McDonald's Is Finally Selling Its Big Mac Sauce

McDonald's Is Finally Selling Its Big Mac Sauce



The Big Mac is the darling of the McDonald's menu. It's arguably the chain's most iconic symbol — second only to the golden arches, of course. So, for years, whenever the company was asked about its secret Mac sauce, it kept hush-hush. But now the brand is finally ready to share it with the world, to promote its new Grand and Junior-size Big Macs.

So far, all we know is that McDonald's is giving away bottles of Mac sauce to its fans. But there are only 10,000 bottles to go around. Our friends at Delish were lucky enough to get one in the mail today. While details are still unclear, definitely stay tuned for more information, which the company will be sharing with us tomorrow.

And before you start pouting about the limited release, note that McDonald's will be bringing bottles of Big Mac sauce to all of its locations nationwide on January 26. That means you can purchase and take home your very own bottle of the tangy good stuff.

POACHED COD WITH TOMATO AND SAFFRON

POACHED COD WITH TOMATO AND SAFFRON

INGREDIENTS

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
1 14.5-ounce can whole peeled tomatoes, drained
1/4 cup dry white wine
2 bay leaves
Pinch of saffron threads
Kosher salt, freshly ground pepper
4 5-ounce skinless cod fillets
PREPARATION

Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5–7 minutes; season with salt and pepper.
Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
Gently transfer cod to shallow bowls and spoon poaching liquid over.
Also Try it With:
Black bass or flounder fillets

collected by:http://www.epicurious.com/recipes/food/views/poached-cod-with-tomato-and-saffron-51210480

Crab Salad From SNP Eating Heart Healthy Nutrition Program Created By Chef Kelly Armetta, Hyatt Regency Boston







Serves: 4

Cost Per Recipe: $8.26
Omega-3 Per Serving: 250-550 mg

INGREDIENTS
1 6 oz. can - Crab meat
1 8 oz. bag - Spinach
4 oz. - Lentils, Cooked
1 - Grapefruit, Pink
1 oz. - Walnuts
1/2 cup - Yogurt, non-fat
1 - Lemon, Juiced
1 oz. - Scallion/Green Onions
1 oz. - Olive Oil
Cayenne Pepper - To Taste  
Salt & Pepper (S&P) - To Taste

DIRECTIONS
Mix yogurt, lemon juice, green onion and olive oil together. Add S&P.
Cut grapefruit into sections.
Meanwhile heat oven to 300 degrees.
Toss walnuts with cayenne pepper and place into oven for 4 to 5 minutes. Keep an eye on walnuts to make sure they do not burn.
Remove walnuts and let cool.
Toss spinach with dressing.
Toss with crab meat.
Sprinkle lentils on top and add walnuts.
Place grapefruit pieces around edge.
Serve and enjoy!

4 Burgers Around the World



American Burger “Juicy Lucy”
Serves 3

INGREDIENTS

American Patty
1 pound ground beef, 80% lean
1 teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder

Toppings
2 ounces cheddar cheese, sliced into 3 square chunks
1 tablespoon oil
3 hamburger buns
3 strips bacon, cooked and sliced in half
3 slices tomato
3 pieces lettuce

PREPARATION
Mix together the patty ingredients until evenly combined.
Flatten the beef into a thin layer, then place a chunk of cheddar inside, wrapping the beef completely around the cheddar. Form a patty with your hands.
Repeat with the remaining beef and cheese.
Heat oil in a pan over medium heat.
Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
Assemble the burgers with the bun, bacon, tomato, and lettuce.
Serve!



French Onion Burger
Serves 3

INGREDIENTS

French Patty
1 pound ground beef, 80% lean
1 teaspoon salt
1 teaspoon pepper

Toppings
3 ounces comté cheese, sliced
1 tablespoon oil
3 hamburger buns
1 cup caramelized onions
1 cup arugula


PREPARATION
Mix together the patty ingredients until evenly combined.
Form the beef into a round patty.
Repeat with the remaining beef.
Heat oil in a pan over medium heat.
Cook the burgers for 3 minutes on the first side, flip, and place the slice of comté on top. 
Cook for 6 more minutes.
Assemble the burgers on the buns with caramelized onions and arugula.
Serve!



Japanese Rice Burger
Serves 3

INGREDIENTS

Rice Bun
2 cups cooked white rice
Cooking spray
1 tablespoon oil

Japanese Patty
1 pound ground beef, 80% lean
½ onion, finely chopped
½ cup panko bread crumbs
1 egg
1 teaspoon salt
1 teaspoon pepper

Toppings
1 cup demi-glace or beef gravy
3 fried eggs
⅓ cup green onions, thinly sliced

PREPARATION
Press ⅓ cup of rice into the bottom of a greased 1 cup measure, then remove. Repeat with the rice until you have 6 buns.
In a pan over medium-high heat, fry the buns until lightly browned on both sides.
Set aside on a paper towel.
Mix together the the patty ingredients until evenly combined.
Form the beef into 3 patties.
Heat oil in a pan over medium heat.
Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
Assemble the burgers with the rice buns, beef gravy, egg, and green onions. scallions.
Serve!



Mexican Chorizo Burger
Serves 3

INGREDIENTS

Mexican Patty
1 pound ground beef, 80% lean
1 teaspoon salt
1 tablespoon chili powder
⅓ pound ground chorizo

Toppings
3 ounces manchego cheese, sliced
1 tablespoon oil
3 hamburger buns
½ cup guacamole
⅓ cup pico de gallo
⅓ cup cotija cheese
¼ cup sour cream


PREPARATION
Mix together the patty ingredients until combined.
Form the beef mixture into 3 round patties.
Heat oil in a pan over medium heat.
Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top. 
Cook for 6 more minutes until the cheese is melted.
Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
Serve!

collected by:https://www.youtube.com/watch?v=Rix_3b9ThLI

Fried Chicken From Around the World


Here is what you'll need!

Buttermilk-Fried Chicken (US)
Serves 3


INGREDIENTS
6 chicken drumsticks & thighs, bone-in


Marinade
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk


Breading
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper


Oil, for frying


PREPARATION
Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
Heat oil in a skillet over high heat to about 350°F.
Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
Serve!



Brazilian Chicken Wings (Frango À Passarinho)
Serves 3-4



INGREDIENTS
10 chicken wings & drumettes
6 cloves garlic, finely minced
2 teaspoons salt
1 teaspoon pepper
¼ cup lime juice
1 cup flour
Oil, for frying
Lime wedges and fried chopped garlic to serve


PREPARATION
Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.
Dip each chicken wing in the flour, shaking off excess.
Heat oil in a large pot to about 375°F.
Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
Drain on paper towels.
Serve with lime wedges and fried garlic!




Japanese Popcorn Chicken (Karaage)
Serves 2-3


INGREDIENTS
3 boneless chicken thighs, chopped into 1-inch chunks
3 cloves garlic, finely minced
2 tablespoons ginger, finely grated or minced
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sesame oil
1 tablespoon sugar
½ cup potato starch
Oil, for frying
Lemon wedges and parsley to serve


PREPARATION
Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
Heat oil in a pot over high heat until about 340°F.
Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F. Rest the chicken on paper towels and increase the heat.
Heat oil to about 390°F, then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
Serve with lemon and parsley!




Spicy Korean Chicken
Serves 2-3


INGREDIENTS
10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving


Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water


Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated


PREPARATION
Mix the ingredients for the batter in a bowl until smooth with no lumps.
Heat oil in a pot to 340°F.
Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
Drain the wings and increase the heat.
Heat oil to about 375°F.
Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings







collectedby :https://www.youtube.com/watch?v=eCnkM8DjKzw

Chocolate-Banana Mini Loave


Ingredients
Cooking spray
3/4 cup banana chips
1 17 .1-ounce package banana-nut muffin mix
1/4 cup unsweetened cocoa powder
3/4 cup chocolate milk
1/4 cup vegetable oil
2 large eggs
3/4 cup semisweet chocolate chips
3/4 cup confectioners' sugar, sifted
2 to 3 tablespoons heavy cream
1/2 to 1 teaspoon banana extract

Direction:



Preheat the oven to 350 degrees F. Spray two 6-by-3-inch miniature loaf pans with cooking spray; set aside.
Place the banana chips in a large zip-top plastic bag. Press out the air and seal. Using a rolling pin, roll over the chips until crushed.
Whisk the muffin mix and cocoa in a large bowl. Add the chocolate milk, oil and eggs, stirring until smooth. Stir in the crushed banana chips and chocolate chips. Divide the batter evenly between the pans.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 20 minutes.
Meanwhile, make the glaze: Mix the confectioners' sugar, heavy cream and banana extract in a small bowl. Drizzle the glaze over the loaves and let cool completely.

collected by:http://www.foodnetwork.com/recipes/sandra-lee/chocolate-banana-mini-loaves-recipe.html

SPICED APPLE PUNCH

In this recipe, master sommelier Craig Collins of Irene’s in Austin, Texas brings together the best of traditional fall flavors and spices: apple cider, cinnamon, clove, and allspice. He recommends enjoying the punch “after your Thanksgiving meal, paired with pumpkin pie!”

Featured In: 10 Fall Punch Recipes to Make at Your Next Holiday Party
From bourbon-maple chai to a sherry Margarita, here are the easy-to-batch, mix-in-advance punch recipes to make for your holiday party

                      SPICED APPLE PUNCH


For the fall spice turbinado simple syrup:
1 cup turbinado sugar
1 stick cinnamon
10 whole cloves
10 whole allspice

For the punch:
1 1⁄4 cups fresh lemon juice
2⁄3 cup fall spice turbinado simple syrup
2 1⁄4 cups brandy, preferably Torres 5 Imperial
2⁄3 cup Gran Gala or Grand Marnier
1 3⁄4 cups hard apple cider, preferably Louisburg
2⁄3 cup ginger beer, preferably Fever Tree or Reed's
Lemon wheels, for garnish
Apple slices, for garnish
Cinnamon sticks, for garnish

Make the fall spice turbinado simple syrup: In a small pot, combine turbinado sugar, 1 cup water, cinnamon stick, cloves, and whole allspice. Bring to a boil until sugar has dissolved. Let cool and strain before using.
Combine lemon juice, simple syrup, brandy, and Gran Gala or Grand Marnier in a large punch bowl.
Immediately before serving, add a few generous scoops of ice and top with hard cider and ginger beer. Garnish with lemon wheels, apple slices, and cinnamon sticks.

sourched by:http://www.saveur.com/spiced-apple-punch-recipe