American Dad

So who loves everything American, where things are bigger, errrgh better and let’s face it, louder? If you do, or just love to watch Americans take the piss out of themselves, then you will be desperate to see the 8th season of American Dad, which is now out on DVD.

It’s a 3 disc box set and there are of course bucket loads of extras. If you haven’t seen American Dad before, it’s from the guys that also brought you Family Guy, and is about a CIA agent who is more patriotic than a John Wayne movie. He has in tow a highly dramatic alien (likely from Area 51) and a fish called Klaus (who is actually a terrorist in the body of a goldfish). You can see where they were going with this, can’t you. Totally ridiculous and absolutely hilarious. Laugh out load funny, in fact. It’s a a satire on American values and life with some off the wall crazy takes on the general day to day life of Stan (the American Dad) and his family: Francine the wife, his son Steve, and his daughter Hayley. Have you ever seen how a demonic hot tube can go nuts in your house while still sorting out your lumbar back pain? What about an alien, who can pass off as a human easily enough become a record breaking wrestler? If the answer is no, then you have to check out this DVD. Beware though this is not politically correct, or well let’s face it suitable for those who are easily offended, as it can sail pretty close to the edge; although that, in my view, just makes it even more awesome.

The way I came across this was at a press night at Central Street Cookery School, near Old Street. I will leave the address at the bottom because after you read this you are gonna want to have it. Now I was thinking that this was gonna be some drinks and beers and a few Dorritos, but my editor pointed out this was to be a cookery night. Boring?…Hell no! This was no ordinary chef night and it turned out this was a meat masterclass in celebration of American Dad and Stan the self-proclaimed greatest BBQ expert in the world. So yes, if you want to cook the most perfect of burgers and ribs, keep on reading…not to mention amazing fennel-roasted tomatoes and crispy potato wedges (for all those veggies out there). How American is that? This was all washed down with Budweiser and hosted by Matt (Matthew Driver) the awesome chef de maison, and an awesome Stan dressed in the blue suit with a huge strong chin and an apron screaming 100% American meat (check out the pictures). This was sure to be great, and boy it was. Bare with me now, as I know you may be wanting more on the DVD, but the night was so good that I have to tell you about it.

Central Street Cookery School is a great venue close to the bars and restaurants of Old Street, but who needs those when you can make your own? So after the usual health and safety spiel, which wasn’t too onerous, we started on the real MAN stuff of chopping up steak into mince. There were no mincing machines here, just Men with Big Knives. (Sorry to all the girls that were also there, but my testosterone is getting the better of me.) After that, it was the rib prep - the recipe for which as well as for the burgers you’ll find at the end of all my blurb. If you want to learn how to make finger-licking sticky rib sauce, initially forged in the mind of an American using a fighter jet fuselage as a BBQ, (Matt’s granddad, I think he said), then book a slot at one of his nights where he will cook for you and a small number of guests, which is both intimate and fun. Matt also does some work with the local community, teaching cooking classes, so he gives back some of his extensive culinary knowledge. (What a guy!) Check out the Central Street Cookery School at www.centralstreeet.org, or visit them at 90 Central Street, London EC1V 8AJ.

Well anyway, have a butchers at the pictures, and if you can get a copy of the new season of American Dad on DVD, why not invite a few friends over, buy a brand new BBQ, and with the new recipes in hand in this fine August weather, crack open a few beers and impress your guests with your gourmet burgers and fall off the bone ribs with your own (Matt’s) secret sauce.


Recipes for an American Meat Feast

Courtesy of Central Street Cookery School and Matthew Driver.

Burgers with fennel-roasted tomatoes and crispy new potato wedges

For 2 burgers
Ingredients
200 g good quality beef mince (not lean)
120 g chuck steak
half an onion, finely grated
2 thick slices of onion (rings)
2 slices Emmental
4 medium salad/new potatoes
10 cherry plum tomatoes
1 tsp coarsely ground fennel seeds
1 tsp dried oregano
sea salt
ground black pepper
sunflower oil
olive oil

2 good quality burger buns or fresh bread rolls

Cos lettuce, beefsteak tomatoes, spring onions

Preparation
1. First make the burger patties. Gut any sinew away from the steaks but keep the hard fat. Roughly chop the steaks into about 2 cm pieces. Then, using a sharp knife cut up the pieces to form a coarse mince. This will take quite a while.
2. In a bowl, mix the mince, chopped steak, grated onion and a small pinch of salt and pepper. Mix well together but don’t overwork.
3. Empty the bowl onto a clean work surface and form two round patties. Flatten the patties out and push a dimple in the centre. Rub all over with oil and place onto a plate in the fridge,
4. Next the potatoes. Set the oven to 200˚C. Wash the potatoes but leave the skins on. Cut into wedges. Dry with kitchen roll and tip into a roasting tin. Pour over about 1tbsp sunflower oil, sprinkle over some sea salt and mix until evenly covered.
5. Distribute the potatoes evenly in the roasting tin, trying to avoid them touching as much as possible.
6. Place in the oven for 30–40 minutes until crispy at the edges. Use a spatula to turn them over a couple of times during cooking. It doesn’t matter if they stick to the pan and have to be shoved off as this will create crispier edges. When cooked, place onto kitchen roll and keep warm.
7. Slice each of the tomatoes in half and arrange cut side up on a baking sheet. Sprinkle over the fennel, oregano, some alt and pepper and olive oil and place in the oven for 10 minutes. When they look nicely roasted (crinkly and starting to colour) take them out, tip into a bowl and dress with a little more olive oil.
8. Take the burgers out of the fridge. Get a large frying pan or griddle pan really hot, then turn down to medium (or use a medium-hot barbecue). Place the burger on the heat. Cook for 3–4 minutes on each side, depending on how you like it (6 minutes total should be medium-rare, but push the burger with your finger to check). When you turn the burger place the cheese on top.
9. In the same pan, or on the grill, place the onion slices next to the burger. Turn at the same time as turning the burger.
10. Slice the rolls and assemble your burgers. Place the onion slice on the bottom, then the burger and cheese.
11. Serve with the potatoes and the tomatoes either inside the burger or on the side with a crispy, fresh salad.

Barbecue ribs with barbecue sauce

For 1 rack (2 people)
Ingredients

Ribs
1 rack pork spare ribs (approx. 1 kg)
350 ml American craft style pale ale
1 onion
2 sticks celery
1 bay leaf
5 allspice berries

Sauce
1 medium onion diced
2 sticks celery, diced
2 garlic cloves, peeled and diced
50 g of ginger, peeled and diced
2 tsp smoked paprika
½ tsp cayenne pepper or chilli powder
50 g of tomato puree
100 ml of soy sauce
50 ml of Worcestershire sauce
50 g of black treacle
150g of soft brown sugar
vegetable oil

Preparation

1. Turn the racks curved-side down, have the wider end facing you. Peel the edge of the translucent membrane away from the smaller end of the rack to form a small flap. Pull this towards you, so the membrane peels off the bones.

2. Depending on the size of your large pot or saucepan, cut the rack into 2 or 3 pieces so that it fits inside. Place the ribs into the pot, pour over the beer and top up with water to completely cover the ribs.

3. Add onion, celery, bay and allspice to the pot.

4. Bring the pot up to a simmer, then place a lid on it and leave to cook for about 1 hour or until the ribs are tender. Once tender, remove the ribs from the cooking liquid and set aside to cool. Leave the pot liquor over the heat to reduce by about one third.

5. For the sauce, in another pot, heat about 2tbsp vegetable oil then turn down the heat to low/medium.

6. Add the diced celery, onion, garlic and ginger with paprika and cayenne, place a lid on the pot and cook over a low heat until soft and melting.

7. Add the rest of the ingredients and cover with water or the poaching liquor from the ribs.

8. Warm to dissolve sugar.

9. When the sugar is dissolved bring to the boil then simmer until reduced to thick, sticky glaze.

10. Remove from heat but keep warm.

11. To finish the ribs, once the ribs are cool, cut away from the bone so that you have individual ribs. Using a pastry brush, paint the ribs with the barbecue sauce.

12. Place the ribs on a medium hot barbecue. After a few minutes turn the ribs over and glaze again. Repeat until nicely glazed and then serve with extra sauce on the side.

Corn on the cob with smoky butter
Ingredients
2 corn-on-the-cobs with husk on
50 g unsalted butter, softened
1 tsp smoked paprika and sprinkle or cayenne or 1 tsp ground chipotle
½ tsp sea salt flakes

Preparation
1. Mix together the butter, paprika/cayenne/chipotle and salt.
2. Form into a roll, wrap in clingfilm and place in the fridge.
3. Place the cobs onto a hot barbecue, husks and all for about 10 minutes, turning occasionally until the husk is burned all over.
4. Remove from the grill and allow the husk to cool so it can be removed. Get off as much as possible.
5. Cut slices of the butter place on the hot cobs to melt. Serve.