| (no subject) |
[Nov. 12th, 2004|03:38 am] |
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half of america is sorry for the other half fucking us over. here are some apologies. |
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![[info]](http://l-stat.livejournal.com/img/userinfo.gif) sweetlasting's best brownies |
[Nov. 11th, 2004|10:26 pm] |
1/2 cup melted butter or margarine
1 c sugar
1 tsp vanilla
2 eggs
1/3 cup cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 c flour
Mix the butter/margarine and sugar together. Add rest of ingredients in the order they are listed mixing as you go. (mix after each ingredient is added). You can also throw in chopped nuts if that's your thing. Bake in a greased pan at 350 for 20-25 minutes. I "frost" them with a sprinkling of icing sugar because I'm lazy and also make crappy icing.
and the True story: I once made these and put them in the oven without putting the flour in. I pulled them out, stirred in the flour, and they still came out great. I don't really measure any more, just throw it all together. For instance, the 1/3 cup cocoa is really more like three heaping tablespoons. And I definitely use more than the 1/4 tsp of baking powder. I've also added melted chocolate to the batter, it makes them more fudgy but they're good in their original form too |
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| littlered36's recipes |
[Oct. 26th, 2004|01:22 pm] |
Grilled Salmon w/ Habanero-Lime Butter
1/4 cup vegetable oil
1/2 cup orange juice
3 TBSP limejuice
3 TBSP tequila
1 TSBP Grated lime zest
1 TSBP minced habanero pepper ~Wear gloves when mincing~
1 clove garlic ~ minced
4 (5 oz) salmon steaks
1/4 cup butter ~ softened
1/4 tsp. garlic salt
1 TBSP limejuice
2 tsp. minced habanero pepper
2 tsp. granted lime zest
Directions:
In bowl stir together vegetable oil, orange juice, 3 TBSP lime juice, tequila, 1 TBSP lime zest, 1 TSBP habanero pepper and garlic. Reserve a small amount to us as a basting sauce, and pour the remainder into a shallow baking dish (or better yet use Tupperware's Season-Serve) Place salmon in dish and turn to coat. Cover and refrigerate for 2 to 4 hours, turning frequently.
In a small bowl, mix together softened butter, garlic salt, 1 tsp. limejuice, 2 tsp. habanero pepper and 2 tsp. lime zest. Cover and refrigerate.
Preheat grill (or can be done under the broiler) to med. heat.
Heat up habanero butter in saucepan (or microwave)
Lightly oil the grate (if using broiler, use a cookie sheet) and place salmon on the grill. Cook 5 to 8 mins, per side or until fish can be easily flaked with a fork. Transfer to serving dish and top with habanero butter and serve.~Enjoy~
This dish is quite spicy...but very very good!
I had served it with asparagus and Hollandaise sauce. I cheated and used Knor's. Actually I prefer it over homemade :)
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Senegalses Chicken Yassa
1/4 cup fresh lemon juice
4 large onions, thinly sliced
salt and freshly ground pepper
1/4 tsp. Chile powder
5 TBSP peanut oil
1 4 lb. chicken, cut into 6-8 pieces
1 habanero chile pepper - minced ~Wear gloves when mincing~
1 TBSP dijon mustard
1/4 cup water
In a bowl (Or Tupperware's SeasonServe), mix together lemon juice, onions, salt, pepper, minced habanero pepper and the peanut oil. Place the chicken pieces in the marinade and place in the refrigerator for at least 3 hours.
Preheat the broiler, remove chicken from marinade and broiler until chicken pieces are lightly browned.
Remove the onions from the marinade and cook in a large sauté pan over low heat until tender (about 15 mins.)
Add remaining marinade to the sauté pan and heat. Add the broiled chicken pieces, chili powder, mustard and water.
Bring to a boil and reduce heat to low and simmer for 20 mins. or until chicken is tender and cooked through. ~Enjoy~
***********************
This dish was wonderful! Although it was spicy, it was a good spicy, not too hot (although hubby decided it was not hot enough and added another harbanro pepper to the mix.) WOW....now it was hot! I ended up adding a bit of sugar, lemon and vinegar to soften the blow a bit. LOL
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Chocolate Mousse
1 lb. sweet chocolate
6 eggs - separated
1 cup butter - softened
whipping cream
vanilla or run
pinch of salt
sugar
1/3 cup chopped nuts and or grated chocolate
Melt the chocolate in microwave (you should never use a double boiler to melt chocolate, as the steam gets into the chocolate) When melting chocolate in the microwave, best way is to do this in 30 second intravels stirring each time. As it will not look like it is melting. After melted place in sauce pan, add egg yolks one at a time, beating thoroughly. Keep heat very low. Next add butter which should be very soft, not melted. Beat vigorously. Remove from heat. Beat the egg whites stiff, but not dry, with a pinch of salt and fold into the chocolate mixture, thoroughly so that no egg whites show. Put into greased 6 cup mold, bowl or individual cups. Let stand in fridge overnight. About one hour before serving, turn out dessert. Dip into hot water once or twice to facilitate turning it out unto a plate. Frost with whipped cream flavored with a little sugar and vanilla or rum. Sprinkle with chopped nut and or grated chocolate. Chill before serving. ~Enjoy~
I also have made this in a baking dish lined with chocolate cookie crumbs (the type you buy in the store with NO cream filling) Which is very good..and rich!
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Lemon Shrimp Casserole
1 1/2 lb. med. to large shrimp, cooked and peeled
1 cup cooked rice
1 cup sharp cheddar cheese (grated or fine)
1 can mushroom soup
1/2 cup green pepper - chopped
1/2 cup green onion - chopped
1/2 cup celery - chopped
1/2 cup butter
parsley to top with and lemons about 4
Mix first four ingredients together. Sauté pepper, onion and celery in butter. Add shrimp mixture. Put in a flat casserole and completely cover top with sliced lemons. Bake @ 375 for about 20 minutes. ~Enjoy~
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| chumas' korean goodies |
[Oct. 25th, 2004|03:23 pm] |
Kimchee:
2 lb Chinese Cabbage
1 table spoon Salt
2 table spoon Chopped Green Onion
2 tsp Crushed Garlic
3 table spoon Red Ground Chili
2 tsp Finely Chopped Fresh Ginger
1 cup Rice Wine Vinegar
Shred the cabbage into pieces, then toss them with salt and place into a large bowl. Let them wilt for a few hours. Put on rubber gloves. Drain cabbage of excess water and add the rest of the ingredients while mashing and kneading the mixture with your hands.
Now you see why you're wearing gloves? No picking your nose... you'll be soooorrrrryyyy...
Pack into a sterile glass jar and toss into your fridge. Let it 'rest' for a day then eat with hot or cold rice or even on top of a hamburger. Keeps for a while, just be sure to sniff it and check for spots. This is a lightly pickled veggie so it's not fermented to contain enough acid to prevent and retard the growth of bacteria.
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Tubu Soup
1 firm bean curd cake (tubu)
1 can Spam or 1 pound pork
Salt, black pepper to taste
1 table spoon vegetable oil
1 quart meat broth or veggie broth
2 table spoon Red Chili Paste
3 garlic cloves peeled, crushed, and finely chopped
1 piece fresh ginger - (1" long) peeled, crushed, and finely chopped
1 table spoon soy sauce
1 table spoon sesame oil
2 celery stalks sliced finely
1 green pepper seeded, and sliced finely
1 zucchini diagonally sliced finely
2/3 fresh chilies seeded and sliced finely
3 green onions shredded or minced finely
Cut the bean curd into cubes and set aside. Trim the pork/Spam of all fat, and cut into thick matchsticks. Use the trimmings and the bones to make a meat broth, if no other homemade broth is available; season with salt and plenty of freshly ground black pepper.
Heat the vegetable oil in a pot and fry the meat for 5 minutes or until brown. Add the chili paste, garlic, ginger, soy sauce, and sesame oil and cook over a medium flame for about 10 minutes, stirring all the while.
Add meat broth, bring to the boil, then reduce to a simmer and add the celery, green pepper, zuchinni, and chilies. Simmer for about 25 to 30 minutes.
Add the bean curd to the pot 5 minutes before ready to serve. Simmer, then transfer to a large bowl. Garnish with shredded spring onions.
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2 pounds beef flank steak or round
1 cup dark soy sauce
1/2 cup water
3 table spoons finely chopped green onion
3 tsp crushed garlic
2 tsp finely minced fresh ginger
Black pepper to taste
1 table spoon sugar
2 table spoon roasted sesame seeds
1 table spoon sesame oil
Cut meat into thin strips across the grain of the meat. Seperate each piece so they are not connected by any little tissue bits. This makes it hard to pick 'em up with chopsticks.
Dump into a glass dish and add the remaining ingredients. Mix well to make sure it is evenly coated. Let it sit in the fridge for a couple of hours while you make kimpap, rice, and other goodies. About 3-4 hours.
Get an oiled pan or a hibachi ready and fry the pieces at medium high heat until they are browned nicely and quickly. Serve with sticky rice, kimchi, and my moms sauce on the side.
Mom's sauce:
1 small serving bowl
(this is realllly casual and it's the only way I know how to make it, seriously)
2 table spoons red chili paste
1/4 cup soy sauce
small handful minced green onions
1 minced garlic clove
small bit of minced ginger
1 teaspoon toasted sesame seeds
1 tablespoon sesame oil
Plop ingredients into bowl, blend with chopsticks and place in middle of table with a spoon so all can add to rice and bulgogi.
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5 lb cross-cut beef ribs
sold as kalbi or flanken ribs
Ask your butcher for beef ribs cut crossways so the rib is cross sectioned into very thin (1/3-1/2 inches thick).
1 medium onion, minced
2 garlic cloves, smashed and minced
1/2 cup soy sauce
1/4 cup sugar
1/8 cup brown sugar
2 table spoons sesame oil
3 diced green onions
ground black pepper
toasted sesame seeds
crushed red pepper flakes
Skin the short ribs, and toss into a large glass bowl. Mix ingredients into a marinade and pour over the meat and turn everything so it is evenly covered. Let set in fridge overnight.
Take your hibachi(I love these little things) and get it to about medium high heat.
Plop the ribs directly out of the marinade onto the hibachi at the dinner table in a single layer flipping them once or twice and grilling until the marinade is cooked through and the ribs are a deep brown and evenly cooked. The bone marrow of the ribs will have a crunchy looking texture.
Serve with rice, kimchi, favorite radish mix. :) |
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| couscous recipes |
[Oct. 25th, 2004|02:41 pm] |
Moroccan Couscous with Meat and Vegetables Recipe courtesy Malek Badaa
2 quarts water (or beef broth) plus 2 cups to use during couscous procedure
1 large yellow onion, chopped
1 large tomato, diced
4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces
1 small bouquet parsley, approximately 1/2 cup
1/2 cup olive oil
1/2 teaspoon saffron
1/2 teaspoon ground ginger
Salt, to taste
1 tablespoon black pepper
24 ounces couscous
1 pound green and yellow zucchini cut in half lengthwise
1 pound baby carrots
1 pound potatoes, any kind, peeled and cut into quarters
1/2 head cabbage, diced
1 pound peas, fresh or frozen
2 rutabagas, peeled and diced
2 large turnips, peeled and cut into quarters
1/2 cup butter, softened
* Bay leaves and fresh thyme may also be added to the recipe
* 2 to 3 whole jalapenos can also be added to the vegetables, then served separately
Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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Steamed Couscous, the Authentic Way Recipe courtesy of Michele Urvater
3 cups couscous
2 cups chicken broth
3 cups water
Stick cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
Set couscous in a bowl and pour 2 quarts water over it. Swish around and drain water off. Spread couscous grain in a baking pan and leave them to swell for 10 minutes. Rub couscous between your wet hands to break up lumps. Let stand another 10 minutes.
Combine the broth, water cinnamon stick, ginger and cumin in the bottom of a couscousiere. Secure the top of the couscousiere to the bottom with a dampened piece of cheesecloth, lightly dusted with flour and large enough to go around the rim of the top. When the liquid comes to a boil, slowly dribble 1/4 of the swollen couscous into steamer, forming them into a mound. Steam uncovered for 5 minutes, then add the remaining couscous. Steam over low heat, uncovered, for 20 minutes.
Remove the top of the couscousiere (if the liquid in the bottom seems low, add some more water or broth) and dump the couscous into a large shallow pan and spread it out with a rubber spatula. Sprinkle 1/2 cup cold water and 1/2 teaspoon salt over the couscous. Break up lumps by lifting couscous and stirring the grains with a fork. Lightly oil your hands and rework grains, rubbing them through your fingertips, to keep them separate. Dry for 10 minutes. (Can do in advance up to this point and keep until the final steaming with a damp cloth over top).
Return the dried couscous to the top of the couscousiere (resealing it with cheesecloth again) and dribble couscous in as before, in a soft mound. Steam uncovered for 20 minutes more. Serve with chick peas stew and garnish with sliced toasted almonds.
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Couscous with Grilled Summer Vegetables and Loads of Herbs Recipe courtesy Jamie Oliver
This couscous recipe is quite different from the norm because instead of boiling or steaming the couscous you just feed it from ray with a really tasty dressing. This means it keeps a slight bite which I think is mote interesting for salad.
9 ounces couscous
1/2 pint cold water
3 red peppers
1 handful asparagus, trimmed and peeled if necessary
2 or 3 small firm patty pan squash
1 small bunch spring onions, trimmed and finely sliced
2 to 4 fresh red chilies, seeded and finely sliced
3 good handfuls mixed fresh herbs (best are coriander, mint, flat leaf parsley)
1 recipe olive oil and lemon juice dressing, recipe follows
Salt and freshly ground black pepper
Red wine vinegar
Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop.
On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
OLIVE OIL AND LEMON JUICE DRESSING:
2 tablespoons lemon juice
5 tablespoons best quality olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper
Mix together all the ingredients
serve with fantastic roasted chicken
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Fantastic Roasted Chicken Recipe courtesy Jamie Oliver
This roast chicken is really tasty. The principle is very similar to the perfect roast chicken recipe in my first book, getting fantastic flavors right into the bird.
2 pounds chicken, preferably organic
1 large lemon
8 slices prosciutto or Parma ham, thinly sliced
1 to 2 cloves garlic, peeled and finely chopped
2 good handfuls fresh thyme, leaves picked and finely chopped
Salt and freshly ground black pepper
4 ounces softened butter
2 pounds potatoes, peeled and cut into chunks
1 large celeriac, peeled
Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.
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| (no subject) |
[Oct. 19th, 2004|02:33 pm] |
White Chicken Chili
From Cooking Light, Oct 2004
Cooking spray
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth (I also added a diced red pepper for color); bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 233 (23% from fat); FAT 5.9g (sat 3.1g, mono 1.6g, poly 0.5g); PROTEIN 32.7g; CARB 11.7g; FIBER 3.4g; CHOL 78mg; IRON 3.2mg; SODIUM 694mg; CALC 180mg; |
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| roberto's pizzeria recipes |
[Oct. 19th, 2004|02:04 pm] |
Classic-Crust Pizza Dough Recipe
This recipe will make enough pizza dough for two, 12" deluxe pizzas. It's a good place to start if you've never hand-made dough before. It's not too much to work with at one time and requires no special machinery, (except your hands).
Ingredients:
1 1/2 Cups - Warm Water (120° -130° F)
2 Tbsp. - Sugar
1 Envelop - Active Dry Yeast
1 1/2 Tsp. - Salt
2 Tbsp. - Olive Oil
4 Cups - White Flour
Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture until dissolved. Let sit to allow the yeast to mature for about ten minutes.
Add the salt and olive oil and stir again to combine the ingredients. Add 1 cup of flour and whisk in until dissolved. Add the second cup of flour and whisk it in. Add the 3rd cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup and flour and, with your hands, begin to combine and knead the dough.
You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough ball in half and then quarters, over and over again for perhaps 5 to 8 minutes. You may wish to remove the dough ball to a tabletop to knead it. You'll know you've done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 98°F to 100°F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
Take the dough out of the bowl and cut in half with a knife. You now have two pizza dough balls, enough to make two (2) 12" deluxe pizzas. Take each raw dough portion and hand-mold them into balls. Smoothing the outer surface, tuck each ball into itself from underneath before storing or going on with the next step.
If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.
If you choose to continue with making the pizzas now, here's how. Some dough experts like to "proof" their dough balls at this point. They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes if you wish. Some recipes call for up to an additional hour of rising. For practical purposes, pizza dough does not have to be put through a complete second rise cycle.
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Thin-Crust Pizza Dough Recipe
Single Pizza Recipe
Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
1/2 cup warm water (110°F)
11/2 cup bread flour
1 tablespoon soy flour
1 teaspoon salt
Combine yeast, sugar and 1/2 cup very warm water in bowl let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a 1/4" thick, 12" diameter circle. Fit into greased pizza pan. Top as desired and place on bottom rack. Put sheet of aluminum foil on top rack above pizza to keep ingredients from browning too quickly. Bake at 375°F for 30 minutes.
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New York-Style Pizza Dough Recipe
Enough for one 12"-14" pizza.
Dough Ingredients:
1 cup lukewarm water
2 tablespoons milk
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon shortening
1 tablespoon corn meal
1 tablespoon extra virgin olive oil
1 package yeast
3 cups all-purpose flour or unbleached white flour
In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.
Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.
Add the remaining flour and mix it with your hands.
Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes.
Form the dough into a ball and place it on the table around a warm place. Let it rest about 45 minutes to 1 hour.
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New York-Style Pizza Sauce Recipe
Ingredients:
2 cans (14.5 oz.) Roma or Furmano's Whole Peeled Tomatoes
(Or substitute your favorite)
1 can (14.5 oz.) Roma or Furmano's Pizza Sauce
(Or substitute your favorite)
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/2 teaspoon California Garlic salt
1/4 teaspoon Cayenne black pepper
Combine all ingredients in a large pot, bring to a boil, then simmer for 1 hour. Let cool to room temperature. Refrigerate until ready to use.
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Pennsylvania-Style Pizza Sauce Recipe
Ingredients:
1 12 ounce can tomato paste
11/2 cups water
1 teaspoon ground oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon MSG (monosodium glutamate), optional
Measure dry ingredients into a small container, mix together well, and set aside. In a medium sized saucepan, combine tomato paste with water over medium heat until it has a uniform consistency. When it begins to bubble, add pre-measured spices and reduce heat to medium-low.
Allow to simmer, uncovered, 35 to 40 minutes until it reaches desired thickness. Stir occasionally. Cover and cool to room temperature. Refrigerate in an airtight container until needed, (up to 4 weeks). Makes about 2 1/4 cups...enough for 3 - 12" pizzas.
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from http://pizzaware.com/howtomakepizza.htm |
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| alton brown's pizza recipe |
[Oct. 19th, 2004|02:04 pm] |
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer?s work bowl.
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker?s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB |
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| (no subject) |
[Oct. 14th, 2004|07:38 pm] |
Yogi Wings
2 tablespoons paprika
3 tablespoons cayenne
5 tablespoons fresh ground black pepper
6 tablespoon garlic powder
3 tablespoon onion powder
6 tablespoon salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
2 tablespoons Chinese five-spice powder
50 chicken wings (with tips removed and split at center joint)
Combine all dry ingredients in medium bowl. Rinse chicken thoroughly. Place 1/3 of chicken in a large bowl and spread dry mixture liberally over chicken and mix with hands until chicken is completely coated. Repeat same process with the next 2/3 of chicken. Make sure you do 1/3 at a time and refrigerate for at least 2 hours.
Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed, combine with sauce for dipping at your preference
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Beer Can Chicken with Beer and Molasses Bbq Sauce
Beer Can Chicken:
1 can, good quality, beer
1 to 2 pounds roaster chicken
Salt
Pepper
Garlic powder
Molasses BBQ sauce, recipe follows
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke
Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.
Yield: 2 quarts |
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| Buffalo Wings |
[Oct. 14th, 2004|07:32 pm] |
Buffalo Chicken Wing Sauce Recipe courtesy Bill Smith
2 tablespoons all-purpose flour
2 1/2 ounces unsalted butter
1 1/4 pints crystal Louisiana hot sauce
1 1/4 tablespoons peeled garlic
1 1/4 tablespoons champagne vinegar
Melt butter and saute garlic for 3 minutes. Add flour and stir, making a roux and cook for 5 minutes, stirring. Slowly add the hot sauce, while whisking constantly to avoid lumps, and add vinegar. Put on low flame and cook until thickened and the roux has cooked out. Cool and pack for transport.
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Sierra's Grandma's Secret Buffalo Wing Sauce
2 cups vegetable oil
10 whole, fresh chicken wings, cut in pieces (20 wing pieces)
1 stick butter
4 tablespoons brown sugar
5 tablespoons tomato sauce
1/4 teaspoon garlic
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon salt
1 teaspoon oregano, fresh or dried
Dash beer
1 dash hot sauce (recommended: Frank's Hot Sauce)
Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.
Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended.
Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Christina's Favorite Buffalo Wings
Wings:
1 (12-ounce) can beer
3 tablespoons hot sauce
2 pounds chicken wings
Vegetable oil or shortening, for frying
1 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon cayenne
Sauce:
1/2 cup unsalted butter, melted
5 tablespoons hot sauce
1 teaspoon dark brown sugar
Blue Cheese Dip:
1 cup blue cheese, crumbled
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons minced onion
1 tablespoon white wine vinegar
Salt and freshly ground black pepper
Serving suggestion: carrot and celery sticks
To make the wings: In a large bowl, whisk together the beer and hot sauce. Add chicken and turn to coat. Cover and refrigerate at least 1 hour and up to 3 hours.
To make the sauce: Combine all ingredients and set aside.
To make the dip: Combine all ingredients, place in a serving bowl and refrigerate until needed.
Add oil or shortening to a large pot or deep-fat fryer to make a depth of 1-inch. Heat to 375 degrees F.
Meanwhile, in a medium-size bowl, combine the flour, salt, pepper, cinnamon, and cayenne. Strain the chicken wings and pat them dry. Lightly dust in the flour mixture. Fry the wings, in batches as necessary, turning every 3 minutes until crisp and brown, about 12 minutes (adjust the heat as needed to maintain temperature). Drain wings on paper towels and toss with butter sauce.
Serve immediately with blue cheese dip and carrot and celery sticks.
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Hot Buffalo Wings Recipe courtesy Paula Deen
Creamy Roquefort dip:
1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.
Using a fryer or a large pot, heat oil to 350 degrees F. Deep fry the wings until golden and crispy, approximately 10 minutes.
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip
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Honey Chili Chicken Wings Recipe courtesy Ken Przybyla
10 whole, fresh chicken wings, cut in pieces (20 wing pieces)
All-purpose flour
Salt
Vegetable oil
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons honey
3 teaspoons corn flour
1/2 cup water
3 tablespoons hot sauce (recommended: Frank's Hot Sauce)
1/3 cup lemon juice
2 teaspoons soy sauce
4 shallots, sliced
Coat chicken wings in flour that has been seasoned with salt. Heat enough vegetable oil in a large skillet on stovetop to fry wings until crisp. Remove wings from skillet, drain on paper towels and set aside. (Wings can also be baked in the oven without the flour.)
Heat 1 tablespoon vegetable oil in frying pan and add ginger, cook for 1 minute. Add in honey and stir for an additional minute. In a separate bowl, combine corn flour, water, hot sauce, lemon juice, and soy sauce, then add mixture to pan. Stir until sauce boils and thickens. Add in chicken wings and combine with sauce until thoroughly heated. Add shallots and cook for 1 more minute.
Serve Buffalo Wings with blue cheese dressing, carrots and/or celery sticks.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Crispy Buffalo Chicken Salad and Slaw Recipe courtesy Sara Moulton
One of my favorite dishes on this earth is Buffalo chicken wings, that bizarre but irresistible combination of deep fried chicken wings tossed in hot sauce with a side of blue cheese dipping sauce and celery sticks. I'm also crazy about veal Milanese ? veal dipped in egg and Parmesan bread crumbs and then sauteed ? especially when it's topped with a green salad. This recipe combines the ingredients of the first recipe with the concept of the second. Triscuits make a unique crust and by soaking the chicken in buttermilk first you ensure that the meat remains moist. (A tip of the toque to my southern viewers, by the way, who taught me this trick when I first starting frying chicken on the show.) I threw the celery and the blue cheese into the slaw along with the hot sauce. This slaw would also go great with any grilled meat or chicken in the summer. But be sure to toss it at the last minute because it gets watery if it sits around. If you are worried about calories, use low-fat mayonnaise and low-fat sour cream. The substitution won't affect the flavor much.
2 cups buttermilk
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, about 6 ounces each, cut into fingers
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 small head green cabbage, shredded (4 cups)
3 to 4 large carrots, coarsely grated
2 celery ribs, thinly sliced
1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs
1/2 cup vegetable oil
Whisk the buttermilk and half of the hot sauce in a large bowl. Season with salt and pepper. Add the chicken and marinate, covered, in the refrigerator, for about 45 minutes to 1 hour.
Meanwhile, prepare the slaw. Combine the mayonnaise, sour cream and blue cheese in a food processor or blender and process until smooth. Season with the remaining half of the hot sauce and salt and pepper. You should have about 1 cup dressing. Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing. Reserve the remaining 1/4 cup dressing for serving.
Put the cracker crumbs in a shallow bowl or plate. Lift the fingers 1 at a time and drain off the excess liquid. Dip into the crumbs and turn to coat on all sides.
Heat half the oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook, turning once or twice, until browned and cooked through, 6 to 8 minutes. Repeat with the remaining oil and chicken.
For your picnic, package the reserved dressing, slaw, and chicken.
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| (no subject) |
[Oct. 14th, 2004|07:31 pm] |
Cucumber Salad Recipe courtesy Cheryl Smith
2 hothouse cucumbers, peeled and sliced
1 small red onion, thinly sliced
1 lime, juiced
Salt and fresh ground pepper, to taste
Simply toss together.
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Jerk Chicken Wings Recipe Courtesy of Leonard Thomas, author of Cooking with the Chicken Man
3 pounds chicken wings (18 wings), disjointed
2 heaping tablespoons jerk seasoning, Walker's Wood or any other brand
1/3 cup dark rum
Place the chicken wings in a large bowl; discard the tips. Add the jerk seasoning and rum and work into the wings with your hands. Cover and let marinate overnight in the refrigerator. Preheat the broiler. Arrange the wings in a single layer on a pan, place 6 to 7 inches under the broiler, and cook about 7 minutes per side, or until the wings are done. |
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| jerk #2 |
[Oct. 14th, 2004|07:27 pm] |
1 whole chicken, cut into 8 pieces
Toast and grind the following in a dry skillet:
1/2 of 1 nutmeg
1 cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 pimento seeds (allspice)
1 teaspoon black peppercorns
In a blender or food processor puree:
1 bunch scallions, chopped
1 large onion, roughly chop
2 to 3 Scotch Bonnet peppers
10 sprigs thyme, leaves picked
10 garlic cloves
Combine all of the above in a bowl and stir in the following:
1/2 cup fresh lime juice or white vinegar
1 cup soy sauce
1/2 cup raw sugar
Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.
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Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce Recipe courtesy Bobby Flay
Jerk Rub:
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
8 chicken thighs
Sliced fresh mango
Homemade Mango Habanero Sauce, recipe follows
Cilantro leaves, for garnish
Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
Homemade Mango-Habanero Sauce:
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
1 cup white wine vinegar
Salt
Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.
Yield: 4 servings
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Jerk Chicken with Roasted Mango and Habanero Chiles Recipe courtesy Tyler Florence
Marinade:
1 tablespoon whole allspice
1 tablespoon black peppercorns
1 small cinnamon stick
2 cloves
1 teaspoon freshly ground nutmeg
2 medium onions, coarsely chopped
4 scallions, coarsely chopped
1/2 Scotch bonnet pepper, seeded and chopped
4 cloves garlic, coarsely chopped
1 (1-inch) piece fresh ginger, peeled and sliced
1 tablespoon chopped fresh thyme leaves
1/2 cup tamarind paste
1/2 cup brown sugar
2 limes, juiced
1/4 cup extra-virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper
1 (3 1/2 to 4 pound) chicken, cut into 10 pieces
2 tablespoons extra-virgin olive oil
2 mangoes, peeled and cubed
1 habanero pepper, chopped
4 scallions, chopped
4 sprigs thyme
Cilantro leaves, for garnish
In a small skillet over medium heat, add the allspice, peppercorns, cinnamon stick, cloves, and nutmeg. Toast for 1 to 2 minutes, just until you start to smell them. Place in a spice mill or clean coffee grinder and process to a powder. Add all remaining marinade ingredients to a blender, top with spice mixture, and season with salt and pepper. Puree until smooth, adding more olive oil if needed. Wash and dry chicken pieces and place in a shallow dish. Pour jerk sauce over chicken; cover and marinate at least 2 hours or overnight.
Heat the oven to 350 degrees F.
Add the oil to a large skillet over medium-high heat. Brown the chicken on both sides. Add the mango, habanero, scallions, and thyme. Place in the oven and cook for 15 to 20 minutes or until the chicken is cooked through. Garnish with cilantro.
Note: Scotch bonnets and habaneros are very hot peppers. Gloves should be worn when cutting and handling peppers to protect the skin. Wash your gloves and your hands after handling hot peppers. Avoid allowing your fingers to come into contact with your eyes or other sensitive body parts. Make sure knives and cutting surfaces are thoroughly cleaned. |
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| jerk |
[Oct. 14th, 2004|07:19 pm] |
Jamaican Jerk Chicken
1 whole chicken, halved
1 lime, halved
Pinch salt
4 to 5 tablespoons of Jerk Rub seasoning, recipe follows
8 to 12 pimento (allspice) leaves, for flavor, optional
Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.
Preheat a barbecue grill to medium high.
If using, spread the pimento leaves on the grill. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.
Alternatively, you may use your home oven, heated to 375 degrees F., but do not use pimento leaves.
Let chicken sit for 10 minutes before cutting into quarters.
Jamaican Jerk Rum Rub:
1 red onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion tops
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
2 tablespoons cooking oil (olive or vegetable)
Splash flavorful rum
Put all ingredients into food processor. Mix on high for 15 pulses.
Yield: 1/2 to 2/3 cup
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5 pounds chicken pieces
2 cups distilled white vinegar, plus 1 teaspoon
2 cups finely chopped scallions
2 Scotch bonnets, seeded and minced (please wear gloves)
2 tablespoons soy sauce
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
2 cups Jamaican Barbecue Sauce, to serve, recipe follows
Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Jamaican hot pepper sauce
2 tablespoons Jerk marinade (reserved from associated recipe)
3 scallions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
3 tablespoons dark rum
In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
Yield: About 2 cups
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Jay's Jerk Chicken
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 pounds skinless, boneless chicken breast halves
DIRECTIONS:
In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
Preheat grill for high heat.
Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear. |
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| (no subject) |
[Oct. 14th, 2004|07:16 pm] |
Pumpkin Pancakes with Root Beer Syrup, Caramelized Bananas, and Cinnamon Whipped Cream
Pancakes:
1 cup pastry flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/16 teaspoon cloves
1/16 teaspoon nutmeg
1/16 teaspoon allspice
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pumpkin puree
2 eggs
1 cup half-and-half
1-ounce melted butter
4 egg whites, whipped to soft peak
2 tablespoon vegetable oil
Root Beer Syrup:
4 (16-ounce) bottles root beer
2 tablespoons butter, room temperature
Caramelized Bananas:
4 bananas, cut in half lengthwise
2 ounces butter
4 tablespoons sugar
Cinnamon Whipped Cream:
4 ounces whipping cream
Cinnamon
1 tablespoon sugar
To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.
To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.
Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.
To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.
To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
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| pumpkin pie |
[Oct. 14th, 2004|10:09 am] |
pie #1
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
2 pieces pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs, milk or half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Set aside.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. From the second piece of pre-made pie dough, cut out the largest tire shape possible that is 2 inches in width. Position the tire around the edge of the pan, and then pinch and crimp the edges together to make a pretty pattern.
Pour the filling into the prepared pie crust and bake for 50 minutes, or until a knife inserted in the center comes out clean. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
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pie #2
Crust:
1 1/4 cups flour
1 teaspoon cinnamon
2 teaspoons sugar
Dash of salt
4 tablespoons frozen butter, cut in pieces
1/4 cup vegetable shortening, frozen in pieces
1/2 egg, lightly beaten
2 to 3 tablespoons cold water
In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours
Pumpkin pie filling:
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm
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#3
Pie Dough:
2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk
Filling:
1 1/2 cups canned pumpkin
1/2 cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk
Equipment: 9-inch pie pan
Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
Meanwhile, whisk together the yolks and milk in small bowl.
Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
Preheat the oven to 350 degrees F.
Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve
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pumpkin bars
For the cheesecake layer:
6 tablespoons butter
9 ounces cream cheese
3/4 cup sugar
3 eggs
1 tablespoon vanilla
3 tablespoons flour
For the pumpkin layer:
15 ounces canned pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon white pepper
1/3 cup milk
1/3 cup heavy cream
Preheat oven to 350 degrees F.
In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside.
To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended.
Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold.
Notes about the recipe: It's like having pumpkin pie with whipped cream only the "cream" is on the bottom
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Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup
Cake:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons finely grated orange zest
3 large eggs, 2 of them separated, all at room temperature
1 cup pumpkin puree, homemade or pure canned solid-pack pumpkin (not "pumpkin pie filling")
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
2 teaspoons baking powder
1/4 teaspoon salt
Syrup:
Juice of 1 large juice orange, such as Seville
1/2 cup granulated sugar
Additional unsalted butter, at room temperature, for greasing the pan
Thick vanilla yogurt or vanilla ice cream, to serve
Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).
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LA MAE'S NO-FAIL PIE CRUST:
2 cups flour
Pinch salt
1 cup shortening that has been refrigerated (guest prefers Crisco butter flavored sticks)
1/4 cup water
Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. |
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| (no subject) |
[Oct. 4th, 2004|03:57 pm] |
My custom comment links were automatically generated by  's free LJ Comment Customization Generator.
I changed them but I changed them back again. just thought this site was helpful so i might as well spread the word :) |
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| To Do List |
[Oct. 1st, 2004|10:09 am] |
FRIDAY:
Chocolate Cake I
Chocolate Cake II
Almond Jelly (?)
GROCERY STORE!!!
Pasta Salad
Marinate Ribs
Carrot Cupcakes
Make Cevapcici
Thaw Shrimp
Marinate Chicken
Yakitori Sauce
Herb-Garlic Oil
Deliver tables/benches
Deliver prepared items
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SATURDAY:
Ice Cupcakes
Prepare Salsa
Prepare Guacamole (?)
Cook Java Rice
Prepare Winzer Salad
Pick up Rinapha from Schondorf |
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| Sauteed Red Mullet with Parsley, Garlic and Spaghettini by Rick Stein |
[Sep. 27th, 2004|08:29 pm] |
Ingredients
4 small red mullet, weighing about 150g/5oz each, filleted
450g/1lb spaghettini
4 tbsp olive oil
2 garlic cloves, finely chopped
1 red finger chilli, seeded and finely chopped
4 plum tomatoes, skinned, seeded and chopped
20g/¾oz fresh flat leaf parsley, finely chopped
salt and freshly ground black pepper
extra virgin olive oil, to serve
Method
1. Cut the mullet fillets across into strips 2cm/¾in wide.
2. Bring 3.4L/6 pint of water to the boil in a large pan with 2 tbsp salt. Add the pasta, bring back to the boil and cook for 5 minutes or until al dente.
3. Meanwhile, heat the olive oil in a large frying pan. Fry the strips of red mullet, skin-side down, for 3 minutes. Turn them over, fry for 1 minute and then season with salt and pepper.
4. Drain the pasta well and tip it into a large warmed serving bowl.
5. Add the garlic and red chilli to the frying pan with the red mullet and fry for 30 seconds.
6. Add the tomatoes and fry for a further 30 seconds.
7. Tip everything into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the pan, then add 3 tbsp of the parsley and gently toss everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley. |
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| my favorite jamie oliver recipes |
[Sep. 27th, 2004|08:17 pm] |
Warm Salad of Roasted Squash, Prosciutto and Pecorino
1 butternut squash
olive oil
Sea salt and freshly ground black pepper
1 small dried red chilli
1 heaped teaspoon coriander seeds
20 slices prosciutto or
Parma ham
4 handfuls of rocket
6 tablespoons extra virgin
olive oil
4 tablespoons balsamic vinegar
1 small block of Pecorino or Parmesan cheese
This is one of those easy salads with a twist. You may have tried a Parma ham, rocket and Parmesan salad with a little balsamic, but by adding warm roasted squash and trying it with Pecorino, which is slightly smoother than Parmesan, it's a real pleasure and even feels a bit posh.
Method
Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chilli and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.
Lay your prosciutto on 4 plates - let it hang over the rim of the plates and encourage it to twist and turn so it doesn't look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.
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The Ultimate Paella
Try to get as much shellfish as you can to make it even more authentic. Chicken stock is great for the flavor. Add it gradually as you would a risotto. You may need more or less depending on the rice so just keep adding and use your judgement.
1 medium organic chicken, jointed
'00' flour or plain flour, for dusting chicken
Salt and freshly ground black pepper
Extra-virgin olive oil
1 chorizo sausage, sliced at an angle, 1/4-inch-thick
6 slices pancetta, rind removed
1 onion, finely diced
4 cloves garlic, finely chopped
2 to 3 large pinches saffron, infused in a little of the hot stock
3 1/2 pints (2 liters) chicken stock
1 heaped teaspoon smoked paprika
1 pound 1-ounce (500 grams) paella rice
1 small bunch flat-leaf parsley
1 handful fresh peas
1 pound 1-ounce (500 grams) mussels
8 to10 large prawns, shells and veins removed
2 small squid, trimmed, gutted and cut open, then scored lightly in a criss-cross fashion and cut in to small pieces
1 lemon
Preheat the oven to 275 degrees F (190 degrees C/gas 5.) Remove the end bits of bone from the chicken legs, then cut them in half. Cut the chicken breasts in half. Coat all the chicken pieces with flour and salt and pepper. Put some oil in a hot large flat pan and brown the chicken legs and thighs, skin side down, turning them to brown them all over. Transfer them to a small roasting tray and continue to cook in the preheated oven for 30 minutes
Add the chicken fillets to the pan and let them brown, then add the chorizo slices. Lay the slices of pancetta over the top. Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften. Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously.
Finely chop the parsley stalks and add to the pan. When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary. Cover the pan with foil. When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves. Check the seasoning. Cut the lemon into wedges, place around the edge of the pan, and serve.
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Fish Linguine
This is a Sicilian dish which is normally made with fresh sardines, but is equally delicious with red mullet fillets.
Drizzle extra-virgin olive oil plus a good glug
1 clove garlic, grated
1 bulb fennel, herby tops removed and reserved
4 anchovies
1/2 red onion
Pinch salt
2 red mullet fillets, skin on, scaled and pinboned
1 lemon, zested
Splash white wine
Freshly ground black pepper
1 red chile, seeds removed and finely chopped
9 ounces dried linguine
Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chile. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.
Meanwhile cook the linguine in boiling, salted water until al dente.
Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.
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Tagliatelle with Saffron, Seafood, and Cream
A good pinch saffron
1 glass white wine
Olive oil
1 large garlic clove, finely chopped
1 pound dried tagliatelle
1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams, debearded mussels, squid)
1/2 pint double cream (heavy cream)
Salt and freshly ground black pepper
A bunch flat parsley, chopped
Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.
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Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan
The reason I like to make this dish is because, apart from being really quick and simple, it's a sociable feast where everyone can tuck in and help themselves. I love all that. I always serve this on a large plate in the middle of the table, with crusty bread and a glass of wine. Any leftovers are even more gorgeous the next day in a nice firm bap.
1 1/2 pounds (680 grams) baby beetroots
Olive oil
Approximately 10 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 handful fresh rosemary, finely chopped
3 1/2 pound (1.5 kilogram) fillet of beef
3 1/2 ounces (100 grams) freshly grated or creamed horseradish
7 ounces (200 grams) creme fraiche
1 lemon, juiced, or white wine vinegar
3 good handfuls watercress
3 1/2 ounces (100 grams) shaved Parmesan
Preheat the oven to 450 degrees F (230 degrees C/gas 8).
Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!
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