Chef Keller, let me count the ways!

When it comes to my next Rock Star Chef, Hubert Keller, I do not even know where to begin!  Simply put I LOVE his food and flare! He is a culinary genius and if I had to choose one chef to take with me on a deserted island it would probably be him, well him AND Curtis Stone, but that is for other reasons:)

Chef Keller hails from one of the most beautiful places in the world, Alsace, France ,and it shines through all his dishes. I enjoy watching him as a judge on Top Chef Just Desserts and he was fantastic on Top Chef Masters.
I first had the pleasure of tasting his fantastic fare at a business dinner at Fleur de Lyss in Las Vegas. Every single person at the table of 12 devoured everything on their plates and I ended up going back the next night for an equally amazing dining experience.  
Imagine my delight when I found out he had just opened a BURGER BAR.  He had me at the "Burger" part:) Ever since that heavenly night when I savored my Kobe beef burger, no burger has even came close. Every Vegas trip HAS to include a stop at the Burger Bar.  I try a new creation every time and all of them are heaven!  Next time you are in Vegas you HAVE to give it a try.   
Before you make another burger at home you MUST watch THIS clip.  


Perfect French Fries
by Hubert Keller and Penelope Wisner
from Burger Bar: Build Your Own Ultimate Burger
(Wiley, 2009)
Serves 4 to 6
Perfection takes time. Three days, in fact. The long soaking leaches starch from the potatoes so they turn golden and crispy on the outside and white and fluffy on the inside.
Build your own: Depending on how you choose to cut your potatoes, you can make fat or skinny fries, wedges or shoestrings. Skins on or off, your choice. I like to serve fries in small earthenware flowerpots. You could also fashion a cone of parchment paper and fit it inside a narrow glass as a holder, then fill the cone with fries.—Hubert Keller and Penelope Wisner

 Ingredients
4 large (about 2 pounds) potatoes, preferably russets, peeled, if desired
6 to 8 cups vegetable or sunflower oil for deep frying
Coarse sea salt

Want it? Click it.

Directions
1. Place the potatoes in a pan of cold water to cover, then let them soak overnight, refrigerated. The next day, drain and cut them. For skinny fries, cut the potatoes lengthwise into 1/4-inch-thick slices. Cut these lengthwise into 1/4-inch-thick strips. For fat fries, simply increase the width of your slices. For wedges, cut the potatoes lengthwise in half, then cut the halves into wedges. To make evenly sized wedges, if the potatoes are very fat, you may need to cut a lengthwise slice out of the middle of the potato and either discard it or cut it into fat fries. For shoestrings, use the julienne blade of a mandoline and cut the potatoes into very fine strips. However they are cut, place the potatoes in a bowl, cover with cold water, and again let them soak overnight, refrigerated.
2. When ready to fry, drain the potatoes well and pat dry with paper towels or a kitchen towel. Cover a baking sheet with several layers of paper towels. Put 2 cups of oil per potato in a deep, heavy pot or deep fryer. The oil should fill the pot at least one-third full. Heat it to 250?F. Working in batches, fry the potatoes until they are cooked through but remain almost white, about 5 minutes. Drain on the prepared baking sheet. The fries may be prepared up to this point several hours in advance. Cover and refrigerate until needed.
3. Just before serving, heat the oil to 360?F. Again working in batches, fry the potatoes until they are golden and crisp. The timing will depend on the size you have cut your potatoes, but allow about 3 minutes for skinny fries. When done, drain them briefly on paper towels and sprinkle liberally with salt. Scoop them into a bowl and serve immediately.

Buffalo Burger

I made mine without the cheese and apples but added some pesto, mustard and onion as garnish. It does not look as pretty as the creations in the book but the taste is awesome.  A few more tries with these recipes and my BBQ's next summer will be off the hook! Buffalo is suprisingly a great lean meat. The fries, as their name suggests, are perfection!

This is a simple and great-tasting cheeseburger. The meat has a deep, rich flavor and is becoming more popular as people come to understand that buffalo is healthful as well as delicious. The red wine-cooked onions add complexity and moistness to the buffalo.
Build your own: You could omit the onion (in that case, be extra careful not to overcook the burger), use them for a topping, or knead them into a beef or lamb burger. If pressed for time, use raw apple for its sweet-tart crunch or leave it out. Tapenade (page 128 of the book) would make a great addition to this burger, adding rich, pungent flavor and moisture.

• 2 tablespoons unsalted butter
• 1/2 medium (about 2-1/2 ounces) red onion, finely chopped
• 1/2 cup dry red wine
• 1 teaspoon finely chopped fresh thyme
• 2 pounds coarsely ground buffalo, chilled
• Freshly ground black pepper
• 2 tablespoons olive oil
• Sea salt
• 1 large, unpeeled tart apple, cored and cut into 1/4-inch-thick rounds
• About 2 tablespoons brown sugar for sprinkling
• 4 focaccia buns
• 4 slices (about 6 ounces) Gruyere cheese
• 2 large handfuls watercress and/or sprouts
• 1 large, ripe tomato, thinly sliced (optional)

In a medium sauté pan, melt 1 tablespoon of the butter over medium heat. Add the onion and stir and cook until translucent, about 5 minutes. Add the wine and thyme, bring to a boil, and cook until the pan is nearly dry, about 10 minutes. Let the onion cool to at least room temperature. The onion can be cooked a day ahead, covered, and refrigerated.
Using your hands, gently knead the meat in a large bowl together with the onion and 1-1/2 teaspoons pepper. Handling lightly to keep the texture light and juicy, divide the meat into 4 evenly sized patties about 1 inch thick. The burgers can be shaped and refrigerated, covered, for several hours or overnight.
When ready to cook, heat the olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.
Cook the burgers in the skillet, turning once or twice, for 7 to 10 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450 degrees F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.
While the burgers cook, melt the remaining 1 tablespoon butter and brush the apple slices on both sides. Place them in a saute pan over medium heat or on the perimeter of the grill to cook slowly. You want them to get tender but not fall apart. After about 1 minute, turn the slices and sprinkle them lightly with brown sugar. Cook for another minute, turn, and sprinkle with sugar again. Turn, cook for another minute, and then immediately remove the slices to a plate. Cut the slices in half.
When the burgers are about half cooked, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted. Or toast them on the outer perimeter of the grill rack.
For the last minute or two of cooking, drape a slice of cheese over each burger to melt. Then remove them to a warm platter, sprinkle with pepper, keep warm, and let rest for several minutes before serving.
To build the burgers, fan apple slices on the bun bottoms, and top with watercress, tomato slices, if using, burgers, and then the bun tops. Serve immediately.