See this recipe on air
Sunday Nov. 07 at 10:00
AM ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 30
minutes Inactive Prep Time:
15 minutes Cook Time: 1 hour
40 minutes Yield: 6 to 8
servings User
Rating:
Poached
Chicken:
1 chicken, about 3 1/2 pounds
1 large onion, peeled
3 cloves garlic, peeled
1/4 bunch fresh thyme
1 bay leaf
4 poblano chiles
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup finely ground tortilla
chips (ground in a food
processor)
Salt
Leaves from 1/2 bunch fresh
cilantro, chopped
Smoky Chile Cornbread, recipe
follows
For garnish:
Shredded jack cheese
Chopped fresh cilantro leaves
Lime wedges
Remove
the giblets from the chicken.
Discard the liver (it makes the
broth bitter) and hold onto
everything else. Rinse the
chicken with cool water. Put the
chicken, onion, and giblets in a
large stockpot. Pour in enough
cold water just to cover by 1
inch (about 3 quarts). Toss in
the garlic and herbs and allow
the water to slowly come to a
boil over medium heat. Skim off
the foam then reduce the heat
and simmer gently for 1 hour,
uncovered, until the chicken is
cooked through. Skim any
impurities that rise to the
surface; add more water if
necessary to keep the chicken
covered.
Carefully remove the chicken
to a cutting board and let it
cool. With a slotted spoon,
remove the vegetables, giblets,
thyme and bay leaf from the pot
and discard. Reserve chicken
broth. When the chicken is cool
enough to handle, discard the
skin and bones; shred the meat
by hand.
Meanwhile, seed, core, and
thinly slice the poblano
peppers.
Heat a 2-count of olive oil
in a medium saucepan over medium
heat. Add the onion and garlic
and cook until softened, about 5
minutes. Dust the vegetables
with the ground cumin,
coriander, and oregano, and
stir; cook 1 minute. Stir in the
ground tortillas. Pour in the
reserved chicken broth, season
with salt and cook 20 minutes.
Now add the shredded chicken and
chiles, and the cilantro and
cook 5 more minutes. Taste for
seasoning.
To serve, ladle the chili
into big bowls and garnish with
grated cheese, cilantro, and a
wedge of lime. Serve with the
Smoky Chile Cornbread.
Smoky
Chile Cornbread:
4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile,
drained, stemmed, seeded and
minced
2 tablespoons finely chopped
fresh chives, optional
Preheat the oven to 350
degrees F.
Put the bacon into a cold
10-inch cast iron pan and cook
over medium heat until the fat
is rendered and the bacon bits
are crisp, 5 to 7 minutes. Use a
slotted spoon to remove the
bacon to a paper towel lined
plate. Keep the bacon fat in the
pan and set aside.
In a large bowl, whisk
together the cornmeal, flour,
baking powder, sugar, baking
soda, and salt. In a separate
bowl beat the eggs with a whisk
until foamy; whisk in the milk.
Add the milk mixture to the dry
ingredients and stir just until
combined. Fold in the bacon
bits, chile, and chives. Pour
the batter into the cast iron
pan. Bake until a toothpick
inserted in the center comes out
clean, about 20 to 25 minutes.
In a big
bowl, mix the flour, salt, and 1
3/4 cups milk, in that order.
Whisk vigorously by hand until
it is the consistency of heavy
cream. Break eggs and fold them
in with a whisk. Add the
remaining 1 3/4 cups of the milk
to the melted butter and pour
into the mixture. Continue
mixing the batter until it
becomes shiny and smooth.
Finally sieve the batter to get
rid of any lumps. Leave to rest
for 2 to 3 hours.
Dip a piece of kitchen paper
in vegetable oil and grease a
small frying pan. Ladle a
spoonful of batter into the pan.
With a flick of the wrist swivel
the pan in order to get a nice
even covering all over. A good
crepe should be paper- thin.
Cook on a high heat and flip it
over when you see the edge
turning golden brown. Remove
crepes from pan and keep aside
in a warm place.
Melt the
butter in a big saucepan on a
high heat. Add the sugar and
cook for about 10 minutes until
it caramelizes. It should be a
golden color.
Combine the lemon with the
orange juice and pour it in when
the caramel is bubbling. Be
careful not to burn the butter
or yourself. Add Grand Marnier
and continue whisking as the
mixture curdles a little and let
it cook for 10 minutes to
reduce. Finally mix with an
electric hand-mixer to ensure
that the butter is fully
integrated.
Fold the crepes in 4 and put
them into a deep frying pan.
Spoon in enough orange butter to
barely cover them and, on a high
heat, reduce the liquid, turning
the crepes over to make sure
that they absorb the orange
butter.
To serve, place the crepes on a
dessert plate. Spoon the orange
butter over them and garnish
with a sprinkling of the zest.
Zest:
3 oranges
4 teaspoons syrup (made by
boiling 1 cup sugar and 3/4 cup
water in a small saucepan)
Peel the
zest from the oranges and cut it
very thinly. Blanch in boiling
water 3 times and drain it to
remove the bitterness. Put the
zests in a saucepan with the
syrup. Simmer over low heat for
20 minutes.
2 cups
buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and
finely ground (not chopped)
1/2 stick unsalted butter,
melted
3 bananas, peeled and sliced in
1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Preheat
the oven to 200 degrees F.
In a large mixing bowl whisk
the buttermilk, eggs, and
vanilla together so they are
well combined. In a separate
bowl mix the flour, baking
powder, soda, salt, and sugar.
Combine the wet ingredients with
the dry and stir with a spoon to
get rid of the lumps. Fold in
the pecans, most of the melted
butter and whisk until batter is
smooth. Heat a griddle or
skillet over medium low heat and
swirl around a little melted
butter to keep the pancakes from
sticking. Using a ladle pour the
batter into the pan, see Cook's
note*
Cook the pancakes on 1 side
until they are set and then
lightly press the bananas into
the batter. When small bubbles
appear on the uncooked surface,
flip the pancakes and cook until
golden on both sides, about 8
minutes. Transfer pancakes to a
warming plate in the oven while
you make the rest.
To serve, slice the
maple-honey butter, layer it
between the stack of pancakes
and place in the oven to melt
for 1 1/2 minutes. Sprinkle with
confectioner's sugar and candied
pecans.
*Cook's note: The trick to
perfect round pancakes is
pouring all the batter in the
same spot and letting it roll
out to a complete circle.
Maple
Butter:
2 sticks unsalted butter,
softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof
paper
In a
mixing bowl, using a spatula
mash the butter with the maple
syrup and honey until well
blended. Roll it up in the
paper, like a tube and twist the
ends. Chill in the refrigerator
for 30 minutes.
2 tablespoons oat
flour
2 tablespoons cake flour (*Cook's Note:
use low-gluten, which keeps the pancake
from getting tough)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4 jumbo eggs, separated
2 tablespoons sugar
4 ounces buttermilk
2 tablespoons lemon juice
2 large apples, peeled and grated
(recommended: Golden Delicious)
2 tablespoons butter
Cinnamon, for sprinkling
4 tablespoons walnuts, chopped
Powdered sugar, for sprinkling
Special equipment: 10-inch ovenproof
non-stick frying pan
Serving suggestion: Maple, Apple
Cider and Nutmeg syrups
Preheat oven to
350 degrees F.
Combine the flours, baking powder,
salt, cinnamon, and nutmeg together in a
bowl and mix together. Beat the egg
yolks until foamy and add the
buttermilk. Add the dry ingredients to
the wet ones. Mix thoroughly to ensure
that they are well incorporated.
Add the lemon juice to the grated apple.
Pour the batter into the apple mixture.
Whip the egg whites to stiff peaks, and
add sugar. Gently fold into the apple
batter.
Melt the butter in a 10 inch ovenproof
non-stick frying pan. Pour in the batter
and sprinkle with the cinnamon and
sugar. Toss on the chopped walnuts and
bake in oven for 20 minutes. Remove and
dust with powdered sugar. Cut into
wedges and serve immediately.
2 thin salmon
fillets
3 flounder fillets
8 sea scallops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper, for seasoning
Canola oil, for brushing
Compound Butter:
4 ounces butter (1 stick), at room
temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
On your counter
top lay out a sheet of parchment paper
and top it with a layer of plastic wrap.
Lay out your fillets of salmon, tails
away from you. Overlap the fillets of
flounder about 1-inch over the tails of
the salmon. Then place the scallops on a
metal skewer and set at the end of the
flounder furthest from you. Sprinkle the
herbs over the fish and season with salt
and pepper.
Using the plastic wrap pull the fish
towards you so that the plastic begins
to pull the flounder over the scallops.
Be sure not to roll the plastic into the
fish roll. Use a sheet pan to push the
roll tightly as you pull the plastic
toward you. The roll should be tight and
you should be able to remove the sheet
of plastic. Then roll the fish in the
parchment away from you so it is covered
and can be place into the refrigerator.
Refrigerate for 1 hour.
For Compound Butter: In a large bowl
using a wooden spoon mix all
ingredients. Place the mixture on a
piece of parchment and fold the
parchment over itself. Pull to form a
roll and twist the ends. Place in the
freezer for 10 minutes to set up. Slice
into 1/4-inch rounds and remove the
parchment.
Preheat your broiler and place the oven
rack 6-inches from the heating element.
Remove the metal skewer and slice the
roulade into 3/4 to 1-inch rounds. Place
onto a broiler pan and brush each round
with canola oil. Put under the broiler
for 3 to 6 minutes depending on how well
done you like your fish.
Serve with 1 slice of compound butter on
each fish roll.
Recipe
Summary Difficulty:
Medium Prep Time: 20 minutes Cook Time: 45 minutes Yield: 4 to 6 servings User
Rating:
3 cups tomato
sauce
1 1/4 cups flavored croutons
1/3 cup grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 clove garlic
1 pound flank steak, pounded to 1/4-inch
thick
Olive oil, for brushing
Salt and pepper
Vegetable oil, for searing
Preheat the oven
to 350 degrees F. Place the tomato sauce
in a 9 by 13-inch baking dish and place
in the oven to heat.
In a the bowl of a food processor mix
the croutons, cheese, eggs, herbs and
garlic until it forms a paste.
Brush the pounded flank steak with
the olive oil and season generously with
the salt and pepper. Spread the filling
evenly over the meat. Roll tightly and
tie with butcher's twine.
In a large saute pan heat 1 to 2
tablespoons of vegetable oil and sear
all sides of the rolled meat. Remove
from the pan.
Add to the hot tomato sauce, cover
with a tin foil tent so that the foil is
not touching the meat. Braise for 35
minutes or, up to 3 hours.
4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla
Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian
parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the water
and farro in a medium saucepan. Add 2
teaspoons of salt. Bring to a boil over
high heat. Reduce the heat to
medium-low, cover, and simmer until the
farro is tender, about 30 minutes. Drain
well, and then transfer to a large bowl
to cool.
Add the tomatoes, onion, chives, and
parsley to the farro, and toss to
combine.
In a medium bowl, whisk together the
garlic, vinegar, salt, pepper, and olive
oil. Add the vinaigrette to the salad
and toss to coat.
The salad can be refrigerated
overnight. Bring to room temperature
before serving.
Episode#: EI1C05
Emeril's
Peasant-style Monkfish with Garlic
Croutons
Recipe courtesy Emeril Lagasse,
2001
See this recipe on air
Thursday Jul. 15 at 12:00 AM
ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 20 minutes Cook Time: 50 minutes Yield: 4 servings User
Rating: No Rating
2 (8 to 10-ounce)
monkfish tails
4 teaspoons Creole seasoning
3 tablespoons olive oil
1/2 pound chorizo, removed from casings
1 cup chopped yellow onions
3/4 cup chopped green bell pepper
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon tomato paste
1 cup peeled, seeded and chopped Roma
plum tomatoes
1/2 cup dry white wine
1/2 cup pitted black olives, halved
1/2 cup pimento-stuffed olives, halved
1/2 pound new potatoes, scrubbed and
quartered lengthwise
1 tablespoon chopped fresh oregano
1 bay leaf
2 1/2 cups shrimp or fish stock
1 loaf French or Italian bread, cut into
3/4-inch thick slices
4 garlic cloves, peeled and lightly
crushed
1/4 to 1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan
3 tablespoons chopped fresh parsley
Preheat the oven
to 350 degrees F.
Season the monkfish on all sides with
the Creole seasoning.
In a large dutch oven, heat the oil
over medium-high heat. Add the monkfish
and sear, about 2 minutes per side.
Remove from the pan and set aside. Add
the chorizo to the oil in the pan and
cook, stirring, until brown, about 3
minutes. Add the onions and bell peppers
and cook, stirring, for 3 minutes. Add
the shallots and garlic, and cook,
stirring, for 30 seconds. Add the tomato
paste and cook until browned, about 2
minutes. Add the tomatoes and cook for 1
minute. Add the wine and stir to deglaze
the pan, about 1 minute. Add the olives,
potatoes, oregano, and bay leaf, and
cook, stirring, for 1 minute. Add the
shrimp stock and stir well. Bring to a
boil. Remove from the heat, return the
monkfish to the pan, cover tightly and
roast until the fish is tender, 35 to 40
minutes.
Remove from the oven.
To make the Garlic Croutons, place
the sliced bread on a baking sheet and
lightly toast on 1 side for 5 minutes.
Remove from the oven and rub the toasted
side with crushed garlic cloves. Turn
and rub on the other side with the
garlic. Using a pastry brush, brush the
top (untoasted) side lightly with the
oil. Return to the oven and bake until
just starting to brown. Remove from the
oven.
Divide the monkfish and pan juices
among 4 large, deep bowls. Sprinkle each
portion with the cheese and parsley and
stand the toasted garlic bread up inside
the bowls. Serve immediately.
See this recipe on air
Thursday Jul. 22 at 2:30
PM ET/PT.
Recipe
Summary Difficulty:
Easy Prep Time: 10
minutes Yield: 6 servings User
Rating: No
Rating
1/2 cup
rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as
canola or safflower
1 pound daikon radish, peeled
and thinly sliced
1 English or seedless cucumber,
thinly sliced
1 red bell pepper, seeded and
very thinly sliced
1 teaspoon crushed red pepper
flakes
20 fresh basil leaves
In the
bottom of a medium bowl, combine
vinegar, sugar, oil. Add daikon,
cucumber, bell pepper, pepper
flakes. Toss and combine. Cover
and chill until ready to serve.
When ready to serve, tear
basil into pieces and add to
salad. Toss salad to incorporate
basil and serve.
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns
of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders,
2 packages, sliced on an angle into bite-size
pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and
sliced
1 cup shredded carrots, store bought, or 2
medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch
pieces
1 cup snow peas, a couple of handfuls
Garnish:
2 ounces (1/4 cup) chopped peanuts or nut
topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or
flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves
Heat water with orange
zest to boiling. Add rice, return to boil,
stir. Cover pot and reduce heat to simmer.
Cook rice until tender, 18 minutes. Fluff with
fork.
For stir-fry, heat a large nonstick skillet
over high heat. Add chicken, garlic and onion,
stir-fry 3 minutes. Add remaining veggies and
stir-fry 5 minutes more. Heat all ingredients
for sauce together in a small pot over low
heat, stirring the sauce until all ingredients
are combined. Transfer stir-fry to a large
platter and pour sauce evenly over the chicken
and vegetables. Sprinkle the platter with
chopped nuts, cilantro, and basil. Serve
jasmine rice in a separate dish with an ice
cream scoop to serve the rice with -- it makes
perfect, pretty, round portions of rice on the
dinner plates.
10
tomatoes, quartered
4 avocados, peeled, halved, and
pitted
Extra-virgin olive oil, for
drizzling
1 red onion, sliced
1/2 lemon
1 cup pesto sauce
1/2 cup pine nuts
Parmiggiano-Reggiano
Preheat a
grill over medium heat.
Cover a large tray with tomato
quarters, and set aside.
Place avocado halves in a bowl
and drizzle with olive oil. Place
each half on a hot open grill for
about 30 to 45 seconds. Remove and
place on top of the tomatoes
arranged on tray. Drizzle with
olive oil again.
In another bowl, cover the red
onion slices with the juice from
the lemon half and olive oil.
Place onions in the empty avocado
pit holes. Cover with the
lemon/olive oil mix. Then, top
with pesto, distributing
generously on all sides. Sprinkle
pine nuts and cheese on top, to
taste.
Michael
Chiarello's Babyback Ribs with
Espresso Barbecue Sauce
Recipe courtesy Michael
Chiarello
See this recipe on air
Friday Jul. 09 at 5:30 PM
ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 20 minutes Cook Time: 2 hours 30
minutes Yield: 4 to 6
servings User
Rating:
Click photo to enlarge
2 racks baby
back ribs (about 4 to 6 ribs per
person)
Grey salt
Freshly ground black pepper
Espresso Sauce, recipe follows
Preheat oven
to 325 degrees F.
Cut each rack of ribs in half
along the bone so they can be easily
stacked. Lay them out on the
parchment paper in which they were
wrapped for easy cleanup.
Salt and pepper liberally on both
sides and pat spices into the meat.
Make sure to over season the ribs,
because part of the rub will
inevitably come off in the pan. On a
cookie sheet lined with aluminum
foil, stack the ribs close together,
about 3 layers high. Place in the
oven for 2 hours, shifting the
bottom layer of ribs to the top
every 30 minutes until they are
tender and almost falling off the
bone.
One half hour before serving,
transfer ribs to a preheated grill
(if using coals, make sure they have
burnt down to an ember). Brush ribs
with Espresso Sauce and close grill.
Continue to turn and brush the ribs
with sauce every 10 minutes, about 3
more times.
Espresso
Barbecue Sauce:
4 tablespoons mashed and minced
garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about
1/2 cup of strong coffee or instant
espresso)
Fresh ground black pepper
Mash garlic
with the side of a knife and then
mince finely to release oils.
Add olive oil to a preheated
saute pan. Add the garlic and saute
until it gets light brown, about 1
minute. Add cider vinegar, soy
sauce, ketchup, and honey and stir
well. Add a pinch of grey salt, then
whisk in the coffee. Add freshly
ground black pepper, to taste. Bring
to a simmer and simmer for 10
minutes.
Let cool and store in
refrigerator for up to 2 weeks.
Jan
Birnbaum's New Orleans-style Babyback
Beer Ribs
Recipe courtesy Jan Birnbaum
See this recipe on air
Friday Jul. 09 at 5:30 PM
ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 30 minutes Cook Time: 3 hours 30
minutes Yield: 6 servings User
Rating:
Click photo to enlarge
Spice Rub Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted and ground cumin
1 tablespoon toasted and ground
coriander
1/2 teaspoon ground cinnamon
1 teaspoon grated lime zest
1 tablespoon crumbled achiote
Ribs:
3 racks baby back pork ribs (about 5
pounds)
1 quart chicken stock
64 ounces beer
3 bay leaves
Sauce:
1/4 cup extra-virgin olive oil
4 poblano chiles, seeded and chopped
3 medium onions, roughly cut
2 tablespoons minced garlic
3 carrots, roughly chopped
2 sliced and seeded jalapeno chile
peppers
2 (20-ounce) cans Roma tomatoes
3/4 cups molasses
1 cup honey
1 (2-ounce) can chipotle chiles in
adobo sauce
1 orange, peeled with pith removed
Salt and freshly ground black pepper
3/4 cup red wine vinegar
3/4 cup lime juice
Spice Rub Mix:
Mix together all ingredients.
Ribs: Preheat gas grill on low for
1/2 hour. If using charcoal, let the
coals burn to embers, also about 1/2
hour after lighting.
Cut the rib racks in half
horizontally along the bone. Season
the ribs with a 1/2 of the spice rub
mix. In a large roasting pan, add
chicken stock, beer, and the bay
leaves. Lower the ribs into the
liquid. Bring up to a simmer and poach
the ribs for 15 minutes.
Take the ribs out of the liquid and
season them with the other 1/2 of the
spice rub on both sides. While
re-spicing the ribs, bring the liquid
up to a boil over low heat to reduce.
Take the ribs outside to the grill.
The coals should be at the ember
stage. Gas grills stay on low. Place
ribs on the grill and cover to smoke
for 2 hours. While ribs are cooking,
the sauce can be finished.
Add the olive oil to a large,
preheated saute pan. Add the poblanos
and onions, and saute for 5 or 6
minutes, until carmelized. Add the
garlic, carrots, and jalapenos and
saute another 3 minutes. Add the Roma
tomatoes and let it simmer 20 minutes.
Add the molasses, honey, and chipotle
with adobo sauce. Add the orange, then
salt and pepper. When the initial
braising liquid has reduced by half,
add this to the sauce mixture. Let
everything simmer for 20 minutes, or
pop in a preheated 350 degrees F oven
for 20 minutes.
Blend sauce mixture in a blender or
food processor until smooth. Stir in
red wine vinegar and lime juice.
Bring sauce to grill and brush on
ribs for the last half hour of
grilling.
10 sweet
onions (like Vidalias) or a
combination of sweet and red
onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider
(unfiltered is best)
Bouquet garni; thyme sprigs, bay
leaf and parsley
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese,
grated
Trim the
ends off each onion then slice
from end to end. Remove peel and
finely slice into half moon
shapes. Set electric skillet to
300 degrees and add butter. Once
butter has melted add a layer of
onions and sprinkle with a
little salt. Repeat layering
onions and salt until all onions
are in the skillet. Do not try
stirring until onions have
sweated down for 15 to 20
minutes. After that, stir
occasionally until onions are
dark mahogany and reduced to
approximately 2 cups. This
should take 45 minutes to 1
hour. Do not worry about
burning.
Add enough wine to cover the
onions and turn heat to high,
reducing the wine to a syrup
consistency. Add consume,
chicken broth, apple cider and
bouquet garni. Reduce heat and
simmer 15 to 20 minutes.
Place oven rack in top 1/3 of
oven and heat broiler.
Cut country bread in rounds
large enough to fit mouth of
oven safe soup crocks. Place the
slices on a baking sheet and
place under broiler for 1
minute.
Season soup mixture with
salt, pepper and cognac. Ladle
soup into crocks leaving one
inch to the lip. Place bread
round, toasted side down, on top
of soup and top with grated
cheese. Broil until cheese is
bubbly and golden, 1 to 2
minutes.
See this recipe on air Thursday Jun.
24 at 12:00 AM ET/PT.
Recipe
Summary Yield: 6
servings User Rating: No
Rating
Click photo to enlarge
2 pounds fresh bay
scallops, shucked
1/4 cup chopped red bell peppers
1/4 cup chopped yellow bell peppers
1 small fresh jalapeno, seeded and chopped
(about 1 tablespoon)
1/2 cup chopped red onion
3/4 cup fresh lime juice
1/2 cup coconut milk
1/4 cup olive oil
1/4 cup chopped fresh cilantro leaves
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 avocado, peeled, pitted and small diced
1 tablespoon chopped fresh cilantro leaves
Preheat the fryer.
Combine the scallops, bell peppers, jalapeno,
red onion, lime juice, coconut milk, olive
oil, cilantro and garlic in a mixing bowl. Mix
well. Season with salt and pepper. Cover and
refrigerate for 30 minutes. Divide the mixture
in half. Seviche: Cover one of the halves and
place back in the refrigerator until ready to
serve. Drain the remaining half. Escabeche:
Place the flour in a shallow bowl and season
with salt and pepper. Dredge the remaining
half of scallops in the seasoned flour,
coating completely. Fry in batches until
golden brown. Remove and drain on paper
towels. Season with salt and pepper. Spoon the
Seviche into each parfait glass. Top the
Seviche with a spoonful of the avocado. Season
with salt and pepper. Spoon the Escabeche over
the avocado. Garnish with cilantro.
Grilled Sea
Scallops with Pasta Rags, Homemade Pesto, Current
Tomatoes, Fresh Asparagus and Chantrelle Mushrooms
Recipe courtesy Emeril Lagasse, 2000
See this recipe on air Thursday Jun. 24 at
12:00 AM ET/PT.
Recipe
Summary Yield: 4 to 6
servings User Rating: No
Rating
Click photo to enlarge
1 pound fresh pasta sheets
3 tablespoons plus 1 cup olive oil
Salt
Freshly ground black pepper
2 cups fresh basil leaves, packed
1/2 cup pine nuts, toasted
2 teaspoons chopped garlic
1/4 cup grated Parmigiano-Reggiano cheese
24 fresh sea scallops, cleaned
1 pint tear or pear tomatoes, red or yellow
1 pound fresh asparagus, blanched
1 pound fresh chanterelle mushrooms, cleaned
Bring a pot of salted water
to a boil. Tear the pasta into 1-inch pieces.
Drizzle a little olive oil into the water and add
the pasta. Cook until tender, about 4 to 6 minutes.
Remove from the water and drain. In a mixing bowl,
toss the pasta with a tablespoon of the olive oil.
Season with salt and pepper. Set aside. In the cup
of an electric blender, combine the basil, nuts,
garlic and cheese. Blend thoroughly. Season with
salt and pepper. With the blender running, slowly
drizzle in 1 cup of the oil. The mixture will be
thick. Season with salt and pepper. Set aside.
Preheat the grill. Season the scallops with a
tablespoon of the olive oil, salt and pepper. Place
the scallops on the grill and cook for 2 to 3
minutes on each side or until the scallops are firm
to the touch. In a saute pan, over medium heat, add
the remaining tablespoon of the oil. When the oil is
hot, add the tomatoes. Season with salt and pepper.
Saute for 2 minutes. Add the asparagus and
mushrooms. Season with salt and pepper. Continue to
saute for 3 to 4 minutes or until the mushrooms are
wilted. In a large mixing bowl, toss the pasta with
the vegetables and pesto. Mix well. Add the cheese
and mix well. Readjust the seasonings if needed.
Mound the pasta in the center of each serving plate.
Lay the scallops over the pasta. Garnish with
parsley.
Scallop
Dumplings with Asian Slaw and Chili Butter Sauce
Recipe courtesy Emeril Lagasse, 2000
See this recipe on air Thursday Jun. 24 at
12:00 AM ET/PT.
Recipe
Summary Yield: 6 to 8
servings User Rating: No
Rating
Click photo to enlarge
1 pound fresh raw bay
scallops, cleaned
1 large egg white
2 tablespoons chopped yellow onions
1 tablespoon chopped fresh cilantro leaves
1/2 teaspoon salt
1/8 teaspoon cayenne
2 teaspoons sesame oil
2 dozen round wrappers
15 romaine lettuce leaves
2 tablespoons olive oil
1 recipe Chili Butter Sauce, recipe follows
1 recipe Crunchy Asian Slaw, recipe follows
1 tablespoon chopped chives
Put the scallops, egg white,
onions, cilantro, salt, cayenne, and sesame oil in a
food processor and pulse 2 or 3 times to finely
chop. Do not puree. Working 1 dumpling at a time,
place 1 tablespoon of the filling the center of each
wrapper. Lightly wet the edges of the wrappers with
water. Fold in 1/2, forming a semicircle and crimp
the edges. Place the finished dumplings on a
parchment-lined baking sheet and cover with a damp
cloth. Fill half of the wok with water. Place over
medium-high heat and bring to a boil. Line the
bottom of a medium bamboo steamer with lettuce
leaves. Lay the dumplings on top of the lettuce
leaves and cover with the lid. Place the steamer in
the wok and steam for 6 to 8 minutes. Carefully
remove the steamer and remove the dumplings. Heat
the oil in a large saute pan, over medium heat. When
the oil is hot, add the dumplings. Cook for about 1
minute or until crispy on the first side. Remove
from the pan. Spoon the sauce in the center of each
plate. Mound the slaw in the center of the sauce.
Lay the dumplings around the slaw. Garnish with
chives.
CHILI BUTTER SAUCE:
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 cup dry white wine
1/2 pound butter, cold and cubed
1 tablespoon chili paste (found in Asian markets)
In a small saucepan, over
medium heat, combine the shallots, garlic and wine.
Bring to a boil and reduce by half. Whisk in the
butter, 1 cube at a time, until all of the butter is
incorporated and the sauce coats the back of a
spoon. Strain through a fine mesh sieve. Season with
salt and pepper. Add the chili and mix well. Yield:
about 1 1/2 to 2 cups
CRUNCHY ASIAN SLAW:
1 tablespoon olive oil
2/3 cup unsalted roasted peanuts
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 teaspoon chili paste
1/2 cup mayonnaise
Salt
Freshly ground black pepper
1/2 pound Napa cabbage, cored and shredded
1/2 pound red cabbage, cored and shredded
1/2 pound fresh spinach, cleaned, stemmed, and
thinly sliced
2/3 cup thinly sliced red onions
1/3 cup chopped green onions, green part only
1/3 cup loosely packed fresh cilantro leaves
In a skillet, heat the oil
over medium heat. Add the peanuts, stirring often,
toast them for 3 to 4 minutes. Remove from the and
set aside. In a mixing bowl, combine the vinegar,
sesame oil, honey, chili paste, and mayonnaise.
Season with salt and pepper. Mix well. In a large
mixing bowl, combine the remaining ingredients. Mix
well. Add the dressing and peanuts, toss to mix well
and evenly. Season with salt and pepper. Keeps for 1
day before getting soggy. Yield: 6 to 8 servings
4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla)
chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley
leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the water and
farro in a medium saucepan. Add 2 teaspoons
of salt. Bring to a boil over high heat.
Reduce the heat to medium-low, cover, and
simmer until the farro is tender, about 30
minutes. Drain well, and then transfer to a
large bowl to cool.
Add the tomatoes, onion, chives, and
parsley to the farro, and toss to combine.
In a medium bowl, whisk together the
garlic, vinegar, salt, pepper, and olive
oil. Add the vinaigrette to the salad and
toss to coat.
The salad can be refrigerated overnight.
Bring to room temperature before serving.
Episode#: EI1C05
Shrimp Spring Rolls with
Peanut Dipping Sauce
Recipe courtesy Michele Adams and Gia
Russo, Wedding Showers, Chronicle Books,
2000
See this recipe on air Wednesday Jun. 30
at 10:00 AM ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 30 minutes Cook Time: 35 minutes Yield: 8 servings User Rating: No
Rating
Dipping Sauce:
2 tablespoons minced fresh ginger
1/4 cup hot water
1/2 cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sweet white miso
1/4 teaspoon red pepper flakes
Spring Rolls:
3 ounces bean thread noodles, cooked and drained
1 cup finely shredded cabbage
1/3 cup grated carrot
1/4 cup sliced green onion
1/4 cup sesame seeds, toasted
16 cilantro leaves, whole
16 mint leaves, whole
1 pound shrimp, cooked, peeled and split in half
lengthwise
16 (6-inch) round sheets rice paper
To make the dipping sauce:
combine the first 6ingredients in a small bowl and
season, to taste, with red pepper flakes. Set aside.
To make the rolls: in a large bowl combine the
bean thread noodles, cabbage, carrots, green onion,
and sesame seeds. Place the cilantro, mint and
shrimp in separate work bowls nearby.
To soften the rice paper, fill a pie plate or
shallow baking dish with tepid water. Place 2 or 3
rice paper sheets in the water and allow to soak
about 45 seconds to 1 minute. Remove 1 at a time and
carefully stack between sheets of paper towels.
Continue soaking and draining until you have
softened 16 rice sheets.
Turn over the stack and begin working from the
bottom of the stack first. Place a softened rice
paper sheet on a clean work surface. On the bottom
third of the sheet, pile 1/4 cup of the noodle
mixture. Just above the noodles, place a shrimp
half, skin side down, and top with a cilantro leaf
and mint leaf. Fold the bottom of the paper up and
over the noodle mixture, then fold each side toward
the center, rolling gently and as tightly as
possible from the bottom until completely rolled.
Place rolls seam side down on a plate and continue
until all ingredients have been used.
Keep assembled rolls under wet paper towels
covered with plastic wrap. Store at room temperature
up to 3 hours, do not refrigerate.
Copyright, 1999,
The Barefoot
Contessa Cookbook,
All rights reserved
See this recipe on
air Monday Jun. 14
at 5:30 PM ET/PT.
This recipe is
available for a
limited time only. Why?
Recipe
Summary Difficulty:
Easy Prep Time: 10
minutes Inactive Prep
Time: 3 minutes Yield: 3 to 4
servings User
Rating: No
Rating
4
cups (2 pints) plain yogurt
1/4 cup raisins
1/4 cup chopped walnuts
1 1/2 teaspoons pure vanilla
extract
1/4 cup good honey
1 orange, zest grated
1/2 to 1 cup freshly
squeezed orange juice
Orange, orange zest, raisins
and walnuts, for garnish
(optional)
Line
a sieve with cheesecloth or
paper towels and suspend it
over a bowl. Pour the yogurt
into the sieve and allow it
to drain, refrigerated, for
3 hours or overnight.
Place the thickened
yogurt into a medium bowl
and stir in the raisins,
walnuts, vanilla, honey, and
orange zest. Thin with
orange juice until it is a
desirable consistency.
Garnish with sections of
orange, orange zest,
raisins, or walnuts and
serve.
Potato
Basil Frittata
Inspired by Anna
Pump
See this recipe on
air Monday Jun. 14 at
5:30 PM ET/PT.
This recipe is
available for a
limited time only. Why?
Recipe
Summary Difficulty:
Medium Prep Time: 20
minutes Cook Time: 1
hour Yield: 8
servings User
Rating: No
Rating
Melt 3 tablespoons of
butter in a 10-inch ovenproof
omelet pan over medium-low
heat. Add the potatoes and fry
them until cooked through,
turning often, about 10 to 15
minutes. Melt the remaining 5
tablespoons of butter in a
small dish in the microwave.
Meanwhile, whisk the eggs,
then stir in the ricotta,
Gruyere, melted butter, salt,
pepper, and basil. Sprinkle on
the flour and baking powder
and stir into the egg mixture.
Pour the egg mixture over
the potatoes and place the pan
in the center of the oven.
Bake the frittata until it is
browned and puffed, 50 minutes
to 1 hour. It will be rounded
and firm in the middle and a
knife inserted in the frittata
should come out clean. Serve
hot.
4 cups
plus 1 tablespoon flour
2 tablespoons sugar, plus
extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted
butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with
2 tablespoons milk or water,
for egg wash
Preheat
the oven to 400 degrees F.
Combine 4 cups flour, 2
tablespoons sugar, the baking
powder, and salt in an
electric mixer fitted with a
paddle attachment. Blend in
the cold butter at the lowest
speed and mix until the butter
is in pea-sized pieces.
Combine the eggs and heavy
cream and quickly add to the
flour/butter mixture. Combine
until just blended. Combine
the raisins and 1 tablespoon
flour and then add to the
dough and mix quickly. The
dough may be a bit sticky.
Dump the dough out onto a
floured surface and be sure it
is well combined. Flour your
hands and a rolling pin and
roll the dough out to 3/4-inch
to 1-inch thick. You will see
lumps of butter in the dough.
Cut into squares with a 4-inch
cutter and then cut in half
diagonally to make triangles.
Place on a cookie sheet lined
with parchment paper.
Brush the scones with the
egg wash and sprinkle with
sugar. Bake for 20 to 25
minutes until the outsides are
crisp and the insides are
done.
4 cups
old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
1 1/2 cups small diced dried apricots
1 cup small diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews
Preheat the oven to
350 degrees F.
Toss the oats, coconut, and almonds
together in a large bowl. Whisk together
the oil and honey in a small bowl. Pour
the liquids over the oat mixture and stir
with a wooden spoon until all the oats and
nuts are coated. Pour onto a 13 by 18 by
1-inch sheet pan. Bake, stirring
occasionally with a spatula, until the
mixture turns a nice, even, golden brown,
about 45 minutes.
Remove the granola from the oven and
allow to cool, stirring occasionally. Add
the apricots, figs, cherries, cranberries,
and cashews. Store the cooled granola in
an airtight container.
Recipe
Summary Difficulty:
Easy Prep Time: 5 minutes Yield: about 1 cup User Rating:
1/2 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon lemon
2 tablespoons apple cider
Combine all ingredients in
bowl and mix well.
This recipe was provided by
professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The FN chefs
have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any
representation as to the results.
See this recipe on air Saturday
Jun. 12 at 12:00 AM ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 25 minutes Cook Time: 1 hour 55 minutes Yield: 8 servings User
Rating:
5 cloves garlic,
peeled
2 tablespoons olive oil
1 (#10 size) can catsup
1 large Vidala onion fine chopped
2 tablespoons soy sauce
1 teaspoon liquid smoke
2 tablespoons Worchestshire sauce
3 tablespoons yellow mustard
1 (5-ounce) bottle pickapeppa sauce (This
contains: mangos, raisins, tamarinds, salt
and pepper, tomatoes)
2 tablespoons wine vinegar
2 large juice oranges
1 large lime
2 lemons
1/2 cup brown sugar
3 tablespoons grated horseradish
1 can cola, (recommended Dr. Pepper
Few dried chiles, to taste
1 tablespoon cayenne pepper, to taste
Chicken:
3 whole chickens, halved
1 cup poultry seasoning
1 large onion
4 cloves garlic
1 can beer
1 stick butter
2 tablespoons cider vinegar
Place the garlic in
cup of boiling water for 3 minutes. Remove
and chop fine. Saute the onions in the olive
oil over medium-high heat for 5 minutes,
until just starting to brown. Remove from
the heat and wait 1 minute for the pan to
start to cool. Add the chopped garlic, stir,
and place mixture in a bowl to cool - never
let the garlic hit the hot oil over the fire
- this way the garlic will infuse the
remaining moisture and not burn and get
bitter.
In a large stock pot over medium-low heat
add the catsup and bring to a slow simmer,
always stirring. After 10 minutes add the
onions, garlic, soy sauce, liquid smoke,
Worcestershire sauce, yellow mustard,
pickapeppa sauce, and wine vinegar, and let
simmer for another 10 minutes, covered.
Cut all the fruit into quarters and
squeeze the juice into the pot. Then, add
the fruit to the pot, with the brown sugar,
horseradish, and Dr. Pepper. Continue to
simmer for at least 40 minutes, covered.
Add the dried chile peppers and cayenne,
turn off heat and let the chiles go to work
for about another 20 minutes.
Chicken:
Add all items to a very large pot of boiling
water. Reduce heat, cover with a plate and
simmer for 1 hour. Remove from the pot and
let cool to room temperature, covered.
Your grill should be very hot. We use a
smoke box with wet wood chips in the gas
grill to add a nice wood flavor (optional).
Lightly spray the grill with non stick
spray. Add the chicken and get nice grill
marks on both sides. The bbq sauce should be
in a large pot that has just been removed
from the heat.
Very important: Just paint the chicken
lightly with the sauce and let it stay on
the grill for 1 minute on each side, just to
burn the sauce. Remove from the grill and
submerge in the hot bbq suce for a just a
second. Put on platter and serve with very
sour dough bread and vinegar and oil based
cole slaw, cold beer and look out.
2 1/2 cups water
2 tablespoons brown sugar
2 tablespoons oil
1/4 cup vinegar
2 1/2 teaspoons salt
1/4 cup chopped onion or 2 tablespoons onion
powder
2 1/2 teaspoons black pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 teaspoons chili powder
1/2 teaspoons hot pepper sauce
1/2 teaspoons red pepper
1 clove garlic or 1 tablespoon powdered
garlic
10 (1-inch thick) pork chops
Combine all
ingredients except for the pork chops and
bring to a rolling boil. Remove from the
heat and cool. Refrigerate sauce overnight
to blend flavors.
Heat a grill to medium-high heat.
Apply sauce to chops with dish mop or
paint brush. Grill to desired doneness,
about 5 minutes per side for medium-well.
Baste with sauce each time they are turned.
This recipe was
provided by professional chefs and has been
scaled down from a bulk recipe provided by a
restaurant. The FN chefs have not tested
this recipe, in the proportions indicated,
and therefore, we cannot make any
representation as to the results.
1/2 cup chili
powder
1/2 cup paprika
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper
1/4 cup brown sugar
1 tablespoon garlic powder
Yellow mustard
3 slabs ribs
Mix dry
ingredients in a bowl.
To prepare the ribs, remove the
membrane from the back side of the
ribs. Coat the entire racks of ribs
with yellow mustard. Then coat the
ribs with dry rub. Coat well, then
shake off excess.
Let the rib marinate in the cooler
for 2 to 4 hours.
Heat smoker to 210 degrees F.
Put on the smoker for approximately
4 1/2 hours or until tender. Meat
should pull off the bone, leaving bone
clean.
This recipe was
provided by professional chefs and has
been scaled down from a bulk recipe
provided by a restaurant. The FN chefs
have not tested this recipe, in the
proportions indicated, and therefore,
we cannot make any representation as
to the results.
Recipe
Summary Difficulty:
Medium Prep Time: 15 minutes Cook Time: 3 hours 10
minutes Yield: 4 servings User
Rating:
2 racks pork
ribs
House Seasoning, recipe follows
Jerry's Basting Sauce, recipe
follows
Favorite BBQ sauce, if desired
Prepare
smoker to 250 degrees F. I use
charcoal and wood chips such as
hickory.
Remove membrane from ribs if
desired. Rub thoroughly with House
Seasoning. Place ribs on smoker
grate and cover. Slow smoke ribs for
2 to 3 hours. Every 15 minutes brush
ribs with vinegar solution. We serve
our ribs without sauce. If you like
sauce cooked on, brush ribs with
sauce about 15 minutes before they
are done, turning often, watching
carefully that the sauce does not
burn. Ribs are done when they are
tender enough to easily pull from
the bones. If you're not a sauce
eater, remove ribs, cut and serve
with BBQ sauce on the side.
House
Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Jerry's
Basting Sauce:
3/4 cup white vinegar
3/4 cup lemon juice
4 dashes Worcestershire sauce
3 to 4 dashes hot red pepper sauce
1 small onion, minced
3 to 4 dashes salt
Seasoned pepper, to taste
2 to 3 cups water
In a medium
saucepan, mix all ingredients and
bring to a boil. Remove from heat.
Use this sauce to brush ribs or
chicken to keep moist.
Recipe
Summary Difficulty:
Easy Prep Time: 15
minutes Cook Time: 1 hour Yield: 6 to 8
servings User
Rating: No Rating
Aunt
Peggy's Grilling Sauce:
1/2 cup (1 stick) butter
1 cup Worcestershire sauce
1/4 cup crunchy peanut butter
2 lemons, juiced
Chicken:
2 (2 1/2 to 3-pound) chickens
split into 2 halves, to yield 4
halves
House Seasoning, recipe follows
Heat butter
in a skillet. Add the
Worcestershire sauce, peanut
butter, and lemon juice, and blend
well. Simmer for 10 minutes.
Prepare grill for direct
grilling. When coals are white
hot, spread them evenly and place
grate on grill to heat. Spray
grate with cooking spray to avoid
sticking. Rub chickens thoroughly
with House Seasoning. Place
chicken halves onto your grill to
begin the cooking process, this
could take up to 1 hour depending
on your coals. Turn as often as
necessary to prevent burning.
About 10 to 15 minutes before
serving, start basting with the
grilling sauce on both sides,
turning constantly. Chicken is
done when leg moves easily at
joints.
House
Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Make a dry rub by combining
chili powder, salt, garlic and
onion powders, black pepper,
sugar, dry mustard, and bay
leaf. Season the raw brisket on
both sides with the rub. Place
in a roasting pan and roast,
uncovered, for 1 hour.
Add beef stock and enough
water to yield about 1/2 inch of
liquid in the roasting pan.
Lower oven to 300 degrees F,
cover pan tightly and continue
cooking for 3 hours, or until
fork-tender.
Trim the fat and slice meat
thinly across the grain. Top
with juice from the pan.
This
recipe was provided by
professional chefs and has been
scaled down from a bulk recipe
provided by a restaurant. The FN
chefs have not tested this
recipe, in the proportions
indicated, and therefore, we
cannot make any representation
as to the results.
To make
the rib rub, combine all the
ingredients. Rub over the
surface of the ribs to coat.
Preheat a BBQ pit or an
oven to 250 degrees F.
Rub both sides of the rack
of ribs evenly with the rib
rub. Place on the pit or in
the oven, bone side sown, and
roast for about 3 hours. About
15 minutes before the ribs are
done, turn the rack over and
let the other side get some
color. (In the oven, turn the
ribs occasionally, then broil
to brown.) When the ribs are
done, the rack relaxes and
droops when you lift it at the
center. Cut the ribs parallel
to the bones and serve with
lots of napkins.
This
recipe was provided by
professional chefs and has
been scaled down from a bulk
recipe provided by a
restaurant. The FN chefs have
not tested this recipe, in the
proportions indicated, and
therefore, we cannot make any
representation as to the
results.
Recipe
Summary Difficulty:
Easy Prep Time: 12
minutes Inactive Prep Time:
30 minutes Cook Time: 2 hours
30 minutes Yield: 6 to 8
servings User
Rating: No Rating
1 pound
dried pinto beans
1/4 pound salt pork
3 to 4 cloves garlic, minced
Salt
1 tablespoon chili powder
First,
rinse the dried beans and remove
any stones or dirt. Cut the pork
into thin strips and rinse. Cover
the beans with water, add the pork
and garlic and boil until tender
over medium heat (low boil), about
2 1/2 hours. Beans should always
be covered with water. If needed,
add more hot water to
cover—especially if you want
more bean broth. When the beans
are tender, season with salt, to
taste, and chili powder. Then let
the beans sit and absorb these
flavors for a while.
Cook's tip: If you want to
speed up the cooking process, you
can soak the beans in water
overnight. Then drain and begin
the cooking steps. Also, salting
the beans when they first begin to
cook can make them tough, so
always salt after beans are
tender.
This recipe
was provided by professional chefs
and has been scaled down from a
bulk recipe provided by a
restaurant. The FN chefs have not
tested this recipe, in the
proportions indicated, and
therefore, we cannot make any
representation as to the results.
4
strips bacon
1 pound small red potatoes,
unpeeled
1 green onion, sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper
Cook
bacon until crispy. Drain,
reserving a few tablespoons
of the grease, and crumble.
Set aside.
Place the potatoes in a
large saucepan. Cover with
cold water. Add a tablespoon
of the bacon grease and some
salt and place over
medium-high heat. Bring to a
boil and cook until the
potatoes are tender, about
15 to 20 minutes. Drain and
let the potatoes cool and
then cut into bite-size
pieces.
In a separate bowl, mix
mayonnaise, Dijon mustard,
salt, and pepper for
dressing.
Toss potatoes, onion, and
egg in dressing. Add bacon.
Serve chilled.
This
recipe was provided by
professional chefs and has
been scaled down from a bulk
recipe provided by a
restaurant. The FN chefs
have not tested this recipe,
in the proportions
indicated, and therefore, we
cannot make any
representation as to the
results.
Rub 4 slabs of ribs
with BearBQ Butt Rub, and wrap tightly
with plastic wrap. Let sit overnight night
in refrigerator. Get up next morning make
Bloodymary, take ribs out of refrigerator,
go out in backyard and start smoker. Add
about 4 to 5 hickory chunks soaked in
water. When smoker is ready place ribs in
rib rack and place on smoker. Temperature
should stay around 200 to 250 degrees F.
Smoke for about 3 hours, turning once
about 1/2 way through the cooking time.
After 3 hours mop ribs with BearBQ sauce
and wrap in foil, seal tightly and put
back on smoker for about 1 hour. Unwrap
ribs mop again with sauce and put back on
smoker for another 1/2 hour to 1 hour.
When ribs are done the bone should be able
to be pulled away from the meat easily.
Tender as my heart. As a great Cook once
said " It ain't rocket science, it's
a food of love thang". You just know
when they are done.
BBQ Sauce:
1 large onion
1 head garlic, separated into cloves
16 ounces white vinegar
16 ounces cider vinegar
1 pound butter
1 (10-pound) super-size container ketchup
(14 cups)
7 cups lemon juice
2 cups sugar
2 cups brown sugar
2 tablespoons kosher salt
2 tablespoons fresh ground black pepper
3 tablespoons fresh ground mustard seed
4 tablespoons fresh ground allspice
8 shakes liquid smoke
3 to 6 tablespoons ground home grown dried
tabasco peppers
2 tablespoons molasses
In a blender or
food processor, puree the onion and garlic
with some of the vinegar. Melt butter in
large stock pot, add onion and garlic
puree, saute for about 5 minutes. Add the
ketchup and stir very well. Start adding
the rest of the ingredients 1 at a time
stirring well and often. Simmer for about
1 hour, stirring frequently.
See this recipe on air
Saturday Jun. 12 at 12:00 AM
ET/PT.
Recipe
Summary Difficulty:
Medium Prep Time: 25 minutes Inactive Prep Time: 15
minutes Cook Time: 1 hour 5
minutes Yield: 10 to 12 appetizer
servings User
Rating:
1/2 pound shrimp,
chopped fine, shells reserved
1/2 cup white wine
1 pound spinach, frozen, chopped
1/2 pound bacon, chopped
2 tablespoons unsalted butter
4 whole shallot, minced
2 cloves garlic, minced
1/4 teaspoon dry thyme
White pepper and salt
1/2 cup heavy cream
1/8 teaspoon cayenne
1-ounce hazelnut liqueur (recommended:
Frangelico)
1/2 cup grated Swiss cheese
1/4 cup grated Asiago
2 dozen fresh oysters, in the half shell
Shell shrimp,
then add shells to the white wine and
simmer in a small covered saucepan for
about 30 minutes. Strain and reduce
liquid to about 1/4 cup.
Add spinach to reduced liquid, cover
and cook until tender. Allow to cool. In
a small saute pan cook bacon until
crisp. Remove bacon bits and drippings
from pan. Melt butter, then add shallots
and garlic and cook until translucent.
Add shrimp and spices; continue to cook
until shrimp are opaque.
Drain spinach well, reserving liquid.
Add spinach liquid, heavy cream and
hazelnut liqueur to shrimp mixture and
continue to cook until liquid is
thickened and reduced by 1/2. Allow to
cool.
Then in a medium sized bowl mix
spinach with shrimp, bacon and remainder
of ingredients (except oysters). Top
each oyster with about 2 to 3
tablespoons of the stuffing. Cook on top
rack of grill at high heat until mixture
is bubbling and golden brown on top.
NOTES : Also makes an excellent
stuffing for fish!
Lightly butter a deep 9 by 13-inch
baking dish.
Shred left over BBQ into fine pieces
and set aside.
In a large bowl, stir together the
butter, milk, and sugar. Beat in the
eggs, 1 at a time, until well
incorporated. Add the creamed corn,
chiles, cheese, and shredded BBQ and
stir until well incorporated.
In a separate bowl, stir together
flour, cornmeal, baking powder, and
salt. Add flour mixture to corn
mixture; stir until smooth. Pour
batter into prepared pan.
Bake in preheated oven for 1 hour
10 minutes, or until golden brown and
until a toothpick inserted into center
of the pan comes out clean.
Topping:
Combine all and melt in microwave.
Brush over cornbread and place back in
oven for a few minutes. Cut into
squares and serve warm. It's ok to
break up pieces and serve in a small
bowl.
1 pound ground chuck
Salt and freshly ground pepper
1/2 cup best-quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 hamburger buns with sesame seeds
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced into 1/4-inch thick slices
Form the meat into 4 (1/4-inch)
thick burgers. Season the meat with salt and pepper on
both sides and cook in a saute pan over high heat to
medium doneness, about 2 to 3 minutes per side.
Combine the mayonnaise and roasted garlic in a small
bowl and season with salt and pepper, to taste. Spread
both sides of each bun with mayonnaise and mustard. Place
a slice of cheese on the bottom portion of each bun, place
the burger on top of the cheese, then top the cheese with
a slice of ham, followed by another slice of cheese and
then the pickle slices. Place the tops of the bun over the
pickles and cook on a sandwich press, or wrap the burgers
in aluminum foil and cook in a hot skillet over high heat
with a heavy skillet placed on top of the burger to press
the sandwich. Cook until golden brown and cheese has
melted.
BBQ Sauce:
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon cane syrup or molasses (recommended: Steen's)
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
Pork:
2 pork tenderloins
Salt and freshly ground pepper
Potato Salad:
1/2 cup mayonnaise
1 medium onion, chopped
1/2 lemon, juiced
1 tablespoon chopped garlic
2 tablespoons chopped cilantro leaves
1 pound red potatoes, boiled until tender
1/4 pound bacon, cooked until crispy and drained
Salt and pepper
Chopped chives or green onions, for garnish
Preheat a grill or grill pan. In a bowl,
combine ingredients for BBQ sauce and whisk well, Set aside.
Slice the pork tenderloin into pieces and pound thinly between
sheets of plastic wrap. Season with salt and pepper. Dip into the
BBQ sauce and grill quickly on the grill or in a grill pan.
Potato Salad: In a large bowl, combine mayonnaise, onions,
lemon juice, garlic, and cilantro. Quarter the cooked red potatoes
and add to the bowl. Add the cooked bacon and season with salt and
pepper. Stir well.
Mound the potato salad onto a large platter. Top with the BBQ
pork cutlets and garnish with chives or green onions.
Combine all of the spices in a bowl.
Rub 1 side of each tuna steak with some of the rub. Heat oil
in a large pan over high heat. Place the tuna in the pan,
rub-side down, and cook until golden brown and the spices
have formed a crust, about 2 minutes. Turn over and continue
cooking for 1 to 2 minutes for rare doneness. Drizzle each
steak with some of the Mustard-Mint Sauce.
Mustard Mint Sauce:
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoons prepared horseradish, drained
3 mint leaves, finely chopped
Kosher salt and freshly ground pepper
Whisk together all ingredients in a small bowl and season
with salt and pepper, to taste.
2 (1-pound) pork
tenderloins
Olive oil
Salt and freshly ground pepper
Hazelnut Romesco, recipe follows
Fresh Oregano Vinaigrette, recipe follows
Preheat grill. Rub
pork with oil and season with salt and
pepper. Place on the grill and grill until
golden brown, turn over and continue
grilling to desired doneness. Let rest and
cut on the bias. Serve with a dollop of
Hazelnut Romesco and drizzle with Fresh
Oregano Vinaigrette.
Romesco Sauce:
1/4 cup olive oil
6 peeled garlic cloves
1 red bell pepper, grilled, peeled and
seeded
2 ripe plum tomatoes
2 ancho chiles, soaked in boiling water
until soft, seeded
1 slice white bread, crust removed cut into
small cubes
1/2 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
Salt and freshly ground pepper
Heat the olive oil in a large saute pan
over high heat until smoking. Separately
saute the garlic, bell pepper, tomatoes,
chiles, and bread cubes until lightly
browned, about 2 minutes each. Remove each
ingredient with a slotted spoon as it is
done. Deglaze the pan with the wine.
Place all the sauteed ingredients and the
deglazing liquid into a food processor and
blend until smooth. Add the hazelnuts and
process until finely chopped. Add the honey
and season to taste with salt and pepper.
Fresh Oregano
Vinaigrette:
1/4 cup sherry vinegar
1/2 shallot, peeled and finely diced
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and freshly ground pepper
1/2 cup pure olive oil
Whisk together vinegar, shallot, mustard
and honey in a small bowl. Season with salt
and pepper, to taste. Slowly whisk in olive
oil until emulsified.
Heat a medium saute pan over
medium heat. Add the oil and flour and stir together to
make a roux. Cook slowly until the mixture turns a deep
peanut butter color. Whisk in the beef broth and bring
to a simmer. Simmer for 10 minutes.
In a mixing bowl, combine the beef, egg, bread
crumbs, Parmesan, oregano and minced onions together. If
mixture is too wet, add a little more bread crumbs. If
mixture is too dry, add a tablespoon of water. Season
the mixture with salt, pepper, and cayenne.
Mix well with your hands and form small meatballs.
Insert half of a clove of garlic in the center of each
and pinch the beef around it.
Combine the flour and Essence in a shallow plate.
Roll the meatballs evenly in the flour mixture. Reserve
any excess flour.
In a large skillet, heat the oil. When the oil is
hot, add the meatballs and brown evenly, using a spoon
to turn them. Remove the meatballs from the pan and
place in the gravy and simmer for 5 minutes. Stir in the
parsley and oregano and season, to taste, with salt and
pepper.
Slice open the French bread. Spread with mayonnaise
and mustard. Place provolone slices on the bread.
Transfer the meatballs and gravy to the roll and serve
with potato chips.
Emeril's ESSENCE Creole Seasoning
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 1 hour Cook Time: 1 hour Yield: 4 to 6 servings User Rating: 5stars
Click photo to enlarge
Spice Mix for
chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for
garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment:
Large paella pan or wide shallow skillet
Rub the spice mix
all over the chicken and marinate chicken for 1 hour in
the refrigerator.
Heat oil in a paella pan over
medium-high heat. Saute the chorizo until browned, remove
and reserve. Add chicken skin-side down and brown on all
sides, turning with tongs. Add salt and freshly ground
pepper. Remove from pan and reserve.
In the same pan, make a sofrito by
sauteing the onions, garlic, and parsley. Cook for 2 or 3
minutes on a medium heat. Then, add tomatoes and cook
until the mixture caramelizes a bit and the flavors meld.
Fold in the rice and stir-fry to coat the grains. Pour in
water and simmer for 10 minutes, gently moving the pan
around so the rice cooks evenly and absorbs the liquid.
Add chicken, chorizo, and saffron. Add the clams and
shrimp, tucking them into the rice. The shrimp will take
about 8 minutes to cook. Give the paella a good shake and
let it simmer, without stirring, until the rice is al
dente, for about 15 minutes. During the last 5 minutes of
cooking, when the rice is filling the pan, add the lobster
tails. When the paella is cooked and the rice looks fluffy
and moist, turn the heat up for 40 seconds until you can
smell the rice toast at the bottom, then it's perfect.
Cook's note: The ideal paella has a
toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes.
Garnish with peas, parsley and lemon wedges.
Spice Mix for
chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
Combine ingredients
in a small bowl. Rub the spice mixture all over the
chicken; marinate for 1 hour, covered
Episode#: TU1A04
Roast
Top Round Beef Roast with Yorkshire Pudding Recipe
courtesy Emeril Lagasse, 2002
Recipe
Summary
Prep
Time: 30 minutes
Cook
Time: 2 hours 20 minutes
Inactive
Prep Time: 1 minute
Yield: 6
servings
Yorkshire Pudding:
1 heaping cup all-purpose flour
1/2 teaspoon salt
1 cup whole milk
2 large eggs
3 tablespoons beef drippings and fat
1 (4 1/2 to 5 pound) top round roast,
rinsed and patted dry
16 cloves peeled garlic
1 tablespoon fresh thyme
2 teaspons salt
1 teaspoon Essence, recipe follows
1 teaspoon ground black pepper
2 tablespoons vegetable oil
12 small sprigs fresh thyme
Preheat the oven to
400 degrees F.
To make the Yorkshire Pudding batter, in a
bowl, combine the flour and salt. In another bowl, beat the
eggs. Add the milk and gradually add to the flour, mixing to
make a thin, smooth batter, being careful not to over mix.
Let rest for at least 1 hour at room temperature, or for
several hours in the refrigerator (bringing to room
temperature before cooking).
Put the roast in a small roasting pan,
bone side down. With a small sharp knife, make sixteen
1/2-inch-deep slits in the meaty side of the roast. Insert 1
garlic clove into each slit, pressing into the meat. Pinch
with your thumb and index finger to close the openings.
Combine the chopped thyme, salt, Essence, and pepper in a
small bowl. Slowly stir in the oil to make a paste. Rub the
paste on both sides of the roast, and place the thyme sprigs
under the roast. Roast for 1 hour. Remove the pan from the
oven and turn the roast for even browning. Reduce the oven
temperature to 350 degrees F and continue roasting until an
instant-read thermometer inserted in the thickest part of
the roast reads 125 to 130 degrees F for medium-rare, about
45 minutes, or 140 degrees F for medium, about 1 hour.
Remove from the oven and let the roast stand for 15 minutes
before carving.
While the roast is resting, make the
Yorkshire Pudding in the same roasting pan.
Increase the oven temperature to 450
degrees F. Pour off all but 3 tablespoons of the hot pan
drippings, adding hot melted butter as necessary to make the
correct measure. Place the pan in the oven to stay hot while
the oven comes to temperature.
Pour the prepared batter into the dish and
bake, without opening the oven door, until risen and golden
brown, 15 to 20 minutes. Remove from the oven and serve
immediately with the carved rib roast.
Combine all
ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Recipe from "New New Orleans
Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.
Episode#: EM1F26
Italian
Sausage Recipe courtesy Alton Brown
Recipe
Summary
Prep
Time: 50 minutes
Cook
Time: 15 minutes
Inactive
Prep Time: 4 hours
Yield: 2
pounds or 10 to 12 (4-inch) sausage links
1 1/2 teaspoons fennel seed
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 tablespoon chopped parsley leaves
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
5 feet of 36 millimeter collagen casings (do not allow to get wet at any
time)
Shortening, to lubricate nozzle of stuffer
Special equipment: meat grinder with stuffing attachment
or manual stuffer
Toast fennel seed in medium sized,
heavy saute pan over medium heat, constantly moving seeds around in pan
until they start to turn light brown, about 5 minutes. Set aside to cool.
Once cool, grind seeds and combine with salt, pepper, and chopped parsley
in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1
hour.
Using the fine blade of a grinder, grind the pork. After
lubricating stuffer or stuffing attachment with shortening, load casing
onto attachment, clipping end with a clothespin. Stuff meat into casings,
trying to avoid air pockets. After stuffing is finished lay out on counter
and tie off end. Pinch and twist to form 4-inch sausages. Wrap in
parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator
for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap
in aluminum foil. If using immediately, saute over medium heat in a heavy
saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook
for 10 minutes. Remove lid and continue cooking over medium heat, turning
every 2 to 3 minutes until golden brown. Sausage should reach an internal
temperature of 150 to 156 degrees F.
Combine diced pork with all
other ingredients and chill for 1 hour. Using the fine blade of a
grinder, grind the pork. Form into 1-inch rounds. Refrigerate and
use within 1 week or freeze for up to 3 months. For immediate use,
saute patties over medium-low heat in a non-stick pan. Saute until
brown and cooked through, approximately 10 to 15 minutes.
Preheat the oven to 350 degrees F.
Crumble 8 cookies into small, bite-size pieces. Finely grind
the remaining cookies in a food processor or blender. Add the
butter and process until moist crumbs form. Press the mixture
into bottom of a 9 1/2-inch spring form pan. Bake until
golden, about 8 minutes. Remove from the oven and cool
completely on a wire rack.
Spread all of the softened chocolate swirl ice cream over the
crust. Sprinkle with half of the crumbled cookies and cover
with 3/4 cup ganache (As necessary, microwave the ganache for
30 seconds to keep it at pouring consistency, but do not allow
it to get too hot as it will melt the ice cream) and freeze
until set.
Spread all of the softened mocha ice cream over the hardened
ganache. Sprinkle with the remaining crumbled cookies. Freeze
until very firm, at least 4 hours. Cut around pan sides to
loosen cake. Turn the cake out onto a wire rack set over a
baking sheet. Pour the ganache over the top and sides of the
cake. Let sit and pour remaining ganache over so the cake is
completely coated with chocolate.
Freeze on the wire rack until very firm, at least 4 hours.
Serve cake straight from the freezer.
Walnut Butter Cookies:
1 tablespoon unsalted butter, softened, plus 8 ounces (2
sticks)
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dark brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup walnuts, toasted, finely chopped
Preheat the oven to 350 degrees F and
position the oven racks in the middle of the oven. Lightly
grease 2 large baking sheets with 1 tablespoon of the butter
and set aside.
Sift the flour, baking powder, baking soda, and salt into a
medium bowl. Place the butter and sugar in the bowl of an
electric mixer and cream the ingredients on high speed. Add
the vanilla and egg, and combine on medium speed. Stop the
mixer and scrape down the sides of the bowl. Add the flour
mixture and combine on low speed. Remove bowl from mixer. Stir
in walnuts by hand.
Form into balls about 2 tablespoons each in size. Divide the
balls of dough between the prepared baking sheets, and press
to slightly flatten, leaving about 2-inches of space between
each cookie. Bake in batches in the oven until golden brown,
about 20 minutes. Remove from the oven and cool on wire racks.
Yield: 24 cookies
Combine the cream, milk, sugar, and
orange zest in a medium, heavy saucepan. Scrape the seeds from
the vanilla bean into the pan and add the vanilla bean halves.
Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot
cream into the egg yolks. Gradually add the egg mixture,
whisking, to the hot cream. Cook over medium-low heat,
stirring occasionally, until the mixture thickens enough to
coat the back of a spoon and reaches 170 degrees F. on an
instant-read thermometer, about 5 minutes. Remove from the
heat and strain through a fine mesh strainer into a clean
container. Cover with plastic wrap, pressing down against the
surface to keep a skin from forming. Chill in the refrigerator
for 2 hours.
Combine the chocolate and oil in a small saucepan and melt
gently, stirring occasionally, over medium heat. Remove from
the heat and let cool slightly.
Remove from the refrigerator and pour into the bowl of an ice
cream machine. Freeze according to the manufacturer's
instructions. After the ice cream is made, transfer to an
airtight container and stir in the melted chocolate. Cover
tightly and freeze until ready to use.
Yield: 1 quart
Scald the cream and butter in a small
saucepan over medium heat. Remove from the heat. Place the
chocolate in a heatproof bowl. Add the hot cream and let sit
for 2 minutes, then whisk until smooth. Let cool to room
temperature before using. (The sauce can be kept refrigerated
in an airtight container for several days, but it must be
returned to room temperature before serving.)
Mocha Ice Cream:
4 ounces bittersweet chocolate chips
2 cups heavy cream
4 large egg yolks
1/2 cup sugar
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
In the top of double boiler set over
medium high heat, melt the chocolate. Remove from the heat.
In a medium saucepan, bring the cream to a gentle boil. Remove
from the heat.
In a small mixing bowl, whisk together the egg yolks and sugar
until slightly thickened. Whisk 1/2 cup of the hot cream into
the egg mixture. Whisk in the coffee powder. In a slow, steady
stream, gradually add the egg mixture to the pan of hot cream.
Cook over moderately low heat, stirring occasionally, until
the mixture thickens enough to coat the back of a spoon and
reaches 170 degrees F on an instant-read thermometer, 3 to 5
minutes.
Remove the pan from the pan from the heat and strain the
mixture into a clean bowl through a fine mesh strainer,
pressing against the strainer with the back of a spoon. Add
the melted chocolate and vanilla. Pour into a container and
cover with waxed paper or plastic wrap, pressing down against
the surface to keep a skin from forming. Chill in the
refrigerator for at least 2 hours.
When cold, pour into the bowl of an ice cream machine. Churn
and freeze according to manufacturer's instructions. When the
ice cream has come together, transfer to an airtight container
and place in the freezer until ready to serve.
Yield: 3 1/2 cups
Mr.
Lou's Sorbet Trio: Lemon-Mint, Tangerine-Basil, and
Pineapple Raspberry Recipe courtesy Emeril Lagasse,
2002
Recipe
Summary
Prep
Time: 1 hour 35 minutes
Cook
Time: 15 minutes
Inactive
Prep Time: 3 minutes
Yield: about
1 quart of each flavor
Lemon-Mint:
2 cups lemon juice
2 cups simple syrup, recipe follows
1/4 cup packed mint leaves
In a 2-quart saucepan set
over medium-high heat, add the lemon juice and simple syrup.
Bring the pan to a boil and add the mint leaves to the pan.
Remove from the heat, and allow the mint to steep in the sorbet
base for 5 minutes. Strain the sorbet base, chill it completely,
and churn in an ice cream maker according to the manufacture's
suggested procedure. Once the sorbet is frozen, transfer to
1-quart container and store tightly sealed in the freezer
Tangerine-Basil:
2 cups tangerine juice
2 cups simple syrup, recipe follows
1/4 cup packed basil leaves
3 tablespoons lemon juice
In a 2-quart saucepan set
over medium-high heat, add the tangerine juice and simple syrup.
Bring the pan to a boil and add the basil leaves to the pan.
Remove from the heat, and allow the basil to steep in the sorbet
base for 5 minutes. Add the lemon juice to the sorbet base,
strain the base and chill completely. Churn the sorbet in an ice
cream maker according to the manufacture's suggested procedure.
Once the sorbet is frozen, transfer to 1-quart container and
store tightly sealed in the freezer
Pineapple-Raspberry:
6 ounces fresh raspberries
1 (15 1/4-ounce) can crushed pineapples
1 1/2 cups simple syrup, recipe follows
1 cup pineapple juice
3 tablespoons lemon juice
Place the raspberries,
crushed pineapples, simple syrup and pineapple juice in a
2-quart saucepan set over medium-high heat. Once the pan comes
to a boil, remove from the heat and puree the raspberry and
pineapple mixture using an immersion blender, or in batches with
a bar blender. Use a fine mesh sieve to strain the puree, and
then add the lemon juice to it. Chill the base completely, and
pour it into an ice cream maker. Churn the sorbet in the ice
cream maker according to the manufacture's suggested procedure.
Once the sorbet is frozen, transfer to 1-quart container and
store tightly sealed in the freezer.
Simple Syrup:
2 cups water
2 cups sugar
Combine the water and
sugar in a saucepan. Cook until the sugar has dissolved. Remove
from the heat and cool.
Warm
Artichokes and Bacon over Dandelion Greens Recipe courtesy Emeril Lagasse,
2003
Recipe
Summary
Prep
Time: 20 minutes
Cook
Time: 25 minutes
Yield: 4
servings
1/4 pound bacon, sliced
4 cloves garlic, sliced
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
3/4 pound baby artichokes, halved and cleaned
Salt and Freshly ground black pepper
1 pound dandelion greens, cleaned
3 hard boiled eggs, sliced
In a large saute pan
over medium heat, add the bacon and cook until the fat is
rendered and the bacon is brown and crispy. Remove the bacon
with a slotted spoon to a paper towel lined plate and set
aside. Remove all but 2 tablespoons of the bacon fat from the
pan.
To the remaining bacon fat, add the garlic
and cook until golden brown, about 30 seconds to 1 minute.
Deglaze with the white wine vinegar and reduce by 1/4. Remove
from the heat and stir in the mustard. Add the artichokes,
toss well, and return to the heat and cook until the
artichokes are heated and slightly tender, about 5 minutes.
Season with salt and pepper.
Place the dandelion greens on a large
platter. Pour the artichoke mixture over the greens. Garnish
with the reserved bacon and the eggs.
4 tablespoons unsalted butter
3 pounds yellow onions, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/3 cup cognac
8 cups beef stock or broth
4 sprigs fresh thyme, tied into a bundle with kitchen string
1/2 loaf French bread, cut into 1/2-inch thick slices
1 pound Gruyere cheese, coarsely grated
2 egg yolks (optional)
1/2 cup Port wine (optional)
Finely chopped parsley, garnish
In a Dutch oven or other
large, heavy pot, melt the butter over medium-high heat. Add the
onions, salt and pepper, and cook, stirring, until golden brown, 15
to 18 minutes. Remove the pan from the heat and carefully add the
cognac. Return the pan to the heat and cook until the alcohol has
evaporated. Be careful as the cognac may ignite.
Add the beef stock and thyme sprigs and bring to a
boil. Reduce the heat to a simmer and cook the soup for 45 minutes.
While the soup is simmering, toast the bread
slices until light golden brown. Remove from the oven.
Preheat the broiler.
When the soup is ready, divide 1/2 of the toasted
bread slices between 6 individual ovenproof serving bowls or crocks
and top with 1/2 of the grated cheese. Ladle some of the soup among
the bowls and top with the remaining toasts. Ladle the remaining
soup among the bowls and top with the remaining cheese. Place the
bowls on a baking sheet and place under the broiler until the cheese
is melted, golden brown and bubbly, about 5 minutes. Remove from the
oven.
Optional topping:
In a small bowl combine the egg yolks and Port and whisk to
thoroughly combine. Pour some of the mixture evenly among the soup
bowls, stirring in around the edges so that it is incorporated into
the soup. (The heat of the soup will cook the egg yolk and this will
thicken and enrich the soup.)
Garnish the top with chopped parsley and serve
hot.
8 to 12 ounces fresh,
unsmoked pork sausage (*traditionally the Lyonnaise use "Saucisson
Pistache"-- pistachio sausage)
3 pounds new potatoes, such as red bliss, scrubbed well
1 tablespoon kosher salt
1/2 cup dry white wine
2 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar or Champagne vinegar
3 tablespoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons roughly chopped lightly toasted shelled pistachios
1 tablespoon minced parsley leaves
Sprigs fresh chervil or baby parsley, garnish
In a large saucepan, place
the sausage and enough cold water to cover by 2 inches. Bring to a
gentle simmer and cook until tender and cooked through, about 30
minutes. Do not let boil. Remove the pan from the heat and let the
sausage sit in the hot liquid for 5 minutes. Transfer the sausage
to a platter to cool slightly.
Meanwhile, in another large saucepan, place the
potatoes, kosher salt, and enough water to cover by 2 inches.
Bring to a boil. Reduce the heat to a low boil and cook until the
potatoes are tender yet still firm, 15 to 20 minutes. Drain and
let cool slightly. Slice into 1/4-inch thick rounds and place in a
large salad bowl. Sprinkle with the white wine while still warm.
In a mixing bowl, whisk together the Dijon
mustard, white wine vinegar, shallots, garlic, salt, and pepper.
While whisking, add the oil in a steady stream and whisk until the
vinaigrette is thick and emulsified. Adjust the seasoning, to
taste. Pour over the potatoes and gently toss to coat.
Slice the sausage into 1/4-inch thick rounds and
add to the potato mixture. Add the chopped parsley and pistachios,
and toss gently to combine. Garnish with chervil or baby parsley
sprigs and serve warm.
Free-Range Chicken in Vinegar
Lyon-style Recipe courtesy Emeril Lagasse, 2003
Recipe
Summary
Prep
Time: 20 minutes
Cook
Time: 55 minutes
Yield: 4
servings
1 free-range chicken or fryer,
3 1/2 to 4 pounds, cut into 8 pieces, rinsed and patted dry
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
8 tablespoons unsalted butter, cut into small pieces
1 tablespoon vegetable oil
6 cloves garlic, unpeeled
1 cup good-quality white wine vinegar
2 tomatoes, peeled, seeded and chopped, about 1 cup
2 cups chicken stock
2 tablespoons creme fraiche or heavy cream
Chopped parsley, garnish
Season the chicken evenly on
both sides with the salt and pepper.
In a large Dutch oven, melt 2 tablespoons of the
butter with the oil over medium-high heat. Add the chicken and
garlic cloves and cook until the chicken is well browned, turning
once, about 8 to 10 minutes per side. Add the vinegar and stir to
loosen any browned bits on the bottom of the pan. Add the tomatoes,
cover the pot and reduce the heat to medium. Cook until the chicken
is tender, about 25 minutes. Transfer the chicken pieces to a warmed
platter and cover to keep warm.
Add the chicken stock to the pot and bring to a
boil, scraping any browned bits that cling to the sides or bottom of
the pan. Cook until the sauce is reduced by 1/3 in volume, about 10
minutes. Strain the sauce through a fine sieve and return to the
pan, discarding the solids. Reduce the heat to low. Add the
remaining butter, a piece at a time, whisking constantly until all
the butter has been added and the sauce is smooth and thick. Do not
allow the sauce to boil and remove from the heat as necessary to
prevent from breaking. Add the creme fraiche and whisk to combine.
Adjust the seasoning to taste.
Ladle the sauce over the chicken and garnish with
the parsley.
Roasted
Leg of Lamb (Gyros) Recipe courtesy Tyler
Florence
Recipe
Summary
Yield: 10
servings
1 head garlic, cloves peeled
Kosher salt
2 bunches fresh oregano, leaves finely chopped
1 lemon, juiced
1 cup extra-virgin olive oil, plus more for searing
Freshly ground black pepper
1 butterflied leg of lamb, about 4 pounds
10 large Pita bread
1 head butter lettuce
5 vine-ripe tomatoes, chopped
Tzatziki, recipe follows
Finely chop up 1/2 of the garlic
on a cutting board and sprinkle with a generous pinch of salt. Mash the
garlic and salt together with the flat-side of a knife into a paste. Add
the oregano and continue to mash until incorporated. Put the
garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of
olive oil; season with salt and pepper. Slice the remaining garlic into
thin slivers.
Put the lamb on a large platter, and trim any excess
fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits
all over the meat with a sharp knife, and push the garlic slivers inside.
Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat
with salt and pepper. Roll up each piece of lamb lengthwise and tie with
butcher’s twine to hold the roasts together. Put the lamb on a large
platter and slather with the remaining garlic-oregano paste. Marinate,
covered, in the refrigerator for at least 1 hour or up to overnight.
Preheat the oven to 375 degrees F.
Wipe off the excess paste from the lamb so it won’t
burn in the oven. Place a large roasting pan over 2 burners on medium-high
flame and coat with a fair amount of olive oil. Put the lamb roasts in the
roasting pan and sear to form a nice brown crust on all sides. Transfer
the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should
be pink in the center and the internal temperature reads 130 degrees F.
Allow the lamb to stand 10 minutes to let the juices settle before and
slicing.
Cut off the butcher’s twine and thinly slice the lamb.
Place the meat in the center of the pita breads. Top with lettuce, chopped
tomatoes, and tzatziki.
Tzatziki (Yogurt And Cucumber
Sauce):
3 cups plain yogurt
1 lemon, juiced
2 medium cucumbers, peeled, halved, seeded and diced
1 tablespoon finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
Put all the ingredients in a
mixing bowl and combine with a fork. Refrigerate for at least 1 hour to
allow the flavors to marry.
Yield: 4 cups
Episode#: FO1D09
Yogurt-Mint
Marinated Grilled Leg of Lamb Recipe courtesy Bobby Flay
Recipe
Summary
Prep
Time: 10 minutes
Cook
Time: 1 hour 30 minutes
Inactive
Prep Time: 8 hours 10 minutes
Yield: 8
servings
1 de-boned (5 pound) leg of lamb,
trimmed of excess fat
5 cloves garlic, peeled and thinly sliced
2 cups Greek-style yogurt
1/2 cup fresh mint leaves
2 teaspoons ground cumin
3 to 5 dashes hot pepper sauce
Salt and freshly ground black pepper
Using a paring knife, make
several small slits over the entire surface of the lamb, and stuff the
slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper
sauce to the work bowl of a food processor and process until smooth. Place
the lamb on a large baking sheet and rub the entire leg with the yogurt
mixture. Cover and refrigerate for at least 8 hours, or overnight.
Preheat the grill to high. Remove the lamb from the
marinade and season well with salt and pepper. Place the lamb, skin side
down, on the grill. Grill until the skin side is golden brown, then turn
the lamb over, and reduce the heat of the grill to medium so that the
grill maintains a constant temperature of 350 degrees F. Continue grilling
until a thermometer inserted deep into the meat reaches a temperature of
145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove
lamb from grill, cover with foil, and let rest for 10 minutes. Slice the
meat on the bias into 1/4-inch thick slices.
Episode#: GL1B05
Greek
Grilled Leg of Lamb: Gyros Recipe courtesy Emeril
Lagasse, 2002
Recipe
Summary
Prep
Time: 20 minutes
Cook
Time: 1 hour 30 minutes
Inactive
Prep Time: 2 minutes
Yield: 16
servings
1 (4 to 5-pound) boneless leg
of lamb, trimmed of visible fat
5 cloves garlic, peeled and cut into 20 slivers
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Essence, recipe follows
16 pita breads
Tzatziki Sauce, recipe follows
Chopped tomatoes
With a sharp knife, make 20
slits across 1 side of the lamb and insert the garlic slivers. Place
in a large non-reactive dish.
In a bowl, whisk together the oil, lemon juice,
garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and
rub evenly across the surface. Cover with plastic wrap and marinate,
refrigerated, for at least 2 and up to 6 hours, turning
occasionally.
Remove from the refrigerator and let come to room
temperature. Season lightly on all sides with Essence. Brush a grill
lightly with olive oil and preheat to medium heat.
Remove the lamb from the marinade and place on the
grill. Cook, turning occasionally until the meat reaches an internal
temperature of 145 degrees F for medium-rare, about 1 1/2 hours.
Remove from the grill and transfer to a platter. Tent with foil and
let rest for 12 minutes before carving.
Thinly slice the lamb and place the meat in the
center of the pita breads. Top with Tzatziki Sauce and chopped
tomatoes, and serve.
Combine all ingredients
thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking",
by Emeril Lagasse and Jessie Tirsch. Published by William and
Morrow, 1993.
Tzatziki Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon minced garlic
In a medium bowl combine
all the ingredients and chill for at least 1 hour to allow the
flavors to marry. Episode#: EM1F20
Dutch-Style
Turkey Pot Pie Recipe courtesy Chef Preston
Faust, The Traphagen, Rhinebeck, NY
Parships/Rutabaga
switched to potatoes
Recipe
Summary
Prep
Time: 25 minutes
Cook
Time: 3 hours 20 minutes
Yield: 6
servings
Biscuits:
4 1/2 cups all-purpose flour
2 1/4 tablespoons baking powder
4 1/2 teaspoons sugar
3 teaspoons fine salt
3 3/4 cups heavy cream, chilled
Filling:
1 (5 to 6-pound) bone-in turkey breast
6 cups chicken stock
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
2 carrots, peeled and cut into a large dice
1 rutabaga, peeled and cut into a large dice
1 parsnip, peeled and cut into a large dice
1 purple-topped turnip, peeled and cut into a large dice
1 onion, diced
2 cups quartered cremini mushrooms
3 tablespoons all-purpose flour
1/4 cup heavy cream
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh flat-leaf parsley
Make the Biscuits: In a large
bowl, whisk together the flour, baking powder, sugar, and salt. While
stirring with a wooden spoon, slowly pour the cream into the center of the
bowl, and continue mixing until a dough just forms. Transfer the dough to
a lightly floured work surface and roll into a 3/4-inch thick rectangle.
Cut the dough into 6 large, equal-sized squares and transfer them to a
parchment paper-lined baking sheet. Refrigerate until ready to use. (The
biscuit may be prepared up to day in advance.)
Make the Filling:
Preheat the oven to 350 degrees F.
Place the turkey breast in large roasting pan, cover
with the chicken stock, and season with salt and pepper, to taste. Roast
until just cooked through and an instant-read thermometer inserted in the
breast reads 165 degrees F. Transfer the turkey breast to plate and let
cool. Pull the turkey into small pieces and set aside.
Transfer the chicken stock to a saucepan, bring to a
boil, and reduce to 1 1/2 cups.
Melt 2 tablespoons of the butter in a small saucepan. In
another roasting pan, toss together the carrot, rutabaga, parsnip, and
turnip with the butter and season with salt and pepper, to taste. Roast
until browned and tender, about 35 to 40 minutes.
Heat 2 tablespoons of the butter in a large skillet over
medium-high heat. Add the onion and cook, stirring, until translucent,
about 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally,
until browned, about 10 minutes. Set aside.
Meanwhile, heat the remaining 2 tablespoons butter in a
saucepan over medium heat. Add the flour and cook, stirring, for 5
minutes. Add the reduced chicken stock, bring to boil, lower the heat and
simmer for 15 minutes.
While the sauce is simmering, bake the biscuits until
golden brown, about 15 minutes.
Stir the cream into the sauce and return to a boil. Stir
in the pulled turkey, roasted vegetables, onion-mushroom mixture, thyme,
and parsley. Season the filling with salt and pepper, to taste. (The
filling may be prepared up to 3 days in advance, and reheated before
serving.)
Divide the hot filling among 6 warmed 12-inch wide
bowls. Place a biscuit in the center of each and serve immediately.
Episode#: SS1D49
Chicken Vindaloo (hot)
Patak's Vindaloo Paste Method
Ingredients
1 cup thinly chopped onions
2 Tbs cooking oil
1 lb boneless chicken, chopped
3-4 Tbs Patak's vindaloo paste
3 medium potatoes, cubed (~2cm)
2 cups of water, more or less.
Preparation
In a wok, fry the onions over low to moderate heat in
the oil until they are carmelized. Add the chicken,
increase the heat, and stir fry until the chicken turns
white.
Add vindaloo paste, water, and potatoes. (The water
should almost cover everything.) Stir well, and simmer
until the potatoes are cooked (20-30 minutes).
Serve over rice.
Vindaloo the Hard Way (hot)
2 t whole cumin seeds
2-3 hot, dried red chili peppers
1 t black peppercorns
1 t cardamom seeds (take seeds out of the pods)
3-inch stick of cinnamon
1 1/2 t whole black mustard seeds
1 t whole fenugreek seeds (if available)
5 T white wine vinegar
1 1/2 to 2 t salt
1 t light brown sugar
10 T vegetable oil
2 medium onions, peeled and sliced into fine half-rings
1 1/3 c water (or broth/stock)
2 lb boneless lamb (or pork or beef) shoulder meat, cut into
1-inch cubes
1-inch cube of fresh ginger, peeled and coarsely chopped
1 small, whole head of garlic, with all the cloves separated
and peeled
1 T ground coriander
1/2 t ground tumeric
Grind cumin seeds, red chilies, peppercorns, cardamom
seeds, cinnamon, black mustard seeds, and fenugreek
seeds in a coffee- grinder or other spice grinder. Put
the ground spices in a bowl. Add the vinegar, salt, and
sugar. Mix and set aside.
Heat the oil in a wide, heavy pot over a medium
flame. Put in the onions. Fry, stirring frequently,
until the onions turn brown and crisp. Remove the onions
with a slotted spoon and put them into the container of
an electric blender or food processor. (Turn the heat
off.) Add 2 to 3 tablespoons of water to the blender and
puree the onions. Add this puree to the ground spices in
the bowl. (This is the vindaloo paste). It may be made
ahead of time and frozen.)
Dry off the meat cubes with a paper towel and remove
large pieces of fat, if any.
Put the ginger and garlic into the container of an
electric blender or food processor. Add 2 to 3
Tablespoons of water and blend until you have a smooth
paste.
Heat the oil remaining in the pot once again over a
medium-high flame. When hot, put in the lamb cubes, a
few at a time, and brown them lightly on all sides.
Remove each batch with a slotted spoon and keep in a
bowl. Do all the lamb this way. No put the ginger-garlic
paste into the same pot. Turn down the heat to medium.
Stir the paste for a few seconds. Add the coriander and
tumeric. Stir for another few seconds. Add the meat, any
juices that may have accumulated as well as the vindaloo
paste and 1 cup water (or stock). Bring to a boil. Cover
and simmer gently for an hour or until meat is tender.
Stir a few times during this cooking period. Serves 6.
Title: Vindaloo (Goan-style hot and
sour pork) Categories: Indian Ethnic Spicy Main dish
Servings: 6 2 t whole cumin seeds 2 ea Hot, dried red
chilies 1 t black pepper corns 1 t cardamom seeds 3 ea
In stick cinnamon 1 1/2 t black mustard seeds 1 t
fenugreek seeds 5 T white wine vinegar 1 1/2 t salt 1 t
brown sugar 5 T vegetable oil 2 ea Medium onions cut
into rings 1 1/3 c water 2 lb pork cut into 1"
cubes 1 ea One in cube ginger chopped 8 ea Cloves garlic
peeled 1 T ground coriander seeds 1/2 t turmeric Grind
cumin seeds, red chilies, peppercorns, cardamom seeds,
cinnamon, black mustard seeds and fenugreek seeds in a
coffee-grinder or other spice grinder. Put the ground
spices in a bowl. Add the vinegar, salt and sugar. Mix
and set aside. Heat the oil in a wide, heavy pot over a
medium flame. Put in the onions. Fry, stirring
frequently, until the onions turn brown and crisp.
Remove the onions with a slotted spoon and put them into
the container of an electric blender or food processor.
(Turn off the heat.) Add 2-3 tablespoons of water to the
blender and puree the onions. Add this puree to the
ground spices in the bowl. (This is the vindaloo paste.
It may be made ahead of time and frozen.) Dry off the
meat cubes with a paper towel and remove large pieces of
fat, if any. Put the ginger and garlic into the
container of an electric blender or food processor. Add
2-3 tablespoons of water and blend until you have a
smooth paste. Heat the oil remaining in the pot once
again over a medium-high flame. When hot, put in the
pork cubes, a few at a time, and brown them lightly on
all sides. Remove each batch with a slotted spoon and
keep in a bowl. Do all the pork this way. Now put the
ginger-garlic paste into the same pot. Turn down the
heat to medium. Stir the paste for a few seconds. Add
the coriander and turmeric. Stir for another few
seconds. Add the meat, any juices that may have
accumulated as well as the vindaloo paste and the water.
Bring to a boil. Cover and simmer gently for an hour or
until port is tender. Stir a few times during this
cooking period. Serve with rice.
Sticky
Rice Place
4 (2 lb/ 1 kg) cups of sticky
(glutinous) rice in a saucepan
and add water to cover. Rub the rice
between your hands several times and
drain off the milky water; add clean
water and repeat until the water is
clear. Soak overnight in water to
cover or, to save time, it can be
soaked in hot water for 3 hours
before steaming. Drain the
rice and place in a cloth lined
basket or in a steaming basket.
Place the basket over a pot of
boiling water, cover, and
steam for approximately 30
minutes
4 (2 lb / 1 kg) cups
sticky (glutinous) rice
water
Barbecued
Chicken
Rub the entire
chicken with the combined marinaded
ingredients and allow to marinate
for 15 minutes. Bake at 350 F (180
C) for 45 minutes and then broil/
grill for 10 minutes until done. Cut
into smaller pieces before serving.
1 whole (about 3 lb or 1.5
kg.)
chicken, cut in half
1 teaspoon
salt
4
garlic cloves, chopped
1 teaspoon
white pepper
1 tablespoon
minced cilantro/ coriander
leaves and root
2 tablespoons
cognac, whisky, or rice
wine
2 tablespoons
coconut milk
1 tablespoon
fish sauce (nam pla)
1 teaspoon
chopped fresh ginger
2 tablespoons
soy sauce
Papaya
Salad
Peel the
papaya and rinse under running
water. Remove the seeds and shred
the flesh with a grater. Set aside.
Place the garlic cloves and chillies
in a mortar and mash with a pestle
until crushed into chunks. Add the
papaya and the remaining ingredients
and gently combine all with
the pestle and a spoon. Serve cold.
In
a wok or deep fryer, heat the oil to 375 F
(190C) and fry the rice vermicelli until
puffed. Remove and set aside. Combine the
sauce ingredients in a large skillet and
cook over medium heat for 4 minutes until
of a syrupy consistency. If desired, fry
the beaten eggs in a small pan. When
cooked, remove and slice into strips. Set
aside. Add the noodles to the sauce
and mix quickly so that they are evenly
coated. Place on a serving dish, sprinkle
with garnish, and lay the egg strips on
the top. Serve immediately.
Fry
the chopped garlic and onion until turned
yellow. Add chicken and fry until cooked.
Pour in the shrimp, pickled white radish, soya
bean curd. Break the eggs into the pan and
scramble. Add sugar, fish sauce, vinegar, ground
dried red chilli and stir well. Pour in the
noodles, stir fry until mixed well, add spring
onion, 3/4 or half a cup of bean sprouts ( the
remainder, clipped both ends, used for
garnishing) and stir-fry until cooked.
Spoon onto a platter, Garnish with ground
roasted peanut, bean sprouts, carrot, cabbage
and sliced lime.
Place
all the green curry paste ingredients in an
electric blender and process until smooth, or pound in
a mortar. Pour the coconut milk and green curry paste
into a large saucepan and heat till boiled. Add the
beef, fish sauce, and sugar. Cool at a slow boil for
5 minutes. Add the eggplant and simmer for 2 minutes.
Add the coconut cream and stir to combine. Add the
kaffir lime leaves and basil leaves. Remove the
contents into a serving bowl and garnish with red
pepper.
2 stalks
lemon grass/citronella, bottom part only,
cut into 1/2-in(1-cm) pieces
1 tablespoon
sliced galangal (kha) or fresh ginger
1 teaspoon
cumin
1/2 cup
fresh cilantro/coriander root (rak phak chi)
8
garlic cloves
10
green Thai chilli peppers (phrik khi nu)
10
jalapeno peppers (phrik chi fa)
1 teaspoon
shrimp paste (kapi)
1/4 teaspoon
minced kaffir lime skin (phio ma krut)
2 cups (16 fl oz/500 ml)
coconut milk
1 lb(450g)
beef, cut into 1-cm x 2.5-cm
1/4 cup (2 fl oz/60ml)
fish sauce (nam pla)
1 tablespoon
chopped shallot
3 tablespoons
sugar
1 cup
Thai eggplant (ma-khuea phuang) or tinned
bamboo shoots
1/2 cup (4 fl oz/125 ml)
coconut cream
6
fresh kaffir lime leaves (bai ma-krut)
1/4
sweet basil leaves (bai horapha)
red jalapeno pepper (phrik chi fa
daeng) for garnish
Bring
the stock to a boil over medium heat. Add the garlic, lime
leaves, galangal, fish sauce, lemon grass, and shallots,
then the mushrooms and chilli peppers, if using.
Simmer for 2 minutes. Add the shrimp and reheat to boiling.
Cook until the shrimps are pink, opaque, and firm but no
longer than 1 minute. When the shrimps are cooked, place the
lime juice and chilli paste in a serving bowl.
Pour the soup into the bowl, stir, and garnish with cilantro
leaves.
hot green Thai chilli peppers (phrik khi nu),
optional
1/2 cup
sliced straw mushrooms
1/4 cup(2 fl oz/60ml)
lime juice
1 teaspoon
roasted chilli paste (nam phrik pao)
1 tablespoon
chopped cilantro/coriander leaves(bai phak chi)
Panang Curry
Panang Curry is a popular favorite at many Thai
restaurants. It is usually made with beef, but either
chicken or pork can be substituted. Thai curries are
typically a meal in themselves, but it is not uncommon to
eat curry alongside your other favorite Thai dishes.
Ingredients:
2 pounds meat (beef, chicken or pork)
1 can coconut milk
8 oz panang curry paste
2 tablespoons fish sauce
2 tablespoons kafir lime leaves (cut into shreds)
1/2 cup basil leaves
2 tablespoons sugar
Directions:
1. Cut your meat into bite sized cubes. Using a medium to
large skillet, pan fry the meat until it is almost done,
then remove it and set it aside.
2. Using medium heat, add in four tablespoons of coconut
milk, and let it come to a boil.
3. Add in 2-3 tablespoons of curry paste.
4. Put the meat back in, and stir until the meat is
thoroughly cooked.
5. Add in half of the remainder of coconut milk. Keep
stirring.
6. Add the fish sauce and the sugar.
7. Add in the rest of the coconut milk.
8. When the coconut milk thickens, add in the basil leaves
and lime leaves.
9. Give it a taste. You may need to add in more fish sauce
or sugar depending on your preference.
Yummy.
Pineapple Fried Rice
This is an all-around favorite. You will find this dish on
almost every Thai restaurant's menu.
It is also fun to make, because you can actually serve in the
pineapple!
Ingredients:
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice
Directions:
1. Cut the pineapple in half lengthwise, and scoop out the fruit.
Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry
shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its
becomes golden brown. Turn to medium/high heat Add in the rice,
and stir.
4. Add in the fish sauce and sugar; continue to stir for about a
minute. Add in the pineapple and the shrimp that you set aside
earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish
with some fresh cilantro and / or sliced beets.
"Pad Ga Pow"-
(Stir fried basil with meat)
"Ga Pow" is the Thai word for basil. This dish is
basically stir-fried basil with the meat of your choice.
Ingredients:
1 pound ground chicken
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 jalapenos
1/4 cup fish sauce
2 tablespoons palm sugar
1 cup basil leaves (or mint leaves)
1/2 bell pepper, cut into strips
1 teaspoon peppercorns
Directions:
Grind the garlic, shallots, and peppercorns into a paste. Put the
paste into a medium sized skillet, and stir-fry the paste for
about 15 seconds. Add in the chicken and the remaining
ingredients, and stir-fry for 3 minutes, or until the chicken is
thoroughly cooked.
Serve either over rice, as a meal - or by itself "Ala
Carte."
"Goong Gah Tee-em"
(Garlic Shrimp)
Goong Gah Tee-em is a fairly basic dish. It is easy to prepare,
and almost always comes out delicious, no matter who cooks it!
This dish is usually served with rice. It is not a meal in itself
per say, but it is normally served as part of a typical Thai meal,
alongside several other dishes.
Here's what you need:
8 cloves of garlic, crushed to release their flavor
2 tablespoons fish sauce
2 tablespoons coriander root, minced
1 lemon
1 1/2 tablespoons brown sugar
1/2 teaspoon sugar
1 - 2 pounds shrimp (you can use any size you desire)
Vegetable Oil
Here's how to do it:
First you are going to need to make a marinade. Combine the
garlic, coriander root, fish sauce, brown sugar, and pepper. Add
in the shrimp and let it sit for half an hour.
When your thirty minutes have passed, heat 2 tablespoons of oil
in a medium sized frying pan. Toss in the shrimp, and stir-fry
them until they turn pink. Squeeze a little lemon juice into the
mixture, and serve garnished with some sliced tomatoes and
cucumbers.
"Pad See You" - Thai Soy
Sauce Noodles
This is a delicious stir-fried Thai noodle dish. It is basically
noodles stir-fried with soy sauce- sounds kind of plain, but it is truly
delicious.
Ingredients:
8 oz of meat (beef, chicken, pork, or seafood)
8 oz noodles of your choice (normally fresh rice noodles are used)
1 tablespoon fish sauce
1 tablespoon palm sugar (or substitute regular sugar)
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut
Additional Ingredients for marinade of meat:
1 egg
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper.
Preparation:
1. Slice the meat into bite sized pieces then marinade it in recipe
described above for 1 hour.
2. Prepare your noodles. If they are fresh, you do not need to do
anything, but if you are using dry noodles, you will need to soak them in
water for 15 or so minutes until they are soft.
Directions:
You will need a medium to large sized skillet. Grease the skillet with the
oil of your choice, and then cook the meat until it is almost done. Then
add in the rest of the ingredients, and stir-fry for about 2 minutes.
"Khao Soy"
(Chiang Mai Noodles)
This is the fettuccini Alfredo of Thailand!
It consists of a creamy curry sauce that is served over egg
noodles. This particular dish is named after the Northern Thai
city from which it was created: Chiang Mai.
Ingredients:
4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice
Note:
The egg noodles should be fresh. If you cannot find fresh egg
noodles, you may substitute almost any other noodle you desire.
However if you intend to use dried noodles, remember to soak them
first for 20 minutes.
Directions:
Here is the two step plan. You should be doing these
simultaneously.
Step 1
Bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate
Step 2
In a medium sized saucepan, heat the coconut milk on low heat, and
slowly stir in the curry paste. When it begins to simmer, add in
the remaining items, except for the pork. Wait about 1 minute,
then add in the pork, and cook until the pork is done (not pink in
the middle)
Pour the sauce over the noodles, and voila!
"Pad Thai"
Ok. Here it is. Hands-down the MOST popular Thai dish known to
mankind. It is served in almost EVERY Thai restaurant.
Ingredients:
1 pack dried rice stick noodles or "sen lek"
1/2 cup dried shrimp
1/2 cup baked tofu cut into small strips
1/2 cup ground peanut
1 cup fresh beansprouts
1/2 cup chives cut into 1 inch pieces
1 pound chicken meat cut into small bite-sized pieces
6 eggs
2 teaspoons pepper powder
1/2 cup fish sauce
1/2 cup soy sauce
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons smashed garlic
2 tablespoons smashed onion
1/2 cup of water
Preparation:
1. Soak the rice stick noodles in tepid water for roughly 15
minutes. Then cut the noodles into 4-inch pieces. Strain the
noodles, then set them aside.
2. Using a large skillet (preferably a wok) heat the vegetable oil
and add in the garlic, onion and tofu.
3. After stirring for 2 minutes, add in the dry shrimp, and stir.
Then, one at a time add in the peanuts, fish sauce, soy sauce,
sugar, pepper and chicken, stirring the mixture the entire time.
4. Add the eggs and continue to stir the mixture. Then add in 1/2
cup of water.
5. Add the noodles, and be sure to stir! The noodles tend to burn
if not continuously stirred.
6. Check to see if the taste of the dish is suitable to you, if
not, then add in either fish sauce (salty), sugar (sweet), or soy
sauce (salty). Here is where a matter of preference comes into
play.
7. The final step is to add in the bean sprouts and chives, just
before turning off the burner.
Pad Thai is normally garnished with a heaping portion of
uncooked beansprouts on the side as well as a sprig of cilantro on
top.
Yum Talay" - Seafood Salad
It says salad, but note that most Thai salads don't have a lot of
vegetables!
This particular dish is easy to prepare and can be served as
either an appetizer, or as part of the main course. It is normally
prepared spicy, however you may feel the need to decrease the
amount of chili that you use during preparation.
Ingredients:
1/2 pound of shrimp
4 imitation crab meat sticks, sliced into 1/4" chunks
2 oz. squid, cut into bite sized pieces
2 tablespoons of lime juice
1 tablespoon dry red chili, ground
2 tablespoons fish sauce
1 teaspoon palm sugar (or substitute regular sugar)
1 teaspoon shrimp paste (Ka-pi)
1 teaspoon very finely sliced jalapenos
1 shallot, sliced thin
2 lime leaves, sliced thin
2 tablespoons onion, chopped
Directions:
Add the fish sauce, lime juice, red chili, palm sugar, and shrimp
paste into a small saucepan, bring to a simmer. Add in the seafood
and jalapenos. Cook for about 2 minutes, or until the seafood is
cooked through. Remove from the heat, and add in the lime leaves,
shallots, and onions.
Serve at room temperature.
Lahb
Gai is a popular Thai salad dish that originated from the
eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically
spicy and full of robust flavor. This particular dish can be eaten alone
or with rice. It is traditionally served with sticky rice, typical of E-Sarn
food.
Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili
Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground
chicken. Cook for a few minutes until the chicken is done. Drain and allow
the chicken to cool down, then add in the lemon juice, green and red
onions, and mint leaves. Add in the fish sauce, and stir. At this point,
you may add in more lemon juice if it suits your taste. I recommend adding
in about 2 tablespoons of dried red chili, but you may use more or less
than the recommended amount. The last step is to add in the roasted rice.
This dish is typically garnished with a 1/4 head of lettuce and cilantro
and green beans (these items are all optional)
Stir the chicken in the hot pan until it is almost done. Then mix the
chicken with fish sauce and then add lemon juice; add green onion, red
onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and
add either fish sauce or chili to suit your taste. Eat with rice or sticky
rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat
it with.
Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep
stirring until the rice becomes brown and color. It will almost achieve a
burnt look. Then grind it using either a coffee grinder or mortar and
pestle.
Note: the
following recipe is for chicken, but any meat can be substituted! Tom
Kah can be served as part of a meal, or can be a meal in
itself.
Ingredients:
16 oz chicken broth
4 lime leaves
2 inch piece lemon grass
1-inch tube galangal ("kah") sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast, cut into small bite sized pieces
5 fl ounces coconut milk
X pinch of red chili powder
X cilantro leaves (as a garnish)
Directions:
After you have heated the chicken broth, add in all of the ingredients
except for the chicken and coconut milk. Bring to a boil, then add the
remaining two ingredients. Let it boil for 2 minutes, until the chicken is
done, then bring it down to a simmer for a few minutes.
This is a hot
and sour Thai soup that is great as an appetizer or as a main
dish when served with rice. Its robust fragrance is sure to tempt your
tastebuds.
Serves 6
Ingredients:
1/2 pound peeled shrimp
4 cups chicken stock
1 tablespoon chili oil
10 lime leaves (kaffir leaf)
3 tablespoons lime juice
4 stalks green onion
2 tablespoons fish sauce
1 cup whole straw mushrooms
3 stalks fresh lemongrass
6 fresh Thai chilies (prik kee noo)
Directions:
1. Prepare the chicken stock in a medium to large sized pot, and then
bring to a boil.
2. Add the lime leaves and lemongrass stalks to the pot, and reduce the
heat to simmering. Cook for five minutes.
3. Remove only the lemongrass, and turn the heat to high. Add in the
shrimp, mushrooms, chili oil, and the Thai chilies. Boil until the shrimp
are done (about 2 minutes)
4. Remove from stove, you're almost done!
5. Add in the fish sauce and limejuice, and stir. Some like it more sour,
others more salty. You decide on what makes you happy.
6. The most important step!!! Enjoy.
Patak's Original Taste of India
http;//www.pataks.co.uk these product tested:
Dopiaza Mild Rich Tomato & Onion Cooking Sauce 14.5 OZ
Jalfrezi mild sweet peppers & coconut cooking sauce 14.5 oz
Korma mild rich creamy coconut cooking sauce 15 oz
Roganjosh
Rogan josh came initially from Kashmir in Northern India. In this
recipe extra spices are used, which are tempered with a generous helping
of cream.
1
Grind the whole spices and add to the turmeric and chilli powder.
Thoroughly coat the meat with the spices and leave to marinade for at
least a couple of hours (preferably overnight in the fridge).
2
Heat the oil or ghee in a large pan – it must be very hot. Add your
lamb in batches (it
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Place
4 (2 lb/ 1 kg) cups of sticky
(glutinous) rice in a saucepan
and add water to cover. Rub the rice
between your hands several times and
drain off the milky water; add clean
water and repeat until the water is
clear. Soak overnight in water to
cover or, to save time, it can be
soaked in hot water for 3 hours
before steaming. Drain the
rice and place in a cloth lined
basket or in a steaming basket.
Place the basket over a pot of
boiling water, cover, and
steam for approximately 30
minutes
In
a wok or deep fryer, heat the oil to 375 F
(190C) and fry the rice vermicelli until
puffed. Remove and set aside. Combine the
sauce ingredients in a large skillet and
cook over medium heat for 4 minutes until
of a syrupy consistency. If desired, fry
the beaten eggs in a small pan. When
cooked, remove and slice into strips. Set
aside. Add the noodles to the sauce
and mix quickly so that they are evenly
coated. Place on a serving dish, sprinkle
with garnish, and lay the egg strips on
the top. Serve immediately.
Fry
the chopped garlic and onion until turned
yellow. Add chicken and fry until cooked.
Pour in the shrimp, pickled white radish, soya
bean curd. Break the eggs into the pan and
scramble. Add sugar, fish sauce, vinegar, ground
dried red chilli and stir well. Pour in the
noodles, stir fry until mixed well, add spring
onion, 3/4 or half a cup of bean sprouts ( the
remainder, clipped both ends, used for
garnishing) and stir-fry until cooked.
Spoon onto a platter, Garnish with ground
roasted peanut, bean sprouts, carrot, cabbage
and sliced lime.
Place
all the green curry paste ingredients in an
electric blender and process until smooth, or pound in
a mortar. Pour the coconut milk and green curry paste
into a large saucepan and heat till boiled. Add the
beef, fish sauce, and sugar. Cool at a slow boil for
5 minutes. Add the eggplant and simmer for 2 minutes.
Add the coconut cream and stir to combine. Add the
kaffir lime leaves and basil leaves. Remove the
contents into a serving bowl and garnish with red
pepper.
Bring
the stock to a boil over medium heat. Add the garlic, lime
leaves, galangal, fish sauce, lemon grass, and shallots,
then the mushrooms and chilli peppers, if using.
Simmer for 2 minutes. Add the shrimp and reheat to boiling.
Cook until the shrimps are pink, opaque, and firm but no
longer than 1 minute. When the shrimps are cooked, place the
lime juice and chilli paste in a serving bowl.
Pour the soup into the bowl, stir, and garnish with cilantro
leaves.
![[Lamb marinading in rogan josh spices]](roganmarinade.jpg)
![[Marinaded meat and brown stuff simmering]](rogancooking.jpg)