july fourth

Momofuku fried chicken requires that you steam the chicken before you fry it. Crisp skin, tender meat. The octo vinaigrette is Korean-inspired and spicy.

Momofuku'S Fried Chicken

water

sugar

salt

chicken,

grapeseed or other natural cooking oil

Octo Vinaigrette

Momofuku's Fried Chicken

Combine the water, sugar, and salt in a large container with a lid or a large freezer bag and stir until the sugar and salt dissolve. Pat the chicken dry. Add the chicken pieces to the brine, cover or seal, and refrigerate for at least 1 hour and no more than 6 hours.

Set up a steamer on the stove. Drain the chicken and discard the brine. Put the chicken in the steamer basket (if you are using a stacking Chinese- style bamboo steamer, put the legs in the bottom level and the breast on the top). Turn the heat to medium and set the lid of the steamer ever so slightly ajar. Steam the chicken for 40 minutes, then remove it from the steamer and place it on a cooling rack to cool. Then put the chicken in the refrigerator, uncovered and preferably still on the cooling rack, for at least 2 hours or up to overnight.

Take the chicken out of the refrigerator at least 30 minutes before you fry it.

Pour enough oil for the chicken to be submerged into a deep skillet. Heat it to 350°F (175°C). Fry the chicken in batches, turning once, until the skin is deep brown and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate or a cut up brown paper bag to drain.

If you haven’t already, cut the wing from the breast, cut the breast in half, and cut through the “knee” to separate the thigh from the drumstick. Place the chicken in a large bowl, toss with the vinaigrette, and serve hot.

Who said hot dogs can&#039;t be glamourous? This French hot dog is proof to the contrary.

Hot Dog on a Baguette

baguette

hot dog or all-beef sausage

Spicy mustard (to taste)

Ketchup

Preheat

Preheat the oven to 400°F (204°C). Bring a small pot of water to a boil.

If using a regular-size baguette, slice off an end and cut the baguette into a length slightly shorter than your hot dog. If using a demi-baguette, slice both ends off. Cut or rip out some of the fluffy baguette interior to make space for the hot dog.

Cook

Simmer the hot dog or sausage until warmed through. While it cooks, place the baguette in the warm oven to toast slightly, just for a minute or so.

Assemble

Spread a schmear of spicy mustard and ketchup, if desired, into the slit in the baguette and slide in the hot dog or sausage. Mange. (That&#39;s French for &quot;cram it in your piehole.&quot;)

Use your imagination to jazz up a classic hamburger any way you want. For an Asian twist, omit the Worcestershire sauce and salt, add a dash of soy sauce, and use chopped green onion instead of yellow onion. For a French-style hamburger, omit the Worcestershire sauce, halve the salt, and add 1 Tbs. each of crumbled blue cheese and chopped mushrooms along with a dash of red wine. For a Proven&amp;#231;al flavor, omit the Worcestershire sauce, double the garlic, and add 1 Tbs. each of chopped dried tomatoes and pitted black olives. Vary the garnishes along with the seasonings. For health reasons, all ground meat should be cooked at least to the medium-well stage.

The Perfect Hamburger

lb. chuck beef

Tbs. finely chopped yellow onion

garlic

tsp. pepper

Worcestershire sauce

cheddar cheese

hamburger buns, split

tomato

Sliced sweet white onion,

Torn lettuce

dill pickle

mustard

Smash burgers are prized for their crispy, brown crust — and this recipe delivers just that.

Smash Burgers

80 percent lean ground beef, preferably chuck

neutral oil,

black pepper

American or cheddar cheese (optional)

hamburger buns, toasted if desired

Ketchup, mustard, pickles,

With loads of spicy pepperoni, plump sun-dried tomatoes and creamy mozzarella, this family-friendly pasta salad with cheese tortellini channels the spirit and flavors of pizza.

Pizza Pasta Salad

fine salt, plus more as needed

dried cheese tortellini (see Notes)

(7-ounce) jar oil-packed sun-dried tomatoes, preferably

(10 ounces) cherry tomatoes, halved

mozzarella cheese pearls,

olive oil,

red wine vinegar

oregano

basil

honey (optional)

red pepper flakes (optional)

Fresh torn basil leaves,

Shaved Parmigiano-Reggiano cheese,

It’s fairly easy to grill a juicy burger, but it’s also easy to dry one out.

Classic Grilled Hamburger

chuck,

cheese (optional)

hamburger buns

mayonnaise, mustard, sliced pickles, sliced onion, lettuce and tomato,

Prepare the grill for direct heat. If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.) Make sure the cooking grates are clean.

While the grill is heating, set a wire rack on a large sheet pan. Divide the meat into 4 equal pieces, about 6 ounces each, and loosely form into 3/4-inch-thick patties, about 1/2 inch wider than a standard bun. Handle the meat only as much as needed to form the patties. Make a 2-inch-wide circular indentation in the center of each patty with your fingers. Lightly season both sides of each patty with salt and pepper.

Set a wire rack in a large sheet pan. Place the patties on the hot grill, with the flat side down, and cook until browned and with grill marks, about 3 minutes. (Remember, with charcoal you may have cool and hot spots, so look for the hotter spots when positioning your patties.) Flip the patties, cover and cook until browned with grill marks on the other side, an additional 4 minutes for medium-well (145 to 150 degrees on an instant-read thermometer) and 6 minutes for well done (160 degrees or higher). Never press down on the burgers while they are cooking.

Transfer the burgers to the prepared wire rack. Add a slice of cheese to each patty, if using, loosely tent with foil and let rest for 3 to 5 minutes.

If desired, place the hamburger buns, cut-side down, on a cooler part of the grill until lightly toasted, 1 to 2 minutes.

Place the buns on plates and spread with mayonnaise and/or mustard, if using. Add pickles, if using, to the bottom of the bun, top with a burger, onion, lettuce and tomato, if using, then the top of the bun, and serve.

Top 6 july fourth recipes from across the web

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Top Tags

Momofuku'S Fried Chicken

Hot Dog on a Baguette

The Perfect Hamburger

Smash Burgers

Pizza Pasta Salad

Classic Grilled Hamburger

Top 6 july fourth recipes from across the web

The most viewed july fourth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Momofuku'S Fried Chicken

Hot Dog on a Baguette

The Perfect Hamburger

Smash Burgers

Pizza Pasta Salad

Classic Grilled Hamburger

The most viewed july fourth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine