tag:blogger.com,1999:blog-94265442024-03-07T20:36:48.258-06:00Recipes for the future ®<b>Hello and welcome. Here you will find delicious foods for Special people - YOU</b>Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.comBlogger174125tag:blogger.com,1999:blog-9426544.post-59248484811322904562010-11-14T10:11:00.002-06:002010-11-14T10:51:09.050-06:00Jalapeno-Cheese Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKCQC3EMe7FG0iqe-hnmKmLHIVvYdCyiYmiI8Cktt3CWy72N5_Hd3fuUc2yK8X9ckqDqW4uXXBE17bMkhR7ayb8k4s_cz6ouapjtVPsMljVccc4fAdz88NeRNSRmTILpR_4NvTg/s1600/Jalapeno-Cheese+Bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKCQC3EMe7FG0iqe-hnmKmLHIVvYdCyiYmiI8Cktt3CWy72N5_Hd3fuUc2yK8X9ckqDqW4uXXBE17bMkhR7ayb8k4s_cz6ouapjtVPsMljVccc4fAdz88NeRNSRmTILpR_4NvTg/s400/Jalapeno-Cheese+Bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5539448865862762882" /></a><br /><br /><br />Jalapeno Cheese Bread <br /><br />1 cup water (+ or -) as needed<br />3 cups bread flour (+ or -) as needed<br />3 tablespoons nonfat dry milk <br />1 1/2 tablespoons sugar <br />1 1/2 teaspoons salt <br />1 1/2 tablespoons butter, in small pieces <br />2 teaspoons active dry yeast (1 packet)or (1-TBS Instant yeast) <br />4 to 5 tablespoons chopped canned jalapeno peppers or fresh ones chopped <br />1 cup finely shredded Monterey Jack or Colby cheese, or finely shredded Mexican blend of cheeses.<br /><br />Optional Ingredients:<br /><br />Garlic granules (1-tsp)<br />Cumin (1/2 tsp)<br /><br />Preparation:<br /><br />For Bread Machine<br /><br />Add the ingredients to the bread machine pan according to your bread machine manufacturer's suggested order.<br /><br />For KA Stand Mixer<br /><br />Use fewer jalapenos or mild chile peppers for a milder bread. Makes a 2-pound loaf or two 1-pound loaves. I did mine in the Kitchen Aid stand mixer - starting with the paddle, then switching to the dough hook - as a standard bread loaf.<br /><br />Add the yeast and sugar to the bowl, mix well, and let stand until frothy. Add remaining ingredients and knead until you have a smooth and slightly tacky dough. Shape for the pan. Cover and let rise until it's about 1" above the pan. Bake in 325F. pre-heated oven. Sorry, but I didn't time it.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com0tag:blogger.com,1999:blog-9426544.post-11392192049249786252009-06-08T03:40:00.005-05:002010-01-02T14:58:20.436-06:00Kaiser Rolls-Knotted<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zrSDWmAmMvyV8knshQftFwnr093VhwqROqZIG8c2sKNagb8WiQQ2mR2OryuDF_DEdlWKVBPAlip_4440XmnUtSUS6A3pNLzQB56Q-95GqphJ-FIAHzlXRBbZzSWkjTVIX1OvlA/s1600-h/Kaiser+Rolls-8.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zrSDWmAmMvyV8knshQftFwnr093VhwqROqZIG8c2sKNagb8WiQQ2mR2OryuDF_DEdlWKVBPAlip_4440XmnUtSUS6A3pNLzQB56Q-95GqphJ-FIAHzlXRBbZzSWkjTVIX1OvlA/s320/Kaiser+Rolls-8.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5344875375359756642" /></a><br /><br />This recipe makes great Kaiser rolls. It's a long one, but worth the effort. It requires a Pate Fermentee that is shown at the end of this recipe.<br /><br />Kaiser/Hard Rolls<br /><br />Makes 6 large rolls or 9 smaller rolls.<br /><br />1 1/2 cups (8 ounces) pate fermentee<br />2 1/4 cups (10 ounces) unbleached bread flour<br />3/4 teaspoon plus a pinch (.2 ounce) salt<br />1 teaspoon (.17 ounce) diastatic barley malt powder<br />1 teaspoon (.11 ounce) instant yeast<br />1 large (1.65 ounce) egg, slightly beaten<br />1 1/2 tablespoons (.75 ounce) vegetable oil or shortening, melted<br />10 tablespoons<br />to 3/4 cup (5 to 6 ounces) water, lukewarm (90 to 100 degrees)<br />Poppy or sesame seeds for topping (optional).<br />Semolina flour or cornmeal for dusting.<br /><br />1. Take 8-ounces of the pate fermentee out of the refrigerator 1-2 hour2 before making the dough. Cut it up into about 10 small pieces with a pastry scraper or serrated knife. Cover it with a towel or plastic wrap and let sit for 1-2 hours to take off the chill.<br /><br />2. Stir together the flour, salt, malt powder, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pate fermentee, egg, oil, and 10 tablespoons water. Stir (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. If there is still some loose flour, add the remaining 2 tablespoons of water.<br /><br />3. Lightly dust the counter with flour, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Knead for about 10 minutes (6 minutes by machine), adding flour, if needed, to make a dough that is soft and supple, tacky but not sticky. The dough should pass the windowpane test and the internal temperature should register 77 to 81 degrees. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.<br /><br />4. Ferment at room temperature for 2 hours, or until the dough doubles in size. If the dough doubles in size before 2 hours have elapsed, remove it, knead it lightly to degas it, and return it to the bowl to continue fermenting until doubled from original size or until 2 hours have elapsed.<br /><br />5. Remove the dough from the bowl and divide it into 6 to 9 equal pieces (4 ounces for large rolls, 2 2/3 ounce pieces for smaller rolls). Form the pieces into rolls as shown on page 82. (attached) Mist the rounds lightly with spray oil, cover with a towel or plastic wrap, and let the dough relax for 10 minutes. Meanwhile, line a sheet pan with baking parchment, lightly mist it with spray oil, and then dust with semolina flour or cornmeal.<br /><br />6. Prepare the individual rolls by cutting them with a Kaiser roll cutter or knotting them. Place the rolls, cut side down, on the parchment, mist lightly with spray oil, and loosely cover the pan with plastic wrap or a food-grade plastic bag.<br /><br />7. Proof the rolls for 45 minutes at room temperature, then flip them over so the cut or folded side is facing up. Mist again with spray oil, cover the pan, and continue proofing for another 30 to 45 minutes, or until the rolls are double their original size.<br /><br />8. Preheat the oven to 425 degrees with the oven rack on the middle shelf. Uncover the rolls and prepare them for baking. If you want seeds on your rolls, mist them with water and sprinkle poppy seeds over the top. If not, just mist them with water.<br /><br />9. Place the pan in the oven, spray the oven walls with water, and close the door. After 10 minutes, rotate the pan for even baking and lower the oven setting to 400 degrees. Continue baking until the rolls are a medium golden brown and register approximately 200 degrees in the center. This will take 15 to 30 minutes for large rolls, or less for smaller rolls.<br /><br />10. Remove the rolls from the pan and transfer to a cooling rack. Wait at least 30 minutes before serving.<br /><br /><strong>Pate Fermentee</strong><br /><br />Makes 16 to 17 ounces.<br /><br />1 1/8 cups (5 ounces) unbleached all-purpose flour<br />1 1/8 cups (5 ounces) unbleached bread flour<br />3/4 teaspoon (.19 ounces) salt<br />1/2 teaspoon (.055 ounce) instant yeast<br />3/4 cup to 3/4 cup plus (6 to 7 ounces) water, at room temperature plus <br />2 tablespoons of additional water<br /><br />1. Stir together the flours, salt and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add 3/4 cup of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)<br />2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77 to 81 degrees.<br />3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1 1/2 times its original size.<br />4. Remove the dough from the bowl, knead it lightly to de-gas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com5tag:blogger.com,1999:blog-9426544.post-39759554381061932922009-03-01T06:04:00.004-06:002009-03-01T11:57:50.963-06:00Chicken Wrapped Asparagus with Lemon Cheese Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebuw1i5W1m95K09348UMt3wSWMsJDcSas5Dz_VZoDtRYGJJL_Sn_ZxZerunLHUFQX8dBP0EhvtvC6nnlNB7gWF_oj-Vu-cWgAWmIRNq64dqfqCjyuDXBlUpU503SBv8_KMCbbXA/s1600-h/Asparagus+Stuffed+Chicken.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 93px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebuw1i5W1m95K09348UMt3wSWMsJDcSas5Dz_VZoDtRYGJJL_Sn_ZxZerunLHUFQX8dBP0EhvtvC6nnlNB7gWF_oj-Vu-cWgAWmIRNq64dqfqCjyuDXBlUpU503SBv8_KMCbbXA/s320/Asparagus+Stuffed+Chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5308279930133574930" /></a><br />2 Boneless skinless chicken breasts <br />10 Asparagus spears about 5” to 6” long<br />4 strips fresh orange zest/peel (3 by 1 inch) <br />2 TBS of butter <br />2 TBS of olive oil <br /><br />Ingredients: <br /><br />Lemon Cheese Sauce: <br /><br />2 tablespoons of butter <br />2 tablespoons of flour <br />1 cup of hot milk (not boiling)<br />1 dash of salt <br />1 dash of pepper <br />2 egg yolks, beaten <br />1/2 cup of shredded sharp cheddar cheese <br />2 tablespoons of fresh lemon juice<br /><br />Directions: <br /><br />Heat oven to 400F. <br /><br />Trim the asparagus to about 6 inches long. Season the chicken breasts with salt and pepper and place them on a cutting board. Cover with a layer of plastic wrap and pound with the smooth side of a meat mallet until thin, even and flat. <br /><br />Lay 5 asparagus across the narrow side of 1 flattened breast. Add 2 strips of zest and wrap the chicken around the asparagus to make a bundle. Secure with toothpicks. Repeat with the remaining chicken and asparagus.<br /> <br />Heat the butter and oil in a large skillet on medium heat, and sauté the chicken bundles 2 minutes on each side, seam down first to maintain the shape of the roll. Transfer the chicken rolls to a parchment paper-lined cookie sheet; cover with foil until ready for the final baking. <br /><br />In the meantime, make the cheese sauce. Melt butter in a sauce pan over low heat. Whisk in flour gradually and constantly until you have a paste (roux), gradually add the milk and cook over low heat, whisking constantly until thick and bubbling. Season with salt and white pepper.<br /><br />Slowly add a small portion of the heated sauce to the whipped egg yolks to “temper” the yolks. Whisk constantly so the yolks do not cook or harden. Add the remainder of the hot/heated sauce; add cheese and lemon juice. Stir 2-3 minutes over low heat. <br /><br />Brush the chicken rolls with the remaining butter/olive oil from the sautéed chicken rolls, and bake the chicken rolls in a pre-heated 400F.oven for an additional 12-15 minutes. <br /><br />Spoon cheese sauce over the entire chicken roll. Serve with your favorite salad and dressing. Raspberry vinaigrette goes extremely well with this recipe.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com0tag:blogger.com,1999:blog-9426544.post-54272440882656972662009-02-25T05:40:00.004-06:002009-02-25T05:58:47.205-06:00Shrimp/Scallop Etouffee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGwUmwMHijZokP0Fsvjy-dBt0dJGdAeWn2qX5r8CEcDATUeETmfnU2nuPWEfZ_INUaKCQex_KfdCifHj7V_1Pn92Tw7D1xgGc86noJu55afC0zPctuwGNEnObafJ7nR2l0jZLBQ/s1600-h/shrimp+etouffee.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGwUmwMHijZokP0Fsvjy-dBt0dJGdAeWn2qX5r8CEcDATUeETmfnU2nuPWEfZ_INUaKCQex_KfdCifHj7V_1Pn92Tw7D1xgGc86noJu55afC0zPctuwGNEnObafJ7nR2l0jZLBQ/s200/shrimp+etouffee.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5306699449039305426" /></a><br />This recipe is a modification of Emeril's recipe for Etouffee. We don't do crawfish here (YUCK!) - way too muddy tasting. The combination of the shrimp and scallops was great. It takes bunches of prep chopping all the greens and stuff, but it's really worth the time and effort. <br /><br /> 6 tablespoons butter<br /> 4 tablespoons flour<br /> 2 cups chopped onions<br /> 1/2 cup chopped celery<br /> 1/2 cup chopped bell pepper<br /> 6 cloves garlic, minced<br /> 3 bay leaves<br /> 3 sprigs fresh thyme<br /> 2 1/2 cups fish or shrimp stock<br /> 1-1/2 cup peeled, diced tomatoes<br /> 1 1/2 teaspoons salt<br /> 1/2 teaspoon crushed red pepper<br /> 2 tsp Louisiana hot sauce<br /> 2 tsp Worcestershire sauce<br /> 8-10 Jumbo Shrimp peeled<br /> 1/2 Pound bay scallops <br /> 1/2 lemon, juiced<br /> 1 cup chopped green onions<br /> 1/4 cup chopped parsley<br /> <br /> Cooked white rice, for serving<br /> <br />In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color. <br /> <br />Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 4 to 5 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil. Reduce heat to a very low simmer, and cook uncovered for 30 minutes, stirring occasionally. <br /> <br />Add shrimp, lemon juice, green onions, and parsley and cook for 15 to 20 minutes; add scallops and simmer for an additional 5-minutes stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com0tag:blogger.com,1999:blog-9426544.post-84916302265866153712009-02-06T14:43:00.000-06:002009-02-06T14:43:29.135-06:00Recipes for the future ®: KFC Cole Slaw<a href="http://secretfoods.blogspot.com/2007/04/kfc-cole-slaw.html#links">Recipes for the future ®: KFC Cole Slaw</a>Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com0tag:blogger.com,1999:blog-9426544.post-68810916371450352442009-01-19T07:22:00.003-06:002009-01-19T07:34:42.013-06:00Sicilian Meatball Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mM84k_N0-QvZKYNuPwrcZnjQwwIU6xAUB7zOmoYYRVB2YeOnCCKjjylSIvJTIg5L3G3PryA-yDUsrsRn65pL4glvOjvY5Mvo3SCXvceDbZIhG6I5-wjXdtkA4DAWUksZyO_yhA/s1600-h/Sicilian+Meatball+soup.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 146px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mM84k_N0-QvZKYNuPwrcZnjQwwIU6xAUB7zOmoYYRVB2YeOnCCKjjylSIvJTIg5L3G3PryA-yDUsrsRn65pL4glvOjvY5Mvo3SCXvceDbZIhG6I5-wjXdtkA4DAWUksZyO_yhA/s200/Sicilian+Meatball+soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292997362623701298" /></a><br />Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock.<br /><br /><br />INGREDIENTS<br />1/2 pound ground beef<br />5 tablespoons chopped fresh parsley<br />1/4 cup grated Parmesan cheese, plus more for serving<br />2 tablespoons raisins<br />2 tablespoons dry bread crumbs<br />1 egg, beaten<br />5 cloves garlic, minced<br />2 1/2 teaspoons salt<br />1/2 teaspoon fresh-ground black pepper<br />2 tablespoons olive oil<br />2 carrots, cut into 1/4-inch dice<br />1 onion, chopped<br />2 ribs celery, cut into 1/4-inch dice<br />1 zucchini, cut into 1/4-inch dice<br />1 1/2 quarts canned low-sodium chicken broth or homemade stock<br />1 cup canned crushed tomatoes in thick puree<br />1/2 teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary<br />1 cup small pasta shells or other small macaroni<br /><br />In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture into 24 meatballs.<br /><br />In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery, and the remaining garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth, tomatoes, rosemary, and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.<br />Add the remaining tablespoon parsley, 1/4 teaspoon pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com5tag:blogger.com,1999:blog-9426544.post-27112419657771875382008-11-11T09:38:00.006-06:002008-11-11T10:39:17.671-06:00Delicious Whole Wheat BreadThis bread will rise 3 1/2" to 4" tall at its center, and will have a moderately fine, even texture inside. It is an extremely mild whole wheat bread, and great for toasting<br /><br /><strong>Ingredients</strong><br /><br />• 2 1/2 teaspoons SAF Perfect Rise dry yeast <br />• 1 cup potato water (boil 2-4 potatoes and save the water) <br />• 1/2 cup lukewarm milk <br />• 2 tablespoons melted butter <br />• 1 teaspoon sea salt <br />• 3 tablespoons honey<br />• 1/4 cup nonfat dry milk <br />• 3 3/4 cups King Arthur white Whole Wheat Flour <br />• ¾ cup AP Flour<br /><br /><strong>Directions</strong><br /><br />1) Dissolve the yeast in ¼ cup lukewarm water with a pinch of sugar (1/4 tsp; stir well so as to blend the yeast, sugar, and water. Allow it to rest for 15 minutes until it becomes frothy.<br /><br />2) Combine the yeast/water with the remaining ingredients, and mix and knead—by stand mixer mixer, or bread machine—until you've made a cohesive dough. If you're using a stand mixer, knead at low speed for about 9-10 minutes. Note that 100% whole wheat dough will never become smooth and supple like white bread dough made with all-purpose flour; it will feel more grainy under your hands, and may appear a bit rough. <br /><br />3) Place the dough in a lightly buttered bowl turning once or twice to coat all sides of the dough, cover the bowl with plastic wrap, and allow it to rise until doubled in bulk, about 60 to 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer. <br /> <br />4) Lightly grease a 9" x 5" loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up. <br /><br />5) Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4" to 1", about 75 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Put the dough in a cold oven and turn to 350F.<br /><br />6) Bake the bread for 15 minutes starting in a cold oven. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack. <br /><br />7) Rub a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com0tag:blogger.com,1999:blog-9426544.post-5956291820369391202008-10-04T13:31:00.002-05:002008-10-24T06:34:09.670-05:00Chicken Thighs with Zucchini and Green Peppers with Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixB0WC2mg61Vh0SyblhugmdHeeJWYDaEJllmBmFwXEfW_1GU3IO-94coIrOz_xG_o_vTnk_PtDMILl2KCP65anYw7AJTpICp8BI_UAJp26P4b8aUpc0nltbUBNkkkkvo27rF3Ocg/s1600-h/Chicken+and+pasta-2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixB0WC2mg61Vh0SyblhugmdHeeJWYDaEJllmBmFwXEfW_1GU3IO-94coIrOz_xG_o_vTnk_PtDMILl2KCP65anYw7AJTpICp8BI_UAJp26P4b8aUpc0nltbUBNkkkkvo27rF3Ocg/s320/Chicken+and+pasta-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5260682193744277394" /></a><br /><br /><br />The thighs are probably the most flavorful part of the chicken, and goes wonderfully with this dish.<br /><br />½ Cup Olive Oil <br />½ Cup Butter Melted Butter<br /><br />4 Boneless Skinless Chicken Thighs<br />1 Medium Zucchini cut in ½ inch julienne <br />1 Large Green Pepper cut in ½ inch julienne<br />3 Large Garlic Cloves Chopped<br />2 TBS Granulated Garlic<br />½ Cup Sweet Marsala Wine<br /><br /><br />Add oil, butter and chopped garlic to large pan with a fitted cover. Bring to medium high heat until the garlic starts to get golden in color. Add the chicken thighs and then the Marsala; sauté until cooked about half way through, turning once. <br /><br />Add peppers and zucchini slices, sprinkle granulated garlic over the peppers and zucchini, stir well. Cover and turn heat to medium low. Stir once or twice while cooking. It should take only about 20-minutes once the veggies are in the pan. <br /><br />Serve over linguini or vermicelli. Pour remaining juices over the chicken, veggies and pasta.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com2tag:blogger.com,1999:blog-9426544.post-33896634756225246032008-08-20T03:55:00.007-05:002008-08-21T20:23:31.895-05:00Portobello Mushroom-Alfredo Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-pFuE58w36Wq8SO2KOoDXcKk_ZbiW9Gn8LvOoB_DjznL_SW2XRXSn1e4YH92Q3SgsvUtv4NsP5z4HPuypme-_svYjzEOcWAwC9YMumdzCfqKlKTsiqx0EYZWaBCn1AGk63tr2Q/s1600-h/Portobello+Alfredo.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-pFuE58w36Wq8SO2KOoDXcKk_ZbiW9Gn8LvOoB_DjznL_SW2XRXSn1e4YH92Q3SgsvUtv4NsP5z4HPuypme-_svYjzEOcWAwC9YMumdzCfqKlKTsiqx0EYZWaBCn1AGk63tr2Q/s320/Portobello+Alfredo.jpg" border="0" lt=""id="BLOGGER_PHOTO_ID_5236523149174354274" /></a><br /><em><strong>Ingredients</strong></em><br /><br />1 (12-ounce) package fettuccine <br />1 (6-ounce) package Portobello mushrooms <br />1/2 cup butter <br />3 garlic cloves, minced <br />1 cup whipping cream <br />1 cup milk (*)<br />1 cup (4 ounces) shredded Parmesan cheese <br />1 teaspoon coarsely ground pepper <br />1/2 teaspoon salt <br />2 tablespoons chopped fresh Italian flat-leaf parsley <br />Garnish: Italian flat-leaf parsley sprigs <br /><br /><br /><strong>Preparation</strong><br /><br />Prepare pasta according to package directions; drain.<br />Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.<br /><br />Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.<br /><br /><em><strong>Option</strong></em><br /><br />(*) For a seafood Alfredo sauce, substitute the 1-cup of milk with 1-cup of seafood broth.(Boil the shells from one pound of shrimp in 1 1/2 cups water until reduced to 1-cup; or, use Penzey's Seafood Base per directions.)Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com4tag:blogger.com,1999:blog-9426544.post-22788700866430798272008-08-12T14:41:00.003-05:002008-08-12T14:51:37.397-05:00Orange Scallops with Vermicelli and White Wine Sauce©<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dCOdfCst5B2qd_q23T-N6Br0dg36zlwiixspt_7T21m_sBHXz3tdvbGdTZOgM2v1sVmk8tP2E2HPzf4K6LCrV5Y_y8Rx57GU41hlqh1Fr0F-JQvsCSaErtraDuoWCf6d5rBtbQ/s1600-h/Scallops+and+pasta.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dCOdfCst5B2qd_q23T-N6Br0dg36zlwiixspt_7T21m_sBHXz3tdvbGdTZOgM2v1sVmk8tP2E2HPzf4K6LCrV5Y_y8Rx57GU41hlqh1Fr0F-JQvsCSaErtraDuoWCf6d5rBtbQ/s320/Scallops+and+pasta.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5233720482789060722" /></a><br />You'll never realize the full potential of the flavor and the delicacy of scallops until you combine them with orange which brings out the absolute best in bay scallops. <br /><br /><br /><br /><br /><br /><br />1/2 Lb Bay scallops<br /><br />2 TBS Garlic Olive Oil<br />2 TBS butter<br />¾ Cup White Wine<br />1 tsp Orange Early Rise<br />1/3-1/2 cup Heavy Cream<br />1 tsp chopped fresh tarragon<br />S & P to taste<br />Linguini or Vermicelli pasta<br /><br />1 Roasted, Julienned red pepper (optional) <br /><br />Add olive oil and butter to sauté pan. Turn heat to medium high until butter melts and just begins to brown; add scallops and turn heat to high stirring and turning scallops constantly until translucent. Once cooked (3-4 minutes) remove scallops to a separate plate leaving the heat on high. Add wine, whisk and reduce mixture to ½ volume. Add cream and Orange Early Rise, whisking constantly. Reduce the heat, and cook until sauce is reduced by half. Add the tarragon and scallops to the reduced sauce. Add salt and pepper to taste. Cook on low for 3-5 minutes until scallops are heated through. <br /><br />Place scallops over the cooked vermicelli, and spoon the reduced sauce over all. If you use the roasted red pepper, arrange the julienned strips in a pinwheel design. Serve with a glass of Chardonnay and REAL garlic bread. <br /><br />Garlic Bread - the REAL thing! <br /><br />• 1 loaf of fresh Italian bread<br />• 2-3 cloves of garlic - peeled and cut in half lengthwise<br />• Olive oil<br /><br />Cut 1" thick slices of Italian bread. Place on pan under the broiler. When toasted to your liking, turn bread over and toast the second side. Remove toasted bread, rub one side of the bread with the sliced garlic buds and lightly spritz the slices with olive oil. Try it! Everyone I know who has made it this way, has never gone back to the grease soaked, bitter garlicky stuff they used to make.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com1tag:blogger.com,1999:blog-9426544.post-83753019452471086052008-07-19T14:11:00.004-05:002008-07-19T14:38:40.362-05:00Red Sauce For Baked Ziti and Sausage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2o4EeNX8FCTMqxhjo41-CA07_Wczz6J1f3kkG-Os-sXVgO3cXUXhxRQAQcdaT5kyYBLbtLcKIWO2SaCr1ib9Q71BRC74qoeTqMOIpRq0B6_EhTtYoeV2VRz2ZmRAPMcuOBnydQ/s1600-h/Baked+Ziti.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2o4EeNX8FCTMqxhjo41-CA07_Wczz6J1f3kkG-Os-sXVgO3cXUXhxRQAQcdaT5kyYBLbtLcKIWO2SaCr1ib9Q71BRC74qoeTqMOIpRq0B6_EhTtYoeV2VRz2ZmRAPMcuOBnydQ/s320/Baked+Ziti.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5224809941787504194" /></a><br /><em></em><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />2 (28) ounce cans tomatoes or 20 <em>fresh, large tomatoes</em>(Fresh are best)<br />2 Medium stalks celery<br />1 Medium onion<br />2 TBS dry parsley or 4 TBS fresh chopped<br />1 Large carrot scraped clean and cut in pieces<br />1 Medium green pepper<br />1 Medium-sized zucchini (Unpeeled)<br />2-4 cloves garlic<br />S&P to taste<br />Tabasco or a hot pepper to taste<br />2 T. Sugar<br />2 TBS Parmesan cheese<br /> <br />Chop onions and peppers and saute in a little olive oil until slightly done. Put everything in blender (<em>NOT THE CHEESE OR PARSLEY</em>) and puree. Bring to boil then simmer on very low heat until the raw taste is gone and the sauce is thick. This will take several hours on simmer, so be patient. That's the basic sauce. You can add chicken, pork, meatballs, sausage, or seafood. Sometimes I skip the onion/pepper saute, but it definitely improves the flavor.<br /><br />Add the chopped parsley and the Parmesan cheese about 30-minutes before you decide to stop simmering. <br /><br />Optional - add a TBS of Porcini Mushroom Powder - it kicks the flavor up a few notches.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com1tag:blogger.com,1999:blog-9426544.post-4489962806819047342008-07-13T11:08:00.006-05:002008-07-13T11:28:19.042-05:00New York Deli Style Rye BreadPreparation time: Start to finish is 3 days because you will have to make a starter.<br /><br />Amount/Measure/Ingredient:<br /><br /><em><strong>Sour Starter</strong></em> <br /><br />1 cup warm potato water*<br />1 cup rye flour<br />1 tsp instant yeast<br /><br />Stir well then cover with plastic wrap and let sit for 3 days at room temperature (65-70 degrees) Stir the second day.<br /><br />(*) Potato water---Peel and quarter 2 pounds of regular potatoes, cover with water and season with salt. Cook like you would for boiled or mashed potatoes, drain---saving the water the potatoes were cooked in. This potato water gives bread a moist and compact texture. Save or eat the potatoes as you like.<br /><br /><em><strong>Dough for the bread</strong></em><br /><br />2 cups warm water, about 120 degrees F.<br />1 TBS. sugar<br />1 TBS. Instant yeast<br /><br />Add:<br />starter<br />2 cups AP flour<br />2 TBS. kosher salt<br />2 TBS caraway seeds and ½ tsp charnushka seeds<br />4 ¾ cups high gluten bread flour<br /><br /><em><strong>Glaze</strong></em><br /><br />1 cup water<br />1 ½ tsp. cornstarch mixed with 1/4 cup cold water---no lumps<br /><br /><em><strong>Bread Preparation:</strong></em><br /><br />In a mixer, combine 2 cups warm water with sugar and yeast, mix and let sit for 10 minutes.Add all of the sour starter and the remaining ingredients. Mix on low speed for 2-3 minutes with a dough hook, then increase to speed (2) and mix 6 minutes longer, be sure all the flour has hydrated the dough by raising and lowering the bowl from time to time. <br /><br />Remove from the machine and cover with plastic wrap. Let rise 2 hours @ 70 Degrees F. or until doubled in size.<br /><br />Portion into 3 - 1 1/2 pound pieces of dough or 2-pieces for larger loaves and shape into large, balled loaves, place on baking pans that have been sprinkled with semolina flour or fine cornmeal Cover with a damp but not wet cloth – or dry waxed paper - and let rise for 40 minutes. <br /><br />Carefully remove the damp cloth or waxed paper, then slash the dough 3 times across the top with a very sharp knife or razor blade about 3/4 of an inch deep.<br /><br />Immediately place in a pre-heated 375 degree F. oven, and place a pan of boiling water on the oven's bottom. Remove the pan after 10 minutes, this will create steam and help with crust development. Continue to bake for 30 minutes or until center is 180 degrees F.<br /><br />For the glaze: boil 1 cup of water, mix the cornstarch with ¼ cup cold water, then combine with boiled water and stir continually until thickened. Cover with plastic wrap.<br /><br />Remove the bread, and with a pastry brush, brush the top crust with the cooked cornstarch. A small amount of this glaze is enough, It's used to create a shiny surface. (Optional: While the bread is still hot, rub the tops with a stick of butter.) Let cool, and place in a plastic bag. This will further soften the crust.<br />Cool the bread on wire racks for at least 1 hour before slicing or wrapping.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com0tag:blogger.com,1999:blog-9426544.post-41451500339474740312008-06-13T10:34:00.001-05:002008-06-13T10:38:36.850-05:00The UNcommon Burger<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXd5T6HQFApMPoOJlEXR6KoqDdxvZEst8QULXucpTPUdLmFhoN8xLqy2padJqdZW5yInhW0efHChtvuvYj1Rb1DrI_DqghFeiW3HfqiHFSnzgFUHLpWTd66OOCHtiv45Yx050Qg/s1600-h/Burger.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXd5T6HQFApMPoOJlEXR6KoqDdxvZEst8QULXucpTPUdLmFhoN8xLqy2padJqdZW5yInhW0efHChtvuvYj1Rb1DrI_DqghFeiW3HfqiHFSnzgFUHLpWTd66OOCHtiv45Yx050Qg/s320/Burger.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5211390846640051410" /></a><br />Hamburger - Blue Cheese<br /><br /><br /><br />• 1-1/2 pounds lean ground beef <br />• 1 tablespoon Worcestershire sauce <br />• 1/2 teaspoon garlic salt <br />• 1/4 teaspoon ground black pepper <br />• 1 3-ounce package cream cheese, softened <br />• 3 tablespoons crumbled blue cheese <br />• 1 tablespoon Dijon mustard <br />Combine the ground beef, Worcestershire sauce, garlic salt and pepper, mixing well. Shape mixture into 12 patties about 4 inches in diameter. <br /><br />Mix the cream cheese, blue cheese and mustard until smooth. Divide the mixture among 6 of the beef patties, spreading to within 1/2 inch of the edge. Top with a remaining patty, sealing edges firmly. <br /><br />Grill patties about 4 inches from coals or heating element, turning once, 5 to 7 minutes on each side for medium. Makes 6Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com1tag:blogger.com,1999:blog-9426544.post-57891099807095406212008-02-22T10:21:00.002-06:002008-02-22T10:25:00.607-06:00Cheesy Clam Manicotti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSgeyQs1nlYxhRoSmJO9aGCEvwdXAkZm_OTERTCs4FnKGMJgkR7gXIerTv67ssNKCju_6SlxW2_2F79o-jiUOR35ITwGFd67yzJf6QErAZ1U-Z_wESCSqo23hW1zXGFKikncaKg/s1600-h/Clam+Manicotti.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSgeyQs1nlYxhRoSmJO9aGCEvwdXAkZm_OTERTCs4FnKGMJgkR7gXIerTv67ssNKCju_6SlxW2_2F79o-jiUOR35ITwGFd67yzJf6QErAZ1U-Z_wESCSqo23hW1zXGFKikncaKg/s320/Clam+Manicotti.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5169841150945112770" /></a><br />Ingredients: <br /><br />• 26 ounces meatless spaghetti sauce <br />• 1/4 teaspoon hot pepper sauce <br />• 2 cans (6-1/2 ounces each) minced clams <br />• 1 carton (8 ounces) ricotta cheese <br />• 4 ounces cream cheese, softened <br />• 1/4 cup spreadable chive and onion cream cheese <br />• 2 cups (8 ounces) shredded mozzarella cheese <br />• 1/3 cup grated Parmesan cheese <br />• 1 teaspoon minced garlic <br />• 1/2 teaspoon pepper <br />• 1/4 teaspoon dried oregano <br />• 8 manicotti shells, cooked and drained <br /><br />Directions: <br /><br />In a large saucepan, combine the spaghetti sauce and hot pepper sauce. Drain one can of clams; add clams to sauce. Stir in clams and juice from second can. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. <br /><br /> Meanwhile, in a large mixing bowl, beat ricotta and cream cheese until smooth. Stir in the mozzarella, Parmesan, garlic, pepper and oregano. Stuff into manicotti shells. <br /><br /> Spread 3/4 cup clam sauce into a greased 11-in. x 7-in. x 2-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com1tag:blogger.com,1999:blog-9426544.post-34752307654932336252008-01-27T09:41:00.000-06:002008-02-03T14:32:45.092-06:00Almond (Pecan) Coffee Ring<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeyWGqMresmqZK6lRHawQmjdezIt45eTcWpTcV2Nn7riKysuwhrFy4EKAYtXoyEXSBuNwTntoLpLRTS_d9GnuQ3H3cHmhs571qdGG_KtZaZ5T0SVrroklpvPfXB1lzkrFMGBHmg/s1600-h/Almond+ring+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeyWGqMresmqZK6lRHawQmjdezIt45eTcWpTcV2Nn7riKysuwhrFy4EKAYtXoyEXSBuNwTntoLpLRTS_d9GnuQ3H3cHmhs571qdGG_KtZaZ5T0SVrroklpvPfXB1lzkrFMGBHmg/s320/Almond+ring+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5160182995923207378" /></a><br />This goes great with a cup of coffee or espresso any time of day or night.<br /><br /><br />3 1/2-3 3/4 cups all-purpose flour, (more if needed)<br />1 package (1/4 ounce) active dry yeast or 1 TBS SAF Instant yeast<br />1 cup milk scalded (do NOT boil)<br />1/3 cup butter <br />1/3 cup sugar <br />1/2 teaspoon salt <br />1 egg beaten<br /><br />Place butter, sugar and salt in the bowl of a stand mixer. Attach the bread hook. Pour heated milk over the dry ingredients. Turn mixer on at low speed, and stir until butter is melted and cooled. Add beaten egg and continue stirring until well blended.<br /><br />Add two cups of flour and the yeast, then turn mixer to speed #2 if you are using a Kitchen Aid mixer. Continue adding flour until you have a silky dough that pulls away from the sides of the bowl. <br /><br />Turn out on a floured surface. Knead 4 to 6 minutes (or continue on with the mixer/dough hook). Place in a greased bowl,turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. <br /><br />Once risen, pound down and let it rise a second time. It will rise faster on the second rising. Be sure to re-cover the dough or it will dry out.<br /><br /><em><strong>Filling:</strong></em> <br /><br />Almond/Pecan Paste Recipe<br /><br />Ingredients:<br />10 oz dried blanched almonds (or pecans)<br />10 oz powdered sugar<br />5 oz sugar<br />1/4 cup corn syrup<br />1 cup water<br /><br />Directions:<br /><br />Make a sugar syrup by placing the water, sugar, and corn syrup in a saucepan. Stir it to combine. Bring it to a boil and let it boil for a few seconds. Let it cool. <br /><br />Place the almonds/pecans in a food processor and process them with the steel blade to a fine powder. Add the powdered sugar. With the food processor running, slowly add the sugar syrup until the mixture forms a paste. If you use pecans, add 5-drops of almond oil to this mix if you want an almond flavor.<br /><br />Store the paste in a tightly covered container until you are ready to use it. If you will be storing it for more than a week, store in the refrigerator.<br /><br />Roll the dough out on a floured counter to 18" x 12" rectangle. Spread the paste on the rolled out dough, leaving an inch from all edges. Roll up in jelly roll fashion. Shape into a round, and seal the ends where they meet. Make 1/2" deep slices every two inches on the round. Bake at 375 on parchment paper lined cookie sheet until done - golden colored. <br /><br /><em><strong>Glaze:</strong></em><br /><br />2 or 3 tablespoons milk or heavy cream<br />3-drops of almond oil<br />1 3/4 cups confectioners’ sugar <br /><br /><br />Blend glaze ingredients. Drizzle or spread over cooled coffee cake and sprinkle with almonds.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com4tag:blogger.com,1999:blog-9426544.post-63431577290390747022008-01-23T07:01:00.000-06:002008-01-23T07:20:25.116-06:00Pot Roast with vegetables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51rpn8POABdtBGwKnaM46RYSQsP_Vu4KP1vIsrTT5aC7FvGoJQ_PFJVgLKIOWRVzfUgzrrtO9QrBXgxv5IHjrn6LJtTKOj_PtkJRDKl8ZonQQ9WgyZwtaOCKIPMJWmJYX7iAu6A/s1600-h/Pot+Roast.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51rpn8POABdtBGwKnaM46RYSQsP_Vu4KP1vIsrTT5aC7FvGoJQ_PFJVgLKIOWRVzfUgzrrtO9QrBXgxv5IHjrn6LJtTKOj_PtkJRDKl8ZonQQ9WgyZwtaOCKIPMJWmJYX7iAu6A/s320/Pot+Roast.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5158660996952458434" /></a><br />If you are going to do a pot roast, you can't go wrong with the Tyson Chuck Roast With Vegetables® - EXCEPT for one feature. The gravy mix they include with the package is worse than abominable!! It's the most horrible thing I've ever tasted in all my years. No..it's WORSE than horrible!!! If you decide to get this product - which is great, and I hope you try it - use the following recipe for the gravy:<br /><br />Onion Gravy<br /><br />Ingredients<br />1 medium onion halved and thinly sliced<br />1 tablespoon canola oil<br />1 tablespoon unsalted butter<br />1 1/2 tablespoons all-purpose flour mixed with ½ tsp corn starch<br />1 TBS Onion powder<br />1 1/4 cups water<br />½ tsp Kitchen Bouquet (optional for color – or you can use carmel coloring)<br />1 cup beef broth<br />1 tablespoon Worcestershire sauce<br />1/4 teaspoon black pepper <br /><br />Preparation<br /><br />Cook onion in oil and butter in a heavy skillet over moderately high heat, stirring frequently, until onion is softened and slightly browned, about 15-20 minutes. Add flour and cook, whisking for at least 1 minute. Stir in water, broth, Worcestershire sauce, onion powder, Caramel coloring, and pepper; whisk. Simmer, stirring and scraping up brown bits, until gravy is thickened, 8 to 10 minutes. Season with salt and additional Worcestershire sauce if so desired. Simmer until gravy is thick. Pour over mashed potatoes, pot roast, and/or meatloaf.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com0tag:blogger.com,1999:blog-9426544.post-2186129283481752082008-01-23T06:00:00.000-06:002008-01-23T06:10:58.482-06:00Beef Stroganoff<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievw2_1BE8qwCF7a-gP57qo-EiHOqeB8S5ExX5p2vx6zZfnMExRDewH4267cgn-aytSSGVqzXmzKkShYwWMwlnOcz421mJaNsC6liD_m-8AS_nJYnyDgXw7n2bDDW_SQ2BRlSDRw/s1600-h/Beef+Stroganoff.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEievw2_1BE8qwCF7a-gP57qo-EiHOqeB8S5ExX5p2vx6zZfnMExRDewH4267cgn-aytSSGVqzXmzKkShYwWMwlnOcz421mJaNsC6liD_m-8AS_nJYnyDgXw7n2bDDW_SQ2BRlSDRw/s200/Beef+Stroganoff.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5158642249420211378" /></a><br />This recipe was given to me by a student of mine way back when, while teaching back east. It has been a standard in this household for forty-plus years. If you see this recipe Rich, leave a comment with your eMail address and I will get back to you.<br /><br />1 Lb. Beef cubes (sirloin or tenderloin is the best, but just about any cubed, lean cut will work with this recipe.)<br />2 TBS butter<br />1 Cup Sour Cream (you could try plain yogurt)<br />1 Envelope dried onion soup mix<br />1 Can Cream of Mushroom Soup<br />1 3-Oz can of sliced mushrooms (undrained)<br />2 TBS Ketchup (This is secret ingredient #1)<br />2 TBS Dry, red wine (Secret ingredient #2) <br /><br />Take small cubes of beef and dredge them in flour, shake off excess flour, then brown in hot fat (melted butter) in a large pan or Dutch oven. Combine remaining ingredients; keep heat on VERY low. Cover the pan – stirring frequently so the mix minimally sticks to the pan bottom. <br /><br />Serve over al dente egg noodles. REAL garlic bread goes great with this meal, as do green beans almandine. (REAL garlic bread recipe is posted here somewhere!!)Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com1tag:blogger.com,1999:blog-9426544.post-38374900504528352982007-12-23T13:18:00.001-06:002010-11-14T11:05:20.318-06:00Chateaubriand with Portobello Mushrooms and Madeira Wine au JusBeef tenderloin - or filet mignon - is hard to beat for taste, tenderness, or texture.<br /><br /><br /><em><strong>INGREDIENTS</strong></em><br />SERVES 2<br /><br />1 to 1 1/2 Lbs center-cut beef fillet<br />2 large portobello mushrooms, washed & unpeeled<br />2 cloves garlic<br />4 tablespoons olive oil<br />butter<br />1 tablespoon brandy<br />½ cup (4 fl oz) Madeira Wine (or red wine if you prefer)<br />salt and freshly milled black pepper<br /><br /><em><strong><br />Directions</strong></em><br /><br />For this recipe, you will need a large cast iron or steel frying pan or skillet - one without a wooden or plastic handle that can go inside the oven. If you don't have one, use a medium size, lightly oiled heavy based roasting pan for the oven cooking, and a frying pan for the stove top cooking.<br /><br />Preheat the oven to 445F. If you are using a different pan for the oven cooking, put it in the oven to get really hot.<br /><br />Unwrap the chateaubriand and season with freshly milled black pepper.<br /><br />Put the pan that you are using on the stove over a medium/high heat and add 2 tablespoons of oil. Allow it to get very hot until it just starts to smoke.<br /><br />Keeping the heat on high, add the beef fillet to the pan and quickly sear on one side, and then the other. This should only take a minute or two at the most to achieve a crusty golden seal.<br /><br />Now, put the pan straight into the oven (or transfer to the preheated oven pan) on the middle shelf and roast for 10 to 15 minutes depending on how rare you like it.<br /><br />While that's happening, cut the mushrooms into thick slices. If you are using the garlic (some folk prefer not to mix romance with garlic!), chop it finely. Now pour yourself a glass of wine and relax for a few minutes....this chateaubriand recipe virtually cooks itself!<br /><br />When the chateaubriand is ready, remove it from the oven and carefully transfer to a warmed plate and cover loosely with a piece of tin foil. Then leave it to rest for 15minutes.<br /><br />Reheat the stove top pan or skillet with about 2 tablespoons of the fat and juices from the beef pan. When it's hot, add a knob of butter.<br /><br />Add the garlic to the pan and quickly stir through the hot fat to color slightly. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper.<br /><br />Now, sauté the mushrooms for about 2 minutes turning frequently adding a little more oil if the pan becomes too dry.<br /><br />Turn the heat up to maximum and deglaze the pan by adding the brandy. If you are feeling like a professional chef by now ;-) and you are cooking with gas, tilt the pan towards the open flame to let it flambé.<br /><br /><br />Once the brandy has all but evaporated, turn the heat down to low and add the Madeira wine. Allow it to simmer gently and reduce for about a minute. Check the seasoning.<br /><br />TO SERVE<br /><br />Carve the beef fillet in thick slices and arrange on a warm serving plate. Pile the mushrooms on top and drizzle the Madeira jus over.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com0tag:blogger.com,1999:blog-9426544.post-39334300420943398962007-10-26T14:42:00.000-05:002007-10-26T14:49:53.552-05:00Spicy Buttermilk Fried Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3crjczORS_HV-JT3eH_igxbDVK4HxWxyyjFO5p0GEr1bvKT1otRY1btTJXDGY9pyrVX5cWGsPOV6XT56fSWzZupkDuWC6VeNhpyp6HfSuHpjgQVu4GkjOeZq3GhjLk5o4KXOjQ/s1600-h/parker-house+rolls.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3crjczORS_HV-JT3eH_igxbDVK4HxWxyyjFO5p0GEr1bvKT1otRY1btTJXDGY9pyrVX5cWGsPOV6XT56fSWzZupkDuWC6VeNhpyp6HfSuHpjgQVu4GkjOeZq3GhjLk5o4KXOjQ/s200/parker-house+rolls.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5125734806049026322" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYW3-WgFhexQ3MIqanPX56zTyx63_j6jhtygnXodOIiCTMx-wB3xPKcBzGsWNJnaB3ruyozRRyV6JWlJgqjRLtfsJauVQie3E6QtoE0dRDNVM_gBDcLiT55rlDsGLZ3610mkBUtA/s1600-h/Fried+Chicken.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYW3-WgFhexQ3MIqanPX56zTyx63_j6jhtygnXodOIiCTMx-wB3xPKcBzGsWNJnaB3ruyozRRyV6JWlJgqjRLtfsJauVQie3E6QtoE0dRDNVM_gBDcLiT55rlDsGLZ3610mkBUtA/s200/Fried+Chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5125734449566740738" /></a><br /><br />There are few things better than crispy, spiced fried chicken served up with Parkerhouse rolls slathered with fresh creamery butter, corn, mashed potatoes, gravy, and a nice green veggie or cauliflower. This recipe takes a little planning, but OH - is it EVER so good!!<br /><br /> 3 cups buttermilk<br /> 1/4 cup TABASCO <br /> 3 teaspoons salt, divided <br /> 1 (2 1/2- to 3-pound) chicken, cut up into 8 pieces <br /> 2 cups all-purpose flour <br /> 1 teaspoon garlic powder <br /> 1/2 teaspoon onion powder <br /> 1/4 teaspoon pepper <br /> A <em>small</em> dash of Cardamon<br /> Canola oil for deep-frying <br /><br />Combine buttermilk, TABASCO, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours.<br /><br />Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder,cardoman, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.<br /><br />Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350°F.<br /><br />Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com0tag:blogger.com,1999:blog-9426544.post-21228351383109113222007-10-20T05:05:00.000-05:002008-01-13T12:15:20.918-06:00Outback Steakhouse Bushman Honey Whole Wheat Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAIAjfO1dfrAvEZsgVdGimBXJirHBxVv_t8sC-x-wZO-H0PNWuV6sDtuYqUSZh2Evj2ClgyksaufmmndQXoM7Z-WRn5rESVLtLKn2X-adAQBYqD0qpAGi3iN-LiBk82kC0Vg5aA/s1600-h/Bread+2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAIAjfO1dfrAvEZsgVdGimBXJirHBxVv_t8sC-x-wZO-H0PNWuV6sDtuYqUSZh2Evj2ClgyksaufmmndQXoM7Z-WRn5rESVLtLKn2X-adAQBYqD0qpAGi3iN-LiBk82kC0Vg5aA/s200/Bread+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5123363620070988178" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHPCzNTeJK0h-_v9uyIeHyvSIx72Y6A58_RluiKIphQrUTjl5CxabROGm2U44AL0EtfaR0YO7tv2iBZteje9XCuEexZXNh4KYvplI1YqksdbeTCdr-nmTrSKyOHfM7VryliI0ag/s1600-h/Bread+1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHPCzNTeJK0h-_v9uyIeHyvSIx72Y6A58_RluiKIphQrUTjl5CxabROGm2U44AL0EtfaR0YO7tv2iBZteje9XCuEexZXNh4KYvplI1YqksdbeTCdr-nmTrSKyOHfM7VryliI0ag/s200/Bread+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5123362769667463554" /></a><br />This bread is excellent, but you'll need to be patient with the rises. It is very slow on the first and second rise, but you will be VERY pleased with the final result.<br /><br />It should be served hot - or at least warm on the last legs of cooling - with a meal. It is a very soft bread with a sweetish taste (the honey), a nice soft crust, and a mild, yet robust flavor. The texture, even the crust, should be quite soft. A nice sharp serrated bread knife is used for the best slices. It has lots of potential for making it into a rye - especially Russian rye bread - with the addition of finely ground caraway and/or kalonji seeds. Using this bread for the base for a roast beef or pastrami sandwich will put you in culinary heaven. This bread is among THE BEST you will ever taste. It's delicate- yet ambitions; hearty - yet light. It has a flavor like you've probably never had - that is unless you've eaten at the Outback Restaurant.<br /><br /><br />Recipe: Yields 4 medium-sized loaves or 8 small loaves or make a half recipe for one 6” loaf in a medium sized glass bowl.<br /><br />2 cups whole wheat flour <br />2 cups bread flour (up to 2-1/2 cups if needed) <br />1 tablespoon granulated sugar <br />1 tablespoon unsweetened cocoa <br />2 teaspoons instant coffee <br />1 teaspoon caramel color (*) <br />1 teaspoon salt <br />2 1/4 teaspoons instant yeast <br />1/2 cup honey <br />2 tablespoons butter -- softened <br />1 1/2 cups warm water <br /><br />* If caramel color is not available, substitute food coloring by adding to the warm water before adding it to the rest of the ingredients: <br />75 drops red food coloring <br />45 drops blue food coloring <br />30 drops yellow food coloring <br /><br />1.BREAD MACHINE METHOD: Add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3. <br /><br />2. MIXER METHOD: In a mixing bowl, whisk together the whole wheat flour and 2 cups of the bread flour with the cocoa, sugar, coffee, caramel color, yeast and salt. Add the butter, honey and water... With the mixer set on low speed, mix with the dough hook for 3 minutes, using a spatula to keep scraping down the sides of the mixer to dry the dry ingredients into the wet. Turn the mixer speed to medium and mix 1-2 minutes or until the dough begins to come together to form a ball, adding more flour if necessary up to the additional 1/2 cup. <br /><br />NOTE! The dough will be very wet and sticky, but try not to add too much flour or else the bread will be very dry and crumbly. <br /><br />Liberally flour the work surface and turn the dough out onto the flour. Loosely cover the dough and let it rest for at least 10 minutes. Gently knead the dough until it barely comes together into a soft tacky ball. Transfer the dough to a well-oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour. <br /><br />After 1 hour, remove the cover and gently stretch and fold the dough. Replace the plastic wrap cover and let the dough finish rising until almost doubled, about 45-50 minutes. <br /><br />3. When the dough has risen to about double in size, punch it down and divide it into 4 even portions, by dividing dough in half and then dividing those halves in half (and then once more if 8 very small loaves are desired.). Form the portions into tubular shaped loaves. (If desired, sprinkle the entire surface of the loaves with a small bit of fine grind cornmeal. <br /><br />Place the loaves on a parchment-lined large baking sheet. Cover the loaves with a proof box or loosely with lightly greased plastic wrap. Let the dough rise once more for 45-50 minutes. OR – use a 6” bowl for 1-loaf, half recipe<br /><br />4. Meanwhile, preheat the oven to 350 degrees F. Uncover the dough and slash the tops lengthwise if desired. Bake for 23-24 minutes. Loaves should begin to darken slightly on top when done, and the internal temperature should reach 190-195 degrees F. on an instant read thermometer. Cool on a wire rack until still just barely warm. Serve with a sharp serrated bread knife and whipped butter on the side.<br /><br /><li><a href="http://www.shaboomskitchen.com/">shaboomskitchen</a></li><br />This variation is compliments of shaboom@shentel.net Check out her great web site at http://www.shaboomskitchen.com/Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com1tag:blogger.com,1999:blog-9426544.post-55278727723594670972007-08-11T14:26:00.000-05:002007-10-20T05:33:31.137-05:00Boneless Pork Loin Roast with Apple Horseradish Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsoneMADl5F9KY7xCPpyLXOBvRfkrr7EmFA4yAjKa7KadQydAoannGEOoc7oiIVYjaTDnag7LrNR4GPdpULpx87n9KWtuZzfXnFjDSUKPMD6LM6FVPSqtsXNpNav-PZRB-sPPpw/s1600-h/Pork+Loin+with+apples.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsoneMADl5F9KY7xCPpyLXOBvRfkrr7EmFA4yAjKa7KadQydAoannGEOoc7oiIVYjaTDnag7LrNR4GPdpULpx87n9KWtuZzfXnFjDSUKPMD6LM6FVPSqtsXNpNav-PZRB-sPPpw/s320/Pork+Loin+with+apples.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5097528222596394242" /></a><br /><br /><br />To me, pork <strong>IS </strong>the 'other white meat.' Where would we be without ribs, chops, boneless loin, tenderloins, sausage? This is a delightful version of a boneless pork loin center cut roast.<br /><br />Ingredients<br /><br />1 boneless Pork Loin - Center Cut - about 3 pounds<br />1 cup chunky applesauce <br />1/2 cup red currant jelly or raspberry jelly<br />2 teaspoons horseradish<br /> <br />Preparation<br /><br />Heat oven to 325°F. Place roast on rack in shallow roasting pan. Do not cover. Roast to an internal temperature of 150°F.<br /> <br />Meanwhile, make sauce by heating applesauce, jelly and horseradish in small saucepan only until blended.<br /> <br />When roast reaches 150°F. spread about 1/4 cup of sauce over roast. Continue roasting about 15 minutes to glaze roast and until internal temperature reaches 160°F. for medium doneness. Serve remaining sauce with roast. <br /><br />Serve with a twice baked potato, fresh-steamed green beans with Hollandaise Sauce or asparagus, baked sweet potato, cauliflower....actually, serve with whatever you like. :-)Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com2tag:blogger.com,1999:blog-9426544.post-69958003171077904032007-08-04T11:41:00.000-05:002007-08-04T11:54:56.652-05:00LAMB-CABBAGE STEW<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNGRbZpI7UKxbDeiH71whNjA47PeffjJPzwal6m_qOMejwV7I6ncrFARyYKpwN7ewK-0o2YjeeIuMlcJkw7Q4rIGG5XnQG9AZaiM8nTRTjNBdTRVylVa9uevL4BuTr0p19CZVgA/s1600-h/Cabbage+soup-stew.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNGRbZpI7UKxbDeiH71whNjA47PeffjJPzwal6m_qOMejwV7I6ncrFARyYKpwN7ewK-0o2YjeeIuMlcJkw7Q4rIGG5XnQG9AZaiM8nTRTjNBdTRVylVa9uevL4BuTr0p19CZVgA/s320/Cabbage+soup-stew.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5094888767624506610" /></a><br /><br />Ethnic soups or stews are always a nice change from the everyday recipes that we always seem to make. This Bosnian recipe is sure to please. You can also used <em>leftover</em> lamb. <br /><br />2 lbs. boned shoulder of lamb, cut into 1/2 inch cubes<br />2 oz. lard<br />1 onion, finely chopped<br />2 lbs. cabbage, trimmed, core removed and roughly chopped<br />Salt<br />Freshly ground pepper<br />3 tomatoes, peeled and sliced<br />2 cloves garlic, crushed<br />1-2 c. (8-16 fl. oz.) dry white wine<br />1 TBS. paprika<br /><br />1. Brown the lamb in the lard, add the onions and sauté them until they are soft. <br />2. Put the lamb and onion mixture in the bottom of a casserole dish, arrange the cabbage over it and season with salt and pepper. Lay the tomato slices and garlic on top. <br />3. Cover the casserole and cook over low heat for 2-3 hours. Add the wine gradually while the stew is cooking. <br />4. 30-minutes before the end of the cooking time sprinkle the stew with paprika. Do not stir the stew. <br />5. Serve hot with chunks of crusty bread and generous amounts of chilled dry white wine.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.comtag:blogger.com,1999:blog-9426544.post-50797613047101545272007-08-03T14:43:00.000-05:002007-08-04T06:46:29.408-05:00Fried Cucumber Slices With TomatoWhen a cooking/baking cohort suggested fried cucumbers, I nearly had a culinary siezure. I stand before you in naked humility. This recipe has been slightly modified; the end result was awesome!! Sometimes a recipe can not be perceived by the ingredients (as I found out); this one is a keeper. <br /><br /><em><strong>Fried Cucumber Slices</strong></em><br /><br />1 Medium size Cucumber (9” – 10”) – skin on<br />Flour<br />Beaten egg<br />Parmesan Cheese<br />Garlic Powder<br />2 TBS Butter<br />2 TBS Olive oil <br />1 Small tomato <br /><br />Serves 2<br /><br />Have two separate bowls or dishes with flour – the first for dredging - no spice added. The second, mixed well with the garlic powder and parmesan.<br /><br />Slice cucumber to ¼” rounds. Dry both sides with paper towel. Dredge in flour and shake off excess. Dip in egg mixture. Dredge once again in second bowl of flour (spiced/flavored)flour – shake off excess.<br /><br />Fry in the olive oil and melted butter on medium heat, and turn only once. The finished cucumber should be golden and still have a little crunch to it – not soggy. Drain on paper towel, and cool.<br /><br />Once the slices are cooled, top with thin (1/8”) slices of fresh tomato. Serve these cold without broiling them. Before serving, spritz or sprinkle a few drops of Balsamic vinegar on each slice. You can also do the same procedure and ingredients using eggplant or zucchini squash. <br /><br />This is an excellent accoutrement to serve with a lamb roast, along with scrubbed, whole, oven baked new potatoes that have been coated with a top quality olive oil sprinkled with garlic powder and baked in a covered pan<br /><em></em> realized)Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.comtag:blogger.com,1999:blog-9426544.post-64075304321158602832007-08-02T08:12:00.000-05:002007-08-03T05:01:35.801-05:00Baked Stuffed Eggplant<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfRaIfdgEHJ_X3iJ33KenrVLYsJeXoDFVro-uSOPOyS8D_2o9Du1RYwHgspM_-NzVV2VJa9SHWggxaDxBJLvWDASxZZl3BNZZLzh4SuV_Jo1IQqZ0648hnP-Oc0nfZA_4uqAxaQ/s1600-h/Eggplant-Stuffed.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfRaIfdgEHJ_X3iJ33KenrVLYsJeXoDFVro-uSOPOyS8D_2o9Du1RYwHgspM_-NzVV2VJa9SHWggxaDxBJLvWDASxZZl3BNZZLzh4SuV_Jo1IQqZ0648hnP-Oc0nfZA_4uqAxaQ/s320/Eggplant-Stuffed.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5094091574449728738" /></a><br /><br />A delicious recipe, and easy to make. Glenna's recipe for the Chimichirri sauce (following post) also works wonders. <br /><br /><br /><br /> <br /> <br /><br />3 (1/2-pound) eggplants <br />1 teaspoon salt, plus 1 teaspoon <br />1 tablespoon olive oil, plus 3 tablespoons <br />2 cups chopped onion <br />2 garlic cloves, minced <br />1 pound lean ground lamb <br />1/3 cup minced fresh parsley leaves <br />3 tablespoons minced fresh mint leaves <br />3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips <br />1 cup crumbled feta cheese<br /><br />Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop or tablespoon, scoop out the pulp, reserving it and leaving 1/2-inch-thick shells.<br /><br />Sprinkle the shells with 1 teaspoon salt and invert them on paper towels to drain for 15 to 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the remaining salt, and let them drain for 15 to 30 minutes.<br /> <br />Rinse and pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan, skin side down, under a preheated broiler about 4 inches from the heat until they are tender, about 5 minutes.<br /> <br />In a skillet, heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking. Saute the onion and the garlic until translucent. Add the ground lamb and the eggplant pieces stirring, until meat loses all color and eggplant is tender. <br /><br />Remove the skillet from the heat, stir in the parsley, mint, tomatoes, feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.comtag:blogger.com,1999:blog-9426544.post-57671896441320140492007-06-30T05:48:00.000-05:002007-07-09T06:10:48.479-05:00STEAK WITH CHIMICHURRI SAUCE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yksLUA0n_Tz4KE8vEjrjksk3LrGazA3WapFExgERVJrtVFN4L5nBq5h7nAUlP4QLH9hM5Qg7ifJanprwl0mj71jKFlUgHi1jIrGjb6huLrpxgyJ2SoUEzjoVinUMM3CnZ3yxWw/s1600-h/Steak-Chimichurri+Sauce.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yksLUA0n_Tz4KE8vEjrjksk3LrGazA3WapFExgERVJrtVFN4L5nBq5h7nAUlP4QLH9hM5Qg7ifJanprwl0mj71jKFlUgHi1jIrGjb6huLrpxgyJ2SoUEzjoVinUMM3CnZ3yxWw/s200/Steak-Chimichurri+Sauce.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5081808256193423634" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7o0HvMjWpb2-PX3DKrktk1TK_fTZ6FxSTIEso0WFniuv4IhgQyCxQ0pjXSsWMvkqBmPqotHl7ewwPLROjQJN6fA1I-5424SJ5S8wpyjqKO5IBSXIrwybWc3St7S9Cf5sC6o5kw/s1600-h/Chimichirri+with+lamb.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7o0HvMjWpb2-PX3DKrktk1TK_fTZ6FxSTIEso0WFniuv4IhgQyCxQ0pjXSsWMvkqBmPqotHl7ewwPLROjQJN6fA1I-5424SJ5S8wpyjqKO5IBSXIrwybWc3St7S9Cf5sC6o5kw/s200/Chimichirri+with+lamb.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5081808135934339330" /></a><br /><br />In a quest to find something different in flavor and foodie excitement, I was fortunate to discover this exquisite recipe by Glenna and Gene. I thought - well - it's<em> 'interesting'</em> but I wasn't sure it would work for me and my spouse's birthday party. WOW!! Was I ever wrong. This is one of the most exciting dishes I have eaten in years. Be sure to visit Glenna's web site <em><strong>www.afridgefulloffood.typepad.com </strong></em>- (Glenna's site is at the right - "Food Fit For Royalty") you will be pleasantly surprised. The left photo is Glenna's Chimichurri sauce over lamb chops; the right photo is Chimichurri over steak. <br /><br /><br />Chimichurri is a thick herb sauce that in Argentina is typically served with steak. The first column <strong>(bold</strong>) contain the quantities for a doubled recipe; the second column contains the normal quantities for one recipe. <br /><br /><strong>3 </strong> 1-1/2 lb trimmed flank steak (We used sirloin steak)<br /><strong>3</strong> 1 1/2 teaspoons kosher salt<br /><strong>1</strong> 1/2 teaspoon ground cumin<br /><strong>1 </strong> 1/2 teaspoon ground coriander<br /><strong>½</strong> 1/4 teaspoon black pepper<br /><strong>2</strong> 1 large garlic clove<br /><strong>3</strong> 1-1/2 cups fresh cilantro<br /><strong>3</strong> 1-1/2 cups fresh flat-leaf parsley<br /><strong>½ </strong> 1/4 cup distilled white vinegar<br /><strong>2/3</strong> 1/3 cup olive oil<br /><strong>½ </strong> 1/4 teaspoon cayenne <br /><br />Preheat broiler.<br /><br />Pat steak dry. Stir together 2 teaspoons salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan or on a char-broiler about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes. <br /><br />Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle (bias), slice the steak thinly. Serve topped with sauce.Bryanhttp://www.blogger.com/profile/16233917059764267072noreply@blogger.com3