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Crispy Baked ‘Fried’ Chicken Ingredients 8 chicken...

Sat, 08 Sep 2012 14:05:32 -0400

Crispy Baked ‘Fried’ Chicken

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)

1/2 cup all-purpose flour

Kosher salt and freshly ground pepper

4 cups cornflakes

2/3 cup buttermilk

2 tablespoons dijon mustard

1/4 teaspoon cayenne pepper

1 1/2 teaspoons paprika

3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Crab Cakes Ingredients 1 pound crabmeat, picked free of...

Sat, 08 Sep 2012 14:03:22 -0400

Crab Cakes

Ingredients

1 pound crabmeat, picked free of shells

1/3 cup crushed crackers (recommended: Ritz)

3 green onions (green and white parts), finely chopped

1/2 cup finely chopped bell pepper

1/4 cup mayonnaise

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/2 lemon, juiced

1/4 teaspoon garlic powder

1 teaspoon salt

Dash cayenne pepper

Flour, for dusting

1/2 cup peanut oil

Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Beef Pho Ingredients 5 pounds beef knuckle, with meat 2 pounds...

Wed, 01 Aug 2012 14:27:00 -0400

Beef Pho

Ingredients

5 pounds beef knuckle, with meat

2 pounds beef oxtail

1 white (daikon) radish, sliced

2 onions, chopped

2 ounces whole star anise pods

1/2 cinnamon stick

2 whole cloves

1 teaspoon black peppercorns

1 slice fresh ginger root

1 tablespoon white sugar

1 tablespoon salt

1 tablespoon fish sauce

1 1/2 pounds dried flat rice noodles

1/2 pound frozen beef sirloin

TOPPINGS:

sriracha hot pepper sauce

hoisin sauce

thinly sliced onion

chopped fresh cilantro

bean sprouts (mung beans)

sweet Thai basil

thinly sliced green onion

limes, quartered

Directions

Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.

Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.

Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.

Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Pastiche Fruit Tart - FAVORITE DESSERT Ingredients (Makes one...

Wed, 25 Jul 2012 00:35:00 -0400

Pastiche Fruit Tart - FAVORITE DESSERT

Ingredients

(Makes one 11-inch tart)

Pastry shell:

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 stick cold unsalted butter

1 egg yolk

1 tablespoon cold water

Pinch of salt

Filling:

1 1/2 cups heavy cream

1/2 cup sugar

4 egg yolks

2 teaspoons vanilla

Topping:

Fresh fruit, sliced thin, or berries, or a combination

Clear apple jelly

Directions

Shell: Stir together flour, sugar and salt in large bowl. Cut butter into small pieces, then cut butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in egg yolk and water until mixture just binds together. Form dough into a flat disc, wrap and refrigerate for at least two hours.

On a lightly floured surface, roll dough into a 13-inch circle. Press dough into an 11-inch fluted tart pan. Place in freezer for about an hour.Line pastry shell with foil and add pie weights or dry beans to keep pastry from puffing up while it bakes.Bake in preheated 350-degree oven for 20 minutes or until golden brown. Remove pie weights and foil.

Filling: In medium saucepan, heat cream and sugar to just below a boil. Whisk yolks in a medium size bowl and slowly add hot cream mixture, whisking constantly. Pour custard back into saucepan and cook over low heat until slightly thickened. Do not overcook. Stir in vanilla. Pour into pre-baked shell and bake at 300 degrees for 15 to 20 minutes, or until filling is just set.

For even baking, turn the tart half-way through baking. Cool to room temperature, then refrigerate for 1 hour.

Garnish with any one or a combination of fruits, such as sliced kiwi, mango, peaches, pears, nectarines, oranges, raspberries, blueberries, blackberries, strawberries or red currants.Finish with a glaze of apple jelly heated and thinned with a little water.

Triple Tuscan Tomato Sandwich Ingredients 2 Vine ripened...

Tue, 24 Jul 2012 13:15:00 -0400

Triple Tuscan Tomato Sandwich

Ingredients

2 Vine ripened tomatoes

1 Pinch Salt

1/8 tsp Cracked Black Pepper

4 Ciabatta Rolls, split & toasted

6 Tbsp Sundried Tomato Hummus

4 tsp Sundried Tomato & Basil Pesto

4 slices Smoked Mozzarella, 1/4″ thick

1 1/3 cup Loosely Packed Arugula, washed

4 tsp bottled Balsamic Viniagrette

Directions

Wash, core, and slice tomatoes 1/4-inch thick. Sprinkle with salt and pepper. Set aside. Spread the cut side of the bottom half of the rolls with 1 1/2 tablespoons hummus. Spread each of the roll tops with 1 teaspoon pesto. Lay mozzarella over hummus. Lay tomatoes over mozzarella. Toss arugula with vinaigrette and add add equally to each sandwich. Place tops on rolls and serve.

Italian Wedding Soup Ingredients Meatballs: 1 small onion,...

Wed, 18 Jul 2012 00:42:00 -0400

Italian Wedding Soup

Ingredients

Meatballs:

1 small onion, grated

1/3 cup chopped fresh Italian parsley

1 large egg

1 teaspoon minced garlic

1 teaspoon salt

1 slice fresh white bread, crust trimmed, bread torn into small pieces

1/2 cup grated Parmesan

8 ounces ground beef

8 ounces ground pork

Freshly ground black pepper

Soup:

12 cups low-sodium chicken broth

1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)

2 large eggs

2 tablespoon freshly grated Parmesan, plus extra for garnish

Salt and freshly ground black pepper

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

The Lady’s Chicken Noodle Soup Ingredients Stock: 1...

Wed, 18 Jul 2012 00:19:02 -0400

The Lady’s Chicken Noodle Soup

Ingredients

Stock:

1 (2 1/2 to 3-pound) fryer chicken, cut up

3 1/2 quarts water

1 onion, peeled and diced

1 1/2 to 2 teaspoons Italian seasoning

1 teaspoon lemon-pepper seasoning

3 cloves garlic, minced

4 bay leaves

3 chicken bouillon cubes

Kosher salt and freshly ground black pepper

Soup:

2 cups sliced carrots

2 cups sliced celery, with leafy green tops

2 1/2 cups uncooked egg noodles

1 cup sliced mushrooms

3 tablespoons chopped fresh parsley leaves

1/3 cup cooking sherry

2 teaspoons chopped fresh rosemary leaves

1 cup grated Parmesan, optional

3/4 cup heavy cream, optional

Seasoning salt

Freshly ground black pepper

Crusty French bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Molten Lava Cakes Ingredients 6 (1-ounce) squares bittersweet...

Tue, 10 Jul 2012 15:29:00 -0400

Molten Lava Cakes

Ingredients

6 (1-ounce) squares bittersweet chocolate

2 (1-ounce) squares semisweet chocolate

10 tablespoons (1 1/4 stick) butter

1/2 cup all-purpose flour

1 1/2 cups confectioners’ sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 tablespoons orange liqueur

Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Gourmet Mushroom Risotto Ingredients 6 cups chicken broth,...

Tue, 10 Jul 2012 01:40:00 -0400

Gourmet Mushroom Risotto

Ingredients

6 cups chicken broth, divided

3 tablespoons olive oil, divided

1 pound portobello mushrooms, thinly sliced

1 pound white mushrooms, thinly sliced

2 shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

sea salt to taste

freshly ground black pepper to taste

3 tablespoons finely chopped chives

4 tablespoons butter

1/3 cup freshly grated Parmesan cheese

Directions

In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Cajun Shrimp and Rice Ingredients 1 tablespoon unsalted butter 2...

Tue, 10 Jul 2012 00:47:00 -0400

Cajun Shrimp and Rice

Ingredients

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 teaspoons Cajun seasoning

1 pound large shrimp, peeled and deveined, tails intact

Kosher salt and freshly ground pepper

4 plum tomatoes, chopped

2 bunches scallions, chopped

3 cups cooked white rice

3 tablespoons chopped fresh parsley

Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Twice Baked Potatoes Ingredients 4 medium russet potatoes, about...

Tue, 10 Jul 2012 00:28:00 -0400

Twice Baked Potatoes

Ingredients

4 medium russet potatoes, about 6 ounces each

1 teaspoon vegetable oil

Kosher salt

1 tablespoon unsalted butter

2 leeks, (white and light green parts), halved lengthwise and thinly sliced

Freshly ground black pepper

2 cloves garlic, minced

2 teaspoons freshly chopped thyme

4 ounces 1/3-less fat chive-and-onion flavored cream cheese

1/2 cup skim milk

1 tablespoon chopped fresh parsley, plus extra for garnish

Directions

Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.

Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.

Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.

Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.

Debdoozie’s Blue Ribbon Chili Ingredients 2 pounds ground...

Tue, 10 Jul 2012 00:26:00 -0400

Debdoozie’s Blue Ribbon Chili

Ingredients

2 pounds ground beef

1/2 onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce

1 (8 ounce) jar salsa

4 tablespoons chili seasoning mix

1 (15 ounce) can light red kidney beans

1 (15 ounce) can dark red kidney beans

Directions

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Beef Bulgogi Ingredients 1 pound flank steak, thinly sliced 5...

Tue, 10 Jul 2012 00:18:00 -0400

Beef Bulgogi

Ingredients

1 pound flank steak, thinly sliced

5 tablespoons soy sauce

2 1/2 tablespoons white sugar

1/4 cup chopped green onion

2 tablespoons minced garlic

2 tablespoons sesame seeds

2 tablespoons sesame oil

1/2 teaspoon ground black pepper

Directions

Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Coconut Shrimp Ingredients 1 egg 1/2 cup all-purpose flour 2/3...

Mon, 09 Jul 2012 23:20:00 -0400

Coconut Shrimp

Ingredients

1 egg

1/2 cup all-purpose flour

2/3 cup beer

1 1/2 teaspoons baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

24 shrimp

3 cups oil for frying

Directions

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Alternative Recipe: http://www.foodnetwork.com/recipes/robert-irvine/coconut-shrimp-with-mango-horseradish-recipe/index.html

Grilled Mango With Jalapenos Ingredients 3 mangoes Kosher salt...

Mon, 09 Jul 2012 22:57:00 -0400

Grilled Mango With Jalapenos

Ingredients

3 mangoes

Kosher salt and freshly ground black pepper

Cayenne pepper, to taste

Extra-virgin olive oil, for drizzling

1 lime, halved

1/3 cup sour cream mixed with 2 tablespoons milk

Thinly sliced jalapeno peppers and fresh cilantro, for topping

Directions

Preheat a grill to medium. Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat.

Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema and top with jalapenos and cilantro.