( #thanksgiving )
Credit: PBS
Ingredients:
1 tablespoon olive oil
1/2 red onion diced
2 cups Kabocha pumpkin, peeled and cut into 1/4" cubes
3 sprigs thyme, stems removed and minced
1/2 teaspoon salt pepper
4 cups baguette, torn into rough pieces
1/2 cup cream
1 cup whole milk
4 large eggs
1 teaspoon salt
2 tablespoons chopped parsley
1.5 ounces Gruyere cheese, grated
Directions:
1. Add the olive oil to a frying pan and heat over medium heat. Add the onions and until fragrant. Add the Kabocha, and fry until tender. Add the thyme then salt and pepper to taste.
2. In a large bowl, whisk the cream, milk, eggs and salt to combine. Add the bread, sautéed pumpkin and parsley, and then stir to combine. Cover and refrigerate overnight.
3. Preheat the oven to 375 degrees F. Generously butter a 9” x 9” x 2” baking dish. Add half the shredded cheese into the pumpkin and bread mixture and stir to distribute. Empty the contents of the bowl into the baking dish and spread the mixture evenly. Cover with the remaining cheese and place it in the oven.
4. Bake for 20-30 minutes, or until an instant read thermometer inserted into the middle reads 155 degrees F. If the top hasn’t gotten browned and crispy, turn on the broiler and broil until the top is golden brown. Serve immediately.
Tuesday, November 22, 2011
Sunday, November 06, 2011
Jerk Ham
I think this is a Jamie Oliver recipe that I clipped a while back. I am plotting out Xmas Eve recipes and testing this bastard out...
INGREDIENTS:
For poaching
1 (5 kg) leg ham
1 tablespoon whole black peppercorn
1 red onion, peeled and cut into wedges
6 scotch bonnet chilies, halved
2 teaspoons whole cloves
1 stick celery, roughly chopped
1 leek, roughly chopped
1/2 bunch thyme
1 cinnamon stick
Jerk Marinade
6 fresh bay leaves
2 tablespoons cinnamon
2 tablespoons allspice
1 tablespoon clove
2 tablespoons ground nutmeg
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
8 garlic cloves, peeled and chopped
2 red onions, peeled and quartered
8 scotch bonnet chilies, stalks removed
1 1/16 cup dark rum
1 1/16 cup malt vinegar
1 small bunch thyme, leaves picked
Glaze
3/4 jar fine cut marmalade
5/8 cup golden rum
DIRECTIONS:
1. Preheat the oven to 350 degrees. Put the ham in a large roasting pan with all of the poaching ingredients. Add water until it comes halfway up the side of the pan. Cover the ham with tinfoil ( making a tent over the ham to allow the steam to circulate).
2. Bake for two hours or until pink and cooked through, remove from the oven and let cool for 30 minutes, remaining covered.
3. While your ham poaches add the bay leaves and the dry spices to a food processor with the garlic cloves. Whizz it to form a paste then add the onions and chillies and whizz again.Pour in the rum and malt vinegar and keep whizzing while adding the thyme. Once it has a nice loose consistency the marinade is ready.
4. When the ham has had it's 30 mins out of the oven, transfer it to a roasting tray and let it cool down a bit. While it's still warm, put your hand underneath the skin and gently pull it away from the meat, leaving a bit of the fat underneath attached. Then with a sharp knife, score the ham by lightly making diagonal cuts across the leg.
5. Spoon the marinade over the pork (using the back of a spoon,it's hot stuff!) and into the scored fat. If you want to use your hands to rub it in PLEASE wear gloves!
6. You can cover the ham with cling film and chill it overnight if you wish, or cook right away.
7. Pour a small glass of water into the bottom of the roasting tray and put the ham into the preheated oven for 2 hours (350/180 degrees). Try to baste it every 30 mins or so to get it good and dark.
8. After the two hours are up, scrape a bit of the marinade off with a spatula ans spoon about 3/4 jar of marmalade over it and a good swig of rum on top. Smear this mixture all over the ham and let it drip down the sides too. Spoon the juices off the bottom of the pan back over the ham and put it back in the oven for another 30 minutes, basting every 5-7 minutes to build up the crust.
9. When it's lovely and dark, it's done.
INGREDIENTS:
For poaching
1 (5 kg) leg ham
1 tablespoon whole black peppercorn
1 red onion, peeled and cut into wedges
6 scotch bonnet chilies, halved
2 teaspoons whole cloves
1 stick celery, roughly chopped
1 leek, roughly chopped
1/2 bunch thyme
1 cinnamon stick
Jerk Marinade
6 fresh bay leaves
2 tablespoons cinnamon
2 tablespoons allspice
1 tablespoon clove
2 tablespoons ground nutmeg
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
8 garlic cloves, peeled and chopped
2 red onions, peeled and quartered
8 scotch bonnet chilies, stalks removed
1 1/16 cup dark rum
1 1/16 cup malt vinegar
1 small bunch thyme, leaves picked
Glaze
3/4 jar fine cut marmalade
5/8 cup golden rum
DIRECTIONS:
1. Preheat the oven to 350 degrees. Put the ham in a large roasting pan with all of the poaching ingredients. Add water until it comes halfway up the side of the pan. Cover the ham with tinfoil ( making a tent over the ham to allow the steam to circulate).
2. Bake for two hours or until pink and cooked through, remove from the oven and let cool for 30 minutes, remaining covered.
3. While your ham poaches add the bay leaves and the dry spices to a food processor with the garlic cloves. Whizz it to form a paste then add the onions and chillies and whizz again.Pour in the rum and malt vinegar and keep whizzing while adding the thyme. Once it has a nice loose consistency the marinade is ready.
4. When the ham has had it's 30 mins out of the oven, transfer it to a roasting tray and let it cool down a bit. While it's still warm, put your hand underneath the skin and gently pull it away from the meat, leaving a bit of the fat underneath attached. Then with a sharp knife, score the ham by lightly making diagonal cuts across the leg.
5. Spoon the marinade over the pork (using the back of a spoon,it's hot stuff!) and into the scored fat. If you want to use your hands to rub it in PLEASE wear gloves!
6. You can cover the ham with cling film and chill it overnight if you wish, or cook right away.
7. Pour a small glass of water into the bottom of the roasting tray and put the ham into the preheated oven for 2 hours (350/180 degrees). Try to baste it every 30 mins or so to get it good and dark.
8. After the two hours are up, scrape a bit of the marinade off with a spatula ans spoon about 3/4 jar of marmalade over it and a good swig of rum on top. Smear this mixture all over the ham and let it drip down the sides too. Spoon the juices off the bottom of the pan back over the ham and put it back in the oven for another 30 minutes, basting every 5-7 minutes to build up the crust.
9. When it's lovely and dark, it's done.
Sunday, October 30, 2011
Mario Batali's Braised Short Ribs
Credit: Esquire
I love short ribs, I might even do "MONTH OF SHORT RIBS" this month, I have enough recipes....
INGREDIENTS:
Short Ribs:
¼ cup extra virgin olive oil
5 pounds boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
Kosher salt and freshly ground black pepper
½ cup chestnut flour
4 carrots, peeled and chopped into ¼-inch dice
3 Spanish onions, chopped into ½-inch dice
12 garlic cloves
Two 12-ounce bottles chestnut beer (or use any Dogfish Head beer)
2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
2 cups Brown Chicken Stock
1 bunch fresh thyme sprigs and
1 bunch fresh rosemary sprigs, tied together with kitchen twine
Gremolata:
• Leaves from 1 bunch fresh Italian parsley
• Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips
• 4 ounces fresh horseradish, grated
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the short ribs aggressively with kosher salt and pepper, and dredge them in the chestnut flour, shaking off the excess. Place them, 5 at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.
Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand.
To serve, place the skillet on a cutting board or trivet on the table, and serve the gremolata on the side.
I love short ribs, I might even do "MONTH OF SHORT RIBS" this month, I have enough recipes....
INGREDIENTS:
Short Ribs:
¼ cup extra virgin olive oil
5 pounds boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
Kosher salt and freshly ground black pepper
½ cup chestnut flour
4 carrots, peeled and chopped into ¼-inch dice
3 Spanish onions, chopped into ½-inch dice
12 garlic cloves
Two 12-ounce bottles chestnut beer (or use any Dogfish Head beer)
2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
2 cups Brown Chicken Stock
1 bunch fresh thyme sprigs and
1 bunch fresh rosemary sprigs, tied together with kitchen twine
Gremolata:
• Leaves from 1 bunch fresh Italian parsley
• Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips
• 4 ounces fresh horseradish, grated
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the short ribs aggressively with kosher salt and pepper, and dredge them in the chestnut flour, shaking off the excess. Place them, 5 at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.
Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand.
To serve, place the skillet on a cutting board or trivet on the table, and serve the gremolata on the side.
Sunday, October 23, 2011
Candy Corn
( #candycorn )
You can make your own candy corn!?! Check this out.
Credit: The Harvard Crimson
INGREDIENTS:
2 1/2 cups confectioners' sugar
1/4 cup dry powdered milk
1/4 teaspoon salt
1 cup sugar
2/3 cup corn syrup
1/3 cup unsalted butter (or use salted butter and don't ad the 1/4 teaspoon of salt)
1 teaspoon vanilla extract
Food coloring
You can make your own candy corn!?! Check this out.
Credit: The Harvard Crimson
INGREDIENTS:
2 1/2 cups confectioners' sugar
1/4 cup dry powdered milk
1/4 teaspoon salt
1 cup sugar
2/3 cup corn syrup
1/3 cup unsalted butter (or use salted butter and don't ad the 1/4 teaspoon of salt)
1 teaspoon vanilla extract
Food coloring
Sunday, October 09, 2011
Joey's Pesto
What I love about this "recipe" is that is isn't a recipe. It is just throwing whatever the hell you have in a food processor and making something taste good. Have fun!
INGREDIENTS:
3 cups of fresh basil
4 bulbs of garlic
1/3 cup of olive oil
salt and pepper to taste
Optional: Pine Nuts
DIRECTIONS:
1. Add all of the ingredients into a food processor
2. Chop until you don't see huge chunks of garlic.
3. Add on whatever you like.
Sunday, October 02, 2011
Spanish Style Roasted Potatoes
CREDIT: Simply Recipes
INGREDIENTS:
2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
Olive oil
Salt
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1/2 cup white wine (can substitute stock)
2 Tbsp tomato paste
A 14-ounce can of crushed tomatoes
2 teaspoons Tabasco or other hot sauce
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon sugar
DIRECTIONS:
1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.
4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.
Serve with the remaining tomato sauce as an appetizer or side dish.
INGREDIENTS:
2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
Olive oil
Salt
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1/2 cup white wine (can substitute stock)
2 Tbsp tomato paste
A 14-ounce can of crushed tomatoes
2 teaspoons Tabasco or other hot sauce
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon sugar
DIRECTIONS:
1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.
4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.
Serve with the remaining tomato sauce as an appetizer or side dish.
Sunday, September 18, 2011
Jalapeno Popper Dip
Credit: Closet Cooking
My wife actually found and made this recipe, and everyone has been asking for it. She tweaked the original slightly.
Ingredients:
1 (16 ounce) container cream cheese (room temperature)
1 cup mayonnaise
1 cup cheddar cheese (grated)
1 cup parmigiano reggiano
1 (8 ounce) can sliced jalapenos (pickled)
2 fresh jalapeno peppers (sliced, optional)
Directions:
1. Mix the cream cheese, mayonnaise, most of the cheddar cheese, parmigiano reggiano and pickled jalapenos in a bowl and pour into a baking dish.
2. Take remaining cheddar cheese and sprinkle over the top, followed by sliced fresh jalapenos (optional).
3. Bake in a 375F oven until bubbling, about 10-20 minutes.
My wife actually found and made this recipe, and everyone has been asking for it. She tweaked the original slightly.
Ingredients:
1 (16 ounce) container cream cheese (room temperature)
1 cup mayonnaise
1 cup cheddar cheese (grated)
1 cup parmigiano reggiano
1 (8 ounce) can sliced jalapenos (pickled)
2 fresh jalapeno peppers (sliced, optional)
Directions:
1. Mix the cream cheese, mayonnaise, most of the cheddar cheese, parmigiano reggiano and pickled jalapenos in a bowl and pour into a baking dish.
2. Take remaining cheddar cheese and sprinkle over the top, followed by sliced fresh jalapenos (optional).
3. Bake in a 375F oven until bubbling, about 10-20 minutes.
Sunday, September 11, 2011
Etco-Cooler
Credit: The Nerdist
Normally I come up with, or pass along, relatively healthy cooking suggestions. This is not one of those weeks. If you grew up in the 80's you will remember the animated Ghost Busters cartoon. A slew of toy and food tie-ins (like the Slimer pie) existed, one that I foundly remember my mother not letting me go near is the Ecto Cooler. Joke is on you Mom, because I can make my own...
INGREDIENTS:
3/4 cup orange juice (no pulp)
3/4 cup tangerine juice
1 packet orange Flavor-Aid
1 packet tangerine Flavor-Aid
1 spoonful Country Time powdered lemonade mix (or 1 packet of lemonade Flavor-Aid? Just throwin’ it out there)
1 3/4 cup sugar
Blue and green food coloring
DIRECTIONS:
Stir all ingredients in a gallon jug. Add water to fill the jug. Add food coloring until it’s just the right, unsettling shade of green.
Normally I come up with, or pass along, relatively healthy cooking suggestions. This is not one of those weeks. If you grew up in the 80's you will remember the animated Ghost Busters cartoon. A slew of toy and food tie-ins (like the Slimer pie) existed, one that I foundly remember my mother not letting me go near is the Ecto Cooler. Joke is on you Mom, because I can make my own...
INGREDIENTS:
3/4 cup orange juice (no pulp)
3/4 cup tangerine juice
1 packet orange Flavor-Aid
1 packet tangerine Flavor-Aid
1 spoonful Country Time powdered lemonade mix (or 1 packet of lemonade Flavor-Aid? Just throwin’ it out there)
1 3/4 cup sugar
Blue and green food coloring
DIRECTIONS:
Stir all ingredients in a gallon jug. Add water to fill the jug. Add food coloring until it’s just the right, unsettling shade of green.
Monday, September 05, 2011
New Orleans Hurricane
I found this last week due to Hurricane Irene, and I figured it would make a good labor day weekend drink!
INGREDIENTS:
Ice
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice and cherry for garnish
DIRECTIONS:
Drink!
INGREDIENTS:
Ice
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice and cherry for garnish
DIRECTIONS:
Drink!
Sunday, August 28, 2011
Baked Onion Tarts
I saw Jaime Oliver do this recipe 10 years ago and remembered it. I couldn't find the recipe on his site, but found a similar one for the cook times and then I just meshed my own ideas between the two. I made these on Friday night and they went over very well.
INGREDIENTS:
4 tennis-ball-size onions (8 to 10 oz each), peeled but not trimmed
4 (4-inch-long) fresh rosemary sprigs
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 cup heavy cream
1 oz finely grated parmesan (1/2 cup)
Fine sea salt to taste
4 slices thick bacon (like really thick)
DIRECTIONS:
1. Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.
2. While onions are cooking, gets the fresh rosemary and take the "leaves" off and keep the sprigs (use the sprigs as skewers). Mince the rosemary, enough for 1/2 teaspoon.
3. Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops.
4. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (basically, you want to make a cup out of the onions) and finely chop, adding to rest of chopped onion.
5. Transfer hollowed onions to an oiled 8-inch square baking dish.
6. Preheat oven to 400°F.
7. Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes.
8. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.
9. Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.
10. Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.
11. Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.
INGREDIENTS:
4 tennis-ball-size onions (8 to 10 oz each), peeled but not trimmed
4 (4-inch-long) fresh rosemary sprigs
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 cup heavy cream
1 oz finely grated parmesan (1/2 cup)
Fine sea salt to taste
4 slices thick bacon (like really thick)
DIRECTIONS:
1. Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.
2. While onions are cooking, gets the fresh rosemary and take the "leaves" off and keep the sprigs (use the sprigs as skewers). Mince the rosemary, enough for 1/2 teaspoon.
3. Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops.
4. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (basically, you want to make a cup out of the onions) and finely chop, adding to rest of chopped onion.
5. Transfer hollowed onions to an oiled 8-inch square baking dish.
6. Preheat oven to 400°F.
7. Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes.
8. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.
9. Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.
10. Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.
11. Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.
Sunday, August 21, 2011
Easy Pulled Pork Sandwiches
INGREDIENTS:
2 lbs of pork tenderloin
18 oz bottle of bbq sauce
1 can of root beer or 10 oz chicken stock
8 nice sandwich rolls
** You need a crock pot or other slow cooker **
DIRECTIONS:
1. Put the pork in a crock pot and add the root beer/chicken stock. Set the crock pot to low setting for 6.5 hours (basically you want the pork to fall apart with gentle push from a fork, but don't shred it all just yet)
2. When cooked, drain the pork from the liquids (it is better if the pork is in bigger pieces)
3. Shred the pork and put it back in the crock pot, add the BBQ sauce. Mix it really well and set the crock pot to warm until you are ready to eat it.
2 lbs of pork tenderloin
18 oz bottle of bbq sauce
1 can of root beer or 10 oz chicken stock
8 nice sandwich rolls
** You need a crock pot or other slow cooker **
DIRECTIONS:
1. Put the pork in a crock pot and add the root beer/chicken stock. Set the crock pot to low setting for 6.5 hours (basically you want the pork to fall apart with gentle push from a fork, but don't shred it all just yet)
2. When cooked, drain the pork from the liquids (it is better if the pork is in bigger pieces)
3. Shred the pork and put it back in the crock pot, add the BBQ sauce. Mix it really well and set the crock pot to warm until you are ready to eat it.
Sunday, August 14, 2011
Cheese Biscuits
Credit: Simply Recipes
INGREDIENTS
2 cups + 2 tablespoons all-purpose flour
dash cayenne
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons baking powder
7 tablespoons butter, cold
2 scallions, finely chopped
3 oz. grated Parmesan cheese
3/4 cup buttermilk
Kosher, Maldon, or Black salt for topping (optional; not table/iodized salt)
DIRECTIONS:
1. Preheat the oven to 425F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside.
2. Dice the butter into small pieces. If they get too warm then place them in a bowl and put it in the freezer for about 10 minutes before continuing.
3. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.
4. Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead.
5. Roll the dough out onto a lightly floured surface. Knead once or twice; no more.
6. Form into an 8x8-inch square and cut into 2x2-inch squares and top with a bit of high-quality salt if using.
7. Bake for 12-16 minutes or until golden.
INGREDIENTS
2 cups + 2 tablespoons all-purpose flour
dash cayenne
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons baking powder
7 tablespoons butter, cold
2 scallions, finely chopped
3 oz. grated Parmesan cheese
3/4 cup buttermilk
Kosher, Maldon, or Black salt for topping (optional; not table/iodized salt)
DIRECTIONS:
1. Preheat the oven to 425F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside.
2. Dice the butter into small pieces. If they get too warm then place them in a bowl and put it in the freezer for about 10 minutes before continuing.
3. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.
4. Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead.
5. Roll the dough out onto a lightly floured surface. Knead once or twice; no more.
6. Form into an 8x8-inch square and cut into 2x2-inch squares and top with a bit of high-quality salt if using.
7. Bake for 12-16 minutes or until golden.
Sunday, August 07, 2011
Goulash
INGREDIENTS
2 lbs flank steak (cubed into nice pieces)
1 can crushed tomatoes (29 oz)
1 onion diced
4 cloves of garlic minced
1/2 cup oil (veggie oil is recommended)
2 tablespoons chili powder
1 tablespoon paprika
2 bay leaves
1 tablespoon black pepper
1 tablespoon of salt
1 tablespoon curry powder
1 crushed chicken stock cube
1 tablespoon of oregano
1 teaspoon of A1 or Worcestershire Sauce
DIRECTIONS:
1. Get all of the dry ingredients mixed together (you don't have to, but it is just easier)
2. Mix the meat, oil, seasonings, steak sauce, onions, garlic, and tomato sauce in a large bowl. Seal (with tin foil) and refrigerate for 24 hour hours.
3. Preheat oven to 500 degrees (make sure your oven is clean).
4. Transfer the mixture into a pan, place in oven, let cook for 90-105 minutes.
5. Mix some flour and water together (1/2 cup flour, 1/2 cup water) and stir into the pan.
PS: Make sure you take out the bay leaves!
Check out this Diners, Drive-ins, and Dives episode which inspired me to make this (I tweaked Polka's recipe slightly because I just didn't have some of that stuff).
2 lbs flank steak (cubed into nice pieces)
1 can crushed tomatoes (29 oz)
1 onion diced
4 cloves of garlic minced
1/2 cup oil (veggie oil is recommended)
2 tablespoons chili powder
1 tablespoon paprika
2 bay leaves
1 tablespoon black pepper
1 tablespoon of salt
1 tablespoon curry powder
1 crushed chicken stock cube
1 tablespoon of oregano
1 teaspoon of A1 or Worcestershire Sauce
DIRECTIONS:
1. Get all of the dry ingredients mixed together (you don't have to, but it is just easier)
2. Mix the meat, oil, seasonings, steak sauce, onions, garlic, and tomato sauce in a large bowl. Seal (with tin foil) and refrigerate for 24 hour hours.
3. Preheat oven to 500 degrees (make sure your oven is clean).
4. Transfer the mixture into a pan, place in oven, let cook for 90-105 minutes.
5. Mix some flour and water together (1/2 cup flour, 1/2 cup water) and stir into the pan.
PS: Make sure you take out the bay leaves!
Check out this Diners, Drive-ins, and Dives episode which inspired me to make this (I tweaked Polka's recipe slightly because I just didn't have some of that stuff).
Sunday, July 31, 2011
Spanish Chicken Salad
Credit: Simply Recipes
Ingredients:
4 skinless chicken breasts (about 2 pounds total)
4 bay leaves
1 quart chicken stock
2 garlic cloves, finely chopped
1 cup unsalted, toasted almonds, finely chopped
1/2 large red onion, chopped
1/2 cup parsley, chopped
1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)
3 apple cider vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Directions:
1. Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer.
2. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.
3. While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
4. When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.
Ingredients:
4 skinless chicken breasts (about 2 pounds total)
4 bay leaves
1 quart chicken stock
2 garlic cloves, finely chopped
1 cup unsalted, toasted almonds, finely chopped
1/2 large red onion, chopped
1/2 cup parsley, chopped
1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)
3 apple cider vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Directions:
1. Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer.
2. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.
3. While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
4. When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.
Sunday, July 24, 2011
Joey's Paella
INGREDIENTS:
2 lbs chicken (strips is a good way to go)
1 lb chorizo
6 oz pancetta diced
1 large Spanish onion diced
4 cloves of garlic minced
.01 oz saffron (basically a dash)
28 oz chicken stock
1/2 cup rice (paella rice, jasmine rice, whatever you like, just know how it cooks).
1 bushel of parsley
1 lemon
DIRECTIONS:
1. Get a small pot and warm up the chicken stock.
2. On a plate, sprinkle salt and pepper on the raw chicken. Get a large deep pan or pot (or paella pan), add a splash of olive oil and heat on medium low heat. Add the chicken.
3. Chop up the chorizo into coins and toss it in with the chicken.
4. After a few minutes, add the pancetta and let the fat cook down (4 minutes)
5. Add the onion and garlic
6. In a bowl, add the dry saffron and add a cup of the chicken stock. Let the saffron flavor the stock for a few minutes and then with the meat.
7. Add the rice. Get the parsley and chop the stems finely and add to the pan. Chop the leafy section in larger more generous chunks and add after a few minutes of cooking.
8. This is important, you need to watch the paella and mix it every few minutes to make sure it does not burn. Keep adding chicken stock (slowly) until the dish has the consistency of risotto.
9. When the dish is done, put in a nice large bowl, garnish with a quartered lemon (make sure to squeeze some of the lemon juice on the paella).
2 lbs chicken (strips is a good way to go)
1 lb chorizo
6 oz pancetta diced
1 large Spanish onion diced
4 cloves of garlic minced
.01 oz saffron (basically a dash)
28 oz chicken stock
1/2 cup rice (paella rice, jasmine rice, whatever you like, just know how it cooks).
1 bushel of parsley
1 lemon
DIRECTIONS:
1. Get a small pot and warm up the chicken stock.
2. On a plate, sprinkle salt and pepper on the raw chicken. Get a large deep pan or pot (or paella pan), add a splash of olive oil and heat on medium low heat. Add the chicken.
3. Chop up the chorizo into coins and toss it in with the chicken.
4. After a few minutes, add the pancetta and let the fat cook down (4 minutes)
5. Add the onion and garlic
6. In a bowl, add the dry saffron and add a cup of the chicken stock. Let the saffron flavor the stock for a few minutes and then with the meat.
7. Add the rice. Get the parsley and chop the stems finely and add to the pan. Chop the leafy section in larger more generous chunks and add after a few minutes of cooking.
8. This is important, you need to watch the paella and mix it every few minutes to make sure it does not burn. Keep adding chicken stock (slowly) until the dish has the consistency of risotto.
9. When the dish is done, put in a nice large bowl, garnish with a quartered lemon (make sure to squeeze some of the lemon juice on the paella).
Sunday, July 17, 2011
Thai Salad
Credit: Jaime Oliver
I saw this recipe on a Jaime Oliver cooking show, I tweaked it a bit to fit my own tastes. One the show he suggested ground lamb instead of beef and I might give that a try as well. (Serves 4)
10 1/2 oz cellophane noodles or beanthread noodles
7oz ground beef
2 teaspoons five-spice powder
5 tablespoons olive oil
2 cloves of garlic, peeled and grated
2 heaping teaspoons of grated fresh ginger
3 teaspoons sugar
1 bunch of scallions, finely sliced
3 tablespoons fresh lime juice
1 tablespoon soy sauce
2 fresh red chillies, seeded and finely sliced
1 handful of fresh cilantro, chopped
1 handful of fresh mint, chopped
2 handfuls of roasted peanuts (I suggest chopping them up a bit)
sea salt and freshly ground black pepper
Directions:
1. Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl.
2. In a hot wok fry the beef and five-spice powder in the olive oil until brown and crisp, then add the garlic, ginger, peanuts and sugar and stir-fry for another 4 minutes.
3. Remove from the heat and stir the wok mixture into the noodles. Add the scallions, lime juice, fish sauce, chillies, and mint to the bowl.
4. Toss well and correct the seasoning. Sprinkle with some extra herb leaves if you like and serve cold.
I saw this recipe on a Jaime Oliver cooking show, I tweaked it a bit to fit my own tastes. One the show he suggested ground lamb instead of beef and I might give that a try as well. (Serves 4)
10 1/2 oz cellophane noodles or beanthread noodles
7oz ground beef
2 teaspoons five-spice powder
5 tablespoons olive oil
2 cloves of garlic, peeled and grated
2 heaping teaspoons of grated fresh ginger
3 teaspoons sugar
1 bunch of scallions, finely sliced
3 tablespoons fresh lime juice
1 tablespoon soy sauce
2 fresh red chillies, seeded and finely sliced
1 handful of fresh cilantro, chopped
1 handful of fresh mint, chopped
2 handfuls of roasted peanuts (I suggest chopping them up a bit)
sea salt and freshly ground black pepper
Directions:
1. Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl.
2. In a hot wok fry the beef and five-spice powder in the olive oil until brown and crisp, then add the garlic, ginger, peanuts and sugar and stir-fry for another 4 minutes.
3. Remove from the heat and stir the wok mixture into the noodles. Add the scallions, lime juice, fish sauce, chillies, and mint to the bowl.
4. Toss well and correct the seasoning. Sprinkle with some extra herb leaves if you like and serve cold.
Sunday, July 10, 2011
Grilled Pork Tenderloins with Peaches
Credit: Simply Recipes
Ingredients:
1 pork tenderloin
Olive oil
1 teaspoon kosher salt
1 Tbsp herbes de Provence (Note: I have no idea what this is, so I would use Italian seasoning or you can get some on Amazon)
1-2 yellow peaches or nectarines, quartered or cut into thick slices
Directions:
1. Coat the tenderloin with olive oil, then sprinkle with salt.
2. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes.
3. Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part o the grill.
4. Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches.
5. Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks.
6. Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.
Ingredients:
1 pork tenderloin
Olive oil
1 teaspoon kosher salt
1 Tbsp herbes de Provence (Note: I have no idea what this is, so I would use Italian seasoning or you can get some on Amazon)
1-2 yellow peaches or nectarines, quartered or cut into thick slices
Directions:
1. Coat the tenderloin with olive oil, then sprinkle with salt.
2. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes.
3. Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part o the grill.
4. Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches.
5. Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks.
6. Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.
Sunday, July 03, 2011
Lamb with Green Chili Masala
( #Lamb, #Masala )
Credit: No Recipes
Ingredients:
2 pounds of lamb shoulder cut into 1.5″ cubes
1 tablespoon cumin powder
1 tablespoon kosher salt (halve if using regular salt)
1 teaspoon ground black pepper
1 tablespoon of oil
1 teaspoon whole cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1/4 teaspoon fennel seeds
1 tablespoon garlic, grated
1 tablespoon ginger, grated
3 onions sliced thin
6-10 jalapenos seeded and cut lengthwise into quarters
1/2 teaspoon tamarind concentrate
cilantro for garnish
Directions:
1. Combine the cumin, salt and pepper in a small bowl and sprinkle all of it onto the lamb pieces, tossing around to coat evenly.
2. Heat heavy pot with a lid over medium high heat until it is very hot. Add the oil and brown the meat meat on both sides. Work in small batches, being careful not to overcrowd the pot. You want to get a nice dark brown crust on the outside of the meat as this contributes to the flavor of the sauce. Transfer the browned meat to a plate and set aside.
3. Add a little more oil if the pan needs it, then add the cumin seeds, mustard seeds, fenugreek seeds and fennel seeds to the pot, stirring for about 30 seconds to lightly toast them.
4. Add the ginger and garlic and fry for another minute or so while stirring continuously to prevent burning.
5. Add the onions, then turn down the heat to medium low and cover with a lid for 10 minutes. Remove the lid, and stir vigorously to loosen the bits of flavor from the bottom of the pan.
6. Let most of the accumulated liquid evaporate, then return the lamb to the pot along with any juices. Stir to combine, then cover with a lid and cook over medium low heat for 1 1/2 hours.
7. Add the jalapenos and tamarind concentrate. Since the capsaicin (the compound that makes chili peppers spicy) is in the light color membranes the seeds are attached to, leaving some of the membranes will make your masala more spicy. partially cover to allow steam to escape, then cook until the lamb is very tender and the sauce is very thick (about 1 to 1.5 more hours).
Credit: No Recipes
Ingredients:
2 pounds of lamb shoulder cut into 1.5″ cubes
1 tablespoon cumin powder
1 tablespoon kosher salt (halve if using regular salt)
1 teaspoon ground black pepper
1 tablespoon of oil
1 teaspoon whole cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1/4 teaspoon fennel seeds
1 tablespoon garlic, grated
1 tablespoon ginger, grated
3 onions sliced thin
6-10 jalapenos seeded and cut lengthwise into quarters
1/2 teaspoon tamarind concentrate
cilantro for garnish
Directions:
1. Combine the cumin, salt and pepper in a small bowl and sprinkle all of it onto the lamb pieces, tossing around to coat evenly.
2. Heat heavy pot with a lid over medium high heat until it is very hot. Add the oil and brown the meat meat on both sides. Work in small batches, being careful not to overcrowd the pot. You want to get a nice dark brown crust on the outside of the meat as this contributes to the flavor of the sauce. Transfer the browned meat to a plate and set aside.
3. Add a little more oil if the pan needs it, then add the cumin seeds, mustard seeds, fenugreek seeds and fennel seeds to the pot, stirring for about 30 seconds to lightly toast them.
4. Add the ginger and garlic and fry for another minute or so while stirring continuously to prevent burning.
5. Add the onions, then turn down the heat to medium low and cover with a lid for 10 minutes. Remove the lid, and stir vigorously to loosen the bits of flavor from the bottom of the pan.
6. Let most of the accumulated liquid evaporate, then return the lamb to the pot along with any juices. Stir to combine, then cover with a lid and cook over medium low heat for 1 1/2 hours.
7. Add the jalapenos and tamarind concentrate. Since the capsaicin (the compound that makes chili peppers spicy) is in the light color membranes the seeds are attached to, leaving some of the membranes will make your masala more spicy. partially cover to allow steam to escape, then cook until the lamb is very tender and the sauce is very thick (about 1 to 1.5 more hours).
Sunday, June 26, 2011
Maine Popovers
#Maine, #Popovers
I found this at Jordon's Pond in Maine and needed to figure out how to make them. The best directions are in this video. Check it out:
I found this at Jordon's Pond in Maine and needed to figure out how to make them. The best directions are in this video. Check it out:
Sunday, June 19, 2011
Maine Lobster Roll
( #Maine, #LobsterRoll )
INGREDIENTS
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment
DIRECTIONS
1. Prepare the lobster salad.
2. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
4. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper.
5. Cover with plastic wrap and chill for 30 minutes to 1 hour.
6. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead.
7. When the buns are ready, stuff them with the chilled lobster salad.
INGREDIENTS
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment
DIRECTIONS
1. Prepare the lobster salad.
2. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
4. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper.
5. Cover with plastic wrap and chill for 30 minutes to 1 hour.
6. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead.
7. When the buns are ready, stuff them with the chilled lobster salad.
Sunday, June 12, 2011
Leftover Steak Stew
INGREDIENTS:
2 filet mignon tails (or 15 oz of any red meat you like - I had this in my freezer)
3 diced potatoes
2 diced onions
3 cups beef broth
1 32 oz can of crushed tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon salt
1 teaspoon pepper
1 teaspoon Italian seasonings
DIRECTIONS:
1. Put everything in a crock pot
2. Set it to high and to cook for 5 hours
3. Walk away for 5 hours. When you come back, the meat should fall apart with a fork. Break it up and serve.
Enjoy!
2 filet mignon tails (or 15 oz of any red meat you like - I had this in my freezer)
3 diced potatoes
2 diced onions
3 cups beef broth
1 32 oz can of crushed tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon salt
1 teaspoon pepper
1 teaspoon Italian seasonings
DIRECTIONS:
1. Put everything in a crock pot
2. Set it to high and to cook for 5 hours
3. Walk away for 5 hours. When you come back, the meat should fall apart with a fork. Break it up and serve.
Enjoy!
Sunday, June 05, 2011
Biscuits and Sausage Gravy
( #Biscuits, #Sausage )
Credit: Simply Recipes
A couple of weeks ago I spent the weekend in Virginia and had myself some excellent Biscuits and Gravy, I needed to find a recipe so I make it without a 4 hour drive.
INGREDIENTS
Buttermilk Biscuit Recipe Ingredients:
2 ½ cups self-rising flour (plus extra for flouring your surface)
2 tsp sugar (Optional)
½ tsp kosher salt
4 Tbsp vegetable shortening (see Baking Tips below)
4 Tbsp butter (chilled)
1 cup chilled buttermilk (plus 1-2 tbsp more, if needed)
1 tbsp melted butter (Optional: to brush on top of biscuits after baking)
Sausage Gravy Ingredients:
1 lb sage-flavored pork sausage
¼ cup finely chopped white or yellow onion
6 tbsp all purpose flour
4 cups whole milk
½ tsp poultry seasoning
½ tsp ground nutmeg
¼ tsp salt
1-2 dashes of Worcestershire sauce
1-2 dashes of Tabasco sauce, cayenne pepper, or other hot sauce
1-2 tbsp butter or bacon grease (if needed)
DIRECTIONS:
Buttermilk Biscuits
Baking Tips: 1) Spoon the flour into your measuring cup, and level it off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup, yielding too much flour, 2) Instead of 4 Tbsp each of butter and shortening, feel free to use 8 Tbsp of shortening or butter, or any combination up to 8 Tbsp.
1 Preheat oven to 450 F. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready (lined with Silpat sheets if you have them).
2 Whisk together flour, sugar and salt in a medium-sized bowl. Using a fork or a pastry blender cut in the shortening and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.
3 Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.
4 With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.
5 Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.
6 Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.
7 Optional: Brush the tops of the biscuits with melted butter. (That is NOT optional!)
Sausage Gravy
1 Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.
2 Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.
3 Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt – cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!
Credit: Simply Recipes
A couple of weeks ago I spent the weekend in Virginia and had myself some excellent Biscuits and Gravy, I needed to find a recipe so I make it without a 4 hour drive.
INGREDIENTS
Buttermilk Biscuit Recipe Ingredients:
2 ½ cups self-rising flour (plus extra for flouring your surface)
2 tsp sugar (Optional)
½ tsp kosher salt
4 Tbsp vegetable shortening (see Baking Tips below)
4 Tbsp butter (chilled)
1 cup chilled buttermilk (plus 1-2 tbsp more, if needed)
1 tbsp melted butter (Optional: to brush on top of biscuits after baking)
Sausage Gravy Ingredients:
1 lb sage-flavored pork sausage
¼ cup finely chopped white or yellow onion
6 tbsp all purpose flour
4 cups whole milk
½ tsp poultry seasoning
½ tsp ground nutmeg
¼ tsp salt
1-2 dashes of Worcestershire sauce
1-2 dashes of Tabasco sauce, cayenne pepper, or other hot sauce
1-2 tbsp butter or bacon grease (if needed)
DIRECTIONS:
Buttermilk Biscuits
Baking Tips: 1) Spoon the flour into your measuring cup, and level it off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup, yielding too much flour, 2) Instead of 4 Tbsp each of butter and shortening, feel free to use 8 Tbsp of shortening or butter, or any combination up to 8 Tbsp.
1 Preheat oven to 450 F. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready (lined with Silpat sheets if you have them).
2 Whisk together flour, sugar and salt in a medium-sized bowl. Using a fork or a pastry blender cut in the shortening and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.
3 Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.
4 With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.
5 Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.
6 Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.
7 Optional: Brush the tops of the biscuits with melted butter. (That is NOT optional!)
Sausage Gravy
1 Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.
2 Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.
3 Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt – cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!
Monday, May 23, 2011
Braised Chicken Tacos
Credit: No recipes
INGREDIENTS
2 pounds whole chicken thighs
3 small onions, sliced thinly
4 cloves of garlic, minced
3 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
14 ounce can of chopped tomatoes in juice
2 cinnamon sticks
1 bay leaf
juice of 1 meyer lemon (or juice of 1/2 regular lemon)
Tortillas
DIRECTIONS:
1. Generously salt and pepper the chicken on both sides. Add about 2 tablespoons of oil to a large heavy bottomed pot and heat until the oil is very hot. Brown the chicken in batches, leaving room between the pieces of chicken so they turn a golden brown on one side before flipping. Transfer the browned chicken to a plate and repeat.
2. Turn down the heat to medium low, add the onions and garlic to the pot, and cover with a lid for 10 minutes. When you remove the lid, the onions should be wilted and cooking in their own juices. Use a wooden paddle to scrape up all the browned bits (a.k.a. chicken flavor) from the pan, then turn up the heat to medium high to burn off the liquid. When most of the liquid has evaporated, turn the heat back down and stir and continue to caramelize the onions until they are brown and glossy (another 20-30 minutes).
3. Meanwhile, tear up the chiles into small flat pieces and place them in a single layer on a sheet pan. Roast in a 350 degree oven until they are fragrant, but be careful not to burn them as they will become bitter. Transfer the roasted peppers to a bowl and cover them with very hot water. Once the peppers are soft, transfer them to a food processor or blender adding in about 1/2 cup of the water they were soaking in along with the can of tomatoes. Puree the peppers and tomatoes until they form a smooth sauce.
4. When the onions are done caramelizing add the pepper puree, along with the chicken, cinnamon sticks, bay leaf and lemon juice. Bring to a boil over medium high heat, then reduce the heat to the lowest setting, partially cover with a lid and cook until the chicken falls apart when prodded with a fork (about 1 1/2 hours).
5. When the chicken is done, remove the bay leaf an cinnamon sticks, then use 2 forks to shred the meat. Serve with sliced avocados, lime wedges and tortillas.
INGREDIENTS
2 pounds whole chicken thighs
3 small onions, sliced thinly
4 cloves of garlic, minced
3 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
14 ounce can of chopped tomatoes in juice
2 cinnamon sticks
1 bay leaf
juice of 1 meyer lemon (or juice of 1/2 regular lemon)
Tortillas
DIRECTIONS:
1. Generously salt and pepper the chicken on both sides. Add about 2 tablespoons of oil to a large heavy bottomed pot and heat until the oil is very hot. Brown the chicken in batches, leaving room between the pieces of chicken so they turn a golden brown on one side before flipping. Transfer the browned chicken to a plate and repeat.
2. Turn down the heat to medium low, add the onions and garlic to the pot, and cover with a lid for 10 minutes. When you remove the lid, the onions should be wilted and cooking in their own juices. Use a wooden paddle to scrape up all the browned bits (a.k.a. chicken flavor) from the pan, then turn up the heat to medium high to burn off the liquid. When most of the liquid has evaporated, turn the heat back down and stir and continue to caramelize the onions until they are brown and glossy (another 20-30 minutes).
3. Meanwhile, tear up the chiles into small flat pieces and place them in a single layer on a sheet pan. Roast in a 350 degree oven until they are fragrant, but be careful not to burn them as they will become bitter. Transfer the roasted peppers to a bowl and cover them with very hot water. Once the peppers are soft, transfer them to a food processor or blender adding in about 1/2 cup of the water they were soaking in along with the can of tomatoes. Puree the peppers and tomatoes until they form a smooth sauce.
4. When the onions are done caramelizing add the pepper puree, along with the chicken, cinnamon sticks, bay leaf and lemon juice. Bring to a boil over medium high heat, then reduce the heat to the lowest setting, partially cover with a lid and cook until the chicken falls apart when prodded with a fork (about 1 1/2 hours).
5. When the chicken is done, remove the bay leaf an cinnamon sticks, then use 2 forks to shred the meat. Serve with sliced avocados, lime wedges and tortillas.
Sunday, May 15, 2011
Lamb Stew
Credit: Simply Recipes | Elise
INGREDIENTS:
2-3 lbs of lamb shoulder stew meat, cut into 1½-inch cubes
Olive oil
2 yellow onions, chopped
4 cloves garlic, minced
2 red bell peppers, chopped
2 dry pasilla chiles, chopped, stems and most seeds removed
1 Tbsp paprika
1½ teaspoon ground cumin
1½ cups chicken stock
14 oz of canned whole tomatoes, put through a food mill, or puréed
8-10 sprigs fresh flat leaf parsley
4-5 sprigs of thyme
1 bay leaf
2/3 cup raisins
Salt and pepper
DIRECTIONS:
1. Pat the lamb dry with a paper towel. Drying the lamb this way first will help the lamb pieces brown. Heat 2 tablespoons of olive oil in a large, heavy, high-sided pot, such as a Dutch oven, over medium high heat. When the pot is hot, add the lamb pieces in batches, being careful not to crowd them. Cook, turning as needed so that the lamb pieces brown evenly on all sides, for 6-8 minutes. Transfer to a bowl.
2. Return the pot to medium-high heat. Add the onions, dried peppers and red bell peppers and stir to coat with the oil in the pot. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 more minute.
3. Make a herb basket by placing the parley, thyme and bay leaf in the center of a doubled over cheesecloth square. Gather the ends and secure with kitchen string.
4 Stir in the paprika and cumin and cook for a minute. Add the puréed (or cooked tomatoes put through a food mill) tomatoes, lamb, chicken stock, raisins and bouquet garni. Bring to a boil over high heat, decrease heat to low. Cook, partially covered, for about 3 hours, or until lamb is tender.
Season to taste with salt and pepper and serve over rice.
INGREDIENTS:
2-3 lbs of lamb shoulder stew meat, cut into 1½-inch cubes
Olive oil
2 yellow onions, chopped
4 cloves garlic, minced
2 red bell peppers, chopped
2 dry pasilla chiles, chopped, stems and most seeds removed
1 Tbsp paprika
1½ teaspoon ground cumin
1½ cups chicken stock
14 oz of canned whole tomatoes, put through a food mill, or puréed
8-10 sprigs fresh flat leaf parsley
4-5 sprigs of thyme
1 bay leaf
2/3 cup raisins
Salt and pepper
DIRECTIONS:
1. Pat the lamb dry with a paper towel. Drying the lamb this way first will help the lamb pieces brown. Heat 2 tablespoons of olive oil in a large, heavy, high-sided pot, such as a Dutch oven, over medium high heat. When the pot is hot, add the lamb pieces in batches, being careful not to crowd them. Cook, turning as needed so that the lamb pieces brown evenly on all sides, for 6-8 minutes. Transfer to a bowl.
2. Return the pot to medium-high heat. Add the onions, dried peppers and red bell peppers and stir to coat with the oil in the pot. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 more minute.
3. Make a herb basket by placing the parley, thyme and bay leaf in the center of a doubled over cheesecloth square. Gather the ends and secure with kitchen string.
4 Stir in the paprika and cumin and cook for a minute. Add the puréed (or cooked tomatoes put through a food mill) tomatoes, lamb, chicken stock, raisins and bouquet garni. Bring to a boil over high heat, decrease heat to low. Cook, partially covered, for about 3 hours, or until lamb is tender.
Season to taste with salt and pepper and serve over rice.
Sunday, May 08, 2011
Strawberry Rhubarb Cobbler
Credit Simply Recipes
INGREDIENTS
Fruit mixture
4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 1/2 cups strawberries, stemmed and sliced
1/2 cup white sugar
2 Tablespoons of quick cooking tapioca
1 teaspoon of grated orange peel
Cobbler crust
2 Tbsp white sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten
DIRECTIONS
1. Preheat Oven to 350 degrees
2. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.
3. In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
4. Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.
INGREDIENTS
Fruit mixture
4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 1/2 cups strawberries, stemmed and sliced
1/2 cup white sugar
2 Tablespoons of quick cooking tapioca
1 teaspoon of grated orange peel
Cobbler crust
2 Tbsp white sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten
DIRECTIONS
1. Preheat Oven to 350 degrees
2. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.
3. In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
4. Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.
Sunday, May 01, 2011
Slow Roasted Lamb Shanks
#Lamb | Credit: Kitchen Daily
INGREDIENTS:
1/4 cup extra-virgin olive oil
4 lamb shanks (about 4 pounds total)
1 cup all-purpose flour
2 medium yellow onions, halved and thinly sliced
2 ribs of celery, diced
2 carrots, diced
2 bay leaves
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper to taste
6 garlic cloves, peeled and smashed
1 1/2 quarts low-sodium beef stock
1 pint of dark beer
1/4 cup grated fresh horseradish
DIRECTIONS:
1. Pre-heat oven to 350 degrees F.
2. Set a large Dutch oven on the stove top over medium-high heat and add olive oil.
3. Lightly dredge each shank in flour then brown in the pot on all four sides - about 10 minutes total.
4. Remove shanks from pot and add onion, garlic, carrots and celery. Saute vegetables for 6-8 minutes until very caramelized. Add thyme, bay and season with salt and pepper.
5. Deglaze with beer and add stock. Nestle shanks back into the pot then cover with a lid and place in oven to braise. Cook for 2 hours until meat is just about falling off the bone.
6. When done, lift out shanks and set aside loosely covered with foil. Discard thyme and bay leaf.
7. Return liquid back to pot and set over high heat to reduce. Add grated fresh horseradish and reduce sauce by half - skim fat and discard
Serve shanks and pour over horseradish jus.
INGREDIENTS:
1/4 cup extra-virgin olive oil
4 lamb shanks (about 4 pounds total)
1 cup all-purpose flour
2 medium yellow onions, halved and thinly sliced
2 ribs of celery, diced
2 carrots, diced
2 bay leaves
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper to taste
6 garlic cloves, peeled and smashed
1 1/2 quarts low-sodium beef stock
1 pint of dark beer
1/4 cup grated fresh horseradish
DIRECTIONS:
1. Pre-heat oven to 350 degrees F.
2. Set a large Dutch oven on the stove top over medium-high heat and add olive oil.
3. Lightly dredge each shank in flour then brown in the pot on all four sides - about 10 minutes total.
4. Remove shanks from pot and add onion, garlic, carrots and celery. Saute vegetables for 6-8 minutes until very caramelized. Add thyme, bay and season with salt and pepper.
5. Deglaze with beer and add stock. Nestle shanks back into the pot then cover with a lid and place in oven to braise. Cook for 2 hours until meat is just about falling off the bone.
6. When done, lift out shanks and set aside loosely covered with foil. Discard thyme and bay leaf.
7. Return liquid back to pot and set over high heat to reduce. Add grated fresh horseradish and reduce sauce by half - skim fat and discard
Serve shanks and pour over horseradish jus.
Sunday, April 24, 2011
Apple Empanadas
A few weeks ago, I had a evening of different filling empanadas and capped the evening with an apple filled version of my own creation, here is the recipe.
INGREDIENTS:
4 Granny-Smith Apples (skinned, cored, and diced into small pieces)
Empanadas shells (usually come in packs of 10)
1 cup brown sugar
1 teaspoon normal sugar
1 teaspoon Cinnamon
1 dash nutmeg
1 dash salt
stick of unsalted butter
Optional: Honey or caramel sauce
1 egg
DIRECTIONS:
Preheat oven to 350 degrees.
1. Melt 1/2 butter on medium low heat. Add the apples and let them cook for a few minutes
2. Once the apples start to get soft, add the brown sugar. Mix and let simmer.
3. Add the white sugar, cinnamon, nutmeg, salt and a little bit of the honey or caramel if you are planning to use it. Cover the pan and let it simmer for another couple of minutes.
4. Once the apples are really soft, take them off the heat and start putting the filling in the empanadas. Put a tablespoon and a half of apple filling in the center of each disk and fold over to create a half moon shape. Crimp with a fork at the ends to seal.
5. Crack the egg and use as a wash on the outside of the pastry.
6. Optional: Melt the extra butter in a sauce pan and add brown sugar and cinnamon. Brush the mixture onto the pastry as well.
7. Place in over and cook for 20 minutes.
When done, let the empanadas cool for ten minutes. Serve with a scoop of ice cream and a drizzle of caramel or honey.
INGREDIENTS:
4 Granny-Smith Apples (skinned, cored, and diced into small pieces)
Empanadas shells (usually come in packs of 10)
1 cup brown sugar
1 teaspoon normal sugar
1 teaspoon Cinnamon
1 dash nutmeg
1 dash salt
stick of unsalted butter
Optional: Honey or caramel sauce
1 egg
DIRECTIONS:
Preheat oven to 350 degrees.
1. Melt 1/2 butter on medium low heat. Add the apples and let them cook for a few minutes
2. Once the apples start to get soft, add the brown sugar. Mix and let simmer.
3. Add the white sugar, cinnamon, nutmeg, salt and a little bit of the honey or caramel if you are planning to use it. Cover the pan and let it simmer for another couple of minutes.
4. Once the apples are really soft, take them off the heat and start putting the filling in the empanadas. Put a tablespoon and a half of apple filling in the center of each disk and fold over to create a half moon shape. Crimp with a fork at the ends to seal.
5. Crack the egg and use as a wash on the outside of the pastry.
6. Optional: Melt the extra butter in a sauce pan and add brown sugar and cinnamon. Brush the mixture onto the pastry as well.
7. Place in over and cook for 20 minutes.
When done, let the empanadas cool for ten minutes. Serve with a scoop of ice cream and a drizzle of caramel or honey.
Sunday, April 17, 2011
Joey's Meatloaf
( #meatloaf, #recipes )
INGREDIENTS
2 lbs lean ground beef
1/2 cup diced onions
2 cloves garlic minced
1 egg
1/2 cup bread crumbs
2 teaspoons grated Parmesan cheese
2 tablespoons Worcestershire Sauce
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 cups ketchup
2 tablespoons hot sauce
1 1/2 teaspoons apple cider vinegar
NOTE: You should use a 9x5 Meatloaf pan if possible
DIRECTIONS
Preheat oven to 375 degrees.
1. Mix the ketchup, hot sauce, and apple cider vinegar in a bowl.
2. I like to mix all of my dry seasonings together ahead of time, so get the cheese, salt, pepper,thyme, paprika, garlic powder, bread crumbs, and cheese in a bowl and set aside.
3. Get the ground beef in a big bowl and add the egg, the Worcestershire sauce, 1/2 cup of the ketchup mix, the dry ingredients, the onions and the garlic. Mix it all up with you hand.
4. Put the mixture in the loaf pan and add the remaining ketchup on the top of the loaf.
5. Place in over for 60 minutes. TRICK: I add a pan of water under the loaf to keep it moist - total game changer.
6. Remove from over after 60 minutes and let rest for 10. Might want to drain off the excess fat/juices.
Enjoy!
INGREDIENTS
2 lbs lean ground beef
1/2 cup diced onions
2 cloves garlic minced
1 egg
1/2 cup bread crumbs
2 teaspoons grated Parmesan cheese
2 tablespoons Worcestershire Sauce
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 cups ketchup
2 tablespoons hot sauce
1 1/2 teaspoons apple cider vinegar
NOTE: You should use a 9x5 Meatloaf pan if possible
DIRECTIONS
Preheat oven to 375 degrees.
1. Mix the ketchup, hot sauce, and apple cider vinegar in a bowl.
2. I like to mix all of my dry seasonings together ahead of time, so get the cheese, salt, pepper,thyme, paprika, garlic powder, bread crumbs, and cheese in a bowl and set aside.
3. Get the ground beef in a big bowl and add the egg, the Worcestershire sauce, 1/2 cup of the ketchup mix, the dry ingredients, the onions and the garlic. Mix it all up with you hand.
4. Put the mixture in the loaf pan and add the remaining ketchup on the top of the loaf.
5. Place in over for 60 minutes. TRICK: I add a pan of water under the loaf to keep it moist - total game changer.
6. Remove from over after 60 minutes and let rest for 10. Might want to drain off the excess fat/juices.
Enjoy!
Sunday, April 10, 2011
Veggie Burger
Credit: Kitchen Daily
INGREDIENTS:
1 16-oz. can black beans, drained
1 16-oz. can kidney beans, drained
1 tablespoon olive oil
2 carrots, finely diced
1 large onion, diced
1 green bell pepper, diced
1 cup fresh or frozen corn kernels
1 package taco seasoning
1 cup whole wheat breadcrumbs
1 egg, beaten
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil for cooking
FOR GARNISH:
8 round pineapple slices, 1/8 -inch thick
1 avocado, thinly sliced
Cilantro leaves
8 whole grain hamburger buns, toasted
1/2 cup jalapeno ketchup*
DIRECTIONS:
1. Mash the black beans and kidney beans together in a large bowl and set aside.
2. In a large saute pan over medium heat, saute the carrots, onions, and peppers in the olive oil for about 6-8 minutes, or until softened. Add the corn and saute for one more minute.
3. Add the vegetables to the mashed beans and taco seasoning. Mix well, then add the beaten egg and breadcrumbs. Stir well to incorporate and season with salt and pepper to taste.
4. Using a 1/2 cup measuring cup, divide the mixture into 8 equal portions and form into patties. Place in the refrigerator for 30 minutes.
5. Meanwhile, prepare the grilled pineapple and jalapeno ketchup. Grill the pineapple slices on a hot grill or grill pan for 1 minute per side, until grill marks appear. Set aside.
6. Heat a large nonstick saute pan over medium heat; remove the veggie burgers from the refrigerator. Drizzle 1 tablespoon vegetable oil in the pan and cook 4 of the veggie burgers for 3 minutes per side, until golden brown. Repeat with the remaining 4 burgers.
7. Serve the burgers on toasted buns with the grilled pineapple, sliced avocado, and jalapeno ketchup.
INGREDIENTS:
1 16-oz. can black beans, drained
1 16-oz. can kidney beans, drained
1 tablespoon olive oil
2 carrots, finely diced
1 large onion, diced
1 green bell pepper, diced
1 cup fresh or frozen corn kernels
1 package taco seasoning
1 cup whole wheat breadcrumbs
1 egg, beaten
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil for cooking
FOR GARNISH:
8 round pineapple slices, 1/8 -inch thick
1 avocado, thinly sliced
Cilantro leaves
8 whole grain hamburger buns, toasted
1/2 cup jalapeno ketchup*
DIRECTIONS:
1. Mash the black beans and kidney beans together in a large bowl and set aside.
2. In a large saute pan over medium heat, saute the carrots, onions, and peppers in the olive oil for about 6-8 minutes, or until softened. Add the corn and saute for one more minute.
3. Add the vegetables to the mashed beans and taco seasoning. Mix well, then add the beaten egg and breadcrumbs. Stir well to incorporate and season with salt and pepper to taste.
4. Using a 1/2 cup measuring cup, divide the mixture into 8 equal portions and form into patties. Place in the refrigerator for 30 minutes.
5. Meanwhile, prepare the grilled pineapple and jalapeno ketchup. Grill the pineapple slices on a hot grill or grill pan for 1 minute per side, until grill marks appear. Set aside.
6. Heat a large nonstick saute pan over medium heat; remove the veggie burgers from the refrigerator. Drizzle 1 tablespoon vegetable oil in the pan and cook 4 of the veggie burgers for 3 minutes per side, until golden brown. Repeat with the remaining 4 burgers.
7. Serve the burgers on toasted buns with the grilled pineapple, sliced avocado, and jalapeno ketchup.
Sunday, April 03, 2011
The Perfect Bloody Mary
#bloodymary | Credit: io9
This is a recipe that the American Chemical Society revealed as the PERFECT Bloody Mary mixture. Don't mess with scientists who drink!
1 oz vodka
5 oz tomato juice
1/2 oz lemon juice
pinch celery salt
2 shakes Worcestershire sauce
2 shakes Tobasco sauce
ground black pepper
Serve it over ice and garnish it with a celery stick and a lemon wedge.
This is a recipe that the American Chemical Society revealed as the PERFECT Bloody Mary mixture. Don't mess with scientists who drink!
1 oz vodka
5 oz tomato juice
1/2 oz lemon juice
pinch celery salt
2 shakes Worcestershire sauce
2 shakes Tobasco sauce
ground black pepper
Serve it over ice and garnish it with a celery stick and a lemon wedge.
Sunday, March 27, 2011
Jalapeño Ketchup
Credit: KitchenDaily
Ingredients:
2 teaspoons vegetable oil
1 jalapenos, seeded and finely diced
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
1/3 cup dark brown sugar
1/4 cup cider vinegar
Directions:
1. Heat a small saucepan over medium-high heat and add the vegetable oil and jalapeno. Cook, stirring constantly, for 2 minutes, or until the jalapenos have softened.
2. Add the tomato sauce, tomato paste, brown sugar, and cider vinegar.
3. Bring to a boil, then lower heat and simmer until thickened and reduced to 1/2 cup, about 10 minutes.
4. Remove from heat and set aside.
Ingredients:
2 teaspoons vegetable oil
1 jalapenos, seeded and finely diced
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
1/3 cup dark brown sugar
1/4 cup cider vinegar
Directions:
1. Heat a small saucepan over medium-high heat and add the vegetable oil and jalapeno. Cook, stirring constantly, for 2 minutes, or until the jalapenos have softened.
2. Add the tomato sauce, tomato paste, brown sugar, and cider vinegar.
3. Bring to a boil, then lower heat and simmer until thickened and reduced to 1/2 cup, about 10 minutes.
4. Remove from heat and set aside.
Sunday, March 20, 2011
Corned Beef Hash
( #CornedBeef, #Hash )
Credit: Huffington Post: Meathead Goodwyn
Got that leftover corned beef from St. Patrick's Day? Here is a hash recipe.
Ingredients
2 cups cooked leftover corned beef
2 cups cooked leftover potatoes
1 medium onion, coarsely chopped
1 teaspoon dried thyme
4 pasteurized eggs
2 teaspoons bacon fat, lard, butter, or cooking oil
1/2 cup broth from the boiled corned beef and cabbage or just plain water
Directions:
1. Chop the meat and potatoes into 1/4 to 1/2" cubes.
2. In a large bowl, beat 2 eggs with a fork, then add the corned beef, potatoes, onions, garlic, and thyme. Add the broth or water. Mix.
3. On your grill or stovetop, preheat a frying pan, preferably a cast iron pan, to high and add the fat. Roll it around so it coats the bottoms and sides.
4. Add the hash mix and pat it down with a spatula. Cook on until the eggs in the mix set. With a spatula, flip things over. If the meat looks dry, add another 1/2 cup of broth or water.
5. Crack the remaining eggs and lay them on top of the hash. Turn the heat to medium. Cover and cook until the whites have set but the yolks are still runny. This could take 10 to 15 minutes, longer than you think. If you are not using pasteurized eggs you should cook them until the yolks are set. The salmonella risk is too great. Just don't burn the bottom.
6. While the eggs are cooking, heat the leftover cabbage as a side dish. Microwave is fine.
Credit: Huffington Post: Meathead Goodwyn
Got that leftover corned beef from St. Patrick's Day? Here is a hash recipe.
Ingredients
2 cups cooked leftover corned beef
2 cups cooked leftover potatoes
1 medium onion, coarsely chopped
1 teaspoon dried thyme
4 pasteurized eggs
2 teaspoons bacon fat, lard, butter, or cooking oil
1/2 cup broth from the boiled corned beef and cabbage or just plain water
Directions:
1. Chop the meat and potatoes into 1/4 to 1/2" cubes.
2. In a large bowl, beat 2 eggs with a fork, then add the corned beef, potatoes, onions, garlic, and thyme. Add the broth or water. Mix.
3. On your grill or stovetop, preheat a frying pan, preferably a cast iron pan, to high and add the fat. Roll it around so it coats the bottoms and sides.
4. Add the hash mix and pat it down with a spatula. Cook on until the eggs in the mix set. With a spatula, flip things over. If the meat looks dry, add another 1/2 cup of broth or water.
5. Crack the remaining eggs and lay them on top of the hash. Turn the heat to medium. Cover and cook until the whites have set but the yolks are still runny. This could take 10 to 15 minutes, longer than you think. If you are not using pasteurized eggs you should cook them until the yolks are set. The salmonella risk is too great. Just don't burn the bottom.
6. While the eggs are cooking, heat the leftover cabbage as a side dish. Microwave is fine.
Sunday, March 13, 2011
Home Cured Corned Beef
Credit: Simple Recipes | Elise
INGREDIENTS
Pickling spices:
1 Tbsp whole allspice berries
1 Tbsp whole mustard seeds (brown or yellow)
1 Tbsp coriander seeds
1 Tbsp red pepper flakes
1 Tbsp whole cloves
1 Tbsp whole black peppercorns
9 whole cardamom pods
6 large bay leaves, crumbled
2 teaspoons ground ginger
1/2 stick cinnamon
Brine:
1 gallon water
2 cups Kosher salt
5 teaspoons pink curing salt*
3 Tbsp pickling spices
1/2 cup brown sugar
Brisket:
1 4-5 pound beef brisket
1 Tbsp pickling spices
DIRECTIONS
1 You can either used store-bought pickling spices or you can make your own. To make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, peppercorns, and cardamom pods in a small frying pan on high heat until fragrant and you hear the mustard seeds start to pop. Remove from heat and place in a small bowl. Use a mortar and pestle to crush the spices a little (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and stir in the crumbled bay leaves and ground ginger.
2 Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
3 Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down with a plate. Alternatively you can use a 2-gallon freezer bag (placed in a container so if it leaks it doesn't leak all over your refrigerator), place the brisket in the freezer bag and about 2 quarts of brine, squeezing out the air from the bag before sealing. Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined equally.
4 At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water. Place the brisket in a large pot that just fits around the brisket and cover with at least one inch of water. If you want your brisket less salty, add another inch of water to the pot. Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender. (At this point you can store in the fridge for up to a week.) Remove the meat to a cutting board.
INGREDIENTS
Pickling spices:
1 Tbsp whole allspice berries
1 Tbsp whole mustard seeds (brown or yellow)
1 Tbsp coriander seeds
1 Tbsp red pepper flakes
1 Tbsp whole cloves
1 Tbsp whole black peppercorns
9 whole cardamom pods
6 large bay leaves, crumbled
2 teaspoons ground ginger
1/2 stick cinnamon
Brine:
1 gallon water
2 cups Kosher salt
5 teaspoons pink curing salt*
3 Tbsp pickling spices
1/2 cup brown sugar
Brisket:
1 4-5 pound beef brisket
1 Tbsp pickling spices
DIRECTIONS
1 You can either used store-bought pickling spices or you can make your own. To make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, peppercorns, and cardamom pods in a small frying pan on high heat until fragrant and you hear the mustard seeds start to pop. Remove from heat and place in a small bowl. Use a mortar and pestle to crush the spices a little (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and stir in the crumbled bay leaves and ground ginger.
2 Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
3 Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down with a plate. Alternatively you can use a 2-gallon freezer bag (placed in a container so if it leaks it doesn't leak all over your refrigerator), place the brisket in the freezer bag and about 2 quarts of brine, squeezing out the air from the bag before sealing. Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined equally.
4 At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water. Place the brisket in a large pot that just fits around the brisket and cover with at least one inch of water. If you want your brisket less salty, add another inch of water to the pot. Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender. (At this point you can store in the fridge for up to a week.) Remove the meat to a cutting board.
Sunday, March 06, 2011
Cheese Fondue
Credit: Kitchen Daily | Lauren Costello
Here is a heart attack waiting to happen... Enjoy!
Fondue Ingredients:
2 cups whole milk
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
4 cups shredded sharp cheddar cheese
Fondue Accompaniments:
baguette or sourdough bread cubes
cubed apples or pears
cubed cooked ham, turkey, chicken, or beef
cooked broccoli florets
cooked potato pieces
grape tomatoes
Directions:
Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, mixing bowl, whisk, medium saucepan, fondue pot and forks
1. Toss the shredded cheddar cheese with cornstarch in a large bowl. Set aside.
2. In a medium saucepan over low heat, whisk the milk, mustard, Worcestershire, salt, white pepper, and nutmeg, stirring occasionally, until it is hot and begins to gently bubble.
3. Using a whisk, gradually add in the cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling.
4. Season to taste with additional salt and pepper if necessary.
5. Pour the mixture into a fondue pot or bread bowl. Serve immediately with bread, fruit, vegetables, or meat with fondue forks or skewers.
Here is a heart attack waiting to happen... Enjoy!
Fondue Ingredients:
2 cups whole milk
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
4 cups shredded sharp cheddar cheese
Fondue Accompaniments:
baguette or sourdough bread cubes
cubed apples or pears
cubed cooked ham, turkey, chicken, or beef
cooked broccoli florets
cooked potato pieces
grape tomatoes
Directions:
Gather these tools: cutting board, chef's knife, dry and wet measuring cups, measuring spoons, mixing bowl, whisk, medium saucepan, fondue pot and forks
1. Toss the shredded cheddar cheese with cornstarch in a large bowl. Set aside.
2. In a medium saucepan over low heat, whisk the milk, mustard, Worcestershire, salt, white pepper, and nutmeg, stirring occasionally, until it is hot and begins to gently bubble.
3. Using a whisk, gradually add in the cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling.
4. Season to taste with additional salt and pepper if necessary.
5. Pour the mixture into a fondue pot or bread bowl. Serve immediately with bread, fruit, vegetables, or meat with fondue forks or skewers.
Sunday, February 27, 2011
Edamame Fried Rice
Credit: Kitchen Daily - Lauren Braun Costello
I was looking for a simple fried rice recipe this week and came across this interesting version...
Ingredients:
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 scallions, trimmed and chopped
2 carrots, diced
2/3 cup frozen shelled edamame, thawed
4 cups cooked white rice (cold)
1/4 cup soy sauce
1 tablespoon toasted sesame oil
Directions:
1. Heat a large nonstick saute pan or wok over medium high heat. Add 2 tablespoons vegetable oil and swirl to coat the pan.
2. Add the garlic and ginger and saute until fragrant and soft, about 2 minutes.
3. Add the scallion (or onion) and carrots, and continue cooking for another 2 minutes.
4. Add the rice, edamame, soy sauce, and sesame oil, stirring constantly to evenly distribute and heat the ingredients.
5. Use the back of a fork to break up the rice if it is sticking in chunks.
The writer recommends using day old rice as it cooks better and also suggests adding meat if you are so inclined.
I was looking for a simple fried rice recipe this week and came across this interesting version...
Ingredients:
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 scallions, trimmed and chopped
2 carrots, diced
2/3 cup frozen shelled edamame, thawed
4 cups cooked white rice (cold)
1/4 cup soy sauce
1 tablespoon toasted sesame oil
Directions:
1. Heat a large nonstick saute pan or wok over medium high heat. Add 2 tablespoons vegetable oil and swirl to coat the pan.
2. Add the garlic and ginger and saute until fragrant and soft, about 2 minutes.
3. Add the scallion (or onion) and carrots, and continue cooking for another 2 minutes.
4. Add the rice, edamame, soy sauce, and sesame oil, stirring constantly to evenly distribute and heat the ingredients.
5. Use the back of a fork to break up the rice if it is sticking in chunks.
The writer recommends using day old rice as it cooks better and also suggests adding meat if you are so inclined.
Sunday, February 20, 2011
BBQ Pulled Pork
( #BBQ, #Pork )
Here is a recipe I did last week. Because I didn't have any BBQ sauce, I made my own. I cut way more onions than needed for the sauce because I wanted more in my sandwich.
BBQ Sauce
INGREDIENTS:
3 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1 tablespoon of butter
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke (just a few drops - optional)
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
DIRECTIONS:
In a saucepan, heat the onion, garlic, pepper flakes, and ground cumin in butter. Cook until the onions are softened.
Stir in the brown sugar, molasses, ketchup, apple cider, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes longer. Add salt and pepper, to taste. Stir in a few drops of mesquite smoke flavor if like a smoky flavor (optional).
Place the mixture in a crock pot set to high heat.
Making the BBQ Pork:
Get a 2 lb pork shoulder and brown it in the saucepan. Then put it in the crock pot and walk away for 6 hours. Pull apart the pork with a fork and serve in a roll.
Here is a recipe I did last week. Because I didn't have any BBQ sauce, I made my own. I cut way more onions than needed for the sauce because I wanted more in my sandwich.
BBQ Sauce
INGREDIENTS:
3 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1 tablespoon of butter
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke (just a few drops - optional)
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
DIRECTIONS:
In a saucepan, heat the onion, garlic, pepper flakes, and ground cumin in butter. Cook until the onions are softened.
Stir in the brown sugar, molasses, ketchup, apple cider, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes longer. Add salt and pepper, to taste. Stir in a few drops of mesquite smoke flavor if like a smoky flavor (optional).
Place the mixture in a crock pot set to high heat.
Making the BBQ Pork:
Get a 2 lb pork shoulder and brown it in the saucepan. Then put it in the crock pot and walk away for 6 hours. Pull apart the pork with a fork and serve in a roll.
Sunday, February 13, 2011
Jambalaya
Credit: Esquire Magazine & Sarah O'Kelley
INGREDIENTS:
1 stick plus 2 tbsp unsalted butter
2 lbs diced andouille or other smoked, ready-to-eat sausage (about 7 cups)
3 cups chopped yellow onion (about 1 ½ medium onions)
2 cups chopped celery (about 5 ribs)
2 cups chopped green bell pepper (about 2 medium peppers)
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tbsp minced garlic (about 3 medium cloves)
4-lb roasted chicken, skin and fat discarded, meat pulled (about 5 cups)
1 qt chicken stock or low-sodium broth
1 28-oz can crushed tomatoes
8 sprigs fresh thyme, tied together with kitchen twine
2 bay leaves
3 tbsp hot sauce (or less if desired)
1 tbsp Worcestershire sauce
2 tsp ground coriander
4 cups Uncle Ben's Original converted parboiled rice, or other parboiled rice
1 bunch scallions, chopped
DIRECTIONS:
Preheat oven to 450 degrees and start chopping.
In a large pot — at least 8 quarts with a tightly fitting lid — melt butter until foamy over medium-high heat. Add andouille and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
Add onions, celery, bell peppers, salt, and pepper and cook until onions are translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add pulled chicken, chicken stock, tomatoes, thyme, bay leaves, hot sauce, Worcestershire, and coriander. Stir to combine. When liquid comes to a simmer, add rice, cover, and transfer pot to preheated oven. Cook until rice has absorbed all of the liquid and is tender, 30 to 40 minutes. (The rice should be moist but not wet with excess liquid.) Do not remove lid before 30 minutes to check — quickly — for doneness, as you will interrupt the steaming process. (Note: Cooking any grain is about steam. The cooking time here depends on your pot's ability to retain heat and the lid's ability to trap steam.)
Remove from oven. Discard bundle of thyme and bay leaves. Add scallions and stir to thoroughly combine. Salt to taste.
Serve in bowls, passing extra hot sauce on the side. (Note: There is always carryover cooking with rice, so if you're not serving immediately, transfer to a large platter or bowl.) Serves 10 to 12.
INGREDIENTS:
1 stick plus 2 tbsp unsalted butter
2 lbs diced andouille or other smoked, ready-to-eat sausage (about 7 cups)
3 cups chopped yellow onion (about 1 ½ medium onions)
2 cups chopped celery (about 5 ribs)
2 cups chopped green bell pepper (about 2 medium peppers)
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tbsp minced garlic (about 3 medium cloves)
4-lb roasted chicken, skin and fat discarded, meat pulled (about 5 cups)
1 qt chicken stock or low-sodium broth
1 28-oz can crushed tomatoes
8 sprigs fresh thyme, tied together with kitchen twine
2 bay leaves
3 tbsp hot sauce (or less if desired)
1 tbsp Worcestershire sauce
2 tsp ground coriander
4 cups Uncle Ben's Original converted parboiled rice, or other parboiled rice
1 bunch scallions, chopped
DIRECTIONS:
Preheat oven to 450 degrees and start chopping.
In a large pot — at least 8 quarts with a tightly fitting lid — melt butter until foamy over medium-high heat. Add andouille and cook, stirring occasionally, until lightly browned, 5 to 10 minutes.
Add onions, celery, bell peppers, salt, and pepper and cook until onions are translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add pulled chicken, chicken stock, tomatoes, thyme, bay leaves, hot sauce, Worcestershire, and coriander. Stir to combine. When liquid comes to a simmer, add rice, cover, and transfer pot to preheated oven. Cook until rice has absorbed all of the liquid and is tender, 30 to 40 minutes. (The rice should be moist but not wet with excess liquid.) Do not remove lid before 30 minutes to check — quickly — for doneness, as you will interrupt the steaming process. (Note: Cooking any grain is about steam. The cooking time here depends on your pot's ability to retain heat and the lid's ability to trap steam.)
Remove from oven. Discard bundle of thyme and bay leaves. Add scallions and stir to thoroughly combine. Salt to taste.
Serve in bowls, passing extra hot sauce on the side. (Note: There is always carryover cooking with rice, so if you're not serving immediately, transfer to a large platter or bowl.) Serves 10 to 12.
Sunday, February 06, 2011
BuffleJoe 3.0
( #Buffalo, #Superbowl )
NOTE: Need a crock pot
INGREDIENTS
1 large loaf of bread (the crustier the better, make sure it is wide)
Chicken breasts (about 2.5 lbs)
3 oz tomato paste
Two red onions
8 oz chicken stock
Celery stalks (cut into strips)
Blue Cheese Dressing
Shoe-String French Fries
Cooper-Sharp Cheese
Two Large bottles of hot sauce (your choice)
Buttermilk
Seasoning Pack (for fries)
2 tablespoons sea salt
1 teaspoon black pepper
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon onion powder
DIRECTIONS
1. Two days before you want to eat the sandwich: Put the chicken breasts in a zip-lock bag and fill with buttermilk. Seal it, put it in a bowl (just in case it leaks), and refrigerate overnight (at least 4 hours).
2. 12 hours before you are ready to eat the sandwich (or the night before): In a large bowl (or in the crock pot) - mix chicken stock, the tomato paste, and 4 oz of hot sauce. Put the mixture in the crock pot, set it to 10 hours cook time, low heat.
3. Dice up the two red onions and caramelize them in a frying pan - transfer to crock pot.
4. In the same pan, cook the chicken 4 minutes on each side and transfer to the crock pot.
5. Mix it up, walk away for 10 hours.
6. 10 hours later: Get a wooden spoon or fork and break the chicken apart (should be very easy).
7. Take out the french fries, preheat the oven, season the fries with the seasoning pack, and cook as directed (don't be afraid to hit broil for the last 4 minutes).
8. Mix blue cheese with hot sauce and treat as a spread for the sandwich.
9. Cut open the loaf of bread: Add the spread, then the cooper sharp, then the celery, then the chicken (use a slotted spoon), and then the fries. Drizzle a little spread on top of the fries.
NOTE: Need a crock pot
INGREDIENTS
1 large loaf of bread (the crustier the better, make sure it is wide)
Chicken breasts (about 2.5 lbs)
3 oz tomato paste
Two red onions
8 oz chicken stock
Celery stalks (cut into strips)
Blue Cheese Dressing
Shoe-String French Fries
Cooper-Sharp Cheese
Two Large bottles of hot sauce (your choice)
Buttermilk
Seasoning Pack (for fries)
2 tablespoons sea salt
1 teaspoon black pepper
1 tablespoon red pepper flakes
1 tablespoon paprika
1 tablespoon onion powder
DIRECTIONS
1. Two days before you want to eat the sandwich: Put the chicken breasts in a zip-lock bag and fill with buttermilk. Seal it, put it in a bowl (just in case it leaks), and refrigerate overnight (at least 4 hours).
2. 12 hours before you are ready to eat the sandwich (or the night before): In a large bowl (or in the crock pot) - mix chicken stock, the tomato paste, and 4 oz of hot sauce. Put the mixture in the crock pot, set it to 10 hours cook time, low heat.
3. Dice up the two red onions and caramelize them in a frying pan - transfer to crock pot.
4. In the same pan, cook the chicken 4 minutes on each side and transfer to the crock pot.
5. Mix it up, walk away for 10 hours.
6. 10 hours later: Get a wooden spoon or fork and break the chicken apart (should be very easy).
7. Take out the french fries, preheat the oven, season the fries with the seasoning pack, and cook as directed (don't be afraid to hit broil for the last 4 minutes).
8. Mix blue cheese with hot sauce and treat as a spread for the sandwich.
9. Cut open the loaf of bread: Add the spread, then the cooper sharp, then the celery, then the chicken (use a slotted spoon), and then the fries. Drizzle a little spread on top of the fries.
Monday, January 31, 2011
Ropa Vieja
( #Cuban, #RopaVieja )
This is one of my all time favorite Cuban meals...
Ingredients
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon white vinegar
Directions
1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
3. When ready to serve, shred meat and serve with tortillas or rice.
This is one of my all time favorite Cuban meals...
Ingredients
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon white vinegar
Directions
1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
3. When ready to serve, shred meat and serve with tortillas or rice.
Sunday, January 23, 2011
Korean Seitan Burrito
CREDIT: Living on the Vedge
INGREDIENTS:
1 container of Ray's Seitan, drained and rinsed
1 batch of Korean BBQ sauce (like Koji)
1 cucumber, cut into strips lengthwise
1 onion, diced
1 orange pepper, cut into strips
1 bunch of cilantro
1 bunch of mung bean sprouts (find at local Asian market)
4 tortillas
salsa
kimchi, or shredded cabbage if kimchi is not available
oil
DIRECTIONS:
1. Coat seitan in BBQ sauce and let marinate.
2. Saute onion and pepper in oil over medium high heat for 3 minutes.
3. Add seitan and cook for 5 minutes, stirring through.
4. Assemble burrito by layering tortilla with seitan mixture, kimchi, cucumber, cilantro, and salsa.
Top with sprouts and roll.
INGREDIENTS:
1 container of Ray's Seitan, drained and rinsed
1 batch of Korean BBQ sauce (like Koji)
1 cucumber, cut into strips lengthwise
1 onion, diced
1 orange pepper, cut into strips
1 bunch of cilantro
1 bunch of mung bean sprouts (find at local Asian market)
4 tortillas
salsa
kimchi, or shredded cabbage if kimchi is not available
oil
DIRECTIONS:
1. Coat seitan in BBQ sauce and let marinate.
2. Saute onion and pepper in oil over medium high heat for 3 minutes.
3. Add seitan and cook for 5 minutes, stirring through.
4. Assemble burrito by layering tortilla with seitan mixture, kimchi, cucumber, cilantro, and salsa.
Top with sprouts and roll.
Sunday, January 16, 2011
Best Hot Chocolate Ever
Credit: Cooks Country
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon Salt
1. Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
2. Store in airtight container for up to 3 months.
3. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk.
Top with whipped cream or mini marshmallows.
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon Salt
1. Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground.
2. Store in airtight container for up to 3 months.
3. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk.
Top with whipped cream or mini marshmallows.
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