Wimpies AKA Sloppy Joes with the movie Billy Madison

A classic meal from our childhood done without the help of anything where the instructions simply read, "Add to browned ground beef". This is my mom's famous wimpie recipe, with a few changes of my own to bring a little heat, that all of our friends and family go nuts over. Perfect for a busy weeknight or a Summer get together, they can be made ahead and heated just before you need them. Of course they're a great last minute dinner idea when you just want to relax with your feet up watching a movie. The amounts listed will be enough for about 8-10 sandwiches.

2 pounds of ground Chuck
1 small Green Bell Pepper
1 small Red Bell Pepper
3 cloves of Garlic
1 medium sized Red Onion
A 16oz can of Tomato Sauce
1/3 cup of Chilli Sauce
1 teaspoon of Asian Chilli paste
1/2 cup of Ketchup
2 tablespoons of Brown Sugar
Kosher Salt and Black Pepper
4 dashes of worcestershire sauce
Buns

Wash your bell peppers and finely dice them along with the red onion.

Melt about 2 tablespoons of butter and a drizzle of olive oil in a large skillet over medium heat. Season your ground beef with salt and pepper and brown the burger in your skillet. Break the burger up as it browns and cook until burger is browned. Drain off any excess grease and moisture that has accumulated in your skillet. The best way I've found to do this is by using a turkey baster. Don't worry about getting it all, leaving some won't hurt/

Now add the onions and peppers and stir in with the beef. Use your microplane to grate the cloves of garlic into a paste and stir that into the beef and peppers. Next, add the can of tomato sauce along with the chili sauce, chili paste, ketchup, brown sugar, and worcestershire sauce. Mix well to combine and bring everything to a simmer.

Simmer the Wimpies for at least 30 minutes stirring often to ensure they aren't sticking. The longer you let them simmer the better if you ask me so if you're not in a huge rush, give them a bit more time to cook.

Once you're ready to eat, grab a fresh bun and add a generous amount of wimpie filling. Serve with you're favorite side an a lot of napkins, they don't call them sloppy Joes for nothing folks.

Billy Madison was Adam Sandler's 1995 comedy that has remained one of his fan favorites for nearly 20 years. Sandler's style of comedy doesn't suite all, and I myself am very hit and miss with his movies but I've been a fan of Billy Madison for years.

Billy is a 27 year old rich boy with no life, no job, and no education. He spends his days drunk by a swimming pool, chasing penguins that don't exist, and waiting for his dirty magazines to arrive in the mail. One night at dinner, his father who is a successful business man and the owner of Maison Hotels informs Billy that he won't inherit the company when he retires. Instead the company would be handed to the back stabbing weasel Eric (Bradley Whitford).

Billy is upset with his fathers choice and when he asks why, Billy is informed by his father that he could never leave the company to someone who couldn't even get through grade school. Billy finds out that his father paid his teachers to give Billy good grades all his life just so he could graduate. Billy comes up with the idea that if he could go back to school and graduate on his own, that his father should give him the company instead of Eric. His father agrees and so begins the unrealistic but hilarious adventures of 27 year old Billy Madison going back to school.

Between spelling Bees, eating sloppy joes from the creepy lunch lady, and having a relationship with his 3rd grade teacher Miss Vaughn (Bridgette Wilson-Sampras) - this is an off beat comedy for sure. It's one that only Sandler could pull off. There is no real moral to this story at all, but it's a film that was made just to make you laugh and that it does. Here is the trailer to Billy Madison.

Backyard Cheese Burgers and "Batman Begins"

I'm pretty sure I have a slight addiction to cheeseburgers. If a freshly grilled cheese burger isn't my favorite thing to eat it's, certainly in my top three. Though you can make a great burger indoors with a cast iron skillet, nothing beats the flavor you get from grilling. Through your favorite cheese on top, melt it to perfection, on a fresh bun with an toppings you desire and this is one quick lunch or dinner few will pass up. This weeks movie recommendation isn't quite as literal as some of my other pairings, but it still seems to fit for me. In fact, just the other night when I sat down to enjoy my burger I put the DVD of "Batman Begins" in to enjoy. It's the start to Christopher Nolan's Dark Knight Trilogy and whether you might believe it at first or not, they are three of the best films made in recent years. Lets get the burgers going before we start talking abou the film.


For 3 Cheese Burgers 
1¼ lb of Angus ground Beef 80/20
Kosher Salt and Black Pepper 
2 tablesoons of softend butter
¼ lb of sliced cheese (Always Cooper Sharp Cheese for me)
Burger Buns

Burgers are pretty simple to make, with that said there are a few easy mistakes that I think a lot of people make. Selecting good ground meat is essentially the first key to making a perfect cheese burger. Angus beef is always the best quality and you want to look for one with about an 80 to 20 ratio of lean meat and fat. Now you might have realized I don't add a bunch of spices to my burger and you'll never catch me with those generic grill spice mixtures either. Keeping the seasoning simple to just salt and pepper is another tip to making a great burger. Once you take the wrapping off your burger, season it with some salt and pepper.
 
Now the next tip to making a great burger is when you form the patties themselves. You want to be gentle in this process. Don't roll up the ground beef into a ball using your hands and then flatten them out into their shape. When you compact the burge down tightly like that, you're forming a very tough burger. Gently pull a part a handful of the ground meat and pat in gently with your hands to form your burgers. Once you've formed your burgers, season again with a bit of salt and freshly cracked black pepper. Now a little trick I think helps keep the burgers juicy is spreading a little bit of very soft butter on the outside. Place the burgers back in the fridge for until you are ready to grill.

Heat your grill to a high temperature and allow the grates to get nice and hot. Place the burgers on top of the grill giving them a few inches in between each other. Place the cover on your grill and allow the burgers to cook on one side for about 6 to 8 minutes until you can see the meat browning around the bottom edges. Turn your burgers carefully and allow them to cook for another 6 to 8 minutes. One final tip here, never take your spatula and press down on your burger while it's on the grill. You may think you're helping it cook quicker but all you are doing is pressing all those flavorful juices right out of the burgers. Top your burgers with the cheese and cover the grill until the cheese has melted.

 Throw your burgers on your bun with your favorite toppings. I like a little freshly sliced red onion, a crispy dill pickle, and some ketchup and mustard. The burger should have a nice crispy outer crust and be moist and juicy on the inside. This to me folks is heaven on a bun! Now the Cheeseburger has a love affair with French Fries or Onion rings so click the links for my recipe for each. But sometimes I like to keep it simple with some good old potato chips. Now that dinner is at hand, time to dive into our movie of the week.

In 2005 Christopher Nolan took over the directing duties for the Batman movie franchise. While the first two movies directed by Tim Burton and starring Michael Keaton as Batman were widely popular hits with fans and critics, the franchise hit rock bottom with is horrid and comical sequels with "Batman Forever" and "Batman and Robin". It seem as though Batman would never again see the respected light of the silver screen. Christopher Nolan's "Batman Begins" changed all of that and not only did he set the bar for all movies based on comic book heroes, he made three of the most popular films of the past decade.

"Batman Begins" starts off with the story of how Bruce Wayne comes to be the mask hero of Gotham City. Christian Bale stars as Bruce Wayne/Batman, the young man who saw his parents murder with his own eyes when he was just a boy. Broken and lost, Wayne has buried himself far away from any signs of his former life and lives his life in hiding. Until a man named Ducard (Liam Neeson) discovers Wayne and promises him the means to seek the justice needed to get his revenge. Bruce soon finds himself back to the city her left years ago only find that Gotham has been completely corrupted by criminals and the rich thugs of the mobs.

With aide from his loyal butler Alfred (Michael Caine) and the head of the research and development department of the Wayne company Lucious Fox (Morgan Freeman), Bruce begins his double life as the masked vigilante known as Batman. While the entire city sees him as just another criminal, one cop named Jim Gordon (Gary Oldman) trusts that Batman may actually be trying to help. Together they will have to stop an unknown force that threatens to tear Gotham and it's people apart before there very eyes. Katie Holmes, Ken Watanabe, Tom Wilkinson, and Cillian Murphy co-star in the first installment of the Dark Knight Trilogy. Click here for the trailer of "Batman Begins"

Shredded Beef Tacos and "Three Amigos"

Cinco De Mayo is only a few days away and that always puts me in the mood for some Mexican inspired foods. When it comes to Mexican food the first thing that comes to my mind are tacos! It was one of my favorite dinners as a child and I still love them to this day. Over the past few years, I've learned to make my tacos a little differently than I've had them prepared most of my life. Instead of using ground burger as our meat base, I use beef shoulder and braise it until it's tender enough to shred with a fork. Mixed together with stewed tomatoes, onions, spices, and chipotle peppers these tacos are sure to take taco night to a new level. As far the film for this week, I had to go with a film starring three of the funniest actors I know,"Three Amigos!" It's a film that never fails to make me laugh and it always makes me crave some Mexican cuisine. It will go perfectly with a nice plate of tacos and a cold margarita.

Serves 6 to 8

2lb Chuck roast
Vegetable Oil
Kosher Salt
Black pepper
1 large Red or Spanish onion (Sliced)
1 bell pepper (Sliced)
2 cloves of garlic (Minced or grated)
1 teaspoon of Ancho Chili powder
15oz can of diced tomatoes
12oz can of diced tomatoes with green chillies
2-3 canned chipotle peppers
16 flour tortillas
Desired toppings like Shredded Cheddar, onions, salsa, avocado, etc.

In a dutch oven or a large pot, about 2 tablespoons of vegetable oil to the bottom of the pot. Bring the oil to temperature over high heat. Season your chuck roast really well with kosher salt and freshly cracked pepper. Once the oil is hot, sear the chuck roast on all sides until it's browned and develops that beautiful crust.

Once the meat is seared, set the roast aside on a platter and lower the heat. Add the sliced onions and bell pepper. Saute them together in the oil for about 10 minutes, stirring them occasionally. Once the peppers and onions have cooked together, add the two cloves of garlic and stir in with the other vegetables.


 Place the chuck roast back into the pot over top the peppers and onions. Be sure to pour any juices from the platter that your roast was resting on back into the pot as well. Next add the canned of diced tomatoes, the Ancho chili powder, and the can of diced tomatoes with green chillies.


Next add two chipotle peppers from a can into the tomatoes and vegetables. Chipotle peppers tend to be spicy so I start with two and you can always add more later on if you want the tacos to be spicier. The rest of the can of peppers can be placed in a freezer bag and popped in your freezer for next time. Add about ½ cup of water to the pot and mix everything together very well. Now just let the meat simmer on a low temperature for about 2½ hours giving a stir every once in a while.
 

After the cooking time is up, the roast will have become very tender and flavorful. Use a pair of tongs and a large fork to shred the beef. Once the meat has been shredded and mixed together with the sauce, season to taste. Now the only thing left to do is assemble our tacos and eat!

You can use hard taco shells or flour tortillas, which ever you prefer. Follow the instructions on the back on how to prepare them. Get any toppings you'd like to have for your tacos. I usually do any prep work that's needed for my toppings while the meat is still braising so I can eat as soon as the meat has been shredded. Classic taco toppings for me are shredded lettuce, shredded cheddar cheeses, onions, avocado, and either some salsa or some freshly diced tomato. Scoop some of the beef out onto your tortilla and add any kind of topping you'd like. Fold the taco up so that it stays together and slice the taco in half. I usually plan on serving two to three tacos per person but they are quite a bit more filling than ones made with ground beef. Serve the tacos with a nice cold beer or a margarita and this is one flavorful Mexican inspired meal. Now it's time for this weeks movie that helped inspire this dish, the classic comedy "Three Amigos!"

Steven Martin, Martin Short, and Chevy Chase - need I say more? The three comedians play silent film cowboys who fight Mexican outlaws and bandits on the silver screen. When a woman is trying to find help for her village of Santa Poco that is being terrorized by an ruthless outlaw named El Guapo, she stumbles across a screening of a Three Amigo's film. Mistaking the movie for real life, she write the Three Amigos and asks them to save her village from El Guapo.

Lucky Day (Steve Martin), Dusty Bottoms (Chevy Chase), and Ned Nederlander (Martin Short) receive the letter for help just after learning that the studio has fired them and the Three Amigos are no more. Just as the woman made the mistake to think that the film of the three men was real life, the Amigos believe the letter to be from a fan and are just going to put on a live show.

No longer on the set of a movie, their enemies don't follow the scripts to set up their witty lines and and even worse - they shoot with real bullets! The Amigos certainly aren't prepared to battle real life outlaws and face the harshness of the desert. They'll have to harness the spirits of the fictional heroes they portrayed if they wish to make it out of Mexico alive. A humorous tale from start to finish, here is a link to the trailer for "Three Amigos!"

Grilled Steak Sandwich and "The Hurt Locker"

I have to say I love a well made and fresh sandwich. They usually consist of simple and fresh flavors and when you add a good quality bread to the mix, things just keep getting better. One night when I was in the mood for a nice grilled steak but wasn't in the mood to make any side dishes to go along with it, I came up with this recipe for my grilled steak sandwich. Slices of juicy grilled steak, fresh toppings, and a crispy French baguette made this one an instant winner in my book. This recipe might not be directly inspired by any film in particular, but to me any sandwich is good movie food. Taking a quick glimpse at my movie library, for some reason I thought the movie "The Hurt Locker" paired well with this sandwich. Total prep and cook time for this sandwich is around 20 minutes and this recipe will yield two sandwiches.


1 French Baguette (Par baked kind if you can find them)
1 New York Strip steak (About 1 pound)
1 Shallot (Sliced)
1 Tomato (Sliced)
2 teaspoons of Mayo
1 teaspoon of Dijon Mustard
A drizzle of Balsamic Vinegar
6 sliced of Cheddar Cheese
Fresh Greens like Arugula, Lettuce, or Spinach

Season the steak well with lots of freshly cracked black pepper and kosher salt. Salt and pepper is typically the only seasoning I use on my beef as they bring out the flavor in the steak. Now the best way to cook at steak is over an open flame on a grill. Mother nature had other plans for me on this particular evening so I was forced to my back up plan - my electric grill.

Grill the steak for about 4-5 minutes on each side. Rotate the steak slightly to change the directions that the grates run along the steak to create the crisscross grill marks. Once the steak is cooked, remove from the grill and allow it to rest for about 10 minutes at room temperature. If we were to slice the steak now, all of our juices inside the steak would run out onto our cutting board.

While the steak is resting, we'll prep the other items needed for our sandwich. If you're using a partially baked baguette, now is when you'll want to finish baking that to the instructions given to you on the package. A fully baked one will work fine too, but par baked breads are widely available now and I love a their freshly baked taste.

Mix together the Dijon mustard, mayonnaise, and the balsamic vinegar together to make the spread for our sandwiches. Cut the baguette in half horizontally. Place the slices of cheddar on the bottom piece and spread the sauce on the top. Slice the steak into thin slices. I like to give mine a quick dash of salt and pepper here and then place the warm steak over top the cheddar to help the cheese melt. Top the steak with the fresh greens, the sliced shallots, and the sliced tomato and cap off the sandwich with the other half of baguette. Slice the sandwich in half and serve warm.

"The Hurt Locker" was somewhat of a surprise winner for Best Picture at the 2009 Academy Awards. Most were expecting the big budget CGI filled film "Avatar" to take home the price and for that I feel this film didn't get the respect it deserved from the common audience. In my eyes, this film deserved every honor it was given.

Jeremy Renner stars as Staff Sergeant William James, the leader of a group of soldiers who hold the dangerous job of disarming bombs in the center of urban combat in Iraq. James acts recklessly as if he doesn't believe that death will catch up with him or that he doesn't fear it when the time comes. After disarming over 800 bombs, James feels in order to disarm a bomb -you must think like a bomb maker. His two subordinates Sandorn (Anthony Mackie) and Eldrige (Brian Geraghty) don't share this philopshy which causes a great deal of tension between the three men.

Chaos soon engulfs the team and they will have to come to an understanding of each other in order to continue with success at these most deadly and tense situations. The true character of James and his fellow comrades is exposed and put to the test as they learn just how dangerous and hostile the situation they've found themselves in truly is.

 "The Hurt Locker" is a powerful, intense, heartfelt, riveting, and action packed film that will stand as a classic film. Kathryn Bigelow was honored with Best Director award at the 2009 Oscars and it was well deserved. She filmed a movie that literally will have you on the edge of your seat from start to finish. Jeremy Renner is fantastic in his Oscar nominated performance and will go through as his break out role. This is not a film to be overlooked and I highly recommend it, Click here to watch the trailer for "The Hurt Locker."

Sunday style Rump Roast and "Doubt"

It seems like almost every Sunday when I was a kid, we either had a roasted chicken or a beef roast for Sunday dinner. It was a meal you waited for all week long and to me, a beef roast still tops the list of my favorite meals to enjoy before we start the week. Not only is this hearty and delicious comfort food, it's relatively easy to make as well. Season, sear, and roast. I've come across a lot of different ways to make a roast like this over the years but none seem to top my family's classic method. For a little change up, I make beef stock and red wine reduction with caramelized onions to top off my roast rather than gravy. In a few short hours you'll be platting a delicious beef roast with your favorite sides and of course I have a fantastic movie to go with it.

Rump Beef roast (2 to 3 pounds)
1 large onion (sliced into one inch slices)
1 tablespoon of butter
3 tablespoons of olive oil
½ cup of low sodium beef stock
½ cup of dry red wine

Preheat oven to 375 degrees.

Let the roast stand at room temperature for about 30 minutes. Pat the roast dry with paper towels and season the roast heavily with kosher salt and freshly cracked black pepper. For a variation of this recipe you can add some dried thyme and rosemary to the salt and pepper for additional flavor. About a quarter of a teaspoon of each if you desire to add this to your seasoning.

In a cast iron skillet, melt the tablespoon \of butter with 2 tablespoons olive oil over medium heat. Sauté your onion in the butter and oil for about 10 minutes until slightly browned and tender. Remove the onions for now and turn the the heat up to high. Add the remaining tablespoon of olive oil. Once the skillet is very hot, sear the rump roast on for about 1 minute or 2 on each side until the roast has a brown and crispy crust on the outside.

Take the roast out of the skillet. Add the onions back to the cast iron skillet and pour in the red wine and the beef stock to deglaze our pan. Cook the onions in the wine and beef stock for about 5 minutes, allowing some of the alcohol to burn off. Place the roast back into the skillet and place in the preheat oven and roast for about 30 to 35 minutes per pound. Check the roast every 20 minutes or so, spooning some of the juices over the top of the roast. If your sauce is reducing too much while roasting, add a little more beef stock to the pan.

Everyone has their preference to how they like their beef cooked. For rare it's usually about 25 to 30 minutes per pound where well done is about 35 to 40. For a perfect medium rare roast with a nice and juicy pink center, cook for 35 minutes per pound or until a meat thermometer is reading around 145 -150 degrees. The USDA recommends 160 for a medium cook roast but the roast will continue to cook once we take it from the oven.

Remove the roast from the oven and allow it to stand at room temperature for about 10 minutes. Allowing the roast to rest will help the juices get back into the roast instead of running out onto our cutting board. Once the roast has rested, carve the roast into thin slices and serve. Spoon the reduced onions and the red wine sauce over the sliced roast. I like to serve mine with mashed potatoes and roasted carrots. For this weeks movie, I choose the 2008 critically acclaimed drama "Doubt."

"Doubt" is a film with truly an all-star cast full of powerhouse actors who are all at the top of their game. Meryl Streep plays Sister Aloysius Beauvier, principal of St. Nicholas catholic school. Sister Aloysius is a fierce and stern woman who believes in the fear of God and runs the school with an iron hand and a watchful eye. The winds are changing in her school and the arrival of Father Flynn (Phillip Seymour Hoffman) brings a great deal of concern to her. More specifically, the attention he gives to a young student named Donald Miller.

When young and innocent Sister James (Amy Adams) comes to Aloysius with her own suspicions that Father Flynn may be acting inappropriately with the young boy, Sister Aloysius is know convinced that what she fears is true. Remorseful and guilt stricken over expressing her concerns, Sister James tries to find a reasonable explanation while Aloysius is set out to have Father Flynn removed from the school and priesthood altogether. Viola Davis also costars as Donald Miller's mother and gives a heartfelt and emotional performance in what little time she spends on the screen.

Streep, Adams, Hoffman, and Davis were all honored with Oscar nominations for their roles in "Doubt." It's truly a movie that you watch to to witness four of the best acting performances you'll see in any movie from anytime in the history of film making. The climatic argument between Father Flynn (Hoffman) and Sister Aloysius (Streep) is nothing short than perfect and one I get lost in every time I watch it. "Doubt" deals with a troubling subject but never crosses the line to make the audience feel uncomfortable. The fine performances by these actors will keep you in doubt...did he or didn't he? Here is a link to the trailer for "Doubt."

Beef Bourguignon and "Julie & Julia"

One of the most flavorful and satisfying dishes ever concocted inside of a kitchen has to be the famous French dish, beef bourguignon. Beef and vegetables slow cooked in red wine and beef broth, it's a dish you honestly can't resist. The beef becomes fork tender and the sauce has such a deep flavor and rich flavor, your entire house is going to smell like a French Bistro with this beef bourguignon simmering away on your stove. It was Julia Child who first brought this incredible dish to the attention of American cooks with her cookbook, Mastering the Art of French Cooking. Decades after, the dish was in the spot light again when the movie "Julie&Julia" hit theaters. Truth be told, not only did this movie inspire me to make "Boeuf bourguignon" but it ultimately inspired me to start this blog. I'll get more into the movie in a little bit, first here's what you'll need to make beef bourguignon for yourself and the step by step instructions on how to make it!


5 strips of tick cut bacon
Kosher salt
Freshly ground black pepper
2 pound chuck roast cut into pieces
1 medium sized onion (Sliced)
6 carrots (peeled and sliced diagonally)
3 tablespoons of flour
1 bag of frozen pearl onions (14oz bag) 
½ pound of whole button mushrooms
2 tablespoons of butter
3 tablespoons of tomato paste
2 cloves of garlic (minced)
2 cups of low sodium beef stock
1 bottle of Cabernet Sauvignon or Pino Noir (750ml bottle)
2 sprigs of fresh rosemary
1 sprig of fresh thyme
2 dried bay leaves
1 tablespoon of sugar
Flat leaf parsley 

I dedicated one of my very first posts to the French cooking term "Mise en Place" and I can't stress enough how important it is to practice when making this dish. In case some of you are new or don't remember, mise en place simply means to get all of your ingredients prepared and at your work station before you begin cooking. So lets first chop our onion, our carrots, and clean our mushrooms. The best way to clean a mushroom is brushing it with a damp cloth rather than running them under water. Once all of the vegetables are prepped, set aside.
 
Cut the chuck roast into about one inch cubes. There is no need to be exact on the size but we do want to ensure we are making our beef cubes very similar in size. Why? They'll cook evenly and it's actually more eye appealing when we plate our dish and serve. Now the next two steps are extremely important so be sure not to skimp out on either. For meat to sear properly, we don't want any moisture on it. The dryer the meat when it hits the hot oil, the better the sear will be. When we sear the meat, it locks in the flavorful juices of the meat and also gives us that beautiful brown color on the outside. It's a tedious task, but dry each beef cube thoroughly with a paper towel and then season heavily with kosher salt and black pepper. When it looks like you have too much seasoning on the beef cubes, you've done your job. Use the picture on the right as an example for when you're doing this yourself. Set the dried and seasoned beef cubes on a baking sheet or a large plate that has been lined with a few paper towels to get any moisture from the meat we may have missed.

Drizzle about a tablespoon of olive oil in a large pot or a dutch oven over medium heat. Slice the strips of bacon in pieces and cook the bacon in the hot oil. Fried bacon will be the first on many delicious smells to come from your kitchen over the next few hours. Fry the bacon until it's browned and crisp and then using a slotted spoon, remove the bacon and set aside for the grease to drain off. We will now be searing our dried and well seasoned beef cubes in the bacon fat that's been left in our pot.

Ready for yet another simple but very important step in making beef bourguignon? We want to sear our beef cubes in small batches, they like their personal space so lets give it to them. If we crowd beef cubes and add too many at once, we'll lower the temperature in our pan and they won't have the right heat to sear properly. Don't move the beef cubes around too much while they're in there either. Give them about a minute or so on each side, just until you see the outside of the meat starting to caramelize. We're certainly not looking to cook the meat all the way through here. Once all sides have been seared, transfer them to a nearby plate and add the next batch in. Continue this step until all the beef has been seared.

Once all the meat has been seared, add the sliced onion, 2 tablespoons of butter, and the chopped carrots to the hot oil. Stir everything together making sure the flavorful bits left from the bacon and beef get all over the vegetables. Stir and cook the onions and carrots just until the onions become slightly tender, about 5 to 7 minutes. Once the onions are tender, return all the seared meat and any of the juices that have collected from them resting back into the pot.

Next, take the 3 tablespoons of flour and sprinkle over top the beef and vegetables. Stir the contents of the pot so that the flour coats everything. Next, add the entire bottle of red wine (it won't miss a little sip or two) and add the 2 cups of beef broth. Add the tomato paste and stir together.

Add the fresh thyme and the fresh rosemary. Use kitchen twine to tie the herbs together so that it's easier to pull the stems out before we are ready serve. If you don't have kitchen twine no big deal, use the string from a tea bag (without the tea bag obviously) to tie the herbs together. Throw in the bay leaves, the bag of pearl onions, and bring the liquid to a boil. Cook the stew uncovered for about 10 minutes. Lower the heat to a simmer and cover the pot and allow the beef to cook for about 2 hours giving it a stir about every 15 minutes or so. The acidity in the red wine and the long and slow cooking time will help break down the beef making it tender and delicious - this cooking style is called braising.

After the Beef Bourguignon has cooked, add the minced garlic, the sugar, and the mushrooms to the pot. Raise the heat slightly and allow the stew to simmer uncovered for another 10 minutes. Remove the bay leaves and the bundle of rosemary and thyme from the sauce. Season the sauce to taste.

Serve the beef bourguignon next to a helping of your favorite recipe for mashed potatoes or over top buttered egg noodles with a side of crispy french bread. Garnish your plate with some freshly chopped parsley and some of the crispy bacon pieces and serve hot. Bon appetit!!!

The 2009 film "Julie & Julia" is a bio-pic about the separate lives of Julia Child and Julie Powell. Meryl Streep completely transforms herself into the world famous Julia Child as the movie gives us a glimpse of how Julia first became the expert she was on everything about French Cooking. Recently relocated to Paris France for her husband Paul's (Stanley Tucci) job, Julia instantly falls in love with city but finds herself a victim of boredom during the day. Though she struggles to find a hobby that gives her the satisfaction she longs for, Julia soon sees her true love is in the kitchen. Julia enrolls at the famous Le Cordon Bleu cooking school in Paris and begins her long journey to becoming the chef we all know and adore.

Amy Adams plays the second leading role to the film, Julie Powell. on the cusp of turning 30, Julie had dreams and aspirations to become a writer but instead she finds herself working in cubicle answering phone calls all day. One night while enjoying a home cooked meal with her husband Eric (Chris Messina) she decides she's going to start a blog. The Julie/Julia project begins as Julie gives herself exactly one year to cook all of the 524 recipes in Julia's cookbook Mastering the Art of French Cooking - including Boeuf bourguignon. 

Both Julie and Julia have their shares of struggles in their inspiring and incredible journeys but cooking, love, and the power of butter help get them through. The late Nora Ephron delivers us yet another heartwarming film. Using both Julie Powell's and Julia Child's own memoirs, she wrote a charming script and directed a film that anyone can enjoy. Here is the trailer for a sneak peak.

Sliders and Fresh cut Fries and "The Prestige"

I have to admit, I have a major weakness for a good cheeseburger. Nothing beats a juicy burger with melted cheese hot off the grill or the pan. Add a side of salty french fries, a crispy dill pickle, and I'm in foodie heaven my friends.

In case you don't know, sliders are just mini burgers. They're a great for party's or as a weeknight meal. The small burgers easily accommodate someone with a large or small appetite and kids especially seem to love these mini burgers. The trick to any good burger is not going too extreme with the seasoning and not compacting the meat so much that they look more like a hockey puck than a burger patty.

I typically plan on serving 3 sliders per person. 1 pound of ground beef will make 6 sliders so adjust the amount you'll need on how many you plan on making. I made 12 sliders so there fore I needed about 2lbs of ground beef.

Fore 12 Sliders (serving 4)

12 small slider rolls
2lbs of ground beef
1/2 pound of preferred cheese sliced then
2 tablespoons of very soft butter
Kosher salt and Black Pepper
Desired toppings and condiments

For the Fries

5 large potatoes
Peanut or Vegetable oil
Salt and Pepper

The first step in preparing this meal is getting the potatoes peeled, cut, and washed. Using a sharp knife, or a french fry cutter, slice the potatoes into evenly sized fries and rinse them under cold tap water to rinse off the starch in the potatoes. Soak the fresh cut fries in a large bowl filled with water and then allow them to dry on a clean dish towel or paper towels. Make sure the potatoes are completely dry before dropping them in the oil - water and hot oil don't mix!!!

The trick to perfect fries is frying them twice. The first fry will last about 5 to 6 minutes as we're pretty much cooking the potato all the way through. We then drain the fries and allow them to cool before dropping them back down into the oil for a quick flash fry to give them that nice crispy texture. To help make sure everything gets done around the same time, we'll do the first fry now and the second once the sliders are finished. I'm lucky enough to have a small deep fryer that sits on my counter top but using any pot will work for frying.

You'll want to fill either your deep fryer to the recommended fill line or your pot about 3 to 4 inches full of vegetable or peanut oil. Heat the oil around 350 degrees and submerge the fries in the hot oil in small batches. You don't want to crowd the fries or else they will lower the temperature of the oil and the fries won't cook evenly. Remember, only about 5 to 6 minutes for the first fry and then, using a slotted spoon, tongs, spider, or other kitchen tool, carefully remove the fries and allow them to drain on some paper towels.

To form the sliders, carefully take a small portion of ground beef and very gently form it into the shape of a burger. This is the key here, if you use too much pressure you'll make a dense burger. Apply just enough pressure with your hands to mold the beef so it stays together. Whatever you do just don't start pressing down with your palm or rolling them into little meat balls.

Take about 2 tablespoons of softened butter and spread a little on the top of each burger. Season with kosher salt and fresh black pepper and that's it.

The weather wasn't cooperating with me the other day so I wasn't able to fire up the charcoal grill. Luckily you can still make a delicious burger indoors no matter what mother nature decides to do. Pre-heat a large frying pan, preferably a cast iron, over medium heat.

Once the pan is nice and hot, carefully place the burgers in the pan buttered side down. You should hear and see the burger sizzle the moment it hits the pan. It's important not to crowd the burgers in the pan, no more than 4 or 5 at a time, and don't move them around.

We're searing the burgers here and they need time to get that nice brown crust we are looking for. I know it's tempting but don't flip or slide these little guys around just yet. It will take 3 to 4 minutes on the first side depending on how thick the burgers are. Once you see that the meat is turning brown around the edges it's time to carefully flip.



Now for a little trick I like to use. Take about a tablespoon of water and pour it in the middle of the pan and quickly put a lid on. The steam caused by the water hitting the hot pan will help keep the burgers juicy as well as helping the center of your burgers cook through. If you're like me, I love my burgers just slightly pink and juicy on the inside. Once you've flipped the sliders cook for another 2 to 3 minutes to enjoy a medium cooked burger.

Next, top each burger with a few slices of cheese and put the lid back on - the steam will help melt the cheese to perfection!! Take the sliders out of the pan and place them straight on the bun or you can keep them warm in the oven if you have more to make. Just place the sliders on a baking sheet and place in an oven that has been heated to about 175 degrees - just enough to keep them warm and not cook them any further.

Now that the sliders are ready, it's time to finish the fries - don't worry it'll happen fast. Drop the par cooked fries back down into the hot oil for about 2 to 3 minutes or until you start to see that nice golden brown. Remove the fries one final time from the hot oil and place them on a few paper towels to drain. Give them a generous sprinkle of salt and a little pinch of black pepper and your tiny sliders have met there soul mates. Since I made one of my favorite meals this week, I thought I'd recommend and review one of my favorite movies - "The Prestige"

"The Prestige" follows the story of two magicians set in London near the end of the 19th century. Starring Christian Bale as Alfred Borden and Hugh Jackman as Robert Angier, the two young men are friends working as assistants for a magician's act. Michael Caine also stars as the engineer of the devices used by magicians to fool and entertain an audience. While the two men start off as friends, a horrible tragedy soon divides them and each begin on the path to becoming the top magician in London.

The former friendship has now become a bitter and even dangerous rivalry between them. Each men try to secretly sabotage their acts and often disguise themselves in each others audience to try and learn each others secrets . One night, while Angier sits in Borden's audience disguised as a common spectator, Borden debuts a magic trick that Angier is amazed by and calls it "The greatest magic trick I've ever seen."

Robert then becomes obsessed with his method and will stop at nothing to understand how it's done and how to make an even better act. Angier will soon find his obsession taking over his every thought and lead him on a journey where he will learn things he never expected. "The Prestige" is an absolute gem of a film that writer/director Christopher Nolan wrote based of a novel by the same name. It's a fast based movie that will take hold of you from start to finish and. Once the final curtains close I wouldn't doubt that you'll want to watch it again.

"The Prestige" is one of my very favorite films and easily finds it's way into my top 10 list of favorite movies. I'm posting the trailer below for you to watch...but I must warn you! It's very hard to watch this preview and not instantly want to watch the entire film. Even myself, who's watched this film dozens of times still can't resist wanting to do so. Like any good magic trick, you won't want to take your eyes off of it for a second. As the opening line of the movies asks, "Are you watching closely?"