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Have you ever had the Manhattan filet? I learned about this excellent cut from the Snake River Farms folks at Kingsford University back in 2011. It's essentially a NY Strip cut into two filets. I like this cut for the portion control and because it gets a little more crust on your filet.
Here's a Manhattan filet that we made this weekend, along with the classic sides of creamed spinach and a twice-baked potato.
Manhattan Filet with Creamed Spinach and Twice Baked Potato
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I've been enjoying smash burgers lately, and something occurred to me. I don't recall seeing smash burgers made from ground chicken. It sounded good, so I decided to give the idea a whirl on Saturday while our favorite college teams played basketball.
Buffalo chicken smash burgers are spicy and fun gameday food.
They were slightly crispy, spicy, and absolutely delicious; we both loved them. If tomatoes were in season, I would definitely add a slice but hothouse tomatoes in the Winter just make my taste buds sad. I almost added some bacon but thought it might overpower the flavor of the chicken. I'll make them this same way again, no doubt.
Tips for Working with Ground Chicken
Raw ground chicken isn't as easy to work with as its beef counterpart. Here are a few tips to make the process go more smoothly.
Ground chicken is extremely tender, almost mushy. Keep it quite cold until the last minute.
Wash your hands with cold water before handling the chicken.
Ground chicken tries to stick to anything that it touches, so I spray my burger press and deli sheets with spray oil (Pam, etc.).
Ground chicken is bland, so don't be shy with the seasonings.
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This is my quick and easy version of fajitas. It features thin pieces of shaved steak seasoned and cooked in a hot skillet or griddle. You get a lot of delicious, crispy edges this way with more of the Maillard reaction for flavor.
Fajitas with shaved steak, peppers, onions, and chipotle-lime crema.
Normally, I will either marinade or dry brine a whole flank or skirt steak, then grill it and slice it for fajitas. But for this version, I take a pound of shaved steak and cook it like I would for Philly steak and cheese. I season it with a Southwestern or fajita seasoning as it is cooking so no time is needed for marinating or dry-brining.
