Monday, May 30, 2011

Corn Fritters {Apple Fritter Variation}

Recipe from Better Homes & Garden's new cookbook.
  • 1 8-3/4 can whole kernel corn
  • Milk
  • 1-1/2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 beaten egg
  • shortening or cooking oil for deep-fat frying
  1. Drain corn, reserving liquid.  Add enough milk to reserved corn liquid to make 1 cup total. 
  2. In mixing bowl, stir together flour, cornmeal, baking powder and 1/2 tsp salt.
  3. Add corn, milk mixture, and beaten egg.  Stir just till moistened.
  4. Drop batter by tbsps, four or five at a time, into deep hot fat (375F).  Cook 304 minutes or until golden brown, turning once.  Drain on paper towels.  Repeat.  Serve warm.
Makes 24.

  • For Apple Fritters:  Prepare as above, except substitute 1 cup chopped apple for the corn, and use 1 cup of milk.  Stir 2 tbsp sugar into flour mixture.  Roll hot fritters in a mixture of sugar and ground cinnamon after cooking.

Irish Soda Bread (w/ variations)

Recipe from Better Homes & Garden's New Cookbook

  • 2 c. all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp margarine or butter
  • 1 beaten egg
  • 3/4 cup buttermil OR sour milk*
  • 1 beaten egg
  1. In a bowl, combine flour, baking powder, baking soda and 1/4 tsp salt. 
  2. Cut in butter until mixture resembles coarse crumbs. 
  3. Combine 1 egg and buttermilk; add to flour mixture.  Stir just until moistened.
  4. Ona  lightly floured surface, knead gently for 12 strokes. 
  5. On a greased baking sheet, shape dough into a 6-inch round loaf.  Cut a 4-inch cross, 1/4 inch deep on the top.  Brush with 1 beaten egg.
  6. Bake at 375 about 35 minutes or until golden.  Cool on Rack. 
Serves 16.

Variations:
  • For Brown Irish Soda Bread:  Prepare as above except reduce all purpose flour to 1 cup and add 1 cup whole wheat flour.
  • Sweet-Raisin Irish Soda Bread:  Prepare as above, except add 2 tbsp brown sugar to the flour mixture, and add 1/3 cup raisins or currants to the buttermilk mixture.
*For 1 cup each of sour milk, place 1 tbsp lemon juice or vinegar in a glass measuring cup.  Add enough milk to make 1 cup total liquid; stir.  Let the mixtue stand 5 minutes before using.

Toasted Chili Nuts

recipe from Better Homes And Gardens New Cookbook

  • 2 tbsp margarine or butter
  • 2 tbsp Worcestershire sauce
  • 1 tsp chili powder
  • 1/4 tsp onion salt
  • 1/4 tsp ground red pepper
  • 2 cups walnuts or pecan halves or pieces.
  1. Preheat oven to 350.
  2. In a saucepan, combine butter, Worcestershire, chili, onion salt & pepper.  Heat and stir until butter melts. 
  3. Spread nuts in a 9x9x2" baking pan.  Toss with butter mixture,   bake 12-15  minutes or until toasted, stirring occasionally.  Spread onto floil; cool.  Store in airtight container. 
Makes 2 cups / 16 servings.

Espresso Chocolate Shortbread Cookie

I made these in 2009 for Christmas in Madison, WI.
  • 1 tbsp. instant espresso
  • 1 tbsp. boiling water
  • 2 sticks unsalted butter, room temperature
  • 2/3 c. 10x sugar + more to dust {optional, I did not use}
  • 1/2 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 4 oz bittersweet chocolate, finely chopped {I used 1 Ghirardelli bar and shaved/finely shopped it into slivers}
  1. Disolve espresso in water and set aside.
  2. Mix butter and 10x sugar on medium for 3 minutes until very smooth.  Add vanilla, espresso, flour to just mix.  Fold in the chocolate.
  3. Put dough into a gallon-size ziplock bag, aprox 9-10.5" rectangle, and press to corners making aprox. 1/4" thick.  Refrigerate 2 hrs up to 2 days.
  4. Divide oven to 1/3-rds, preheat 325F.
  5. Cut dough into 1-1/2" squares, transfer to parchment paper on baking sheets, pricking each 2 times with a fork all the way through to the pan (to look like dominos).
  6. Bake 18-20 minutes, rotating them top to bottom and front to back mid-way through cooking.  They will come out very pale. 
  7. Dust with optional 10x sugar if desired {I did not, and I did not miss it!}

Melting Moments Cookies (Snowballs)

I made these for Christmas when I lived in Madison, WI in 2009.
  • 1-1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 tsp. salt
  • 1/2 c. 10x sugar + 1 c. for dusting
  • 1 c. unsalted butter
  • 1 tsp. vanilla
  1. Whisk flour, corstarch & salt.  Set aside.
  2. Mix butter & sugar, apro 3 minutes until light and fluffy.  Beat in vanilla.
  3. Gradually add in flour to incorporate. 
  4. Roll into log, cover and refrigerate for 1 hour.
  5. Cut log into halfes to create 36 pieces, roll each piece into a ball aprox 1" diameter, and place on parchment aprox 1 inch apart.
  6. Bake cookies in preheated 350F oven for 12-14 minutes. 
  7. Cool each for 5 minutes, then set cookie on 10x sugar and sprinkle the tops with more 10x.

Mexican Dark Chocolate Chunk Cookies

I made these for Christmas when I lived in Madison, WI in 2009.

  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. salt (scant)
  • 1/4 tsp cayanne pepper
  • 12 oz dark chocolate chunks {I used a big bar of baking chocolate and a big knife to just cut it up into chunks}
  1. Beat butter and sugar until fluffy.  Beat in eggs, then vanilla.
  2. Sift dry ingredients together and beat to blend.  Gently mix in chocolate.
  3. Refrigerate dough 1 hour+
  4. Preheat oven 350F, place spoonfulls of dough 1-1/2 inches apart on parchement paper.  Bake for 10 minutes, 12 minutes for crispy cookies.  Let stand for 3 minutes on pan, then transfer to wire rack to cool.

French Toast Snickerdoodle Cookies

I made these for Christmas when I lived in Madison, Wisconsin in 2009.
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 c. unsalted butter, + 2 tbsp melted
  • 1/3 c. sugar
  • 1/4 c. syrup + 2 tbsp
  • 1 lg. egg
  • 1 tsp vanilla
  • 1/4 c. sugar
  • 1/4 c. breadcrumbs {i used home-made from toast & food processor}
  • 1/2 tsp. cinnamon
  1. Sift flour, baking soda & salt.
  2. Mix 1/4 cup butter, 1/3 cup sugar, 1/4 cup syrup until creamy, about 1 mintue.  Add egg & vanilla.  Reduce speed and add in dry ingredients.
  3. Roll dough into 1" balls and flatten to 1/4 thick onto your baking parchment.
  4. In small bowl or measuring cup, stir together melted 2 tbsp. each butter & syrup, and brush onto the surface of each cookie. 
  5. Mix together topping ingredients (sugar, breadcrumbs & cinnomon) and sprinkel a generous amount onto each cookie.
  6. Bake in pre-heated 350F oven for 9-10 minutes.  Makes aprox. 18 cookies.

Ono Kitchen Notes:
  • I made these only once so far and I LOVED them!  they definitely taste like french toast, and my boyfriend - who is not a cookie fan - kept going back for more!  I can't remember if I made a double recipe, or if I made the cookies smaller, but I seem to think I had way more than 18 cookies when finished...   Jeff actually liked these!!

Mary's Moravian Spice Crisps

Recipe from Mary at the Fulton Theatre.
Makes almost 9 dozen, 2-1/2" cookies.

Ingredients
  • 1-1/3 cup all-purpose flour
  • 1-1/4 tsp. baking soda
  • 3/4 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 cup solid white vegetable shortening
  • 1/3 cup (firmly packed) light brown sugar
  • 1/2 cup unsulfured molasses (such as Grandma's brand, measured in a greased liquid measuring cup)
Equipment:
  • nonstick or greased cookie sheets; pastry cloth and floured rolling pin sleeve; rolling pin; round 2-5/8" diameter scalloped cookie cutter.
Food Processor Method:
  1. In a small bowl, sift together flour, baking soda, cinnamon, ginger and cloves, then whisk together to mix evently.
  2. In a food processor with the metal blade, process the shortening and sugar until creamy, scraping the sides of the bowl.
  3. With the motor running, add the molasses and process until incorporated.  Scrape the bowl.
  4. Add the flour mixture, processing until incorporated and starts to clump together... then contine

Electric Mixer Method:
  1. In a small bowl, sift together flour, baking coda, cinnamon, ginger and cloves, then whisk together to mix evenly.
  2. Ina large mixing bowl, bead the shortening and sugar until creamy, scraping the sides of the bowl.
  3. With the mixer at medium speed, beat in the molasses until incorporated.  Scrape sides of the bowl.
  4. With the mixer at low speed, gradually add the flour, beating until it is incorporated.  If the motor starts to strain, stir in the remainder of the flour with a wooden spoon.
For Both Methods:
  1. Scrape the dough onto a counter and knead the dough lightly, adding more flour if the dough is very sticky.  It should be slightly sticky, but firm and malleable.
  2. Wrap the dough with plastic wrap and place it in an airtight container or heavy storage bag.  Allow it to rest overnight, or up to 3 days at room temperature so that it will be less sticky and easier to roll.
  3. Working with half the dough at a time, roll each half as thinly as possible into a rectangle, about 10x15 inches.  The dough will be so thin you can see your fingers behind it.
  4. Cut out the cookies, pressing firmly so that each one is completely separate from the dough.
  5. Transfer the cookies to the cookie sheets, placing them about 1/4 inches to 1/2 inches apart.
  6. Bake in a preheated oven at 325F with 2 oven racks in the upper  and lower thirds of the oven..  Bake about 8-10 minutes or until golden brown.  Do not make them too dark or they will be bitter.  for even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
  7. Allow the cookies to cool on the sheets for about 30 seconds.  When they are firm enough to lift, use a small, angled metal spatula or pancake flipper to transfer the cookies to wire racks to cool completely.
  8. Gather up remaining dough scrapps and add water as necessary if they have become dry.  A plant mister or other spray bottle works well for this.  Re-roll the scraps until all dough has been used, or freeze dough wrapped airtight for up to 3 months.
  9. Store cookies in airtight container for up to 3 months at room temperature.
Notes: 
  • To make mroe of a "spicy bite" increase measurements:  1-1/2 tsp each of cinnamon, ginger and cloves.
  • Allow the cookie sheets to cool completely befoe using for the next batch.
  • Distribute the cookies evenly around the cookie sheets.  Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.
  • These were sooooooo good!  Had them in Dec. 2008 for xmas potluck.

Martha's Pineapple Orange Souffle

Recipe from Martha MacAdam.

Cream together:
  • 1/4 cup butter
  • 1/2 cup brown sugar
Add in, beating until fluffy and creamy:
  • 3 eggs
Then gently fold in:
  • 8 oz. crushed and/or tidbit pineapple
  • 8 oz. mandarin oranges
Carefully fold in:
  • 8 slices of bread, cut into cubes. 
Add more bread as needed to absorb liquid, but not too dry.

Bake at 350F for aprox. 50 minutes.

Brit's Ham & Scallion Brioche Bread Bake

recipe from Brittany Leffler,
originally from Rachael Ray Everyday Magazine.
I had this on 12/25/2008.

SERVES 8
PREP 20 min + chilling
BAKE 45 min

  • 8 large eggs + 1 more if needed
  • 3-1/4 c. milk
  • 1-1/2 tsp salt
  • 1 tsp black pepper
  • 1-1/2 tbsp extra-virgin olive oil
  • 2 bunches scallions, white and light green parts only, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 pinch crushed red pepper
  • 1 1-lb loaf brioche, cut into large cubes
  • 1/4 lb. ham, coarsely chopped
  • 2 c. shredded gruyere cheese
Directions:
  1. Grease a 9x13 baking dish. 
  2. In a large bowl, whisk together the eggs, milk, 1 tsp salt and the black pepper.
  3. In a medium skillet, heat the olive oil over medium-high heat.  Add the scallions, garlic, remaining 1/2 tsp salt and the crushed red pepper and cook, stirring, until fragrant, about 2 minutes.
  4. Transfer the bread cubes to the prepared baking dish.  Add the scallion mixture, ham, and half of the cheese; toss.  Pour the egg mixture on top.  Sprinkle w/ the remaining cheese.  Cover w/ plastic wrap and refrigerate until liquid is absorbed, about 1 hour.
  5. Preheat the oven to 350F. Discard the plastic wrap and bake until golden and bubbling, about 45 minutes.  Let cool for 10 minutes before serving.

Laura's Chocolate Oatmeal Cookies

Recipe from my friend Laura, CC's wife, in Kailua-Kona.

Wisk together until smooth
  • 1/2 c. melted butter (slightly cooled)
  • 1/2 c. whtie cane sugar
  • 1/2 c. brown cane sugar
Beat slightly and add to above, beating until light in color.
  • 1 egg + 1 tbsp milk + 1 tsp vanilla
Fold in flour mixture below, mixing only until blended
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
Fold in
  • 1 cup old fashion oatmeal
  • 1 heaping cup of semi-sweet chocolate chips
  1. Preheat oven to 350F.
  2. Cover cookie sheets w/ foil.  Drop apx. 1 tbsp dough per cookie (to make 2 dozen cookies). 
  3. Dip a flat-bottom glass in sugar and press each drop of dough to coat w/ sugar and flatten to about 1/4 inch.
  4. Bake one sheet of cookies at a time for about 15 minutes each.

Rosewater Madeleines

Beat 5 minutes until mayo consistency
  • 1 large egg
  • 1 tbsp sugar
  • a pinch of salt
Sprinkle in and fold
  • 1/3 c. all-purpose flour
Fold in
  • 1/4 c unsalted butter, melted & cooled
  • 1 tbsp rosewater
Let rest for 1 hr in fridge
Leave at room temperature for 30 minutes.
Brush molds with aprox. 1 tbsp melted butter
Bake 3-5 minutes.

Makes 2 batches, 1 tsp in each mold of an 8 inch large madeline pan.

Original recipe from a Nigella Lawson cookbook.

Gregg's Honey Bread

recipe from Gregg Lutkiewicz.

1-1/4 c. warm water
3 tbsp oil
1/4 c. honey (generous, no more than 1/3 cup)
3 tbsp sugar
2 tsp salt
4 c. flour
2 tsp. yeast

medium crust setting on bread machine
makes 2 lb loaf

Thursday, May 19, 2011

Grilled Chicken with Warm Goat Cheese and Lemon-Basil Sauce

  • 6 large chicken breasts
  • 3 TB extra-virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 8 oz goat cheese, softened to room temperature
  • 2 TB butter mixed with 1.5 TB flour
  • 1 TB finely chopped garlic
  • 1 TB finely chopped yellow onion
  • ½ cup dry white wine
  • ¼ cup freshly squeezed lemon juice
  • 5 TB cold unsalted butter, cut into small pieces
  • 4 TB chopped and drained tomatoes or small handful of sun-dried tomatoes
  • ¼ cup chopped fresh basil
  • ½ tsp salt
  • ½ tsp pepper
  1. Pre-heat and clean a gas or charcoal grill.
  2. Make the sauce – Place the butter/flour mixture, garlic, and onion in a large saucepan over medium heat and saute gently until garlic and onion are tender and transparent.  This will smell really good.
  3. Add white wine and lemon juice. I like to tip my saucepan towards the gas flame and set the wine on fire.  It makes quite a flame so be careful. Kick up the heat to medium-high and simmer to reduce liquid by half.
  4. Remove from heat. Add cold butter one piece at a time and stir. Add tomato, basil, salt and pepper.  Stir to blend.
  5. Prepare the chicken – Set grill to medium direct heat. Brush chicken breasts very lightly with olive oil and sprinkle with salt and pepper. Grill breasts 15 to 20 minutes, flipping once, until meat is firm and juice runs clear.
  6. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last 4-5 minutes of cooking.
  7. Remove from grill. Spoon sauce over each cooked breast.  Serve.

Recipe from:  http://www.vodkitchen.com/2011/04/21/grilled-chicken-with-warm-goat-cheese-and-lemon-basil-sauce/

Lemon Ricotta Pancakes with Blueberry Sauce

Recipe from:  http://twopeasandtheirpod.com/lemon-ricotta-pancakes-with-blueberry-sauce/
Adapted from Noble Pig 


To make the blueberry sauce:
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water

1. In a small bowl, combine the lemon juice and cornstarch and set aside.
2. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly.  Cover to keep warm and set aside.

To make the pancakes:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.
3. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray.  Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.

Serves 4-5

Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle

I'm not even going to begin copying this whole recipe onto the blog.  Let's just say, it's stunning.  I want one.

And you can find it here:  http://sweetapolita.com/2011/03/dark-chocolate-raspberry-buttercream-cake-with-ganache-drizzle/

Cristpy Soutwestern Wontons

  • 1 tbsp olive oil
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 clove garlic, minced
  • 1/4 cup frozen corn kernals
  • 1/4 cup canned black beans, drained
  • 5 oz (1 cup) chicken, shredded
  • 1/4 tsp pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp (1/2 pkg) dry ranch dressing
  • 24 wonton wrappers
  • canola or vegetable oil for frying

Directions:
  1. Heat olive oil in a large skillet over medium heat. 
  2. Add onions and salt and saute for 5 minutes. Add bell pepper and cook for 5 more minutes. 
  3. Add garlic and stir for 1 minute. 
  4. Add corn, beans, and chicken and stir to combine. 
  5. Move the chicken mixture to a bowl and season with pepper, then stir in cheese and dry ranch dressing. Begin heating about 1/2 inch of canola or vegetable oil in a large skillet over medium heat. 
  6. Meanwhile, scoop 1 teaspoon of chicken mixture into the center of each wonton wrapper. Rub some water on two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any extra air pockets. 
  7. When the oil is hot, place 6 wontons at a time into oil. Cook about 1 minute per side until golden and crispy.
Makes 24 wontons, or 3 dinner-sized servings. Nutritional Information for this recipe can be found at CalorieCount.com.

Wednesday, May 18, 2011

Coffee Crusted Ribeye

  • 2 (8 oz) ribeye steaks
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ground coffee (hazelnut)
  • 1/2 tbsp olive oil
  • 1/2 tbsp butter


Directions:
  1. Season steaks with salt & pepper, then cover with ground coffee. 
  2. Heat a heavy-bottomed skillet over medium heat, and add the butter and olive oil, and heat until the butter is just browned. 
  3. Cook steaks for 3 mins on each side. 
  4. Let rest on a plate covered with foil for 5-10 mins before serving. Enjoy!

Creamy Chicken Enchiladas



1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream
  1. Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. 
  2. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. 
  3. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
  4. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. 
  5. Take off foil and cook for another 15 mins, or until top is golden brown.

Read More http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html#ixzz1MmJpYNY0

Garlic Chicken Farfalle


16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice 
[ directions ]
  1. Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart).
  2. Set this aside. About a half-hour before serving, boil the pasta.
  3. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes.
  4. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Antipasto Squares

I stumbled across this recipe this evening and - I already know my boyfriend is going to LOOOOOVE this one! 



2 cans refrigerated crescent rolls
1/3 lb sliced ham
1/3 lb sliced provolone cheese
1/3 lb sliced Swiss cheese
1/3 lb sliced salami
1/3 lb pepperonis
3 eggs
3 tbsp grated Parmesan cheese
1/2 tsp black pepper


Preheat oven to 350. Spray 9×13 baking dish with Pam. Unroll one package of crescent rolls and spread in bottom of dish. Layer salami, provolone cheese, ham, Swiss cheese, and pepperoni on top of the dough. In a measuring cup (or bowl), beat the eggs lightly, then stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture evenly in dish. You should have a little less than 1/4 cup left. Unroll the second package of dough, and place on top of the meat and cheese. Brush with the remaining egg mixture. Cover with aluminum foil and bake for 30 minutes in the preheated oven. Remove foil, and bake another 15 minutes, or until dough is fluffy and golden brown. Cut into squares and serve warm.

Shrimp Mozambique Recipe

 (Serves 4 hungry people when served over rice)




Ingredients:
1 pound of 24-30 size shrimp, raw (fresh or frozen)
1 medium to large sweet onion, finely chopped
4 large cloves of garlic, minced
3 Tablespoons fresh parsley, finely chopped
2 packets of Goya Azafran
1 can of light beer
1/4 Cup olive oil
1/2 stick of unsalted butter
salt and ground pepper
1-2 teaspoons dried or wet red pepper, optional
Cooked rice

Directions:
1. Thaw shrimp if frozen. Now you can choose to peel the shrimp, just leave the tail on or peel completely (which I do).
2. Prepare the onion, garlic, parsley, azafran (and red pepper if you want some more ‘heat’) and place all in small bowl and set aside.
3. Melt the butter and oil over medium to medium-high heat in a large pan or wok. And the onion and cook for 4-5 minutes. Lower the heat to medium and add the ingredients from the small bowl and cook for 3 minutes.
4. Pour the beer into the pan, cover and cook for 4-5 minutes. Add the shrimp, cover and cook for 3 minutes, flip them over/stir and cook another 3 minutes. Pour the contents into a bowl so that you do not overcook the shrimp.
5. Serve over rice.

Recipe from:  http://www.savoringthethyme.com/2011/04/shrimp-mozambique-steeped-in-tradition-garlic-and-beer/

BBQ Chicken Burgers

Recipe from:  How Sweet It Is @ http://www.howsweeteats.com/2011/04/bbq-chicken-burgers/
 
makes 4 burgers

Ingredients:
1 pound ground chicken breast
1/4 cup finely grated sharp cheddar cheese
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup BBQ sauce – use homemade or your favorite!
4 whole wheat buns
1 onion, sliced
1 tablespoon olive oil
BBQ sauce for topping
gouda cheese for topping

Directions:
  1. In a large bowl, combine chicken, BBQ sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. Preheat the grill or a skillet and cook the burgers until fully cooked through. I used a skillet and cooked mine about 8 minutes per side – they were juicy and not dried out, but cooked thoroughly.
  2. While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.
  3. When burgers are ready, top with gouda (or more cheddar), onions, BBQ sauce and fresh romaine. I also toast the buns!

Zucchini Bread

 Recipe from: Smitten Kitchen @ http://smittenkitchen.com/2007/07/summer-of-the-bats/
Yield: 2 loaves or approximately 24 muffins

Ingredients:
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Directions:
  1. Preheat oven to 350°F.
  2. Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
  3. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
  4. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
  5. Stir this into the egg mixture. Divide the batter into prepared pans.
  6. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Fresh Basil Soft Pretzels

Recipe adapted from Gourmet Magazine
Recipe from:  http://worththewhisk.com/2009/08/27/fresh-basil-soft-pretzels/
  • 1 Tbsp. sugar
  • 1 (1/4 oz.) package active dry yeast (2 1/2 tsp.)
  • Warm water
  • 3 3/4 cup to 4 cups all purpose flour
  • 1 Tbsp. table salt
  • 1 large egg, beaten
  • 6 to 8 fresh basil leaves, minced
  • 2 tsp. pretzel salt (or Kosher salt)
  1. In a glass measuring cup, warm 1 1/2 cups water to lukewarm in the microwave (105 to 110 degrees F), then stir in sugar and yeast.  Let stand until foamy, about 5 minutes.  If the mixture doesn’t foam, it means your yeast died.  Discard and start over with new yeast – watch your water temperature!
  2. In a large bowl, whisk together 3 1/2 cups flour and 1 Tbsp. table salt.  Add yeast mixture and stir with a wooden spoon until it forms a dough.  It will be very sticky.  Dust a work surface with 1 Tbsp. flour, then turn out the dough and knead, gradually adding just enough flour to make a smooth dough (it will still be sticky), about 8 minutes.  Don’t over-flour, that creates a tough pretzel. 
  3.  Return dough to bowl, cover tightly with plastic wrap and let rise in a draft-free place at warm room temperature until doubled in size, about 45 minutes.  The plastic wrap will have a bit of sweat.
  4. Clean and dry your work surface.  Turn out the dough and, using a pizza cutter or dough scraper, cut into 8 equal pieces and set aside.  Using the palm of your hands, roll one piece of dough on the dry work station back and forth, elongating it as you go.  At this point, add a little fresh basil to roll into the dough, getting it to about 24 inches long, you may dust your hands lightly with flour to keep from sticking.  This dough retracts again, thus the really long pieces.
  5. Twist the dough to pretzel-shape, transfer to an oiled baking sheet and form 7 more.  Space them 1 1/2 inches apart.
  6. Let pretzels rest, uncovered, about 20 minutes.  Meanwhile, preheat oven to 425 degrees F.
  7. Bring a large, wide pot of water to boil.  Using your hands, carefully drop up to three pretzels, one at a time, into the boiling water (upside down on the first side).  Boil 3 minutes total, turn over once half-way through.  Remove from water with a spatula, drain on a rack and then place onto a baking sheet lined with parchment.  Continue with remaining pretzels until all are boiled, drained and on the baking sheet.
  8. Brush pretzels lightly with beaten egg, sprinkle with additional fresh basil and kosher salt.  Bake until golden brown and lightly crusted, about 35 minutes.  Cool 15 minutes and eat within a day.  They get too soft after that.  Enjoy!

Chinese Sesame Chicken & Broccoli

For the Chicken
2 lbs boneless skinless breasts or thighs, cut in bite size pieces
6 tablespoons soy sauce
2 tablespoons sesame seed oil
1 cup or more cornstarch (for breading)

For the Sauce
2 cups chicken stock
1/4 cup corn starch
1/4 cup water
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 cloves garlic, grated
1 teaspoon ginger, grated
1 tablespoon Sriracha
3 tablespoons sesame seed oil
Sesame seeds to garnish
Steamed broccoli
Cooked white rice

Method
1. Combine chopped chicken, soy sauce and sesame seed oil in a large bowl. Let marinate for 2 – 3 hours covered in the refrigerator.
2. Dissolve cornstarch in chicken broth first, then combine all other ingredients for the sauce in a small sauce pan.Bring to a boil and reduce to a simmer.
3. Cook rice and steam broccoli.
4. Preheat oil for frying chicken to 350 degrees. Add cornstarch to chopped chicken and toss to coat. Drop each piece of chicken, on e at a time into hot oil. Fry in batches until golden and drain on paper towels.

Recipe from:  http://eclecticrecipes.com/sesame-chicken

Tuesday, May 17, 2011

Chocolate Ginger Martini with Cayenne Spiked Chocolate Rim

For the chocolate rim
  • 2 oz (56g) semisweet chocolate – cut in small chunks (preferably good quality like Valrhona, Scharffenberger or Callebaut)
  • 1/8 tsp cayenne
For the martini
Step 1: Melt chocolate in a double boiler over gently simmering water, stirring constantly until smooth. Add cayenne and stir until well incorporated. Pour chocolate on a flat surface (the back of a plate or baking tray works well) and spread into an 8” circle, about a 1/8” thick. Let chocolate cool for 5 minutes, so that it is warm, but not hot. Press the rim of martini glass into the warm chocolate. Place glass in the freezer until set, about 10 minutes.

Cook’s note: When pressing the glass into the warm chocolate, tip and rotate the rim so as not to create a suction-cup effect. This recipe makes enough melted chocolate for two dozen chocolate-rimmed glasses. The glasses can be prepared and kept in the freezer of refrigerator up to 12 hours ahead.

Step 2: Shake vodka, liqueurs and bitters with large ice cubes until shaker is frosted, and strain into the chocolate-rimmed chilled cocktail glass. Garnish with twist of lemon and serve immediately.

Recipe from:   http://blogs.babble.com/family-kitchen/2011/05/15/chocolate-ginger-martini-with-cayenne-spiked-chocolate-rim/