Station Eats - Danish Style Hotdog recipe

Here's another favorite recipe from Station Eats.... 

Station Eats Phone: 203-588-0960 Fax: 203-602-8858

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3 Landmark Square

Centrally located. Great prices. Good fun. Watch your burger, veggie burger or hot dog grilled to perfection in 90 seconds, then pick from 30 toppings to make your own delicious creation.

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EOS Greek - another Favorite Dish - Watermelon and Feta Salad

EOS is sharing another recipe--Watermelon and feta salad.  Again, just one of their restaurant's favorite dish.  Check it out below.

Watermelon and feta salad
1/2 a watermelon
1/2 a pound of feta cheese
20 Fresh Mint leaves
1 small Red onion
1/4 cup Olive oil
2 whole Lemons

Use a melon baller to scoop out the watermelon, thinly slice the red onion, chop the fresh mint leave. Combine watermelon, red onion and fresh mint in a bowl. Crumble the feta cheese on top. Drizzle the oil olive and lemon juice and mix all together. Garnish with a fresh mint leave. Serves 4.

EOS Greek Cuisine Phone: 203-569-6250 Fax: n/a

$$$

490 Summer Street

Authentic Greek cuisine in a modern atmosphere. Open 7 days a week for lunch and dinner. Outside seating, catering, delivery and private parties available. Reservations recommended.

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Morton's Steakhouse - Favorite Dish - Morton’s “Million-Dollar” Hamburger

Morton's Steahouse  is sharing their recipe for
Morton’s “Million-Dollar” Hamburger, one of their restaurant's favorite dish.  Check it out below.

Years ago, before Arnie Morton and Klaus Fritsch really knew one another, they both worked at the Playboy club in Montreal. They were in the process of changing the menu, and Klaus cooked a hamburger that he sent out for Arnie to try. A few minutes later Arnie burst into the kitchen, demanding in no uncertain terms to know “Who cooked that hamburger?” As Klaus stepped forward to claim responsibility, he wasn’t sure if Arnie was pleased or not. To his relief, Arnie exclaimed that it was the best he’d ever tasted. From that day forward, Klaus and Arnie worked together and eventually opened Morton’s Steakhouses. Hence the name, the “Million-Dollar Hamburger”!

Morton’s “Million-Dollar” Hamburger
Serves 6
4 pounds coarse-grind ground sirloin
4 large eggs
¾ cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
Six ½ – inch thick slices tomato
Six ¼- inch thick slices Spanish onion
6 large leaves iceberg lettuce
Ketchup or another topping, for serving
1. Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.
2. In a mixing bowl, combine the sirloin, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Transfer to the broiler pan, and using a small sharp knife, make a crosshatch mark on the top of each burger about 1/8 inch deep. (This lets the juices percolate through the burger, and we also like the way it looks.)
3. Brush the inside of each bun with the butter. Toast the buns in the broiler for about 30 seconds on each side, or until lightly browned; be careful that the buns don’t get too browned. Remove the buns and cover to keep warm. Reposition the broiler tray so that it is about 6 inches from the heat.
4. Broil the burgers for 3 to 3 ½ minutes on each side for rare, 4 minutes on each side for medium-rare and 4 ½ to 5 minutes on each side for medium.
5. To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice and lettuce leaf. Add the top of the bun. Repeat to make five more burgers. Serve with ketchup, if desired.  At the restaurant, we offer ketchup, sautéed mushrooms, sautéed onions, and cheese (Cheddar, Monterey Jack, Swiss and Blue Cheese are the most popular).

If you’d like leave the cooking to us, the Morton’s Hamburger is available on our lunch menu, our To Go menu, as well as in our bars. If you want a smaller sample of this tasty burger, try our Miniature Prime Burgers on the Bar Bites menu.

 

Morton's, The Steakhouse Phone: 203-324-3939 Fax: 203-324-4336

$$$

377 North State Street

The nation's premier steakhouse, featuring Wine Spectator's award winning wine list, serving generous portions of USDA prime aged beef, as well as fresh fish, lobster, and chicken entrees. GPS users, please use the following address: 1 North State St, Stamford, CT 06901

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Station Eats - Favorite Dish - Station Burger

Station Eats is sharing their recipe for the Station Burger.  Just one of their restaurant's favorite dish.  Check it out below.

STATION BURGER

Ingredients:

1 x  4 oz beef burger - preferably grass fed

Pinch of kosher salt

Pinch of ground black pepper
1 x hamburger roll - we use martin's potato rolls
1 x thick slice Yellow American cheese
1 x bun sized piece of fresh green leaf lettuce
2 x  slices of roma (plum) tomato
1/2 oz x  station sauce - recipe below

Preparation:

1. Pre-heat your grill or cast iron pan.

2. Place your burgers on the grill or cast iron pan. Should be searing hot!

3. Season generously with salt and  pepper.

4. Cook each side for 2 - 21/2 minutes

5. In the meantime, toast bun for about a 1 minute until lightly golden and toasted.

6. About 1 minute after you been cooking the second side of the burger, apply 1 slice of American cheese to cooked portion of burger. Leave cheese until it is well melted.

7. Transfer the cheese burger onto a toasted bun.

8. Build your burger as follows: 

          • 2 slices of roma tomatoes

          • 1 burger sized green leaf lettuce

          • 1/2 oz station sauce 

9. Carefully close up the bun, serve and enjoy!!

STATION SAUCE:

1/2 cup mayo

1/4 cup ketchup

1 oz pureed chipotle in adobo sauce

1 oz worcestershire sauce

1 tspn garlic powder

salt and pepper to taste

Mix ingredients well.

  

Station Eats Phone: 203-588-0960 Fax: 203-602-8858

$$

3 Landmark Square

Centrally located. Great prices. Good fun. Watch your burger, veggie burger or hot dog grilled to perfection in 90 seconds, then pick from 30 toppings to make your own delicious creation.

CLICK HERE TO READ MORE.

EOS Greek - Favorite Dish - Mousaka

EOS is sharing their recipe for Mousaka, one of their restaurant's favorite dish.  Check it out below.
 Mousaka
1 ½ lbs. Ground Beef
1 lb. Potatoes
2  Large Purple Eggplants

4  Medium Zucchini
2  finely chopped Tomatoes

1  cup Extra Virgin Olive Oil

1  finely chopped Onion

1  minced Garlic

½ cup chopped Parsley
2  tsp Salt
¼ tsp Black Pepper

¼ tsp Cinnamon

Bechamel:
2  Eggs

3 cups Whole Milk
3 tbsp Butter

7 tbsp All-Purpose Flour

¼ tsp Black Pepper

½ tsp Salt
¼ tsp Nutmeg

Cut eggplant, potatoes and zucchini into 1/3 inch slices. Heat oil in a large frying pan and fry eggplant slices a few at a time, until slightly browned. Repeat the process with the potatoes and zucchini. Set aside on a cookie sheet with paper towels to drain the oil and cool.

In a large skillet, saute the meat, onion, and garlic in the olive oil. Add tomatoes, salt and pepper and half of the cinnamon. Cover and simmer over low heat until meat has cooked through. Remove from heat, add chopped parsley and set aside.

Preheat the oven at 350°

In a large sauce pan, heat the milk over low heat. In another sauce pan, melt the butter and stir in the flour until it reaches an even consistency. Slowly add the warm milk, whisking continually into the flour-butter mix. Add salt, pepper and nutmeg. When the mixture cools, beat the eggs in a separate bowl and slowly whisk in.

Coat a baking dish with olive oil. Layer potatoes into the baking dish, then layer the zucchini. Cover with the meat mixture. Layer the eggplant over the meat. Top with bechamel sauce and bake for 45 minutes or until the top is golden brown.

Let cool for 10 minutes and serve.

EOS Greek Cuisine Phone: 203-569-6250

$$$

490 Summer Street

Authentic Greek cuisine in a modern atmosphere. Open 7 days a week for lunch and dinner. Outside seating, catering, delivery and private parties available. Reservations recommended.

CLICK HERE TO READ MORE.

SBC - Favorite Dish -SBC’s Signature Sirloin

SBC  is sharing their recipe--SBC’s Signature Sirloin.

Just one of their restaurant's favorite dish.  Check it out below.

SBC’s Signature Sirloin

8 oz Certified Angus Beef top sirloin steak

1 teaspoon finely diced shallots

1 teaspoon green peppercorns

2 oz red wine

2 oz prepared Espagnole sauce

.5 oz butter

2 oz prepared caramelized onion

Your favorite potatoes and vegetable

1 pint of SBC’s fresh brewed beer

Prepare Espagnole

Espagnole is one of the five mother sauces. It is basically beef stock flavored with vegetables and tomato, thicken with flour. You can use any basic Espangole recipe to prepare the Signature Sauce

Prepare Caramelized Onions

2 teaspoons  oil

Half white onion

-Slice the onion and gently sauté with oil medium heat until darkened, soft, and sweet

Signature Sauce & Sirloin

-Season the Top Sirloin on both sides with salt and pepper, grill to desired temperature

-Meanwhile, In a small pan on medium heat sauté the shallots and peppercorns with a small amount of oil

-In about a minute the shallots will begin to become translucent, add the red wine

-Reduce the wine by half and add the prepared Espagnole sauce

-As the sauce simmers season with salt and pepper to taste

-Gently swirl In the butter

Plating

-Place your favorite vegetable on the bottom, in the middle of the plate

-Place your favorite potatoes on top of the vegetables

-Neatly stack the grilled Top Sirloin on top of the potatoes

-Spoon Signature Sauce over the steak and around the plate

-Place caramelized onions on top

-Pour a pint of SBC’s freshly brewed beer and Enjoy!

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SBC Downtown Restaurant & Brewery Phone: 203-327-BEER(2337) Fax: 203-327-7576

$$

131 Summer Street

Fresh beer and exceptional food are created in an urban setting. Outdoor seating and private party room available. Free Wi-Fi service now available.

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Chinese Mirch - Favorite Dish - Chicken Lollipops

Below is the recipe of chicken lollipops.
(Other popular dishes are crispy okra, mirch 65, cripsy szechuan lamb and veg ball manchurian.)

Time: 2 hours, including 1 hour resting time

3 pounds chicken wing "drumettes" or whole wings, tips discarded
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon red Asian chili paste
1 egg yolk
2 tablespoons cornstarch
2 tablespoons flour
1 tablespoon canola cooking oil ½ cup water
1½ teaspoons salt
½ teaspoon white pepper
Peanut or canola oil for frying
Fresh cilantro sprigs for garnish.

1. Use a sharp knife to separate two joints if using whole wings. Cut tendons at narrower end of each "drumette" joint, hold that end with a kitchen towel, and scrape down meat as far as possible toward thicker end to make a plump lollipop shape. If using second joints, too, cut through cartilage at one end of each piece, separating the bones, scrape meat down the large bone to make a lollipop shape, and pull out and discard smaller bone.

2. In bowl large enough to hold all the wings, whisk together all other ingredients, except frying oil and cilantro. Add wings, mix gently to coat, and refrigerate 1 hour.

3. In large deep fryer or large deep kettle heat 2 inches of oil to 375 degrees. Working in batches to avoid crowding, fry wings until golden brown on both sides.

4. Transfer with a slotted spoon to paper towels. When oil returns to 375 degrees, add new batches until done. Arrange on a platter and garnish with cilantro. Serve immediately.

Yield: Makes 4 to 6 servings.

 

Chinese Mirch Phone: 203-969-7000 Fax: 203-969-7002

$$

35 Atlantic Street

Successfully marries wok style Chinese cooking with Indian flavors. Healthy fare free of artificial additives such as MSG. Specialty cocktails and eclectic wine.

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Columbus Park Trattoria - Favorite Dish - Ossobucco

Check out a favorite dish at Columbs Park Trattoria.  Try Ossobucco our restaurant or make it at home. 

Recipe for our famous Ossobucco:

Ossobucco

12 pieces of ossobucco

4 carrots (diced 1/4 inch)

8 ribs celery (diced 1/4 inch)

1 onion (diced 1/4 inch)

 salt, pepper, oregano, olive oil, 3 bay leaves

2 cups water

2 cups red wine

30 marinara sauce

chicken stock to cover

            Season veal shanks w/ salt, pepper, oregano, & olive oil and arrange on sheet pan, roast in oven for 45 minutes (until dark brown)

In a mixing bowl season all the diced vegetables with oil, salt, pepper, & oregano. Remove the meat from the oven and cover them with the seasoned vegetables & add the water. Roast again for 45 minutes(until vegetables turn golden).

Remove from oven and arrange the meat in a 4inch roasting pan, cover the meat with the vegetables. Pour in the juice it gives out, the red wine, marinara & cover the meat with stock until the meat is barely covered. Cover with foil paper and cook in the oven for 3 hours.

Columbus Park Trattoria Phone: 203-967-9191 Fax: 203-967-4724

$$$

205 Main Street

Original, Italian home-style cooking in a beautiful setting. Rated 2008 Zagat’s Top Italian Restaurants. Private dinning room and catering facility for corporate and family events. Seating up to 65 people. Completely private with separate kitchen , bar, & restroom. Elevator entrance also. Full service off-site catering too.

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