Waite tested recipes….
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Spanakopita |
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Copyright 2000
Television Food Network, G.P. All rights reserved 3 tablespoons
olive oil Heat olive oil
in a large skillet and place over medium heat. Saute onions and garlic for 3
minutes until soft. Add the spinach, season with salt and pepper, and
continue to saute until the spinach is limp, about 2 minutes. Add lemon
juice, remove from heat and place in a colander, and squeeze out excess
liquid. Set aside to cool. The filling needs to be cool and dry to prevent
the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta,
coriander, and nutmeg. Season, then fold in the cooled spinach mixture until
well blended. Preheat oven to
350 degrees F, brush 2 baking sheets with some melted butter. Unroll the
phyllo dough and lay a sheet flat on a work surface. Take care to keep the
phyllo covered with a damp, not wet, towel as you work to prevent drying out
and becoming brittle. Brush the sheet with melted butter, then sprinkle
evenly with some oregano and chives. Repeat with 2 more sheets of phyllo,
stacking on top of each other. With a sharp knife or pizza cutter, cut the
sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the
sheets of dough. Place a heaping
teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end
at an angle over the filling to form a triangle. Continue to fold the
triangle along the strip until you reach the end, like folding up a flag.
Brush the top with butter and dust with Parmesan, place on prepared baking
sheet, and cover while preparing the remaining pastries. Repeat until all the
filling and phyllo strips are used up. Bake for 20 to 30 minutes until the
triangles are crisp and golden. Serve hot, warm or cold. Yield:
approximately 40 triangles |
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Baklava Episode #: FO1C13 |
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Copyright 2000
Television Food Network, G.P. All rights reserved 1 pound
shelled walnuts, toasted Preheat oven to
350 degrees F. Finely chop the
nuts in a food processor or coffee grinder. Transfer nuts to a bowl and mix
in brown sugar, ground cinnamon, and cloves. Brush a 13 by
9-inch baking pan with melted butter and set aside. Cut a piece of cardboard
into a 13 by 9-inch rectangle. Unroll the phyllo dough and lay the sheets
flat on a work surface. Set the cardboard template on the stack of phyllo and
trim the excess so they fit the pan. Keep the pastry covered with a damp, not
wet, towel as you work to prevent drying out. To build the
baklava, you will alternate 3 layers of dough with 2 layers of nuts. Start
with a stable base of 8 sheets on the bottom, brushing each with melted
butter. Spread 1/2 the nut mixture evenly over the stacked sheets. Cover with
4 sheets of phyllo, painting each with melted butter, then sprinkle again
with remaining nut mixture. Top the last layer of nuts with 8 layers of
phyllo as you did for the bottom. Drizzle any remaining butter over top. If you have
time, cover and refrigerate for 30 minutes so the butter will set and make
the baklava easier to cut. Using a sharp knife, make 5 cuts across
lengthwise, then cut diagonally to form diamonds. Baklava is more difficult
to cut after it is cooked because the pastry becomes so flaky. Bake for about
40 minutes until golden and flaky. If the top browns too quickly during
baking, tent with foil. Orange
Scented Simple Syrup: To make the
syrup: combine the ingredients in a saucepan and bring to a boil. Reduce the
heat and let simmer for 10 minutes until thickened. Remove the orange peel,
cinnamon stick, and whole clove; set aside to cool. Remove an end
piece of the baklava and tilt the pan to allow the butter to collect in the
corner. Spoon out the excess and discard. With the pan flat, pour the syrup
evenly over the hot baklava. Allow to stand for several hours before serving.
Yield: about 50
pieces, 25 servings |
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Emeril's Houston Texas-Style Smoked Brisket em1f27 |
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Recipe courtesy
Emeril Lagasse, 2002 1 (4-pound)
beef brisket, trimmed Set the brisket
on a large sheet of plastic wrap. In a medium bowl combine the dark brown
sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper,
cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket
and wrap tightly in the plastic wrap. Place on a baking sheet and let
marinate refrigerated at least 6 hours or overnight. Remove the meat from the
refrigerator and let come to room temperature. Soak mesquite
wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set
aside. Remove the meat
from the refrigerator and let come to room temperature. Prepare a smoker
with charcoal and the wood chips according to the manufacturer's instructions
to 180 to 200 degrees F. Place the water pan in the smoker and add water to
the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack
off the direct heat, close the lid, and cook, regularly stoking the fire and
adding additional chips, until an instant-read thermometer registers an
internal temperature of 140 to 145 degrees F., about 4 to 5 hours. Remove the
meat from the grill and let rest for 20 minutes before carving the meat
against the grain. (Alternately,
prepare a stove-top smoker according to the manufacturer's instructions.
Place the unwrapped brisket on the rack over low heat. Close the lid and
smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the
smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking
sheet and roast until tender and an instant-read thermometer registers an
internal temperature of 140 to 145 degrees F., about 2 to 3 hours. Remove the
meat from the oven and let rest for 20 minutes before carving the meat
against the grain.) Serve with
Barbecue Sauce on the side for dipping. Barbecue
Sauce: In a large pot,
heat the oil over medium-high heat. Add the onions and cook, stirring, for 4
minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup,
brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce,
Essence, and red pepper flakes and bring to a boil. Lower the heat and
simmer, stirring occasionally, until thickened and the flavors marry, 15 to
20 minutes. Remove from the heat and let cool slightly before serving. Yield: about 4
cups Essence
(Emeril's Creole Seasoning): 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. Prep Time: 30
minutes |
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Spinach Enchiladas |
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Recipe courtesy
Emeril Lagasse, 2002 4 Poblano
chile peppers, about 1 pound Preheat the oven
to 350 degrees F. Roast the
peppers by placing them on an open gas flame, turning them frequently with
tongs until all sides are charred black, about 7 to 10 minutes. (Alternately,
the peppers can be roasted under a broiler, or on top of a gas or charcoal
grill.) Place the blackened peppers in a plastic or paper bag, and let rest
until cool enough to handle, about 15 minutes. Peel the peppers, split in
half lengthwise, and discard the seeds and the stems. Roughly chop and set
aside. Bring a large
pot of salted water to a boil. In 3 batches, add the spinach and blanch for
15 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and
squeeze out the excess. Chop and set aside. In a large
saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the
onions and cook, stirring, until very soft, 3 to 4 minutes. Add the garlic,
chili powder, salt, pepper, and cayenne, and cook, stirring, for 45 seconds.
Add 1/4 cup of the flour and cook, stirring with a heavy wooden spoon, to
make a light roux, 2 minutes. Gradually add the half-and-half, and cook,
stirring, until thick, 2 to 3 minutes. Add the spinach and stir to
incorporate. Remove from the heat and fold in half of the chopped chiles.
Adjust the seasoning, to taste. Fold in the cubed queso fresco and both
Pepper Jacks, and set aside. In a bowl,
combine the grated Pepper Jack and cotija. Set aside. In a skillet,
heat 2 tablespoons of oil over medium temperature. One at a time, add the
tortillas to the hot oil and cook, turning, until soft and pliable, 15
seconds per side, adding more oil as needed. Remove from the pan and place on
a work surface. Place about 1/2 cup of the spinach mixture into the center of
each tortilla and roll up into a cylinder. Place, seam side down, in a single
layer across the bottom of a 9 by 13-inch casserole dish. In a saucepan,
melt the remaining 4 tablespoons of butter over medium heat. Add the
remaining 1/4 cup of flour and cook, stirring constantly with a heavy wooden
spoon, to make a light roux. Slowly add the chicken stock and cook, stirring,
until thickened, 3 to 4 minutes. Add the cream and cook, stirring, until
thick, about 2 minutes. Add the remaining poblano peppers and cook for 1
minute. Pour over the filled enchiladas and bake for 20 minutes. Remove from
the oven and cover evenly with the grated cheeses. Return to the oven and
bake until the cheeses are melted and bubbly and the enchiladas are
completely warmed through, 10 to 15 minutes. Remove from the oven and let sit
for 5 minutes before serving. Serve with
Refried Beans and Mexican Rice. Refried
Beans: In a medium,
heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2
inches. Bring to a boil. Lower the heat and simmer uncovered, stirring
occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more
water as necessary to keep covered. When the beans are soft, mash in the pot
with a potato masher or the back of heavy wooden spoon. Remove from the heat.
In a large,
heavy skillet, heat the bacon fat over medium-high heat. Add the onions and
cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili
powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45
seconds to 1 minute. Add the beans and any cooking liquid from the pot, and
the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon,
until the mixture forms a thick paste, 5 to 10 minutes, adding water 1
tablespoon at a time to keep from getting dry. Remove from the
heat and transfer to a decorative bowl. Sprinkle with the cheese and
cilantro, and serve. Yield: about 2
1/2 cups (4 to 6 servings) Mexican Rice: In a medium,
heavy saucepan, heat the lard over medium-high heat. Add the pork and cook,
stirring until no longer pink. Add the sausages and cook, stirring, for 1
minute. Add the onions and bell peppers, and cook, stirring, until soft, about
3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook,
stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute.
Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the
heat to low, cover, and cook undisturbed until all the liquid is absorbed,
about 20 minutes. Remove from the
heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a
fork. Add the oregano and cilantro, and stir to incorporate. Turn into a decorative
bowl and garnish with the green onions. Serve immediately. Yield: 6 to 8
servings Yield: 6
servings |
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Smashed Potato Salad |
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Recipe courtesy
Emeril Lagasse, 2002 2 pounds small
white potatoes In a saucepan,
cover the potatoes with water. Bring to a boil and cook until the potatoes
are tender. Drain and place in a mixing bowl. Smash the potatoes with a
potato masher. Add scallions, red onion, mayonnaise, and cider vinegar.
Season, to taste, with salt and pepper. Yield: 4
servings |
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Big T-Bone Steaks with Chipotle Butter |
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Recipe courtesy
Emeril Lagasse, 2002 1/2 cup
vegetable oil Combine the oil
and Essence seasoning in a small bowl and mix well. Spread both
sides of the steaks completely with the mixture. Place in a shallow dish,
cover tightly with plastic wrap, and refrigerate for at least 4 hours and up
to 24 hours. Remove from the refrigerator and bring to room temperature
before grilling, about 30 minutes. In a bowl, mix
together the butter, chilis, adobo sauce, to taste, lime juice, coriander,
and salt until smooth. Transfer to a sheet of plastic wrap and roll up into a
log. Refrigerate until firm. Preheat the
grill. Remove the
chipotle butter from the refrigerator and cut into 4 thick slices. Set aside.
Place the steaks on the hot grill and cook for 5 minutes on each side. Move
to the cooler part of the grill, close the grill lid, and cook to desired temperature,
8 to 10 minutes additional time for medium-rare. Place 2 slices
of the butter on the top of each steak and leave on the grill until starting
to melt, about 30 seconds. Remove from the grill and place the steaks on
platters. Serve immediately with Texas Toast. Essence
(Emeril's Creole Seasoning): 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. Texas Toast: Preheat the
grill. In a small bowl,
mix the butter, garlic, and Essence until smooth. Place the toast on the grill
and cook until lightly colored on 1 side. Remove and
spread 1 tablespoon of the seasoned butter on the toasted side. Return to the
grill and cook until lightly toasted on the bottom, and the garlic butter is
melted across the top. Remove from the grill and cut each toast in half on
the diagonal. Serve immediately. Yield: 4 toasts
(2 to 4 servings) Yield: 2 to 4
servings |
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Lattice Top Peach Cobbler |
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Recipe courtesy
Emeril Lagasse, 2002 1/2 cup packed
light brown sugar Preheat the oven
to 350 degrees F. In a bowl,
combine the sugar, flour, cinnamon, nutmeg, and salt. In a large saucepan,
melt the butter over medium heat. Add the peaches and cook, stirring gently,
for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly,
until the mixture thickens and begins to boil. Remove from the heat and stir
in the Amaretto. Let cool. Divide the pie
dough in 2, one portion slightly larger then the other. Roll out the larger
portion on a lightly floured surface to about 11 inches in diameter. Transfer
to an 8-inch cast iron skillet or Dutch oven, fitting the dough up the sides,
leaving a slight overhang. Roll out the remaining dough into a large
rectangle and cut into 1-inch thick strips. Pour the peach
mixture into the bottom dough. Working one strip at a time, create a lattice
top crust by laying the strips across the top in 1 direction, then turn and
lay across in the other, interweaving the strips, if desired. Roll up the
overhanging bottom crust over the edges and pinch to seal. Crimp together
around the pan. Brush the top with the cream and lightly sprinkle with the
sugar. Bake until the crust is golden and the juices are bubbly, about 40
minutes. Remove from the
oven and transfer to a wire rack to cool completely before serving. Slice and serve
with ice cream on top. Basic Sweet
Pie Crust: Sift the flour,
sugar, and salt into a large bowl. Using your fingers, work in the butter and
shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of
ice water and work with your fingers until the water is incorporated and the
dough comes together. Add more water as needed to make a smooth dough, being
careful not to over-mix. Form the dough into a disk, wrap tightly in plastic
wrap, and let rest in the refrigerator for at least 30 minutes. Yield: about 8
servings |
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Tinga Poblana: Pork Tenderloin in a
Roasted Tomato and Avocado Sauce
Recipe courtesy Priscila
Satcoff 1/2 tablespoon oil In a medium-size pan heat
the oil, and sauti the onions and chopped garlic, until fragrant. Add the
chopped tomatoes, and cook for about 30 minutes at medium heat. Mix in the cooked
chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste. Set
aside. In a blender or food
processor blend the avocado, tomatillos, cilantro, water and salt, until you
get a smooth purie. Set aside. Season the pork
tenderloins with salt. In a very hot cast-iron skillet sear the pork for
about 4 minutes, turn the pork, and cook on the other side for about 2
minutes or until done. Let rest for about 5 minutes. On a dinner plate put the
avocado-tomatillo salsa. In the center, mound the tomato-chipotle sauce.
Slice the pork on a diagonal, and place on top of the tomato sauce and
garnish with a sprig of cilantro. Yield: 4 to 6 servings |
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Baked Macaroni and Cheese EA1E10 |
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courtesy Alton
Brown 1/2 pound
elbow macaroni Preheat oven to
350 degrees F. In a large pot
of boiling, salted water cook the pasta to al dente. While the pasta
is cooking, in a separate pot, melt the butter. Whisk in the flour and
mustard and keep it moving for about five minutes. Make sure it's free of
lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes
and remove the bay leaf. Temper in the
egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the
macaroni into the mix and pour into a 2-quart casserole dish. Top with
remaining cheese. Melt the butter
in a saute pan and toss the bread crumbs to coat. Top the macaroni with the
bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes
before serving. Remember to save
leftovers for fried Macaroni and Cheese. Yield: 6 to 8
servings |
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Chicken or Beef Bolognese
WP1B17 |
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Recipe courtesy
Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000 5 tablespoons
olive oil In a 10 or
12-inch saute pan, heat 3 tablespoons of the olive oil. Saute the ground
chicken or beef until lightly browned, breaking up the pieces as they cook.
Season lightly with salt and pepper. Remove the chicken or beef with a
slotted spoon and drain in a colander. Set aside until needed. In the same
saute pan, heat the remaining 2 tablespoons of olive oil. Over medium heat,
saute the onion, carrots and celery until they just start to color, 6 to 8
minutes. Do not brown. Add the garlic, stir in the tomato paste, and cook a
few minutes longer. Deglaze the pan
with the wine and cook, stirring occasionally, until almost all the liquid
has evaporated. Add the tomatoes, cook for 2 or 3 minutes, then pour in the
stock and reserved chicken and season with the oregano, thyme, and a little
salt and pepper. Cook until the sauce has thickened slightly, about 30
minutes. If the sauce has thickened too much or you prefer a thinner sauce,
add a little more stock. Stir in the chopped basil and the red pepper flakes
and adjust the seasoning, to taste. Serve over rigatoni. Yield: 4 to 6
servings |
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Wolfgang's Beef Goulash WP1A24 |
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Recipe courtesy
Wolfgang Puck, 2001 2 tablespoons
extra virgin olive oil In a large sauti
pan, heat the olive oil and sauti the onions and sugar until caramelized. Add
the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp
paprika, marjoram, thyme, and bay leaf. Sauti another minute, until fragrant.
Add the tomato paste. Deglaze with the vinegar and the stock and add the
pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a
simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust
seasoning with salt and pepper. Serve with Spaetzle on the side. Spaetzle: In a small bowl,
beat together the egg yolks, egg and milk. In a medium bowl, combine the
flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and
mix with hand until well blended. Do not overmix at this stage. Cover the
bowl and refrigerate. Allow the batter to rest for at least 1 hour. Bring salted
water to a boil. Place a perforated hotel pan on top of the pot. Place the
batter on the pan and force through the holes to form spaetzle. Cook for 4 to
5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water
to shock. When cool to the touch, drain well. Stir in half the oil. (At this
point you can cover and refrigerate up to 2 days). Over high heat,
place a large sauti pan until it gets very hot. Add the remaining 1/4 cup of
oil and the boiled spaetzle. Sauti until golden. Season, to taste, with salt
and pepper. Finish with butter and sprinkle with parsley. Yield: 4
servings |
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Green-Chile Cheese Puff |
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Recipe courtesy
Gourmet Magazine 4 fresh
polbano chiles (about 3/4 pound) Preheat oven to
350 degrees and oil a 9-inch glass pie plate. Roast and peel
poblanos. Wearing protective gloves, cut chiles into 1/2-inch dice. Melt
butter. Into a small bowl sift together flour, salt, and baking powder. In a
large bowl with an electric mixer, beat eggs until doubled in volume, about 3
minutes. Add butter, flour mixture, and cheeses and beat well. Stir in chiles
and pour mixture into pie plate. Bake custard in middle of oven until top is
puffed and golden brown and a tester comes out clean, 30 to 35 minutes. Serve cheese
puff immediately (it will fall slightly) with salsa. Yield: 6
servings |
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Classic Zabaglione
Recipe courtesy Gourmet
Magazine 3 large egg yolks Have ready an
instant-read thermometer in a cup of hot water. In a metal bowl with a whisk
or a hand-held electric mixer beat together all ingredients until combined
well. Set bowl over a saucepan of barely simmering water and beat mixture
until tripled in volume and thermometer registers 140 degrees, about 5
minutes. To ensure that eggs are cooked, beat mixture 3 minutes more. Serve
zabaglione immediately. Yield: 4 servings |
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Green Pasta Dough: Fettuccine Verde
Recipe copyright 2000,
Mario Batali. All rights reserved. 1 bunch baby spinach
leaves, washed Bring 3 quarts of water
to a boil. Place a bowl filled with water and ice next to the stove top.
Plunge the spinach into the boiling water and blanch for 1 minute. Remove
from the boiling water with a slotted spoon and immerse in the ice water.
When cooled, remove from the water, squeeze in a towel to dry and place in
the bowl of a food processor. Puree until a very fine paste forms. In a bowl, combine the
mint puree and the eggs and stir well to combine. Mound 3 1/2 cups of the
flour in the center of a large wooden cutting board. Make a well in the
middle of the flour and add the egg and spinach and the olive oil. Using a
fork, beat together the eggs and oil and begin to incorporate the flour,
starting with the inner rim of the well. As you expand the well,
keep pushing the flour up from the base of the mound to retain the well
shape. The dough will come together when half of the flour is incorporated. Start kneading the dough
with both hands, using the palms of your hands. Once you have a cohesive
mass, remove the dough from the board and scrape up and discard any leftover
bits. Lightly re-flour the board and continue kneading for six more minutes.
The dough should be elastic and a little sticky. Wrap the dough in plastic
and allow to rest for 30 minutes at room temperature. Roll out to the
thinnest setting on a pasta rolling machine. Cut the pasta into 1/4-inch wide
ribbons, place on a sheet tray that has been liberally sprinkled with semolina
flour, cover with clean towels and set aside. Yield: 4 servings |
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Arugula and Prosciutto Salad with Pears, Blue Cheese, and
Pecans ee2b36 |
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Recipe courtesy
Emeril Lagasse, 2001 3 tablespoons
balsamic vinegar In a small bowl,
whisk together balsamic vinegar and oil, and season with salt and pepper. Set
aside. In a large salad
bowl, combine arugula, pears, and blue cheese. Toss with the dressing. Top
with pecans and prosciutto, and serve. Yield: 2
servings |
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Tournedos with Bearnaise Sauce ee2a40 |
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Recipe courtesy
Emeril Lagasse, 2000 4 (3-ounce)
tournedos of beef Season tournedos
well on all sides with salt and pepper. Heat a small skillet over medium-high
heat until hot. Add the vegetable oil and the butter. Add the tournedos to
pan and cook for 2 minutes on each side for medium-rare. Serve 2 tournedos
per person, topped with the Bearnaise Sauce. Bearnaise
Sauce: In a saucepan
combine shallots, lemon juice, vinegar and tarragon stems and cook over
medium heat until liquid has reduced to 2 tablespoons. Let reduction cool to
room temperature. In a metal bowl,
combine egg yolk, water and reduction over a pot of simmering water. Whisk
well until egg mixture begins to form ribbons when whisk is lifted out of
mixture. While continuing to whisk, drizzle in melted butter little by little
until completely incorporated and sauce is thick. Add chopped tarragon, taste
and season with salt and white pepper. Yield: 2
servings |
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Tournedos Rossini with Chatue Potatoes em1a43 |
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Recipe Courtesy
of Emeril Lagasse 6 slices of
foie gras, 1/4-inch thick and 2 inches in diameter Preheat the oven
to 400 degrees F. Season the foie gras with salt and pepper. Place the Foie
Gras in a shallow dish and cover with 1/4 cup of the Madeira. Soak the
truffle slices in the remaining 1/4 cup of Madeira. Marinate the foie gras
and truffles for 10 minutes. Remove the foie gras and truffle slices, reserve
the Madeira. In a saute pan, melt 8 tablespoons of butter. Add the potatoes
to the melted butter and season with salt and pepper. Saute the potatoes for
3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until
golden brown and tender, about 20 minutes, shaking the pan every five
minutes. Season the fillets with salt and pepper. In a large saute pan, heat
2 tablespoons of butter. When the butter has melted, add the fillets and sear
for 3 to 4 minutes on each side. Remove from the pan. Place the canapes in
the saute pan and arrange the fillets on top. Place the pan in the oven and
roast for 6 to 8 minutes for medium rare. In a hot saute pan, sear the foie
gras for 1 to 2 minutes on each side. Remove the foie gras and drain on a
paper-lined plate. Dissolve the arrowroot in 2 tablespoons of the reserved
Madeira to form a slurry and set aside. Add the reserved Madeira, truffles
and veal stock to the foie gras fat. Bring the liquid up to boil and whisk in
the slurry. Boil the liquid for a couple of minutes and then reduce to a
simmer. Cook the sauce for 3 to 4 minutes. Season with salt and pepper. To
serve, remove the fillets and potatoes from the oven. Place the fillets in
the center of each plate. Arrange three potatoes around each fillet. Top each
fillet with a piece of seared foie gras. Spoon the sauce over the top of the
foie gras and garnish with parsley. Yield: 6
servings |
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Panko-Crusted Chicken and Penne with Wild Mushroom
Ragu ee2b36 |
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Recipe courtesy
Emeril Lagasse, 2001 1/2 cup dried
porcinis Place porcinis
in a small bowl. Pour boiling water over porcinis and let soak for 5 minutes.
Place flour in
shallow dish. Place panko in a separate shallow dish. Beat eggs and place in
another shallow dish. Sprinkle chicken with Creole seasoning. Dredge chicken
in the flour and shake off excess. Dredge chicken in eggs and shake off
excess. Dredge chicken in panko and press so panko adheres. In a large saute
pan over medium heat, add canola oil and heat. When oil is hot, add chicken
and pan fry until golden brown on both sides. Remove from pan and keep warm. In another saute
pan, add olive oil and heat. Add onions and saute until soft, about 5
minutes. Season with salt, pepper, and crushed red pepper. Add peppers,
tomatoes, garlic, and shiitake mushrooms. Drain porcinis and add and cook
until soft, about 8 minutes. Add prosciutto and cook for 1 minute. Add pasta
to the pan and toss for 2 minutes. Pour vegetable
mixture into a large pasta bowl. Top with chicken breasts and serve. Emeril?s
Creole Seasoning (Essence) Combine all
ingredients thoroughly and store in an airtight jar or container. Yields: about
2/3 cup Recipe from New
New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William
and Morrow, 1993. Yield: 2
servings |
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Chicken Tamales bf1b02 |
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Recipe courtesy
Trevino Family Chicken
filling: Place fryers in
stock pot. Fill the pot with water to cover chickens. Add the remaining
ingredients boil for 1 hour. When chickens
are done remove from pot, peel off the skin, de-bone chicken, chop and set
aside. TOMATILLO
SAUCE: Parboil
tomatillos, poblano pepper, bell pepper, onion. Chop, add remaining
ingredients and coarsely blend. Set aside. Sauti chopped
chicken in a little oil and tomatillo sauce. Cook for 10 minutes. BEAN FILLING
FOR TAMALES: In a large stock
pot, cover beans with water. Add onion, head of garlic and salt. Boil until
done, drain, reserving liquid. Mash beans and set aside. Mince 1 cup
onion, 1-ounce garlic and sauti in 1/4 cup of oil. When onion is clear add
flour constantly mixing with whisk until golden. Add mashed beans with a
conservative amount of liquid from beans. Add chile powder, oregano, comino.
Add salt if needed. Taste again. MASA: 6 pounds
masa 1 1/2 tablespoons baking powder 1 3/4 tablespoons salt 1 tablespoon
sugar 1 tablespoon comino, (cumin) 2 1/2 pounds of lard or vegetable
shortening 7 ounces water or chicken broth Corn husks Mix all
ingredients on low mixer setting. After thoroughly mixed, beat (or knead) at
medium for 15 minutes until masa dough is smooth. To check readiness, drop a
small amount of masa in a glass filled with water. If masa floats, it’s
ready. Using back of spoon, spread masa mixture thinly and evenly on inside
of corn husk. Covering half the length of each husk. Fill with tamale filling
and fold. Get 16 quart stock pot with lid, steamer with lid or tamalera:
tamale steamer. Tamaleras as a rule come equipped with rack and lid.
Stainless steel vegetable steamer fan like: sold in most grocery stores. Damp
kitchen towel. The bottom of the pot is filled with hot water being careful
not to cover the rack. The rack is covered with tamale husks that were left
over from the ones used for the tamales. The vegetable steamer is placed over
the husks bottom side up to give a dome effect. The tamales are placed open
and up, side by side around the dome. Continue this process with about 2
dozen tamales. As the pot begins to fill up the tamales can be placed flat on
top of each other. Corn husks again are used to cover the mound of tamales
then cover with a cloth and close with the lid. The lid should fit well
enough as to keep the steam in the pot. Bring to rapid boil, reduce heat,
steam for 30 minutes. To test doneness, open husk. Tamale should be firm.
Masa should not adhere to the husk. When cooked remove all tamales. Ready to
eat. Yield: 3 pounds
of masa equals 3 dozen tamales |
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Oyster House Clam Chowder
bf1b11 |
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Recipe courtesy
Union Oyster House, Boston, MA 2 pounds
potatoes, diced Bring potatoes and
clam juice to a boil. Cook until potatoes are done. Add the clams, along with
any surplus juice. Cook until tender, careful not to overcook and toughen the
clams. Set aside. Skin the salt
pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute
until translucent. Add butter, melt, and cook slightly. Add flour. If mixture
is too loose, add a little more flour. Cook until slightly colored. Bring clams,
juice and potatoes back to boil. Add cooked flour and salt pork mixture.
Sauce will thicken, so stir often. Bring to a rolling boil. Add previously
heated half-and-half to desired consistency. Season, to taste, with salt,
pepper, hot pepper sauce, and Worcestershire sauce. Serve with
Oyster or Pilot crackers. Yield: 12
servings |
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Clamcakes bf1b13 |
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Recipe courtesy
Tom McGrath 2 1/2 pounds
flour Mix the flour,
baking powder, salt, and white pepper in large bowl. Add the remaining ingredients
and mix until well blended. In a pot fitted
with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup
measure, scoop some clamcake mixture and carefully drop clamcakes into the
hot oil. Deep fry in canola oil until golden brown. Yield: 10
servings |
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Rhode Island Quahog Chowder bf1b13 |
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Recipe courtesy
Tom McGrath 7 1/2 pounds
red bliss potatoes, cut into 1/2-inch dice In large stock
pot, cover potatoes with water by 2 inches. Add salt and pepper, and bring to
boil then reduce to a simmer. In large
skillet, heat the salt pork. Add the onion and saute. When onions are
translucent, add to the simmering potatoes. Add quahogs,
quahog juice, and thyme to the potatoes. Simmer for 30 minutes or until
potatoes are cooked through. Yield: 25 to 30
portions |
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New England Clam Chowder
bf1b22 |
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Recipe courtesy
Linda Zeidler 3/4 ounce
salad oil In large pot
saute the oil and garlic about 2 minutes. Add diced vegetables and saute for
10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock
and bring to a boil. Add potatoes and bring to a boil again. Add roux and
chopped clams, reduce heat and simmer for one hour. 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. Yield: 10 to 12
servings |
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Crispy Wasabi Potato Crusted Tuna em1b07 |
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Recipe Courtesy
of Emeril Lagasse 1 pound
center-cut bluefin tuna Cut the tuna
into 2 inch logs, 1 1/2 inches wide and 1 1/2 inches thick. Season the tuna with
salt and pepper. In a small bowl, whisk the wasabi and water together to form
a loose paste. Using the potato threader, cut the potato into thin curl-like
pieces. Season the potatoes with salt and pepper. Divide the potato curls
between the tuna logs in individual piles. Brush each piece of tuna with the
wasabi mixture, coating each side of the tuna completely. Place a piece of
the tuna in the center of each pile of potato curls. Wrap the potatoes
entirely over each piece of tuna, tightly. In a large saute pan, heat the
olive oil. When the oil is hot, pan-fry the tuna until golden brown, about 2
to 3 minutes on each side. Fry the tuna in batches. Serve the tuna on a
platter with a drizzle of sesame oil, chervil and a dollop of caviar. Yield: 6
servings |
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Emeril's Three Cheese Risotto em1b07 |
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Recipe Courtesy
of Emeril Lagasse 1 tablespoon
olive oil In a large saute
pan, over medium heat, add the olive oil. When the oil is hot, add the onion
and season with salt and pepper. Saute for 3 minutes, or until the onions are
slightly soft. Add the stock and garlic. Bring the liquid to a boil and
reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18
minutes, stirring constantly, or until the mixture is creamy and bubbly. Add
the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer
for 2 minutes and serve immediately. Yield: 8 to 10
servings |
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Ruby Port and Rhubarb Marinade for Pork DJ9479 |
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We cut recipe in
half. Very Good Sauce…we served adding corn starch to thicken. Recipe Courtesy
of Katy Sparks 1 lb. rhubarb,
peeled and cut into 1 inch pieces Place rhubarb in
a medium saucepan or low heat. Add remaining ingredients except the olive
oil. Simmer on low 45 minutes or until rhubarb has completely pureed itself.
Pass through a medium sieve, cool, whisk in olive oil. Brush marinade on pork
chops or tenderloin just before cooking. Yield: 6
servings |
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Pork Chops in the Style of Beneventana---Costole di Maiale
Beneventana MB2A14 |
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Recipe copyright
2000, Mario Batali. All rights reserved. 4 center cut
pork chops, 1-inch thick Preheat the oven
to 300 degrees F. Season the pork
chops with salt and pepper and dredge them in the flour. In a 10 to
12-inch skillet, heat the oil until almost smoking. Add the pork chops and
cook 1 minute on each side, until evenly browned. Sprinkle 1 teaspoon fennel
seed on 1 side of the chops. Turn and sprinkle the remaining teaspoon on the
other side. Add wine and garlic, and place in the oven and cook for 15
minutes, until just cooked through. Remove the chops
to a plate and keep warm. Over medium heat, cook until liquid is reduced by
half. Add the fennel fronds to the hot liquid and cook 1 minute more,
allowing fronds to wilt. Remove the garlic and pour the wine sauce over the
chops, garnishing with the fennel fronds and wild fennel pollen. Prep Time: 10
minutes |
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Smothered Veal Chops with Mushroom Gravy em1b07 |
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Recipe Courtesy
of Emeril Lagasse 4 double cut
veal loin chops (12 to 14 ounces each) Season the chops
with Essence. In a large saute pan, heat the vegetable oil. When the oil is
hot, add the chops and sear for 6 minutes and turn over and continue to sear
for 5 minutes. Remove the chops from the pan and set aside. Add the bacon and
fry until crispy, about 4 minutes. Stir in the flour and whisk until the
mixture is smooth. Cook, stirring constantly until the mixture is the color
of chocolate, about 3 minutes. Add the onions. Season with salt and pepper.
Cook the onions for 2 minutes. Add the mushrooms and garlic. Cook, stirring,
for 2 minutes. Add the stock, bring the mixture to a gentle boil, and simmer
for about 2 minutes. Return the chops to the pan and simmer for 5 minutes,
basting often. Remove from the heat and stir in the parsley and green onions.
Serve the chops warm with the pan gravy. Emeril's
ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all
ingredients thoroughly. Yield: 2/3 cup Yield: 4
servings |
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Master Sushi Rice MT1B10 |
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Copyright, 1999,
Ming Tsai, All Rights Reserved 4 cups sushi
rice (Calrose/short grain) Wash rice at
least 3 times or until water is clear. Fill rice cooker with water to about
1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker --
there's a reason more than 2 billion people in Asia use them. Slowly heat
vinegar, mirin and sugar until very hot but not boiling. Fold in 'su'
(vinegar and sugar) with the hot rice, add enough so that the rice has a
tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim
of bowl with damp cloth, cover and let rest for 30 minutes. HERB CRAB
SALAD MAKI-SUSHI In a bowl, whisk
together honey, mustard, lemon juice and oil. Add crab, herbs and minced
shallot. Season with salt and pepper and check flavor. Lay nori, shiny
side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4
inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and
let rest. TEMPURA
SHRIMP HAND ROLLS In a bowl, mix
flour with togarashi, or chili powder, and whisk in club soda until a pancake
batter thickness is achieved. Dip the shrimp and scallions in the tempura
batter and fry until golden brown, about 4 minutes. Drain on paper towels and
season with salt and pepper. Lay the nori vertically with the shiny side
down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the
bottom half of the nori. Place one shrimp and scallion fan diagonally across
the rice from the top left corner to the bottom right. Lay daikon sprouts on
top and add a touch of wasabi oil. Roll a cone by bringing the bottom left
corner of the nori to half way up the right side edge then roll over. Moisten
the top edge to glue. Repeat process. In a stainless
steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose
puree is achieved. Whisk in oil. For extra heat, use less oil. Combine all the
ingredients and reduce at a simmer until a syrup consistency is achieved,
about a 60 to 70 percent reduction. Let cool. PLATING On a huge white
platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all
over. Slice maki-sushi using both bias and straight cuts. Place hand rolls
leaning against sushi. Enjoy. Wine Suggestion:
Haru Junmai-Ginjo Sake *"Mt Fuji
Method": The Mt. Fuji method is a way to determine the correct amount of
water for any quantity of rice. First wash the rice till the water runs clear
to wash away all the starch. Then you put it in the pan, put your hand flat
on top of the rice, and fill the pot with water until it reaches the first
knuckle of your index finger (knuckle nearest your palm). It always works, no
matter what the size of your hand. |
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Tortellini Bolognesi
(mb2b01) |
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Recipe copyright
2000, Mario Batali. All rights reserved. Filling: In a Dutch oven
or heavy-bottomed, large saucepan, heat the butter and oil until it foams and
subsides. Add the turkey, veal and pork shoulder and cook over high heat,
stirring occasionally, until the meat is well-browned and begins to release
some of its juices. Add the prosciutto and mortadella and cook for 5 minutes
more. Remove from heat and allow to cool. Place in a food processor and mix
to combine. Add the egg and the Parmigiano-Reggiano and mix well to combine.
Season with salt and pepper to taste and add at least 1/4 teaspoon freshly
grated nutmeg and mix again. Set aside in the refrigerator until ready to
use. Brodo and
assembly: Place the beef,
bones, tongue, chicken pieces, onion, carrot and celery in a large soup pot,
cover with the water and bring almost to a boil, very slowly. Reduce the heat
to simmer before the mixture boils, and allow to cook for 4 hours, skimming
off the foam and any excess fat that rises to the surface. After 4 hours,
remove from heat, strain the liquid twice, first through a conical seive and
second through cheesecloth and allow to cool. Basic pasta
dough: Mound 3 1/2 cups
of the flour in the center of a large wooden cutting board. Make a well in
the middle of the flour and add the eggs and the olive oil. Using a fork,
beat together the eggs and oil and begin to incorporate the flour, starting
with the inner rim of the well. As you expand
the well, keep pushing the flour up from the base of the mound to retain the
well shape. The dough will come together when half of the flour is
incorporated. Start kneading
the dough with both hands, using the palms of your hands. Once you have a
cohesive mass, remove the dough from the board and scrape up and discard any
leftover bits. Lightly reflour the board and continue kneading for 6 more
minutes. The dough should be elastic and a little sticky. Wrap the dough in
plastic and allow to rest for 30 minutes at room temperature. Roll or shape
as desired. To assemble the
dish: Cut the prepared
pasta dough into 3 equal portions. Using a pasta machine, roll out the pasta
to the thinnest setting then cut the sheets into 2-inch squares. Place 1
teaspoon of the tortellini filling in the center of each 2-inch square. Fold
the opposite corners together to form a triangle and press the edges together
firmly to seal. Bring the long points of the triangle together and join with
firm finger pressure. Continue filling and shaping tortellini until all the
pasta and filling are used. Set the tortellini on a sheet tray, covered with
a clean, damp towel. Bring the
prepared brodo to a boil and season with salt and pepper. Drop the tortellini
into the brodo and cook until tender, about 3 to 4 minutes. Remove tortellini
from the brodo with a slotted spoon, and divide among 10 to 12 heated pasta
bowls. Spoon some of the brodo into each bowl and serve immediately, topped
with freshly grated Parmigiano-Reggiano. Yield: 12
servings |
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Thai Coconut Soup with Lemon Grass and Sugarcane Chicken
Dumplings |
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(wp1e25) Recipe courtesy
Wolfgang Puck, 2000 Thai Coconut
Soup: To the soup
base, add the coconut milk and lime leaves. Bring to a boil, then lower to a
simmer. Taste and adjust seasoning with salt, pepper, lime juice and sugar.
Add the dumplings and simmer until done, about 3 minutes. Divide the
softened glass noodles on four soup bowls. Place two dumplings crisscross on
top of the noodles, leaning to the side of the bowl. Divide the soup onto the
four bowls. Garnish each bowl with julienne of carrots, leeks, Thai chiles
and lime leaf. Serve immediately. Soup Base: In a saucepan,
combine the lobster stock, chili paste, lemon grass, Thai basil leaves and
Thai bird chile and bring to a boil. Reduce until only 2 cups remain. Sugarcane
Chicken Dumplings: In a mixing
bowl, combine the ground chicken, garlic, ginger, soy sauce, fish sauce,
potato starch and black pepper. Mix until well blended. Divide into 8
portions. Wrap each portion around the end of each sugarcane stick. Reserve. Yield: Serves 4 |
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Dinner Salad with Honey-Mustard Dressing (em1e48) |
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Recipe courtesy
Emeril Lagasse, 2001 1 head red
leaf lettuce, separated into leaves, rinsed and patted dry, torn into large
pieces In a large salad
bowl, toss together the red leaf and Bibb lettuces. Add the sliced mushrooms,
shallot rings, and tomatoes. To make the
dressing, in a small bowl or measuring cup, whisk together the honey, mustard
and vinegar. Slowly add the oil in a steady stream, and whisk until all the
oil is added and the mixture is emulsified. Add the salt and whisk together.
Adjust seasoning to taste. Toss the salad
with the dressing, to taste, adding about 1 tablespoon at a time. Sprinkle
with pepper, and serve immediately. Yield: 4 to 6
servings |
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Sunday Dinner Pork Roast with Mushroom Gravy (em1e48) |
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Recipe courtesy
Emeril Lagasse, 2001 1 (5 to 7
pound) pork loin or butt Preheat the oven
to 450 degrees F. Pierce the roast
all over with the tip of a paring knife and stuff one clove of garlic into
each hole, followed by a few drops of hot sauce. Sprinkle on all sides with
Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven
over medium-high heat and brown the roast evenly on all sides, about 10 to 15
minutes. Add the chopped onion, celery, bell pepper, and enough water to come
1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce,
and stir to combine and loosen any browned bits on the bottom of the pan.
Cover and bake for 45 minutes. Reduce the oven
temperature to 350 degrees F and add a more water as necessary to come 1-inch
up the sides of the pan. Continue to cook until very tender, about 3 1/2
hours total cooking time. Meanwhile, to
make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk
in the flour and cook, stirring constantly, over medium heat, until milk
chocolate-colored roux is formed, about 15 minutes. Add the onion, bell
pepper, celery, garlic, and the white part of the green onions, and cook until
the vegetables are soft but not browned, about 5 minutes. Whisk in the beef
stock and heavy cream and cook until thickened, 10 to 15 minutes. While the sauce
is simmering, melt the remaining 2 tablespoons of butter in a medium skillet
over medium-high heat. Add the mushrooms and cook, stirring, until tender and
golden brown around the edges, about 5 minutes. Add the mushrooms and
teriyaki sauce to the gravy and simmer until flavors come together, about 3
minutes. Remove from the heat and cover to keep warm. Remove the roast
from the oven and transfer to a platter. Cover loosely with foil to keep
warm. Strain the pan juices through a fine mesh strainer into the gravy and
simmer until heated through and thickened, about 5 minutes. Season with salt
and pepper, to taste, and serve over the carved roast. Essence
(Emeril's Creole Seasoning): 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. Yield: 6
servings |
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Nutty Green Beans (em1e48) |
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Recipe courtesy
Emeril Lagasse, 2001 2 1/2
teaspoons salt Bring a large
saucepan of water with 2 teaspoons of salt to a boil. Add the green beans and
cook until just tender, about 5 minutes. Drain in a colander and refresh
under cold running water. Drain. In the same
saucepan, melt the butter over medium-high heat. Add the pecans,
Worcestershire sauce, remaining 1/2 teaspoon of salt and the black pepper and
cook, stirring frequently, until the pecans are golden brown and fragrant,
about 3 to 4 minutes. Add the green beans and cook, stirring, until well
coated and warmed through, about 1 minute. Remove from the heat and serve. Yield: 6
servings |
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Kicked Up Bacon-Cheese Mashed Potatoes (em1e48) |
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Recipe courtesy
Emeril Lagasse, 2001 4 baking
potatoes, like russets, about 3 pounds, peeled and cut into 1-inch pieces Place the
potatoes and 1 teaspoon salt in a heavy 4-quart saucepan and cover with water
by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until the
potatoes are fork tender, about 20 minutes. Drain in a colander and return to
the cooking pot. Add the cream, butter, remaining 3/4 teaspoon salt, and
black pepper. Place the pan over medium low heat and mash with a potato
masher to incorporate the ingredients and achieve a light texture, about 4 to
5 minutes. Add the bacon, grated cheese, sour cream, and chopped chives and
stir until thoroughly combined. Season, to taste. Serve
immediately. Yield: 4 to 6
servings |
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Shanghai Meatballs |
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Recipe courtesy Emeril Lagasse, 2001 1/4 pound regular-firm tofu, drained Mash the tofu in a large bowl, then place in a small piece of cheesecloth. Wring the excess liquid from the tofu and discard. Return the tofu to the bowl. Add the pork, beef, egg, hoisin sauce, ginger, garlic, green onion, and jalapeno to the bowl and mix well. Season with salt and pepper. Form the mixture into 12 equal-sized meatballs and set aside. In a medium, heavy pot set over high heat, heat the oil to 350 degrees F. Deep-fry the meatballs until brown on all sides in canola oil, about 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. In a wok over high-heat, heat 1 tablespoon of peanut oil. Add the mushrooms, carrot, salt, pepper and cabbage and cook, stirring, until tender, about 2 minutes. Add the meatballs, chicken broth, rice wine, soy sauce, and sesame oil. Reduce the heat to medium, cover, and cook for 15 minutes. Add the green onions and cornstarch slurry, and return to a boil, stirring well. Cook until thickened, and serve.
Yield: 4 servings |
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Fried Rice |
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8 dried shiitake mushrooms Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside. Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces. Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately. Copyright 2001 Television Food Network, G.P. All rights reserved. Yield: 4 to 6 servings |
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Roast Pork Loin |
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Recipe courtesy Cheryl Smith 4 to 6 pounds pork loin, trussed with butcher twine Rub pork loin with garlic and thyme and season well with salt and pepper. Drizzle with olive oil. Marinate in a plastic bag for at least 2 hours to overnight. Brown all sides and roast on a rack in a roasting pan in a preheated 350 degree oven. Cook until center of loin reaches 160 degrees, about 40 minutes. Allow to rest for 10 minutes before carving. Yield: 6 to 8 servings |
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Fire Roasted Beef Tenderloin with Madeira Mustard Sauce
and Wasabi Mashed Potatoes (wp1b04) |
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|
Recipe courtesy
Wolfgang Puck, 2001 1/2 cup peanut
oil Preheat oven to
400 degrees F. Preheat a grill.
In a saucepan,
heat oil, black peppercorns, star anise, coriander seeds, and Szechuan
peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind
paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal
stock and continue to reduce in half. Transfer to a blender and process to a
puree. Strain and set aside. Over hot grill,
cook the tenderloin until grill marks appear on all sides. Transfer to a
saute pan and pour in half of the strained sauce. Roast in the oven for 4 to
5 minutes or until desired doneness. Transfer the
remaining sauce to a saucepan and cook over medium heat. Reduce until
thickened. In a cup, dissolve the powdered mustard in rice wine vinegar.
Whisk in mustard and finish sauce with the butter. To serve, cut
the steak into thin slices. Nap with Madeira Mustard Sauce and serve with
Wasabi Mashed Potatoes garnished with a whole star anise. Wasabi Mashed
Potatoes: Cut the potatoes
into large pieces of equal size. Cover with salted water. Bring to a boil and
cook until tender. Drain thoroughly. Pass through a food mill and whip in the
butter, hot cream and roasted garlic puree. Blanch the
spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain
thoroughly. Transfer to a blender and add wasabi powder. Process to a puree.
Stir into warm mashed potatoes. Season with salt and pepper, to taste. Yield: 4
servings Yield: Serves 2
to 4 |
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Pizza Margherita
(it1b01) |
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Recipe courtesy
Mario Batali, 2001 Pizza Dough: Combine the
water, sugar, and yeast in a large bowl and stir until dissolved. Add salt
and 1 cup of the flour and mix with a wooden spoon to make a loose batter.
Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to
incorporate as much flour as possible. Bring the dough
together by hand and turn out onto a floured board or marble surface. Knead
for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough
in a lightly oiled bowl and cover with a towel. Set aside to rise in the
warmest part of the kitchen for 45 minutes. Cut the risen
dough into 4 equal pieces and knead each portion into a round. Cover again
and let rest 15 minutes. Preheat the oven
to 450 degrees F. Place a clean pizza stone in oven to preheat. Dust a clean
work surface lightly with flour. With your fingers and palms, flatten one of
the dough rounds into a 10-inch oval about 1/4-inch thick. Spread 1/4 cup of
the passata evenly on entire surface of dough, leaving 1/4-inch of dough to
form edge of pizza. Take one piece of mozzarella, slice into 4 uniform slices
and put on top of passata. Rip 2 leaves of basil into smaller pieces and
sprinkle on top of mozzarella. Slide pizza directly onto pizza stone and bake
15 to 18 minutes, until edge of pizza is golden brown and cheese is bubbling.
Repeat with remaining 3 dough balls and serve hot. Recipe adapted from
Mario Batali: Holiday Food Other Pizza
Suggestions: Preheat oven to
450 degrees F. Prepare dough as directed. Thinly slice one tomato and place
on dough. Drizzle 1 tablespoon of extra virgin olive oil over entire pizza.
Sprinkle 1 teaspoon oregano and 1 clove thinly sliced garlic over tomatoes.
Bake on a pizza stone until crust is golden brown, about 15 minutes. Repeat
with remaining dough. Serve hot. Other topping
suggestions for pizza: Prosciutto Crudo Arugula Sausage (do not pre-cook)
Anchovy Broccoli Rape, blanched first Yield: 4
servings |
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Calzones (it1b01) |
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|
Recipe courtesy
Mario Batali, 2001 Pizza Dough: Combine the
water, sugar, and yeast in a large bowl and stir until dissolved. Add salt
and 1 cup of the flour and mix with a wooden spoon to make a loose batter.
Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to
incorporate as much flour as possible. Bring the dough
together by hand and turn out onto a floured board or marble surface. Knead
for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough
in a lightly oiled bowl and cover with a towel. Set aside to rise in the
warmest part of the kitchen for 45 minutes. Cut the risen
dough into 4 equal pieces and knead each portion into a round. Cover again
and let rest 15 minutes. Preheat the oven
to 450 degrees F. Place a clean pizza stone in oven to preheat. Dust a clean
work surface lightly with flour. With your fingers and palms, flatten one of
the dough rounds into a 10-inch oval about 1/4-inch thick. In a separate
bowl, mix together ricotta, mozzarella, and ham. Spoon 1/4 of mixture just
above the center of one oval of dough. Fold the dough to form a half-moon and
then press the edges to seal. Fold the edge up with your fingertips and pinch
closed to form a ridge all the way around. Repeat with the remaining dough
and filling. Place calzones on pizza stone and bake for 15 to 18 minutes,
until golden brown. Serve hot. Yield: 4
servings |
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Warm German Potato Salad
(bf1b22) |
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|
Recipe courtesy
Liz Darland 1 to 1 1/2
pounds new potatoes Scrub potatoes
and cook in boiling salted water until tender. Drain and, while hot, skin and
cut into 1/4-inch slices. You should have about 4 cups. Set aside. Place bacon in a
skillet and fry until almost crisp. Remove bacon from pan and add onion and
celery, cook until tender and transparent, remove from pan. Drain off all
but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet
stir until slightly browned. Add vinegar and water and cook until mixture is
slightly thickened. Add back the bacon, onion, and celery. Pour hot
dressing over potatoes; stir gently to blend. The potatoes should look
glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and
chives over top. Serve warm. 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. Yield: 4 to 6
servings |
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Hamhock, Red Beans and Rice (ee2299) |
|
|
Recipe courtesy
of Emeril Lagasse 1 cup chopped
onions In a stock pot,
saute the onions, celery, and garlic for 1 -2 minutes. Add the sausage, bay
leaf, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes. Add the
ham hock and beans. Cover the mixture with the stock. Bring up to a boil and
reduce heat to a simmer. Cook the bean mixture for 2 hours or until the beans
are tender. Mash 1/4 of the mixture against the side of the pot with a spoon.
Reseason with salt and pepper if needed. Remove the ham hock and slice the
meat off the bone. To assemble, spoon the warm rice onto the serving bowl.
Ladle the bean mixture right over the top. Garnish with green onions, Essence
and crusty bread. Emeril's
ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all
ingredients thoroughly. Yield: 2/3 cup Yield: 4
servings |
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Veal Scaloppine with Lemon and Fennel: Scaloppine di
Vitello con Limone e Finocchio (mb2c18) |
|
|
Recipe copyright
2000, Mario Batali. All rights reserved. 1 head fennel,
cored, sliced 1/4-inch thick Core the fennel
and cut in half. Cut each half in 1/8-inch julienne. In a 10 to
12-inch saute pan, heat 3 tablespoons olive oil over medium heat until just
smoking. Add the fennel and cook, stirring often until soft and golden, about
8 to 10 minutes. Remove from the pan and set aside. Slice the veal
into 1/8-inch thick slices (or arrange to have your butcher do this for you).
Pound each piece of veal with a meat hammer until nearly paper-thin. Season
each piece with salt and pepper and dredge in flour. Heat the remaining 4
tablespoons olive oil in a 12 to 14-inch saute pan until smoking. Add 4
pieces of the dredged veal and cook until light golden brown on each side,
about 2 minutes per side. Remove to a plate and continue with the remaining
pieces. When the second batch is browned, add the first batch back to the pan
and the wine, chicken broth and lemon juice and cook 2 to 3 minutes, until
the liquid is nearly gone. Add the butter, then remove the veal to a platter
with the fennel, add the parsley to the sauce and pour it over the meat.
Sprinkle with lemon zest and serve. Yield: 4
servings |
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Chicken "Saltimbocca": Saltimbocca di Pollo (mb2c17) |
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|
Recipe copyright
2000, Mario Batali. All rights reserved. 1 cup all
purpose flour Season the flour
with salt and pepper. With a meat
mallet, pound the chicken breasts to 1/4-inch thickness. Season each breast
with salt and pepper and lay 1 sage leaf on each breast. Lay 1 slice prosciutto
over each piece and fold in half like a book. Secure the two sides with a
toothpick and dredge each breast in the seasoned flour. In a
heavy-bottomed pot with high sides, heat the 2 cups olive oil to 375 degrees.
Make sure that you have a slotted spoon or spider close by. Working in a few
batches, fry the leaves in the oil, removing with the slotted spoon after 30
seconds. Season with salt, set on a plate lined with paper towels to drain,
and set aside. In a 12 to
14-inch saute pan, heat the remaining olive oil until smoking. Add the
chicken and saute until golden brown on both sides. Add the shallots and
mushrooms and cook until the mushrooms have sweated, about 5 to 6 minutes.
Add the Marsala and chicken stock and cook over high heat until reduce by
half. Swirl the butter into the pan, add the parsley and serve on 4 warmed
dinner plates, topped with the fried sage leaves. Yield: 4
servings |
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Chicken Paprika (wp1b16) |
|
|
Recipe courtesy
Wolfgang Puck 4 (12-ounce)
chicken breasts or 4 half-chickens Cut each chicken
breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika.
Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken
pieces until brown on all sides. Remove the chicken from the pan and place in
a tray. Add onions to
the pan and saute for 5 minutes until golden brown. Add the garlic and cumin
seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2
tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and
bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with
salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover
with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and
continue to simmer another 10 minutes or until the chicken is tender. Transfer chicken
to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a
puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until
warm. Garnish with pepper strips, minced parsley and creme fraiche. Servietten Knudel
(Napkin Dumpling): Preheat the oven
to 250 degrees F. In a saute pan,
over medium high heat, melt the butter. Cook the garlic and onions until
translucent. Do not allow to develop color. Cut the bread
into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry,
about 20 minutes. Do not allow to develop color. Transfer to a large mixing
bowl. Pour the onion mixture all over the bread. Add the thyme, chives,
parsley and flour. Toss to evenly distribute the herbs with the bread and
flour. In a small bowl,
combine the egg and milk. Add to the bread mixture. Season with salt, pepper
and nutmeg, to taste. Divide the
mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure
the ends, shaping like a large sausage. Wrap with a layer of aluminum foil. Prepare a
steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes.
Remove from the pot and unwrap. Slice into 1-inch disks. Yield: 6
servings Yield: 4 to 6
servings |
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Turkey Tostados (cl9451) |
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|
Recipe Courtesy
Sara Moulton 1 tablespoon
oil Heat oil in a
large nonstick skillet. Add onion and garlic and crumble in turkey. Stir-fry
over moderate heat until turkey is no longer pink, about 6 minutes. Mix in
chili powder, cumin, coriander, tomato paste, water and salt. Bring to a
simmer and keep hot. To make a tortilla bowl for the tostada: Quickly fry the
flour tortillas in 1-inch of vegetable oil until soft. Transfer immediately
to an inverted bowl and press down to shape. Spread bottom of taco shell with
refried bean mixture. Divide lettuce among taco shell bowls. Top with hot
turkey mixture and sprinkle with cheese. Divide tomato wedges and black
olives over salad. Top with salsa, guacamole and sour cream. REFRIED BLACK
BEANS Puree 2 cans of
black beans in 2 cups water in food processor. Heat the lard or other fat in
a large saucepan over medium heat. Sauti the onions with the salt and cumin
until golden, about 10 minutes. Add the beans and continue cooking over
medium heat, stirring frequently, until the liquid evaporates and the beans
form a creamy mass that pulls away from the bottom and sides of the pan,
about 15 minutes. Serve immediately. Yield: 4 to 6
servings GUACAMOLE Cut the avocados
into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a
potato masher or fork until chunky. Add the remaining ingredients and combine
with a fork. Mound on a bed of shredded lettuce and garnish with sliced
tomatoes. Sprinkle with the black pepper garnish. Serve immediately. Yield: 4 to 6
servings Yield: 4 to 6
servings |
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Thai-Style Steamed Dumplings with Coriander Dipping Sauce (cl9755) |
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|
Recipe courtesy
Gourmet Magazine For the
filling: Make the
filling: In a bowl, combine well the scallion, the pork, the ginger, the bell
pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the
egg, and salt and pepper, to taste, and chill the filling for at least 1 hour
or overnight. Put about 1
heaping teaspoon of the filling in the center of 1 of the wrappers and
moisten the edge of the wrapper. Gather the edge of the wrapper up and around
the filling and form a waist with the wrapper, pushing the dumpling from the
bottom and keeping the filling level with the top of the wrapper. (The
filling should not be enclosed.) Continue to make dumplings with the
remaining wrappers and filling in the same manner and arrange them in 1 layer
on a baking sheet lined with waxed paper dusted lightly with the cornstarch.
(The dumplings may be prepared up to this point 8 hours in advance and kept
uncovered and chilled or 1 month in advance and kept covered tightly and
frozen. If the dumplings are frozen, do not thaw them in advance.) In a large
non-stick skillet, heat 1 tablespoon of the oil over high heat until it is
hot but not smoking and in it fry half the dumplings, flat sides down, over
moderately high heat for 1 minute, or until the undersides are golden. Add
1/2 cup water and steam the dumplings, covered, over moderate heat for 3
minutes, or until the pork is cooked through. (If using frozen dumplings, fry
them, frozen, for 1 minute, or until the undersides are golden, and steam
them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until
the pork is cooked through.) Add the remaining 1 tablespoon oil to the
skillet and cook the remaining dumplings in the same manner. Garnish the
dumplings with the coriander sprigs and serve them with the sauce. For the
sauce: Make the sauce:
In a bowl whisk together the nam pla, the lime juice, the vinegar, the sugar,
the gingerroot, the mint, the coriander, salt and pepper, to taste. Yield: 12
servings |
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Pork and Ginger Pot Stickers (mt1b18) |
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|
Copyright, 1998,
Ming Tsai, All Rights Reserved DUMPLINGS WITH
MOM GUEST CHEF:
MING'S MOM (IRIS LEE TSAI) Sprinkle cabbage
with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the
cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The
dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with
all of the other ingredients, except the chicken stock. Cook a tester to
check the seasoning. HOT WATER
DOUGH: In a stainless
steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup
increments. Mix with chopsticks until a ball is formed and the dough is not
too hot to handle. On a floured surface, knead dough until it becomes a
smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow
to rest for at least 1 hour. Working on a floured surface with floured hands,
roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch
pieces and turn them over so the cut sides are facing up. Flatten with your
palm and roll out thin using a rolling pin. The dumpling wrapper should end
up about 3 inches in diameter. MAKING THE
DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be
very careful not to touch the edges with the filling as this will impede
proper sealing of the dumplings. Nothing is worse than dumplings breaking
during cooking.) Fold the wrapper in half to form a half moon shape. Starting
on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch
method until the dumpling is completely sealed. There will be approximately
10 to 14 folds per dumpling. Rest the dumplings with the folded edges
straight up. COOKING THE
DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat
side down and cook until the bottom is browned. Have pan cover ready and add
1 cup of chicken stock, cover immediately. Be careful, the liquid will
splatter! The stock will steam the pot stickers. Check them in 5 minutes as
more stock may be needed. The trick here is that once the dumplings are firm
and fully cooked the stock will evaporate and the bottoms will crisp-up
again. SPICY SOY
DIPPING SAUCE: Combine all and
serve in a small bowl. PLATING: Serve
pot stickers on a large platter lined with lettuce with a bowl of dipping
sauce on the side. Prep Time: 1
hour 30 minutes |
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Tortellini (ga0055) |
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|
The world famous
specialty of Bologna - Made beautifully at Pappagallo's, Bologna, Italy. 1-ounce
clarified butter Filling: Heat
clarified butter in a pan and brown pork, veal, and poultry gently. Add the
ham, mortadella, brains and season with salt, pepper and nutmeg. Place
mixture through a fine mincer - combine with 2 eggs and grated cheese. It
should be a very fine and smooth mixture. Pasta: Place
sifted flour into a bowl and season with salt and pepper. Make a well in the
center and add 5 eggs - work dough with the hands for 5 minutes until spongy.
Allow dough to stand 30 minutes. Roll out thinly. (The cooking time depends
upon how thinly you are able to roll the pasta.) Cut small rounds of pasta 1
1/2 inches in diameter. Place teaspoonful of filling in the center. Fold in
half to form a half-circle - bring the two points of the half-circle together
curling the tortellini around the finger to form a little 'ring' pinching
edges together. You should have about 3 dozen tortellini. Arrange tortellini
in lightly floured dish, cover with a cloth and leave until the next day,
refrigerated. Bring chicken
stock to a boil. Toss tortellini in the boiling stock and allow to cook 8
minutes. After 8 minutes, just test one of them and continue cooking if it
does not melt in your mouth. Place the cream
into the frying pan - bring to the boil and season with salt and pepper. With
a slotted spoon place tortellini into the cream and coat in cream. Place tortellini
onto a heated serving dish and grate Parmesan cheese over them. Yield: 2
servings |
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Herbed Ham and Cheddar Frittata (cl9428) |
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|
Recipe courtesy
of Gourmet Magazine
In an 8- or
9-inch flameproof heavy skillet cook scallions and garlic in oil over
moderately low heat, stirring, until softened. In a bowl whisk together eggs,
thyme, rosemary and pepper to taste. Add egg mixture to scallion mixture and
cook, without stirring, 2 minutes. Add ham and cook, without stirring, 8
minutes, or until edges are set but center is still soft. While frittata is cooking,
preheat broiler. Sprinkle Cheddar
on frittata and broil about 4 inches from heat until cheese is bubbling,
about 1 minute. Sprinkle with parsley and cut into wedges. Yield: : 2
servings |
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Jambalaya (ga0118) |
|
|
Recipe courtesy
of Graham Kerr A specialty of
Corrine Dunbar, New Orleans
7 ounces long
grain rice Wash rice and
spread out to dry. Heat clarified butter in a large casserole dish on medium
heat. Add rice and stir. Spread sliced onion and garlic over rice. Don’t
stir; simply press down. Also without stirring, add green pepper. Press down.
Add salt, white pepper, and celery. Press down. Rice should begin to turn
pale brown on bottom, but not burn. Add tomato pulp and juice. Stir together.
Stir in tomato paste, herbs, ham, hot pepper sauce, and water. Simmer for 10
minutes. Add shrimp and
cook for 10 more minutes, stirring often until rice is plump and has absorbed
most of the liquid. Toss out herbs and serve piping hot. Yield: 4
servings |
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Cuban Sandwich (em1a47) |
|
|
Recipe Courtesy
of Emeril Lagasse 4 individual
Cuban bread loaves Preheat the
griddle. Slice the bread loaves in half. Smear the butter on both sides of
each loaf of bread. Build each sandwich with the roasted pork, ham, cheese
and pickles. Place the
sandwiches on the hot griddle and place a waffle iron on top of the
sandwiches to flatten the sandwich. Griddle the sandwiches for 2 to 3 minutes
on each side. Slice the sandwich in half and serve. Yield: 4
sandwiches |
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Vodka Pepper Chicken
(ca1d06) |
|
|
Recipe courtesy
Douglas Wede 3 tablespoons
black pepper Preheat oven to
250 degrees F. Mix black,
white, red, and lemon pepper together in a pie dish. Rinse chicken and roll
while still moist in pepper mixture to coat both sides of breast. Melt butter
in a large skillet over medium heat and then add chicken, onions, and garlic.
Brown the chicken on both sides. Add vodka and
let cook until chicken is cooked through, approximately 8 minutes. Remove
chicken from skillet, place on a lined pan, and keep warm in preheated oven.
Add tomatoes, olives, Worcestershire, and oregano to the sauce and mix
ingredients well with a wooden spoon. Let simmer for 3 to 5 minutes. Return
chicken to the skillet and cook until the tomatoes break down and make a
sauce, about 15 minutes. A viewer, who
may not be a professional cook, provided this recipe. The FN chefs have not
tested this recipe and therefore, we cannot make representation as to the
results. Sour Cream
Mashed Potatoes: Place the cut
potatoes in a large stockpot, cover with cold water, and add some salt. Bring
to a boil, then simmer until tender when pierced with a fork, approximately
30 minutes. Drain well in a
colander; place into a bowl for mashing. Mash the potatoes with a potato
masher and add sour cream, cream cheese, milk, chives, and garlic; mix well.
Serve warm. Yield: 4 to 6
servings Yield: 4
servings |
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Three-Cheese Fondue (ss1a09) |
|
|
Recipes courtesy
Gourmet Magazine 1/2 pound
Gruyere, coarsely grated (about 2 1/2 cups) In a large bowl,
toss together the cheese and the cornstarch. Rub the inside of a heavy
saucepan with the garlic, leaving it in the pan, add the wine, water, and the
lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture
gradually and bring the mixture to a simmer over moderate heat, stirring.
Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes.
Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on
its stand over a low flame. Set bread cubes and the vegetables for dipping
into the fondue on a platter. Wine
Suggestions: White Wines: Swiss Fendant; Sancerre; Pouilly Fume Red Wines:
Beaujolais ? (sightly chilled) - by Georges Duboeuf Yield: 6
servings |
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Bbq Ribs and All the Fixin's (hg1d28) |
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|
Recipe Copyright
1999 Bobby Flay. All rights reserved. Grilled Ribs
with Spicy BBQ Sauce and Peanut Relish: For the Grilled
Ribs: Preheat oven to 400 degrees F. Combine the soy sauce, water, ginger and
garlic in a medium saucepan and bring to a boil. Turn off heat and let cool.
Pour soy sauce mixture in bottom of pan. Place ribs on a rack in a large
roasting dish. Bake ribs for 40 minutes, basting with sauce. Finish on grill
to make marks. For the
Peanut-chipotle Sauce: In a large saucepan, over medium high heat, heat the
butter and sweat the onion and garlic until translucent. Add the tomatoes, ketchup
and water and simmer for 15 minutes. Add the next 7 ingredients and continue
cooking for 20 minutes. Puree the mixture in a food processor, pour into a
bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat
grill. Remove ribs from marinade. Grill the ribs turning and brushing with
the sauce until cooked through. For the
Peanut-Green Onion Relish: Combine all ingredients in a bowl. Serve
immediately. Yield: 8
servings |
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Veal Parmesan (em1e09) |
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|
Recipe courtesy
Emeril Lagasse, 2001 8 thin veal
cutlets, about 2 1/2 ounces each Cover a work
surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a
3-inch space between each cutlet. Cover all the veal with another piece of
plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness.
Lightly season the veal on both sides with Essence, salt and pepper. Place
the flour in a shallow bowl and season with 1 tablespoon of Essence. Place
the breadcrumbs in another shallow bowl and season with 1 tablespoon of
Essence. Beat the eggs and milk together in a shallow bowl. Dredge the
flattened veal chops in the seasoned flour and shake off excess. Dip in the
egg wash, and then coat both sides with the breadcrumbs. Heat the butter and
2 tablespoons of the olive oil in a heavy large, nonstick skillet over
medium-high heat. Sauti the veal until golden on both sides, about 2 minutes
per side. Remove from the skillet and place on a plate. Add the pancetta to
the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon
of olive oil and the onion and cook, stirring, until the onion is translucent,
about 6 minutes. Add garlic and sauti until fragrant, about 30 seconds. Add
the wine, and cook, stirring, to deglaze the pan over high heat for 2
minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and
dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and
add the cooked pancetta. Simmer until the sauce thickens slightly, stirring
occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the
sauce, spooning sauce over each one. Top each cutlet with a sprinkling of
Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and
cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes.
Serve immediately, 2 cutlets person, with herbed egg noodles. Essence
(Emerils Creole Seasoning): Combine all
ingredients thoroughly and store in an airtight jar or container. Yield:
about 2/3 cup Yield: 4
servings |
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Pad Thai (em1e34) |
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|
Recipe courtesy
Emeril Lagasse, 2001 8 ounces dried
rice noodle sticks In a large bowl,
combine the noodles with water to cover. Soak until just tender, about 45
minutes, then drain. In a small bowl,
combine the fish sauce, vinegar, and sugar, and stir until the sugar
dissolves. Set aside. Season the shrimp and pork with cayenne. In a wok or
large saucepan, heat the oil over medium-high heat. Add the garlic, and cook,
stirring, for 30 seconds. Add the shrimp and pork and cook until the shrimp
are just cooked through and the pork is brown, 1 to 2 minutes. Transfer to a
plate and cover to keep warm. Add the eggs and
cook, stirring, until just set, about 45 seconds. Add the sprouts, onions,
fish sauce mixture, and noodles, and cook, stirring, until warmed through.
Add the shrimp and pork, and peanuts, and cook for 30 seconds. Transfer to a
serving platter and toss with the cilantro and lime juice. Serve immediately.
Yield: 2 to 4
servings |
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|
Prosciutto di Parma-Black Pepper Quesadilla with Rosemary
Oil (hg1d29) |
|
|
Copyright 1999
Bobby Flay. All rights reserved. Quesadilla: Quesadilla:
Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking
sheet. Spread half the cheese, onion and black pepper on each and season to
taste with salt and pepper. Stack to make 2 layer layers, cover with
remaining tortilla and brush the tops with oil and sprinkle with some of the
Parmesan cheese. Place on a lightly oiled baking sheet and bake for 5 to 7
minutes or until the tortillas are lightly golden brown and the cheese has
melted. Cut into quarters, top each quarter with a slice of prosciutto and
drizzle with the rosemary oil. Make the
rosemary oil: Combine the oil, rosemary, chives and salt and pepper in a food
processor and process until smooth. Strain through a fine strainer and store
in the refrigerator. Yield: 8
servings |
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|
Sauteed Mushroom and Fontina Cheese Quesadilla with White
Truffle Oil (hg1d29) |
|
|
Copyright 1999
Bobby Flay. All rights reserved. 1/4 cup olive
oil plus 2 tablespoons Preheat grill or
grill pan. Brush the mushrooms with 1/4 cup of the olive oil and season with
salt and pepper to taste. Grill the mushrooms until golden brown and cooked
through, remove from grill and coarsely chop. Preheat the oven to 450 degrees
F. Place 8 tortillas on an ungreased baking sheet. Spread some of the roasted
garlic puree on each. Divide the cheese among the tortillas, then the
mushrooms and thyme and season to taste with salt and pepper. Stack to make 4
(2 layer) tortillas and cover with remaining tortilla, brush the tops with
olive oil. Place on a lightly oiled baking sheet and bake or until the
tortillas are lightly golden brown and the cheese has melted, about 5 to 7
minutes. Remove and drizzle with white truffle oil. Yield: 8
servings |
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|
Chicken Quesadilla* with Smoked Tomato Relish and
Buttermilk Dressing (hg1d29) |
|
|
*We changed BBQ
to Mexican sauce Copyright 1999
Bobby Flay. All rights reserved. 4 chicken
thighs, boned (about 1 pound), skin removed Place in a
medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let
marinate for 2 hours in the refrigerator. Remove from marinade, season with
salt and pepper to taste and grill for 7 to 8 minutes on both sides or until
tender and cooked through. Transfer chicken to a plate and let cool. Preheat
oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with
the reserved 1 cup of enchilada sauce. Place 8 tortillas on a flat surface
and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top
with some chicken. Stack another tortilla on top and repeat. Top with the
remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle
with the chili powder. Place tortillas on a lightly oiled baking sheet and
bake for 5 to 7 minutes or until golden brown and cheese has melted. For the Smoked
Tomato Salsa: Mix all ingredients together and season with salt and pepper to
taste. For the
Buttermilk Dressing: Mix all ingredients together and season with salt and
pepper to taste. To serve: Place
1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa
and drizzle with the buttermilk dressing. Yield: 8
servings |
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|
Mu Shu Pork in Pancakes |
|
|
Recipe courtesy
Emeril Lagasse, 2001 Marinade: In a bowl toss
the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and
ginger. Cover and marinate, refrigerated, for 2 to 4 hours. In a large wok
or saute pan heat 2 tablespoons of the oil over medium-high heat. Add the
eggs and quickly scramble. Remove the set eggs from the pan and set aside. Heat the
remaining 2 tablespoons of oil in the work and add the drained pork strips.
Stir fry over high heat until browned and cooked through, about 3 minutes.
Remove from the pan and set aside. Add the remaining ingredients except the
hoisin sauce and pancakes to the wok and stir-fry until wilted and well
combined, about 2 minutes. Return the pork to the pan and stir to mix well
and heat through. Add the eggs and mix well. Remove from the heat and place
in a decorative bowl. To serve, place
1 pancake on a plate and coat with 2 teaspoons of hoisin sauce. Top with the
Mu Shu Pork filling, roll into a cylinder, and serve immediately. Mandarin
Pancakes: In a mixing bowl
put the flour, and gradually stir in the water, mixing to make a thin batter.
When cool enough to handle, work the dough on a lightly floured surface until
smooth. Place the dough in a bowl, cover with a dish towel and let rest for
30 minutes. Place the sesame
oil in a small bowl. Place the dough on a lightly floured surface and roll
out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter. With your
fingers, daub a small amount of oil on top of 1 round. Place another round on
top and press together. Roll the 2 rounds together to form a circle about 6
or 7-inches in diameter. Cover with a damp kitchen cloth until ready to cook,
and repeat with the remaining dough. Heat a large
non-stick skillet over medium heat. Cook 1 pancake at a time until barely
golden and dry on both sides, turning once, about 1 minute. Remove from the
pan, and when cool enough to handle, carefully separate the 2 pancakes. Wrap
in foil until ready to use, or refrigerate. (To reheat, place in a steamer
insert and steam, covered, for 5 minutes.) Yield: Makes
about 20 to 24 pancakes Yield: 4 to 6
servings |
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|
Shrimp Etouffee with Steamed Rice and Fried Mirliton
Strips |
|
|
Recipe courtesy
Emeril Lagasse, 2001 1 stick
unsalted butter In a large pot,
melt the butter over medium-high heat. Add the flour to make a roux and cook
to peanut butter color. Add the onions, celery, bell peppers, salt, pepper,
and cayenne, and cook, stirring, until the vegetables are soft, about 4
minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and
stir well. Add the Essence, and bay leaves, and reduce the heat to medium.
Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5
minutes. Reduce to a
simmer, and cook, stirring, until the mixture thickens, about 4 minutes. Add
the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes.
Add the green onions and cook for 2 minutes. Remove from the heat. Remove and
discard the bay leaves. Serve hot over steamed rice with the Fried Mirliton
Strips. Essence
(Emeril's Creole Seasoning): 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. Fried
Mirliton Strips: Season the
mirliton strips with 1 tablespoon of the Essence. Combine the flour with the
remaining tablespoon of Essence in a shallow dish. Dredge the mirlitons in
the seasoned flour, shaking to remove any excess. In a medium pot
with high sides, heat the oil to 350 degrees F. over medium-high heat. Add
the mirliton pieces in batches and fry until golden brown, turning with a
long-handled spoon, about 2 minutes. Remove with a slotted spoon and drain on
paper towels. Season lightly with salt. Repeat with the remaining mirlitons,
and serve hot. Yield: Makes 2
to 4 servings Yield: 4 servings |
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Steen's Cane Syrup Shoofly Pie |
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Recipe courtesy
Emeril Lagasse, 2001 1 prepared
(10-inch) sweet pie crust, recipe follows Combine the
flour, brown sugar, butter and salt in a small bowl, and mix with your
fingertips until it resembles coarse crumbs. Set aside. Dissolve the
baking soda in 1/4 cup of hot water in a mixing bowl. Add the egg, cane syrup,
vanilla extract, and remaining 1/2 cup hot water. Whisk until smooth. Fold in
half of the reserved crumb mixture, and set aside. Preheat the oven
to 450 degrees F. Pour the cane
syrup filling into the pie shell, and sprinkle the remaining crumb mixture
evenly over the top. Bake for 10 minutes, then reduce the heat to 375 degrees
F and bake for 25 minutes longer. Remove the pie
from the oven and let cool for at least 30 minutes. To serve, cut into thin
slices and serve with vanilla ice cream on top. Sweet Pie
Crust: Into a large bowl
sift the flour and salt. Add the butter pieces and shortening and work them
into the flour by hand until the dough starts to come together and form small
pea shapes. Work the ice water into the dough 1 tablespoon at a time with
your fingers until it just comes together, being careful not to over mix.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in
the refrigerator to rest for at least 30 minutes before rolling out. Yield: 8 to 10
servings |
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La Concha Beef Tips |
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A Specialty of La
Concha Beach Club at Las Brisas, Acapulco, Mexico with minor changes by
Graham Kerr. Cubes of beef
tenderloin with julienne strips of potatoes in a red wine sauce sprinkled
with cilantro, garnished with red beans. 1 to1/2 pound
of filet of beef tips Place the red
beans (rinsed) into a large pan and cover with 5 cups of cold water. Bring to
a boil and simmer for 2 1/2 hours. Peel the potato, slice and cut into small
pieces. Squeeze the lime juice over the potato and season with salt. Remove
the silver skin from the tenderloin. Very carefully remove and discard the
seeds from the serrano chilis and finely chop them. Blanch the tomatoes in
boiling water for 2 minutes - with a slotted spoon, remove and cool - then
peel off skin and discard the seeds. Wash, dry and finely chop the cilantro.
Cube the meat into 1 inch cubes. Chop the yolk of the egg into a crumb
mixture. Place a large frypan on high heat and add 1 tablespoon of clarified
butter. One by one drop the cubes of meat into it. Season generously with
salt and black pepper. Sprinkle 1 tablespoon of the flour over the top of the
meat and stir. Pour the 2 ounces of chili juice from the can onto the meat.
Add the finely chopped peppers. Stir the simmering beans and add 1 cup of
cold water. Quickly pass the blade of the knife through two of the tomatoes
and add to the meat. Moisten with 1/4 cup of red wine. Stir the meat once
again. Dry the lime marinated potato strips on a paper towel and add the meat
mixture. Add the peas. Moisten again with 1 ounce of red wine and reduce the
heat to low. Mash the beans and beat in the butter and season with one
teaspoon of chili powder. Cut the remaining 6 ounces of tomatoes into small
pieces and add these to the beans. Pour the meat onto a serving platter and
arrange the beans along the side. Sprinkle the chopped egg yolk and cilantro
over the top and serve. Yield: 4
servings |
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Chicken or Beef Bolognese |
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Recipe courtesy
Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000 5 tablespoons
olive oil In a 10 or
12-inch saute pan, heat 3 tablespoons of the olive oil. Saute the ground
chicken or beef until lightly browned, breaking up the pieces as they cook.
Season lightly with salt and pepper. Remove the chicken or beef with a
slotted spoon and drain in a colander. Set aside until needed. In the same
saute pan, heat the remaining 2 tablespoons of olive oil. Over medium heat,
saute the onion, carrots and celery until they just start to color, 6 to 8
minutes. Do not brown. Add the garlic, stir in the tomato paste, and cook a
few minutes longer. Deglaze the pan
with the wine and cook, stirring occasionally, until almost all the liquid
has evaporated. Add the tomatoes, cook for 2 or 3 minutes, then pour in the
stock and reserved chicken and season with the oregano, thyme, and a little
salt and pepper. Cook until the sauce has thickened slightly, about 30
minutes. If the sauce has thickened too much or you prefer a thinner sauce,
add a little more stock. Stir in the chopped basil and the red pepper flakes
and adjust the seasoning, to taste. Serve over rigatoni. Yield: 4 to 6
servings |
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Hungarian Beef Stew "Goulash" |
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Copyright,
Michael Lomonaco 1997 8 slices bacon, chopped In the bottom of
a heavy casserole saute the chopped bacon to render the fat. Add the onion to
the bacon fat and brown until golden. Stir in the garlic but do not burn.
Quickly add the beef in one layer, season with salt and pepper and brown all
sides well. Sprinkle the
paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.
Add vinegar and
wine and cook until nearly dry. Add the tomato
and broth, bring to a boil quickly before lowering the heat to a simmer and
cook gently for 45 minutes. Add the potatoes. Continue to cook for an
additional 20 minutes before serving with buttered noodles. Yield: 4 to 6
portions |
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Double
Layer Pumpkin Cheesecake
Prep time 10
Ready in 230 mins
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA FREE Fat Free Cream Cheese , softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP FREE Whipped Topping
Preparation
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until
well blended. Add eggs; mix until blended. Do not overbeat after adding eggs.
Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no
stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3
hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.
Nutrition Info
A serving of this delicious dessert provides 25% of your daily calcium needs.
It is also an excellent source of vitamin A.
Nutrition Details (per serving)
Calories 150
Total Fat 2.5 g
Saturated Fat 1 g
Cholesterol 65 mg
Sodium 340 mg
Total Carbohydrate 23 g
Dietary Fiber less than 1 g
Sugars 18 g
Protein 9 g
Vitamin A 80 % DV
Vitamin C 0 % DV
Calcium 25 % DV
Iron 4 % DV
Diet Exchange
1-1/2 Carbohydrate, 1/2 Fat
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Beef Stroganoff |
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From Food Network Kitchens Stroganoff Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and saute, without stirring, until well-browned and still pinkish inside, about 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil. Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef. Heat 4 tablespoons butter and, just as the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard, and lemon juice and season with pepper to taste. Set the sauce aside covered. Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper to taste. Add the beef and any juices, mushrooms, and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately. Copyright 2001 Television Food Network, G.P. All rights reserved Yield: 4 main course servings |
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We did not make this Turkey but want to try parts of it later…
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Roasted Turkey with Pomegranate Sauce and Wild Rice and
Goat Cheese Stuffing |
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Recipe Copyright
1999 Bobby Flay. All rights reserved. 1 fresh
turkey, about 16 pounds Preheat the oven
to 450 degrees F. Remove the neck
and gizzard from the turkey and discard. Rinse the bird thoroughly with cold
water and pat dry. Using your fingers, gently loosen the skin from the
breasts and drumsticks and slip the sage leaves underneath. Rub the entire
surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and
cavity with salt and pepper. Truss the turkey
and place on a rack in a large roasting pan. Roast for about 45 minutes,
until brown, basting with the remaining butter every 10 minutes. Reduce the
temperature to 350 F and continue roasting for another 1 1/4 hours or until
an instant-read thermometer inserted in the thigh registers 180 degrees F. If
the legs or breast brown too quickly, cover them with foil. Transfer the
turkey to a cutting board and allow it to rest 20 to 30 minutes before
carving. To serve, cut
down along each breast and remove it whole. Cut the breast into slices, the
way you would a loaf of bread. Place on a large serving platter and arrange
the thigh meat in chunks and the legs on top. Spoon some pomegranate sauce
over the top and sprinkle everything with the pomegranate seeds and chives.
Serve the remaining Pomegranate Sauce and the Wild Rice and Goat Cheese
Stuffing alongside. You can reheat
sliced turkey over medium heat in stock just to cover. Top with sauce,
pomegranate seeds, and chives just before serving. Pomegranate
Sauce: Melt the butter
in a large saucepan over medium heat, and sweat the onion and garlic until
the onion is tender, about 3 minutes. Add the peppercorns and cook another 3
minutes. Add the port and
cook, stirring, until most of it has evaporated. Add the stock, pomegranate
juice, molasses and brown sugar, raise the heat to medium-high, and reduce
slowly to a sauce consistency. As the sugars caramelize, the sauce will turn
brownish red. Season, to taste, with salt and pepper. Remove from heat and add
chives and pomegranate seeds. Wild Rice and
Goat Cheese Stuffing: Place the rice,
water, and salt to taste in a medium saucepan and bring to a boil over
medium-high heat. Simmer until the grains open all the way. Drain the rice. Meanwhile, cook
the chorizo in a small saucepan over medium heat until the fat is rendered
and the chorizo gets a little crisp. Drain. Melt the butter
in a large sauti pan over medium heat. Add the onion, garlic, carrots, and
celery and sweat until the onion is tender, about 5 minutes. Add the rice,
chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture
should be quite wet: add a little more stock or water, if needed. Season, to
taste, with salt and pepper. Transfer to a
6-cup buttered baking dish and bake, uncovered, until golden brown and heated
through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a
little chicken stock for 20 minutes at 350 degrees F. Yield: 8
servings |
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Brasciole with Fettuccini and Tomato Sauce |
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Recipe courtesy
Maria Ricci Dorsett Rustic Tomato
Sauce: Heat oil in a
small stockpot on medium heat. Add onion and saute until brown. Remove the
onion from oil and add tomatoes, basil and pepper to taste. Bring to a boil
over medium heat for 10 minutes and then simmer over low heat until reduced.
The oil should separate from tomatoes and float to the top (about 45 to 60
minutes). Add salt but only when the sauce is almost done. Brasciole: In a bowl, mix
sausage, garlic, parsley, and pepper until well blended. Set aside. Cut beef
into thin slices and flatten with mallet until very thin, and meat slice is
about as big as your hand. Place a tablespoon of sausage mixture in the
middle and roll up the beef. Secure with a toothpick. Heat pan with olive oil
and saute brasciole until well browned. Transfer to tomato sauce and reduce
to a simmer. Continue to cook tomato sauce with brasciole until sauce is
done, when oil separates from the tomato sauce and floats to the top. Egg Pasta for
Fettuccine: Place flour in a
mound onto a work surface, and make a well or hollow in the center. Crack
eggs into the well, and whisk them slightly. With hands or fork, gradually
draw some of the flour into the eggs until the eggs are no longer runny.
Gently draw the sides of the mound into the egg mixture, and when eggs are
soaked up by the flour, begin working the mixture into a dough. Knead the
dough using the heel of your palm for about 8 to 10 minutes. Use water as
needed until a smooth, integrated mixture is achieved. Let dough rest for at
least 20 minutes. Using a pasta machine or wooden dowel, roll out dough and
make into desired shape. Gently drop into a large pot of boiling water, and
cook for 2 to 3 minutes. Serve Brasciole
over fettuccine. The recipes for
this program, which were provided by contributors and guests who may not be
professional chefs, have not been tested in the Food Network’s kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes. Yield: 4 to 6
servings |
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Kansas City Barbecue |
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Recipe courtesy
Lynn and Richard Kancel BARBECUE RUB: Combine all
ingredients in shaker and use as “rub” on the following meats. BABY BACK
RIBS: Peel membrane
off the back of each slab. Then rinse the slab off to get rid of bone dust.
Dry with cotton towel. Take shaker of “rub” and lightly coat both sides of
meat. Preparing
smoker: Put charcoal in chimney with paper underneath and light. (Do not use
charcoal lighter—it will taint the flavor of the meat.) Let coals get hot,
about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour
on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait
until temperature of smoker reaches 220 degrees. Leave damper open so you
don’t trap stale smoke in chamber. Over course of cooking, maintain heat with
additional coal and wood, as needed. After placing ribs inside smoker, spritz
with apple juice once an hour. After about 3 hours, when meat is nice dark
color, spritz one last time and wrap in foil. Let ribs cook in foil for
another 2 hours, giving you a total cook time of 5 hours. You can feel when
the ribs are tender rather than rubbery (they bend rather than bounce back).
Unwrap them (carefully), lift them out of juice and place on cutting board,
brush on room temperature BBQ Sauce. Slice into individual ribs and serve. The recipes
for this program, which were provided by contributors and guests who may not
be professional chefs, have not been tested in the Food Network’s kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes.
Prep Time: 15
minutes |
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Brisket Flats |
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Recipe courtesy
Lynn and Richard Kancel 1 (4-pound)
brisket Prepare brisket
with heavier coating of rub. Don’t trim fat (gives meat flavor and tenderness).
Prepare Smoker the same way you did for the ribs. When the smoker reaches 220
degrees, place your brisket inside and cook until the internal temperature
reaches 160 degrees, about 4 hours, or when brisket is almost black. Wrap the
brisket in foil. Don’t spritz the brisket with apple juice. Place the brisket
back into the smoker and continue cooking until the internal temperature
reaches 180 degrees, about 2 more hours. ***Cook meat around 1 1/2 hours per
pound. (For a 4 pound flat, cook for about 6 hours). Let cool slightly and
trim any fat. Then brush on room temperature BBQ sauce, slice and serve. The recipes
for this program, which were provided by contributors and guests who may not
be professional chefs, have not been tested in the Food Network’s kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes.
Prep Time: 15
minutes |
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Grandma Blair's Pecan Caramel Rolls |
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Recipe courtesy
Ted Wagner 1 package dry
yeast In a mixing
bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2
tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon
or hand, work in enough remaining flour until the dough is easy to handle (if
it becomes too sticky, dampen your hands with cold water). Place in a greased
bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days). Combine melted
margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong
9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to
take out the chunks). On floured board, roll out the dough into about a 9 by
15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling
the dough up tightly starting with the long side. Seal the edges when the
dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch
prepared pan. Cover with a damp cloth and let rise in a warm place until
double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for
25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto
a platter. The recipes
for this program, which were provided by contributors and guests who may not
be professional chefs, have not been tested in the Food Network’s kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes.
Prep Time: 10
hours |
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Vegetable Soup |
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Recipe courtesy
Joyce Fox 2 cups canned,
peeled tomatoes, with juice Combine the
tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3
teaspoon salt in blender or food processor and puree. In large stock
pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy,
celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup
to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At
end of cooking time, add lime juice (or balsamic vinegar). The recipes for
this program, which were provided by contributors and guests who may not be
professional chefs, have not been tested in the Food Network’s kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes. Yield: 6 to 8
servings |
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Brasciole With Fettuccini and Tomato Sauce |
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Recipe courtesy
Maria Ricci Dorsett Rustic Tomato
Sauce: Heat oil in a
small stockpot on medium heat. Add onion and saute until brown. Remove the
onion from oil and add tomatoes, basil and pepper to taste. Bring to a boil
over medium heat for 10 minutes and then simmer over low heat until reduced.
The oil should separate from tomatoes and float to the top (about 45 to 60
minutes). Add salt but only when the sauce is almost done. Brasciole: In a bowl, mix
sausage, garlic, parsley, and pepper until well blended. Set aside. Cut beef
into thin slices and flatten with mallet until very thin, and meat slice is
about as big as your hand. Place a tablespoon of sausage mixture in the
middle and roll up the beef. Secure with a toothpick. Heat pan with olive oil
and saute brasciole until well browned. Transfer to tomato sauce and reduce
to a simmer. Continue to cook tomato sauce with brasciole until sauce is
done, when oil separates from the tomato sauce and floats to the top. Egg Pasta for
Fettuccine: Place flour in a
mound onto a work surface, and make a well or hollow in the center. Crack
eggs into the well, and whisk them slightly. With hands or fork, gradually
draw some of the flour into the eggs until the eggs are no longer runny.
Gently draw the sides of the mound into the egg mixture, and when eggs are
soaked up by the flour, begin working the mixture into a dough. Knead the
dough using the heel of your palm for about 8 to 10 minutes. Use water as
needed until a smooth, integrated mixture is achieved. Let dough rest for at
least 20 minutes. Using a pasta machine or wooden dowel, roll out dough and
make into desired shape. Gently drop into a large pot of boiling water, and
cook for 2 to 3 minutes. Serve Brasciole
over fettuccine. The recipes for
this program, which were provided by contributors and guests who may not be
professional chefs, have not been tested in the Food Network’s kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes. Yield: 4 to 6
servings |
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Baked Pizza Spaghetti |
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Recipe courtesy
Bill Griggs 2 small
onions, chopped Sauti onions,
bell peppers and mushrooms in olive oil until tender. Add garlic about
halfway through sauti. Work the steak sauce through the raw ground beef.
Remove vegetables from pan and set aside. Add ground beef to the pan and
brown beef with 1/2 tablespoon of oregano, black pepper, and 1/2-teaspoon
salt. Drain the fat from the pan. Add the vegetables back to the pan with the
beef. Add tomato sauce, tomato paste and 1 1/2 cans diced tomatoes. (These
may or may not be needed, the recipe is somewhat imprecise). Gradually add
the remaining oregano and the wine, stirring occasionally. Simmer for 25
minutes. Add pinch of sugar. Add cooked spaghetti noodles and mix thoroughly.
Pour 1/2 of the spaghetti mixture into a greased baking pan. Top with sliced
cheddar cheese. Add remaining spaghetti mixture and top with mozzarella and
Parmesan. If the pepperoni is low fat, it can be added on top of the cheese
at this time. If not, it should be cooked in the microwave for 2 minutes, on
a paper towel, until the grease runs out, then added 5 minutes before the
spaghetti is ready to come out of the oven. Bake 20 minutes at 375 degrees F.
The recipes for
this program, which were provided by contributors and guests who may not be
professional chefs, have not been tested in the Food Network’s kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes. Yield: 6 to 8
servings |
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Beef Pot Pie |
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Recipe courtesy
Stephen Smith For the
vegetables: Procedure:
Filling is made in 2 parts and then combined: the stew and the vegetables.
The crust is partially baked before filling. The vegetables:
Blanche the turnips and then the carrot chunks in rapidly boiling salted
water until just tender, removing the vegetables from the water and
immediately cooling them under running water to stop the cooking. Microwave
the peas in a 1/2 cup of water for 20 seconds or pour some of the hot
blanching water over them and then drain. Mix the vegetables together. This
can also be done ahead, the same day as the pie will be served or even the
night before, but don't freeze the vegetables. The stew: Cut
beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon
into 1-inch pieces and brown slowly in the casserole. Remove the bacon and
set aside, and turn the heat to high. Brown the beef quickly in the bacon
fat. Add olive oil if necessary. Remove the beef from the casserole and set
aside with the bacon. Add the minced carrots, onions and celery and brown on
medium high heat in the remaining fat. Remove the vegetables from the pot and
add to the reserved beef and bacon. Add the clarified butter to the pot and
sprinkle in the flour. Stirring constantly, brown the flour on medium high heat
until it is a dark, nut brown. Return the bacon, beef and vegetables to the
pot. Stir to coat them with the browned flour and cook for 1 minute on
medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock,
the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir
to mix well and simmer for at least 3, preferably 4, hours, stirring
occasionally. When done the meat should be very tender. Skim fat if
necessary. Check for seasoning. Remove the meat from the gravy with a slotted
spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy
in a separate container. The stew may be prepared to this point a 1 or 2 days
ahead and kept refrigerated. It can also be frozen after preparation to be
kept longer. Crust: The crust:
Preheat oven to 400 degrees Process the flour, butter, shortening, and salt
until mixture is like coarse cornmeal. Add the ice water and pulse processor
a few times until dough begins to clump. Do not overprocess. Scrape dough
onto a board, divide in half and put each half in a plastic bag. Working
through the bag, quickly press the dough into a ball. Refrigerate dough for
at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the
balls out to about 1/8-inch thick. Butter the tart pans and line with the
dough. Roll the other ball of dough out and cut circular pieces about
1/8-inch larger than the individual tart pans (or 3/8-inch if using the
single 9 or 10-inch pan). The circles for the top crust of the pot pie are
cut larger because there will be shrinkage when it is baked. The edges can be
crimped with a fork if desired. Leftover dough can be cut into decorative
shapes for the top crust. Butter pieces of
aluminum foil and line the crust in the tart pans with them. Fill the foil
with dried beans or rice to a depth of about 1-inch -- this will keep the
crust from puffing when it is baked empty. Place the top crust circles on a
cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should
just start to brown. The top pieces will likely take a little less time.
Remove the aluminum foil and return the beans or rice to their container.
Leave the tart pan rings in place. The crust can be made up to 4 hours before
the dish is assembled and served. Assembly:
Preheat oven to 400 degrees. If you have made the stew and gravy ahead of
time, warm them separately on the stove until they just begin to simmer. Add
gravy back to the stew a little at a time until it is liquid enough but not
too soupy. Stir well to mix. The proportion will vary according to the cut of
meat used and the actual cooking time. Once you've made it a couple of times
you'll know how you like it. If there is leftover gravy, keep it warm on the
stove while you bake the pie. Mix the vegetables into the stew just before
you assemble the pie. Spoon the filling mixture into the partially baked pie
shell. It should fill it right to the top. There may be some filling mixture
left over. This is not a bad thing. Bake for about 8 to10 minutes, until the
crust starts to look quite brown at the edges and the filling is bubbling.
Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from
the pans and slide the pies onto warmed plates. If there is remaining gravy,
serve on the side with the pie. Garnish with chopped parsley. The recipes for
this program, which were provided by contributors and guests who may not be
professional chefs, have not been tested in the Food Network’s kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes. Prep Time: 15
minutes |
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Cornish Pastie |
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I made this with
3 pounds beef 1 yellow turnip
and 1 purple top turnip 6 yukon potatoes 12 small carrots 2 onions and used 4 pin
tins I added half
again the amount of pastry. ********NOTE***** I FOUND THE BEST
WAY TO SERVE THIS IS WITH BLUE CHEESE SALAD DRESSING ON TOP OF PIE. THE ALTERNATIVE
IS KATSUP. ******** Recipe courtesy
Dennis Borst For the
piecrust: Put the vinegar
in a 1-cup measuring cup and fill the remainder with water. Add the beaten
egg to a small bowl and add the vinegar and water and mix together. In a
large mixing bowl cut the lard into the flour. Add the liquid and mix
together. The less you handle the dough the better the crust will be. When the mixture
is totally combined into the dough cover the bowl with plastic wrap and place
into the refrigerator until you will be putting the pasties together. For the
pastie: Trim all of the
fat from the steak and dice into 1/2-inch cubes. Peel and dice potatoes into
1/2-inch cubes. Peel and dice rutabaga into pieces smaller than the potatoes.
Peel and dice carrots into pieces smaller than the potatoes. Place all
ingredients into a very large mixing bowl and combine thoroughly with your
hands. Be sure to start with clean hands and nails. Add the salt and pepper
and mix the ingredients to combine. My mother used enough pepper to turn the
entire bowl black before mixing the ingredients. Roll out the pie
crust and place bottom crusts into 2 (9-inch) pie tins. Do not grease the pie
tins before adding the crust. Next, fill the pie tin with the meat and
vegetable mixture. It should be heaping since the mixture will cook down.
Before placing the top crust in place, add a large pat of butter to the top
of the pie filling. Remember we cut off all the fat on the meat earlier.
Place top pie crust and trim to finish. You can use the finger-and-thumb
method to finish the crust, like Grandma did, or you can use a fork to finish
the crust. Before placing into the oven, cut 2 slits in the crust for steam
to leave the pastie while cooking. Also using the egg and a little water,
make an egg wash to brush on the crust. This will give the crust a golden,
shiny finish. Bake the Pasties
in a preheated 350 to 375 degree oven, middle rack for 90 minutes. Watch the
crust so that it doesn't get too brown in the cooking process. The recipes for
this program, which were provided by contributors and guests who may not be
professional chefs, have not been tested in the Food Network’s kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes. Yield: 2 Pasties |
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Hungarian Goulash |
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Recipe courtesy
Elizabeth Molnar 1 strip bacon Cook's Note:
using good quality paprika is important. After about a year, paprika spice
tends to lose its intensity. Use the best quality possible! In a cold, heavy
6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is
rendered, and then discard bacon slice. Saute onions in
the bacon fat for a few minutes, do not allow the onions to brown. If bacon
does not provide enough fat, add a little olive oil to prevent the onions
from sticking. When onions become glossy, add the beef, sauteing with the
onions for about 10 minutes, covered, until the meat is browned. Meanwhile, chop
and crush the garlic with the caraway seeds; add to meat and onions. Remove
pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after
paprika is absorbed, add the warm water. The water should just cover the
meat, leaving room for potatoes. Add beef
bouillon cubes. Cover pot and cook over low heat for about 1 hour. While stew is
braising, prepare the tomatoes by cutting into 1-inch pieces. Core green
peppers and cut into strips. After 1 hour of braising, add the tomatoes and
green pepper. Add a little more water, if necessary and a little more salt if
you need it. Simmer slowly for another 30 minutes. Peel potatoes and
cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and
cook another 30 minutes until the potatoes are fork tender and the goulash is
done. Once goulash is
finished, dissolve sour cream and a little of the goulash sauce in a cup. Add
to goulash, it should give a creamy consistency. Serve goulash with spaetzle
on the side, adding an extra dollop of sour cream to each plate. Cucumber
Salad: Peel and slice
cucumbers very thinly. The side of a metal grater with the wide slots works
best here, or you can use a mandoline. Place cucumbers in a flat dish and
sprinkle throughout with salt, making sure that all the slices are salted.
Leave to rest for 30 minutes. The salt will draw the moisture out of the
cucumbers. Cut the onion into paper-thin slices and place in a container.
Once the cucumbers have released water, use your hands to squeeze out the
excess water and add to the onions. The cucumbers are supposed to be limp,
but still crisp. In a measuring
cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over
the cucumbers and onions and marinate in the refrigerator for at least 1 1/2
hours. Cook's secret:
make the cucumbers before the goulash and it will be perfectly marinated by
the time you are done making the stew! Serve with a sprinkle
of dill and a little dollop of sour cream if desired. The recipes for
this program, which were provided by contributors and guests who may not be
professional chefs, have not been tested in the Food Network's kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the
recipes. Yield: 4 to 6
servings |
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