This Week's (Eaten) Meals: Poulet Basquaise
This was really really great. A nicely subtly sweet and spicy chicken dish. With pancetta! Pork makes everything better. One of the ingredients was hard to get (piment d'espellete), but you can substitute paprika and cayenne. As usual, needed salt, but I think that's me, not the dish. :)
This Week's Meals: Yeto's Superb Soup
Pumpkin. Feta. Salmon. This should absolutely not work. It absolutely does. A nice creamy soup, it tastes mostly of salmon, while the chowder is a nice salty fish-pumpkin. It's actually really good, and something I enjoy making on cold days.
I'm making this as my entry for a crock-pot-palooza thing for work. Not a contest, but I hope people are willing to give it a try. It really is superb.
This Week's Meals: Mustard and Brown Sugar Crusted Ribeye
Oh, this came out way better than I thought it would. The Brown Sugar and Mustard along with the crispy fatty rib eye all work together to make a kind of sweet and sour steak.
The thinner slices of ribeye (I bought two thick rib eyes, and then two sliced to round out the five steaks I needed) ended up well done (eww) but the crust made up for it. So so so good. Can't wait to have the medium well steaks. :)
This Week's Meals: 24 Hash
A copycat of the meal served at Austin's 24 Diner in one of my favorite spots in Austin. I'd prefer a crispier potato base, and as usual, it could use more salt, but this was a tasty breakfast-for-lunch meal.
Could also use a touch of maple syrup, but it's not breakfast for me if there's no maple syrup.
Also, the little meal pictures I make are called "mise en place." It started as a way for me to get all the prep work done BEFORE cooking.
Last Week's Meals: Laksa Ayam
A decent meal, but very subtle and plain, honestly. Dissapointing given how much goes into it. Still, not at terrible meal. But certainly one that wasn't worth all the effort.
This Week's Meals: Asam Udang
I love Malaysian food. I think Malaysia makes some of the best food on the planet, and this Asam Udang is right up there. Admittedly, most of the flavor comes from the pickled veggies, BUT THE PICKLED VEGGIESD ARE SO SO SO GOOD.
And shrimp? I love shrimp. So, yeah, I'm loving this.
Last Week's Meals: Stir-Fried Shrimp with Coconut Curry Sauce
Pretty darned good. I added a TON more shrimp than it called for, mostly because shrimp is one of my fave proteins. Lots of crunchy veggies, too, which I love. As usual, could use a little salt, but otherwise, would make again.
This Week's Meals: McDonald's McRib.
Okay, this specific recipe isn't worth it. Just straight up. It's tasty! It's really good! Tastes just like the real thing!
But the pork patties. They make this so not worth it. The hunt to find the proper patties has been why I haven't made this before. The patties aren't hard to find. If you want 80 of them at $120.
I did find a place that would sell ten of them to me, but the shipping was super sketchy. It took eight days to get here, the dry ice to keep them frozen was long gone, I'm assiming the patties are still good because they were cold to the touch, but they certainly weren't frozen anymore.
Would I make this again? Absolutely. This is fantastic, and authentic. But next time, I'm just making my own pork patties, which aren't the same texture and flavor.
Title: McRib Sandwich
Yield: 1 sandwich
Category: Entree
Cuisine: American
Source: McMenu - Do-It-Yourself McDonald’s Restaurant Recipes
---
Ingredients
---
100 g pork patty
1 whole sandwich bun (6 inches)
2 tbsp barbecue sauce
1 tbsp onions (chopped)
3 slices dill pickle
---
Instructions
---
1 - Preheat your griddle to 400°.
2 - Laying the buns face down on the griddle. You need to apply light
pressure to the buns in order to achieve uniform, even toasting. This
toasting process only takes about a
minute
3 - Remove the buns from the griddle.
4 - Lay the beef frozen patty on the grill, and after about 20
seconds, "sear" it. Sear a
little harder and a little longer than with regular hamburgers. You
should apply heavy pressure for 6-8 seconds.
5 - About 2-3 minutes after searing, turn. Be careful not to tear the
sear you just created.
6 - About 2-3 more minutes after turning) Smash the beef patty with
the spatula to "squeeze" out excess fat, and then remove. Smash it
again between the spatula and your free
hand to additionally drain the fat.
7 - On the toasted crown (top) half, apply the barbecue sauce and
follow that with the dill pickle
slices, spread out evenly.
8 - Put the cooked "rib" patty on next, then add the onions, followed
by the heel. (bottom)
---
Notes
---
Makes 1 sandwich
Calories: 406
Total Fat: 14.51g
Total Carbohydrate: 45.94
Protein: 22.29g
This Week's Meals - McDonald's Big-N-Tasty/McDLT
So the Arch Deluxe wanted frozen hamburger patties, and I could only get them in 10, so I decided to make another Mickey D's burger, the McDLT/Big-N-Tasty.
There's not much difference, really. Added pickles, changing the dijon mustard to regular mustard. Shredded lettuce instead of lettuce leaves. Less fancy bun. No bacon (a war crime if you ask me).
It's a really good burger, yeah, but what I'd really do is mash these into a McDolari Burger. Using the Arch Deluxe as a base, adding pickles and shredding the lettuce.
Please forgive my overcooked tater tots. I can never dial in good tater tots in the air fryer.
Title: McD.L.T
Yield: 1 sandwich
Category: Entree
Cuisine: American
Rating: 4.0/5 stars
Source: McMenu - Do-It-Yourself McDonald’s Restaurant Recipes
---
Ingredients
---
1/4 pound beef patty
1 whole sesame seed bun
1 slice American cheese
1/4 cup iceberg lettuce (chopped)
1 slice tomato
1 tbsp white onion (chopped)
3 slices dill pickle
McDonald's Hamburger Seasoning
1 tbsp ketchup
1/2 tsp mustard
1 tbsp mayonnaise
---
Instructions
---
1 - Pre-heat an electric griddle to 400 degrees, and toast both halves
of the bun face down on the griddle. It should toast quickly and will
have an even light-brown color when done. After toasting, set the
toasted bun aside.
2 - Lay the beef frozen patty on the grill, and after about 20
seconds, "sear" it. Sear a
little harder and a little longer than with regular hamburgers. You
should apply heavy pressure for 6-8
seconds.
3 - Sprinkle liberally with McD's Hamburger Seasoning.
4 - About 2-3 minutes after searing, turn. Be careful not to tear the
sear you just created. Add another dash Seasoning.
5 - About 2-3 more minutes after turning, smash the beef patty with
the spatula to "squeeze" out excess fat, and then remove. Smash it
again between the spatula and your free hand to additionally drain the
fat.
6 - Put five "kisses" of mustard around the toasted crown about 1/2
inch from the edge, equally spaced.
7 - Then put five squirts of ketchup in the pattern of a five on dice
and the size of a nickel on the toasted bun. (Make the center one the
size of a quarter)
8 - Add about a tablespoon of freshly chopped white onion
9 - Then add 3 pickle slices, the lettuce, followed by 1 tablespoon of
mayonnaise.
10 - Top that with the tomato, then the slice of cheese. Most cheese
slices are slightly too big, so cut or tear off about 1/4 inch, making
a slight rectangle.
11 - When the beef is done, put it on the heel side of the bun. Then
get the dressed crown side slap the two together, and BAM - a no
longer available McD.L.TTM!
---
Notes
---
Makes 1 sandwich
Calories: 602
Total Fat: 29.26g
Total Carbohydrate: 49.37g
Protein: 33.19g
----------------------------------------
Title: McDonald's Hamburger Seasoning
Category: Seasoning
Cuisine: American
Rating: 0.5/5 stars
Source: McMenu - Do-It-Yourself McDonald’s Restaurant Recipes
---
Ingredients
---
4 tbsp salt
2 tbsp Ac'cent MSG
1 tsp ground black pepper
1/4 tsp onion powder
---
Instructions
---
1 - Mix all ingredients well.
2- Use in a spice shaker with big enough holes for the pepper to
flow. This seasoning is used liberally on all McDonald's hamburgers
during the COOKING process.
This Week's Meals - McDonald's Arch Deluxe!
This is the best burger McDonald's ever made, and it died a horrible death from Marketing (did they fire the guy who thought "Show kids not liking the burger to prove it's for adults!" was a good idea?).
I ate a billion of these for the two years they were available and was sad they're gone. I found a copy-cat menu that had it decades ago and i promised I would make it one day. I decided this was the week cause it was cheap.
Did this make the Arch Deluxe I remember? Not really. The bun on the original was pillowy-er. The somehow circular bacon was thicker and peppery-er. But as burgers go? This is amazing.
Probably the best burger I've ever made, including my Whataburger copy-cat. The McDonald's Seasoning really pops the flavor of everything, and I think it's what makes it so good. If there's anything I'd change is that I'd probably saute the onions a little more.
"THIS IS A TASTY BURGER!" --Jules Winnfield, Pulp Fiction
Title: Arch Deluxe
Yield: 1 sandwiches
Category: Entree
Cuisine: American
Source: McMenu - Do-It-Yourself McDonald’s Restaurant Recipes
---
Ingredients
---
1 tbsp mayonnaise
1/2 tsp peppercorn mustard
1 slices tomatoes
1 sesame seed potato hamburger buns
1/4 pound beef patty
1 slice American Cheese
2 leaves lettuce (chopped)
1 tbsp ketchup
1 tbsp onion (chopped)
McDonald's hamburger seasoning
1 strip peppered bacon
---
Instructions
---
1 - In a small bowl, mix together the mayonnaise and the Dijon
mustard. Set aside. This is the secret sauce.
2 - Lay the buns face down on a pre-heated 375° electric griddle. You
need to apply light pressure to the buns in order to achieve uniform,
even toasting. This toasting process only takes about a minute.
3 - Set the electric grill to 400 degrees.
4 - Cook some thick sliced Hormel® pepper bacon, breaking one slice
per burger in half. Remove from the grill.
5 - Lay the beef frozen patty on the grill
6 - After about 20 seconds, "sear" it. You should apply heavy pressure
for 6-8 seconds. Sprinkle liberally with McDonald's Hamburger
7 - About 2-3 minutes after searing, turn. Be careful not to tear the
sear you just created. Add another dash Seasoning.
8 - About 2-3 more minutes after turning Smash the beef patty with the
spatula to "squeeze" out excess fat, and then remove. Smash it again
between the spatula and your free hand to additionally drain the fat.
9 - Dress your BUN in the following order: On the crown (top bun)
special sauce
ketchup
onions
lettuce
tomato
cheese
bacon
10 - Add the cooked beef patty then the toasted heel.
---
Notes
---
Makes 1 sandwich
Calories: 627
Fat: 39.23g
Carbs: 35.42g
Protein: 33.73g
Title: McDonald's Hamburger Seasoning
Category: Seasoning
Cuisine: American
Source: McMenu - Do-It-Yourself McDonald’s Restaurant Recipes
---
Ingredients
---
4 tbsp salt
2 tbsp Ac'cent MSG
1 tsp ground black pepper
1/4 tsp onion powder
---
Instructions
---
1 - Mix all ingredients well.
2- Use in a spice shaker with big enough holes for the pepper to
flow. This seasoning is used liberally on all McDonald's hamburgers
during the COOKING process.
Jenn Dolari
Jenn Dolari