1/4 stick butter
2 slices bread
2 slices 100 percent cheddar cheese (without phosphates or water)
Spread butter on both slices of bread and melt the remainder in a small skillet over medium-high heat. When butter starts to foam, lower to medium heat and place slices of cheddar between the bread and grill until lightly toasted, about two minutes per side.
Boil Hebrew National hot dogs for ten minutes to ensure they are fully cooked, then grill to desired doneness. Optional: top with cheddar cheese and chili.
Fish and Chips
4 cups flour
4 cups soda water
Pinch of salt
Pinch of cayenne
Combine all of the ingredients until there are no lumps and the batter coats a spoon. If the consistency is too thin, you may add a little more flour; if too thick, add a little more soda water.
4-ounce halibut, cut into three pieces
Bran rice oil (enough to submerge the fish)
Season the fish with salt and pepper and lightly dust it with Wondra flour. Dip in tempura batter and fry until golden brown. Let drain a moment on paper towels to soak up any excess oil.
1 medium Russet potato
Bran rice oil (enough to submerge the fries)
Pinch of salt
Peel and cut potato into fries, then soak or wash under running water to remove excess starch. Blanch in 350-degree oil for five minutes, spread the fries out on a tray, and allow to cool. Drop into 375-degree oil until golden crispy, about two minutes. Season with salt while the fries are still hot.
1/4 cup mayonnaise or aioli (mayonnaise with pounded garlic and lemon)
1 tablespoon chopped cornichons or pickles
1 tablespoon minced shallots
1 squeeze of lemon
1 teaspoon chopped parsley
Combine all of the ingredients.
Tuck the pieces of fish into one side of a basket and fill the other side with fries. Serve with a ramekin or small dish of tartar sauce and a lemon wedge.
Mori Teppan Grill
Mori Teppan Grill cooks food on a teppan grill in front of customers. Some kid favorites include the “volcano,” which chefs create with an onion and fire, as well as the “shrimp toss,” in which the chef aims a piece of shrimp into the mouth of a customer.
The restaurant offers some tips for choosing meat and seafood to grill at home:
Chicken: Fresh boneless, skinless white meat
Beef: Angus beef or U.S.D.A. Choice or higher
Shrimp: 21/25 white
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