http://www.behindtheburner.com/blog/index Behind the Burner offers invitation-only access to the glamorous, exotic and sometimes chaotic culinary world. Showcasing secrets from the front and back of the house, Behind the Burner reveals the tips and tricks of the trade that master chefs, mixologists, restaurateurs and other culinary visionaries are using to turn up the heat in restaurants worldwide. en-us Thu, 05 Jan 2012 09:12:18 -0700 Thu, 05 Jan 2012 09:12:18 -0700 Copyright 2012, Behind the Burner http://www.behindtheburner.com/blog/entry/snack-of-the-day-red-carpet-corn-from-executive-pastry-chef-zac-young.html http://www.behindtheburner.com/blog/entry/snack-of-the-day-red-carpet-corn-from-executive-pastry-chef-zac-young.html/#comments Thu, 05 Jan 2012 09:12:18 -0700 When awards season starts up, the best thing to have on hand is a unique snack, guaranteed to win over your taste buds (and any party crashing friends). Instead of the usual beer-friendly cocktail weenies, reach for some crunchy, savory, yet sweet Red Carpet Corn created by Flex Mussels Executive Pastry Chef Zac Young. Already known for his tasty pop-up doughnut shop in Grand Central Station, Young has gone above & beyond to create a phenomenal recipe (for those of you into that whole "bacon... http://www.behindtheburner.com/blog/entry/dessert-of-the-day-flex-donuts.html http://www.behindtheburner.com/blog/entry/dessert-of-the-day-flex-donuts.html/#comments Mon, 24 Oct 2011 13:31:53 -0600 Donuts and mussels. You'd never think that a man who knows his seafood would be into pastry but bam, Chef Zac Young of Flex Mussels really understands his dough! Starting October 26th, Chef Young brings his doughnut prowess to Grand Central Station. Flex Donuts is popping up to ease the hearts of weary (and hungry) travelers until the new year, with amazing flavors such as Pumpkin Spice with Maple Glaze, Mulled Cider & Blueberry with Chocolate Frosting. Traditional doughnuts retail for about... http://www.behindtheburner.com/blog/entry/drink-of-the-day-the-elvis-presley.html http://www.behindtheburner.com/blog/entry/drink-of-the-day-the-elvis-presley.html/#comments Tue, 30 Aug 2011 13:49:54 -0600 Very few liquors impress me. I was amused by chipotle flavored vodka, rum soaked with cranberries and tequila that tasted faintly of dried, smoked wood but I was truly tickled pink by Bakon Vodka. Not your dad's sipping drink, this gem of a liquor smells, tastes, but does not look like the pork product itself. While a Bloody Mary would compliment this clear booze to a B, I vastly prefer the almost sweet, but death-defyingly delicious, Elvis Presley. No matter what the occasion, the King of Rock... http://www.behindtheburner.com/blog/entry/product-of-the-day-nibmor-chocolate.html http://www.behindtheburner.com/blog/entry/product-of-the-day-nibmor-chocolate.html/#comments Mon, 22 Aug 2011 06:52:50 -0600 On my long list of pet peeves, sitting comfortably between ’chewing with your mouth open“ and ’complaining about the weather“ is ’declaring yourself a chocolate lover and only liking Hershey‘s.“ (Note: there is a difference between someone who loves chocolate and a chocolate lover) Personally, I feel that if you‘re someone who simply loves chocolate, you‘re craving can be satisfied by a regular candy bar from the rack underneath the checkout... http://www.behindtheburner.com/blog/entry/product-of-the-day-wolfgang-puck-organic-iced-coffee.html http://www.behindtheburner.com/blog/entry/product-of-the-day-wolfgang-puck-organic-iced-coffee.html/#comments Thu, 11 Aug 2011 07:34:09 -0600 I often find myself short for time. Always running at least 20 minutes late, I tend to forget things like my water bottle, my cell phone and, of course, my coffee — if I even have the time to make it. Coffee is just one of those things that I can make at home but it’s never as good as when I buy it — especially when it’s iced. Making iced coffee is such a long process that usually results in an underwhelming product. So here’s my question: How do I save time by skipping the... http://www.behindtheburner.com/blog/entry/drink-of-the-day-grey-goose-frozen-cocktail-pops.html http://www.behindtheburner.com/blog/entry/drink-of-the-day-grey-goose-frozen-cocktail-pops.html/#comments Mon, 08 Aug 2011 14:53:24 -0600 It's not every day that you get to take happy hour on the road, and what better way to do it than with some killer frozen treats courtesy of Grey Goose? These sweet, sour and tart temptations will delight your taste buds with just one lick. At Behind the Burner, we tend to like our cocktails on a stick, not stirred. Here's our favorite: Grey Goose L'Orange Frozen Summer 4.5 oz Grey Goose L'Orange 1.5 ox Licor 43 24 oz orange juice (fresh squeezed would be delicious!) Combine chilled... http://www.behindtheburner.com/blog/entry/book-of-the-day-istir-it-upi.html http://www.behindtheburner.com/blog/entry/book-of-the-day-istir-it-upi.html/#comments Wed, 03 Aug 2011 13:22:30 -0600 As children, we’re told to dream. We’re told to imagine all the possibilities and reach for the stars. The typical question, “What do you want to be when you grow up?” is normally answered with, “Police officer,” “Firefighter,” or “A princess.” It isn’t every day that a child answers, “I want to be a chef.” In Stir it Up, Ramin Ganeshram tells the story of a little girl with a dream. This sweet book is filled with stories about Anjali Krishnan, a Queens-born,... http://www.behindtheburner.com/blog/entry/product-of-the-day-479176-popcorn.html http://www.behindtheburner.com/blog/entry/product-of-the-day-479176-popcorn.html/#comments Thu, 28 Jul 2011 12:59:18 -0600 There are some foods that will always be good no matter what. Everyone has their own cuisine, dish or ingredient that will never let them down. For me, my list is short. It happens to consist of only four foods that will always comfort me when I’m down, fill me up with I’m hungry and keep me occupied when I’m bored by getting stuck in my teeth (but that’s only one). This people-pleasing, popular snack is, you guessed it, popcorn. I’m sure that statement received a sarcastic... http://www.behindtheburner.com/blog/entry/product-of-the-day-gnosis-chocolate.html http://www.behindtheburner.com/blog/entry/product-of-the-day-gnosis-chocolate.html/#comments Wed, 20 Jul 2011 11:44:20 -0600 If you’re not a chocolate lover, I would suggest you stop reading this right now. Actually, keep reading because this might just change your mind. To me, chocolate is the one food group (yeah, I said it—food group) that, the second it touches the tongue, turns me into an addict. Once separated, the swirly, sugary, melty, crunchy, sweet, salty world of cocoa has me licking tables, napkins and even a hand or two for just one more crumb. But the problem is, sugar and I are just not friends.... http://www.behindtheburner.com/blog/entry/product-of-the-day-melitta-creme-brulee.html http://www.behindtheburner.com/blog/entry/product-of-the-day-melitta-creme-brulee.html/#comments Fri, 08 Jul 2011 16:23:11 -0600 You know that feeling of waking up, walking to your kitchen and having a great cup of coffee waiting for you? Neither do I (I make my own coffee, thank you very much). I just get tired of the same, boring coffee that is starting to lose its ability to make me shut my eyes and drift into sweet coffee bliss for a few morning moments. As someone who craves sweets but doesn’t often indulge, I usually make my morning cup of joe (first and last time referring to it as that, I swear) pretty sugary... http://www.behindtheburner.com/blog/entry/doughnuts-and-grilled-cheese-and-cookies-oh-my.html http://www.behindtheburner.com/blog/entry/doughnuts-and-grilled-cheese-and-cookies-oh-my.html/#comments Wed, 22 Jun 2011 16:01:31 -0600 Last summer, I discovered a TV show that changed my life. I’m not talking about “Grey’s Anatomy”, “Gossip Girl” or “The Hills”; I’m talking about “The Best Thing I Ever Ate.” This Food Network show takes you on a journey, exposing you to a few celebrity chefs’ favorite finds. Since I have abstained from eating bread and sugar (I’m no fun, I know) for a full year, I gave my full attention to this 30-minute program to get a taste of the euphoric state these chefs must... http://www.behindtheburner.com/blog/entry/drink-of-the-day-sippin-on-better-gin-and-juice.html http://www.behindtheburner.com/blog/entry/drink-of-the-day-sippin-on-better-gin-and-juice.html/#comments Fri, 10 Jun 2011 15:38:03 -0600 On many a night, the evening starts out with a quip to the bartender "I'd love a gin and tonic, extra lime". When responded with "what kind of gin" I'm always a bit baffled. There's the usual Hendricks or the less often queried Tanqueray, but I usually don't deviate. Now I have a reason to; Damrak Premium Distilled Amsterdam Original Gin is dry and delightful, two d's I don't mind having in my drink. Rather than tasting as if I just shaved a pine tree into my glass, Damrak has hints of citrus,... http://www.behindtheburner.com/blog/entry/sauce-of-the-day-the-secrets-in-the-spicy-sauce.html http://www.behindtheburner.com/blog/entry/sauce-of-the-day-the-secrets-in-the-spicy-sauce.html/#comments Fri, 10 Jun 2011 15:28:36 -0600 For years I have been afraid of spicy food. I was always the person who vetoed any type of Indian, Mexican, or Thai cuisine suggested by my unlucky dinner partners. The result? In addition to friends and family dreading restaurant decision-time, I missed out on hundreds of some of the best dishes out there. Of course this goes for every food I resisted and didn’t appreciate as a child (I didn’t eat feta in Greece. Biggest regret in life? I think so). However, over the past year I... http://www.behindtheburner.com/blog/entry/dish-of-the-day-tantalizing-truffle-gorgonzola-french-fries.html http://www.behindtheburner.com/blog/entry/dish-of-the-day-tantalizing-truffle-gorgonzola-french-fries.html/#comments Fri, 10 Jun 2011 11:16:52 -0600 I like to consider myself a healthy eater, but sometimes I just have to have those “drop-everything-and-stop-the-world” moments when I can’t resist a dish sitting on the table in front of me. I try not to let my “episodes” turn into a full-on binge, but sometimes I can’t help it. After spending a few years fighting the college-fifteen (let’s face it, it’s not just freshmen that gain weight; no one can resist troughs of food), I decided to limit myself to a few slips a month.... http://www.behindtheburner.com/blog/entry/producttool-of-the-day-a-new-itwisti-on-graters.html http://www.behindtheburner.com/blog/entry/producttool-of-the-day-a-new-itwisti-on-graters.html/#comments Wed, 08 Jun 2011 15:53:42 -0600 Picture this: you're casually strolling through a cookware store with sixteen more products than you planned on buying. With ladles and spatulas hanging on for their lives, you slowly creep to the register. But somewhere between cookbooks and knives you panic. You have no more storage space. Now, if you have ever found yourself in this situation, fear no more. It might not be the cutting board you were clutching, but Microplane has come out with a new compact, cone-shaped, dual-sided... http://www.behindtheburner.com/blog/entry/dish-of-the-day-lets-get-saucy-this-summer.html http://www.behindtheburner.com/blog/entry/dish-of-the-day-lets-get-saucy-this-summer.html/#comments Wed, 08 Jun 2011 12:36:19 -0600 For those who don't consider themselves picky eaters, most would agree that when it comes to pasta sauce, persnickety and protective tend to emerge as common personality traits. But what everyone can agree on is that pasta sauce is oh-so tasty--not just good, but great! Most think of pasta sauce as the finishing touch to their comforting bowl of linguini or a layer in a heavy plate of chicken parmesean, but we're here to tell you that pasta sauce and dense meals are no longer our friends.... http://www.behindtheburner.com/blog/entry/drink-of-the-day-russian-standard-vodka.html http://www.behindtheburner.com/blog/entry/drink-of-the-day-russian-standard-vodka.html/#comments Thu, 02 Jun 2011 15:25:12 -0600 As far as vodka goes, I don't claim to be any sort of expert. But I can, however, tell the difference between cringe-worthy shots from a frat party and smooth sips from the top shelf of a bar. As Russia's leading premium vodka, Russian Standard has a smooth, clean taste that is inviting to vodka connoisseurs but will not distance anyone new to the game. This traditional wheat-based vodka has a familiar flavor and scent, but its pleasant feel makes it differ from the standard vodka burn. If... http://www.behindtheburner.com/blog/entry/tasting-of-the-day-taste-of-the-upper-west-side.html http://www.behindtheburner.com/blog/entry/tasting-of-the-day-taste-of-the-upper-west-side.html/#comments Tue, 10 May 2011 11:54:11 -0600 The plethora of dinner locations in New York City is never ending. Each neighborhood is filled with unique restaurants, cafes, and even hole-in-the-walls that all offer something different, often intriguing and hopefully tasty. Although most places are all vying to seat the most clientele, there is a certain time when everyone comes together to appreciate the fresh ingredients and quality culinary skills that make New York such an apt locale for eating out. On May 20th and 21st some of the Upper... http://www.behindtheburner.com/blog/entry/drink-of-the-day-the-signature-i-spirit-martini-by-cesare-martini.html http://www.behindtheburner.com/blog/entry/drink-of-the-day-the-signature-i-spirit-martini-by-cesare-martini.html/#comments Tue, 10 May 2011 11:33:04 -0600 Vodka has always been synonymous with Russia. Not only does Russia produce some of the finest vodka in the world, but in our supermarket lines that are stocked with candy and gum, some Russian stores stock theirs with miniature bottles of vodka. Needless to say, the Russians love their vodka. But it's time for Russia to move on over for a new brand vodka called I Spirit, which is from...drum roll please...Italy. I Spirit uses traditional vodka-making techniques, with high quality grains and... http://www.behindtheburner.com/blog/entry/drink-of-the-day-ruby-partida.html http://www.behindtheburner.com/blog/entry/drink-of-the-day-ruby-partida.html/#comments Thu, 05 May 2011 14:49:06 -0600 Cheers to Cinco de Mayo! Here in the United States, Cinco de Mayo is a celebration of Mexican culture and heritage. It is also an excuse for many Americans to leave work early to enjoy some guacamole and margaritas. But what’s Cinco de Mayo without tequila? In New York City, Cinco de Mayo is one of the biggest drinking holidays of the year, so if you happen to go out tonight, you can be sure that you’ll be peer pressured into taking at least one shot of tequila. If you decide to stay...