MaleWail » Food and Drink

8 Crazy Burgers

Dave — Tue, 03 Nov 2009 17:01:28 +0000

Voodoo Burger

Price:$7.25

Restaurant: The Original- Portland Oregon

A natural ground beef patty sits topped with cheddar cheese sits atop a sliced glazed doughnut.

Double Coronary Burger

Price:13.25

Restaurant: The Vortex Bar and Grill- Atlanta Georgia

A flame-broiled half pound burger made of premium ground sirloin is topped with 2 fried eggs, 4 American cheese slices, 5 strips of crispy fried bacon, and instead of a being placed in between buns it is placed between two grilled cheese sandwiches. This burger comes with a your choice of side, mayo and a dill pickle.

The Frenchie

Price:$17.00

Restaurant: DBGB Kitchen and Bar- New York NY

This burger is made with 3 blends of top quality beef; round, chuck roll, and chuck tender. Short rib is used to hold it all together. A 6 oz patty is grilled and topped with pork belly, arugula, sweet tomato-onion compote and Morbier cheese. Placed atop a butter brioche bun and served with cornichons, French Mustard and crispy fries.

The King

Price:$8.50

Restaurant: Boston Burger Company- Boston Massachusetts

8 ounces of Angus beef is covered with 3 slices fried bacon, and fried banana slices, covered in cinnamon and sugar atop a peanut butter smothered bun.

Mallie’s Record Breaking Burger

Price:$499.72

Restaurant: Mallie’s Sports Grill- Southgate MI

This Burger weighs in at 185.6 lbs and requires 4 grown men to move it to the oven where it cooks for 14 hours.120 lbs of ground beef is placed between 2 custom made buns each weighing in at about 20lbs. When it’s finished cooking its topped with 30lbs of toppings including lettuce, tomatoes, cheese, onions, bacon and pickles.

The Richard Nouveau

Price:$175.00

Restaurant: Wall Street Burger Shoppe- New York NY

This burger is made juicy from Fois Gras which is simmered in truffle oil. 10 ounces of Kobe beef then get seared in the same pan. It is topped with Gruyere, layered with Fois Gras and earthy mushrooms. Everything is covered with black truffles and a side of golden truffle mayo with real gold flecks.

Hot Fudge Sundae Burger

Price: $9.99

Restaurant: McGuire’s Irish Pub- Pensacola Fl

A 3/4 pound of Black Angus Beef is mixed with McGuire’s special seasoning. It is then topped with vanilla ice cream and gooey hot fudge.

Matt’s Original Jucy Lucy

Price:$4.95

Restaurant: Matt’s Bar- Minneapolis MN

Two seasoned raw hamburger patties are curled up around slices of Kraft American Cheese. When it cooks the cheese melts and turns into cheesy goodness.

Deep Fried Peaches

Dave — Tue, 13 Oct 2009 16:01:43 +0000

Ingredients:

Fresh Peaches
Graham Cracker crumbs
Ice Cream
Liqueur

Directions:

Wash peaches and drop them in a pot of boiling water for about 30 seconds. Carefully peal off the skin. Cut the peaches in half and remove the pits. Place ice cream in the hole where the pit used to be. Press the two halves of the peach back together and cover with the graham cracker crumbs. Carefully place peaches in a 300F deep fryer for 30 seconds or until brown. Place peaches in a bowl and add 1/3 of an oz of Grande Marnier in a bowl and light. When flame is out put more ice cream or fresh cream on top.

Deep Fried Cheese Curds

Dave — Tue, 13 Oct 2009 16:01:27 +0000

Ingredients:

1 cup all-purpose flour
1 1/2 tsp baking powder
2 beaten eggs
1/2 cup milk
1 lb cheese curds
oil for frying
ranch for dipping

Directions:

Mix together the flour, and baking powder in a bowl. Slowly add in the eggs and milk. Heat oil in skillet to about medium heat. Dip the cheese curds into the batter and gently place into the deep fryer. Cook until golden brown approximately 1 minute.

Deep Fried Corn on the Cob

Dave — Sun, 11 Oct 2009 16:02:10 +0000

Ingredients:

oil
4 fresh ears of corn
Batter:
1/2 cup buttermilk
2 beaten eggs
1/2 cup cornmeal (may need to add more)
Coating:
1/2 cup self-rising flour
1/2 tsp garlic powder
1/2 tsp salt
1/8 pepper

Directions:

Preheat oil to 375F

Combine buttermilk, eggs and cornmeal to make the batter.

In another bowl mix together flour, garlic, salt and pepper.

Dip the corn into the cornmeal batter and coat well. Next roll the corn in the flour mixture.

Slowly place corn in fryer one at a time. Fry corn for about 3 minutes or until golden brown.

Drain on paper towels and season as desired.

Deep Fried Chocolate Chip Cookie Dough

Dave — Sun, 11 Oct 2009 16:01:49 +0000

Ingredients:

Cookie Dough

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter
1 1/2 cups brown sugar
1/2 cup sugar
1/2 cup pasteurized eggs
1tsp Vanilla extract
2 cups chocolate chips

Batter:

2 cups all-purpose flour
2 tbsp sugar
1 tsp Baking powder
1 large egg
1/2 cup seltzer water or club soda
Vegetable oil for frying

Directions:

Mix flour, baking soda and salt in a bowl and set aside. In another bowl beat the butter until its light in color. Next add the brown and white sugar into the butter. Beat until mixture is light and fluffy. Add the eggs one at a time and beat until they are mixed. Add the vanilla. Using low speed add the flour and stir in the chocolate chips.

Take one tablespoon of dough at a time and roll into a ball. Place each on a cookie shoot and place them in the freezer for at least 30 minutes.

To make the batter whisk together flour, sugar, and the baking powder. Next add eggs and half of the seltzer or club soda and whisk to combine. Continue to add the Seltzer until the batter is like a heavy cream.

Heat the oil in the deep fryer to 350 F.

Take the chilled dough balls and individually dip them into the batter. Carefully place the dough in the oil. Fry a couple of dough balls at a time occasionally turning them until they are golden brown. Place on paper towels to drain and serve while still warm.

Deep Fried Peanut Butter and Jelly Sandwich

Dave — Fri, 09 Oct 2009 16:02:42 +0000

Ingredients:

Loaf of fresh white bread
Smooth peanut butter
grape jelly
powdered sugar
whole milk
Large Eggs
Fresh vegetable oil
2 cups self rising flour
1 cup white sugar

Directions:

Trim the crust from your bread. Spread peanut butter and jelly onto the bread and crimp your edges to seal. Dip the sandwich into the milk and egg mixture. Next dip it into the flour and sugar mixture.

Drop your sandwiches into a 350F deep fryer. Fry until golden brown. Drain on paper towels and sprinkle with powdered sugar.

Deep Fried Ice Cream

Dave — Fri, 09 Oct 2009 16:01:34 +0000

Ingredients:

2 cups vanilla ice cream
1 cup finely chopped toasted almonds
2 1/2 cups graham cracker crumbs
4 lightly beaten eggs
oil for frying

Directions:

Line a cookie sheet with parchment and place in the freezer for 5 minutes.

Use an ice cream scoop and make 1/4 cup ice cream balls. Repeat with the remaining ice cream making 7 more balls. Place them on the chilled cookie sheet and put in the freezer for 30 minutes.

Place the almonds in the bowl and roll the ice cream balls in the almonds pressing lightly to cover them well. Place in freezer for another 30 minutes.

Place the eggs in a bowl and the cracker crumbs in a separate bowl. Place the ice cream balls in the egg let any excess drip off. Next roll in the cracker crumbs and make sure they are well coated. Place in freezer for another 30 minutes.

Strain the egg mixture to remove any crumbs and refrigerate.

Coat the ice cream in the egg and cracker crumb mixture a second time. Freeze for about 2 hours.

Preheat the deep fryer to about 375F. Fry 3 or 4 balls at a time until they are golden. About 2 minutes. Serve Immediately

Note: You can use Oreo crumbs instead of graham cracker crumbs.

Deep Fried Olives

Dave — Wed, 07 Oct 2009 16:02:12 +0000

Ingredients:

pitted green olives
seasoned goat cheese
flour
egg
parmesan mixed with bread crumbs
oil

Take the olives and pipe in the seasoned goat cheese where the pit would have been. Roll the olives in the flour and then dredge in the egg. Next roll them in the parmesan and bread crumb mixture. Fry them in olive oil and let them cool for a few minutes.

Deep Fried Strawberries with Custard Sauce

Dave — Wed, 07 Oct 2009 16:01:06 +0000

Ingredients:

Custard:

4 cups half and half
1/2 cup sugar
1 tsp vanilla
5 egg yolks (save the whites)

Strawberries:

36 strawberries
2 cups flour
1/4 tsp salt
1/4 tsp sugar
1 1/2 cups budweiser beer
5 egg whites
cream of tartar
oil fry frying
powdered sugar

Directions:

Custard:

Scald the 4 cups of half and half with the sugar and vanilla. Discard the vanilla been. In a small mixing bowl beat 5 egg yolks until they are light. Next add the cream to the yokes beating constantly. Transfer the mixture to a heavy saucepan and cook over low heat stirring continuously until it coats the back of the spoon. Place the mixture in a chilled bowl covered with buttered wax paper for a minimum of 2 hours.

Strawberries:

Wash and hull the strawberries making sure they are dry. Heat the oil in your fryer to 375F. In a mixing bowl combine the flour, sugar, salt, and beer in the bowl and beat until smooth. In a separate bowl beat the egg whites and add a pinch of cream of tartar continue beating eggs until they are stiff. Next fold the egg whites into the beer batter. Dip the strawberries into the batter mixture and fry a few at a time for 1-2 minutes or until golden brown. Drain them on paper towel. Roll the strawberries in powdered sugar and serve atop the custard.

Crazy Ice Cream Flavours 91-101

Dave — Tue, 06 Oct 2009 16:01:00 +0000

Mushroom Pecan Ice Cream

Chocolate Garlic Ice Cream

Haddock Ice Cream

Bay Leaf Ice Cream

Lox Ice Cream

Durian Ice Cream

Lobster Ice Cream

Sauerkraut Sherbert

Potatoes and Bacon Ice Cream

Squash Ice Cream

Mustard Ice Cream