Todd English Sliders


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Jane Bruce

Todd English Sliders

These sliders are served at The Plaza Food Hall located in midtown Manhattan, but this is definitely easy enough to make at home. Perfect for an afternoon get-together served with a few cold brews or some ice-cold lemonade.

See all burger recipes.

Ingredients

For the fried onions

  • 1 Cup olive oil
  • 1 Cup vegetable oil
  • 2 large Spanish onions, julienned
  • Salt and pepper, to taste

For the mustard relish

  • 1/2 Cup diced "3/4 sour" pickles
  • 1/2 Cup Dijon mustard
  • 1/2 Cup honey

For the sliders

  • Vegetable oil, for coating the grill
  • Twelve 2-ounce beef patties
  • Salt and pepper, to taste
  • 6 slices Cheddar
  • 12 mini brioche burger buns
  • Mayonnaise, to taste
  • 4 leaves Romaine lettuce, chiffonade
  • 1 tomato, sliced
  • Ketchup, to taste

In the spring of 1991, English caught the culinary world’s eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation’s Restaurant News named English one of their Top 50 Tastemakers in 1999. In 2001, English was awarded Bon Appetit’s Restaurateur of the Year award and was named one of People Magazine’s 50 Most Beautiful People. Todd also has been named to the James Beard Foundation’s Who’s Who in Food and Beverage in America.

Todd English began his cooking career at the young age of 15 when he first entered the doors of a professional kitchen. At 20, he attended the Culinary Institute of America and graduated in 1982 with honors. He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canneto sull’Oglio and Paracucchi in Locanda dell’Angelo.

It was in Italy that Todd, drawing from his Italian heritage, developed his unique style and approach to cooking. English returned to the United States at 25 and was asked to be the Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts. He served there as an executive chef for three years, garnering high praise from both the press and the public.


The tasty fried green tomatoes recipe serves 4 people and it has a total cooking time of 20 minutes with this air fryer. Additionally, it has a lot of nutritional values. Moreover, it needs some common elements to cook.

Nutrition values:

  • Calories 54 gram
  • Fat 4 gram
  • Carbohydrates 3.8 gram
  • Protein 1 gram
  • Cholesterol 7 mg
  • Sodium 59 mg
  • Calcium 19 mg
  • Iron .31 mg
  • Potassium 59 mg
  • Vitamin A 11 mg
  • Vitamin C 5.4 mg

Ingredients Needed:

  • 2 large size of green tomatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup flour
  • 1 cup of buttermilk
  • ½ tablespoon creole nonstick spray
  • 1 cup bread crumbs

Directions and steps:

  1. First of all, make some slices of tomatoes. Mix the salt pepper with these tomato slices. Then, you have to place flour in an empty dish and mix some buttermilk with this.
  2. Second, you should mix the Creole seasoning with bread crumbs in another pot. After that, you need to comb the tomato pieces in the flour, then in the buttermilk, and finally paste the bread crumbs over it.
  3. Third, you need to set the rack into the air fryer bucket and place 3 or 4 marinated pieces of tomatoes on the rack and spray nonstick. Be careful that the pieces are not cram-full in the basket.
  4. Fourth, put the basket into the air fryer and shut the door. Then you need to adjust the temperature of the fryer. Keep the temperature at 400 degrees. Next, change the timer to 5 minutes.
  5. Finally, after completing the cook, place the rest of the pieces accordingly. To serve the dish, you can spread some Creole seasoning also.

Pound by Todd English, BGC

I haven’t tried the burgers at Todd English Food Hall, but they say that it is exceptionally good that it deserves recognition in a separate restaurant. Foodee Global Concepts brings to us Pound , a partnership with Chef Todd English, which specializes in gourmet burgers.

The menu is very simple. They have

T.E. Crispy Chicken burger/slidersT.E. Sweet spice, crispy pickled slaw, cilantro aioli, brioche bun

T.E. Burger/sliders– House ground beef patty, tomato, iceberg lettuce, crispy onion, mustard relish, T.E. sauce, toasted homemade brioche bun

Amsterdam Burger– House ground beef patty, fried onion, pastrami, gruyere, sauekraut, mustard relish, T.E. Sauce, toasted homemade brioche bun

Bacon and Egg SlidersHouse-cured bacon, apple aioli, quail egg, toasted homemade brioche bun

AMSTERDAM BURGER (Php 280)

POUND FOR POUND (Php 195)

You should order the pound for pound, if you can’t decide which burger to choose. It’s a sampler of both T.E. Crispy Chicken and T.E. Slider. The T.E. Crispy Chicken is the one that stood out for us. The chicken is crunchy and juicy. No wonder it’s a favorite here!

TRUFFLE RISOTTO TATER TOTS (Php 75)

This is really a must order. You can really smell the truffle in every bite. It looks very simple, but it’s bursting with aroma. One order is 6 pieces. The price is very worth it. I can eat all 6 pcs! It’s already good, even without the dip.

TODD ENGLISH POUTINE (Php 180)

The fries comes with caramelized onion, cheese, ground beef and homemade gravy. This one is also delicious! The fries are crispy and not runny even it has gravy. Everything goes well together!

T.E. ICE TEA (Php 90)

FINAL VERDICT:

I love everything we ordered here! For the burger, I prefer the crispy chicken burger. I can’t wait to go back to have the risotto tater tots! The ice tea is also refreshing. The price is surprisingly affordable given that it’s Chef Todd English’s restaurant.

TAGUIG CITY BRANCH
B3, Bonifacio High Street, 9th Avenue, Bonifacio Global City, Taguig City
Telephone: 617-8633
Opening Hours: 11 AM to 11 PM

SM MEGAMALL BRANCH
Second Floor, Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong City
Telephone: 753-9892
Opening Hours: 10 AM to 10 PM


White Castle

Some call them "whitey one-bite." They're also known as "sliders," gut busters," and "belly bombers." The cooking technique is unique to the chain, because it involves steaming the ground beef patties. Minced onions are placed on the grill, with a beef patty on top. The steam from the grilling onions rises up through the five holes in each thin patty so that the beef is thoroughly cooked without having to flip it over.

Now you can use the same method, but with reduced-fat ingredients, to cook a lower-fat version of one of the country's first chain burgers.

Nutrition Facts

Serving size–2 burgers
Total servings–8
Calories per serving–310 (Original–310)
Fat per serving–5g (Original–17g)

Nicknamed "Sliders" and "Gut Bombers," these famous tiny burgers were one of the earliest fast-food creations. It all started in 1921 when E.W. Ingram borrowed $700 to open a hamburger stand in Wichita, Kansas. Ingram chose the name White Castle because "white" signified purity and cleanliness, while "castle" represented strength. permanence, and stability. White Castle lived up to its name, maintaining that permanence and stability by growing steadily over the years to a total of 380 restaurants.

Ingram's inspiration was the development of steam-grilling, a unique process that helped the burgers retain moisture. The secret is grilling the meat over a small pile of onions that give off steam as they cook. Five holes in each mini-burger help to ensure that the meat is completely cooked without having to flip the patties. Today customers can buy these burgers "by the sack" at the outlets, or pick them up in the freezer section of most grocery stores, but hey, making them at home is fun!


The Bloody Marys at Todd English PUB, Las Vegas

After my little free Art Walk Tour through Gallery Row and The Shops at the Crystals and Aria, I was feeling a little snacky and thirsty. It was Saturday and sunny, and they serve brunch on Saturdays and Sundays until 3 PM so I stopped at Todd English P.U.B. Restaurant (P.U.B. standing for Public Urban Bar). On a Sunday, the regular brunch time this place is likely crazy, but on a Saturday I was seated immediately.

Pretty much I am a huge fan of a good bloody mary, and that was exactly what they were advertising so… sold!

For the bloody mary menu, you can build your own starting from a choice of vodka or infusion (example infusions include “chipotle” with chipotle, bell, ancho and jalapeno peppers and sugar or “bacon” with applewood bacon and maple syrup), many fixings varying from Old Bay Seasoning and juices (Todd’s blend or V8 or even beef broth or cucumber water) to 9 different hot sauces, 3 kinds of splashes (lime, lemon, or olive brine) and 18 garnishes varying from various pickled items to salami to even shrimp or lobster!

If that’s too much freedom and choice for you, they also provide 3 bloody mary pre-created combinations or 4 bubbly blends if you want a take on a mimosa. The two shown below are two of those combos from the Todd’s Farm Fresh Bloody Marys section. The Todd English Meat N Potato Mary includes TE knob Creek single barrel bourbon, beef broth, Todd’s Sinful Blend, Worcestershire, steak sauce, toped with waffle fries, bacon, salami, scallions and black olives

And, if that wasn’t enough, here is the proof that the Bloody Marys at Todd English PUB on Sat and Sun are outrageous in Las Vegas and are currently the winner for best garnished bloody mary. This one is the All About Mary with choice of vodka, Todd’s Sinful Blend, stacked with a slider, crispy chicken wing, chilled shrimp, corn dog pup, stuffed olives, celery, carrot and pickled asparagus.

If you want further snacks to soak up the alcohol, I was smitten with the crispy beer battered pickles served with bbq sauce, ranch, sauce, and blue cheese fondue.

Other options to eat include duck buns, corn dog puppies, junk chips (with bbq beef ragu and blue cheese and more), prime rib beef chili… and that’s just the appetizer and snack section. There’s almost a dozen burger and sandwiches, another dozen PUB favorites from classic bangers and mash or fish and chips to shepherd’s pie and ribeye…

There’s 9 different carved meats from the rotisserie available by the half or full pound, and several RAw Bar selections. Don’t forget brunch options like a English Bagel Taco or Lobster Benedict.

If the bloody marys don’t tempt you, there are almost 50 beers, beer flights, beer cocktails, more than a half dozen bourbon cocktails, there’s sangria, mead, cider, buckets of canned beer, and more. Happy hour everyday from 3-6 PM and 10-? PM offer $1 wings, $2 oysters, $3 sliders, 1/2 price pints.

Did I mention dessert includes a S’mores Board for two or more? And there’s 3 kind of Adult Shakes?

Todd English PUB is located in Las Vegas by Aria, and also in Birmingham, if that is more convenient.

Have you ever been to a Todd English establishment? What do you think of these over the top bloody marys? What would be your dream garnishes for a bloody mary?

My Guide to the Free and the Food on the Las Vegas Strip


Todd English

One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industry’s most prestigious publications, establishing one of the best-known restaurant brands in the nation and publishing three critically acclaimed cookbooks. His list of culinary awards includes: the James Beard Foundation’s National Rising Star Chef (1991), the James Beard Foundation’s Best Chef in the Northeast (1994), Nation’s Restaurant News named English one of their Top 50 Tastemakers (1999), Bon Appetit’s Restaurateur of the Year (2001) and one of People Magazine’s 50 Most Beautiful People (2001). Todd has recently been named to the James Beard Foundation’s Who’s Who in Food and Beverage in America. Todd is the chef and owner of his ?agship restaurant Olives in Charlestown, Massachusetts. Olives opened in April of 1989 as a 50-seat storefront restaurant. It has drawn national and international applause for English’s interpretive rustic Mediterranean cuisine. In recent years, English has established Olives as one of the most prestigious names in the nation by opening ?ve other locations around the world. In addition, English has launched numerous other restaurants in various locations, including Figs, Tuscany, Bon? re, KingFish Hall, Fish Club, Todd English Restaurant aboard the QM2, BlueZoo, English is Italian, and, most recently, Riche in New Orleans. Like English himself, his restaurants have received numerous accolades. The original Olives opened to immediate acclaim and was voted Best New Restaurant by Boston Magazine. Since then, it has been honored as Best Food and Top Table by Gourmet Magazine and is consistently named Boston’s #1 Favorite Restaurant by Zagat. In addition, Figs was given the Hot Concept award from Nation’s Restaurant News, and KingFish Hall was named Best of Boston by Travel & Leisure Magazine.

Pan Roast Rack of Venison With Chestnut Mac 'n' Cheese

Ingredients:

For the Venison:

1 four bone rack of venison (about 14 oz)

For the Chestnut Mac 'n' Cheese:

1 cup cooked elbow pasta or favorite pasta shape

1 cup chestnut puree (recipe to follow)

½ cup chopped roasted chestnuts

For the Chestnut Puree:

For the Cranberry Vinaigrette:

1 orange cut into 8 pieces

Preparation:

Pre-heat oven to 375 degrees. In a medium sauté pan on medium heat add 1 tbsp blended oil. Season venison liberally with salt and pepper. Add to hot pan and cook for 4 minutes until it has a nice sear. Turn meat over, add herbs and butter, and cook in 375 degree oven for 6-8 minutes. Remove from oven and let rest for 3 minutes. Slice into 2 chops.

Chestnut Mac 'n' Cheese: in a large sauté pan over medium heat add butter and cook until brown. Add cooked pasta cook 30 seconds until pasta is coated in brown butter. Add chestnut puree and toss in gruyere cheese. Place mixture in a baking dish, top with parmesan and chopped chestnuts.

Chestnut Puree: Add all ingredients to a small pot and cook on low for 30 minutes and puree in a blender until you have a creamy consistency.

Cranberry Vinaigrette: in a medium sauce pot, add cranberry juice, ½ cup cranberries and place next 6 ingredients into a cheese cloth and tie up and put in pot and cook for 30 minutes. Remove cheese cloth when mixture cools, add to a blender and blend with ½ cup EVOO. Reserve for plating.

Bake in 375 degree oven until top is golden brown (8-10 minutes) .

Presentation:

On a large share plate for two, placed baked mac 'n' cheese in the middle surrounded by two venison chops and spoon over cranberry vinaigrette.


Franks and Beans Cassoulet

Heat the olive oil in a large saucepan. Add the garlic, celery and onion and cook over low heat, stirring, until softened, about 8 minutes. Add the beans and stock and bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are almost tender, 45 minutes to 1 hour. Stir in the tomatoes, ketchup, brown sugar, vinegar, mustard, basil, rosemary, cumin and paprika. Simmer over moderately low heat until the beans are very tender and the sauce is thick, about 30 minutes longer. Season with salt and pepper.

Preheat the oven to 350°. Melt the tablespoon of butter in a large, deep ovenproof skillet. Add the sausages and brown over moderately high heat, about 1 minute per side. Transfer the sausages to a plate and pour off any excess oil from the skillet. Add the beans to the pan, then nestle the sausages in the beans. Butter the bread on both sides and season with salt and pepper. Set the bread on the beans and sprinkle the Cheddar over the bread. Bake in the center of the oven for about 20 minutes, or until the cheese is browned and the bread is crisp. Serve at once.


NYC: Celebrating The Tonys With Todd English And A 100-Foot Raw Bar

I popped over to the Tonys afterparty last night — yes, I happily went out at 11 p.m. on a Sunday right after Mad Men — to admire the glittery Broadway stars, catch a few bars of songs from “Once,” the musical-based-on-a-film that cleaned up at last night’s awards and chow down on the best of what the Plaza Hotel Food Hall has to offer. I asked Todd English, chef and genius behind the Food Hall, what it’s like to put together a late-night feast for 1,700. His advice? Give the people what they want. And Broadway folks? Well, you can imagine they work up an appetite, what with all the tap-dancing.

“We’re putting out three of our top-selling pastas and setting up the raw bar and sushi bar, pizzas, sliders, all the traditional dishes that showcase what we do,” said English, gesturing towards a massive wood-fired pizza oven. It wouldn’t be a world-class hotel famous for fine food without one of those. “This time of night, people want carbs and everybody’s starving.”

English, a fan of Broadway himself, was recently one of the lucky ticketholders for Book of Mormon. Could he create a dish inspired by the famously ireverrent show? He looked thoughtful and introspective for a moment, then laughed and admitted he didn’t know.

“In many ways I feel like we’re in the entertainment business too — the theater of going out to dinner. It’s the same kind of expectations, you want to have fun and enjoy food and you’re either paying for a ticket to a show or to have a great meal.”

Or on a really great night, both.

Roast beef sliders with fries — also in attendance, crab cake and mini-Reubens.
Best filling in a wonton wrapper goes to…these dumplings!
Don’t call yourself one of the most famous hotels in the world unless you have a 900-degree wood-fired pizza oven going at all times.
Beet and goat cheese ravioli with pesto. That’s right, 900 of them.

Some other numbers from last night’s post-awards feast:

  • 8 pounds of frosting on Billy’s Cupcakes
  • 40 pounds of sushi rice
  • 75 pounds of lobster meat from Luke’s Lobster Rolls
  • 325 pounds of short ribs
  • 500 mini brioches filled with duck and foie gras
  • 450 pounds of flank steak
  • 1,600 mini salmon ceviches
  • 2,000 empanadas.

This being a men’s website, I won’t delve into how many pairs of Spanx went into keeping me in that dress. But it was three.


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