My Food Arts

Turkey Meatloaf

noreply@blogger.com (Chef Todd) — Wed, 17 Feb 2016 12:04:00 +0000

Yield: Makes 8 servings

Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 each garlic cloves, minced
3/4 teaspoon salt, divided1/2 teaspoon pepper, divided
1 1/2 tablespoons Worcestershire sauce
1/3 cup fat-free, less-sodium chicken broth
1 3/4 pounds ground turkey
3/4 cup ground parmesan
3/4 cup dry breadcrumbs
1 large egg, lightly beaten
1 large egg white, lightly beaten

Preparation

1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, transfer mixture to a large bowl, and cool.

2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well.

3. Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

Spanish Style Turkey Patty

noreply@blogger.com (Chef Todd) — Thu, 12 Jun 2014 23:44:00 +0000

PASTRY
2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon chicken broth powder
1/2 tablespoon turmuric
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water

Put the flour, chicken broth powder, turmeric and salt into a food processor. Cut in the shortening and margarine into medium size squares. Drop in processor and close lid. Using pulse button tap a few times until mixture is crumbly. Add the cold water a little at a time to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

MEAT FILLING

2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Cayenne pepper
1/2 lb. Lean ground turkey
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Cumin powder
1/2 cup Refried beans
1. teaspoon Cilantro
1/4 cup Small Diced tomato
1/4 cup Breadcrumbs
1/4 cup chicken stock

In a heavy skillet, melt the margarine and sauté the onion and Cayenne pepper until they become limp. Add the ground turkey, salt, pepper, cumin powder and cilantro and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the tomato and cook for 1 minute. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet for 20 to 30 minutes or until the pastry are golden brown.
Serves: 10 Patties

Southwestern spice mix

noreply@blogger.com (Chef Todd) — Thu, 09 Feb 2012 14:04:00 +0000

Southwestern Seasoning Yield: 2/3 cup 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon Adobo pepper 1 tablespoon Chilli powder 2 tablespoon Brown sugar Combine all ingredients thoroughly.

Blackberry BBQ sauce

noreply@blogger.com (Chef Todd) — Thu, 09 Feb 2012 13:48:00 +0000

Blackberry Barbecue Sauce

Makes 1 cup

ingredients

1/2 cup ketchup
1/2 cup cola
1/4 cup brown sugar
4 garlic cloves, minced
1/2 cup fresh thyme
2 tablespoons apple cider vinegar
2 teaspoons sambal or Thai pepper paste or 2 each Jalapeño diced
2 1/2 cups fresh blackberries

preparation

puree ingredients in blender until almost smooth. Strain blackberry puree into heavy low to medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.

noreply@blogger.com (Chef Todd) — Thu, 09 Feb 2012 13:46:00 +0000

Ribs oven method

Serves 8

Ingredient

2 each racks Baby back ribs or St. Louis style Ribs
1/4 cup southwestern spice mix

1 cup BBQ sauce

Preheat oven at 275

1) rinse ribs off and dry completely. Peel skin off back by pulling the skin on one end and peeling back
2) Sprinkle seasoning on ribs and let sit for 4 -6 hours ( do not rub in)
3) place ribs in oven on sheet tray with wire rack if you have one and bake uncovered for 1 hour. Using mop sauce base ribs gingerly. Close oven and bake again 1/2 hour and repeat.
4) when ribs reach a temperature of 180-190 baste with BBQ sauce and finish cooking about another 15 minutes. In total it should take about 3-4 hours to slow cook, depending on thickness of meat.

Curry egg salad

noreply@blogger.com (Chef Todd) — Tue, 02 Aug 2011 12:38:00 +0000

½ c mayo

1T curry

2dash Tabasco

1T cumin

½ t celery seed

1T Dijon mustard

2T lemon juice

¼ c mango chutney

12ea hard boiled eggs, chopped

½ c small diced celery

¼ c chopped scallion

Directions;

1. Mix everything together except eggs

2. fold in eggs and seasoned with salt and pepper

Chicky Chickpea Salad

noreply@blogger.com (Chef Todd) — Sun, 31 Jul 2011 19:02:00 +0000

Ingredients

3cups chickpeas rinsed
4ea Red skin potato, diced and sautéed
1\2cup onion diced
1\2cup celery diced
1\4cup cilantro, chopped

1\2cup curry vinaigrette or dressing

1tbls curry powder
1\2tsp cumin
1\2tsp turmeric
2tbl Cilantro minced
1\2tsp ginger, powder
1\2tsp garlic, powder
1\2tsp brown sugar

For vinaigrette
1\2cup apple vinegar
3cups oil

For dressing
3cups mayo

For sauces
Combine all the dry ingredients in a medium bowl, for mayo add to mayo and mix until incorporated. Set aside

For vinaigrette add vinegar to dry and mix. While mixing with a whisk slowly add oil until all is incorporated. Set aside

For salad
Combine first four ingredients, add desired sauce, let set for at least one hour refrigerated
Serve

(for a little spice add 1\4tsp cayenne to dry. You also add 1\2 tablespoon sea salt for depth)

Flaky Pie Crust

noreply@blogger.com (Chef Todd) — Wed, 11 May 2011 13:00:00 +0000

Prep Time:

15 Min Ready In:
15 Min

Recipe Yield 1 single crust pie
Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions

In a large bowl, combine flour and salt.

Cut in butter until mixture resembles coarse crumbs.

Stir in water, a tablespoon at a time, until mixture forms a ball.

Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Pears

noreply@blogger.com (Chef Todd) — Thu, 30 Sep 2010 00:20:00 +0000

As I sit here thinking about the wonders of the Fall- the changing color of the tree leaves, the crisp morning air and the great food- Pears come to mind. I remember when I was little the great pear tree in my grandmothers back yard. How I couldn't wait until the were ripe and ready for picking. How sweet they was.
As I've gotten oder I have come to realize how versatile they are when using in cooking. All the different things they are compatible with. Such things as Blue Cheese and Almonds is commonly known but what about Bacon, Quinces, Rhubarb, Radicchio, rosemary, Beets, Basil and Arugula.
And to think when I was little I was told not to play with my food lol. Look for new ideas and recipes like Pear and Roquefort Tart in a Peppered Almond crust with Caramelized Onions or Pear and Pork cassoulet

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Breakfast Burrito

noreply@blogger.com (Chef Todd) — Tue, 28 Sep 2010 14:18:00 +0000

Try starting you day with a burrito made with Homemade Chorizo. Add a Roasted tomato Salsa or Salsa Verde for a extra kick. Can be made ahead and reheated for those days when you are running late.

Hello World

noreply@blogger.com (Chef Todd) — Tue, 28 Sep 2010 14:04:00 +0000

Hey everybody, well its been awhile since i posted anything and for that I am sorry. its been a crazy year so far. I intend on being more up to date on my post, starting today

Well Fall is now upon us and it is time for one of my favorite parts of the year. The great hearty foods of Fall and Winter. We have a great abundance of food available. Squash,
pears, pomegranate, pumpkin, quince just to name a few. Looking at trying new things with old favorites like Pumpkin Spiced Pancakes, or Pomegranate-Port Reduction with Slow Roasted Pork and Cous cous with Fried Kale. Maybe a vegetarian Roasted Beet and Goat Cheese Risotto would be great sitting in front of a open fire with good friends to share it with. The main thing to do is have fun and try new things.

I will try and keep the recipes coming along with pictures and other tibits of information. i look forward to any comments or request. i will also share more pictures of food, restaurants and travels here and there

Chicken Lentil Soup

noreply@blogger.com (Chef Todd) — Tue, 28 Sep 2010 13:36:00 +0000

1# BUTTER

1EA CARROT, SMALL DICED
1EA ONION, SMALL DICED
1EA LEEKS, DICED
2EA CELERY, SMALL DICED
2C SLICED MUSHROOMS
½C WHITE WINE

1quart CHICKEN STOCK
1t THYME
1EA BAY LEAF
2C DRYED LENTILS

1C CHICKEN COOKED, DICED
1T SALT AND PEPPER

DIRECTIONS;

1. SAUTE ALL VEGETABLES IN BUTTER UNTIL GOLDEN BROWN.

2. ADD WINE AND CHICKEN STOC K AND BRING TO A BOIL

3. ADD THYME AND BAY LEAF, LENTILS AND SIMMER FOR 30 TO 40 MINTUES OR UNTIL LENTILS ARE TENDER

4. ADD CHICKEN AND SEASON TO TASTE

Muffaletta

noreply@blogger.com (Chef Todd) — Tue, 18 May 2010 21:33:00 +0000

Prep 10 minutes

Ingredients:
• 1 loaf Italian bread
• 1/4 cup Olive mix (recipe following)
• 3/4 cup Spicy Giardiniera (store brought or following recipe)
• 1/4 lb sliced seranno ham
• 1/4 lb sliced mortadella
• 1/4 lb sliced Genoa salami
• 1/4 lb sliced provolone
• 1/4 lb sliced mozzarella
Preparation:
1. Cut bread in half horizontally. Make a grove down the center of the bread -top and bottom- by pressing down with the tips of your fingers almost end to end, leaving about a 1 1/2" so when put together filling won't come out the ends. Brush inside of both pieces of bread with remaining vinaigrette
2. Spread one layer on meats and cheeses then half with olive mix then followed by gardenia then olive mix then cup cheese over it followed by the meat.
3. Cover with top.
4. Ideally the sandwich should be made an hour or more in advance and then tightly wrapped in plastic wrap to enable juices to soak bread.
5. Slice into quarters and serve
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Cheesecake Frozen Yogurt

noreply@blogger.com (Chef Todd) — Tue, 18 May 2010 21:08:00 +0000

8 ounces Cream Cheese or Mascarpone cheese

1 teaspoon Lemon oil/ Extract

½ cup Plain or Vanilla Yogurt

1cup Half & Half

2/3 cup Sugar

½ pinch Salt

1 each Vanilla bean / extract

Directions;

1. Cut cream cheese into eight cubes. Cut down the middle of vanilla bean and scrape seeds out

2. In a blender (best results) or food processor add cream cheese, half & half, sugar, lemon oil, salt and vanilla beans seeds in that order. Puree until silly smooth

3. Pour in bowl cover and chill in refrigerator for a minimum 2 hours

4. Place in Ice Cream Maker, freeze according to manufacturer's instructions

GRILLED PINEAPPLE SALSA

noreply@blogger.com (Chef Todd) — Fri, 30 Apr 2010 14:53:00 +0000

3ea pineapple, cleaned and cut into rounds

3can roasted red peppers, diced

3ea green peppers, charred

3ea red onion, peeled, cut into rounds

4ea jalapeno

¼ c cilantro

Directions;

1. Grill pineapple and red onion to get nice marks, because this is where we get some flavor. Then dice, make sure you remove core from pineapples

2. Char green peppers over open flame until black all over. Place in bowl and cover with plastic wrap. Let sit for 20 minutes or so. Remove and peel outer skin and remove seeds

3. Mix everything together

COCONUT CRAB CAKE

noreply@blogger.com (Chef Todd) — Fri, 30 Apr 2010 14:52:00 +0000

Makes about 17 servings
Serve with a Spicy Roasted Pineapple relish

2# crabmeat

½c scallion, minced

4t old bay

1c shredded coconut

4T whole grain mustard

2t Cajun seasoning

4T parsley

4t lemon juice

4c panko breadcrumbs

¾c mayo

Directions;

1. Gently mix everything together except breadcrumbs, be careful not to brake up crab too much. We want it a little chunky

2. Fold in bread crumbs

3. Form into 3oz tall cakes

Sausage

noreply@blogger.com (Chef Todd) — Thu, 29 Apr 2010 19:56:00 +0000

Quick sausage good for pizza
Spicy
2 1/2#         grnd pork
3/4oz            sugar
1T                fennel seed
1/2T             coriander
1T                paprika
1/4t                 cayenne
2T oregano
2T basil
1T pepper flakes
2t blk pepper
2T red wine vinegar
Sweet
40 oz grnd pork
3/4oz kosher salt
1T sugar
1t garlic
1T fennel seed
1t blk pepper
1T paprika
2T red wine vinegar
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LEMON CHESS PIE

noreply@blogger.com (Chef Todd) — Thu, 29 Apr 2010 19:54:00 +0000

Makes 12 servings Preheat oven to 350°F.

12 large eggs
3½c sugar
¼t salt
12t well-shaken buttermilk
3T coconut milk
12t yellow cornmeal
12t fresh lemon juice
¼c unsalted butter, melted
Pie crust
Special equipment: pie weights or raw rice

Line shell (recipe will follow) with foil and fill with pie weights. Bake in middle of oven
15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.

Filling
Reduce temperature to 300°F.

Make filling:
1) Whisk together eggs, sugar, and salt until well blended.
2) Whisk in buttermilk, cornmeal, zest, and juice. Gradually whisk in butter until smooth.
3) Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
Bake until custard is just set, about 20 minutes. Transfer pie to rack to cool completely.

Butter Milk Pancakes

noreply@blogger.com (Chef Todd) — Wed, 14 Apr 2010 20:48:00 +0000

5c. Flour
3/4c. Cornmeal
1T + 1/3t. Baking soda
1t. Salt
6 1/2oz (1 + 1/2 sticks) butter, melted
6ea. Eggs, separated
54oz (3 1/3c). Buttermilk
Mix all dry ingredients together in mixer mixing bowl
Add all melted butter and mix until combined
In a separate bowl egg whites until soft peak forms. Set aside
In another bowl beat egg yolks with most of the buttermilk until frothy
Slowly pour buttermilk mixture into dry mix with mixer on low. Mix until well combined. (If too thick add more buttermilk until pourable)
Fold in egg whites

Lemon Curd

noreply@blogger.com (Chef Todd) — Tue, 13 Apr 2010 20:25:00 +0000

3/4 cup fresh lemon juice
1 tablespoon fresh lemon zest
1 cup sugar
3 large eggs
1 egg yolk
8 tablespoons unsalted butter

Directions
Whisk together lemon juice, lemon zest, sugar, and eggs in a 2-quart saucepan.

Cut butter into bits and add to mixture.

Cook mixture, stirring constantly, over moderately low heat until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 10-12 minutes. Cover the surface with plastic wrap. You can make the curd 1 week ahead and chill it, covered.

Assorted Rubs

noreply@blogger.com (Chef Todd) — Wed, 24 Feb 2010 22:20:00 +0000

COFFEE DRY RUB
½Cup. espresso powder
½cup. brown sugar
½cup. garlic
½cup. paprika
½cup. salt
2T. cayenne
½cup. onion powder
½cup. cumin

MILD MEXICAN
1cup. salt
½cup. oregano
¼cup. pepper
1cup. paprika
1cup. chili powder
½cup. garlic powder

MIDDLE EASTERN
1/2 cup. salt
¼cup. turmeric
1/8cup. pepper
1/8cup. cumin
1½cup. coriander
¼cup. chili powder
¼cup. ground ginger

CURRIED JERKY
1cup. salt
1½cup. curry powder
¼cup. pepper
½cup. garlic powder
1/8cup. cinnamon
1cup. ground ginger
1/16cup. ground cloves
1/8cup. cumin

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Pecan Chicken Salad

noreply@blogger.com (Chef Todd) — Wed, 24 Feb 2010 20:23:00 +0000

Chicken Pecan and Cranberry Salad with Honey Vinaigrette

Makes: 6 to 8 servings

INGREDIENTS

1/2 cup honey
1 teaspoon curry spice
Generous pinch of cayenne
Pinch of salt
1 cup pecan halves
1/4 cup cider vinegar
1 heaping tablespoon Dijon mustard
1/3 cup extra virgin olive oil
6 to 8 cups assorted salad greens (such as baby spinach or arugula, spring mix)
1 cup sun dried cranberries
4 each cooked and sliced chicken breast (brined is optional)

INSTRUCTIONS
For the spiced pecans:

1. Heat oven to 375°F and arrange a rack in the middle. Combine half of the honey with the spice, cayenne, and salt in a small bowl and mix well. Add pecan halves and stir until well coated. Spread out on a baking sheet. Bake until honey bubbles and nuts are toasted, about 15 to 20 minutes. Set aside to cool.

For the vinaigrette:

1. Combine remaining honey, apple cider vinegar, and Dijon mustard in a small bowl and whisk. Add olive oil in a slow stream and whisk until well incorporated.

For the salad:

1. Arrange salad leaves on a serving platter or divide among individual serving plates. Scatter cranberries and spiced pecans over leaves. Add tomato and onion. Pour apple cider vinaigrette over salad and serve.

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Cheese Burger Soup with Smoked Gouda

noreply@blogger.com (Chef Todd) — Thu, 07 Jan 2010 22:14:00 +0000

1# ground beef
1cup onion, diced
2stalk celery, diced
½ cup green pepper, diced
4T butter
1T garlic, minced
1cup portabella mushroom, cleaned, sliced and diced small
4 cups cubed potatoes, cooked, rinsed and cooled
½ cup tomato, diced
1T onion powder
½ cup flour ( can use non-gluten flour)
3 cups cheese, shredded Smoked Gouda
1 cup half & half
4 cup chicken or beef stock or broth
1t pepper flakes
1T salt
1t black pepper
1 teaspoon dried parsley
Method:

1. In a large pot melt 4 tablespoon of butter and add all of the chopped vegetables (except tomatoes) and simmer over a medium heat for 2 minutes. Stir in the flour until combined. Stir in the dried parsley, spices, chicken broth

2. Cook ground beef separately. Cook until the beef is evenly browned. Rinse off and set aside

3. Now add the Smoked Gouda cheese and let them melt Add the milk, potatoes, ground beef and mix until incorporated. Stir in tomatoes
Bring to a boil and then simmer very gently, or turn the heat off.

4. Finally warm the soup through but do not boil or cover.

Sweet Potato Drop Biscuits

noreply@blogger.com (Chef Todd) — Mon, 23 Nov 2009 19:15:00 +0000

Makes 1 dozen.

3 1/3 cups sifted all-purpose flour
2 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1/3 cup sugar or packed light brown sugar
Pinch of ground nutmeg
¾ cup(1 ½ sticks) unsalted butter, cut up or chilled solid shortening
3/4 cup cold mashed sweet potatoes or yams
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon nutmeg
1 ¾ cups buttermilk plus 2 tablespoons or as needed

1. Position a rack in the center of the oven and preheat it to 400. Grease a baking sheet or cover it with baking parchment.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda. Cut in the butter or shortening by pinching it into the flour with your fingertips or mixing it with a pastry blender or 2 cross-cutting table knives until the mixture has small lumps about the size of peas. ( you can use a food processor with fitted blades, pulse to blend.) Stir in the sweet potatoes sugar and nutmeg, cinnamon, ginger with just enough milk to make a soft dough, tossing the mixture only until the dough holds together.
3. Turn the dough out onto a lightly floured surface. Add a few drops more milk if the dough is still too dry, then pat it into a rough ball.
4. To make drop biscuits, scoop 10 to 12 equal portions of the dough onto the baking sheet, placing them at least 1-inch apart.
5. To make cut biscuits, pat the dough into a 6 x 8-inch rectangle about 3/4-inch thick. Divide each side into 2-inch segments and use a long-bladed knife to cut the dough into 12 pieces. Place them about 1-inch apart on the baking sheet. If desired, use the pastry brush to paint the biscuit tops with a little milk. Bake about 15 minutes, until the biscuits rise and their golden color is somewhat darker around the top edges. Cool on a wire rack; serve warm.

Brownie

noreply@blogger.com (Chef Todd) — Sat, 21 Nov 2009 15:48:00 +0000

Preheat 350
1c (½#) butter, unsalted
12 ½ oz good chocolate, rough chopped
5ea eggs
1 ¾c sugar
1½t vanilla
½t salt
1¼c flour

Directions

1) place chocolate in a double boiler (bowl over pot with simmering water in pot. melt chocolate stirring a few times then remove from heat and stir
2) In bowl of mixer with whip attachment, beat eggs until blended, then add slowly add sugar in a steady stream. Add vanilla until blended. Add chocolate and salt and blend.
3) remove bowl from mixer, and in 3 batches fold in flour with a spatula making sure all flour is well incorporated before each addition
4) pour batter in a prepared pan bake for 30 minutes in a 9x13 2” pan (lined with foil and buttered)

Frosting

1 ½oz unsweetened chocolate
¼ c evaporated milk or condensed milk
1/3c sugar if using evaporated milk

Melt chocolate in double boiler. Pour milk into blender. Add sugar. With blender running pour in chocolate until thickens