Then there was the Griddled Chocolate Cake from Superiority Burger.
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Is it, most essentially, a grilled or griddled meat patty?
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The bun is griddled, not just on the outside but split and griddled on the inside too — getting the most possible surface area of the best part of the bun: the warm, sweet, buttery part.
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I cook my last HelloFresh meal, griddled cheese with roasted vegetables.
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You could attempt a chic Parisian cheeseburger, a griddled riff on steak tartare.
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If you feel like mixing the two, you can always grab a "croquenut," a griddled donut sandwich.
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Veggies griddled with a tiny bit of olive oil can develop intense flavor and be quite healthy.
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We're talking about buttery, fresh chunks of real lobster on a griddled, mayo-lined, split-top bun.
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Pita enveloping the "folded cheeseburger" that Shani developed especially for New York, featuring a sheet-like patty of grass-fed beef, griddled briefly and then wrapped around Cheddar and griddled some more, until the meat is medium-rare and the edges of the cheese have gone lacy and crunchy.
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The aisles were tight with them, stamping around, waiting on griddled meat, spooning fried fish into plastic clamshells.
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In one appetizer, it is arranged on griddled pretzel bread with mustard oil and tiny cubes of green apple.
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And then David Tanis's new recipe for grilled (or griddled!) sea scallops with a corn-pepper salsa (above) for dinner.
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In El Salvador, where pupusas are the national dish, the palm-size stuffed-and-griddled tortillas are considered finger food.
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Au Cheval's signature cheeseburger is a couple of griddled patties that come laden with American cheese, pickles and a mustard sauce.
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There is griddled roti, otherwise known as "buss up shut," in the company of a charcoal-grilled Moreton Bay bug tail.
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A classic, signature burger is Greatest Burger Ever, with chopped bacon, griddled onions, "awesome" sauce, American cheese, ketchup and romaine lettuce.
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"I've had it a few times but have always fried or griddled it, and it's been tender, flavorful, and delicious," she said.
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But the pièce de résistance is the José Special: scrambled eggs with grass-fed beef, portobello mushrooms and spinach over a griddled tortilla.
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The paratha is griddled with a few tablespoons of homemade ghee and slightly puffs up, not unlike a slightly greased-up flour tortilla.
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More emphasis, some extra acidity or bitterness, might have brought an assemblage of quince paste, brown-butter gelato and griddled brioche into relief.
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The chicken is marinated and griddled with ground fennel seed, coriander and other spices, a bit like the great Andalusian snack pintxos moruños.
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Griddled pork roll, combined with a cooked egg and a slice of American cheese, is eaten across New Jersey as a breakfast sandwich.
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In the old days, most Greek pies, even the phyllo ones, were fried or griddled (home kitchens lacked ovens); now they are usually baked.
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Well-honed, classic recipes like mole ranchero, flower quesadillas, and griddled gorditas, cooked on a gigantic outdoor stone grill over a roaring wood fire.
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But it is somewhat surprising how delicious a freshly griddled mini is with caper-scallion cream cheese, salted cucumber, tomato and fresh dill inside.
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Shake Shack is now serving three options: the BBQ Cheddar & Bacon Burger, the BBQ Cheddar & Bacon Griddled Chick'n, plus a fried chicken version of it.
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A fine double-decker patty melt highlights two patties with great personality, layered with griddled sourdough, melty cheese, and a spicy mayo-tinged cabbage slaw.
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And for early risers, there's a breakfast menu featuring a s'mores sandwich made with griddled French toast, chocolate ganache and marshmallow and coated with graham cracker crumbs.
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TONCHIN Here we have another New York branch of a Tokyo-based restaurant group, this one specializing in tonkotsu ramen, teppan-griddled foods and karaage fried chicken.
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For sure you'll want to cook the recipe Christine scored off Deborah Madison in the course of her reporting: pan-griddled sweet potatoes with miso-ginger sauce.
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Thinly sliced and folded like the train of a luxurious robe, it gets griddled with cheese, slathered in a thick house-made dijonnaise, and wedged onto a bun.
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I might add a fried egg, a slice of griddled pineapple, maybe some bacon, see if I can't get some contest eating going, really go over the top.
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A simple flattened and griddled half chicken, though, is a wonderful foil for a topping of tart barberries and a captivating sauce of dried Persian plums and saffron.
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The Urbans cover a griddled burger with that filling, top it with a stir-fried coleslaw and chile sauce, and serve it on a soft sesame-seed bun.
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I must not have used enough batter, I think, as I rush my plate over to Billy so that he, too, can witness this golden, griddled sign from above.
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Or you can chase a mouthful of oloroso with a soft bite of a sheep's milk cheese called Puits d'Astier, wrapped in a charred leaf of cabbage and griddled.
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The meatballs are browned in olive oil — though flattening them into patties to be griddled or grilled would be another good choice — and served with a traditional yogurt sauce.
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You'll want to return at least as many times as it takes to try each of the snappy-skinned bratwursts, from Jake's Handcrafted, in Brooklyn, served on griddled pretzel buns.
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But they're pretty great griddled in a pan if you're bound to the kitchen, especially with a good swipe of Julia Moskin's lemon-garlic mayonnaise to help keep everything moist.
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At the breezy bistro, 113 miles northeast of Midtown Manhattan, hollowed-out brioche buns are griddled with butter and stuffed with 4.25 ounces of lobster tail, claw and knuckle meat ($24).
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Griddled flounder paved with thin tiles of cured tuna loin and displayed next to a garland of julienned green melon could easily lose its shy, what's-the-point benne seed cream.
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Griddled by the fires of Drogon and Rhaegal, the burger is then topped with a fiery ShackSauce created from herbs and spices sourced from the conquered cities of Yunhai, Meeren and Astapor.
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Ideally, whichever meat you choose will have built up a dark outer bark that can be lopped off with a few knife strokes and stacked on to a disc of griddled flatbread.
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Vollkornbrot, a dark German rye riddled with sunflower seeds, is a wonderful thing to eat when it's buttered and griddled and spread with rutabaga hummus, which could double as vegetarian chicken-liver pâté.
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Breakfast options include smaller, pita-style griddled wraps with smoked salmon and cream cheese or mortadella, cheese and mustard, as well as a sort of filled cinnamon bun based on a Korean snack.
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But at Robert's Western World, the sandwich contains thin, individually sliced pieces of bologna that are griddled on a flat-top and then stacked with lettuce, tomato, and mayo on toasted, plain-ass white bread.
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But it is hard to beat their taste, sweet or hot, when they're griddled on a flattop with onions and peppers, then served on hero bread, a champion of street fairs and state fairs alike.
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She refused to tell me her name or let me take a photo of her, but her Puebla-style tlacoyos—black bean-stuffed griddled masa boats—are among the best I've had in the city.
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Eat As great dinner sandwiches go, it is hard to beat the patty melt: ground beef, Swiss cheese and caramelized onions griddled on rye bread until they become a crisp, oozing package of salty-sweet delight.
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A trio of flash-seared Hokkaido sea scallop, Pacific mackerel whose skin had been peppered and griddled, and raw amberjack under tiny cells of finger lime suggested that Mr. Torrisi could run a stunning sushi restaurant.
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Expect bao buns filled with pork belly, and a kitchen-sink mash-up called Filipino Underground Crunchwrap with short ribs, fried tortilla, kimchi fried rice, Mexican cheese, lettuce and salsa in a crispy griddled flour tortilla.
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The beets become a beautiful magenta topping wherever you need them: on a slice of griddled toast with a dollop of yogurt, as a topping for tacos or as the final element to a rice bowl.
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It wants to be in gumbo so badly that you can taste the ambition even when it's been griddled or flame-kissed and sliced into a sandwich to be eaten in bare feet on thick grass.
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Kojin's leadoff appetizer is a griddled flatbread that is something like a yeast-raised arepa; you can wrap warm strips of it around Niagara ham and cherries or dunk it into a gleefully middlebrow spinach dip.
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Pressed and griddled — in good weather, this is done outside on a domed comal set over a fire — the masa becomes the small warm tortillas that are folded into shrimp tacos with an unusually complex chipotle sauce.
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The Coppa Burger, created by Jamie Bissonnette and Ken Oringer, owners of Coppa, an award-winning Italian restaurant in Boston, features a beef patty topped with provolone cheese, griddled mortadella, cherry peppers, caramelized onions, mayo and shredded lettuce.
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Both were on the level of Superiority Burger's faux cheesesteak sandwich (featuring griddled yuba, or tofu skin, slathered in cashew cheese) and the chickpea-cutlet Parmesan at Modern Love, in Williamsburg—substitutions so good I now crave them.
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The chef Patrick Connolly, who was at Radius in Boston and Bobo in Manhattan, offers plates of oyster Rockefeller toast (without spinach); griddled mortadella with whipped ricotta; a French dip sandwich with marrow; and soy-roasted radishes with their greens.
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A grec is a mound of sizzling, cumin-y doner meat topped with harissa-spiked white sauce that is crammed into a griddled flatbread and served with a clutch of greasy French fries, which are often stuffed right into the sandwich.
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Your first course there could well be, and almost certainly will be if you leave the choice to me, an avalanche of mushrooms in cream cascading over the edge of a tall slab of buttered and griddled pain de mie.
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Better still was the DDP, featuring another import: Patton's hot-sausage patties, griddled crisp and juicy, their powerful heat tempered by creamy white rémoulade, crackly shards of sweet fried onion, and a handful of fresh green-leaf lettuce, a recipe for universal appeal.
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I watched as owner Clint "Pete" Funk prepared a cheeseburger on a nearly century-old cast iron grill, in the way they've been done here since the 1950s: a griddled beef burger with American cheese, sweet cabbage slaw, mustard, chopped onions, and chiles.
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But January brings compensatory pleasures: hot chocolate, vin chaud (a mix of mulled wine, brandy and orange), roasted chestnuts bought on the street, freshly griddled crepes rolled into paper cones and the galette des rois, a pastry sold only during this gray month.
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The menu consists largely of popular dishes from their NYC location, such as the chicken burger with foie gras and truffle mayo on brioche, as well as "The Humm Dog," a bacon-wrapped hot dog with truffle and celery mayo on a warm griddled bun.
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In a 1982 recipe for The New York Times, Pierre Franey called for ground sirloin mixed with Gorgonzola cheese, flattened into patties and griddled in cast iron before a flaming in cognac — you can almost hear the opening bars of "Le Marseillaise" through the blue flames.
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A slice of brioche can arrive griddled into submission, smeared with sweet chili paste and covered edge to edge in a forest of salty pork floss; or steamed and ready to be pulled apart, paired with a pot of pandan-coconut custard that glows an extraterrestrial green.
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Easier is a cheeseburger and fries, which they'd always wanted to try their hand at, but which wouldn't fit into the production line at C.S.G. The patty's heavily salted, griddled surface gets incredibly crunchy even as the meat, from the nearby butcher Dellapietras, stays juicy and loose.
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The plan was to take this box camping, put it in canoes and boats and travel into the wilderness to cook, or at any rate haul it out of the trunk at tent sites off the Interstate and make my family dinner: sausages and griddled peppers.
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Look into this five-minute hummus situation from the Philadelphia geniuses Michael Solomonov and Steven Cook, of the restaurant Zahav, and then use it for dinner — either as a dip, or as a base for ground beef griddled with warm spices or, for that matter, with Jerusalem grill.
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Many restaurants, like Centro de lu Munnu in Foligno, which is run by three generations of the Savini family, still produce classic Umbrian dishes like pasta with potato and veal ragù; tomato-braised snails; and torta al testo, a griddled flatbread that perfectly sets off the region's salumi.
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A few hours before Obama landed in Hanoi, I'd unknowingly had a conversation with Michael Froman, the US trade czar, at a restaurant known for its banh cuon, a traditional Northern Vietnamese dish that consists of pork, mushrooms, and shallots wrapped in a loose blanket of fermented and griddled rice batter.
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A riff on the Taco Bell drunk food classic, this mashup keeps it simple, replacing the ground beef with top-quality smoked pastrami before loading shredded lettuce, tomatoes, sour cream and hot nacho cheese on a crispy tostada, then folding it up into a hand-held disc with a griddled tortilla.
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Three years ago, when the Danish chef Bo Bech staged a one-night pop-up in the kitchen at Cosme in Manhattan, using ingredients he'd bought from farmers and shellfishers in Virginia the day before, his Mid-Atlantic-Nordic cooking stood out against the aromas of griddled masa and roasted chiles.
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Monday night, you could make a quick dinner of pan-griddled sweet potatoes with a miso-ginger sauce, then bake some monster Halloween cookies to give special children on Tuesday night, when the door'll be ringing for a few hours straight: little Wonder Women and Harley Quinns, clowns and unicorns, Ghostbuster dogs.
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Other signature items include their version of a Monte Cristo with turkey, ham, raspberry jam and dijon mustard on griddled, custard-soaked brioche bread, and Totchos—tater tot nachos in the style of Frito Pie, basically—with a base of potato "barrels" topped with beef chili, queso, tomatoes, corn chips, sour cream and scallions.
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In between the bites of seared meat and griddled corn tortillas—and the subsequent huge gulps of water and agua fresca that Burkett drinks to extinguish the spiciness of the stand's semi-spicy red salsa—he tells me about a new restaurant review project that he is working on, titled S&M Food Reviews.
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"The chef got the idea for this dish from Peking duck," our server said as he set down a long wooden tray with a copper pan of shredded lamb at one end, a stack of thin griddled flatbreads called rumali roti in the other, with cucumber spears and four kinds of chutney in the middle.
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A "pho short rib grilled cheese" smacks of gimmickry—though I had a hard time arguing, one recent evening, with the juicy shreds of meat and provolone sandwiched in incredibly buttery griddled slices of Pullman loaf, and was ultimately won over by the accompanying shooter of hot, fragrant beef broth, pleasingly heavy on star anise.
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Or, listen, when was the last time you made a weeknight griddled cheeseburger, served it with French fries out of an Ore-Ida bag, a squeeze of ketchup on the plate, some pickled jalapeños, a little mayonnaise, maybe a little miso in that mayonnaise, some chopped white onion, iceberg lettuce, a thin round of tomato?
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The fact that the sandwich is vegan—made with coconut-oil-based Gouda and pepper Jack from Follow Your Heart, the company behind Vegenaise, and griddled in garlic oil instead of butter—is negligible from a flavor perspective, especially when you compare the ingredients in the dairy-free cheese with those in, say, Kraft Singles.
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There is beef Stroganoff with mushroom-cream sauce on the menu, as well as burgers of the straightforward American drive-through variety, made with fairly thin but impressively juicy, bright-tasting patties, griddled until their exteriors are crispy and sandwiched in squishy potato buns with an optimal ratio of shredded iceberg lettuce, onion, pickles, and American cheese.
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On weekends, in particular, more than at any other time of the year, I just want to get outside and cook: barbecued lamb for afternoon dinner; clams in black bean sauce cooked in a wok over a propane hob in the yard; grilled eggplant salad; smoked bluefish; barbecued beef ribs; griddled pork and peaches; lots of grilled corn.
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Lemony yogurt and cucumbers brightened a roti filled with deeply seasoned, slow-cooked lamb neck meat, while a crazy-looking sandwich of nicely chewy, fried bologna soared on the crisp vinegar-brined potato chips, melted American cheese and hot mustard also layered between its two thick slices of buttered-and-griddled white bread (baked by a friend of the chef).
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I've found that one of its best uses is for making Jerusalem mixed grill, a dish that is said to have emerged from the Mahane Yehuda Market in that holy city: chicken offal and scraps of meat griddled with baharat, a warm Middle Eastern spice blend that generally includes cinnamon and allspice, coriander, black pepper, cardamom and cloves, and mixed with caramelized onions.
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At least half a dozen others are merely very, very good: the gently spicy salad called avocado crab Louis; the anchovy-laced steak tartare that finishes with a surprising riptide of chile heat; the broodingly dark crab gumbo; the "Neptune's crown" Dover sole under a Creole shellfish sauce; the hot pretzel twists and the griddled anadama bread and the nearly weightless dinner rolls brushed with butter that come around at the start of the meal.
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Launched in 2013 Nightwave's Heka Trax has so far released diverse offerings, such as Hit Da Blokk by Big Dope P and the recent "Want Some" by Glaswegian R&B duo Bossy Love, as well her own diverse output, typified by high BMP bangers such as 2013's "Rave Hard" and 2014's "Fire Hoes" from the Hit It EP featuring ghetto-house legend DJ Deeon, while underground tastemaker Madam X launched Kaizen earlier this year with the Griddled EP by Manchester's Biome, and the second release by Silas & Snare is coming soon.
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10 This includes fried, broiled, griddled, and other items. Many small restaurants have only short-order items. A cook responsible for short order cooking is a short order cook.
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Aloo tikki Aloo tikki is a potato patty that originated in the Indian subcontinent. A related dish is ragda pattice, which covers the potato patty in a gravy. An arepa is a dish of maize and other ingredients shaped into a patty and griddled; it has been eaten in parts of Central and South American since pre-Columbian times.
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"…inscrutable, dark, mostly in blacks stained here and there with calm whitish shapes, they yet manage to suggest something inhuman and romantic…" (N.Y.Times, March 26, 1955). He began to acquire recognition in the 1950s with his paintings of griddled facets seen as if through a frosted glass, without any crisp lines, and in bright colors favoring reds. Boardman's friends included Lawrence Calcagno, Perez Celis, John Hultberg, Burt Hasen, Frank Lobdell, Richards Ruben, Robert Ryman and Nassos Daphnis.
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The entire theater, the product of months of labor, was destroyed almost instantly. Stunned and distraught by the loss, Shimada nonetheless resolved to carry on. Armed with a certificate from the American Red Cross that authorized him to give classes in swimming and lifeguard training, he joined Captain Tetsuo Sakamoto to champion a “build a pool” project. Such a swimming pool, Shimada announced, would “cool off the griddled brains of the old-timers” and would offer all the children in the camp a chance to learn how to swim.
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Poached eggs with tasso, griddled tomato and south Louisiana hollandaise Tasso ham is a smoked, spiced, and cured meat, a specialty of south Louisiana cuisine. In this case "ham" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, has a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 in (7.5 cm) thick.
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A Gower breakfast can comprise griddled bacon with cockles, laverbread and baked eggs. Laverbread and cockles on sale at Swansea Market Crabbing (which also collectively includes lobstering) was a traditional Gower craft. The true crabber used only his hands to pull out crabs from holes that he knew so well that he could find them at night.G.R.H., ‘"Gone Fishing": crabbing and fishing around Gower’, Gower, Volume XL, 1989 A hook, traditionally made from the back of a worn out scythe, was used only for difficult and deep-seated crabs.
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In 2012, KFC UK invested £9 million to install ovens in all of its outlets, so that it could offer griddled chicken. In 2013, KFC rolled out Lavazza coffee across all of its UK outlets. In February 2018, KFC had to temporarily close 575 of its UK outlets, and restrict menus and opening hours in other branches, as a result of its newly-contracted distributor, DHL, failing to deliver chicken to the outlets. As of February 2019, KFC in the UK has around 110 restaurants that are Halal approved out of more than 900 units.
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A patty melt is a sandwich consisting of a ground beef patty with melted cheese (traditionally Swiss Cheese) and topped with caramelized onions between two slices of griddled bread (traditionally rye or marbled rye, though sourdough or Texas toast are sometimes substituted in some regions, including the southern U.S.). It is unclear when the patty melt was invented, but records exist of them having been commercially served as early as the 1940s. The patty melt is a variant of the traditional American cheeseburger, taking the burger back to its sandwich inspired roots by serving it on bread versus a bun. Several culinary writers suggested that Los Angeles restaurateur Tiny Naylor may have invented the patty melt sometime between 1930 and 1959, depending on the source.
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The theatre opened in the 1968–69 academic year with one of the first performances being Jonson's Bartholomew Fair. The theatre was funded in part by a donation of £80,000 from the Nuffield Foundation. Professor Tom E Lawrenson, first head of department for French in 1964, played a significant role in establishing the theatre as a place of practical experimentation - Integral to the theatres original concept was its flexibility which allowed for a life-size replica of a 17th-century Parisian public theatre to be built with original specifications. The Nuffield's designed featured flexible flooring and seating, no windows and a griddled ceiling to allow for this kind of research into theatre history, as well making it perfect for contemporary experimental theatre and for training students in a range of technical skills.
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