Crispy “Everything” Flatbread – “Everything” And Everything

Crispy “Everything” Flatbread – “Everything” And Everything

These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspired by the “everything bagel,” but also because they’re everything you’d want in a flatbread. They’re savory, and interesting enough to eat by themselves, but also pair perfectly with countless dips, any cheese plate, and of course, anything you’d schmear on a bagel.

I played it safe with the powders, but I’m tempted to try this with freshly minced garlic and onions, which would get us even closer to their round inspiration. I’ll tweet a photo if it works, but even with the dried stuff, it was really close. By the way, garlic/onion powder, and granulated garlic/onion is the same thing, just ground to a different fineness, and they’re interchangeable. Just make sure they’re made with pure garlic and onion, and not a bunch of salt.

This easy technique will work with pretty much any seeds and flavorings, so I encourage you to go nuts customizing the recipe. Just don’t forget to flip your dough over before baking, so that your flatbread edges curl up the right way. For a more rustic look, you can bake these uncut, and then once cooled, snap them into irregular shards, which is also a great look. Either way, I really hope you give these crispy “everything” flatbreads a try soon. Enjoy!

Ingredients for about 48 Crispy “Everything” Flatbreads:

3/4 cup spouted spelt or whole wheat flour

3/4 cup all-purpose flour

1 teaspoon kosher salt (or 1/2 teaspoon fine salt)

1/2 teaspoon freshly ground black pepper

pinch cayenne

1/4 teaspoon garlic powder, or to taste

1/4 teaspoon onion powder, or to taste

1 tablespoon olive oil

1/2 cup hot water, or more as needed

poppy seeds and sesame seeds as needed

- Bake at 375F. for about 20 minutes, or until golden-brown and crispy.

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Million Dollar Dip – Worth Every Penny

Million Dollar Dip – Worth Every Penny

When I heard there was a recipe called million dollar dip, I knew it was something I had to try, especially since it was invented by a fellow upstate New Yorker, named Helen Corbitt. Apparently, the original name was Neiman Marcus dip, which at some point evolved into million dollar dip, although I’m not exactly sure when, or why. I’m guessing Pinterest had something to do with it.

Whatever the reason, I do like the new name better, and not just because recipes shouldn’t be named for department stores, but also because million dollar dip is so darn accurate. I’ve had more than a few cheese-based dips in my day, but this is, by far, the richest one I’ve ever enjoyed. I mostly credit the semi surprising addition of almonds, which makes sense, since that’s the best part of any holiday cheese ball. Yes, I’m that guy at the party who whittles off all the crushed nuts it was rolled in.

By the way, I wanted to expand on a cryptic tip I gave during the video, when I said to use a sharp knife for the green onions, so they taste better. The reason is, if you use a dull knife to slice or chop onions, you’ll be crushing instead of cutting, which releases volatile sulfuric compounds, and makes the flavor much harsher.

In fact, I have a theory that most people who don’t like onions, had parents who used dull knives to cut onions when they were kids. If that’s you, go buy a sharp knife, and give them another try. That aside, this dip is extremely simple to make, profoundly satisfying, extremely addictive, and sure to be a huge hit at your next party, which is why I really do hope you give it a try soon. Enjoy!

Ingredients for about 3 cups of Million Dollar Dip:

1/2 cup chopped crisp-cooked bacon (6 to 8 slices)

1 1/2 cups mayonnaise

8 ounces sharp cheddar cheese

1/2 cup slivered almonds, very lightly toasted

1/2 cup thinly sliced green onions

pinch of cayenne

Black & Blue Steak Burger – Wait Until The Guys Hear About This!

Black & Blue Steak Burger – Wait Until The Guys Hear About This!

Chopping up perfectly good steaks to make burgers with is going to raise a few eyebrows, and that’s just one of the reasons to do it. The great taste and texture are a couple other ones, not to mention it’s always nice to know exactly what you’re eating. Besides, imagine the mileage your dad’s going to get out of the story about the time you hand-chopped a rib eye just to make him a burger for Father’s Day. That’s pure chatting with your buddies at the hardware store gold.

This will also work with cheaper cuts like chuck, or round, but there’s a certain luxuriousness starting out with meat that’s already tender before it’s even chopped. By the way, using premium cuts for burgers is nothing new, and steakhouses have been doing just that with their trimmings for decades, which reminds me, if you can find some extra flavorful dry-aged beef, this will be even more memorable.

Above and beyond the taste, as long as you’re using cuts with enough fat, hand chopping the meat to a course grind will produce a very tender burger. Most hamburger meat from the store is too finely ground, and horribly overworked, and by the time you form it into patties, it can’t help but be a little tough. That’s not a duduk perkara here. By using a sharp knife, and partially frozen meat, there will be little to no fat smearing, which is one of the things that makes for a chewy burger.

Feel free to use no cheese, or a different variety, but the sharp, slightly salty funkiness of the blue cheese really works perfectly here. And the glorious crust we get as our meat sears in that melted fat is a wonder to behold. Homemade buns will also add to the experience, and here’s the link for making your own, but even if you’re going to serve this on a store-bought bun, and really do hope you give it a try soon. Enjoy!

Ingredients to make 4 normal, or 3 giant Black & Blue Steak Burgers:

3/4 pound fatty rib eye steak

3/4 pound top sirloin steak

2 ounces (about 1/2 cup not packed) crumbled blue cheese

salt and freshly ground black pepper to taste

-Sear about 3 minutes per side in a dry, very hot cast iron pan set over medium-high heat.

For the red onions:

1 red onion, sliced

big pinch of salt

enough red wine vinegar to cover

- Combine ingredients and let sit in fridge overnight, or until the onions turn color and soften slightly.

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