FABIO’S BURGERS AND DOGS
FABIO’S BURGERS AND DOGS
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Fabio takes on hamburgers and hot dogs with spectacular results and shows easy tips on how to set up your charcoal grill for awesome summer barbecues and perfect grilling easily. Step up your game this grill season and turn up the heat on Fabio’s awesome BBQ recipes! With special guest, Dean McDermott. <a href="http://shine.yahoo.com/shine-food/fabios-burgers-dogs-211700991.html">Click here for this recipe!</a> You might also enjoy: <a href="http://shine.yahoo.com/shine-food/fabios-hot-wings-192300637.html">Hot Wings</a> <a href="http://shine.yahoo.com/shine-food/grilling-101-rack-lamb-215000860.html">Rack of Lamb</a> <a href="http://shine.yahoo.com/shine-food/bbq-baby-back-ribs-150000125.html">Baby Back Ribs</a> <a href="http://shine.yahoo.com/shine-food/perfect-pasta-salad-144200583.html">Pasta Salad</a>
Béchamel Sauce: Melt 1 stick of butter in a saucepan. Reduce heat to low. Mix in 2 oz. flour. Add 1 tsp. nutmeg and remove from heat. Slowly add 1 quart of milk and return to heat. Bring to a boil, mixing constantly. Add salt and pepper to taste. Let rest for 30 minutes. Lasagne: Layer Bolognese sauce (you need 1-2 quarts), pasta sheets from a batch of Fabio’s pasta recipe, béchamel and pasta sheets. Repeat until finished. Add Bolognese, béchamel and Parmesan cheese on top. Bake for 30-45 minutes at 375°
Simply combine: 3 tbs olive oil, 1 c. white onion, 1/2 cup red onion, and let caramelize. Then add 3 cloves garlic, finely chopped, 1 c. carrots, 1 cup celery and 1 cup diced fennel go in the pot. Stir then add in 1 cup diced red potatoes. While potatoes cook, add 1 c. diced zucchini and chopped leafy greens. Add 4 c. vegetable stock, and 1 cup of marinara sauce. To that you add 1/2 oz. chunk of Parmesan cheese and let cook for 15 mins. Finally add 1 c. cooked pasta and 1 c. cannellini beans. Serve!
Heat light olive oil in a deep sauté pan over medium high heat. Grab a batch of Fabio’s Pancetta Risotto and using an ice cream scoop, scoop and shape rice balls. Beat 6 eggs with a pinch of salt. Coat your hands with a little extra virgin olive oil to keep the rice from sticking. Dip each ball into egg wash and then roll them into Panko breadcrumbs to coat fully. Pan-fry until medium brown, turning to make sure they are browned on all sides. Drain on paper towels. Serve on a bed of warm marinara.
Preheat oven to 450F. Remove the organs, gizzards and neck from a 2-4 pound chicken and rinse. Pat dry and rub ¼ cup olive oil all over and season with salt and pepper. Stuff with 5 garlic cloves, 1 sliced lemon and 2 sprigs of thyme, sage and rosemary. Place chicken on pan, breast side up. Roast in oven for 15-20 minutes until the skin is crispy. Put a meat thermometer in the breast. Turn the chicken over, breast side down. Turn oven down to 350F and cook until thermometer reads 150F. Let rest 10 minutes.
Cook ½ lb. of spaghetti in boiling salted water. Meanwhile in a large sauté pan over medium heat, crisp 6 oz. pancetta (cubed) and ½ cup finely diced onion in 2 tbsp. butter. Add the pasta to the pancetta and onion, then add 1 cup of chicken stock and 1 tsp. black pepper. Bring the mixture to a boil. Mix 4 egg yolks and 2 tbsp. heavy cream in a small bowl. When the sauce is almost reduced, remove from the fire. Add egg mixture to the pasta, mixing until the sauce is thickened. Finish with parmesan. Mangia!