Recipe

Turnip and Potato Patties

2009-03-10T21:15:00.001+07:00

Turnip and Potato Patties

Ingredients

1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
Method

1 In a large saucepan of boiling salted water,
cook the turnip and potato cubes for 15 to 17 minutes, until they are tender,
and drain them. In a bowl,
mash them with a fork and stir in the scallions, the egg,
flour, and salt and pepper to taste.

2 Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil.
Heat the pan on medium high heat until the surface of the oil begins to shimmer,
but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan,
flattening them into 1/2-inch thick patties with the back of a spatula.
Fry the patties until they are golden, turning them once, about 4 minutes on each side.
Transfer the patties to paper towels to drain off excess oil.

Makes six patties.

Superfast Salisbury Steak

2009-03-10T21:11:00.004+07:00

Superfast Salisbury Steak

We used a blend of two kinds of ground meats for the patties.
The turkey breast brings the total fat down while the ground round adds moistness and flavor.
Serve with roasted vegetables, such as potatoes and carrots.
Yield

6 servings (serving size: 1 patty and 2 tablespoons sauce)
Ingredients

* 3/4 pound ground turkey breast
* 3/4 pound ground round
* 1/3 cup dry breadcrumbs
* 2 large egg whites
* Cooking spray
* 3/4 cup water
* 3 tablespoons tomato paste
* 2 tablespoons Madeira wine or dry sherry
* 1 1/2 teaspoons Worcestershire sauce
* 1/4 teaspoon freshly ground black pepper
* 1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)

Preparation

Combine first 4 ingredients.
Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add patties; cook 6 minutes or until browned, turning after 3 minutes.
Remove patties from pan; keep warm. Stir in water and remaining ingredients.
Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes.
Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).

Nutritional Information

Calories:
210 (25% from fat)
Fat:
5.9g (sat 2g,mono 1.9g,poly 0.8g)
Protein:
27.4g
Carbohydrate:
10g
Fiber:
0.9g
Cholesterol:
64mg
Iron:
2.4mg
Sodium:
621mg
Calcium:
38mg

Italian-Style Meat Loaf

2009-03-10T21:07:00.001+07:00

Italian-Style Meat Loaf
Line the bottom part of the broiler pan with aluminum foil for easy cleanup.
Yield

6 servings (serving size: 2 slices)
Ingredients

* 1 1/2 pounds 92% lean ground beef
* 1 cup fat-free tomato-basil pasta sauce, divided
* 1/2 cup Italian-seasoned breadcrumbs
* 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
* 1/2 cup finely chopped onion
* 1/3 cup chopped fresh flat-leaf parsley
* 1 teaspoon garlic powder
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 large egg whites
* Cooking spray

Preparation

Preheat oven to 350°.

Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl.
Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray.
Brush remaining 1/2 cup pasta sauce over top of meat loaf.
Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°.
Let stand 10 minutes. Cut loaf into 12 slices.

Wine Note: Anything Italian-style seems like a candidate for Chianti,
but with a humble meat loaf like this, I like something more full-bodied.
A California syrah has enough concentration to mirror the density of the ground beef,
and it makes the meat loaf seem just a bit grander.
Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil
Nutritional Information

Calories:
263 (42% from fat)
Fat:
12.1g (sat 5.7g,mono 4.7g,poly 0.6g)
Protein:
27.8g
Carbohydrate:
11.9g
Fiber:
1.4g
Cholesterol:
67mg
Iron:
3.3mg
Sodium:
859mg
Calcium:
175mg

Peanut Butter-Banana Spirals

2009-03-10T21:04:00.001+07:00

Peanut Butter-Banana Spirals

Peanut butter stars with banana, yogurt, and, for crunch, wheat germ.
Yield

6 servings (serving size: 4 pieces)
Ingredients

* 1/2 cup reduced-fat peanut butter
* 1/3 cup vanilla low-fat yogurt
* 1 tablespoon orange juice
* 2 ripe bananas, sliced
* 4 (8-inch) fat-free flour tortillas
* 2 tablespoons honey-crunch wheat germ
* 1/4 teaspoon ground cinnamon

Preparation

Combine peanut butter and yogurt, stirring until smooth.
Drizzle juice over bananas; toss gently to coat.

Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border.
Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture.
Combine wheat germ and cinnamon; sprinkle evenly over banana slices.
Roll up. Slice each roll into 6 pieces.
Nutritional Information

Calories:
245 (28% from fat)
Fat:
7.7g (sat 1.5g,mono 3.8g,poly 2.4g)
Protein:
9.1g
Carbohydrate:
31.3g
Fiber:
3.9g
Cholesterol:
1mg
Iron:
0.8mg
Sodium:
275mg
Calcium:
37mg

Peach-Oat Muffins

2009-03-10T20:57:00.001+07:00

Peach-Oat Muffins

Prep: 15 min., Bake: 20 min.
These muffins are loaded with many of the components of a well-rounded breakfast:
fiber and whole grains from oats and bran cereal, good fats from pecans and canola oil,
dairy from nonfat buttermilk, and fruit from dried peaches.

Yield

Makes 24 muffins (serving size: 1 muffin)
Ingredients

* 1/4 cup chopped pecans
* 1 3/4 cups uncooked regular oats
* 1 cup sugar
* 1/2 cup canola oil
* 2 large eggs
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup peach nectar
* 1 cup nonfat buttermilk
* 5 cups wheat bran cereal
* 1/3 cup chopped dried peaches

Preparation

1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often,
2 to 4 minutes or until toasted.

2. Process oats in a food processor or blender, about 45 seconds or until finely ground.

3. Beat sugar and oil at medium speed with an electric mixer 1 minute.
Add eggs, 1 at a time, beating until blended after each addition. (Mixture will be light yellow.)

4. Combine ground oats, flour, baking soda, and salt in a small bowl.
Stir together peach nectar and buttermilk in a small bowl.
Add oat mixture to sugar mixture alternately with peach mixture, beginning and ending with oat mixture.
Stir until blended after each addition.
Gently stir in bran flakes, dried peaches, and toasted pecans.
Spoon batter evenly into lightly greased muffin cups, filling three-fourths full.

5. Bake at 375° for 20 minutes or until golden brown.

Note: Muffins may be frozen for up to 1 month. Heat in toaster oven or microwave at HIGH 30 seconds.
For testing purposes only, we used Post Premium Bran Flakes cereal.

Nutritional Information

Calories:
176 (0.0% from fat)
Fat:
6.6g (sat 0.6g,mono 3.6g,poly 1.8g)
Protein:
3.5g
Carbohydrate:
27.5g
Fiber:
2.5g
Cholesterol:
18mg
Iron:
3mg
Sodium:
180mg
Calcium:
21mg

Triple Chocolate-Cookie Trifle Pie

2009-03-10T20:54:00.003+07:00

Triple Chocolate-Cookie Trifle Pie

Prep: 25 min., Cool: 20 min., Chill: 8 hr.

Yield

Makes 10 to 12 servings
Ingredients

* 3 1/4 cups heavy cream, divided
* 1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
* 1 (4-oz.) white chocolate baking bar, chopped
* 1 teaspoon vanilla extract
* 1 (12.5-oz.) package assorted cookies
* 2 tablespoons mocha liqueur (optional)
* 2 (6-oz.) containers fresh raspberries
* Raspberry Glaze

Preparation

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil).
Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth.
Repeat procedure with 1/4 cup cream and white chocolate.
(If chocolate does not melt completely after stirring,
microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.)
Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form.
Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture.
Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form.
Gently fold one-fourth of whipped cream into cool white chocolate mixture.
Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs.
Sprinkle on bottom of a lightly greased 9-inch springform pan.
Spread half of bittersweet chocolate mixture over crushed cookies in pan.
Arrange cookies around sides of pan (about 19 cookies).
Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan.
Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies.
Cover and chill 8 to 24 hours.

7. Remove sides from pan.
Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Baking Bars,
Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection,
and Godiva Mocha Liqueur.

Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp.
water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.

Beef Daube Provençal

2009-03-10T20:47:00.001+07:00

Beef Daube Provençal

Best Beef Recipe.
This classic French braised beef, red wine, and vegetable stew is simple and delicious.
It stands above all of our other beef recipes because it offers the homey comfort
and convenience of pot roast yet is versatile and sophisticated enough for entertaining.
Garnish with chopped fresh thyme. --Recipe by Lia Huber

Yield

6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Ingredients

* 2 teaspoons olive oil
* 12 garlic cloves, crushed
* 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
* 1 1/2 teaspoons salt, divided
* 1/2 teaspoon freshly ground black pepper, divided
* 1 cup red wine
* 2 cups chopped carrot
* 1 1/2 cups chopped onion
* 1/2 cup less-sodium beef broth
* 1 tablespoon tomato paste
* 1 teaspoon chopped fresh rosemary
* 1 teaspoon chopped fresh thyme
* Dash of ground cloves
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 bay leaf
* 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
* Chopped fresh thyme (optional)

Preparation

Preheat oven to 300°.

Heat olive oil in a small Dutch oven over low heat.

Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally.

Remove garlic with a slotted spoon; set aside.

Increase heat to medium-high.

Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook 5 minutes, browning on all sides.

Remove beef from pan.

Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.

Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot,
and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf.

Serve over noodles. Garnish with chopped fresh thyme, if desired.

Note: To make in a slow cooker, prepare through Step 2.

Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

Wine note: This satisfying beef stew deserves a rich, earthy, and soulful wine--one with a soft,
thick texture. I love the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley,
California ($45), which elevates this stew into a princely dinner. --Karen MacNeil

Nutritional Information

Calories:
367 (31% from fat)
Fat:
12.8g (sat 4.3g,mono 5.8g,poly 0.9g)
Protein:
29.1g
Carbohydrate:
33.4g
Fiber:
3.9g
Cholesterol:
105mg
Iron:
4.3mg
Sodium:
776mg
Calcium:
76mg

Broiled Lamb with Cilantro-Papaya Salsa

2009-03-10T20:45:00.003+07:00

Broiled Lamb with Cilantro-Papaya Salsa

Plain couscous pairs well with these succulent Indian-spiced lamb chops. Top the chops with a zesty fruit salsa for extra flavor.
Yield

6 servings (serving size: 2 lamb chops and 1/4 cup salsa)
Ingredients

* 2 teaspoons garam masala
* 1/2 teaspoon salt, divided
* 1/4 teaspoon black pepper
* 12 (3-ounce) lamb loin chops, trimmed
* 1 cup diced peeled papaya (about 1 medium)
* 1/2 cup prechopped red onion
* 1/4 cup chopped fresh cilantro
* 1 tablespoon fresh lemon juice
* 1 teaspoon chopped jalapeño pepper

Preparation

Preheat broiler.

Combine garam masala, 1/4 teaspoon salt, and black pepper.
Rub both sides of lamb chops with garam masala mixture.
Arrange lamb in a single layer on a broiler pan;
broil 4 minutes on each side or until desired degree of doneness.
Remove from heat; sprinkle lamb with remaining 1/4 teaspoon salt.

While lamb cooks, combine papaya and remaining ingredients; stir well.
Serve with lamb.

Nutritional Information

Calories:
160 (32% from fat)
Fat:
5.6g (sat 2g,mono 2.2g,poly 0.5g)
Protein:
19.7g
Carbohydrate:
7.2g
Fiber:
1.5g
Cholesterol:
61mg
Iron:
1.9mg
Sodium:
261mg
Calcium:
34mg

Halibut with Coconut–Red Curry Sauce

2009-03-10T20:42:00.001+07:00

Halibut with Coconut–Red Curry Sauce

A bed of seasoned rice with bok choy soaks up the sauce.
Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 12 minutes.
Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed.
Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar,
and 1/2 teaspoon dark sesame oil; stir into rice mixture.
Yield

4 servings (serving size: 1 fillet and about 1/3 cup sauce)
Ingredients

* 2 teaspoons canola oil, divided
* 4 (6-ounce) halibut fillets
* 1 cup chopped onion
* 1/2 cup chopped green onions
* 1 tablespoon grated peeled fresh ginger
* 1 cup light coconut milk
* 1 tablespoon sugar
* 1 tablespoon fish sauce
* 3/4 teaspoon red curry paste
* 1/2 teaspoon ground coriander
* 1 tablespoon chopped fresh basil
* 2 teaspoons fresh lime juice

Preparation

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add fish to pan;
cook 5 minutes on each side or until fish flakes easily
when tested with a fork or until desired degree of doneness.
Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan.
Add onion, green onions, and ginger; sauté 2 minutes.
Stir in coconut milk and the next 4 ingredients (through coriander).
Bring to a boil; cook 1 minute.
Remove from heat.
Stir in basil and juice.

Nutritional Information

Calories:
278
Fat:
9.3g (sat 3.6g,mono 2.7g,poly 2g)
Protein:
37.1g
Carbohydrate:
10.9g
Fiber:
1.1g
Cholesterol:
54mg
Iron:
2mg
Sodium:
475mg

Champion Chicken Parmesan

2009-03-10T20:37:00.002+07:00

Yield
4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)

Ingredients
* Tomato sauce:
* 1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
* 1 cup boiling water
* 1 teaspoon olive oil
* 2 cups chopped red bell pepper
* 1 cup chopped onion
* 2 (14.5-ounce) cans diced tomatoes, undrained
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon black pepper
* 2 garlic cloves, minced
* Chicken:
* 1/4 cup all-purpose flour
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon black pepper
* 4 (4-ounce) skinned, boned chicken breast halves
* 1 large egg white, lightly beaten
* 1 tablespoon olive oil
* Cooking spray
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Preparation To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft.
Drain and finely chop tomatoes.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat.
Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes.
Stir in canned tomatoes; bring to a boil.

Cover, reduce heat, and simmer for 10 minutes.
Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Dip each breast half in egg white; dredge in flour mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 5 minutes on each side or until golden.
Arrange in a 13 x 9-inch baking dish coated with cooking spray.
Pour the tomato sauce over the chicken.
Sprinkle with mozzarella. Bake at 350° for 15 minutes.

Serve over linguine.

Nutritional Information
Calories: 559 (26% from fat)
Fat: 15.9g (sat 5.6g,mono 6.3g,poly 2g)
Protein: 46.3g
Carbohydrate: 58.1g
Fiber: 6.4g
Cholesterol: 93mg
Iron: 6.1mg
Sodium: 792mg
Calcium: 359mg

Becca's Jambalaya

2009-02-25T18:46:00.002+07:00

Becca's Jambalaya Recipe
Ingredients
The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.
* Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
* Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box * Water - 2 1/4 cups
* Uncle Ben's converted original long grain rice - 1 cup
* Chicken broth (homemade is best) 2 1/4 cups
* Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
* Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total * Celery, chopped - 1 cup
* Garlic, minced - 1 heaping Tablespoon
* Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
* Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
* Diced tomatoes - 1/3 of a 14-oz can
* Tomato sauce - 1/3 of an 8-oz can
* Sugar - 1 pinch
* Dried thyme - 1 teaspoon
* Tabasco sauce - several sprinkles
* Oregano - 1 teaspoon
* Cayenne pepper - 1/2 teaspoon
* Tony Chachere's Creole Seasoning - to taste
* Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
* Lemon juice - juice of half a lemon for each lb of shrimp Method

1 Prepare the vegetables and shrimp. It pays to get as much of the prep work done ahead of time, especially if you are making a large batch. Note that Becca gets her shrimp fresh, not frozen, in the shell, and butterfly cut to make it easy to de-shell. After chopping up all the vegetables, de-shelling the shrimp takes a bunch of time because you want to make sure to get all of the shell pieces out. As you de-shell the shrimp, place the shrimp in a bowl of cold water. When you are done de-shelling, strain the water from the shrimp and put the shrimp in the refrigerator to stay cold. You will not add the shrimp to the jambalaya until the last 2 minutes of making this dish.

2 In a large skillet, fry the sausage slices on medium heat, in batches, until cooked through, about 15 minutes for each batch. As you finish each batch, pour out the sausage and whatever fat has been released into a large stockpot. The size of the stockpot depends on how much jambalaya you are making. For a this batch, I would use an 8-Qt stockpot.

3 Add Tony Chachere's Creole Jambalaya Dinner mix, and 2 1/4 cups of water for every box used. Add Uncle Ben's long grain rice and 2 1/4 cups of chicken broth for every cup of rice used. Add onions, bell peppers, and celery. Slowly bring mixture to a simmer, on MEDIUM heat. This is slow cooking. You want it on medium to prevent the jambalaya from burning. While the jambalaya is cooking, stir it every once in a while to make sure that nothing is sticking to the bottom.

4 Add bay leaves, garlic, whole tomatoes (reserve juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano, cayenne pepper. Slow cook on medium heat adding tomato juice and stock as needed, as the rice absorbs the liquid in the pot. You do not want it to get dried out, nor do you want it to be too liquidy. At this point, stir often to make sure nothing sticks to the bottom. Have the temperature be just a notch below a simmer. If it begins to boil, lower the heat, or add water. Cook slowly for an hour as the rice absorbs the liquid.

5 While the jambalaya is cooking, taste frequently and adjust seasonings. Becca likes her jambalaya pretty hot; she says, "If you're not sweat'n, it's not hot enough!" She adds Tony Chacher's Creole seasoning to bring up the heat. Add to taste. 6 When the rice has absorbed as much moisture as it will, slowly fold in the shrimp. Add lemon juice (1/2 a lemon for each lb of shrimp). Cover and cook for 2 more minutes. Remove from heat and you're done.

Short-Rib Beef Stew with Ale Recipe

2009-02-25T18:44:00.001+07:00

Short-Rib Beef Stew with Ale Recipe Ingredients 1/2 cup flour 2 Tbsp hot paprika 2 teaspoons smoked paprika Salt Freshly ground black pepper 4 pounds bone-in beef short ribs, trimmed of excess fat 4 strips thick-cut bacon 1 medium onion, chopped 4 cloves garlic, finely chopped 1 bottle (12 oz.) brown ale 1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved 2 pounds Yukon Gold or russet potatoes 2 large carrots 1 pound turnips (optional) Method 1 Preheat oven to 300°. Combine flour, hot paprika, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper in a large bowl. Dredge the short ribs in the flour mixture. 2 In a large Dutch oven over medium-high heat, cook bacon until fat renders. Transfer bacon with a slotted spoon to paper towels and reserve. Pour off all but 1 Tbsp of the bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.) Add short ribs and brown on all sides, 3 to 5 minutes per side. ale-braised-short-ribs-1.jpg ale-braised-short-ribs-2.jpg 3 Chop reserved bacon and set aside. Transfer short ribs to a plate and reserve. Add the onion and 1/2 teaspoon of salt to the pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, put in the preheated oven, and cook two hours. 4 Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces. Add to short ribs, cover, and cook until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste. 5 Spoon off excess fat (it helps if you have a fat separator). Remove the bones if you want, before serving. Serves 8.

Cioppino

2009-02-25T18:43:00.001+07:00

Cioppino

Ingredients

Seafood
3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
1 large (2 lb or more) cooked Dungeness crab (hard shell) or a cooked lobster
1 pound (or more) of large shrimp
2 pounds little neck clams, mussels, or oysters or all three

Sauce
1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped green bell pepper (1 large green bell pepper)
3 coves garlic, minced
1 teaspoon salt
1 28 ounce can tomatoes
Broth from the mollusks
2 cups red wine
2 cups tomato juice
2 cups fish or shellfish stock
An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
Salt and pepper to taste
1/2 cup minced parsley for garnish
Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce
Method

1 Steam mollusks (clams, mussels, oysters) in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.

2 If using crab, removed the crab legs from the body and use a nut cracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell). Break the body in half, and then cut each half again into either halves or thirds. Keep the top shell of the crab for making stock.

If you are using lobster, cut the tail in pieces and reserve the body and legs for making stock.

Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell or lobster body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice.

3 Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands). Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.

Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.

4 In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.

5 Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.

6 Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.

Serves 8.
s 8.8.

Chicken Stew with Onions, Tomatoes, and Dijon

2009-02-25T18:42:00.002+07:00

Chicken Stew with Onions, Tomatoes, and Dijon Ingredients 1 whole head garlic Olive oil Salt and freshly ground pepper One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs) 6 medium red onions (about 2 pounds) One 28 to 32 ounce can good quality whole peeled tomatoes, drained 1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme 2 bay leaves A pinch of chile powder 1/3 cup dry white wine 3 Tbsp old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard) Method 1 Preheat oven to 400°F. 2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place garlic head on a piece of aluminum foil. Drizzle olive oil over the garlic, and sprinkle with salt and pepper. Wrap the garlic head with the foil and place in the oven. Bake for 45 minutes or until the flesh of the cloves are light brown feel very soft when pressed with the tip of a knife. Set aside to cool. (See how to roast garlic.) 3 While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Rinse the chicken pieces in cold water then pat dry with paper towels. Season liberally with salt and pepper. Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don't crowd the pan. 4 While the chicken is browning, peel and quarter the onions. Remove chicken from pan when nicely golden with tongs or a slotted spoon and set aside on a plate. Discard any fat and oil beyond about 1 Tbsp left in the pan. Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes. 5 Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder. Put the chicken pieces on top of the tomatoes. Pour in the wine and bring to a simmer. Cover and cook on medium-low heat for 40 minutes, stirring from time to time so that the vegetables don't stick. 6 After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork. Sprinkle with salt and pepper to taste. Set aside to serve with the chicken stew. 7 When the chicken has cooked, add the mustard to the pot and stir to blend. Increase the heat to medium-high and cook uncovered for 10 more minutes, or until the sauce is thick enough to cling to the meat. Remove bay leaves. Salt and pepper to taste. Serve stew over rice or pasta, with the garlic paste on the side. Serves 4 to 6.

Mexican Chocolate Ice Cream Recipe

2009-02-25T18:40:00.001+07:00

Mexican Chocolate Ice Cream Recipe If you have access to Ibarra Mexican chocolate you can use this instead of the semi-sweet or bittersweet chocolate and cinnamon called for in the recipe. Use about 1 disk and 2 triangles of the chocolate. After heating with the cream, blend in a blender. Do not add any additional cinnamon as there is enough in the Ibarra. Ingredients * 2 cups heavy whipping cream * 1 cup milk * 1/4 cup cocoa powder * 4 ounces bittersweet or semi-sweet chocolate * 1/2 cup sugar * 2 teaspoons cinnamon * Pinch salt * Pinch cayenne * Pinch espresso powder (or instant coffee) * 6 egg yolks, lightly beaten * 1 teaspoon vanilla extract * 2 Tbsp brandy (optional) Method 1 Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot from heat. Stir in chocolate until completely incorporate. 2 Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down. Place a mesh sieve over the bowl with the chocolate mixture. 3 Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan. 4 Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is. 5 As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture. 6 Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight. Right before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If you are planning on eating the ice cream the same day you make it, you can skip this step. 7 Churn the mixture in your ice cream maker according to the manufacturer's instructions. Store ice cream in an airtight container in your freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker, but will continue harden in your freezer. If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it. Makes 1 quart.

Chicken Puttanesca with Angel Hair Pasta

2009-02-25T18:38:00.001+07:00

We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional version.
Yield

4 servings
Ingredients

* 8 ounces uncooked angel hair pasta
* 2 teaspoons olive oil
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
* 1/4 cup pitted and coarsely chopped kalamata olives
* 1 tablespoon capers
* 1/4 teaspoon crushed red pepper
* 1/4 cup (1 ounce) preshredded Parmesan cheese
* Chopped fresh basil or basil sprigs (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.
Nutritional Information

Calories:
530 (21% from fat)
Fat:
12.4g (sat 2.8g,mono 6.6g,poly 2g)
Protein:
51.8g
Carbohydrate:
55g
Fiber:
2.1g
Cholesterol:
104mg
Iron:
4.2mg
Sodium:
971mg
Calcium:
165mg

Champion Chicken Parmesan

2009-02-25T18:36:00.002+07:00

Yield

4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)
Ingredients

* Tomato sauce:
* 1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
* 1 cup boiling water
* 1 teaspoon olive oil
* 2 cups chopped red bell pepper
* 1 cup chopped onion
* 2 (14.5-ounce) cans diced tomatoes, undrained
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon black pepper
* 2 garlic cloves, minced
*

Chicken:
* 1/4 cup all-purpose flour
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon black pepper
* 4 (4-ounce) skinned, boned chicken breast halves
* 1 large egg white, lightly beaten
* 1 tablespoon olive oil
* Cooking spray
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Preparation

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
Nutritional Information

Calories:
559 (26% from fat)
Fat:
15.9g (sat 5.6g,mono 6.3g,poly 2g)
Protein:
46.3g
Carbohydrate:
58.1g
Fiber:
6.4g
Cholesterol:
93mg
Iron:
6.1mg
Sodium:
792mg
Calcium:
359mg

Indian-Spiced Chicken Burgers

2009-02-25T18:35:00.002+07:00

Garam masala is a blend of ground spices including cinnamon, cumin, dried chiles, and coriander. Wear plastic gloves to keep the chicken mixture from sticking to your hands. Serve with cucumber spears. Yield 4 servings (serving size: 1 burger) Ingredients * Patties: * 1/4 cup presliced green onions * 1 tablespoon lemon juice * 2 teaspoons garam masala * 1 teaspoon bottled ground fresh ginger (such as Spice World) * 1/4 teaspoon salt * 1/4 teaspoon ground red pepper * 1 pound ground chicken * Cooking spray * Remaining ingredients: * 1/4 cup 2% low-fat Greek yogurt * 1 1/2 teaspoons chopped fresh mint * 1/8 teaspoon salt * 1/4 cup hot mango chutney * 4 (1 1/2-ounce) hamburger buns * 1 cup fresh spinach leaves Preparation 1. To prepare patties, combine first 7 ingredients in a large bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 7 minutes on each side or until done. 2. Combine yogurt, mint, and 1/8 teaspoon salt. Spread 1 tablespoon chutney on bottom halves of 4 buns; top each with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup spinach, and a bun top. Nutritional Information Calories: 364 (36% from fat) Fat: 14.5g (sat 4.8g,mono 4g,poly 3.8g) Protein: 25g Carbohydrate: 34.4g Fiber: 1.6g Cholesterol: 137mg Iron: 3.3mg Sodium: 766mg Calcium: 130mg

Buffalo-Style Catfish Strips with Ranch Dressing

2009-02-25T18:33:00.002+07:00

The inspiration for this appetizer is Buffalo chicken wings. We breaded and baked catfish strips, then drizzled them with a spicy sauce. If you don't like spicy foods, omit the hot pepper sauce.
Yield

8 servings (serving size: about 2 ounces fish, 1/2 celery stalk, 1/2 carrot, and 1 tablespoon dressing)
Ingredients

* 2 tablespoons all-purpose flour
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* 1/2 teaspoon onion powder
* 1/2 teaspoon salt
* 1/8 teaspoon ground red pepper
* 2 large egg whites, lightly beaten
* 1 1/2 cups coarsely crushed cornflakes
* 1 pound catfish fillets, cut into 1/2-inch-thick strips
* Cooking spray
* 1/3 cup hot sauce (such as Crystal)
* 1 teaspoon hot pepper sauce (such as Tabasco)
* 1/2 teaspoon Worcestershire sauce
* 1 tablespoon butter
* 1/2 cup fat-free ranch dressing
* 4 celery stalks, cut into 1/4 x 3-inch sticks
* 4 carrots, cut into 1/4 x 3-inch sticks

Preparation

Preheat oven to 400°.

Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 fish strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes.

Lightly coat fish strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over fish. Serve with ranch dressing, celery, and carrots.
Nutritional Information

Calories:
183 (30% from fat)
Fat:
6.2g (sat 2g,mono 2.5g,poly 1.1g)
Protein:
12.5g
Carbohydrate:
19.2g
Fiber:
2g
Cholesterol:
31mg
Iron:
3mg
Sodium:
618mg
Calcium:
34mg

Zucchini Fritters

2009-02-25T18:31:00.001+07:00

Ingredients

1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt
Method

1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)

2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or plain yoghurt on the side.

Traditional King Cake

2009-02-25T18:29:00.001+07:00

Prep: 30 min.; Cook: 10 min.; Stand: 5 min.; Rise: 1 hr., 30 min.; Bake: 16 min. This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.
Yield

Makes 2 cakes (about 18 servings each)
Ingredients

* 1 (16-ounce) container sour cream
* 1/3 cup sugar
* 1/4 cup butter
* 1 teaspoon salt
* 2 (1/4-ounce) envelopes active dry yeast
* 1/2 cup warm water (100° to 110°)
* 1 tablespoon sugar
* 2 large eggs, lightly beaten
* 6 to 6 1/2 cups bread flour*
* 1/3 cup butter, softened
* 1/2 cup sugar
* 1 1/2 teaspoons ground cinnamon
* Creamy Glaze
* Purple-, green-, and gold-tinted sparkling sugar sprinkles

Preparation

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

*6 to 6 1/2 cups all-purpose flour may be substituted.

Chinese Chicken Drumsticks

2009-02-20T22:40:00.001+07:00

Ingredients:

Chinese Chicken Drumsticks Tutorial on Technique recipe This is more a cutting tutorial than it is a cooking one (as well as my first), since this is basically just fried chicken. However, these are made using the chicken wing, not the leg, and end up looking like chicken blowpops, with a clean bone sticking out of a clump of tender chicken meat. It takes some getting used to in order to feel out the process, but I made a batch of these recently and recorded it as best I could. You also get your hands pretty slimy, but it's an impresive dish that makes for some fancy hors d'oeuvres or grill food.

All you'll need is a batch of chicken wings and a sharp chef's knife. For the fried ones that I made here, you'll also need:

- Bread Crumbs
- Grated Parmesan
- enough Olive Oil for deep frying
- Milk or a few eggs.

When breading and frying, you'll want to coat the chicken in something before applying the bread crumbs, to help them stick. Some use egg whites. Some use beaten eggs. I use milk to keep it a little lighter. Up to you.

In a chicken wing, there are three sections. The big meaty side with the single humerus bone, the smaller portion with the radius and ulna bones, and the useless little wingtip.

For the first cut, you want to go into the elbow joint, though you actually want to cut into the tip of the humerus bone. You can feel the bump where the tip of the bone is. You also don't want to cut all the way through it.

Step 1:

Chinese Chicken Drumsticks Tutorial on Technique recipe little deeper than the above is fine, just don't go all the way through. After that, hold the humerus side straight up and down, take the rest of the wing and pry it open further. There's a little cap on the tip of the bone that you don't want to sever.

Step 2:

Chinese Chicken Drumsticks Tutorial on Technique recipe The reason you don't want to sever that cap is because the meat is attached to it, rather than the bone itself. Now you want to pull that part down the humerus bone, peeling it off the bone tip. The meat will stay attached to the cap (ligament?) and peel down too. Just get it off the tip for now, so it's a little loose. If any sticks to the bone, just get in there with your fingernail. It should look like this:

Step 3:

Chinese Chicken Drumsticks Tutorial on Technique recipe Now cut the rest of the wing off, through what remains of the elbow joint, and set it aside.

Step 4:

Chinese Chicken Drumsticks Tutorial on Technique recipe This part is a little hard to explain (and to photograph, since you need two hands for this). You basically pull the meat down, and inside out, keeping it still attached to the bottem of the bone. You can make a little cut at the top of the meat, where the bone is sticking out, which will help it turn inside out. Just yank it, it takes some effort before you get the gist of what you're doing. It should look like this when you're finished:

Step 5:

Chinese Chicken Drumsticks Tutorial on Technique recipe That's one side finished. Now, take the other part of the chicken wing that you set aside, and you're going to do the same thing to it, but it's a tad trickier since there are two bones in there. Feel out the 'knuckle' bit at the joint, and cut into it, but not through it.

Step 6:

Chinese Chicken Drumsticks Tutorial on Technique recipe Pop it open with the wingtip and pull down, just like with the first part.

Step 7:

Chinese Chicken Drumsticks Tutorial on Technique recipe Cut the tip off. You can save them if you like to make your own chicken broth. Now you want to take out the extra bone, which will be the smaller one. Push the meat down (not inside out, yet). Hold the wing by the larger bone and gently rotate the smaller one down so that it's inline, kind of like winding a clock hand from noon to 6 o'clock. Push the smaller bone up through the meat now, you should see the tip of it. Push the bone until it sticks out, then just pull that end all the way through. Sometimes you get the little ligament cap, sometimes you don't, it doesn't really matter. You should be left with a slightly smaller version of what you had with the first part.

Step 8:

Chinese Chicken Drumsticks Tutorial on Technique recipe Pull the meat inside-out on it the same way as before. So, one chicken wing will yield the following:

Do that a bunch more times. You get better with time. I think the first time I made these, it took me and a friend an hour to do a whole batch (how ever many come in the large wrapped packs from Safeway, maybe 20 or 30). Now I can do a whole set in 30 minutes, by myself. You'll mess up a few of them, at first. It happens.

Step 9:

step-by-step recipe From here, you can do any number of things with them. Slather them in a sauce and grill them for a BBQ, fry them as I'll show below, any way you cook bone-in chicken. As for why the fuss of doing this complicated cutting process, the end result looks really crazy, and since the meat is sort of piled at the bottem, rather than pulled taut over a bone from joint to joint, it's incredibly tender.

For the frying, set up your igredients. I use an equal mix of plain bread crumbs and grated parmesan cheese.

Step 10:

Chinese Chicken Drumsticks Tutorial on Technique recipe Set up a small pot with a few inches of oil to medium-high heat. You can use a fryer or deep fry thermometer if you want, but I eyeball everything and this works.

Hold your chicken by the bone (they make very useful handles for cooking and eating) and dunk it in milk (or whatever you're using) then dunk it in the bread mix, coating it well. Then put it in the oil. Repeat with enough so that you're not crowding the pot too much.

This part is a little gross, but sometimes a bit of blood from inside the bone will squirt out of the tip sticking out. Just make sure to get that bone tip into the oil for a second or two to seal it up. Once they get nice and brown, take them out.

Step 11:

Chinese Chicken Drumsticks Tutorial on Technique recipe The meat is very tender so over cooking it really ruins it, not to mention makes them greasy. Properly fried food isn't very greasy at all, thanks Alton Brown for that episode. Set them on a rack to cool.

Step 12:

Chinese Chicken Drumsticks Tutorial on Technique cooking You can eat them with a selection of dipping sauces or just as is, either way they are great. I also like to slather them in a good buffalo wing sauce, since I have an obsession with making really fancied up versions of normal food like buffalo wings or grilled cheese sandwiches. They are also great cold, the next day, or any other way you like your KFC. They are a bit labor intensive for what you get out of it, but they do make for some very impressive hors d'oeuvres/grill nibbles for $10. It's definitely a part of my 'impress new girlfriend' menu.

Quick Pizza - Canadian Bacon and Pineapple

2009-02-20T22:37:00.001+07:00

Ingredients:

Quick Pizza - Canadian Bacon and Pineapple recipe
-Tomato Paste
-Tasty Italian Herbs (I used italian seasoning, savory, marjoram, oregano, whatever I felt smelled like I would like it in pizza. Oh yeah, and some chili powder for the sauce.
-normal pizza toppings. (meats, cheeses, etc)
-corn meal
-flour for rolling out the dough.
-olive oil

*protip: buy good quality ingredients. I get real canadian bacon, from a meat counter, cut off of a cured pork loin. Same with the pepperoni, from a real meat vendor, not the hormel packaged stuff. You will be happy you did this.

Get your tools out:
-Oven at 500?F
-Pizza Stone (required)
-Large Wooden Pizza Peel

Step 1:

Quick Pizza - Canadian Bacon and Pineapple recipe Make your tomato sauce:

I used all the spices I listed above, tomato paste, water to consistency, salt (lots of salt), and garlic powder. its all to taste, but tomato paste needs a LOT of seasoning to get it to a good pizza sauce taste level. Garlic powder is a MUST.

Step 2:

Quick Pizza - Canadian Bacon and Pineapple recipe picture 3Roll out your dough.

I let the dough warm up to room temp for about 45 minutes, gives it a few air bubbles but it rolls so easy.

Step 3:

Quick Pizza - Canadian Bacon and Pineapple recipe Dust the wooden peel with cornmeal.

The cornmeal will help the dough slide off onto the pizza stone. I always roll the dough out on a wooden board and put it on the peel afterwards, you can adjust technique as you prefer.

Step 4:

Quick Pizza - Canadian Bacon and Pineapple recipe picture 5Oil the Crust.

Putting a little bit of olive oil on the crust with your handy dandy silicon food brush, you can make a nice crispy browned edge of crust without it getting greasy/soggy from your pepperoni.

Step 5:

Quick Pizza - Canadian Bacon and Pineapple recipe Add the sauce to the dough.

Pretty self explanitory, but try to make the sauce go out to the edge.

Step 6:

Quick Pizza - Canadian Bacon and Pineapple recipe Put your toppings on the pizza.

This is the canadian bacon and pineapple pizza. Turned out really darn good. (see, the canadian bacon is shaped like a porkloin, not bologna).

Step 7:

Quick Pizza - Canadian Bacon and Pineapple recipe Place it in the oven on a pizza stone at 500? for 11 minutes.

Here's the pepperoni pizza going in the oven. (check out my awesome centering). Shake the wooden pizza peel a few times to loosen the pizza before you try to slide it off, it takes a few times of doing it to get good at it, but it gets easy.

Step 8:

Quick Pizza - Canadian Bacon and Pineapple recipe Finished:

Okonomiyaki aka Japanese Pizza

2009-02-20T22:33:00.001+07:00

Ingredients:

Base:
1 cup flour
3/4 cup dashi (or water, see below)*
1 egg
1/8-1/4 of a cabbage

Toppings - any of the below:
Chicken
Roast pork or beef
Squid, Octopus, other seafood
Corn
Mushrooms
Onion

Garnishing - any of the below, if you can find it and actually want it:
Katsuo-bushi (dried bonito flakes)
Sakura-ebi (dried shrimps)
Beni-shoga (red ginger)
Ao-nori (green seaweed)

Sauces:
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise

* Dashi is japanese stock, used in heaps of different recipes. When made up it smells like smoked fish and seaweed. You can buy it from oriental grocers in sachets that come in boxes like the one to the right of the beer in the picture above. Just mix up a bit with some hot water. If you can't find it, it's okay - just use water.

Step 1:

Okonomiyaki aka Japanese Pizza recipe So firstly grab that cabbage and chop it up finely. Better to have too much than too little because it shrinks a little as it cooks, and it's mega cheap anyway. Get out as much of the white stem parts as you can.

Step 2:

Okonomiyaki aka Japanese Pizza recipe Now break an egg into a large bowl and pour in the dashi/water, and the flour.

Step 3:

Okonomiyaki aka Japanese Pizza recipe Then beat with a whisk until smooth.

Step 4:

Okonomiyaki aka Japanese Pizza recipe Now add some of the finely chopped cabbage and mix as best you can. It should end up looking like this.

Step 5:

Okonomiyaki aka Japanese Pizza recipe Heat up your skillet, electric frypan, grill, whatever you're going to use to cook this baby. Preferably use something that's got teflon on it :-)

Step 6:

Okonomiyaki aka Japanese Pizza recipe Now prepare your toppings. I'm using Chinese BBQ pork slices, a little bell pepper, some onion, mushrooms, parsely and spring onion. Just chop it all up good.

Step 7:

Okonomiyaki aka Japanese Pizza recipe Throw it all in the frypan with some oil (sesame is good) to keep it all well-lubed. Cook until either heated through or in the case of raw meat or veges, for a few minutes until it's getting close to being cooked.

Step 8:

Okonomiyaki aka Japanese Pizza recipe photos 9Arrange the nearly cooked toppings in a round...

Step 9:

step-by-step recipe Then throw the cabbage/dough mixture on top, also in a round!

Step 10:

Okonomiyaki aka Japanese Pizza recipe photos 11Turn up the heat a little to medium and let that bad boy cook through for 5 minutes or so. Then flip it. In the picture below, I had to cut the round in half to flip it, which doesn't matter because we'll be cutting it into pieces later anyway. You could always make two okonomiyaki instead!

Let it cook for another 5-10 minutes. You can break away a bit of the dough bit when it doesn't look raw any more and see if the cabbage and dough is cooked through.

Step 11:

Okonomiyaki aka Japanese Pizza recipe Flip it out onto a plate and cover liberally with Okonomiyaki sauce and mayonnaise! OH GOD MY TASTEBUDS!

Step 12:

Okonomiyaki aka Japanese Pizza cooking image 13Cut, serve and savour! Bon apetit.

Beef and Shrimp Bombay

2009-02-20T22:26:00.002+07:00

Ingredients:

Beef and Shrimp Bombay recipe picture 1Making the Marinade:

Ingredients:
(These are approximate)
1 pt Orange Juice
1/4 cup Vinegar
juice from Lime
juice from Lemon
1/4 cup fresh Ginger (roughly chopped)
1/4 cup Worcestershire Sauce
1/4 lb Honey
5 cloves Garlic (roughly chopped)
6 Arbol Chili Peppers (crushed)
2 tbsp Thyme
1/4 cup Bourbon
2 tbsp Chervil
2 tbsp Cinnamon
3 tbsp Seasoning Salt
1/4 cup Soy Sauce
4 Mint Leaves (chopped)

Combine all the ingredients together in a bowl. Refrigerate for an hour.

Step 1:

Beef and Shrimp Bombay recipe picture 2Making the Bombay:

Ingredients:
2 lbs Eye of Round
1/2 lb Shrimp
3 tbsp Curry Powder
4 3 stalks Celery
5 cloves Garlic
juice from Lime
juice from Lemon
1/4 cup Ginger
1 large Tomato
1/2 Red Onion (largely diced)
1 Mango (diced)
1 Papaya (diced)
2 Kiwi (diced)
1/4 Pineapple (diced)
1/2 can Coconut Milk
1/2 bag Coconut Flakes
10-15 Almonds
Scallions
Cayenne Pepper
Cilantro
Mint

Step 2:

Beef and Shrimp Bombay recipe picture 3Ingredients cont..

Step 3:

Beef and Shrimp Bombay recipe picture 4Why the eye round roast? It's more affordable, you get 5 lbs of meat for around $10. If you buy precut steaks, you'll be paying $3 to $4 a pound. In most cases you won't find a 2lb eye of round roast. So get the smallest one, and then cut it in half. Trim the fat off the loin.

Step 4:

Beef and Shrimp Bombay recipe Roughly slice it widthwise 3 or 4 times, to get thinner steaks.

Step 5:

Beef and Shrimp Bombay recipe Place overnight in the marinade.

Step 6:

Beef and Shrimp Bombay recipe Slice the steaks into into strips and after getting a wok extremely hot, stir fry them. Add a small bit of marinade and let it caramelize to give the beef some color.

Step 7:

Beef and Shrimp Bombay recipe photos 8Put the beef on the side, and do the same for the shrimp. Next, stir fry the garlic and ginger until they start to darken and add in the fruit and vegetables. Let them cook for about 3 minutes, then add a little bit more of the marinade.

Step 8:

Beef and Shrimp Bombay recipe Once it starts to boil, make a small cornstarch slurry and add until the sauce becomes thick. Add the stir fried meats and vegetables and mix well.

Step 9:
Let a pan get hot, and toss the almonds, scallions, and coconut in. Once it starts to brown, continue sauteing off the heat so the coconut doesn't burn.

Step 10:

Beef and Shrimp Bombay recipe Serve over rice, or rice noodles and top with the coconut mixture.

The Best Valentine Sugar Cookies

2009-02-12T15:45:00.001+07:00

INGREDIENTS

* 7 cups all-purpose flour
* 2 cups white sugar
* 2 teaspoons salt
* 2 teaspoons baking powder
* 1 1/2 cups shortening
* 3 teaspoons almond extract
* 1 cup milk
* 3 eggs

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DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large mixing bowl, mix together flour, sugar, salt, and baking powder. /Mix in shortening. Once the shortening is well blended, stir almond flavoring and milk into the dough at the same time, followed by eggs. Roll out dough onto a floured surface, using a floured rolling pin. Roll the dough thick. Cut out cookies and arrange them on a cookie sheet.
3. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or just until bottom is golden.

Lollipop Cookie Valentines

2009-02-12T15:43:00.001+07:00

INGREDIENTS

12 craft sticks
1/2 cup semisweet chocolate chips
1/2 cup butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 (1 ounce) squares white chocolate
1 egg white
1 1/4 cups confectioners' sugar
3 drops red food coloring

DIRECTIONS

Soak craft sticks for one hour in a bowl of cold water.
In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.

Lemon Rosemary Salmon

2009-02-12T15:39:00.001+07:00

INGREDIENTS (Nutrition)

* 1 lemon, thinly sliced
* 4 sprigs fresh rosemary
* 2 salmon fillets, bones and skin removed
* coarse salt to taste
* 1 tablespoon olive oil, or as needed

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Giant Chocolate Chip Cookie

2009-02-12T15:32:00.002+07:00

INGREDIENTS (Nutrition)

* 1 cup butter, softened
* 3/4 cup white sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 2 1/4 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts

DIRECTIONS

1. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
3. Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired

Cookie Balls

2009-02-12T15:25:00.002+07:00

INGREDIENTS

1 pound chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
1 pound vanilla-flavored candy coating, melted

DIRECTIONS

In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until se

suCaMokIhZen

2009-02-09T23:18:00.002+07:00

Sumber : Tabloid Aura

Kategori Masakan : Masakan Asia

Perkiraan Waktu Pembuatan : 25 Menit

Disajikan Untuk : 3 Orang

Bahan-Bahan :
3 ekor cumi
4 siung bawang putih
Garam dan lada secukupnya
100 gram tepung terigu

Cara Mengolah :

1. Bersihkan cumi dan iris bulat.
2. Cincang bawang putih.
3. Cumi diberi bawang putih, garam dan lada.
4. Taburkan tepung terigu.
5. Goreng sampai matang.

Sherbet leci

2009-02-09T23:13:00.003+07:00

Sherbet leci, meyegarkan hari anda dengan rasa leci yang sangat segar.
Cocok sebagai teman di hari yang panas :)

Sumber: Resep Kita
Bahan-bahan:
2 kaleng buah leci
100 gram gula pasir
100 cc air
1 buah jeruk lemon, ambil airnya
2 gelas es serut
1/4 sendok teh garam
8 buah ceri merah

Cara Mengolah:
1.Campur buah leci, air, dan gula, aduk rata, lalu blender hingga agak halus, angkat.

2.Masukkan air jeruk lemon, es serut, dan garam, aduk rata, lalu simpan dalam freezer hingga beku.

3.Bila akan disajikan, letakkan ceri merah di atasnya, lalu sajikan.

Disajikan Untuk: 8 Orang

Kebab Kambing Saus Yoghurt

2009-02-09T22:56:00.002+07:00

Masakan unik yang sangat lezat. Patut dicoba bagi anda penggemar daging kambingKategori Masakan : Masakan Eropa

Disajikan Untuk : 6 Orang

Bahan-Bahan :
500 gram daging kambing, cincang (bahan kebab)
1 sendok teh daun peterseli, cincang (bahan kebab)
1 sendok makan daun ketumbar, cincang (bahan kebab)
1 butir kuning telur (bahan kebab)
1/4 sendok teh kayu manis bubuk (bahan kebab)
1/4 sendok teh adas bubuk (bahan kebab)
1/4 sendok teh merica hitam bubuk (bahan kebab)
1 sendok teh garam (bahan kebab)
200 cc yoghurt tawar (bahan yoghurt)
1 siung bawang putih, parut (bahan yoghurt)
2 sendok teh acar timun, cincang halus (bahan yoghurt)
1 sendok teh air jeruk lemon (bahan yoghurt)
1/2 sendok teh gula pasir (bahan yoghurt)

Cara Mengolah :

Membuat Kebab:
1. Campur semua bahan, aduk hingga rata, lalu bentuk adonan menjadi bulatan-bulatan panjang (sekitar 10 cm), tusuk dengan tusuk sate.
2. Taruh dalam wadah, tutup dengan selembar plastik, lalu simpan dalam kulkas selama 2 jam agar bumbu meresap.
3. Panggang di atas bara api atau wajan steak sambil dibolak-balik hingga matang, angkat.

Membuat Saus:
1. campur semua bahan, aduk hingga rata.