Cooking table

St. Louis Barbecue Sauce

2013-04-09T22:15:00.002-07:00

St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes about 3 1/2 cups

Ingredients:

2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne

Preparation:

Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.

man vs food s.3

2013-04-09T21:49:00.001-07:00

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Spicy Asian Beef Salad

2013-04-09T21:44:00.000-07:00

On this episode of Well Dunn, Jourdan shows us how to prepare Spicy Asian Beef Salad, one of her favorite Thai-inspired dishes. She also shares a very embarrassing high school story involving fish sauce.

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2013-04-08T08:52:00.001-07:00

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Roast turkey crown

2012-12-01T04:35:00.002-08:00

This recipe shows you how to cook a turkey crown to ensure moist, tender meat with minimum faff.

Ingredients

1 turkey breast crown (a wingless, legless turkey)
50g/2oz butter
salt and pepper
about 10 rashers streaky bacon

Preparation method

Preheat the oven to 220C/425F/Gas 7.
Rub the butter all over the bird and season well with salt and freshly ground black pepper. Then lay the bacon rashers over the bird, more or less covering it completely. The job of the bacon is twofold: to help keep the breast basted without you having to open (and therefore cool) the oven every ten minutes; and to buy you time, so the skin doesn't burn before the breast is cooked through.
Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt.
Remove the bacon from the breast of the bird and put on one side. Baste the breast of the bird with the fat and juices in the pan and return to the oven. Turn down the oven to 180C/350F/Gas 4 and continue to cook for about 12 minutes per 1kg/2¼lb, protecting the skin with buttered foil only if it seems to need it. Cook until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy. Cooked like this even a big bird (say 6-7kg/13½-15¾lb legless weight) shouldn't take more than 1½-2 hours in total.
Serve slices of roast turkey breast and spoonfuls of the leg meat in their rich gravy, with all the usual trimmings: roast potatoes, bread sauce, steamed sprouts, chipolatas wrapped in bacon and stuffing.

by

Hugh Fearnley-Whittingstall

How to roast a turkey

2012-12-01T04:32:00.003-08:00

Ingredients

1 free-range turkey weighing 4kg/8lb 11oz
salt and freshly ground black pepper
175g/6oz unsalted or lightly salted butter

For the bread sauce

450ml/15fl oz full-cream milk
1 small onion
4 cloves
75-100g (2½ to 3½ oz) fresh white breadcrumbs
freshly grated nutmeg, to taste
40g/1½oz butter or 2 tbsp double cream
cayenne pepper, for sprinkling

Preparation method

Preheat the oven to 180C/350F/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.
Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter.
Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs.
Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices.
Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.
Once it's done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold.
While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves.
Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving.

Christmas cake

2012-12-01T04:29:00.004-08:00

Christmas cake with pecan marzipan and brandy butter icing

Ingredients

For the fruit cake

80g/2¾oz golden syrup
80g/2¾oz black treacle
50g/1¾oz honey
250g/9oz dark brown sugar
200ml/7fl oz double cream
15g/½oz (about 2 tbsp) mixed spice
250g/9oz unsalted butter
1 tsp orange extract
1 tsp lemon extract
6 medium free-range eggs
350g/12oz currants
350g/12oz raisins
350g/12oz chopped pitted prunes
350g/12oz glacé cherries or more dried fruit
500g/1lb 2oz strong white flour
½ tsp bicarbonate of soda
brandy, whisky or orange juice, for feeding the cake
2 tbsp apricot jam, boiled and sieved

For the pecan marzipan

200g/7oz finely ground pecans, or half walnuts and half pecans
100g/3½oz icing sugar
125g4½oz soft brown sugar
3 free-range egg yolks
2 tsp liquid glucose
1 tbsp honey
1 tsp glycerine
1-2 tsp ground cinnamon
2 tsp vanilla extract

For the brandy butter frosting

300g/10½oz icing sugar
50g/1¾oz butter
25ml/1fl oz double cream
25ml/1fl oz brandy

Preparation method

Preheat the oven to 170C/335F/Gas 3 and line a 25cm/10in round, deep cake tin with non-stick paper.
Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts.
Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly.
Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.
When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave in a cool, dark place for 3-4 days before icing.The cake will keep for up to 3 months and should be ‘fed’ (covered with brandy, whisky or boiled orange juice every 4-5 days).
For the pecan marzipan, combine the ground pecans and icing sugar in a bowl and mix together.
In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot.
Pour this over the pecan mixture and stir well to make a smooth paste. Leave to cool, then wrap in cling film.
To cover the cake in marzipan, first lightly knead the marzipan so it’s smooth then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar).
Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly.
Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake.
Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides.
Wrap the cake in cling film and leave to dry in a cool, dark place for 4-5 days.
For the brandy butter icing, measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it.
Pour the melted butter with the cream and brandy into the sugar and mix until smooth.
Spread the icing onto the top of the cake and make small peaks using a knife. Set aside for a few hours, or until the icing has set.
Dust with icing sugar before serving.

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2012-11-21T06:50:00.003-08:00

Starlight's Delight - The Best Country Fried Chicken Recipe Ever!

2012-11-21T06:41:00.003-08:00

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2012-11-21T06:36:00.000-08:00

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2012-11-21T06:34:00.001-08:00

Chicken caesar salad

2012-09-07T07:09:00.003-07:00

Ingredients

For the salad

4 slices of speck (or prosciutto)
2 cornfed chicken breasts, bone and skin removed
1 tsp butter
2 thick slices white bread, cubed
2 cos lettuces

For the dressing

2 garlic cloves
75ml/3fl oz white wine
2 eggs, yolks only
1 anchovy fillet
75g/3oz parmesan cheese, grated
150ml/5fl oz extra virgin olive oil
2 tsp Dijon mustard
salt and pepper

Preparation method

Preheat the grill to high.
Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain.
Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil.
Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through.
Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove.
Separate the leaves from the lettuce and cut into chunky pieces.
For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the cloves have softened. Leave to cool.
Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.
Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over.

By James Martin

The top secret “KFC” Coleslaw Recipe

2012-07-17T19:16:00.000-07:00

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Directions

Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.
Using regular blade on food processor, process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.

Vegetable Soup with Bow Ties and Dill Recipe

2012-07-17T19:13:00.004-07:00

Ingredients

1 lemon
1 tablespoon olive oil
1 large shallot, finely chopped
4 medium carrots, cut lengthwise in quarters, then thinly sliced
About 3 1/2 cans fat free chicken broth
1 cup water
1 package (10 oz.) frozen peas.
3/4 cup small bow-tie pasta, cooked as label directs.
3 tablespoons chopped dill
1/8 teaspoon freshly ground black better

Directions

With vegetable peeler or small knife, remove 3” by 1” strip peel from lemon; squeeze 1 tablespoon juice.
In nonstick 5- to 6-quart saucepan, heat oil over medium-high heat until hot. Add shallot and cook, stirring frequently, until golden, about 2 minutes. Add carrots, and celery and cook, stirring occasionally, until tender-crisp, 5 minutes.
Add broth, lemon peel, and water to saucepot; heat to boiling over medium-high heat. Reduce heat to low'; cover and simmer until vegetables are tender, about 10 minutes.
Remove cover; stir in frozen peas and cook one minute longer. Stir in cooked pasta, dill, pepper, and lemon juice; heat through.

Poutine Recipe

2012-07-17T19:11:00.001-07:00

Makes 4 side servings or 2 main servings

4 large russet potatoes
oil for deep frying
salt
2 cups beef stock
1/4 cup butter
1/4 cup flour
1 1/2 cups cheese curds

Peel and slice the potatoes into thick fries (at least 1 cm thick).
Soak the potatoes in ice water for about 30 minutes. Remove and drain well.
Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes.
Remove from oil and set on paper towel. Turn the oil up to 375F.
In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (I use a tiny bit of gravy browning to get that nice dark colour).
Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste.
Assemble the poutine quick while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds.
Ladle gravy over the fries and cheese curds.

Red Devilled Eggs

2012-07-17T19:08:00.001-07:00

Ingredients

6 Eggs-hard boiled
2 tablespoons Mayonnaise or salad dressing
1 teaspoons of grated onion
1 teaspoons of mustard
1/2 teaspoons of Worcestershire Sauce
1 can Deviled ham (2 1/2 oz)
Salt and pepper to taste

Directions

Cut hard cooked eggs in half lengthwise-removing yolks to bowl. Mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with Paprika before serving.

Holiday Chicken Salad

2012-07-14T05:54:00.000-07:00

Ingredients

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

Directions

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Healthy Recipes That Taste Good

2012-07-11T08:01:00.001-07:00

1-Delicious Cauliflower
6 servings

1 head cauliflower
1 cup good quality olive oil
1 tsp salt
2 Tbs minced garlic
2 Tbs chopped parsley

Separate cauliflower into flowerets and cook just until tender. Drain and keep warm. Heat the oil and salt in a pan and cook garlic and parsley for 2 minutes. Pour over the warm cauliflower and serve with additional chopped parsley if desired.

2-Vegetable Combo
4 servings

2 Tbs olive oil
1 cup each carrots, celery, and zucchini, sliced on a diagonal
1/2 cup each broccoli and cauliflower flowerets
3 cloves garlic, minced
1/4 dry white wine or chicken broth
1 Tbs light soy sauce
1 Tbs lemon juice
1/2 tsp pepper

Heat oil in a non-stick pan. Add vegetables and stir to coat with the oil. Add garlic and stir-fry for 2 minutes. Add the remaining ingredients and simmer the mixture, covered, for 2 minutes more. Serve immediately for maximum flavor and nutrition.

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

2012-07-03T06:52:00.001-07:00

Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup.

Make Ahead Tip: Prepare the salsa (Step 1), cover and refrigerate for up to 1 day.

RECIPE INGREDIENTS

4 medium yellow tomatoes (1 pound), seeded and finely chopped

1 yellow bell pepper, finely chopped

1 medium cucumber, peeled, seeded and finely chopped

1 stalk celery, finely chopped

1/2 small red onion, finely chopped

2 tablespoons minced fresh chives

2 tablespoons white-wine vinegar

2 tablespoons lemon juice

1 tablespoon worcestershire sauce

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

Several dashes hot sauce, to taste

1 pound raw shrimp (21-25 per pound), peeled and deveined

2 cloves garlic, minced

2 tablespoons minced fresh thyme

Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).

DIRECTIONS

Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.

Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.

Cooking table

St. Louis Barbecue Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes about 3 1/2 cups

Ingredients:

Preparation:

man vs food s.3

Spicy Asian Beef Salad

burger recipe

smoken fish

Roast turkey crown

Ingredients

Preparation method

How to roast a turkey

Ingredients

Preparation method

Christmas cake

Christmas cake with pecan marzipan and brandy butter icing

Ingredients

Preparation method

Tasting some ancient food in Egypt

Starlight's Delight - The Best Country Fried Chicken Recipe Ever!

Samosa - Indian Appetizer Recipe

HOW TO MAKE A BIG MAC!!!

Chicken caesar salad

Ingredients

Preparation method

By James Martin

The top secret “KFC” Coleslaw Recipe

Vegetable Soup with Bow Ties and Dill Recipe

Poutine Recipe

Red Devilled Eggs

Holiday Chicken Salad

Ingredients

Directions

Healthy Recipes That Taste Good

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa