Latest news with #JoeIsidori
28-05-2025
- General
Truffle mushroom and smash burger recipes to try for National Hamburger Day
Celebrate National Hamburger Day with delicious recipes from two acclaimed chefs! In honor of the occasion on Wednesday, Joe Isidori, chef and owner of Arthur & Sons, and Tiffany Derry, chef and "MasterChef" judge, joined " Good Morning America" to show how you can create restaurant-worthy burgers right at home. Isidori shared his savory truffle mushroom burger, while Derry served up her take on a classic smash burger -- both mouthwatering and easy to make. Check out the recipes below. Truffle Mushroom Burger Ingredients 4 3-oz beef patties, a 50/50 blend of brisket & chuck 2 slices of Swiss cheese 1 cup mayonnaise 1 cup sautéed cremini mushrooms 1/2 cup Urbani White Truffle Oil 1 tbs prepared horseradish 1/2 cup sour cream 1 tsp lemon juice 1/2 tsp lemon zest 2 Martin's Potato Buns Parmigiano Reggiano cheese for shaving Salt and pepper to taste Directions 1. Form ground beef into 3-ounce balls and set aside. 2. Sauté mushrooms until tender. 3. Mix 1 cup mayo with 1/2 cup sour cream, lemon juice, lemon zest, horseradish and 1/4 cup truffle oil. Season with salt and pepper to taste and reserve. 4. With a burger or griddle press, smash burger balls on griddle to form patties. Season with salt and pepper and cook on one side until browned. Flip patties once and top with Swiss cheese until fully melted. 5. Swipe truffle mayo on Martin's Potato Buns and add patties. Top with mushrooms, shave Parmigiano Reggiano cheese on top and drizzle with remaining truffle oil. 6. Serve and enjoy! Bonus tips from Isidori: 1. Using a 50/50 blend of brisket and chuck as opposed to just standard ground beef can dramatically elevate your burger in terms of flavor, fat content and texture. 2. Always griddle, never grill your burgers because of something called the Maillard reaction, which is a fancy way of describing the chemical reaction between amino acids from proteins and reducing sugars that occurs when food is cooked. This is what gives browned foods their distinctive flavor, color and aroma, and griddling ensures a better Maillard reaction than grilling, resulting in a deeply browned, evenly crusted surface. 3. You can swap out other meats like turkey for this recipe. If you opt to use turkey, buy 85-15 lean-to-fat turkey. Not 95-5. The extra fat will ensure that the burger has a richer flavor, is less likely to dry out and will be more tender. 4. If desired, you can substitute caramelized onions for mushrooms. 5. Don't go crazy with the truffle oil – use it sparingly. It can easily overwhelm because it's highly concentrated, so just a few drops can dominate a dish, overwhelming more subtle flavors. 6. Other cheeses such as blue cheese, Munster or provolone can be substituted for the Swiss. Smash Burger Ingredients 4 brioche buns 3 inches in size 2 tsp roasted garlic butter 1⁄2 cup yellow onions, julienned 2 tbsp kosher salt 2 tsp black pepper, ground 8 3-oz portions beef patty balls 2 tbsp herb aioli 24 dill pickle slices 8 cheddar cheese slices Directions 1. Heat the plancha to high heat. 2. Spread 1⁄2 tsp roasted garlic butter on both sides of each bun. Lightly toast the bun to a golden brown. 3. Once the plancha is hot, place onions on the plancha in 8 equal portions. 4. Season beef patties with salt and pepper. 5. Once onions begin to caramelize, place the burger directly on the onions and smash with a cast iron grill press. 6. While burgers are cooking, begin to dress the bun and spread 1 tsp of herb aioli on each side of the bun. Place 3 pickles on each top bun and set aside. 7. After about 2 minutes or when edges of the burger are crispy, scrape the burger and onions up from the plancha, making sure to get all of the brown bits and flip. Immediately place a piece of cheese on each patty. 8. Once the burger patties are crispy around the edges stack 2 patties on top of each other to make a double stack. 9. Transfer beef patties to the dressed bun. Place beef patty on the bottom bun, then placethe top bun with pickles on top. Roasted Garlic Butter: Ingredients 1⁄2 lb butter, softened unsalted 1⁄2 tbsp kosher salt 1 tbsp roasted garlic Directions 1. In a food processor, bring all ingredients together until smooth. Set aside. Takeaway tips from Derry: 1. The caramelized onions give the burger a sweetness, the pickles a tangyness with the buttery softness of the bun. 2. At the restaurant, we use a wood-burning grill to add a smoky flavor to the meat. The patty must be pressed into the onions, where they become one. Seasoned well. 3. Make a ball with meat, put a pile of onions and smash patty into onions super thin to create crackly pieces, then put some cheddar cheese on top and another patty. 4. Slather with some herb mayo and you got yourself a mighty fine, unfussy, juicy burger. 5. You need to cut down the center to see the beauty! 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. Amazon Cuisinart 6.5" Cast Iron Smashed Burger Press, Juicy and Crispy Burgers for BBQs, Cookouts $21.99 Amazon Shop Now 7% off Amazon Urbani Truffles White Truffle Oil 1.8 Fl Oz, Olive Oil Infused w/Authentic Italian White Truffles, Gourmet Finishing & Flavored Oils for Cooking Pasta, Salads, Pizza, Fish, Meat, All-Natural & Vegan $11.99 $12.99 Amazon Shop Now
Yahoo
11-05-2025
- General
- Yahoo
The One Ingredient You Should Never, Ever Put In Pasta Sauce
In the world of food sins, cooking a Wagyu steak well done or drinking a rare Burgundy wine over ice are up there. But there might be an even worse one, according to chef Joe Isidori, co-founder of Black Tap and owner of Arthur & Sons in New York City. "If you're making Sunday gravy with ketchup, I don't know if we can be friends," Isidori told The Takeout. We have to agree. Ketchup is sweet, tangy, and deeply nostalgic. It's a staple in pantries across the globe and works wonders on fries, meatloaf, and the occasional late-night grilled cheese. But it has absolutely no business mingling with the nuanced, slow-cooked elegance of a proper Italian pasta sauce. If you're a controversial ketchup-on-everything kind of person, consider this a friendly intervention. "Tomato paste and a pinch of sugar is how Nonna did it," Isidori said. "Respect the sauce." A well-made marinara, Pomodoro, or ragu is all about the balance between sweet and acidic tomatoes, caramelized aromatics, and layers of savory depth from olive oil, garlic, herbs, and thyme. A good Italian cook (or Nonna) coaxes sweetness from tomatoes with a lot of patience and a low simmer. It's the reason why Sicilian grandmothers spend entire Sundays slow-simmering their red sauce. Ketchup, on the other hand, is made in a factory with high-fructose corn syrup, distilled vinegar, and "natural flavoring" -- all of which are intensely concentrated and can easily throw off the sauce's harmony. Read more: Yellow Mustard Brands Ranked From Worst To Best If you've run out of tomato paste and are curious if ketchup is a good substitute, it's not. "Tomato paste is concentrated and gives the sauce body," Isidori confirms. "Ketchup's sweet and vinegary -- it's not built for real sauce." He's right: Ketchup is an entirely different product. It's highly processed and preserved, designed for instant flavor gratification, not slow-cooked complexity. Swapping in ketchup because you're out of tomato paste is like using coffee syrup instead of brown sugar in a barbecue rub. "You can fake it in a pinch," Isidori continued. "But if you're doing things the right way? Keep that bottle on the hot dog cart." Italian cuisine is rooted in regional pride and generations of know-how. Even the humblest pasta sauce carries with it centuries of refinement. When you add ketchup to a pasta sauce, you're not elevating it; you're insulting it. A proper red gravy should taste like tomatoes, olive oil, garlic, maybe a touch of basil, and grandma's love. Not Heinz. Ketchup belongs on burgers and fries, not in the Soprano family's Sunday sauce. Italian pasta sauces thrive on simplicity, integrity, and a deep respect for the ingredients. The next time you're tempted to doctor up a sauce with ketchup, remember that sometimes the best cooking decision is knowing when to leave well enough alone. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
