Ina Garten's Lemon Chicken Breasts  Barefoot Contessa  Food Network - video Dailymotion

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Ina Garten's Lemon Chicken Breasts  Barefoot Contessa  Food Network

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00:00I like California olive oil. I think it's got a good flavor, but it's not too strong for the sauce.

00:07I'm just going to whisk this together.

00:10This sauce is particularly great because the mustard emulsifies it.

00:15So I'm just going to pour half on it.

00:18Spread it in.

00:21Okay. Great.

00:24Asian grilled salmon is just done. Perfect.

00:28So you can either take the skin off or not, but I think it's just fine with the skin off.

00:32Really up to you.

00:33Okay.

00:34I'm going to turn it over on this plate.

00:36Looks good.

00:40I'm turning it over particularly.

00:43It looks nice that way, but I want the sauce to get into the meat of the salmon.

00:48This is a hot and messy job.

00:51I think four pieces will be perfect for the three of us.

00:58Whoa.

00:59I'm just going to put the sauce on next.

01:01Okay.

01:02I'm just going to put the rest of the sauce on.

01:05It keeps the fish really moist and flavorful.

01:07Don't use the marinade from the raw fish.

01:09So my bridge friends are coming over for a game of bridge.

01:15And I thought, you know, instead of the usual snacks, I'm going to make something special.

01:18So I've got a grill going, hot coals, cool cocktail.

01:22I'm going to make sliders, which are baby burgers.

01:24So that's two pounds of ground beef.

01:26It is really premium beef.

01:27I like grass bed beef.

01:28Three tablespoons of olive oil.

01:30That keeps it nice and moist.

01:32This is really easy to make.

01:34That's a good spicy mustard, Dijon mustard, about a tablespoon.

01:39A tablespoon of garlic.

01:42I'm going to chop it really fine.

01:43That's three cloves of garlic.

01:45So sliders are great.

01:46They're small hamburgers.

01:48Okay.

01:49One tablespoon of garlic, finely minced.

01:51Right into the mixture.

01:53Some fresh thyme.

01:55A teaspoon of fresh thyme leaves.

01:58Just peel them right off the stems.

02:00Okay.

02:01A teaspoon of fresh thyme.

02:03Two teaspoons of salt.

02:05A teaspoon of pepper.

02:08Give it a big stir with a fork.

02:11Fork's really important.

02:12You don't want to compact the meat.

02:13You want to keep it really nice and light.

02:15There are two big mistakes of hamburgers.

02:17One is compacting it when you're actually forming the burger.

02:20And the second one is pressing it when it's on the grill.

02:23Gets rid of all the nice juices into the grill.

02:25You want to keep these moist and light and delicious.

02:29Okay.

02:30Time to make the burgers.

02:31So this mixture is going to make, I would normally make six burgers, but I'm going to make 12 sliders.

02:36And so they're approximately two inches wide by one inch thick.

02:41And they're going to go in little brioche rolls.

02:43Perfect.

02:44I got these fabulous little brioche rolls.

02:46My friend Eli makes them.

02:47I'm just going to grill them for just a couple of seconds until they're toasted.

02:50I think I'll just do the bottom.

02:52I'm going to do them with arugula and grated Gruyere and sliced tomato.

02:57I think that'd be perfect for the bridge party.

03:02Okay.

03:03Let's see how this is going to take very long.

03:04I don't think.

03:05Look at that.

03:06Perfect.

03:07Excellent.

03:08I've sliced tomatoes.

03:10There's wonderful vine-riping tomatoes in red and yellow and orange.

03:16They smell so good.

03:18The brioche buns.

03:19They're four to five minutes on each side.

03:22And these are going to be the juiciest, most delicious sliders anybody ever had.

03:26Hamburgers are perfectly cooked.

03:30Fabulous.

Ina Garten's Lemon Chicken Breasts Barefoot Contessa Food Network

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