Griff's Kitchen

Ingredients:

• Ground Beef
• Carrots [baby, cut on angle]
• Onions [Sliced]
• Potatoes [cut into fries)
• Salt
• Pepper

Procedure:

• Prepare desired number of aluminum foil sheets
• Blanch carrots for 10 minutes
• Blanch potatoes for 7 minutes
• Sauté onions until translucent
• Slice onion and distribute evenly onto foil
• Add the carrots and potatoes
• Season the carrots, onions, potatoes with salt and pepper
• Form ground beef into individual patties and place in center of foil (season with salt & pepper)
• Wrap tightly in foil and place the packages on a wire rack.  Place on top of a sheet pan to prevent drips.
• Place in 350°F oven for 1 hour.

Ingredients:

• Chicken Breast
• Bacon
• Horse Radish Mustard
• Sour Cream
• Spinach
• Garlic

Source: Matt & Katie Champion

Source: Moss Cornmeal Bag

Source: http://en.petitchef.com/recipes/rising-stars-vinny-dotolo-and-jon-shook-fid-758148

For anyone who doesn’t know, poutine is like the national dish of Quebec, if it were a nation (and don’t you dare tell them they aren’t). Cheese curds and gravy on fries – the quintessential drunk dish. It’s one of those things that can be made really, really badly and often is. It is an eye-rolling joke to the rest of Canada, but I will go to the mat for poutine now that Animal has elevated it to heavenly status.

The gravy was so rich — first they made a veal stock, then used that to make a Bordelaise, then used that to make a foie sauce. All that hard work definitely showed. The meat, which braised for hours and hours, was flavorful and falling apart. The minor change to a quality cheddar cheese made all the difference. And it almost seemed like they magically worked out a formula so that every single fry had the perfect bite of cheese and meat instead of falling all over the place in a big mess. Let’s give these boys a “Hell, yeah!”

Pictured:

The grilled corn has cojita cheese as a topping.

The “salad” is watermelon, radish, tomato, basil, and pickle juice.

Ingredients:

• Onions
• Olive Oil
• Kosher Salt
• Sugar

Procedure:

• Cut the desired amount of onion into thin strips.  (Onions will reduce by roughly 1/6 when cooked)
• Heat a large pot and coat with olive oil (should be enough oil to coat onions well when they are stirred in)
• Add onions and stir to coat with oil
• Cover pot and allow to steam for 5 minutes
• Stir in the salt and sugar
• Uncover pot and reduce heat to 1/3 and continue to cook for roughly an hour (or until desired color is achieved)
• Remove and serve, or refrigerate for later use.