 tbs greek yogurt (plain)
Kosher salt to taste

2 chicken breasts
2 chicken thighs
½ cup of chopped flat leaf parsley
1 red onion
2 tsp cumin
2 tsp paprika
½ tsp crushed red pepper
½ tsp cayenne pepper
Kosher salt to taste

Make the sauce by mincing the garlic and then smearing it into a paste using the flat side of the knife.   Whisk the oil and garlic followed by slowly adding the yogurt. Chill in fridge.

Cut your chicken into cubes and toss it in a bowl with all the spices and chopped parsley. Let it marinade for up to 24hrs and no less than 2hrs.

When you are ready to eat, fire up your grill to medium and skewer your chicken with a slice of red onion in between the meat.   Cook until chicken is cooked.   Careful with that hot skewer.   I served it with the sauce, a simple salad made of arugula, pickled radishes and goat cheese, topped with toasted pine nuts, and a side of harrisa humus with naan bread.