Chef and Househusband

Easy Entertaining

2012-09-13T20:48:00.000-04:00

The idea of entertaining friends, family or guests can be both satisfying and scary. Satisfying because it's always a pleasure to cook for people you like or love, and hear their accolades. Scary because a lot of time, preparation, work and worry is involved with any event. You want everything to go smoothly...and the food to taste great.

But why make what should be an enjoyable situation into a stressful one? The goals behind entertaining are to relax, visit a bit, get away from everyday routines, and have some fun. Of course, as a host you still have responsibilities But there's a way to minimize them and still create a successful culinary event.

Here's the solution : Easy Entertaining...wonderful and diverse recipes.

Each recipe takes about 30 minutes or less to prepare, start to finish. May all your entertaining occasions be filled with joy and devoid of excess work and stress. Let's get started with "Easy Entertaining"!

Sesame Toasts

Ingredients

12 1/2-inch-thick slices baguette
1 clove garlic
3 tablespoons chopped peeled ginger
1/2 pound skinless, boneless chicken breasts, cut into pieces
1 large egg white
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
Kosher salt
2 scallions, white and light-green parts only, thinly sliced
1/4 cup sesame seeds
Peanut oil, for frying

Directions

Preheat the oven to 200 degrees F. Arrange the bread on a baking sheet and toast in the oven until slightly dry, about 10 minutes; let cool.

Meanwhile, drop the garlic into a food processor through the feed tube with the motor running. Add the ginger, 1 tablespoon at a time, until minced. Scrape down the food processor, then add the chicken, egg white, rice wine, cornstarch and 1 teaspoon salt; pulse into a smooth paste.

Spread 1 tablespoon of the chicken mixture on each piece of toast and sprinkle with the scallions. Put the sesame seeds in a shallow bowl and dip the chicken-covered side of the toasts in the seeds. (The toasts can be covered and refrigerated at this point for up to 3 hours.)

Heat about 1/2 inch of peanut oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the toasts, chicken-side down, until golden brown and cooked through, about 4 minutes. Flip the toasts and cook 1 more minute. Drain on a paper-towel-lined plate. Season with salt and serve warm.

Spicy Peppered Crab Legs

Ingredients

3 pounds Alaskan king or snow crab legs, thawed if frozen
Freshly ground pepper
2 tablespoons vegetable oil
1 stick unsalted butter, cubed
6 cloves garlic, chopped
10 thin slices peeled ginger
8 scallions, cut into 2-inch pieces
4 red jalapeno peppers, seeded and finely chopped
2 teaspoons sugar
2 tablespoons oyster sauce
2 tablespoons soy sauce
White rice, for serving

Directions

Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.

Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat.

Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.

Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.

Spinach Artichoke Pasta Salad

Ingredients

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Directions

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

Fried Chicken Salad

Ingredients

1 (12-ounce) box popcorn chicken (recommended: Tyson)

Directions

For dressing

1/2 cup ranch dressing (recommended: Hidden Valley)
2 teaspoons BBQ seasoning (recommended: McCormick Grillmates)

For Salad:

8 cups romaine or iceberg lettuce, chopped
2 tomatoes
1 cucumber
16 baby carrots

Preheat oven to 425 degrees F.

Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.

For dressing:

Mix together ranch dressing and BBQ seasoning in small bowl and set aside.

For salad:

Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.

Gravlax with Mustard Sauce

Ingredients

3 pounds fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Pumpernickel bread, for serving
Mustard Sauce, recipe follows

Directions

Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.

Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.

Mustard Sauce:

1/4 cup Dijon mustard

1 teaspoon ground dry mustard

3 tablespoons sugar

2 tablespoons white wine vinegar

1/3 cup olive oil

3 tablespoons chopped fresh dill

Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.

Mini Frittatas

Ingredients

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Directions

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Cheesy Baked Tortellini

Ingredients

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Directions

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Carne Asada Tacos

Ingredients

1 12-ounce jar sliced pickled jalapenos, drained
1 1 3/4-pound flank steak,trimmed
Kosher salt and freshly ground pepper
1/2 cup chopped white onion
1/2 cup fresh cilantro
Lime wedges, for serving
2-4 tablespoons Salsa (homemade or store-bought)
Corn tortillas (homemade or store-bought)

Directions

Make tortillas, if you're using Homemade Tortillas

Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.

Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.

Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.

Flatbread With Bacon and Scallion Pesto

Ingredients

4 thick strips bacon, thinly sliced
1 large white onion, thinly sliced
Pinch of sugar
Kosher salt and freshly ground white pepper
6 scallions, thinly sliced
1 teaspoon capers
1/2 cup fresh parsley
Grated zest of 1/2 lemon
1/4 cup extra-virgin olive oil
1/3 cup creme fraiche or sour cream
1 pound frozen pizza dough, thawed
All-purpose flour, for dusting

Directions

Preheat the oven to 450 degrees. Cook the bacon in a large skillet over medium heat, stirring from time to time, until browned and crispy. Transfer to paper towels to drain; keep warm. Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper. Cook until light brown and tender, 5 to 7 minutes. Taste for seasoning.

Combine the scallions, capers and parsley in a food processor. Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend. Turn the processor on and add the olive oil through the top in a steady stream. Transfer the scallion pesto to a bowl; set aside.

In a small bowl, whisk the creme fraiche and the remaining lemon zest until smooth. Season with salt and pepper; set aside.

Roll the pizza dough into an 8-by-14-inch rectangle on a lightly floured surface. Roll the dough around therolling pin and unroll it onto a baking sheet lined with parchment paper. Place in the center of the oven and bake for 10 to 12 minutes, or until golden brown.

Spread the creme fraeche mixture on the crust. Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon. Slice into pieces and drizzle with scallion pesto.

Fresh Fruit Platter

Ingredients

Suggested list of ingredients:

2 small ripe melons
1 "golden" pineapple
2 bunches grapes
1 pint fresh figs
1 pint raspberries
1 pint strawberries
1 pint blueberries
1 red papaya

Directions

I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.

Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I addraspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.

Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

Iced Tea with Grenadine

Ingredients

4 cups iced tea (homemade or store-bought)
1/4 cup fresh lemon juice (1 to 2 lemons)
1/4 cup grenadine
Ice, for serving

Directions

In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.

Spiked Iced Cappuccino

Ingredients

1/2 cup sugar
3 tablespoons water
Crushed ice
2 cups freshly brewed espresso, chilled
6 tablespoons amaretto liqueur
1 cup whole milk or whipping cream, chilled

Directions

Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.

Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.

Stewed Escarole with Feta

Ingredients

Kosher salt
2 heads escarole, roughly chopped
1/2 cup extra-virgin olive oil
3 onions, chopped
2 tomatoes, seeded and diced
3/4 pound feta cheese, crumbled
Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the escarole and cook until bright green, about 1 minute. Drain and transfer to a bowl of ice water; drain and squeeze dry.

Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 6 minutes. Add the escarole and tomatoes, reduce the heat to low and cook until tender, about 6 minutes. Add the feta and cook until partially melted, about 5 more minutes. Season with salt and pepper.

I hope all your entertaining is easy and successful. I hope these recipes will help in some small way. Remember to always cook, eat and be happy!

Today's Casseroles - Ultimate Comfort Food

2012-09-13T16:35:00.000-04:00

A casserole, from the French word for "saucepan" is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with thecooking technique used to cook casseroles. In Minnesota, this type of dish is sometimes called "hotdish."

Casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze),gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked.

Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

In 1866, Elmire Jolicoeur, a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, New Hampshire.The casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbreads. Some time around the 1870s this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glassware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.

*Today's Casseroles*

Curried Shrimp Au Gratin

"Creamy, cheesy white sauce flavored with curry enfolds the pink shrimp and rice in this easy casserole."

Ingredients

1 1/2 cups uncooked white rice
3 cups water
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
1 teaspoon salt
1 1/2 teaspoons curry powder
2 cups milk
1/2 teaspoon white sugar
2 tablespoons lemon juice
1 cup shredded mild Cheddar cheese, divided
1 pound shelled, deveined cooked shrimp
1 pinch paprika, or more to taste

Directions

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
Bake in the preheated oven until bubbly and browned, about 30 minutes.

Croissant and Salmon Breakfast Casserole

"This easy breakfast casserole gives you the delicious Sunday morning flavors of smoked salmon, croissants, and eggs, all in one dish."

Ingredients

3 tablespoons butter

1/2 white onion, chopped

2 cloves garlic, minced

12 eggs

1/2 cup milk

6 croissants, split - tops set aside and bottoms torn into 1-inch pieces

2 green onions, thinly sliced

4 ounces smoked salmon, chopped

1 cup shredded Monterey Jack cheese

1 cup shredded Swiss cheese

1 cup shredded mozzarella cheese

2 tablespoons chopped fresh dill

1 teaspoon salt

freshly cracked black pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until onion is translucent, about 5 minutes. Remove from heat. In a bowl, beat the eggs with the milk until frothy and thoroughly blended.

Place the torn pieces of croissant bottom into a 9x13-inch nonstick baking dish in an even layer. Top the croissant pieces with the cooked onions and garlic in a layer, followed by layers of green onions, smoked salmon, Monterey Jack cheese, Swiss cheese, mozzarella cheese, and dill. Pour the egg mixture evenly over the casserole, and sprinkle with salt and black pepper. Arrange the tops of the croissants over the casserole, pressing them down into the egg mixture to moisten.

Bake the casserole in the preheated oven until the croissant tops are browned and the eggs are set, about 50 minutes. Serve hot.

Zucchini Cornbread Casserole

Ingredients

4 cups shredded zucchini

1 onion, chopped

2 eggs, beaten

1 (8.5 ounce) package dry corn muffin mix

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 ounces Cheddar cheese, shredded

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
Bake in a preheated oven for 60 minutes.

Baked Ziti with Ground Beef

"Baked ziti with ground beef, green pepper, onion, tomatoes, basil, oregano, garlic powder, mozzarella cheese, and cooked ziti or macaroni."

Ingredients:

1 pound lean ground beef (ground chuck or ground round)
1/2 cup chopped onion
1 green bell pepper, chopped, about 1/2 cup
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried leaf basil, crumbled
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon garlic powder or small clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
8 ounces ziti or elbow macaroni, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese, divided

Preparation:

Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

This baked ziti recipe serves 6.

Andouille Macaroni and Cheese

"This delicious macaroni and cheese gets lots of extra flavor from the spicy andouille sausage and Cajun seasonings. Serve with a salad or sliced tomatoes for a perfect family meal. Feel free to use another type of smoked sausage in this recipe, like a chicken sausage or chorizo."

Ingredients:

7 to 8 ounces wagon wheels or other small pasta shapes
1 to 2 teaspoons vegetable oil
12 to 16 ounces andouille sausage, thinly sliced
1/2 green bell pepper, chopped
6 to 8 green onions, thinly sliced
2 cloves garlic, finely minced
4 tablespoons butter
1/4 cup flour
1 teaspoon Cajun seasoning
1/8 teaspoon ground black pepper
2 1/3 cups milk
3 cups shredded sharp Cheddar cheese, divided

Preparation:

Heat the oven to 350°. Lightly grease a 2-quart baking dish.

Cook the pasta following package directions. Drain well in a colander and rinse with hot water. Set aside.

In a skillet over medium heat with just enough oil to coat the bottom, cook the sausage with bell pepper until lightly browned and bell pepper is softened. Add green onion and garlic and cook for about 2 minutes longer.

Remove sausage mixture to a plate or bowl. Add the butter to the same pan and heat over medium heat until melted and frothy. Add the flour and stir until smooth. Add Cajun seasoning and pepper. Gradually stir in the milk and cook, stirring, until thickened and bubbly. Stir in 2 cups of the cheese and cook, stirring, until melted. Spoon into the prepared baking dish. Top with the remaining cheese and bake for 20 to 25 minutes, until bubbly and cheese is melted.

Easy Burrito Casserole

"This is a tasty burrito casserole, made with ground beef, Cheddar cheese, burrito seasoning, refried beans, and tortillas. Use part chorizo sausage in this dish, or make it with all ground beef. Serve this easy, flavorful casserole with rice, salsa, and a dollop of sour cream."

Ingredients:

6 medium flour tortillas, soft taco size

1 pound lean ground beef

1/2 pound chorizo sausage, casings removed, or more ground beef

1 cup chopped onion

2 to 3 tablespoons chopped jalapeno peppers, optional

1 package (1 ounce) burrito seasoning

1 can (approx. 15 ounces) refried beans

2 large tomatoes, diced

1/2 cup thinly sliced green onions

2 tablespoons chopped cilantro, optional

6 ounces shredded mild Cheddar cheese or blend of Cheddar and Monterey Jack cheeses

Preparation:

Lightly grease a 2 1/2 to 3-quart baking dish. Heat oven to 350°.

Slice tortillas into strips about 1 1/2 to 2 inches wide. Arrange half of the strips in the bottom of the baking dish. Set the remaining strips aside.

In a large skillet, brown the ground beef, chorizo, and onion until beef and sausage is no longer pink. Add the jalapeno peppers and burrito seasoning and stir to blend. Stir in the refried beans and continue cooking, stirring, until hot and bubbly.

Spoon the hot filling mixture evenly over the tortilla layer. Sprinkle with the diced tomatoes, green onions, and cilantro. Top with the remaining tortilla strips then sprinkle with the cheese.

Bake for about 10 to 15 minutes, until cheese is melted and the casserole is bubbly.

Serves 6.

Mini Farfalle Pasta With Ham and Fontina Cheese

"Fontina and Cheddar team up to make this hearty pasta dish. This is a delicious pasta bake, perfect for a potluck or an everyday meal. Feel free to use elbows or other medium-sized pasta in this dish."

Ingredients:

8 ounces mini farfalle or similar pasta

2 slices bacon

3 tablespoons butter

2 large ribs celery, diced

6 green onions, thinly sliced

8 ounces diced ham

1 teaspoon dried leaf sage, crumbled

1/4 cup flour

2 1/2 cups milk

8 ounces fontina cheese

4 ounces shredded mild Cheddar cheese

salt and pepper, to taste

Optional Topping:

1 cup soft bread crumbs tossed with 2 tablespoons melted butter

Preparation:

Cook the pasta in boiling salted water, following package directions. Rinse and drain in a strainer or colander; set aside.

Cook bacon in a large skillet or saute pan until browned; remove to paper towels to drain. Add 3 tablespoons of butter to the pan, along with the celery, onions, and diced ham. Cook over medium-low heat, stirring frequently, until lightly browned and celery is tender. Stir in sage and flour until well blended. Add the milk and cook, stirring, until thickened. Add cheeses and cook, stirring, until cheese is melted. Taste and add salt and pepper. Add the drained pasta and stir until blended.

Tuna Tetrazzini - Tuna and Spaghetti Bake With Mushrooms and Parmesan

"This tuna tetrazzini is a delicious casserole to make for an everyday family meal. Put this casserole together a day in advance, then cover and refrigerate until you're ready to bake and serve."

Ingredients:

8 ounces thin spaghetti, cooked al dente and drained

6 tablespoons butter, divided

16 ounces thinly sliced mushrooms

4 green onions, thinly sliced

4 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt, or to taste

1/8 teaspoon freshly ground black pepper

2 cans (4 to 6 ounces each) tuna, drained and flaked

1 cup frozen green peas, cooked and drained

1 cup shredded natural Parmesan cheese, or about 1/2 cup finely grated Parmesan cheese

1 cup soft fresh bread crumbs

Preparation:

Heat oven to 350°. Grease a 2 1/2- to 3-quart baking dish.

In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the mushrooms and saute, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 minute. Stir in the flour until well blended. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened. Add salt, to taste, and pepper. Stir in the flaked tuna and peas. Stir in the spaghetti until well blended. Turn the mixture into the prepared casserole. Sprinkle Parmesan over the casserole.

Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle the buttered crumbs over the Parmesan layer. Bake for 25 to 30 minutes, until lightly browned and bubbly.

Ziti and Pepperoni Bake

"Lots of cheese, sliced tomatoes, and pepperoni make this ziti casserole taste like your favorite pizza. This ziti bake is a rich and delicious dinner everyone will love. Serve this pasta casserole with warm, crusty rolls for a perfect winter meal."

Ingredients:

8 ounces ziti

6 tablespoons butter, divided

8 ounces coarsely chopped mushrooms

1 small onion, finely chopped

1 small clove garlic, finely minced

1/4 teaspoon dried leaf oregano

1/4 cup all-purpose flour

2 cups milk

4 ounces mild Cheddar cheese, divided

4 ounces mozzarella cheese, divided

3/4 cup grated Parmesan cheese, divided

8 ounces thinly sliced pepperoni

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

2 plum tomatoes, thinly sliced

1 cup soft bread crumbs

Preparation:

Cook ziti following package directions; drain in a colander, rinse with hot water, and set aside.

Heat oven to 350°. Spray a 2 1/2-quart baking dish with nonstick cooking or baking spray.

In a large saucepan, melt butter over medium heat. Add the mushrooms and onions and cook, stirring, until mushrooms are browned and onion is softened. Add the garlic and oregano and cook for 1 minute longer. Add flour and stir until well blended. Stir in the milk and continue cooking, stirring, until thickened.

Remove 1/4 cup of each of the cheeses and reserve for topping. Add the remaining cheeses to the sauce and stir to blend. Stir in the pepperoni and salt and pepper, to taste.

Spoon into the prepared baking dish. Top with the sliced tomatoes, then sprinkle evenly with the reserved 3/4 cup of cheeses. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until well blended. Sprinkle over the casserole. Bake for about 30 minutes, until browned and bubbly.

Cavatappi With Ground Beef and Chili-Style Tomatoes

"This dish is similar to American chop suey, one of my favorite comfort foods. The chili-style tomatoes and Cajun seasoning give it an extra burst of flavor. If you don't have the cavatappi pasta, macaroni, mini penne, or similar pasta will work just as well.".

Ingredients:

6 ounces elbows, mini penne, or cavatappi pasta, about 1 1/2 to 2 cups dry

1 pound ground round or ground sirloin

1 cup chopped onion

3 cloves garlic, minced

1/4 cup diced green bell pepper

1 can (14.5 ounces) zesty chili-style tomatoes, diced

1 can (14.5 ounces) tomatoes, diced

1 teaspoon seasoned salt blend or Cajun seasoning blend

1/4 teaspoon dried leaf oregano or Italian seasoning blend

3 tablespoons tomato paste

2 tablespoons water

Preparation:

Cook pasta in boiling water following package directions. Rinse and drain; set aside.

In a skillet over medium heat, brown the ground beef with chopped onion. Add garlic and bell pepper; cook, stirring, until green pepper, is just tender. Add chili-style tomatoes and diced tomatoes, along with the seasonings, tomato paste, and water. Bring to a simmer and cook for 1 minute. Stir in pasta and heat through.

I hope you enjoy these "Comfort Food" recipes. Try them on your family & friends. Until next time...Cook, Eat and be Happy!

Fish & Seafood Masterpieces

2012-09-12T20:51:00.001-04:00

Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, andechinoderms. Historically, sea mammals such as whales and dophins have been consumed as food, though that happens to a lesser extent these days. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life.

The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.

BUYING SEAFOOD

Knowing how to choose fresh fish or seafood is a vital skill for a seafood cook. Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is. But buying fresh fish is easy if you know what to look for. Here are tips on choosing fresh fish.

Whole Fish

Look for bright, clear eyes. The eyes are the window to a truly fresh fish, for they fade quickly into gray dullness. Dull-eyed fish may be safe to eat, but they are past their prime.
Next look at the fish. Does it shine? Does it look metallic and clean? Or has it dulled or has discolored patches on it? If so, it is marginal.
Smell it. A fresh fish should smell like clean water, or a touch briny or even like cucumbers. Under no circumstances should you buy a nasty smelling fish. Cooking won't improve it.
Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded brick.

Fish Fillets
- Look for vibrant flesh. All fish fade as they age. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish – shiny and metallic.
- Smell it. The smell test is especially important with fillets. They should have no pungent aromas.
- Is there liquid on the meat? If so, that liquid should be clear, not milky. Milky liquid on a fillet is the first stage of rot.
- If the fishmonger lets you, press the meat with your finger. It should be resilient enough so your indentation disappears. If your fingerprint remains, move on.
Shellfish

Buy only at the finest fish markets. These are the places where turnover is so rapid you can be assured of fresh mussels, clams or oysters. You may still get a dead one, but the ratio will be far lower.

What is a dead one? Shellfish are sold alive, so they should react to you. Put them on the countertop and back away for a moment. Then tap the shell: It should close tighter than it was. Oysters are a little tough to do this with, but clams and mussels will definitely react. You can also tell a dead shellfish after you’ve cooked them all. Dead ones do not open after being cooked. Throw them away.

Shrimp

This one is easy. Buy them whole and frozen. Whole because the shell protects them from the rigors of being frozen without losing too much moisture, and frozen because shrimp cook – and rot – very rapidly.

Should you be near a shrimping region, or have access to truly magnificent fresh shrimp, by all means buy them. Head on if possible. Why? Because head-on shrimp stay moister. Remember: Nothing says boring like a dry, overcooked shrimp.

Seafood Recipes

Coconut Shrimp

"These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste."
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
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. 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.
3. 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.
Low Country Boil

"Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!"
Ingredients
- 1 tablespoon seafood seasoning (such as Old Bay®), or to taste
- 5 pounds new potatoes
- 3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
- 8 ears fresh corn, husks and silks removed
- 5 pounds whole crab, broken into pieces
- 4 pounds fresh shrimp, peeled and deveined
Directions
1. Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
2. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Lemon Garlic Tilapia

"This is a delicious and healthy recipe that takes no time at all to make. You can bake it or even grill it. Tastes great either way!"
Ingredients
Directions

Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.

Rinse tilapia fillets under cool water, and pat dry with paper towels.

Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Salmon In Parchment

Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there’s really no good way to check if it’s done, and so you’re basically going on time and experience, and this can be scary for even grizzled old chefs.

Ingredients:
2 large, center-cut salmon filet, 8 or 9 ounces each, boneless-skinless
2 sheets of parchment cut into large heart shape (the surface area of half your “heart” should be a little bigger than the size of a large dinner plate)
seasoning to taste
salt and pepper to taste
drizzle of olive oil or butter
cooked potatoes and veggies as needed.
*Note: I served mine with a very light mustard aioli, which was simply mayo, Dijon, lemon juice and a touch of garlic.
Bake for 15 minutes at 400 degrees F., then let sit 4-5 minutes before cutting open.
Vietnamese Spring Rolls With Dipping Sauce

"These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce."
Ingredients

1/4 cup white vinegar

1/4 cup fish sauce

2 tablespoons white sugar

2 tablespoons lime juice

1 clove garlic, minced

1/4 teaspoon red pepper flakes

2 ounces rice vermicelli

8 large shrimp, peeled and deveined

4 rice wrappers (8.5 inch diameter)

2 leaves lettuce, chopped

3 tablespoons finely chopped fresh mint leaves

3 tablespoons finely chopped cilantro

4 teaspoons finely chopped Thai basil

Directions

Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.

Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.

Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.

To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Sesame Seared Tuna

"Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna."

Ingredients

1/4 cup soy sauce

1 tablespoon mirin (Japanese sweet wine)

1 tablespoon honey

2 tablespoons sesame oil

1 tablespoon rice wine vinegar

4 (6 ounce) tuna steaks

1/2 cup sesame seeds

wasabi paste

1 tablespoon olive oil

Directions

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Crab Cakes

Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce.

Ingredients

4 pounds crabmeat

1 egg

1 tablespoon lemon zest

1/8 teaspoon Old Bay Seasoning TM

2 tablespoons fresh basil, chopped

1 cup saltine crackers, crushed

1 cup mayonnaise

4 tablespoons vegetable oil

3 egg yolks

1/8 teaspoon Old Bay Seasoning TM

3 ounces fresh lime juice

2 tablespoons chopped fresh cilantro

salt and pepper to taste

1 3/4 cups vegetable oil

Directions

In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.

Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.

In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.

For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.

Ultimate Chocolate

2012-04-25T15:17:00.000-04:00

Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world. Other significant players include Nestlé, Kraft Foods and Lindt.

The Hershey Company, known for their Hershey bar, Hershey's Kisses and Reese's Peanut Butter Cups, is the largest chocolate manufacturer in North America. Mars, Incorporated, one of the largest privately owned U.S. corporations, is a worldwide manufacturer of confectionery and other food products, with US$21 billion in annual sales in 2006. Mars is known for Mars Bar, Milky Way, M&M's, Twix and Snickers, as well as other confectionery items, suchSkittles.

Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. Nestlé acquired Rowntree's in 1988 and now market chocolates under their own brand, including Smarties and Kit Kat; Kraft Foods through its 1990 acquisition of Jacobs Suchard, now own Milka and Suchard. In February 2010, Kraft also acquired British-based Cadbury plc, the world's largest confectionery manufacturer. Cadbury is well known for its Dairy Milk range and Creme Egg; Fry's, Trebor Basset, the fair-trade brand Green & Black's also belong to the group.

The chocolate industry, a steadily growing, $50 billion-a-year worldwide business centered on the sale and consumption of chocolate, is prevalent on five out of seven continents. Big Chocolate, as it is also called, is essentially an oligopoly between major international chocolate companies in Europe and the U.S. These U.S. companies, such as Mars and Hershey’s alone, generate $13 billion a year in chocolate sales and account for two-thirds of U.S. manufacturers. However, Europe accounts for 45% of the world's chocolate revenue.

Hot Fudge Ice Cream Bar Dessert

"This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer."

Ingredients

1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Directions

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Chocolate Trifle

Ingredients

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

Directions

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Eclair Cake

"This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!"

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Directions

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Chocolate Covered Cherry Cookies

Ingredients

1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 (10 ounce) jar maraschino cherries
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (180 degrees C).
Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
Bake in preheated oven for 10 minutes.

White Chocolate Raspberry Cheesecake

"This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired."

Ingredients

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Chocolate Covered Strawberries

"This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc."

Ingredients

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Chocolate Truffles

Ingredients

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Chocolate Chip Cookies

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cooking For Two

2012-02-03T11:45:00.000-05:00

Cooking for two has never been easy.

Whatever your reasons for cooking small amounts - your kids have left the nest, you don't have any in the nest yet, it's time for a quiet dinner by yourselves, or maybe kids, guests or crowds just aren't in the equation - it has always been hard to find recipes geared to creating great meals for just a pair of people.

Sure, you can always adjust ingredient amounts, and fiddle with cooking times and methods. But changing up recipes never seems to work out as well as we home chefs hope. No cooking for two has never really been easy. Until now!

Here are some superb recipes, each one geared specifically to the challenge of cooking only small amounts of food.

Come along on a recipe-filled journey as we solve the culinary challenge of "Cooking For Two"!

"Steak Oscar"

"Broiled beef tenderloin filets are topped with buttery crab meat, asparagus, and powdered Bearnaise sauce for an elegant dish that would be perfect for a special date, anniversary, Valentine's Day, or just because."

Ingredients

2 (7 ounce) beef tenderloin steaks
salt and ground black pepper to taste
1/4 cup butter
1 (6 ounce) can crab, drained
1 pound asparagus, tough ends snapped
1 packet dry Bearnaise sauce mix (such as Knorr®)
1 cup whole milk
1/2 cup butter

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

"Spicy Salmon with Caramelized Onions"

"Salmon fillets are marinated with a spice paste and finished with caramelized onions in this quick and easy dish."

Ingredients

1 1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 1/2 tablespoons minced onion

Directions

Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

"Huevos Rancheros Tostadas"

"Sometimes the best thiing for dinner is breakfast. This filling dish gets a touch of spiciness from the chile and a satisfying crunch from the tostada shells."

Ingredients

4 eggs

1 tbs milk

1 small jalapeno, finely chopped

1/2 tsp Kosher salt

1/4 tsp fresh cracked pepper

1 tbs unsalted butter

3 tbs fresh cilantro, chopped

4 (5-inch) tostada shells

6 tbs monterey jack cheese, shredded

1/2 cup salsa

1 avocado, diced

Directions

1. Heat broiler. In a small bowl, whisk together eggs, milk, jalapeno, salt and pepper. Melt butter in medium skillet over med-heat. Add egg mixture and scramble softly. Stir in 2 tbs cilantro.

2. Place shells on baking sheet. Divide scrambled eggs among shells; top with cheese. Broil 4 to 6 inches from heat until cheese is melted and bubbly.

3. Sprinkle tostadas with remaining cilantro; serve with avacado and salsa.

"Sausage Omelet Bagels"

"What a great eye-opener! These spicy sandwiches are hearty enough to take you through a busy day or double as a quick-fixing supper."

Ingredients

2 tablespoons mayonnaise
1 teaspoon lime juice
1 teaspoon minced fresh cilantro
3 eggs
1 teaspoon finely chopped jalapeno pepper
1/4 teaspoon salt
1/8 teaspoon pepper
4 breakfast turkey sausage links
1 slice (1 ounce) pepper Jack cheese
2 plain bagels (4 inches each), split
Dash chili powder
2 teaspoons salsa
2 slices red onion

Directions

In a small bowl, combine the mayonnaise, lime juice and cilantro; set
aside. In another bowl, whisk the eggs, jalapeno, salt and pepper;
set aside.
In a small nonstick skillet, cook sausages over medium heat for 10-12
minutes or until no longer pink; drain. Remove and keep warm. Pour
egg mixture into the skillet; cook over medium heat. As eggs set,
lift edges, letting uncooked portion flow underneath. When the eggs
are set, place cheese over one side; fold omelet over cheese. Cover
and let stand for 1-1/2 minutes or until cheese is melted.
Cut omelet in half; place on bagel bottoms. Cut sausage links in half

"Apple Meat Loaf "

“The apple gives it a bit of a sweet flavor and helps keep it moist.”

Ingredients

1 small onion, finely chopped
2 teaspoons butter
3/4 cup shredded peeled apple
1/2 cup soft bread crumbs
1 egg
4 teaspoons ketchup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground allspice
3/4 pound lean ground beef

Directions

In a small skillet, saute onion in butter until tender.

In a large bowl, combine the apple, bread crumbs, egg, ketchup,
mustard, salt, pepper and allspice. Stir in onion. Crumble beef over
mixture and mix well. Shape into a 6-in. x 5-in. loaf.

Place in an 8-in. square baking dish coated with cooking spray. Bake,
uncovered, at 350° for 40-45 minutes or until no pink remains
and a meat thermometer reads 160°. Yield: 3 servings.

"Bavarian Meatballs"

"GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor. The meatballs can also be frozen for a convenient meal at a later time."

Ingredients

2 tablespoons chopped onion
1 teaspoon butter
3/4 cup soft bread crumbs
1 tablespoon milk
1/2 teaspoon prepared mustard
1/2 teaspoon salt
Dash pepper
1/2 pound ground beef
1 can (4 ounces) mushroom stems and pieces, undrained
2 gingersnaps, coarsely crushed
2 tablespoons water
1 tablespoon brown sugar
1/2 teaspoon beef bouillon granules

Directions

In a large skillet, saute onion in butter until tender. Transfer to a
large bowl; add the bread crumbs, milk, mustard, salt and pepper.
Crumble beef over mixture and mix well. Shape into six meatballs;
place in a greased 1-qt. baking dish.
In a small saucepan, combine the mushrooms, gingersnap crumbs, water,
brown sugar and bouillon. Cook and stir over low heat for 2-3
minutes or until thickened.
Pour over meatballs. Cover and bake at 350° for 25 minutes or
until the meat is no longer pink.

"Crispy Dijon Chicken"

"Yogurt and mustard give golden oven-baked chicken a tangy taste, while cornflake crumbs provide plenty of crunch."

Ingredients

1/4 cup plain yogurt
1/2 teaspoon salt-free herb seasoning blend
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
2 bone-in chicken breast halves (8 ounces each)

Directions

In a shallow bowl, combine the yogurt, seasoning blend, lemon juice
and mustard. In another bowl, combine the cornflake crumbs and
cheese. Roll the chicken in yogurt mixture, then in crumb mixture.
Place in a greased 8-in. square baking pan. Bake, uncovered, at
350° for 35-45 minutes or until a meat thermometer reads
170°.

"Greek Spaghetti Squash"

"Greek olives and feta cheese lend an ethnic flare to this colorful entree.

Ingredients

1 medium spaghetti squash (2 pounds)
1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 cup fresh baby spinach
1/2 cup marinated artichoke hearts, drained
1/3 cup chopped pitted Greek olives
2 tablespoons crumbled feta cheese

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side
down on a microwave-safe plate. Microwave, uncovered, on high for
15-18 minutes or until tender.
Meanwhile, in a skillet, saute the chicken, onion, red pepper,
garlic, oregano, basil, salt and pepper in oil until chicken is no
longer pink. Stir in the spinach, artichokes and olives; cook until
spinach is wilted.
When squash is cool enough to handle, use a fork to separate strands.

"Shepherd's Pie"

"Transform leftovers into a light but filling one-dish meal sized for two."

Ingredients

1/2 pound lean ground beef (90% lean)
2 tablespoons chopped onion
1 cup frozen cut green beans, thawed
2/3 cup condensed tomato soup, undiluted
1/4 teaspoon Italian seasoning
1/8 teaspoon pepper
1 cup mashed potatoes (prepared with milk)
Dash paprika

Directions

In a small skillet, cook beef and onion over medium heat until meat
is no longer pink; drain. Add the beans, soup, Italian seasoning and
pepper. Transfer to a 7-in. pie plate coated with cooking spray.
Spread mashed potatoes over the top; sprinkle with paprika. Bake,
uncovered, at 350° for 30-35 minutes or until heated through.

"Smothered Cider Pork Chops"

"For a sweet twist on pork chops add apple cider to this skillet entree. You’ll love these chops and their glossy onion gravy."

Ingredients

2 bone-in pork loin chops (6 ounces each and 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons butter
1 small onion, thinly sliced and seperated into rings
1/2 cup apple cider or juice
1/4 teaspoon dried rosemary, crushed
1-1/2 teaspoons cornstarch
1-1/2 teaspoons cold water
1/4 teaspoon browning sauce, optional

Directions

Sprinkle pork chops with salt and pepper. In a large skillet, brown
chops in butter on both sides. Remove and keep warm.
In the same skillet, saute onion for 5 minutes. Stir in cider and
rosemary; top with pork chops. Bring to a boil. Reduce heat; cover
and simmer for 6-8 minutes or until meat juices run clear. Remove
pork chops to a serving platter.
Combine cornstarch and cold water until smooth; stir into skillet.
Bring to a boil. Cook and stir for 1 minute or until thickened. Stir
in browning sauce if desired. Serve with pork chops.

"Tortellini Primavera"

“This pared-down dish is a family favorite. You could stretch it with noodles and veggies for last-minute guests. It's so tasty and easy to whip up.”

Ingredients

1 cup frozen cheese tortellini
2 tablespoons olive oil, divided
3 tablespoons prepared pesto, divided
1/4 pound boneless skinless chicken breast, cut into 1-inch cubes
1 cup cut fresh asparagus (1-inch pieces)
1/4 cup each chopped sweet yellow pepper, green pepper and sweet onion
1/4 cup sliced fresh carrot
1/4 cup fresh or frozen snow peas
1/4 cup fresh broccoli florets
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, cut into wedges
3 tablespoons grated Parmesan cheese, divided
1 tablespoon water

Directions

Cook tortellini according to package directions. Meanwhile, in a
small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto.
Add chicken and toss to coat. Let stand at room temperature while
cooking the vegetables.
In a large skillet, saute the asparagus, peppers, onion, carrot,
peas, broccoli, garlic powder, salt and pepper in remaining oil

Entertaing at Home - Part 3 Salads

2012-01-28T09:19:00.001-05:00

Welcome to part Three on my series...Entertaing At Home. So far we loooked at Appetizers and Main Courses. Now let's check out Salads.

Salads can be an appetizer, a first course or even a main course. Anyway you look at it salads are just darn good. I've found some great recipes that I hope you'll try on your family and friends.

Now we journey to part 3...Salads!

Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.

Green salads include leaf lettuce and leafy vegetables with a sauce or dressing. Other salads are based on pasta, noodles, or gelatin. Most salads are served cold, although some, such as south German potato salad, are served warm. Salads are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains.

*Almond and Baby Bok Choy Asian Salad*

"This crispy salad uses authentic Asian ingredients and the sauce is delicious. If you can find mirin in an Asian grocery store, it makes it much more authentic and not too sweet."

Ingredients

1/2 cup canola oil
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame seeds
1/2 head romaine lettuce, chopped
2 heads baby bok choy, cleaned and sliced
1 carrot, cut into matchsticks
1/4 cup toasted sliced almonds
1/2 cup croutons

Directions

Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.

*Southwestern Caesar Salad*

"Delicious Southwestern twist on the classic Caesar Salad (Cesar in Spanish) with chipotle dressing. It makes a beautiful presentation for you and your guests. Serve with warm flour tortillas."

Ingredients

4 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning
1 cup mayonnaise
2/3 cup grated Parmesan cheese
1/2 cup sour cream
2 anchovy fillets
4 green onions, chopped
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1 canned chipotle pepper
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
8 cups romaine lettuce, torn into bite-size pieces
1/2 cup garlic flavored croutons
1/4 cup shredded Parmesan cheese
1 red bell pepper, sliced into thin rings
1 yellow bell pepper, sliced into thin rings
1 orange bell pepper, sliced into thin rings

Directions

Preheat an outdoor grill for high heat and lightly oil grate.
Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth.
Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.

*Salsa Pasta Salad*

"A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors."

Ingredients

2 cups dry rainbow radiatore pasta
1 onion, chopped
1 red bell pepper, chopped
1 (6 ounce) can sliced black olives
3 tomatoes, diced
1 (4 ounce) can diced green chiles
1/3 cup distilled white vinegar
1/4 cup chopped fresh cilantro
1 1/2 teaspoons garlic salt
1/3 cup lemon juice
1/2 cup vegetable oil
1 tablespoon white sugar
1 tablespoon chili powder

Directions

In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.

*Gazpacho Pasta Salad*

"Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish."

Ingredients

1/2 pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
1/4 cup olive oil
1/4 teaspoon salt
1 clove garlic, crushed
1/4 cup fresh lime juice
1/4 teaspoon ground black pepper
6 fluid ounces tomato juice

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

*Napa Cabbage Salad*

"This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers."

Ingredients

1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Directions

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

*Black Bean and Couscous Salad*

"This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days."

Ingredients

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Directions

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

*Potato and Bacon Salad*

"This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too."

Ingredients

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Directions

Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

*Black Bean And Corn Salad*

"Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added ...cilantro, pepper, cayenne and cumin. Toss and let sit overnight."

Ingredients

1/2 cup balsamic vinaigrette salad dressing
1/4 teaspoon seasoned pepper
1/4 teaspoon dried cilantro
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped

Directions

In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Entertaining At Home Part 2 - The Main Course

2012-01-26T16:45:00.000-05:00

It is at once the most enjoyable yet fretful proposition in one's cooking life:The opportunity to entertain. When people are coming over...be it a small knot of close friends or a larger group for a special celebration of some kind...we want to do the cooking ourselves and do it right!

It's work, yes. But it's also the reward. As a lover of cooking and good food, cooking is an integral part of my life and I hope it is that way for you too. Plus. kitchen time is always a good time. That's where folks like to gather. And later on, hearing guests' praises for a job well done is more than worth the time and effort it to to create..

Oftentimes, a little inspiration is all you need to start your journey towards those rewards. You want new ideas for something new to create, something different to serve, something that will make heads turn.

Next stop on our entertaining journey is the Main Course...

In formal dining, a well-planned main course can function as a sort of gastronomic apex or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the main course in such a way that the main course is anticipated and, when the scheme is successful, increased in its ability to satisfy and delight the diner. The courses following the main course then calm the palate and the stomach, acting as a sort of dénouement or anticlimax.

*Peppered Roast Beef w/Cranberry-Red Wine Sauce*

"A boneless beef sirloin tip roast is a tender and affordable cut. It is paired with a sweet-tart sauce that provides a nice counterpoint to the rich meat."

Ingredients

"Beef"

1 3lb boneless sirloin tip roast

2 tsp Dijon mustard

2 tsp tomato paste

2 tsp garlic, minced

1 tsp canola oil

1 tbs fresh ground black pepper

1 tsp dried thyme

3/4 tsp dried rosemary

3/4 tsp kosher salt

1/4 tsp ground coriander

"Sauce"

1 tbs butter

1/4 cup shallots, minced

1 tsp sugar

1 cup red wine

1 cup frozen cranberries

1/2 cup beef broth

Directions

1. Heat oven to 350 degrees. Pat roast dry;place in heavy hsallow roasting pan. In small bowl, stir together mustard, tomato paste, garlic and oil; rub over surface of roast. In another bowl mix pepper, thyme, rosemary, salt and coriander. Sprinkle over roast. Bake 1 hour 25 minutes for medium rare.

2. Meanwhile, melt butter in medium saucepan over med-low heat. Add shallots; cook 3 to 5 minutes or until hsallots begin to brown. Sprinkle with sugar; cook 1 minute. Add wine, cranberries and broth. Increase heat to medium and bring to a boil....gently boil 5 minutes. Strain into medium bowl, pressing on cranberries to extract pulp.

3. Place roast on platter; cover loosely with foil. Let stand 15 minutes.

4. Meanwhile, add sauce to roasting pan. Bring to a boil over medium heat, scraping up any browned bits from bottom of pan. Serve sauce with roast.

*Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce*

"Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe."

Ingredients

CRAB STUFFING:
2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning
PEPPERCORN SAUCE
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
STEAKS:
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

Directions

Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

*Lemongrass and Citrus Poached Salmon*

"This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce."

Ingredients

2 1/2 pounds salmon fillet
1 quart chicken stock
1 quart orange juice
2 cups white wine
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass
1 teaspoon salt
1 teaspoon white pepper

Directions

Remove skin from salmon, then cut into desired portions.
In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.

*Caramel Apple Pork Chops*

"Warm, spicy, and sweet, this wonderful recipe is a guaranteed favorite and is great with mashed potatoes and buttered green beans."

Ingredients

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

Directions

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

*Baked Garlic Parmesan Chicken*

"A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a scrumptious dinner."

Ingredients

2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

*Smoked Salmon Ravioli*

"Sheets of fresh pasta are filled with a savory mousse of pureed smoked salmon, eggs, cream, pepper and chives. Serve over a rich and tangy pool of melted gruyere and cream, sprinkle more gruyere over the top, and finish under the broiler."

Ingredients

2 cups all-purpose flour
2 eggs, beaten
2 egg yolks
1 pound smoked salmon
2 eggs
1 cup heavy cream
2 teaspoons chopped fresh chives
1/2 teaspoon ground black pepper
1 egg, beaten
16 ounces shredded Gruyere cheese
1 cup heavy whipping cream

Directions

TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
Serve the stuffed raviolis on the warm plates.

Entertaining At Home - Part 1 "Appetizers"

2012-01-25T19:01:00.000-05:00

*Garlic-Lime Drumettes w/Chipotle Mayonnaise*

"Drumettes, also called party wings, are the meatiest part of the chicken wing. They look like miniature drumsticks and are the right size to serve as appetizers. This marinade gives them lots of flavor in a relatively short amount of time"

Ingredients:

*Chicken & Marinade*

6 garlic cloves, minced

2 tsp lime peel, grated

2 tsp kosher salt

2 tsp dried oregano

2 tsp cumin seeds, toasted & crushed

1/2 cup lime juice

1/3 cup olive oil

24 chicken drumettes

*Mayonnaise*

1 cup mayonnaise

1/2 cup sour cream

1 tbs dijon mustard

3 chipotle chiles in adobo sauce, drained

1 tbs adobo sauce

Directions:

1. Place garlic, lime peel, salt, oregano, cumin seeds, lime juice in shallow pan large enough to hold drumettes in one layer. Add chicken, turn to coat completely with marinade. Cover and refrigerate for 2 to 4 hours.

2. In small bowl, stir together all mayonnaise ingredients. Refrigerate 30 minutes.

3. Heat grill or broiler. Remove chicken from marinade. Cook 12 to 14 minutes or until browned and juices run clear.

*Green Chile Cheese Ball*

"This mouth-watering appetizer is ideal for any party, from Super Bowl Sunday to book club meetings. Awe your friends with this southwestern-style cheese ball! Place on a nice serving dish with an assortment of crackers"

Ingredients

4 large Anaheim chile peppers
1 1/2 pounds shredded pepper jack cheese
2 (8 ounce) packages cream cheese, softened
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 cups finely chopped pecans

Directions

Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. Be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
Combine the chopped peppers with the pepper jack, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.
Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.

*Antipasto Pasta Salad*

"A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings."

Ingredients

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Directions

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

*Jalapeno Popper Mushrooms*

"These bite-sized appetizers are creamy, spicy, and cheesy. Why choose between stuffed mushrooms or jalapeno poppers when you can have both? At the same time!"

Ingredients

2 slices bacon
cooking spray
1 1/2 teaspoons olive oil
8 mushrooms, stems removed and chopped and caps reserved
1 clove garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 (3 ounce) package cream cheese, softened
3 tablespoons shredded Cheddar cheese
sea salt to taste
ground black pepper to taste

Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

*Crawfish, Shrimp and Crab Ceviche*

"This three seafood ceviche is worth trying! Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips. Make everything ahead and marinate, but don't put the avocado in until close to serving."

Ingredients

1/2 pound cleaned, cooked crawfish tail meat
1/2 pound jumbo lump crabmeat
1/2 pound cooked small shrimp, peeled and deveined
1/2 cup lime juice
1/2 cup ketchup
2 tablespoons hot sauce
2 tablespoons olive oil
1/3 cup chopped cilantro
1/2 cup diced red onion (1/4-inch pieces)
1 cup peeled, seeded, and diced cucumber
1 cup diced jicama
1 jalapeno chile pepper, seeded and minced
salt to taste
1 large avocado, diced

Directions

Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.

*Bacon-Wrapped Jalapeno Shrimp*

"Shrimp stuffed with pickled jalapenos, wrapped in bacon, and deep fried will make you famous in your town."

Ingredients

1 quart vegetable oil for frying
32 peeled and deveined medium shrimp, tail-on
1 (4 ounce) can pickled jalapeno peppers, cut into slivers
16 slices bacon, cut in half
32 toothpicks

Directions

Heat oil in a deep-fryer or large saucepan to 350 degrees F.
Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.

*Crab Cakes*

"Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce."

Ingredients

4 pounds crabmeat
1 egg
1 tablespoon lemon zest
1/8 teaspoon Old Bay Seasoning TM
2 tablespoons fresh basil, chopped
1 cup saltine crackers, crushed
1 cup mayonnaise
4 tablespoons vegetable oil
3 egg yolks
1/8 teaspoon Old Bay Seasoning TM
3 ounces fresh lime juice
2 tablespoons chopped fresh cilantro
salt and pepper to taste
1 3/4 cups vegetable oil

Directions

In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.

*Bacon-Balsamic Deviled Eggs*

"Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappears! Can be made with sugar substitute and light mayonnaise with no discernable taste difference."

Ingredients

12 eggs
4 slices bacon
1/2 cup mayonnaise
1/4 cup minced red onion
2 teaspoons white sugar
1/2 teaspoon balsamic vinegar
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Directions

Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

You Deserve Dessert

2012-01-21T13:04:00.000-05:00

*YOU DESERVE DESSERT*

Since we were little, we've all heard about the foods that are good for us: milk for strong bones and teeth, carrots for sharp eyes, protein-rich meat to build muscles, pasta and breads for energy. Most of us can recite many more items from that long list.

But there's one glaring absence from the litany of "good for you" things, one important food item that never really qualified for the list : dessert. No kidding!!

How can dessert be good for someone? What does dessert take care of in the scheme of things? Simple. Dessert makes you feel good...an important food for the soul, a little break from reality and rules.

Yes, there's usually sugar involved, which means some calories. But it tastes great, you love eating it and it makes you feel good, what's wrong with something sweet...a little dessert...now and again? You deserve it! Those are my simple sentiments as I prepare this blog entry. You work hard, and love to cook. Don't shy away from one of the foods you love that also makes you happy. You deserve DESSERT!!

*Blueberry Tea Cake w/Lemon Sauce*

Ingredients

"Cake"

2 cups A/P Flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

1/3 cup butter

3/4 cup milk

1 egg

1 cup fresh blueberries

"Sauce"

1/4 cup sugar

1 tsp cornstarch

3 tsp lemon juice

1 cup water

1 tsp grated lemon peel

1 tsp butter

Directions

1. Heat oven to 350 degrees. Spray 8-inch square pan with nonstick cooking spray

2. In a large bowl, combine flour, sugar, baking powder and salt : mix in butter. Add milk, beat by hand 2 minutes. Add egg and beat additional 1 minute. Fold in blueberries and pour into pan.

3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes in pan on wire rack

4. To prepare sauce, stir together sugar, cornstarch, lemon juice and water in medium saucepan. Stir until smooth. Add lemon peel. Cook over medium heat until mixture thicken and becomes clear, stirring often. Remove from heat. Add butter and stir until butter melts and is well incorporated. Serve over cake.

*Red Velvet Cake*

"Red-tinted chocolate cake is covered with contrasting fluffy frosting for a stunning presentation."

Ingredients

2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract

Directions

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

*Black Forest Cake*

"Dark chocolate cake layers are filled with cherry pie filling spiked with cherry liqueur. If using this recipe to make a 9x13 inch cake, increase the baking time to 40 minutes."

Ingredients

1 cup milk
1 tablespoon vinegar
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup strong brewed coffee, cold
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1/2 cup cherry liqueur

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

*Caramel Apple Pie*

Ingredients

4 cups apples, peeled, cored & thinly sliced

2 tbs apple juice

1 (9 inch) graham cracker pie shell

3/4 cup brown sugar

3/4 cup graham cracker crumbs

1 tbs A/P flour

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cardamom

1/4 cup unsalted butter, melted

20 vanilla caramels

3 tbs milk

1/4 tsp rum extract

Directions

1. Heat oven to 350 degrees. In a large saucepan, combine apples and apple juice; simmer 10 minutes. Pour mixture into large bowl to cool. Pour cooled mixture into pie shell.

2. In another large bowl, combine brown sugar, cracker crumbs, flour, cinnamon, nutmeg, cardamom and butter. Sprinkle evenly over apples. Bake 20 minutes or until apples are tender. Remove from oven but do not turn oven off.

3. To prepare sauce, combine caramels and milk in medium saucepan over low heat. Stir until melted and smooth; stir in rum extract. Pour hot caramel over pie and return to oven. Bake an additional 10 minutes. Cool pie on wire rack.

*Chocolate Chess Pie*

"A southern recipe for a rich chocolate pie with pecans."

Ingredients

1 (9 inch) pastry for a 9 inch single crust pie
1 1/2 cups white sugar
3 1/2 tablespoons cocoa
1/2 cup butter, melted
1 (5 ounce) can evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
3/4 cup chopped pecans

Directions

Preheat oven to 400 degrees F (200 degrees C)
Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

*Sour Cream Lemon Pie*

"This pie is a favorite at many gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour."

Ingredients

1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 cup sour cream
3 egg yolks
1/4 cup butter
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 (9 inch) pie crust, baked

Directions

In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

**CHEESECAKE**

Who doesn't love cheesecake. Making one at home may seem like an impossible task but, let me assure you, it's not.

Here are some simple tips to help you make that perfect cheesecake right in your own kitchen.

1. As you assemble your springform pan, make sure it's right side up. The raised edge should sit face up in the pan to create a tight seal.

2. For a water bath, line the outside of the springform pan with foil to prevent leaks. Set the cheesecake in a roasting pan and place in the oven. Add enough boiling water to come 1/2 way up the springform pan.

3. Baking a cheesecake without a water bath? Lightly grease you baking dish and line with foil, letting it hang about one inch over the edge. Once the cheesecake is cooled it will easily come out of the pan.

4. How can you tell when your cheesecake is done? Turn off the oven when the center is still a little wobbly. The cake will continue to cook in the residual heat of the oven.

*How to Prevent Cheesecake from Cracking*

The big bugaboo with cheesecake is cracking. Cheesecakes, like custards, rely heavily on eggs to set, which means they must cook gently and slowly. Otherwise the eggs puff, overcook and get grainy, then constrict when cooled, resulting in an undesirable split in your smooth cake.

The main trick with cheesecake is gentle, coaxing heat. Just as you want them to cook slowly, you also want them to cool gradually. Quick changes of temperature upset the structure of the cake, causing cracks. For a moister, creamier cake, turn off the heat when the center's still loose and let cool in the oven.

*Storing Cheesecake*

Because of the high fat content, most cheesecakes freeze well for up to two weeks if wrapped tightly in both film and foil. But cheesecakes with a high water content, such as our Fresh Cream Cheesecake or Passion Fruit Cheesecake, will become icy, so freezing is not advised.

*Ricotta Cheesecake with Warmed Cherries*

Ingredients

Cheesecake:

Butter or oil for pan
1 pound whole milk ricotta
1/4 cup milk
1/2 cup sour cream
2 large eggs,
2 large egg yolks
1/3 cup sugar
2 tablespoons all-purpose flour
Pinch fine salt
2 1/2 tablespoons finely grated lemon zest (about1 1/2 lemons)

Cherries:

1 (12-ounce) bag frozen dark sweet cherries
3/4 cup sugar
Pinch fine salt
2 tablespoons golden rum
1 teaspoon freshly squeezed lemon juice

Directions

Cheesecake: Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with a long piece of parchment paper.

Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour, salt and lemon zest in the blender or food processor, until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack. Refrigerate for at least 2 hours or overnight.

Cherries: Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes. Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes. Remove from heat and stir in the rum and lemon juice.

Lift cheesecake out of the pan by the paper and transfer to a cutting board. Slice into serving pieces and place on a platter. Spoon the warm or room temperature cherries on top. Serve.

*Classic Cheesecake*

"This is a classic cheesecake -- velvety, rich, sweet and so satisfying. I am major fan of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake."

Ingredients

Crust:

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Filling:

2 pounds cream cheese, at room temperature
2 cups sugar
1 cup sour cream
6 large eggs, lightly beaten
2 tablespoons vanilla paste or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Berries, optional

Directions

Position a rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.

Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.

Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.

Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

I hope you try and, of course, enjoy these yummy dessert recipes. And always remember....

You Deserve DESSERT

Just Pure Poultry

2012-01-07T12:06:00.000-05:00

Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g. domestic ducks and domestic geese). Poultry also includes other birds which are killed for their meat, such as pigeons or doves or birds considered to be game, like pheasants. Poultry comes from the French/Norman word, poule, itself derived from the Latin word Pullus, which means small animal.

*Chicken*

The meat of the chicken, also called "chicken", is a type of poultry meat. Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for food, and the meat can be cooked in many different ways. Popular chicken dishes include roasted chicken, fried chicken, chicken soup, Buffalo wings, tandoori chicken, butter chicken, and chicken rice. Chicken is also a staple of many fast food restaurants.

*Chicken Marsala*

"A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for a quick weeknight entree."

Ingredients

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

*Chicken Breasts w/ Lime Sauce*

"Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it."

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed

Directions

Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

*Chicken Pot Pie*

"A delicious chicken pie made from scratch with carrots, peas and celery."

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

*African Chicken-Peanut Stew*

"The best way to make this stew is with two whole stewing hens. You start by simmering the birds to make stock, which then becomes the base of the stew, and then you use the meat from the hens. This is a bit labor-intensive for most, so you can use pre-cut chicken parts: legs, wings and especially thighs. This stew is just made for chicken thighs."

Ingredients

2-3 pounds chicken legs, thighs and/or wings
3 Tbsp vegetable oil
1 large yellow or white onion, sliced
A 3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 pounds sweet potatoes, peeled and cut into chunks
1 15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
1/4 to 1/2 cup of chopped cilantro

Directions

1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

*Duck*

Ducks have many economic uses, being farmed for their meat, eggs, feathers, (particularly their down). They are also kept and bred by aviculturists and often displayed in zoos. All domestic ducks are descended from the wild Mallard Anas platyrhynchos, except the Muscovy Duck. Many domestic breeds have become much larger than their wild ancestor, with a "hull length" (from base of neck to base of tail) of 30 cm (12 inches) or more and routinely able to swallow an adult British Common Frog Rana temporaria whole; the wild mallard's "hull length" is about 6 inches.

*Pan-Seared Duck Breast w/Blueberry Sauce*

"Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme."

Ingredients

2 teaspoons salt
1 teaspoon fresh-ground black pepper
1 1/2 tablespoons dried thyme leaves
1 tablespoon crushed dried rosemary
3 tablespoons olive oil
4 potatoes, cubed
2 pints fresh or frozen blueberries
1/2 cup water
1/2 cup apple juice
1/2 cup white sugar
1 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into thin strips
6 shallots, thinly sliced
1/2 cup sliced shiitake mushrooms
2 pounds bok choy, sliced
4 (8 ounce) boneless duck breast halves
2 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons aged balsamic vinegar

Directions

Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

*Honey Duck*
"Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe!"

Ingredients

1 (4 pound) whole duck, rinsed
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh ginger root
1 teaspoon salt
1/2 orange, quartered
2 cups water
1 cup honey
1/2 cup butter
1 teaspoon lemon juice
1/2 cup undiluted, thawed orange juice concentrate

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.

*Peking Duck*
"It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic."

Ingredients

1 (4 pound) whole duck, dressed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
1/2 cup plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney

Directions

Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Christmas Dinner

2011-12-15T13:42:00.000-05:00

Most Christmas customs in the United States have been adopted from those in the United Kingdom. Accordingly, the mainstays of the British table are also found in the United States: roast turkey (or other poultry), beef, ham, or pork; stuffing (or 'dressing'), squash, roasted root vegetables, brussels sprouts, and mashed potatoes are common. Common desserts include pumpkin pie, plum pudding or Christmas pudding, trifle, marzipan, pfeffernusse, sugar cookies, fruitcake, apple pie, Gooseberry Pie, carrot cake, bûche de Noël, and mince pies. In the south, coconut cake and sweet potato pie are also common.

The centerpiece of a sit-down meal varies on the tastes of the host but can be ham, roast beef, or goose, particularly since turkey is the mainstay at dinner for the American holiday of Thanksgiving in November, around one month earlier. Regional meals offer incredible diversity. Virginia has oysters, ham pie, and fluffy biscuits, a nod to its very English 17th century founders. The Upper Midwest includes dishes from predominately Scandinavian backgrounds such as lutefisk and mashed rutabaga or turnip. In some rural areas, game meats like elk, opossum or quail may grace the table, often prepared with recipes that are extremely old: it is likely that similar foodstuffs graced the tables of early American settlers on their first Christmases.

Christmas is a time for family and friends, making joyous memories and delighting in succulent food. Create a Christmas-specific menu to make your Christmas dinner a standout.

Determine how you'd like to start dinner off. Drinks like egg nog as well as appetizers or hors d'oeurves are classy additions to a Christmas gathering, or maybe you'd like to begin dinner with a freshly tossed green salad. Choose what side dishes you'd like to serve. Those based on fruits, vegetables and potatoes are popular, but the room for creativity is endless.

*Cajun Style Baked Sweet Potato*

"Tired of the same old baked sweet potato? Great for holiday get togethers, these sweet potatoes are seasoned with a homemade herb and spice mix."

Ingredients

1 1/2 teaspoons paprika
1 teaspoon brown sugar
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 large sweet potatoes
1 1/2 teaspoons olive oil

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
Bake in preheated oven until tender, or about 1 hour.

*Green Bean & Mushroom Medley*

"This is a great vegetable side dish. This is always served at our family gatherings with no leftovers."

Ingredients

1/2 pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper

Directions

Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

*Apricot Glazed Carrots*

"Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm."

Ingredients

2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish

Directions

Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

*Lyonnaise Potatoes*

"Lyonnaise potatoes recipe is sliced cooked potatoes and onions and butter cooked with seasonings and parsley."

Ingredients:

1 cup chopped onion
6 tablespoons butter
3 cups cooked sliced potatoes
1 teaspoon salt
1/8 teaspoon pepper
chopped fresh parsley

Preparation:

In a large heavy skillet, heat butter over low heat; add onions and sauté until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley.

When getting your ingredients together for your Christmas dinner ideas, be sure to check a few things before hand.

Are all the recipes for the same amount of servings? You may need to increase or decrease the recipe depending on how many guests you are planning to serve.

Do you have all the equipment you need? Carefully read through each recipe and make sure that you have all the gear that is noted. If you are making three recipes that call for 9x13 baking dishes and you only have one, that could be a problem.

*Roast Leg of Lamb w/Rosemary*

"This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!"

Ingredients

1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Directions

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

*Tangy Honey Glazed Ham*
"The glaze for this ham uses ingredients on hand and it's the best. If you have any glaze left over, you can add it to the pan drippings with a little flour or cornstarch and make a nice sauce to accompany the meat. Use the bone and ham trimmings to make soup afterwards."

Ingredients

1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Directions

Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

*Almond-Crusted Pork Loin*

"This pork loin topped with an almond crust turns into a flavor explosion when paired with homemade fresh salsa."

Ingredients

Vegetable oil spray
6 ounces slivered California almonds (1-1/4 cups chopped)
2 medium garlic cloves, crushed
Salt and freshly ground pepper to taste
2 egg whites
1 1/2-pounds boneless pork loin
SALSA:
2 medium tomatoes, diced (about 2 cups)
1/2 cup diced red onion
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
Salt and freshly ground pepper to taste (optional)

Directions

Preheat oven to 375°F. Line a roasting pan with foil and place a meat rack on the foil. Spray with vegetable oil spray. Coarsely grind almonds in a food processor. Mix almonds, garlic and salt and pepper to taste in a bowl. Set aside.
Whip egg whites to form soft peaks. Remove visible fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again. Place pork on the rack and press any remaining almonds onto the pork.
Roast 1 hour, or until a meat thermometer reads 160°F. Remove from oven and let rest for 15 minutes.
Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Serve with pork. Yield: 4 servings (2 cups salsa)

Dessert seems to be the whole point of Christmas. Everywhere you look, there seems to be cookies, cakes, and sweets galore. For the kids, a nice candy cane cake might do the trick. Or try these for the whole family!

*Lemon Squares*

Ingredients

Crust:

Nonstick cooking spray
2 sticks unsalted butter, at room temperature
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon fine sea salt

Filling:

6 eggs, at room temperature
2 2/3 cups granulated sugar
3 tablespoons grated lemon zest
3/4 cup fresh lemon juice
3/4 cup all-purpose flour
Confectioners' sugar, for dusting
Raspberries, for garnish, optional

Directions

For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.

In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.

Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.

For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.

*Apple Coffee Cake*

Ingredients

Cake:

1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:

1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Christmas Party Recipes

2011-12-01T16:12:00.000-05:00

A Christmas party can be a major undertaking or a low-key gathering of friends. Be sure you plan ahead, since Christmas is a busy time of year for everyone. One thing is for sure, though, everybody loves a Christmas party. Make hors d'oeuvres, arrange the flowers, cook the food and chill the wine as appropriate, and set the tables or arrange the serving table.
Just before guests arrive, light the candles, turn on some soft Christmas music, set out the hors d'oeuvres, and bring out the punch or open the bar.

*Crab-Stuffed Mushrooms*

"Tasty crab stuffed mushrooms with bread crumbs and Parmesan cheese make a great Christmas party snack."

Ingredients:

1 pound large mushrooms
6 tablespoons butter
3 green onions, minced
3 to 4 tablespoons minced red bell pepper
4 ounces crab meat
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun or Creole seasoning blend
1/8 teaspoon pepper
2 tablespoons Parmesan cheese

Preparation:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. Fill each mushrooms, piling up. Sprinkle each mushroom with a little Parmesan cheese, if desired. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
Makes 16 to 20 stuffed mushroom appetizers.

*Creamy Shrimp Dip*

"This shrimp dip is made with sour cream and cream cheese, Ranch Dressing mix, and other seasonings."

Ingredients:

2 small packages (3 ounces each) cream cheese, softened
1 cup sour cream
1 tablespoon chopped green onion
few drops hot sauce
1/2 teaspoon paprika
1 envelope Ranch Dressing mix (.4 ounce)
salt and freshly ground black pepper, to taste, optional
6 to 8 ounces small shrimp, drained and chopped

Preparation:

Beat cream cheese with sour cream until well blended. Blend in the green onion, hot sauce, paprika, dressing mix. Stir in shrimp. Taste and adjust seasonings with salt and pepper, if desired. Chill until serving time.

*Tangy Cocktail Franks*

"A tasty appetizer everyone will enjoy. Serve with decorative toothpicks. You can double the cocktail franks in this recipe."

Ingredients:

1 jar (12 ounces) currant jelly
2/3 cup chili sauce
2 teaspoons prepared mustard
2 tablespoons lemon juice
1 pound cocktail franks or regular hot dogs cut in 1-inch slices
1 can sliced pineapple tidbits, drained, quartered
dash ground cayenne or chipotle pepper, optional, or to taste

Preparation:

In a medium saucepan combine currant jelly, chili sauce, mustard, and lemon juice. Add the hot dogs or cocktail franks, pineapple, and ground pepper; simmer for about 5 minutes. Transfer to slow cooker and keep on LOW for serving. Serve with toothpicks.

*Glazed Sausage Bites*

"Sausage appetizers with herbs and a sauce of ketchup, brown sugar, and other ingredients."

Ingredients:

1 pound bulk pork sausage
1 egg, slightly beaten
1/2 cup fine cracker crumbs
1/3 cup milk
1/2 teaspoon ground sage
1/8 teaspoon ground thyme
1/2 cup water
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon vinegar
1 tablespoon soy sauce

Preparation:

In a bowl, combine sausage, egg, crumbs, 1/3 cup milk, and ground sage and thyme. Beat with electric mixer at high speed for 5 minutes. Shape into about 3 dozen small balls (about 1 1/4-inch diameter). The mixture is soft, so keep hands wet to make shaping easier. In a large skillet, in batches if necessary, brown the sausage balls slowly on all sides, about 12 minutes. Pour off excess fat. Combine remaining ingredients and pour over the sausage bites. Cover and simmer for 15 minutes, stirring occasionally. Makes about 3 dozen sausage bites.

*Crab Bites*
"These crab bites are so easy to make, and this recipe makes enough for 48 appetizers."

Ingredients:

6 English muffins, split
1 roll (6 ounces) garlic cheese, or a small jar (5 ounces) of Old English Cheese Spread, room temperature
3 tablespoons butter
1 tablespoon mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon garlic powder, if not using garlic cheese
1 teaspoon freshly chopped parsley
1 can (6 to 7 ounces) crabmeat, drained, flaked
sliced green onions and tomatoes for garnish, if desired

Preparation:

Heat oven to 350°. Arrange split muffins, cut side up, on a baking pan lined with foil.In a medium bowl, mash the garlic cheese or cheese spread with butter, mayonnaise, onion powder, garlic powder, if using, and parsley. Stir in the crabmeat. Spread evenly over the split muffins. Bake for 10 minutes, or until hot and bubbly. Cut into quarters and serve warm, garnished with green onions and diced tomatoes, if desired.

*Turkey Cocktail Meatballs w/ Orange Cranberry Glaze*

"One note about the diced hot peppers you see added in the video: Sweet cancels heat. Do not be scared to add these because you don't like spicy food. When you're dealing with a sweet sauce, which this certainly is, the heat from the peppers really gets mellowed out, and you get the benefit of the flavor without all the heat."

Turkey Cocktail Meatballs with Orange Cranberry Glaze Ingredients:
(makes about 32-36 cocktail-sized meatballs)
1 1/4 lb ground turkey
1/4 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
pinch of cayenne
1 large egg, beaten
1/4 cup milk
1/2 cup plain bread crumbs
1 tablespoon vegetable oil
For the glaze
1 cup canned jellied cranberry sauce
1/2 cup orange jelly or marmalade
1/2 cup chicken broth or water
1 tablespoon minced jalapeno peppers, optional
1 tablespoon minced Fresno peppers, optional

*Sausage Balls*

"These are so yummy! Your family will want them every Christmas morning. Enjoy!"

Ingredients

1 pound ground pork sausage
2 cups biscuit baking mix
1 pound sharp Cheddar cheese, shredded

Preparation

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.

*Decadent Truffles*

"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties."

Ingredients

1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

Preparation

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

*Buffalo Wings*

"My friends and family really seem to love these, and I encourage you to give them a try. The wings are always fried in Buffalo, but a really hot oven works just fine."

Ingredients:
2/3 cup Louisiana hot sauce
1 stick (1/2 cup) cold unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce or other hot sauce (like the Sriracha I used)
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

*Cinnamon-Roasted Almonds*

"Here is an easy snack idea to serve at any holiday party."

Ingredients

1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

*Eggnog*

"It is relatively easy to toss a few quarts of eggnog and a bottle of rum into a punch bowl, but take the time to make some eggnog from scratch and you will be amazed how great real eggnog can be."

Ingredients

12 jumbo egg yolks
1 pound granulated sugar
1 quart whole milk
1 quart heavy cream, lightly whipped
1 liter spiced rum
1 teaspoon vanilla extract

Preparation

Beat yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and rum. Pour into a large punch bowl and chill for 3-4 hours.
Fold in whip cream before serving. Garnish with freshly ground nutmeg.

Hot & Spicy

2011-11-26T16:07:00.000-05:00

Spicy food is enjoyed the world over. In some countries, like Indonesia, spicy foods are even fed to newborns and only the dying are kept from enjoying everything the spices have to offer. Eating spicy foods will open up a whole new world of culinary delights to those who dare to venture.

Start with foods that are only slightly more spicy than what you are currently used to. As you eat these foods, note which spices you like, which you don't, and whether they cause any side effects.

Many health benefits are now being associated with spicy foods, such as they may lower the risk of certain types of cancer, increase metabolic rate- which can help burn off fat, improve digestion, and reduce high blood pressure!

*Spicy Nachos*

"Quick and easy to make and delicious to eat! "

Ingredients

Tortilla Chips
Grated Cheddar Cheese
Tomato Salsa
Sour Cream
Sliced Jalapenos

Directions

Spread Tortilla chips out evenly on a plate.

Sprinkle grated cheese generously over the Tortillas.

Bake in the oven on 200 degrees centigrade for 5-10 minutes or until cheese is nicely melted.

Sprinkle some Jalapenos over the top to taste and serve with salsa and sour cream drizzled over.

**Use half cheddar and half a different coloured cheese like red leicester or mozzerella (if you want extra fun when eating!) for a marbled effect and extra visual appeal.**

According to Asian people, it is advisable that when buying pre-ground spices not to buy too large a quantity, as they lose much of their aroma and flavor if they are stored over a long period of time. This loss of pungency can be avoided, to a degree, by ensuring that the spices are kept out of direct sunlight, either by storing them in tinted glass jars or in a cupboard. Though more time consuming, grinding spices, as an when you need them, is the best way to get the strongest, truest flavor. Grinding spices can be done either by hand with a pestle and mortar, or in a small coffee grinder, kept specifically for the purpose.

*Spicy Asian Tuna Salad*

"This tuna salad is one of a kind, simple yet super addictive. Fresh ginger and green chile pepper pair up for this taste explosion!"

Ingredients

1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1/4 teaspoon curry powder (optional)
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice

Directions

With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.

*Moroccan Chicken Stew*
"This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!"

Ingredients

2 tablespoons olive oil
8 (4 ounce) skinless, bone-in chicken thighs
2 medium red onions, sliced
1 large green pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 tablespoon curry powder
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
1/3 cup golden raisins
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds, toasted

Directions

Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.

*Chipotle Chicken Sandwiches*

"The smoky flavor of chipotle flavors these delicious chicken and peppers sandwiches highlighted by a mouthwatering barbecue sauce."

Ingredients

1 tablespoon olive or vegetable oil
2 pounds skinless, boneless chicken thighs
1 large red pepper, cut into 2-inch-long strips
1 large sweet onion, thinly sliced
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
3/4 cup water
1/4 cup cider vinegar
2 tablespoons packed brown sugar
1 teaspoon ground chipotle chile pepper
1 (13 ounce) package Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds
shredded Cheddar cheese

Directions

Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside.
Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
Stir the soup, water, vinegar, brown sugar and chile pepper in the saucepot. Heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.
Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
Cook for 10 minutes or until the sauce is thickened.
Serve the chicken mixture on the buns. Top with the cheese, if desired.

*Spicy Crab Bisque*

"This light and spicy tomato crab bisque is one of my all-time favorite "need something gourmet at the last minute" emergency recipes. It's easy to shop for, requires very little effort, and only takes about 10 to 15 minutes to pull off. Of course, none of that would matter if it didn’t taste any good, but that's really not a problem here."

Ingredients:

1/4 cup chopped green onions

1 tablespoon butter

1/4 teaspoon Old Bay seasoning

1 quart prepared creamy tomato soup

cayenne to taste

8-oz tub lump crabmeat

salt and fresh ground black pepper to taste

2 tablespoon heavy whipping cream

*Mexican Casserole*

"This is a spicy colorful casserole which can be partially prepared the day before serving."

Ingredients

1 can (7 oz) whole green chiles
1 lb. (3 cups) sharp Cheddar cheese, grated
1/2 lb. (2 cups) Monterey Jack cheese, grated
4 eggs
1 can (13 oz.) evaporated milk
Salt and pepper to taste
Generous dash hot pepper sauce
1 bunch green onions, chopped

Directions

Split chiles and cover the bottom of a baking dish. Spread chiles with the grated cheeses.
Stir eggs into milk. Season to taste with salt, pepper and hot pepper sauce. Pour over cheese. At this point, mixture may be refrigerated overnight.
When ready to bake, top with green onions.
Bake at 350F for 35 to 40 minutes or until casserole bubbles and puffs up.

PORK "The Other White Meat"

2011-11-19T16:11:00.000-05:00

Pork is one of the most widely eaten meats in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place.

According to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2010. Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2010 consumption was 20% higher than in 2009, and a further 5% increase projected in 2011.

Head - This can be used to make brawn, stocks and soups. After boiling, the ears can be fried or baked and eaten separately.

Spare rib roast/spare rib joint/blade shoulder/shoulder butt - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". It is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder, cut comes from this area, and may contain the shoulder blade.

Hand/arm shoulder/arm picnic - This can be cured on the bone to make a ham-like product, or used in sausages.

Loin - This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
Fatback - The subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured "meats", lardons, and lard.
Belly/side/side pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
Legs/hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).
Trotters - Both the front and hind trotters can be cooked and eaten, as can the tail.
Spare ribs, or spareribs, are taken from the pig's ribs and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.
Knuckles, intestines, jowls and all other parts of the pig may also be eaten.

Delicious Pork Recipes

Pork pairs deliciously with fruit flavors as well as all kinds of spices, making it one of the most versatile meats out there. Try these recipes!

*Whisky Grilled Baby Back Ribs*

"Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce."

Ingredients

2 (2 pound) slabs baby back pork ribs

coarsely ground black pepper

1 tablespoon ground red chile pepper

2 1/4 tablespoons vegetable oil

1/2 cup minced onion

1 1/2 cups water

1/2 cup tomato paste

1/2 cup white vinegar

1/2 cup brown sugar

2 1/2 tablespoons honey

2 tablespoons Worcestershire sauce

2 teaspoons salt

1/4 teaspoon coarsely ground black pepper

1 1/4 teaspoons liquid smoke flavoring

2 teaspoons whiskey

2 teaspoons garlic powder

1/4 teaspoon paprika

1/2 teaspoon onion powder

1 tablespoon dark molasses

1/2 tablespoon ground red chile pepper

Directions

Preheat oven to 300 degree F (150 degrees C).

Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

Preheat an outdoor grill for high heat.

Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

*Apple Glazed Pork Tenderloin*

"A pork tenderloin is seared, coated with a sweet and tangy blend of apple jelly and balsamic vinegar, and baked with wine-flavored onions and apples for a delicious fall main dish."

Ingredients

1 tablespoon olive oil

1 (1 1/4 pound) pork tenderloin

kosher salt and ground black pepper to taste

2 teaspoons chopped fresh parsley

1/2 sweet onion, diced

1 Gala apple, cut into chunks

1/2 cup Riesling wine

1 cup apple jelly

2 tablespoons balsamic vinegar

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.

Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.

Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.

Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.

Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-on top

*Pork & Green Chili Casserole*

"Make your taste buds feel like they're at a fiesta, with this great dish. It's a brown rice casserole with cubed pork, green chilies, black beans, and spices that blend together to make your taste buds sing. It's great for pot luck dinners, or having friends over for dinner."

Ingredients

3 tablespoons vegetable oil

1 1/2 pounds boneless pork loin chops, cut into bite-size pieces

1 1/2 cups instant brown rice, uncooked

1 (10.5 ounce) can condensed cream of chicken soup

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can diced tomatoes

2 (4 ounce) cans diced green chile peppers

3 tablespoons chunky salsa

1/4 cup water

2 tablespoons ground cumin

1 cup shredded Colby cheese

Directions

Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and saute until browned. Drain off grease. Add the rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Season with cumin. Stir to blend, then bring to a boil. Simmer over medium heat for about 15 minutes, or until the rice is tender.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). When the pork mixture is cooked, transfer to a 9x13 inch baking dish. Sprinkle cheese over the top.
Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

*Sausage Country Gravy*

"In addition to the astronomically high calorie count, another advantage of a milk gravy that’s been thickened with a roux made from the rendered fat of meat scraps, is it’s very cheap. So, when you combine “cheap,” with “filling,” and “delicious,” you have all the makings of a classic."

*Bacon Cheddar Jalapeno Poppers*

"Quick & easy! Only 3 ingredients required: bacon, a block of Cheddar cheese and jalapeno peppers."

Ingredients

1 (16 ounce) package Cheddar cheese

6 jalapeno peppers, seeded and halved

12 slices bacon

Directions

Preheat the broiler.

Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.

Broil 5 to 10 minutes, or until the bacon is evenly brown.

*Asian-Style Pork Chop Bake*

"Baked loin pork chops with an Asian citrus flair. The marinade will thicken in the oven, creating a thick glaze for the meat."

Ingredients

1/2 cup teriyaki sauce

1/2 cup orange juice

1/4 cup dry sherry

2 teaspoons minced fresh ginger root

2 cloves garlic, minced

ground black pepper to taste

1 dash ground allspice

6 (3/4 inch) thick pork chops

Directions

To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F (200 degrees C).
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F (70 degrees C).

*Pork & Chili Wraps*

"Serve up loads of great flavor with slices of tender, browned pork, avocado, red onions slices, green chiles and salad greens wrapped in warmed tortillas."

Ingredients

12 ounces boneless center-cut pork loin chops, 3/4-inch thick, lean

1 tablespoon olive oil

Salt and black pepper

4 (8 inch) tortillas, 98% fat free

1/4 avocado, pitted, peeled, thinly sliced

1/3 cup red onion, thinly sliced

1 (4 ounce) can diced green chilies

4 cups mixed salad greens

Directions

In medium skillet over medium-high heat, warm oil. Sprinkle pork chops with salt and pepper and cook until browned and internal temp. reaches 145 degrees F, about 3 mins. per side. Place chops on a plate and let rest 5 mins.
Cut chops into 1/4-in. slices. Microwave tortillas on high until slightly warm and softened, about 30 sec. Place tortillas on workspace and top with pork, avocado, onion, chiles and salad greens stopping 2 inches short of one edge. Working one tortilla at a time, fold one side of tortilla up and over fillings. Tuck fillings in tightly, then fold in the 2-in. edge. Continue rolling tortilla toward the other side, securing with toothpick if necessary. Repeat with remaining tortillas and serve.

*Bone-In Pork Roast w/Apple Rhubarb Glaze*

"A sage-rubbed pork loin is roasted slow and low, then glazed with a homemade apple-rhubarb glaze."

Ingredients

1 (5 pound) bone-in pork loin roast

salt and ground black pepper to taste

1/4 cup chopped fresh sage

1/4 cup butter

2 cloves garlic, minced

1 shallot, minced

1/2 onion, chopped

1 pound diced rhubarb

4 Gala apples - peeled, cored, and diced

1/2 cup brown sugar

1/4 cup red wine vinegar

2 cups apple juice

2 quarts chicken stock

1/4 cup cornstarch

1/2 cup cold water

Directions

Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage.

Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup.

Once the pork has reached an internal temperature of 155 degrees F (68 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze.

*Balsamic Roasted Pork Loin*

"A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!"

Ingredients

2 tablespoons steak seasoning rub

1/2 cup balsamic vinegar

1/2 cup olive oil

2 pounds boneless pork loin roast

Directions

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Crock Pot Cooking Great Recipes & More

2011-11-17T09:02:00.000-05:00

A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trademark that is often used generically) is a countertop electrical cooking appliance that allows moist-heat cooking method of simmering which requires maintaining a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying), for many hours allowing unattended cooking of pot roast, stew, and other suitable dishes.

A basic slow cooker consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing an electric heating element. The lid is often of glass seated in a groove in the pot edge; condensed vapour collects in the groove and provides a low-pressure seal to the atmosphere. The contents of a crock pot are effectively at atmospheric pressure, despite the water vapor generated inside the pot. A crock pot is quite different from a pressure cooker and presents no danger of an abrupt pressure release.

Recipes intended for other cooking methods must be modified for slow cookers. Quantities of liquids may have to be adjusted as there is little evaporation, but there should be enough liquid to cover the food. Many published recipes for slow cookers (aka crock-pots) are designed primarily for convenience and use few ingredients, often prepared sauces. The long, moist cooking is particularly suitable for tough and cheap cuts of meat—for many slow-cooked dishes these cuts give better results than more expensive ones.

Cheaper cuts of meat with connective tissue and lean muscle fibre are suitable for stewing, and tastier than stews using expensive cuts, as long slow cooking will soften the connective tissue without toughening the muscle. Slow cooking leaves the gelatinised tissue in the meat, so that it may be advantageous to start with a richer liquid. The low temperature of slow-cooking makes it impossible to burn food even if cooked too long; however, meat and vegetables will become nearly tasteless or "raggy" if overcooked.

Food can be set to slow-cook before leaving for the day, and will be ready on return. Some models include timers or thermostats which bring food to a given temperature, and then lower it. With a timerless cooker it is possible to use an external timer to stop cooking after a set time, or both to start and stop.

*Pot Roast*

"Amazing flavor, and so simple! No salt needed here, in fact, you may wish to use half the Ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there so I thought I'd try it."

Ingredients

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) packages brown gravy mix, dry
1 (1 1/4 ounce) packages dried Italian salad dressing mix
1 (1 1/4 ounce) packages ranch dressing mix, dry
1/2 cup water

Directions

Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.

*Crock Pot Turkey Breast*

"A great dish for Thanksgiving*

Ingredients

3 1/2 lbs boneless turkey breast
1 (14 ounce) cans chicken broth or 1 (14 ounce) cans homemade stock
2 tablespoons melted butter
3 tablespoons Worcestershire sauce

1 teaspoon thyme

Directions

Rinse turkey breast and pat dry with paper towels.
Place in crock pot breast side down.
Pour chicken broth over turkey.
Two hours into cooking time, mix other ingredients and pour over turkey.
Make gravy with juices if desired.
Cook 8-10 hours in crock pot on low.

*Cider Braised Pork Shoulder Roast*

"One thing to remember about reduction sauces is that a little goes a long way. You’re taking an already flavorful liquid and reducing down to maybe 25% of its original volume. This is also the reason you shouldn’t season it until the end. After the cold butter is whisked into the sauce, and your herb of choice has been added, give it a taste and adjust for salt then."

*Crock Pot Potato Soup*

"This recipe is well worth the list of ingredients. Most are items you already have around the kitchen."

Ingredients

3 slices bacon, cooked and crumbled
4 red potatoes, peeled and cut into 1/2 inch chunks
1/4 cup butter
1/2 onion, chopped
3 cloves garlic, coarsely chopped
1/2 cup milk
1/4 cup all-purpose flour
3 cups milk
1 cup sour cream
1/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons seasoned salt
1 tablespoon chopped fresh parsley
1 tablespoon crushed red pepper flakes
1/2 teaspoon celery salt
1/2 teaspoon dried basil
chives for garnish (optional)

Directions

Preheat a large slow cooker by turning it to the High setting and covering with the lid.
Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

*Chicken Stew w/Cheddar Cornmeal Dumplings*

"I got this recipe from MSN Lifestyles. This is really quick and easy to make on a busy or cold weeknight. I have posted my slightly modified version."

Ingredients

2 cups carrots, chopped
2 cups potatoes, chopped
1 large onions, diced roughly
4 garlic cloves, crushed
2 bay leaves
1 teaspoon sage
1/2 teaspoon black pepper
2 lbs chicken thighs, cut into 1 inch cubes
1 (14 ounce) cans chicken broth
1 (10 3/4 ounce) cans condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup sharp cheddar cheese, shredded fine
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 large eggs, beaten
2 tablespoons milk
2 tablespoons butter, melted

Directions

In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
Place chicken on top of the vegetables.
In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.

*Slow Cooker Brat Stuffed Onions*

"Created for the "Eastman outdoors Slow Cooker Recipe Contest" by Merry Graham."

*BBQ Pork For Sandwiches*

"This is so easy and very tasty. Serve on buns with French fries or potato chips."

Ingredients

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Directions

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.

Nothin' Says Lovin' Like Chocolate

2011-10-29T18:18:00.000-04:00

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. In the U.K. and Ireland milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union the minimum is 25% "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats. It has been linked to serotonin levels in the brain. Dark chocolate has been promoted for unproven health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals.

*Chocolate Covered Strawberries*

Ingredients

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

*Red Velvet Cupcakes*

Ingredients for 12 Red Velvet Cupcakes:

Dry:

1 1/3 cups all-purpose flour

3 tablespoons cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon baking powder

Wet:

4 tablespoons softened butter

1 cup white sugar

2 large eggs

3/4 cup buttermilk

2 teaspoons white vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring

Bake at 350 for about 22 minutes

*Chocolate Mint Cookies*

"This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!"

Ingredients

3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies

Directions

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

*Fudge Truffle Cheesecake*
"Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top."

Ingredients

1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Directions

Preheat oven to 300 degrees F (150 degrees C).
In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

*Chocolate Almond Thumbprint Cookies*

Ingredients

1 cup (2 sticks) butter or margarine, softened
2/3 cupsugar
2 egg yolks
1/2 teaspoonvanilla extract
2 cupsall-purpose flour
1/4 cupHERSHEY'S Cocoa
1/2 teaspoonsalt
1 cup finely chopped almonds
CHOCOLATE FILLING(recipe follows)
42 HERSHEY'S KISSES Brand Milk Chocolates with Almonds

Directions

1 Heat oven to 350°F. Beat butter, sugar, egg yolks and vanilla until well blended. Stir together flour, cocoa and salt; gradually beat into butter mixture.
2 Roll dough into 1-inch balls; roll balls in almonds. Place on ungreased cookie sheet. Press thumb gently in center of each cookie.
3 Bake 18 to 20 minutes or until set. Remove from cookie sheet to wire rack. Cool completely.
4 Prepare CHOCOLATE FILLING. Remove wrappers from chocolates. Spoon or pipe about 1/4 teaspoon filling into each thumbprint. Gently press candy in center of each cookie. About 3-1/2 dozen cookies.
CHOCOLATE FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon HERSHEY'S Cocoa, 1 tablespoon softened butter, 2-1/2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

*Chocolate Fudge*
It's better than any fudge I've ever had and easy enough to whip up in 15 minutes or so."

Ingredients

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Directions

Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

*Eclair Cake*
"This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!"

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Directions

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

*Brownies*
"These brownies always turn out!"

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Soups & Stews Warm The Soul and Body!

2011-10-28T16:32:00.000-04:00

*SOUP*

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains.

Nothing beats the winter chill like a steaming bowl of soup. These fuss-free soup recipes are filled with good-for-you veggies, fresh fish, hearty beef, and more.

*Carrot Chile & Cilantro Soup*

"This delicious soup combines carrots and potatoes with garlic, cilantro and chile paste for a fabulous blend of flavors."

Ingredients

1 tablespoon olive oil
1 teaspoon crushed garlic
1 tablespoon chopped fresh cilantro
1 teaspoon chile paste
1 onion, chopped
3 large carrots, peeled and sliced
1 large potato, peeled and chopped
5 cups vegetable broth

Directions

Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

*Potato Soup*

"This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe."

Ingredients

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Directions

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

*Easy Black Bean Soup*

"I got to thinking about all those long shelf life, must-have pantry and fridge staples you can count on to produce a meal when lacking supplies. My short list is olive oil, beans, pasta, bacon, Parmigiano-Reggiano, eggs, tomato sauce, anchovies, salami, capers, garlic, onions, potatoes, and fresh citrus. As long as those things are close by, I can still look forward to a great meal no matter how sparse the rest of the provisions. By the way, this will work with any smashable bean, and a handful of sausage in place of the bacon is a great variation.

*How To Make Chicken Stock*

"Chicken stock is incredibly versatile. You can use it as a base for soups and sauces, a cooking liquid for rice or risotto, for braising poultry or vegetables, and so on."

*Split Pea Soup*

"This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day."

Ingredients

2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Directions

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

*STEW*

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.

*Pork Stew in Green Salsa*

(Guisado de Puerco com Tomtillos)

"This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas."

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon ground black pepper
1/2 teaspoon ground cumin
1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
2 tablespoons olive oil, or more if needed
1 large onion, chopped
3 cloves garlic, minced
2 cups chopped fresh tomatillos
1 (7 ounce) can diced green chiles, drained
2 fresh jalapeno peppers, seeded and chopped
2 teaspoons dried marjoram
1/2 cup chopped fresh cilantro
1 cup water
1 pinch salt, or to taste (optional)
2 tablespoons sour cream, divided
6 sprigs cilantro

Directions

Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

*Beef Stew w/Ale*

"Celery root, turnips, and red pearl onions simmer with beef brisket cubes in brown lager in this hearty stew."

Ingredients

2 pounds beef brisket, trimmed and cut into 2-inch pieces
salt and black pepper to taste
2 tablespoons all-purpose flour
5 tablespoons canola oil
2 cups diced portobello mushroom caps
1 1/2 cups red pearl onions, peeled
1 cup diced carrot
1 cup diced celery root (celeriac)
1 cup diced turnip
2 cloves garlic, minced
2 (12 fluid ounce) cans or bottles brown lager beer
2 cups beef broth
1 cup diced potato
1 tablespoon malt vinegar
4 sprigs fresh thyme, chopped
2 sprigs fresh rosemary, chopped

Directions

Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.
Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside.
Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.

*Easy Venison Stew*

"This simple venison stew uses canned tomatoes and mushrooms for a quick and tasty meal."

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves minced garlic
1 pound venison, cut into strips
1 (28 ounce) can diced tomatoes
1 (8 ounce) can sliced mushrooms, drained
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon dried tarragon
1/4 teaspoon salt

Directions

Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

*Chicken Stew w/Apples*

"This stew is surprisingly delightful. It serves 6 people easily and most of the ingredients are probably in your pantry already. So easy and tasty. This recipe just works."

Ingredients

2 tablespoons olive oil
3 skinless, boneless chicken breast halves, cut into cubes
2 bay leaves
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon caraway seeds
1 cup chopped red onion
1 large clove garlic, minced
1 stalk celery, sliced
4 potatoes, cut into cubes
4 carrots, sliced 1/4-inch thick
2 parsnips, sliced 1/4-inch thick
3 Macintosh apples - peeled, cored and chopped
3 cups chicken stock, or more if needed
2 cups apple cider
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley

Directions

Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.

*Sausage-Potato-Zucchini Stew*

Ingredients:
1 tablespoons olive oil
1 pound spicy smoked sausage
1 onion, chopped
6 zucchini, cut in 2-inch pieces
1 1/2 pound small Yukon gold potatoes, cut same size as zucchini
1 quart vegetable or chicken broth
water as needed
salt and freshly ground black pepper to taste
1 bay leaf
few springs of fresh thyme
1 tablespoon sliced fresh chives (and/or any fresh herb)
handful of "sweet 100" cherry tomatoes
*some crusty bread wouldn't be a bad idea*

*Cincinnati Chili*

"This is an unusual no-bean chili made with ground beef, cinnamon, cloves and unsweetened chocolate in a beef and tomato base. Serve over spaghetti noodles with shredded cheddar cheese."

Ingredients

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese

Directions

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
It is the best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

FAMOUS CHEFS - THEIR RECIPES "Part One"

2011-10-27T11:08:00.000-04:00

(Famous Chef...In My Mind Only)

While all chefs have a role in preparing the food, developing recipes, determining serving sizes, planning menus, ordering food supplies, and overseeing kitchen operations to ensure uniform quality and presentation of meals, different types of chefs may have unique roles to perform or specialize in certain aspects of the job. Executive chefs, head cooks, and chefs de cuisine, are primarily responsible for coordinating the work of the cooks and directing the preparation of meals. Executive chefs are in charge of all food service operations and also may supervise several kitchens of a hotel, restaurant or corporate dining operation. A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.

America's first famous chef...Chef Boyardee!

In 1924, Boiardi opened the Giardino d'Italia restaurant at East 9th Street and Woodland Avenue in Cleveland, Ohio.The idea for Chef Boyardee came about when restaurant customers began asking Boiardi for his recipe and his ingredients. He opened a factory in 1928, moving production to Milton, Pennsylvania ten years later. He decided to name his product "Boy-Ar-Dee" to help Americans pronounce his name.

In 1946 the company was sold to American Home Products. The brand was distributed for use by United States armed forces. American Home Products turned its food division into International Home Foods in 1996. Four years later, International Home Foods was purchased by ConAgra Foods, which continues to produce Chef Boyardee canned pastas bearing Ettore Boiardi's likeness.

Today TV celebrity chefs are familiar to everyone however in television's early days the first true celebrity chef was Julia Child...The French Chef...

A 1962 appearance on a book review show on the National Educational Television (NET) station of Boston, WGBH, led to the inception of her first television cooking show after viewers enjoyed her demonstration of how to cook an omelette. The French Chef had its debut on February 11, 1963, on WGBH and was immediately successful. The show ran nationally for ten years and won Peabody and Emmy Awards, including the first Emmy award for an educational program. Though she was not the first television cook, Child was the most widely seen. She attracted the broadest audience with her cheery enthusiasm, distinctively charming warbly voice, and non-patronizing and unaffected manner.

*Bobby Flay*

The recognition that Bobby Flay has gained at Mesa Grill for his mouthwatering dishes has built his reputation as a major force not only in New York's culinary scene but also nationwide. In May 1993, Bobby was voted the James Beard Foundation's Rising Star Chef of the Year, an award that honors the country's most accomplished chef under the age of 30. The French Culinary Institute, his alma mater, honored him in 1993 with its first-ever Outstanding Graduate Award, which recognizes the school's most accomplished alumni.

*Grilled Chicken w/Mango Cilantro Salsa*

Ingredients

1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 Scotch bonnet pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on
Mango Cilantro Salsa, recipe follows

Directions

Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

Mango-Cilantro Salsa:

3 ripe mangoes, peeled and diced

1/4 cup finely chopped red onion

2 tablespoons chopped fresh cilantro leaves

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped green onions

3 tablespoons lime juice

3 tablespoons fresh orange juice

1 teaspoon honey

Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

*Michael Simon*

Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his four restaurants in America’s heartland: Lola, Lolita, Roast and B Spot. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network.

Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: In 2010, he was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints”; and B Spot’s Fat Doug burger won the People’s Choice Award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef Great Lakes and the Detroit Free Press named Roast “Restaurant of the Year.” In 2000, Gourmet magazine chose Lola as one of “America’s Best Restaurants.”

*Chicken & Truffle Terrine*

Ingredients

8 ounces thinly sliced bacon
1 pound skinless chicken breast
8 ounces minced pork
3 shallots minced
1 clove garlic minced
Salt and pepper
2 tablespoons chopped flat leaf parsley
6 ounces sliced truffles
2 eggs beaten
10 tablespoons grain mustard

Directions

Line a 2 pound loaf pan with bacon, overlapping the entire area. Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Season with salt and pepper and fold in parsley and truffles. Mix in eggs by hand until incorporated. Chill mixture for 1 hour and preheat oven to 325 degrees. Place mixture in loaf pan and place in water bath going half way up loaf pan. Bake for 45 minutes or until firm. Allow to chill before removing from pan. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard.

*Robert Irvine*
A native of England, Robert joined the British Royal Navy at the age of 15, and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Robert was selected to work onboard the Royal Yacht Britannia, where the Royal Family and their entourages regularly dined. During his time spent training U.S. Navy chefs as part of a guest chef program, Robert worked in the White House kitchens, and his creations were served to high-ranking government officials. During his career, he has also had the opportunity to serve 6,000 servicemen and servicewomen on a U.S. aircraft carrier and plan the menu for a celebrity-studded after-party at the Academy Awards.

With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. He brings his experience to Food Network as host of Dinner: Impossible, Worst Cooks in America and Restaurant: Impossible.

*Stuffed Cherry Tomatoes w/ Chicken Apple Salad*

Ingredients

2 (8-ounce) boneless, skinless chicken breasts
Water
16 cherry tomatoes
2 Granny Smith apples
1 teaspoon lemon juice, to keep apples from turning brown
Salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
3 tablespoons mayonnaise
2 teaspoons chopped fresh parsley leaves
16 very small sprigs parsley, for garnish

Directions

Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with parsley.

*Duff Goldman*

After graduating from the University of Maryland, Baltimore County with degrees in history and philosophy, he went on to study at the Culinary Institute of America in Napa Valley, Calif. He worked at several acclaimed culinary destinations, including the French Laundry, the Vail Cascade Hotel and Todd English's Olives before returning to Baltimore in 2000 to become a personal chef.

In March 2002, he quit his day job and opened Charm City Cakes. There, he was able to show off his creativity, which comes from a long line of artistic genes. The bakery became a household name on the hit Food Network show Ace of Cakes, which aired for 10 seasons. Duff is also a graffiti artist, metal sculptor and a musician who plays bass in the Elvis tribute band Danger Ace and the indie band Sand Ox. Most recently, Duff and his team headed to Los Angeles to open a second bakery location, Charm City Cakes West.

*Pineapple Sundaes*

Ingredients

4 ounces semisweet chocolate, chopped, or chocolate chips
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
1 3/4 cups plus 2 tablespoons sugar
1 cup plus 2 tablespoons half-and-half
1 cup mascarpone cheese, at room temperature
1 store-bought pound cake, cut into 6 to 8 thick slices
2 teaspoons vegetable oil
1 fresh pineapple, peeled, cored and cut into wedges
Shredded coconut, toasted, and/or peanuts, for garnish (optional)

Directions

Combine the chocolate and butter in a microwave-safe bowl. Heat at 50 percent power for 2 minutes; stir, then microwave at 30-second intervals until completely melted. Whisk in the cocoa and 1 3/4 cups sugar until smooth. Microwave the mixture on full power for 5 minutes, stopping to whisk occasionally. (Don't worry if the mixture looks grainy; continue to cook and whisk until smooth.) Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes. Transfer to a thermos to keep warm.

Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate.
Preheat a grill to medium. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side.
Top the cake with pineapple, a scoop of mascarpone cream and hot fudge. Garnish with coconut and/or nuts, if desired.

*Tyler Florence*

After graduating from the prestigious culinary program at Johnson & Wales University, Florence tackled the Big Apple where he helmed multiple acclaimed restaurants and established himself as one of New York City’s finest young stars. In New York, he honed his culinary skills under the tutelage of some of the city's premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen, ultimately becoming executive chef at Cafeteria.

As the buzz about the charismatic young chef’s food picked up steam, a fresh new television network took notice; the rest is history. After more than 14 years as a Food Network star, Florence has taken his food and his wit across the globe, finely tuning what is regarded as one of America’s most important culinary voices.

*Chicken & Dumplings*

Ingredients

Roasted Chicken:

1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs

Directions

Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.

In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves

To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

Dumplings:

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk

To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Supreme Sauce:

2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

*Jose Garces*

Since opening his first restaurant, Amada, in 2005, Chef Jose Garces has emerged as an enormous talent and one of the nation's most gifted young chefs. He has opened five additional restaurants, in both Philadelphia and Chicago; authored a stunning cookbook, Latin Evolution (Lake Isle Press, September 2008); won James Beard Foundation's prestigious Best Chef Mid-Atlantic award 2009; and appeared on Food Network's Iron Chef America.

*Green Apple-Truffle Slaw*

Ingredients

4 large cloves garlic, unpeeled
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup fresh lemon juice
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1/4 cup grapeseed oil
5 Granny Smith apples, julienned
1/2 small head green cabbage, very thinly sliced (about 4 cups)
1/3 cup walnuts, toasted and chopped
3 tablespoons chopped fresh parsley
1 tablespoon black truffle oil

Directions

Preheat the oven to 400 degrees F. Place the garlic on a piece of foil, drizzle with olive oil and wrap up. Bake until tender, about 30 minutes. Let cool slightly, then squeeze the garlic from its skin.

Combine 2 teaspoons water, the roasted garlic, lemon juice, sugar, 1 teaspoon salt, and pepper to taste in a blender or mini food processor. With the motor running, slowly pour in 1/4 cup each olive and grapeseed oils through the feed tube, blending until emulsified.
Toss the apples, cabbage, walnuts, parsley and truffle oil in a medium bowl. Add the dressing and toss; season with salt and pepper. Refrigerate the slaw until chilled, about 45 minutes.

*Emeril Lagasse*
Who knew that a kid working in the local Portuguese bakery would burst with a bam(!) into the culinary scene, opening a series of successful restaurants, hosting popular TV shows and becoming one of the most recognizable chefs of all time?
As a boy, Emeril Lagasse began bread and pastry making at a Portuguese bakery in his Fall River, Mass., neighborhood. Turning down a music scholarship to follow his culinary dream, Emeril worked his way through the Johnson and Wales University culinary program to earn a doctorate.

*Tortilla Soup*

Ingredients

2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows

Directions

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.

THANKSGIVING - My Favorite Culinary Holiday

2011-10-17T16:30:00.000-04:00

Thanksgiving or Thanksgiving Day, celebrated on the fourth Thursday in November, has officially been an annual tradition in the United States since 1863, when during the Civil War, President Abraham Lincoln proclaimed a national day of thanksgiving to be celebrated on Thursday, November 26. As a federal and popular holiday in the U.S., Thanksgiving is one of the "big six" major holidays of the year (along with Christmas, New Year's Day, Memorial Day, the Fourth of July, and Labor Day). Together with Christmas and the New Year, Thanksgiving is a part of the broader holiday season.

The event that Americans commonly call the "First Thanksgiving" was celebrated to give thanks to Native Americans for helping the Pilgrims of Plymouth Colony survive their first brutal winter in New England. The first Thanksgiving feast lasted three days, providing enough food for 53 pilgrims and 90 Native Americans. The feast consisted of fish (cod, eels, and bass) and shellfish (clams, lobster, and mussels), wild fowl (ducks, geese, swans, and turkey), venison, berries and fruit, vegetables (peas, pumpkin, beetroot and possibly, wild or cultivated onion), harvest grains (barley and wheat), and the Three Sisters: beans, dried Indian maize or corn, and squash. The New England colonists were accustomed to regularly celebrating "thanksgivings"—days of prayer thanking God for blessings such as military victory or the end of a drought.

In the United States, certain kinds of food are traditionally served at Thanksgiving meals. Firstly, baked or roasted turkey is usually the featured item on any Thanksgiving feast table (so much so that Thanksgiving is sometimes referred to as "Turkey Day"). Stuffing, mashed potatoes with gravy, sweet potatoes, cranberry sauce, sweet corn, various fall vegetables (mainly various kinds of squashes), and pumpkin pie are commonly associated with Thanksgiving dinner. All of these are actually native to the Americas or were introduced as a new food source to the Europeans when they arrived. Turkey may be an exception. In his book Mayflower, Nathaniel Philbrick suggests that the Pilgrims might already have been familiar with turkey in England, even though the bird is native to the Americas. The Spaniards had brought domesticated turkeys back from Central America in the early 1600s, and the birds soon became popular fare all over Europe, including England, where turkey (as an alternative to the traditional goose) became a "fixture at English Christmases".

Traditional Thanksgiving foods are sometimes specific to the day, and although some of the foods might be seen at any semi-formal meal in the United States, the meal often has something of a ritual or traditional quality. Many Americans would say it is "incomplete" without cranberry sauce; stuffing or dressing; and gravy. Other commonly served dishes include winter squash; yams; mashed potatoes; dumplings; corn on the cob or hominy; deviled eggs; green beans or green bean casserole; sauerkraut (among those in the Mid-Atlantic; especially Baltimore), peas and carrots, bread rolls, cornbread (in the south and parts of New England), or biscuits, rutabagas or turnips; and a salad. For dessert, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate cream pie and pecan pie.

*Cranberry Sauce*

"Cranberry sauce or cranberry jelly is a sauce or relish made out of cranberries, commonly associated with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is sweetened."

Ingredients

1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey

Directions

Wash the cranberries and discard any that are soft or wrinkled.

Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

*Sweet Potato Souffle*

"Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this."

Ingredients

3 large sweet potatoes cooked and whipped
1 cup sugar
2 eggs beaten
1/2 teaspoon salt
1 stick butter
1/2 cup evaporated milk
2 teaspoons vanilla
1 bag marshmallows
1/2 cup chopped pecans

Directions

Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.

*Green Bean Casserole*

Ingredients

For the topping:

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Because turkey is the most common main dish of a Thanksgiving dinner, Thanksgiving is sometimes colloquially called “turkey day.” In 2006, American turkey growers were expected to raise 270 million turkeys, to be processed into five billion pounds of turkey meat valued at almost $8 billion, with one third of all turkey consumption occurring in the Thanksgiving-Christmas season, and a per capita consumption of almost 18 pounds.

*How To Cook A Turkey-Part One*

"The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. This video recipe for how to cook a turkey will show a very easy method for producing a moist, delicious, and beautiful turkey every time."

"A compound butter is simple a culinary term that refers to any butter to which other flavorings are added. This technique is wonderful for chicken as well. It really keeps the breast moist, adds flavor, and gives the skin a great crisp, shiny finish. The "secret" ingredient is a small dash of Chinese 5-spice, which contains ginger, cinnamon, and star anise, which gives the turkey a very subtle and delicious aroma."

*How To Cook a Turkey-Part Two*

(The Gravy)

"This is Part 2 in the How to Cook a Turkey miniseries. We join the turkey in progress, with about an hour left to cook. Gravy is the lifeblood of any real thanksgiving feast. It will moisten the driest turkey, and saturate the most solid stuffing. Lumpy mashed potatoes are no match for its slow-moving seduction. I like gravy, I like it a lot.

*Maple Walnut Pumpkin Pie*

"This pumpkin pie has just a hint of maple and is served in a sweet graham cracker crust. A cinnamon walnut topping makes the perfect finish."

Ingredients

1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Walnut Topping:
1 (9 inch) Graham cracker pie crust or unbaked pie shell
1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter
1/2 cup chopped walnuts

Directions

Preheat oven to 425 degrees F.
In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.

*Potato Crescent Rolls*

"Be sure to allow enough time for these delicate rolls, as the dough must rest for at least eight hours in the refrigerator. Of course, that makes preparation on the day you serve them so much quicker!"

Ingredients

2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted

Directions

Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 15 to 20 minutes, or until golden brown.

*Roasted Potatoes w/ Rosemary*

"Potatoes, simply roasted with fresh rosemary, make the perfect side dish to your Thanksgiving meal."

Ingredients

No-Stick Olive Oil Spray
3 tablespoons Olive Oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 pounds potatoes, cut in half or fourths (red skin, Yukon Gold, fingerling)

Directions

Heat oven to 425 degrees F. Coat 15x10-inch baking sheet with no-stick spray.
Stir together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.
Bake 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.

*Cornbread Dressing*

"Dressing and stuffing are essentially the same, but Southern cooks usually don't stuff the bread mixture into the bird. Instead, they bake it in a separate pan - and call it dressing. No one is quite sure why, but it likely has something to do with their preference for cornbread dressing's irresistible buttery crust and the fact that the bird probably wouldn't hold enough to satisfy holiday appetites."

Ingredients

3/4 pounds bacon, cut into chunks
2 large onions, chopped
4 ribs celery, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 cups chopped pecans
2 (16-ounce) bags dried corn bread stuffing mix
4 cups chicken broth
1/2 stick butter

Directions

Preheat oven to 350 degrees F

Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.

In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

*Fresh Broccoli Salad*

"You can never have enough vegetable side dish recipe ideas, so I hope you give this tasty, easy-to-make salad a try. Enjoy!"

*Spicy Crab Stuffed Mushrooms*

Ingredients

12 ounces white mushrooms, cleaned and stems removed
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound pepper Jack cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
2 heads radicchio, cut in half and grilled

Directions

Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper. In a large bowl, mix together crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.

*Praline Sweet Potatoes*

"In this recipe for sweet potatoes with a candied pecan crust, the potatoes are whipped with cream, butter and eggs, and baked in a casserole with a pecan and brown sugar topping."

Ingredients

4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans

Directions

Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
Bake for 30 minutes in the preheated oven.

*Yukon Gold Mashed Potatoes*

"Classic mashed potatoes are rounded out with a creamy finish. Chives and dill give them even more flavor. "

Ingredients

3 pounds Yukon Gold potatoes, cubed
1/2 cup butter
8 ounces goat cheese
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh chives
1/2 cup milk

Directions

potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.

HALLOWEEN -Homemade Treats & More

2011-10-07T05:53:00.000-04:00

Halloween is an annual holiday observed on October 31, which commonly includes activities such as trick-or-treating, attending costume parties, carving jack-o'-lanterns, bonfires, apple bobbing, visiting haunted attractions, playing pranks, telling scary stories, and watching horror films.

Trick-or-treating is a customary celebration for children on Halloween. Children go in costume from house to house, asking for treats such as candy or sometimes money, with the question, "Trick or treat?" The word "trick" refers to a (mostly idle) "threat" to perform mischief on the homeowners or their property if no treat is given. In some parts of Scotland children still go guising. In this custom the child performs some sort of trick, i.e. sings a song or tells a ghost story, to earn their treats.

Halloween Pumpkin-Carving Party

The night before:

Pick up assorted pumpkins for carving. Avoid broken stems or bruises, as they can cause faster spoilage.
Choose pumpkins that are at least 9-10 inches high so there is adequate room for a votive candle to burn safely.
Shop for carving and painting supplies: permanent markets, water-based markers, tempera paints, small paintbrushes, plastic carving tools, stickers, sponges and glass votives with candles.
Purchase some good-quality hamburger buns and raw, unsalted pumpkin seeds.
Bake dessert, either the pumpkin cake or cheesecake bars. Cover and refrigerate.
Cook sloppy joes in a Dutch oven or saucepan; cover and store pan in refrigerator.
Make a sloppy joe station near the stove. Set out a fall-colored placemat and stack dinner plates, napkins and utensils on top.
Mix up dressing for slaw. Cover and chill.
Print out pumpkin-carving templates from internet Halloween sites or draw your own on white paper so guests have some ideas about what to carve.

30 minutes before the party:

Stack pumpkins under a tree to create a mini patch where guests pick their own.
Set up a carving table outside. Cover it with several layers of newspaper taped into place with masking tape.
Lay out markers, stickers, paints, cutting tools and any large spoons, ladles or ice cream scoops you can find on table.
Fill a few glasses or empty yogurt cups with water and set out for painters. Set out sponges so kids can wipe off mistakes.
Place coleslaw mix in serving bowl and toss with prepared dressing. Cover and chill.
Place pot with premade sloppy joe filling on the stove to reheat. Cover and keep warm--or transfer filling to a crock pot set on the low setting.

*Sloppy Joes*

Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

*Creamy Spiced Coleslaw*

Ingredients

1 cup mayonnaise
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons cider vinegar
1 (16 ounce) package shredded coleslaw mix

Directions

In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.

*Spiderweb Brownies*

"To decorate these moist brownies for Halloween, drizzle a chocolate spiderweb on their white icing. They're so delicious and chocolaty...you'll find yourself making them for gatherings throughout the year."

Ingredients

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 (7 ounce) jar marshmallow creme
1 (1 ounce) square semisweet chocolate

Directions

In a saucepan over low heat, stir unsweetened chocolate and butter until chocolate is melted. Remove from the heat; stir in sugar. Cool for 10 minutes. Blend in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack. Lift out of the pan; remove foil. Place on a serving tray. For web decoration, melt semisweet chocolate and pour into a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over creme in a spiderweb design.

*Marshmallow Popcorn Balls*

"These are very easy popcorn balls to make. The marshmallows make them similar to crispy rice cereal bars that are so popular. Made with marshmallows, these are sweet, crispy, and chewy."

Ingredients

1 tablespoon vegetable oil
1/2 cup unpopped popcorn
6 tablespoons butter
5 cups miniature marshmallows

Directions

Grease a 9x13 inch baking dish. Set aside.
Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
Form popcorn into 8 balls.

*Severed Fingers*

"This would make quite an eye-catching appetizer tray for your upcoming Halloween party -- come on, what kid wouldn't think you were the coolest parent ever, if you made some of these? Be sure to tear the cheese sticks in half as irregularly as possible, as this really gives it that stomach-turning realism."

*Halloween Peppermint Patties*

Ingredients

3 1/2 cups powdered sugar, plus extra, as needed
1/4 cup pasteurized liquid egg white product
1 teaspoon water, plus extra, as needed
1/4 teaspoon pure peppermint extract
Orange food coloring, as needed, optional
2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
1 teaspoon vegetable oil

Directions

Line 2 baking sheets with parchment paper. Set aside.

In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours.

Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.

*Halloween Pops*

Ingredients

6 or 8-inch wooden pop sticks
Gummy worms, as needed
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1/4 teaspoon vanilla extract
1/4 teaspoon orange, lemon or cherry extract
Few drops orange food coloring

Directions

Lay a silicone sheet on a baking pan, place the sticks on the pan and place 3 pieces of gummy Worms above the tip of each stick to form a gummy worm triangle.

Combine the sugar, corn syrup, and water in a clean, dry small saucepan. (It is best to use a heavy gauge pan and preferably with a pour spout.) Bring to a boil over high heat and cook without stirring until the mixture reaches 305 degrees F or "hard crack" stage on a candy thermometer. Occasionally wash down the sides of the pan with a clean pastry brush dipped in water to remove any sugar crystals that are clinging to the sides of the pan.

When the mixture reaches 305 degrees F, remove the pan from heat and dip the bottom of the pan into an ice bath for a few seconds to stop the candy from cooking. Add the extracts and food coloring and stir very gently with a wooden spoon so the color is evenly distributed.

Pour the syrup over the gummy worms and just over the stick. Cool the candy for at least 20 minutes.

Lift the lollipops off the silicone and either serve immediately or wrap in an airtight container.

Halloween Decorating: Luminarias

Luminarias, the small paper bags weighted with sand and lit with votive candles, may be traditional at Christmastime, especially in the Southwest. But you can dress them up for Halloween, too!
Place these fun lanterns in the shadows along your front walk, porch or deck at night, and give new meaning to "mood lighting!"
Have no fear--our versions won't cost you an arm and a leg. These luminarias use castoffs and other readily available materials. They're simple enough for kids to make, and, to keep things safe, we use battery-operated candles or Christmas tree lights instead of open flames.

*Light It Up*

1. Remove labels and carefully cut plastic bottles or milk cartons below the neck to create a variety of heights.

2. Wrap paper around each container, so it's even at the bottom and several inches past the top edge. Tape the back. You can color in "eyes" with a highlighting marker for an extra-spooky effect, or fringe the top.
3. Wrap ribbon or raffia around the bottle and tie a bow or knot; add spiders, netting or other accents.
4. Weight with sand to keep the luminarias upright and from blowing around the neighborhood.
5. Position a tea light in the center of each bottle (do not use in bottles 20 ounces and smaller), or use a safer alternative--Christmas lights or battery-operated candles. If using Christmas lights, cut an X through the back (both paper and container) of each luminaria with a utility knife and push the bulb through.
What You'll Need:
Containers: Wide-mouth glass jars, plastic soft drink or water bottles (2-liter and smaller), or milk cartons

Papers: Lightweight craft paper, copy paper, construction paper, paper twist, tissue paper, decorative papers and so forth

Ties: Raffia; orange and black ribbons

Light sources: Tea lights, battery-operated candles or white Christmas lights

Scissors, utility knife

Tape

Glue stick

Sand

Optional: plastic spiders, netting, highlighting markers...be creative!

*Black Halloween Punch*
"Grape and orange soft drink mix are combined with sugar, water and ginger ale for a scary looking punch -- and don't forget the frozen hand!"
Ingredients
1 (.13 ounce) envelope unsweetened grape soft drink mix

1 (.13 ounce) envelope unsweetened orange soft drink mix

2 cups white sugar

3 quarts cold water

1 liter ginger ale

Directions
To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.

Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

*Pink Brain Shooter*
"This spooky Halloween treat is scarily realistic! A non-alcoholic version may also be made for the kiddies by substituting the peach schnapps with water."
Ingredients
1 brain-shaped gelatin mold

4 (3 ounce) packages peach flavored gelatin mix

3 cups boiling water

1 (12 fluid ounce) can evaporated milk

1 1/2 cups peach schnapps

4 drops blue food coloring

2 drops red food coloring

2 teaspoons water

Directions
Lightly oil a brain-shaped gelatin mold.

Stir the peach gelatin mix with boiling water in a bowl to dissolve the gelatin. Allow to cool to room temperature, about 20 minutes. Mix in the evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours.

To decorate, dip the mold in very warm water (don't let the water enter the top of the mold) to loosen; invert the mold on a serving platter and lift to leave the brain in place. Mix blue and red food coloring in a small bowl with 2 teaspoons of water. Use a small clean paintbrush to paint the coloring into the grooves of the brain. Return the brain to the refrigerator until the food coloring sets. Serve cold.

*Hot & Tangy Apple Cider*
"A great warm beverage to serve on a cool Halloween evening. Garnish each serving with an orange or apple slice if desired. "
Ingredients
8 whole cloves, or to taste

1 gallon apple cider

1/2 gallon orange juice

1 quart grapefruit juice

6 cinnamon sticks

Directions
Place the cloves into a tea ball, and place into a slow cooker. Pour the apple cider, orange juice, and grapefruit juice into the slow cooker, and drop in the cinnamon sticks. Stir once or twice. Set the cooker to High, cover, and cook until the mixture is hot; then keep warm on Low setting. Serve in mugs.

*Boo Beverage*
"Silly spooks formed with whipped topping garnish glasses of this smooth drink made with sherbet, orange juice and bananas."
Ingredients
2 cups orange juice

2 cups milk

2 pints orange sherbet

4 ripe bananas

2 cups whipped topping

18 miniature chocolate chips

Directions
In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.

Carnival & Fair Food

2011-10-06T14:26:00.000-04:00

A fair is a gathering of people to display or trade produce or other goods, to parade or display animals and often to enjoy associated carnival or funfair entertainment. It is normally of the essence of a fair that it is temporary; some last only an afternoon while others may ten weeks. Activities at fairs vary widely. Some trade fairs are important regular business events where either products are traded between businesspeople, as at the Frankfurt Book Fair, where publishers sell book rights in other markets to other publishers, or where products are showcased to largely consumer attendees, as for example in agricultural districts where they present opportunities to display and demonstrate the latest machinery on the market to farmers. Fairs are also known by many different names around the world, such as agricultural show, fête, county fair, exhibition or state fair, festival, market and show. Flea markets and auto shows are sometimes incorporated into a fair.

*A Day at the Cleveland County Fair*

(Shelby, NC)

Carnivals, fairs, circuses, theme parks, seaside boardwalks, and sporting events offer the standard fare of hamburgers, hot dogs, French fries, pizza, sandwiches, cakes, cookies, candies, and ice cream, as well as varied ethnic foods, but they also sell specialized foods to their visitors that tend to be festive, visually impressive, fun to eat, and usually on the fattening side.

*Funnel Cakes*

"Originally associated with Pennsylvania but popular throughout the United States, the funnel cake is made by dripping a long stream of unleavened batter through a narrow funnel into hot oil, quickly producing a crunchy and visually impressive confection. Funnel cakes are typically served covered with powdered sugar."

Ingredients

3 eggs
2 cups milk
1/4 cup white sugar
3 2/3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder

Directions

In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.
In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.
In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

*Deep Fried Oreos*

"This is a carnival favorite. Oreos get dipped into pancake batter and fried - yummy!! You can do this with or without a deep fryer."

Ingredients

2 quarts vegetable oil for frying
1 large egg
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix
1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®)

Directions

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.

*Corn Dogs*

"Hot dogs dipped into a corn-based batter and deep-fried. Most corn dogs are served on sticks to make them easy to eat with one hand. The thick batter obviates the need for a bun. Varieties at carnivals and fairs may be foot-long or longer."

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers

Directions

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

*Chocolate Covered Bacon*

"A hit at state fairs everywhere, make this salty-sweet concoction at home. Some say bacon can't get any better, but I think chocolate makes everything better!"

Ingredients

12 thick-sliced bacon strips (about 1 pound)
12 wooden skewers (12 inches)
6 ounces white candy coating, chopped
1 cup semisweet chocolate chips
1 tablespoon shortening
Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper

Directions

Thread each bacon strip onto a wooden skewer. Place on a rack in a large baking pan. Bake at 400° for 20-25 minutes or until crisp. Cool completely.
In a microwave, melt candy coating; stir until smooth. Combine chocolate chips and shortening; melt in a microwave and stir until smooth.
With pastry brushes, coat bacon on both sides with melted coatings. Top each strip as desired. Place on waxed paper-lined baking sheets. Refrigerate until firm. Store in the refrigerator.

*Caramel Apples*

"Similar to candy apples, but covered with a sticky caramel coating which may then be covered with nuts."

Ingredients

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Dash salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried
1 cup salted peanuts, chopped

Directions

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.

*Bratwurst*

Bratwurst is a common type of sausage in the United States, especially in the state of Wisconsin, where the largest ancestry group is German. Originally brought to North America by German immigrants, it is a common sight at summer cookouts, alongside the more famous hot dog. Wisconsin is also the origin of the "beer brat", a regional favorite where the bratwurst are poached in beer (generally a mixture of a pilsner style beer with butter and onions) prior to grilling over charcoal.
*How To Grill Bratwurst*

*Bloomin' Onion*

"The name of the dish comes from its menu name at Outback Steakhouse ("Bloomin' Onion"), which claims to be the dish's inventor. The owners of Scotty's Steak House in Springfield, New Jersey also claim to have invented this dish in the 1970s. The dish was a charter feature of the Outback Steakhouse restaurant chain when it opened in 1988, and remains prominent on its menu. Its popularity has led to its adoption as an appetizer at various other restaurant chains, most notably Lone Star Steakhouse & Saloon, where it is best known as the "Texas Rose." The blooming onion is usually served with a restaurant-specific signature dipping sauce."

Ingredients

Dipping Sauce:

1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Blooming Onion:

1 egg

1 cup milk

1 cup all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons cayenne pepper

1 teaspoon paprika

1/2 teaspoon ground black pepper

1/3 teaspoon dried oregano

1/8 teaspoon dried thyme

1/8 teaspoon ground cumin

1 large sweet onion

3/4 cup vegetable oil for frying

Directions

To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

*Fried Turkey Legs*

"Fried turkey was originally considered a southern dish, but people all over the United States have caught on to and are trying this wonderful way of cooking. Fried turkey comes out a much deeper brown in color, and it can be marinated and flavored in a number of ways."

Ingredients

8 turkey legs, rinsed and patted dry
1/2 cup hot red pepper sauce
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice
Peanut oil, for deep frying
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
2 teaspoons garlic powder

Directions

In a large shallow dish, place the turkey legs and season with the salt & pepper. In a small bowl, combine the hot sauce, Worcestershire, and lemon juice and whisk to combine. Pour mixture over the legs, cover, and refrigerate for 1 hour.

Heat the oil in the deep fryer to 365 degrees F.

In a large shallow dish, combine the flour, salt, black pepper, cayenne, and garlic powder and stir to combine. Roll the turkey legs in the mixture to lightly coat, shaking to remove any excess.

Carefully add the legs to the deep fryer, in batches if necessary. Fry for about 4 to 5 minutes, or until skin is golden brown and meat is completely cooked through. Drain on paper towels. Season with Essence, to taste, and serve hot.

*Grilled Italian Sausage Sandwich*

"These delicious grilled sausage sandwiches come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer."

Ingredients

4 (4 ounce) links hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted

Directions

Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

SANDWICHES A Culinary Art Form

2011-10-03T13:49:00.000-04:00

According to popular legend, the sandwich was invented by John Montagu, the fourth Earl of Sandwich, who, while gambling, told his butler to put some meat between two slices of bread so he could eat without interrupting the game and getting grease on the cards. Although the tale is almost certainly apocryphal, apparently the Earl did lend his name to this gustatory delight.

At its simplest, a sandwich is two slices of bread enclosing a filling. It also is often a perfectly balanced meal, consisting of protein, vegetable, carbohydrate, often dairy and even fruit. This definition is somewhat broader: A sandwich is a filling enclosed in bread or pastry that can be eaten by hand.

In 1840, the sandwich was introduced to America by Elizabeth Leslie (1787-1858). In her "Directions for Cookery", she offers a recipe for ham sandwiches that she deemed them worthy to be a main dish. In the 1900's, with the industrial revolution underway, bakeries began to sell pre-sliced bread. The American public jumped at the ease of making a sandwich. The sandwich as institution was born. Human beings, being adventurous, have developed the sandwich into both a quick and easy meal, and an art form. How long would it take for us to reconfigure the possibilities: we toast the bread or serve it plain; we pile high the sandwich with the maximum ingredients, or keep it simple with one or two.

While the concept of the sandwich dates back at far as man's cultivation of grains, the first recorded idea of placing a filling between two slices of "bread" was accomplished by a 1st century B.C. rabbi named Hillel the Elder. He created what would in modern times would come to be known as the "Hillel Sandwich": a combination of bitter herbs and a spreadable mixture of chopped nuts, apples, and spices mashed together with wine, all of which was placed between two pieces of matzoh.

All the world loves a sandwich. Some sandwiches, such as the Cubano and the muffaletta, are associated with particular cities (Miami and New Orleans, respectively). Others, such as the Cuban pastelitos de carne or the Chilean barros luco, are associated with entire nations.

Wherever a sandwich is from, though, its foundation, its most important single element, is the bread. Great bread can elevate great ingredients to new heights. Bad bread can make even the finest fillings ho-hum.

You don't have to bake your own bread; good bread is readily available. However, the bread should be the first consideration, not an afterthought.

*Chicken Satay Burger*
"This is one of those videos where I hope some are inspired to take the idea and run with it. This is a fun jumping off point in regards to doing burgers inspired by other classic dishes."

1 pound ground chicken

1 1/2 tbsp coconut milk

1/2 tsp cumin

1/4 tsp turmeric

1 tsp sambal chili sauce

1 tbsp bread crumbs

2 tsp soy sauce

3 cloves minced garlic

pinch of cayenne

For the peanut sauce:

Peanut butter thinned with a squeeze of lime, seasoned with more sambal or hot pepper

For the slaw:

1/2 cup grated or julienne carrot

1/2 cup grated or julienne cucumber

2 tbsp sliced jalapeño

2 tsp Asian fish sauce

1 tbsp seasoned rice vinegar

*Steak Sandwich*

"If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you."

Ingredients

2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
1 loaf French bread
1 (14 ounce) can beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup Pinot Noir or other dry red wine
1/2 cup prepared horseradish (optional)
1/2 cup brown mustard (optional)

Directions

Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

*Beef & Cheese Wrap*

Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi grain wraps for this light and tasty lunch.

Ingredients

2 multi grain wraps
2 tablespoons Neufchatel cheese
2 leaves romaine lettuce
1 cup fresh spinach
6 slices deli sliced roast beef
2 slices reduced-fat Swiss cheese
6 cherry tomatoes, halved
ground black pepper to taste

Directions

Heat the wraps in the microwave on High for 30 seconds.

On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.

*Grilled Lobster Sandwich w/Corn & Avocado Salsa*

Ingredients

4 par-cooked lobster tails
Canola oil
Salt and freshly ground black pepper
Charred Corn and Avocado Salsa, recipe follows
4 soft, sesame-topped hamburger buns, toasted
1 red onion, peeled and sliced into 1/4-inch-thick slices
1 to 2 limes
1/2 cup mayonnaise, optional

Directions

Preheat a charcoal grill for direct grilling.

Split each lobster tail down the underside with a heavy knife, taking care not to cut through the back shell, so that they are still in one piece that you can open like a book. Brush the lobster meat with some of the oil and sprinkle with salt and pepper.

Place the lobsters cut-side down on the grill and cook until lightly charred and heated through, about 4 minutes. Flip and heat briefly, another 30 seconds or so. Remove from the shell, being careful to leave the meat from each half in one piece.

Spread some of the Charred Corn and Avocado Salsa on the bottom of the hamburger buns. Top with 2 pieces lobster, some sliced red onions and a squeeze of lime juice. Spread extra mayo on the top bun, if desired, top the sandwiches and serve.

Corn-Avocado Salsa:

8 ears corn
1 tablespoon kosher salt
1/2 cup creme fraiche
1/4 cup chopped fresh cilantro
3 ripe avocados, peeled, pitted and diced
Juice of 2 limes
1 serrano chile, grilled, unpeeled and thinly sliced
1/2 small red onion, finely diced
Few dashes hot sauce, such as Tabasco
Salt and freshly ground pepper

Preheat the grill to medium direct heat.

Pull the outer husks down the corn to the base. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the salt for 1 hour.

Remove the corn from the water and shake off any excess water. Place the corn on the grill, close the cover and grill until the kernels are tender, 15 to 20 minutes, turning every 5 minutes. Let cool slightly. Remove the kernels from the ears.

Put the corn kernels, creme fraiche, cilantro, avocados, lime juice, chiles, onions and hot sauce in a medium bowl and toss gently, breaking up the avocado a bit. Season with salt and pepper.

*BBQ Brisket Rueben Sandwich*

Ingredients

Tangy Russian-style Dressing
1/2 cup sour cream
2 tablespoons prepared dill pickle relish
2 tablespoons ketchup
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
BBQ Brisket Sauce
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 tablespoons cider vinegar
3 tablespoons dark brown sugar
2 fresh bay leaves
2 large cloves garlic, finely chopped
1 teaspoon smoked sweet paprika, 1/3 palmful
A couple pinches ground cloves or allspice
Lots coarse black pepper
1 1/2 pounds thinly sliced cooked beef brisket
Sandwich Fixins
1 (16-ounce) package prepared sauerkraut, rinsed and drained
8 slices good quality marble rye bread or 4 "wick" rolls (caraway and salt seeded buns)
Softened butter, if using bread rather than rolls
8 slices Swiss cheese (recommended: Emmentaller)
4 big deli pickles, for serving
Radishes, halved and salted, for serving

Directions

For the Russian-style dressing: In bowl, mix dressing of sour cream, relish, ketchup, chives, salt, and pepper.

Cook's Note: Store in a container and chill for a tangy Russian dressing for Reubens later in the week.

For the BBQ Brisket Sauce: Combine the ketchup Worcestershire sauce, vinegar, brown sugar, bay leaves, garlic, paprika, ground cloves, and black pepper in a small pot and reduce over low heat, 30 minutes. Cool and store for make-ahead meal with cooked, sliced brisket.

Cook's Note: The night you want to make sandwiches, reheat the brisket in the homemade barbecue sauce in a covered skillet, add a splash of stock or water to get things going if the sauce is too tight, then uncover and keep warm over low heat.

Warm the sauerkraut in a small pan.

Heat a sandwich press or a large griddle pan over medium heat.

Place a slice of Swiss cheese, folded to fit the bread, on 4 slices of bread, lightly buttered on one side and the buttered side facing out. Divide the meat among the sandwiches. Top the meat with some sauerkraut and another slice of cheese. Slather some dressing on the remaining sliced bread, lightly butter the side facing out.

Press the sammies on a sandwich press until the cheese melts or griddle the sandwiches until deeply golden on each side. Serve the sandwiches with halved deli pickles and salted radishes.

*Grilled Lamb Sandwich*

Ingredients

1/2 tablespoon capers
1 teaspoon fresh oregano leaves
4 cloves garlic
2 cups plain unsweetened yogurt
2 tablespoons extra-virgin olive oil, plus more for grilling
1/2 teaspoon lemon zest
Salt and freshly cracked black pepper
One 3 to 4-pound leg of lamb, butterflied
1 sourdough baguette (use 2 if serving 8)
Harissa Mayo, for serving, recipe follows
Quick Pickled Sweet Cucumbers, for serving, recipe follows

Directions

Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.

Preheat the grill to medium-high heat.

When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.

Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.

To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.

Harissa Mayo:

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons store-bought harissa paste
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
Salt and freshly cracked black pepper

Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.

Quick Pickled Sweet Cucumbers:

1 hothouse cucumber, finely sliced
1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
1 cup white vinegar
3/4 cup sugar
1 teaspoon kosher salt

Add the cucumber slices and chile slices to a medium bowl and toss to combine.

In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

*Smoked Salmon Tea Sandwich*

Ingredients

Herb butter:

1/2 pound unsalted butter, room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Sandwiches:

1 loaf dense 7-grain or health bread, unsliced
8 slices smoked salmon

Directions

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)

Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

*Mini Open-Faced Steak Sandwich*

Ingredients

1 1/4 sticks unsalted butter
6 cloves roasted garlic, pureed
Salt
Pepper
12 slices French bread, cut 1/2-inch thick
6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick
Steak, recipe follows
Parsley oil, recipe follows

Directions

Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.

Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.

Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.

Steak:

1 boneless rib-eye, about 16 ounces
Olive oil
Salt
Freshly ground black pepper

Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.

Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.

Parsley Oil:

1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup canola oil
Salt
Pepper

Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

*Herbed Goat Cheese Sandwich*

Ingredients

For the Spread:

8 ounces low-fat cream cheese, room temperature
10 1/2 ounces mild goat cheese, such as Montrachet, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons low-fat milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Sandwiches:

1 loaf dense 7-grain bread, thinly sliced
1 hothouse cucumber, unpeeled

Directions

To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.

To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.

*Mini Italian Club Sandwich*

Ingredients

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

*Meatball Sandwich*

Ingredients

1 pound ground beef
1 pound ground pork
1 pound ground veal
1 egg
1/2 small onion, chopped
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Parmesan Parsley Biscuits, recipe follows
Spaghetti Sauce, recipe follows
Provolone cheese, thinly sliced

Directions

Preheat oven to 375 degrees F.

In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined. Scoop the mixture into mini muffin tins. Bake until browned, about 15 to 20 minutes. Serve on split biscuits with sauce and cheese.

Parmesan Parsley Biscuits:

3 cups all-purpose flour

1 cup grated Parmesan

1/4 cup sugar

2 tablespoons baking powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 stick chilled unsalted butter, cut into cubes

1/4 cup chopped fresh parsley or chives

1 cup whole milk, chilled

Preheat oven to 400 degrees F.

In a large bowl, combine flour, 1/2 cup Parmesan, sugar, baking powder, salt, and pepper. Whisk until well blended. Add butter and combine with fingertips until a coarse meal forms. Mix in parsley. Gradually add milk, tossing with a fork until moist clumps form. Add extra milk if mixture is dry. Put dough on a floured work surface, folding 8 to 10 times until it becomes firm. Let rest for 10 minutes under a damp towel. Roll out on lightly floured work surface. Using a 2-inch-diameter biscuit ring, cut out biscuits and put on a parchment lined baking sheet. Sprinkle with remaining 1/2 cup cheese and bake until biscuits are puffed and golden, about 15 minutes.

Spaghetti Sauce:

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

2 (14-ounce) cans diced tomatoes

20 fresh basil leaves, chopped

In a medium pan over high heat, saute onion and garlic in olive oil until softened, about 3 minutes. Add tomatoes and allow to simmer until slightly reduced and thickened, about 25 minutes. Stir in fresh basil just before serving.

*Chicken Cordon Bleu Sandwich*

Ingredients

4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 slices Black Forest ham
8 slices smoked mozzarella
1 baguette
3 tablespoons unsalted butter, softened
3 tablespoons dijon mustard
1 bunch watercress or arugula, tough stems removed

Directions

Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.

Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.

Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

*French Dip Sandwich*

Ingredients

For the Onion Spread:

3 tablespoons vegetable oil
1 large onion, thinly sliced
Kosher salt
6 medium shallots, thinly sliced
2 bunches scallions, chopped (white and greens parts separated)
1 1/2 cups sour cream
1 cup mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce

For the Sandwiches:

6 cloves garlic
Kosher salt
1 teaspoon extra-virgin olive oil
1/2 teaspoon celery salt
Pinch of cayenne pepper
Freshly ground black pepper
1 3-to-4-pound beef eye round roast
4 cups low-sodium beef broth
2 stalks celery, roughly chopped
1 small onion, roughly chopped
3 sprigs parsley
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons dry sherry
6 6-inch Italian rolls, split and lightly toasted

Directions

Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.

Chop the onion mixture and transfer to a bowl. Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.

Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.

Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.

Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry.

Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.

SOUP - The Ultimate Comfort Food

2011-09-23T07:43:00.000-04:00

Two missionaries were captured by a tribe of cannibals who put them in a large pot of boiling water. After a few minutes, one of the missionaries started to laugh uncontrollably. "What's so funny?" said the other. The first missionary replied: "I just peed in the soup!"

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. Soups are considered to be a Dinner item as well as a snack, or appetizer. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains.

One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. Types of stock include beef, veal, chicken, fish, and vegetable. Let's peruse the stock making procedure.

*How To Make Chicken Stock*

*Spicy Chicken Soup*

"A shredded chicken soup flavored with garlic, onion powder, salsa, tomatoes, tomato soup, chili powder, corn, beans and sour cream."

Ingredients

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Directions

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

*Broccoli Soup*

Ingredients

4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Homemade Croutons, recipe follows

Directions

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

Homemade Croutons:

Day old French bread
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon red pepper flakes

Preheat oven to 400 degrees F.

Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Yield: 4 to 6 servings

*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.

Cream of Green Garlic & Potato Soup*
"Green garlic is young garlic which is harvested before the cloves have begun to mature. The resulting vegetable resembles a scallion, with a deep green stalk and a pale white bulb. It can often be found for sale at a farmers' market in the spring, and can also be grown at home relatively easily. Many large grocery stores do not stock green garlic, although growing consumer demand may change this. It can also usually be special ordered through a greengrocer."

*Butternut Squash & Turnip Soup*

"This spiced up soup is a little sweet and chock full of flavorful veggies. It's a tasty way to warm up on a chilly winter day."

Ingredients

3 tablespoons butter
1 tablespoon olive oil
2 cups cubed butternut squash
2 cups cubed turnips
1 cup thinly sliced celery
1 onion, diced
3 cloves garlic, minced
1 quart chicken stock
1 bay leaf
1 tablespoon honey
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3/8 teaspoon ground coriander
1/8 teaspoon cayenne pepper
salt to taste (optional)
Directions

Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

*Italian Sausage Soup*

"This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper."

Ingredients

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

*Black Bean Soup*

"You'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor."

Ingredients

10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Directions

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

*Mexican Chicken Corn Chowder*

"This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious."

Ingredients

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)

Directions
1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

*Clam Chowder*

"A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor."

Ingredients

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

Directions

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

*Zuppa de Farro*

"Farro is a delicious alternative to rice or pasta in this Tuscan-inspired soup, made with chicken broth, pancetta and tomatoes, and seasoned with garlic, basil and thyme. It's easy to make and it's absolutely delicious!"

Ingredients

1 1/8 cups uncooked whole cereal farro grain or pearl barley
4 ounces pancetta or deli ham, chopped
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
4 cups Chicken Broth
2 medium plum tomatoes, chopped
1 tablespoon chopped fresh basil leaves
1/4 teaspoon ground black pepper
Parmesan cheese (optional)

Directions
1. Place the farro in a large bowl. Add water to cover and let soak for 1 hour. Drain the farro in a strainer.
2. Place the farro and 8 cups of water in a 6-quart saucepot and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes. Drain and set aside.
3. Add the pancetta, onion, garlic and thyme to the saucepot and cook over medium heat for 10 minutes or until the pancetta is well browned. Add the farro, broth, tomatoes, basil and black pepper and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Serve with the cheese, if desired.

*French Onion Soup*
"When you make homemade beef stock, and you have Gruyere cheese in the fridge that needs to be used up, you know French onion soup is in your future."

Who invented soup? It's common knowledge that the word soup comes from the same source as the English term "sop," meaning a piece of bread soaked in liquid. In common parlance, soup replaced sop at about the same time that people began serving the heated liquid without the ever-present piece of bread (approximately one-hundred years after Catherine de Medici arrived in France with her entire kitchen in tow and proceeded to transform the world of French cuisine). However, it's likely that people have been enjoying some version of meat cooked in heated water since the days when Prehistoric man was forced to stalk and kill his dinner before he could even think about cooking it.

Latin Cuisine

2011-09-22T07:58:00.000-04:00

Latin American Cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation.

Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, and pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sauteed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs.

The cuisine of Argentina is strongly influenced by Italian and Spanish cuisines and cooking techniques. Indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role. Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Due to the very large number of Argentines of Italian ancestry, pizza and especially pasta are also very popular, but there are food traditions from other European nations as well, including the English afternoon tea.

*Red Pepper Chimichurri*

"This tasty vegetarian sauce is an extremely versatile condiment. Great on sandwiches, in place of enchilada sauce, or used as a marinade. The recipe may seem rather involved but is really quite simple."

Ingredients

3 tablespoons kosher salt
1 cup warm water
2 bunches Italian flat leaf parsley
6 cloves garlic
1 cup extra-virgin olive oil
1 cup roasted red peppers, coarsely chopped
2 tablespoons sweet paprika
2 tablespoons chopped fresh oregano
1 tablespoon crushed red pepper
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup distilled white vinegar
2 tablespoons red wine vinegar

Directions

Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.

*Chipas*

"These delicious, Argentinean breads are small balls of cheese bread made from tapioca starch. They are quick and very easy to make. You could even make the dough ahead of time and keep it in the freezer. If you cannot find Argentinean cheeses, Italian cheese will do just fine."

Ingredients

1 egg
2/3 cup milk
6 ounces shredded Italian cheese blend
3 tablespoons butter, melted
1 3/4 cups tapioca starch
1 cup self-rising flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet.
Bake in preheated oven until golden brown, 10 to 15 minutes.

Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients. European immigrants also brought with them various styles and traditions in cooking, heavily influencing the cuisine of Chile, including Italian, German, and French influences as well as the English afternoon tea. These mixtures have created a unique fusion. Seafood is widely used and an array of produce which historically has grown throughout the region have been implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by Chilean wine such as Curanto.

*Torta de Hojas*

"Called 'Cake of Leaves,' this cake has 10 cookie layers sprinkled with brandy, then separated by walnuts and caramel. The caramel filling is made by boiling unopened cans of sweetened condensed milk until thickened."

Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
7/8 cup butter
3 egg yolks
1 cup milk
2 (14 ounce) cans sweetened condensed milk
1 cup chopped walnuts
1/4 cup brandy
1/4 cup water

Directions

Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and baking powder; set aside.
In a large bowl, beat the butter until creamy. Blend in the egg yolks, one at a time. Beat in the flour mixture alternately with the milk. The dough will be stiff like a cookie dough. Divide the dough into 10 pieces and shape into balls. Roll each ball into a 9 inch circle. Place on cookie sheets and prick with a fork in several places.
Bake in the preheated oven for 10 to 12 minutes, or until golden brown. Set aside.
Make the Caramel Filling: In a sauce pan, boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes. In a small measuring cup, combine the brandy and water.
Place one cookie layer on serving plate. Sprinkle with brandy mixture, then spread with the now thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.

*Cazuela de Vaca*

"This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables."

Ingredients

1 1/2 pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
1/4 cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 1/2 pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
1/4 teaspoon mild paprika
salt and pepper to taste
1/2 cup coarsely chopped cilantro leaves (lightly packed)

Directions

Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa and the Amerindian Taínos. In the latter part of the 19th century the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and can be found in several countries outside the archipelago.

*Pollo Fricassee*

"This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook."

Ingredients

1 pound chicken drumsticks
1 tablespoon adobo seasoning
1/2 (.18 ounce) packet sazon seasoning
1/2 teaspoon salt
5 large red potatoes, peeled and thickly sliced
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 bunch fresh cilantro, chopped
2 tablespoons olive oil
1/2 cup dry red wine
1 teaspoon ground cumin
1 teaspoon dried oregano
2 fresh or dried bay leaves

Directions

Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

*Carne Guisada*

"The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice."

Ingredients

1 (8 ounce) can canned tomato sauce
1/4 cup sofrito sauce
1 (.18 ounce) packet sazon seasoning
1 tablespoon adobo seasoning
1/2 teaspoon dried oregano
salt to taste
2 pounds beef stew meat
2 cups peeled, cubed potatoes
1 cup water

Directions

In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.

Caribbean cuisine is a fusion of African, Dutch, Amerindian, French, Indian, and Spanish cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region.

Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location. Each island will likely have its own specialty. Some prepare lobster, while others prefer certain types of fish. For example, the island of Barbados is known for its "flying fish." Another Caribbean mainstay is rice, but you'll find the rice on each island may be a little different. Some season their rice, or add peas and other touches - like coconut. Sometimes the rice is yellow, but other times it is part of a dish. Though it comes in many forms, it is a common side dish throughout the region.

*Jerk Chicken*

"Jerk means Jamaican barbecue. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! You can also add garlic and a kiwi to the marinade."

Ingredients

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.

*Fried Sweet Plantains*

If you live near any kind of large city, especially one with a Latin-American community, you should find these fairly easily. You've probably looked at them many times at the store, but were unsure of exactly what they were, or what you should do with them.

*Classic Cuban Midnight (Medianoche) Sandwich*

"This is one of the more famous sandwiches straight out of the island of Cuba. This sandwich is best served with fried plantain chips and a cold mamey milkshake!"

Ingredients

4 sweet bread rolls
1/2 cup mayonnaise
1/4 cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted

Directions

Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

The Joys of Duck

2011-09-21T12:06:00.000-04:00

Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Magret refers specifically to the breast of a mallard or Barbary duck that has been force fed to produce foie gras.

Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Notable duck dishes include:

Bebek Betutu: a famous traditional dish from Bali, Indonesia. The duck is first seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted. Chicken is also used to prepare Betutu.
Confit: duck legs that have been cured (partly or fully) in salt, then marinated and poached in duck fat, typically with garlic and other herbs. The French word confit means "preserved", and the French name for duck confit is "confit de canard."
Czernina: a sweet and sour Polish soup made of duck blood and clear poultry broth. It was once considered a symbol of Polish culture until the 19th century, customarily served to young men and is even featured as a plot device in a famous epic poem called Pan Tadeusz.
Duck à l'orange: a classic French dish in which the duck is roasted and served with an orange sauce.
Foie Gras: a specially fattened and rich liver, or a pâté made from the liver, sometimes taken from a duck but usually from a goose.
Oritang: a variety of guk, Korean soup made with duck and various vegetables.
Peking Duck: a famous Chinese dish originating from Beijing, prepared since the Ming Dynasty era. It is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, and eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce.
Pressed duck: a complex dish originally from Rouen, France.
Turducken: an American dish that comprises a turkey, stuffed with a duck, which is in turn stuffed with a chicken.
Zhangcha duck: a quintessential dish of Sichuan cuisine. It is first prepared by smoking a marinated duck over tea leaves and twigs of the camphor plant, then steamed, and finally deep fried for a crisp finish. Also called tea-smoked duck.
Long Island roast duckling: This is a whole roasted bird, sometimes brined previously. When done properly, most of the fat melts off during the cooking process, leaving a crispy skin and well-done meat. Some restaurants on Long Island serve this dish with a cherry sauce.

*How To Butcher A Duck*

"Great British Chefs demonstrates how to butcher a duck at home. Cut skin between leg and body. Then find the joint, pop and cut through and repeat on other side. Next place knife down the centre of the bone, cut where it falls and slowly work knife down, leaving no meat. Finally cut through skin at bottom and repeat on the other side."

*Duck Soup*

"This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal."

Ingredients

1 1/2 kg duck, breasts filleted and legs removed

For the stock

1 (375 g) cans chicken consomme
3 tablespoons soy sauce
2 tablespoons mirin
3 garlic cloves, crushed
1 medium onions, roughly chopped
1 cinnamon sticks
1 whole star anise
1 teaspoon szechwan pepper, lightly crushed

For the marinade

2 tablespoons soy sauce
1 tablespoon mirin
1 garlic cloves
1/2 teaspoon cinnamon
1 whole star anise
1/2 teaspoon szechwan pepper, lightly crushed

For the duck soup

3 -4 green onions, finely sliced
1 cup bean sprouts
2 cups cooked noodles ( Hokkien are good)
100 g button mushrooms, halved and cooked
ginger, finely julienned

Directions

Mix the ingredients of the marinade, and add the breast fillets and legs.
Refrigerate overnight.
To make the stock, put carcass portions and other stock ingredients into a large saucepan.
Add water to cover and bring to the boil.
Simmer gently for 45 minutes.
Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
Remove any remaining meat from the carcass and reserve.
Cool reduced stock, and refrigerate overnight.
When stock is cold, skim fat from the surface.
The stock is ready for use.
For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
You want the meat to be pink and juicy still, and the skin crispy.
Cool a little then shred the meat.
For the soup: Put stock in a large saucepan and bring to the boil.
Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
Warm through and season to taste.

*Duck Confit*

Duck confit (French: confit de canard) is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat.

Ingredients

6 duck legs
3/4 cup kosher salt
8 black peppercorns
8 garlic cloves, crushed
8 thyme sprigs
3 bay leaves, crumbled
1 quart rendered duck fat, melted (or mild olive oil)

Directions

Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated

Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks. Allow confit to cool in its fat. Store, completely covered in fat, refrigerated, for up to 1 month before using.

*Peking Duck*

"A beautifully presented roast duck is roasted and served with a home made plum sauce and green onions."

Ingredients

1 (4 pound) whole duck, dressed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
1/2 cup plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney

Directions

Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

*Duck Legs in Green Curry*
"Spicy Thai curry sauce complements the rich flavor of duck legs."

Ingredients

1 tablespoon vegetable oil
4 duck legs
1 small onion, minced
3 cloves garlic, minced
2 serrano peppers, seeded and minced
1 (1 inch) piece fresh ginger root, minced
3 (10 ounce) cans coconut milk
3 tablespoons yellow curry paste
2 kaffir lime leaves
2 green onions, minced
2 tablespoons Asian fish sauce
1 (12 ounce) package thin rice noodles
1/2 bunch cilantro leaves, coarsely chopped

Directions

Place duck legs fat-side down in a large skillet over medium-high heat, searing them on both sides until golden, about 3 minutes per side. Remove legs from pan, and reserve about 3 tablespoons of fat.
Place onions in skillet with reserved duck fat, and cook over medium heat until they are soft and translucent, about 5 minutes. Stir in garlic, serrano peppers, and ginger; cook for about 3 minutes.
Skim the coconut cream from 1 can of coconut milk, and stir the cream into the onion mixture. Stir in the curry paste, and cook until fragrant, about 1 or 2 minutes.
Stir into the skillet the additional 2 cans of coconut milk, kaffir lime leaves, green onions, and fish sauce. Return duck legs to the pan. Simmer on low heat until just done, about 15 minutes. (If the curry sauce needs further reducing, remove the duck legs to an oven set at low heat, and cook down the sauce over medium heat.)
Meanwhile, bring a large pot of lightly salted water to boil, and cook the noodles according to package directions. When done, drain, and run cold water over noodles. Set aside.
Toss the noodles in the curry, and serve with chopped cilantro.

*Honey Duck*
"Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe!"

Ingredients

1 (4 pound) whole duck, rinsed
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh ginger root
1 teaspoon salt
1/2 orange, quartered
2 cups water
1 cup honey
1/2 cup butter
1 teaspoon lemon juice
1/2 cup undiluted, thawed orange juice concentrate

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.

*Bacon Wrapped Duck Breasts*
"A simple way to prepare duck breasts without the 'gamey' taste. Serve with wild rice and fresh bread for a special meal."

Ingredients

1/4 cup salt
8 cups water
12 duck breast halves
12 slices bacon
1 (16 ounce) bottle Italian-style salad dressing
toothpicks

Directions

Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

*Turducken*
"This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. You will need toothpicks and kitchen string for this recipe."

Ingredients

1 (3 pound) whole chicken, boned
salt and pepper to taste
Creole seasoning to taste
1 (4 pound) duck, boned
1 (16 pound) turkey, boned
3 cups prepared sausage and oyster dressing

Directions

Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

*Duck Cassoulet*

"A real, old-fashioned cassoulet slow cooked in a 20th century kitchen appliance. Traditional cassoulet has a sprinkling of bread crumbs on top; if you want the bread crumbs, you can finish this dish in the oven, so that the bread crumbs are toasted."

Ingredients

1 pound pork sausage links, sliced
1 tablespoon whole cloves
1 whole onion, peeled
3 sprigs fresh parsley
1 sprig fresh thyme
1/2 pound bacon
1 sprig fresh rosemary
1 pound dry navy beans, soaked overnight
1 bay leaf
3 carrots, peeled and sliced
3 cloves garlic, minced
1 pound skinned, boned duck breast halves, sliced into thin strips.
1 fresh tomato, chopped

Directions

In a large skillet, brown the sliced sausage over medium heat.
Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.