Flavor HD

You’ve seen the products at the Cubs games and now you can hear the story behind Uncle Dougie’s from Uncle Dougie himself, as well as Tim Condon, as they join Hannah and Dane in studio. From how they started as a delicious wing marinade, to how they’ve always been “clean-label”, and what they’ve developed into, its a group of Chicago products you should know! For More Information:  OriginalUncleDougies.com (http://originaluncledougies.com/)

SMART JETS CEO and Co-Founder Sergey Petrossov joins Flavor HD to share all the info on the ground breaking revolution in Private Aviation that is SMART JETS and their new App. Book your next luxury culinary adventure on the finest private aircraft in the world...all done in seconds and right from your smart phone! PLUS utilize the invitation code "FlavorHD" and save $1500 on your flight! For more information, go to www.jetsmarter.com (http://www.jetsmarter.com/)

Hannah and Dane are joined by Food & Wine Magazine’s own Kate Krader to discuss the 25th Annual Best New Chefs list, who from Chicago was in it, and upcoming Food & Wine events including the Classic at Aspen. For more info on Food & Wine go to:  FoodAndWine.com (http://www.FoodAndWine.com)  

Realizing the need for students who were food insecure to get necessary assistance on the weekends during the school year, Blessings In A Backpack was founded to help these kids at the grass-roots level. For more information, go to:  BlessingsInABackpack.org (http://blessingsinabackpack.org/)

Flavor HD chats with The Sandwich King in studio about his TV show, travels, and the title of “Best Burger” at Burger Bash this year!   Recipe: The Greatest American Patty Melt of the Year Courtesy of Jeff Mauro Caramelized Onions: 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large, yellow onions, 1/4-inch slices 4 shishito peppers sliced thing Salt and freshly cracked black pepper 1/4 cup dry sherry Heat a large heavy-bottomed pot over medium-high heat. Add the butter and olive oil, let the butter melt and then add in the onions and toss to coat. Sprinkle with salt and pepper, and then cover the pot and lower the heat to medium-low. Let the onions & peppers sweat, steam and soften for 10 to 15 minutes. Uncover the pan and let the onions cook for about an hour, checking on the onions frequently and stirring. Once the onions are fully caramelized, and a deep golden color, add the sherry and scrape up any bits from the bottom of the pan. Season with salt and pepper and set aside. Burgers: 1 1/2 pounds ground chuck 8 ounces ground brisket 8 slices jewish rye 12 slices of white american Garlic salt Pepper Combine the chuck and brisket and form into 4 balls with your hands. Season both sides with garlic salt and pepper. Heat a large cast iron skillet over medium high heat. Smash & Griddle each side until crusty and seared, about 8 minutes a side. 18000 Island Dressing: 1 cup mayo 1/4 cup ketchup 1 tablespoon siracha  2 tablespoons sliced pickled jalapenos - chopped 1 teaspoon Dijon mustard 1/4 teaspoon granulated garlic Kosher salt Mix all ingredients in a bowl and season to taste SANDWICH BUILD: On the rye, put two slices of american cheese on the bottom, put burger, then caramelized onions, then 2 mores slices of cheese. Butter and griddle the patty melt until slightly golden and serve with a side of 18000 dressing. Eat, enjoy and then receive trophy. (Chef's note:  Trophy is optional)  

Curtis Stone is coming to Chicagoland to show off his new book and Hannah and Dane have all the details, including how you can meet Curtis in person!

5 Chefs, 5 pigs, 5 winemakers. Cochon 555 founder Brady Lowe joins Hannah and Dane to talk about the tour’s upcoming stop in Chicago on April 28th! For more info: www.Cochon555.com

Few people are happier than Hannah and Dane when they get to see new kitchen products - and a stop by the Kitchenaid booth at the South Beach Wine & Food Fest put them both in a good mood for weeks! This interview with Beth Robinson of Kitchenaid, gives an overview of their personal coffee maker with included travel mug.

She helps contestants and kids on the hit show ‘The Biggest Loser” lose weight while making tasty and healthy food choices, it’s Chef Devin Alexander talking about her own weight loss journey, and simple tricks she uses to keep herself healthy. For More Info on Chef Devin: www.DevinAlexander.com (http://www.DevinAlexander.com)  

Chef Emeril Lagasse was in Chicago for the International Home and Housewares Show, and spent some time with us to talk about the product that changed his life... Snapware! For more info: http://www.hsn.com/products/emeril-snapware-24-piece-bpa-free-food-storage-set/6949338  

Duff by Gartner Studios has done it again! This time, in addition to high quality pans, tools, and mixes - they've upped the game to create a tie-dye cake that is as bold and vibrant as Duff himself! AND - we've giving a kit away!  That's right - YOU can win the kit to make this cake at home!  Here's how- Follow us on "The Twitter", and send us a tweet about the cake to enter Like us on Facebook - and post about the cake to enter Or Email us via the "Contact Us" link on this page! Winner will be announced on Flavor HD on WGN Radio on Sunday, April 6th at 11am!  Good Luck!  

Emmy winning co-host of Bravo’s Top Chef, Gail Simmons, fills Flavor HD in on the Top Chef Cruise, the latest at Food and Wine Magazine and all the action at the nation’s biggest and best culinary events.

Flavor HD talks to the host of “Big Daddy’s House” on the Food Network about kidney healthy recipes, big bold flavors, and his recent trip to Chicago!  

Flavor HD chats with MBurger founder, and partner, Chef Tim Hockett about MBurger’s techniques that separate their burgers, fries, and shakes from other burger shacks. We think the "M" stands for MAGICAL!  Tim also discloses a few items from the "secret menu" AND he tells you how to get a FREE burger this Wednesday (3/20)! More info at: Website:  www.mburgerchicago.com/ (http://www.mburgerchicago.com/) Twitter:  twitter.com/MBurgerChicago (https://twitter.com/MBurgerChicago) Facebook:  www.facebook.com/mburgerchicago (http://www.facebook.com/mburgerchicago)    

Flavor HD's Cocktail Correspondent Todd Appel joins Hannah and Dane to give an easy and awesome Irish Coffee recipe and some other delicious Irish beverages that you can enjoy on St. Patrick’s Day - or any day you'd like a bit of the luck o'the Irish!   Here's Todd's blog post & recipes for Crème Fraiche and Irish Coffee: AN IRISH COFFEE FLOATING CREAM DONE EASY (http://2.bp.blogspot.com/-nKNiux1vKJA/UUYJik1Y5mI/AAAAAAAAAcU/ZOD4XpRlw5k/s320/IMG_7210.jpg) After perusing media and posts and recipes everywhere...and knowing what I want, but not getting close to it (why is that?..there are so many ridiculous and/or just copy pasted recipes on sites all over...another topic coming soon) What I wanted was something more like an English Double Cream, but in lieu of that I decided to do what I thought would work, and maybe even better than most others. Make a sweet Creme Fraiche (krem fresh) instead of a whipped cream. Primary reasons: It is thick, yet pourable. It is easy to make It is cheap to make It keeps in the fridge for at least a week or more It is delicious! To make a creme fraiche for your Irish Coffee Cream you need only a few ingredients and the better part of a day...So this has to be planned a little in advance. But you can make this weekly for use in many other dishes. CREME FRAICHE FOR COFFEE OR FRUIT 8 oz Whipping Cream 1 oz Butter Milk 1.5 oz Rich Simple Syrup  (1.5-1 ratio sugar to water) 1/4 tsp vanilla To make Creme Fraiche: In a glass jar add the heavy cream and butter milk. Mix and cover. set aside in a warm spot in the kitchen. Let rest all day or overnight. This starts the culture in the heavy cream and thickens it greatly. But it keeps it's sweet cream aroma and taste that you want. You can mix this up with a spoon and see how thick and silky it is. To this then add the syrup and vanilla and mix and store in fridge. (note, my preference is to not make the cream very sweet. It has a natural sweetness from the cream and the coffee will have sugar in it as well. But sugar in any recipe should always be to your own taste) Top your Irish Coffee, fresh fruit or other coffee with this amazing cream. (http://3.bp.blogspot.com/-wTEGr3WC7fs/UUYNKvp1N4I/AAAAAAAAAcc/5Bziwk8DFP0/s320/IMG_7207.JPG) Creme Fraiche TIPS: Before topping the Irish Coffee, whip some air into the Creme Fraiche with a spoon or whisk. Not much is needed but the air will make the cream float on your coffee. Also take it out of the fridge well before serving so it is at room temperature before hitting the hot coffee. This will help keep the coffee hot, rather than pouring ice cold cream on top and killing the heat. (http://1.bp.blogspot.com/-HeQQIN-jqdo/UUYNfnBhrYI/AAAAAAAAAck/POk90jur8QQ/s320/IMG_7201.JPG) Demerara Sugar Cubes, Irish Whiskey, Creme Fraiche, Rock Candy Sugar IRISH COFFEE 1.5 oz Jameson Irish Whiskey or your favorite Irish Whiskey 5-6 oz Fresh Brewed Robust Coffee Sugar to taste (I suggest at least 1 teaspoon) 2-3 oz Sweetened Creme Fraiche Add whiskey and sugar to coffee and mix until dissolved. With a spoon or whisk, quickly whip a little air into your Creme Fraiche (10 seconds)  and then carefully top your coffee. You could use the back of a spoon to pour the cream over to ease it into the glass or just spoon it in carefully with a large spoon. Whatever size glass you use, adjust the quantities accordingly and always leave an inch or two at the top of the glass to fit your cream into. For other recipes from Todd - you can visit his website at:  http://piranhabros.blogspot.com/ (http://piranhabros.blogspot.com/)