When I got home, I rinsed the sauce through a mesh strainer to discover how much garlic and shallot were in the sauce, but there was no physical evidence of either solid ingredient left behind in the strainer. While waiting, I asked the server what was in the sauce and she listed some obvious ingredients-lemon, wine, butter, cream-and then she mentioned garlic and shallots. Since the sauce is the key to the great taste of this entrée, I made sure to get a sample on the side for later analysis when I requested my to-go order from Cheesecake Factory. Served with angel hair pasta.”Ī great chicken piccata doesn’t have to be complicated, and this fantastic take on the lemony dish from The Cheesecake Factory is a perfect example. Menu Description: “Sautéed chicken breast with lemon sauce, mushrooms, and capers.
#STARBUCKS CRANBERRY BLISS BAR RECIPE FREE#
My Burger King BK Stacker King recipe below makes four single hamburgers, but feel free to stack up as many patties as you can handle.Ĭheck out my clones for the Whopper, Big King, Onion Rings, the Stuffed Steakhouse Burger, and more from Burger King. Just so you know, all other Stacker Sauce hacks I researched leave out the celery juice and rosemary. You’ll get plenty of juice, but you just need a little bit to make your hacked sauce a perfect taste-alike. To get the celery juice you can grate a stalk of celery on a grater or Microplane then press the pulp through a wire mesh strainer. Its base is a typical burger spread combo of mayo/ketchup/sweet pickle relish, but this one has a hint of celery flavor and rosemary not found in other burger sauces. Good luck getting your mouth around a triple with nearly a pound of meat between the buns.Īs with the original Stacker, this sandwich’s big secret is the Stacker sauce. And just like the original, you can stack the patties, but this time up to a max of three because the patties are so darn big. Today, the BK Stacker has been revived, but this time as a bigger, badder version with a new name, and beefier beef patties that weigh in at a whopping quarter-pound each. Even though the sandwich had developed something of a cult following over the years, it was dropped from the menu in 2012. The Stacker came with one, two, three, or four 2-ounce beef patties, and several slices of bacon on top, along with a slathering of the top secret Stacker sauce. With a simple stack of meat, bacon, cheese, and secret sauce, the original BK Stacker was introduced in 2006 as a product targeted to men. At Five Guys, they salt the fries first and then add Cajun seasoning, but I’ve included all the salt you’ll need in the secret seasoning mix below to eliminate that additional salting step. Just as in the restaurant, the potatoes in this hack are fried twice, then you'll sprinkle them with the Cajun seasoning as soon as they came out of the oil. I knew I couldn't get those special potatoes, but I discovered that I could still make crispy, more flavorful fries like Five Guys if I just let common russet potatoes sit out for a week or so before slicing and frying them. I later discovered that Five Guys use specific Idaho potatoes because they are denser than other russets. The bags at one end of the stack were just one day old, and the bags closest to the kitchen were eight days old. I dashed back over to the restaurant and, sure enough, the potatoes were dated. I remembered that Five Guys stacks bags of the potatoes used for the fries in the restaurant, and I wondered if I could see dates on those bags. Rather than soggy and limp, these fries came out golden brown and crispy from tip to tip. Not wanting to let them go to waste, I cut the potatoes and fried them, and I was shocked to see how different they looked from my earlier batch. When I went back to the potatoes, I noticed they had become much softer and looked like they were about to sprout.
Over the next two weeks, I got busy with other recipes and neglected my unused potatoes. But my initial results were a failure, and then I got distracted. I was sure to properly prep the fries by soaking them in water to wash away excess starch, then par-frying them at a low temperature, allowing them to cool, then frying them again at a higher temperature. They were dark brown and soft, rather than light brown and crispy like the amazing fries from Five Guys. When I first attempted making this Five Guys Cajun Fries recipe using large, unpeeled russet potatoes I had just picked up at the grocery store, the fries came out of the oil looking miserably discolored and had an unpleasant soggy texture.
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