Posts Tagged ‘Foodie’

Here is another list of fancy food terms explained so you can impress your foodie friends…

A LA CARTE – The fancy version of this is a menu broken down into separate parts so you can order whatever you want for your meal, as opposed to all together…for us normal folks, just think of it as a ‘dollar menu’ for expensive stuff.

MINCED – Just cut any food item to heck and back…basically minced.  One step above pulverized with a laser.

CANAPEAS – Think of a Ritz cracker with a piece of cheese on it.  Now change the cracker to a slice of artisan bread, and change the toppings to a red onion marmalade, torched Bree, and crispy lardons.  Can-of-peas.

CARAMELIZED – A fancy way to say, ‘I almost done burnt it.’

NAPPE – Confirming your sauce is thick enough by its ability to coat the back of a spoon.  You don’t want paste, and you don’t want water.  Nappe is that sauce sweet spot.

APERITIF – Pre-gaming to get the mouth party started.

UMAMI – If you taste meat-like-flavor in something without having the confirmation of actual meat being present, verbally state you get a strong ‘umami’ profile from the dish.

AU JUS – The natural juice of whatever food item you just cooked.  If you cook a shoe and juice comes out, you can serve it with shoe au jus. Don’t cook a shoe. Gesundheit.

CONFIT – Cooking a food items in its own fat. If you cook a shoe its own fat, you can serve shoe confit.  F.Y.I. shoes don’t have fat unless your foot is in it, but that wouldn’t be shoe fat…it would be you fat.

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I would like to state right here and now, that I am the originator of the ‘Burger Crusted Steak’.  I used the same burger meat I created yesterday, and packed it around a beef filet, then made magic happen.  This is how you do it…(dun da dun da dun dunnnnnnn):

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First you make your bacon bleu burger mix:

  • 2 pounds of 90/10 ground chuck (90% lean)
  • 1-1/2 pounds raw applewood smoked bacon (pureed in food processor into a paste)
  • 8 ounces gorgonzola cheese
  • 1 Tbsp. black pepper
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. chili powder
  • 2 Tbsp. granulated garlic

Take a 6 ounce beef filet and flatten it to about 1/2 inch thickness, then season with salt.  Take your ground meat mixture, and liberally pack it around the steak:

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On a grill set to super high, grill for about 5 minutes on each side, turning 90° half way through:

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Place the burger-steak-beast on a small sheet tray, and bake in a 375°F oven for about 6 more minutes to have a nice medium-rare center (you can adjust your cooking time here to your preferred doneness).  Remove from oven and let sit for at least 5 minutes before cutting into this bad boy and having a party in your mouth!

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If  winning was a Bacon Bleu Cheeseburger Crusted Filet…this would be it.  Hopeful this starts a new trend with all the hipster-foodies out there, and I get the occasional shout-out.  \\..//