Southern Flavor Zone

Chicken Broth, Chicken Soup...You decide!

2009-07-21T09:07:00.005-05:00

Sometimes we just need a gentle reminder of the basics. Making chicken broth is easy and economical and you get a bonus...cooked chicken for salad, tacos, casseroles, enchiladas, etc.

Yield 8 cups of chicken broth and 2 pounds of cooked chicken

Ingredients

4 1/2 to 5 pounds (about 6) chicken breasts, bone-in, skin-on
1 onion, cut into 8 wedges
2 carrots, quartered crosswise
2 celery, quartered crosswise
2 dried bay leaves
4-5 black peppercorns
3 garlic cloves
6 sprigs parsley
3 sprigs fresh thyme or 1/4 teaspoon dried
1 tablespoon of chicken bouillon granules or 1 large Knorr's cube

Do not add in any salt to the water.

Instructions

Place breasts in stock pot and pour water over the breasts to cover by about 1-1/2 to 2 inches.

Add the rest of the ingredients.

Bring to a boil then quickly reduce the heat to low so that the water is only at a bare simmer (do not boil fast it will toughen the chicken).

Simmer partially covered for 10 minutes only (important).

Turn off the heat and allow the chicken to sit in the water for 15-20 minutes (15 minutes for regular-size breasts and 20 minutes for large breasts). If you have a thermometer, the internal temperature of the chicken should be 160 degrees at the meatiest part of the breasts.

Transfer breasts to a rimmed baking sheet in a single layer and let cool.

At this point, you can cook the broth more to concentrate the flavors and serve as chicken soup.

Remove vegetables from pot. Strain broth through a fine mesh sieve lined with a coffee filter or moist paper towels. Measure broth and if you have more than 8 cups, return to pot and reduce on medium heat till you have approximately 8 cups. Cool and refrigerate for up to 2 days or freeze for up to 3 months.

When chicken is cool enough to handle, remove skin and bones and cube or shred for your desired usage. You should have around 2 pounds of chicken. The cooked chicken can be frozen for ups to 3 months.

NOTE: You can use a whole chicken instead of the breasts, but you will need to increase the cooking time from 15 minutes to 30 minutes and the soak time to 30 minutes. Check the temp in the thigh. It needs to be 160 degrees.

Taco Pinwheels

2009-07-20T11:29:00.003-05:00

Recipe courtesy of Kittencal

These makes a wonderful addition to a buffet table and will be enjoyed by everyone! Plan ahead, the tortilla rolls must be chilled for at least 2 hours before slicing…

Serve with your favorite salsa

Servings about 4-1/2 dozen

Ingredients

1 (8-ounce) package cream cheese, softened

1 tablespoons taco seasoning mix (or to taste)

1/2 teaspoon garlic powder

1 (16-ounce) can refried beans

8 (10-inch) flour tortillas (make certain the tortillas are at room temperature for easy rolling)

3 cups shredded head lettuce

2 large Roma tomatoes, finely chopped

2 (4-ounce) cans chopped green chilies

1 cup finely chopped black or green olives (or can use half each)

Instructions

In a medium bowl combine the soft cream cheese with taco seasoning and garlic powder until well blended.

Stir in the refried beans until thoroughly combined.

Spread about 3-4 tablespoons over each tortilla.

Layer the shredded lettuce, tomatoes, chilies and olives down the center of each tortilla.

Roll up as tightly as possible to about 2-inches in diameter.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 2 hours.

Slice each rolled tortilla into about 1-inch slices (at this point you may place on a platter cover with plastic wrap then refrigerate until ready to serve).

Shrimp Salad

2009-07-17T09:38:00.002-05:00

Recipe courtesy of Cook's Illustrated

This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens or on a buttered and grilled bun.

Serves 4

1	pound extra-large shrimp (21-25), peeled, deveined, and tails removed
1/4	cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
5	sprigs fresh parsley leaves plus 1 teaspoon minced parsley leaves
3	sprigs fresh tarragon leaves plus 1 teaspoon minced tarragon leaves
1	teaspoon whole black peppercorns plus ground black pepper
1	tablespoon sugar
	Table salt
1/4	cup mayonnaise
1	small shallot , minced fine (about 2 tablespoons)
1	small stalk celery , minced (about 1/3 cup)

1. Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.

2. Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.

3. Whisk together mayonnaise, shallot, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

Poop Deck Cocktail

2009-07-16T11:20:00.002-05:00

Recipe from Harry Craddock's "The Savoy Cocktail Book," Pavilion, 2007

Named after the nautical term for a deck over the stern of a ship, this sweet recipe comes from the classic "The Savoy Cocktail Book," which collects the recipes of renowned London barman Harry Craddock.

Start to finish: 5 minutes

Servings: 1

1 cup cracked ice

1 ounce blackberry brandy

1/2 ounce port

1/2 ounce brandy

Place the ice in a 2-cup measuring glass. Add the blackberry brandy, port and brandy, then stir for 20 seconds. Strain into a chilled cocktail glass.

Vietnamese Shrimp Pops with Peanut Sauce

2009-07-14T17:55:00.007-05:00

Here's a great recipe from Weber's Way to Grill. As far as technique goes, this is fairly easy, but it tastes like you put a lot of effort into it.

Serves: 4 to 6
Prep time: 30 minutes
Chilling time: 30 minutes to 1 hour

WAY TO GRILL: direct high heat (450° to 550°F)
GRILLING TIME: 4 to 6 minutes
SPECIAL EQUIPMENT: bamboo skewers, soaked in water for at least 30 minutes

Sauce
1 cup unsweetened coconut milk, stirred
1⁄3 cup old-fashioned peanut butter, stirred
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon hot chili sauce, such as Sriracha
½ teaspoon grated fresh ginger

Shrimp Pops
1 pound ground pork
¾ pound shrimp, peeled and deveined
½ cup coarsely chopped fresh basil
¼ cup panko bread crumbs
2 large garlic cloves
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper

¼ cup vegetable oil

Directions:
1. In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer), whisking constantly, just until the sauce is smooth and slightly thickened, 2 to 3 minutes (the sauce will thicken further as it cools). Remove from the heat.

2. In a food processor or blender, pulse the shrimp pop ingredients and process until a chunky paste is formed. Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small ovals or quenelles, placing them on the oiled sheet pan as you make them. Turn them, making sure they are well coated with oil. Refrigerate for 30 minutes to 1 hour to firm up the texture.

3. Prepare the grill for direct cooking over high heat.

4. Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat, with the lid closed as much as possible, until they are opaque throughout, 4 to 6 minutes, turning once or twice (cut one open with a sharp knife to test for doneness). Arrange the shrimp pops on a serving platter. Serve warm with the dipping sauce.

Super Easy-No Machine Chocolate Ice Cream

2009-07-13T09:56:00.004-05:00

Recipe and photo compliments of Cook's Illustrated

Makes 1 quart

If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing. See Notes below.

1	teaspoon instant coffee or espresso powder
1	tablespoon hot water
4	ounces bittersweet chocolate , chopped fine
1/2	cup sweetened condensed milk
1/2	teaspoon vanilla extract
	Pinch salt
1 1/4	cups heavy cream , cold

1. MELT CHOCOLATE BASE Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

2. MIX AND FREEZE With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve.

STEP BY STEP

Follow these steps for chocolate ice cream that’s incredibly easy—and delicious.

1. Skip the double boiler. Start by microwaving the chocolate, coffee, and condensed milk until the chocolate is melted.

2. Skip the ice cream machine. For fluffy texture that mimics churned ice cream, gently fold in whipped cream.

3. Skip the stirring. Simply pour the mixture into a container and freeze for at least six hours.

NOTES:

We used sweetened condensed milk in place of cream because it maintained its velvety texture in the freezer.
Instead of a double boiler, we kept things simple and used the microwave to melt the chocolate and combine the ingredients.
For a fluffy, light texture similar to churned ice cream, we took a cue from the Italian dessert semifreddo and folded in whipped cream.
Bittersweet chocolate also worked well in maintaining the texture. To heighten chocolate flavor even more, we turned to instant coffee powder. The note of bitterness intensified the chocolate without making it taste like a cup of coffee. It also helped balance the sweetness of the condensed milk.
A pinch of salt and a little vanilla extract rounded out the flavors.

Lemon Tea Cookies

2009-07-02T10:11:00.004-05:00

This is a delightful recipe I found on RecipeZaar posted by Lavender Lynn. This recipe is extremely close to the one I use for catering. These are very easy to make. You can use store-bought lemon curd for convenience. They are always a hit.

3 hours | 1¼ hours prep

Yield: 3 dozen

Cookies

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups flour
1 tablespoon powdered sugar

Filling

2/3 cup granulated sugar
3 teaspoons lemon zest, grated
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten

In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
Stir in flour until dough forms.
Cover; refrigerate 30 minutes
Heat oven to 350°F Shape dough into 1" balls.
Place balls 2" apart. Press thumb into center of each ball to make indentation.
Bake 8 to 10 minutes or until golden brown.
Remove to cooling racks and cool completely, about 30 minutes.
In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
Cool about 15 minutes.
Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.

Grilled Jalapeno-Cream Cheese Stuffed Hamburgers

2009-06-29T10:30:00.004-05:00

Recipe and photo courtesy of Kittencal

One of my favorite burgers! you may omit the jalapeno but don’t not omit the cream cheese feel free to season with your favorite spices…plan ahead the burgers need to be refrigerated overnight to blend flavors

Yield 8 burgers

Ingredients

1 large jalapeno pepper, seeded and finely chopped

1 (8-ounce) package cream cheese, softened

1 garlic love, minced (can omit if desired if you are a garlic lover add it in!)

2 pounds ground beef

1/2 package dry onion soup mix (can use the whole package if desired)

4 cloves garlic, minced

2 teaspoons Montreal Steak seasoning (or use fresh ground black pepper)

Instructions

In a small bowl mix the cream cheese with jalapeno and 1 minced garlic clove.

In another bowl combine the ground beef with 1/2 package dry onion soup mix (or use the whole package) 4 minced garlic cloves and 2 teaspoons Montreal steak seasoning.

Divide the ground beef into 16 equal portions.

Pat each portion into about 1/2-inch thickness (doesn’t have to be exactly 1/2-inch).

Spoon a scant 2 tablespoons of the cream cheese mixture into the center of 8 patties (do not spread).

Top with remaining patties pressing down the edges to seal the meat together. Make an indentation in the center with your thumb being careful to not destroy the seal. This will help when the patty is cooked and expands.

Place on a plate then cover with plastic wrap and refrigerate for 24 hours or up to 2 days.

Heat grill to medium heat, then oil the grill grates.

Grill for about 10 minutes per side (do not press down the burger while cooking or the cream cheese mixture may drizzle out).

Super Quick and Easy Blueberry-Banana Cheesecake

2009-06-28T20:40:00.004-05:00

The first time I tasted this I just couldn't believe how fantastic the combination of blueberries and bananas tasted...it's a slice of heaven. I now put blueberries and bananas on my cereal in the morning! This is pretty darn quick and easy. Your kids would love to get into the act on this one.

Yield: 2 cheesecakes

12 Ounces Cream Cheese, at room temperature
2 Teaspoons Lemon Juice
3/4 Cup Sugar
1 Teaspoon Vanilla Extract
8 Ounces Cool Whip®
4 Each Bananas, sliced
1 Can Blueberry Pie Filling
2 Each Graham Cracker Crumb Pie Crusts

1. Using an electric mixer, beat together first 4 ingredients, then fold in Cool Whip.
2. Place slices of 2 bananas on bottom of each pie crust.
3. Pour cream cheese mixture over bananas.
4. Spoon half can of blueberry pie filling over each pie.
5. Refrigerate for at least 4 hours before serving.

Shrimp and Peanut Butter Pasta

2009-06-27T08:46:00.002-05:00

Chef Katie Bingham adapted this recipe from the "Moosewood Low-Fat Cookbook." One taste-tester wrote that it "made me think I've been missing out on something."

Makes 4 to 6 servings

SAUCE

3 tablespoons peanut butter, room temperature

¼ cup water

1 garlic clove

½ jalapeno, seeded

2 tablespoons cider or rice vinegar

1 tablespoon honey

1 tablespoon soy sauce

¼ cup diced tomatoes

2 teaspoons grated fresh ginger root

2 tablespoons cilantro

2 teaspoons fresh lemon juice

THE REST

1 pound favorite pasta

1 cup broccoli, sliced

1 cup cauliflower, sliced

1 carrot, peeled, cut into matchsticks

1 pound shrimp, peeled, deveined

Creole seasoning

In a blender, puree all sauce ingredients until smooth and creamy.

Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.

While pasta is cooking, saute broccoli, cauliflower and carrots until al dente. Add to peanut-pasta mixture.

In the same skillet, saute shrimp with a little Creole seasoning until just cooked through. Do not overcook. Serve on top of veggie peanut pasta.

PF Chang's™ Orange Peel Chicken

2009-06-26T01:17:00.002-05:00

Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce.

Serves 4

Ingredients

Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
Chicken:
1/2 cup vegetable oil
4 boneless, skinless chicken
breasts
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8"-thick strips)
cooked white or brown rice, to serve

Directions

1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.
2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.
3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.
4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.
5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.
6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through -
about a minute - stirring gently. Add sauce; heat through.
7. Serve with white or brown rice.

TGI Friday's™ Spicy Cajun Chicken Pasta

2009-06-26T01:06:00.004-05:00

Description: A creamy Alfredo sauce bathes al dente fettuccine pasta ribbons. All topped off with juicy chicken–sautéed with red bell peppers in a special Cajun butter–finished with Parmesan shavings.

Serves 4

Ingredients

10 oz. cooked fettuccine (cooked al dente)

1 cup Spicy Cajun Pasta Sauce (recipe follows)

1 boneless chicken breast, cooked and sliced in strips

1 tablespoon Parmesan cheese

1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:

2 oz. olive oil

1 tablespoon fresh chopped garlic

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped green peppers

1/2 cup coarsely chopped red peppers

1/8 teaspoon cayenne pepper

1 cup chicken stock

1 cup V-8 juice

cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry)

salt and pepper, to taste

Directions

1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

Olive Garden™ Chicken Marsala

2009-06-26T00:57:00.003-05:00

Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce.

Serves 4

Ingredients

1/4 cup cake flour (Wondra)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

4 chicken half breasts -

boneless, skinless

1 cup fresh mushrooms, sliced

1/2 cup Marsala wine

Directions

1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.

2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.

3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.

4. Transfer to plates and serve.

Rice Pudding with Orange Zest

2009-06-26T00:04:00.004-05:00

The Winelady was kind enough to send me this blog post via Foodbuzz. I liked it so much I decided to share it here on Southern Flavor Zone. Enjoy!

Recipe and photo courstesy of Mangia! Winelady Cooks

I'm a dessert lover and rice pudding has always been a favorite. However, in recent years I stopped making it because it was way too rich and not very healthy with all the eggs and cream. Not that eggs and cream are unhealthy, but for my personal health concerns I started cutting back on the rich foods that add too many calories making the pounds add up faster than I can say grandma.

I came across this recipe in Woman's Day magazine. I made it several times, and based on the critiques I received from my "tasters" I made a few changes and came up with a very tasty rice pudding. I splurged with "real" whipped cream which is a "must have" on rice pudding.

Ingredients

* 2/3 cup Arborio rice
* 8 cups water
* pinch of salt
* 3 cups 1% milk
* 1 5 oz. can "evaporated" milk
* 3 TBLS. packed light brown sugar
* 2 TBLS. granulated sugar
* 1 tsp. vanilla extract
* 1 tsp. grated orange zest
* 1/4 tsp. cinnamon

Directions
#1. Place rice in a strainer and rinse under cold water. Stir with your fingers to remove some of the surface starch. Place the rice in a 5 quart saucepan with the 8 cups of water and salt and bring to a boil over high heat.

Reduce heat to medium and then boil for 7 minutes, stirring occasionally, or until the rice is just tender. (Try not to overcook the rice). Drain rice and return to the pot.

#2. Stir in the milk and sugar into the rice, stirring to dissolve the sugar. Bring to boil over medium high heat, then reduce heat to a slow simmer.

Simmer, stirring frequently at first and then continuously toward the end for about 25 minutes, or until the rice doubles in size and is soft and tender. (The mixture will be very liquidy. Don't panic.)

#3. Pour into a bowl, stir in the vanilla, orange zest and cinnamon. Cover the surface of the pudding with plastic wrap to prevent a skin from forming.

Let cool on the counter before refrigerating. Refrigerate at least 4 or 5 hours. The liquid will be absorbed into the rice and will then be ready to serve.

#4. Add grated orange zest and cinnamon to garnish and serve with fresh whipped cream.

Crawfish Curry with Mango Chutney

2009-06-25T23:31:00.006-05:00

Another gem from Chef Susan Spicer at Bayona, in the French Quarter of New Orleans. She's a master at combining local ingredients with techniques and flavors from other parts of the world; here Louisiana meets Thailand and India in a sweet, tangy dish that you don't have to be too adventurous to love.

3 tablespoons peanut oil
1 medium yellow onion, chopped
1 red bell pepper
1 gren bell pepper
1 teaspoon garlic, finely chopped
2 zucchini, 1/4 inch dice
1 green apple, peeled, cored and diced
3 tablespoons flour
1 quart of shrimp stock or crawfish stock
6 ounces pineapple juice
2 tablespoons curry paste
1 pound crawfish tails, or substitute raw shrimp if crawfish are not available

For the mango chutney:
1 teaspoon peanut or canola oil
1/2 red onion, diced
1 tablespoon fresh ginger, mincced
1 Granny Smith apple, peeled, cored and diced
1 mango, peeled, seeded and diced
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup raisins

Suggested condiments:
Crispy fried onions
Chopped nuts
Chutney
Chopped egg
Toasted coconut

The mango chutney: Sauté onion and ginger in the oil, then add the diced apple and let it pick up some color. Add the mango, sugar, vinegar and raisins, then bring to a boil. Reduce the heat and simmer for 5-10 minutes. Let cool.

The curry: In a 2-3 quart saucepot, sauté the onion, peppers and garlic in peanut oil over medium heat for 5-10 minutes, stirring frequently. Sprinkle with the flour, then stir and cook for 2 more minutes. Whisk in the stock, pineapple juice and curry paste. Bring to a boil, whisking all the while, then turn down the heat and simmer for 15-20 minutes, longer if it needs further thickening.

Shortly before serving, sauté the crawfish or shrimp with the apple in a large sauté pan with a little bit of peanut oil. Cook for about 5 minutes, then add the curry base and simmer for 5 more minutes. Season with salt and red pepper, or you may add a bit more curry paste if you like. Serve hot over long grain or jasmine rice, and your choice of the suggested condiments.

YIELD: 4-12 portions, depending on how much of an oinker y'all wanna be

Jalapeno Chutney

2009-06-25T23:07:00.009-05:00

This recipe was passed to me by my dear friends Kirby and Suzie. I have not made this yet, but Kirby says it's a good'n.

Yield: 4 cups

4 medium Fresh mangos

3/4 cup raisins

½ cup Light brown sugar

3 cups Sugar

½ tablespoon Fresh garlic; minced

½ cup Honey

1 tablespoon Lime juice

½ cup Water

¼ cup Vinegar

½ tablespoon Ginger; (ground)

2 tablespoons Diced red bell pepper

½ cup Diced fresh jalapenos

1 teaspoon Salt

½ tablespoon Fresh ground black pepper

Peel mangos and cut from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes. Mixture will thicken slightly as liquid is reduced. Pour into large bowl of food processor, pulsing briefly to coarsely mince chutney before serving.

Note:

(1) When making this recipe, make sure your kitchen is well ventilated because of the

boiling jalapenos

(2) Add more jalapenos if you hot. Enjoy!

Kitten’s Banana-Almond Streusel Muffins

2009-06-25T21:58:00.003-05:00

Recipe courtesy of Kittencal

These muffins bake moist and high with a wonderful banana almond flavor… a long time favorite recipe I still make to this day, depending on the size of bananas, the yield may vary slightly.

Yield 12 muffins

Ingredients:

1-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon (can increase to 1 teaspoon)

1/4 to 1/3 cup chopped almonds

3 large ripe bananas, mashed

2 teaspoons vanilla

3/4 cup sugar

1 large egg, slightly beaten

1/3 cup melted butter

1/3 cup chopped almonds

STREUSEL

1/4 cup all-purpose flour

2/3 cup brown sugar

1 teaspoon cinnamon

2 tablespoons soft butter

Instructions

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Line 12 regular size muffin tins with paper liners.

For streusel topping; in a bowl combine the flour with brown sugar and cinnamon; using your fingers blend in the butter, then mix in the chopped almonds; set aside.

For muffins; in a large bowl combine flour, baking soda, baking powder, salt, cinnamon and chopped almonds.

In a medium bowl whisk melted butter with sugar, egg and vanilla until well combined then mix in the mashed bananas until blended.

Using a wooden spoon, mix in the wet mixture into the flour mixture until just combined (do not over mix. Small lumps in the batter are okay).

Divide batter evenly between each muffin tin.

Sprinkle prepared streusel mixture over the top of each muffin.

Bake for 20-22 minutes or until muffins test done.

Grilled Chicken with Corn and Poblano Chile Sauce

2009-06-25T09:50:00.004-05:00

Recipe courtesy of Debi Shawcross

Serves 4

Marinade

¾ cup olive oil

4 cloves garlic, minced

1 bunch cilantro

½ bunch Italian parsley

5 green onions, chopped

2 Serrano chiles, chopped, with seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon kosher salt

4 boneless, skinless chicken breasts

Sauce

1 tablespoon unsalted butter

2 tablespoons finely chopped onion

3 ears fresh corn, husked, and kernels removed from cob

½ cup water

1 cup heavy cream

1 Poblano chile, seeded and diced

1 cup grated sharp cheddar cheese

Salt and freshly ground pepper

Marinade

Combine all ingredients in blender and puree until smooth. Transfer marinade to a large zip-lock bag and add chicken breasts. Marinate in the refrigerator 8-24 hours. Remove the chicken from the marinade and grill over medium heat for 6-7 minutes per side, turning often. Transfer grilled chicken to platter and let sit 10 minutes before slicing into ½-inch thick slices.

While the chicken is resting, prepare the sauce: Melt butter in heavy large skillet over medium heat. Add onions and poblano chile peppers and sauté 3-5 minutes. Add corn kernels and water and simmer 1 minute longer. Add the cream and simmer 1 minute longer. Gradually add the cheese and stir until sauce thickens. Season with salt and pepper.

Ladle the sauce onto the serving plates and place the chicken on top of the sauce.

Kitten’s Fried Italian Parmesan Zucchini Slices

2009-06-25T09:35:00.003-05:00

Recipe courtesy of Kittencal

You can use this recipe for cauliflower (parboil before frying), mushrooms, squash, and eggplant. All are extremely yummy.

These may not even make it to the table they are that good! … use only dry breadcrumbs

Servings 6

Ingredients

1/2 cup dry breadcrumbs

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 teaspoons dried Italian seasoning (rubbed between fingers to release the flavors)

1 tablespoon dried parsley

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1-1/2 teaspoons garlic powder

1/8 teaspoon cayenne pepper, or adjust to heat level

2 medium zucchini, unpeeled and sliced into 1/2 to 3/4-inch rounds.

2 eggs, beaten (you may need another egg)

1 tablespoon water

olive oil for frying

Instructions

In a shallow bowl whisk the eggs with 1 tablespoon water.

In another shallow bowl combine the breadcrumbs with 8 dry ingredients.

Have all the zucchini slices breaded and on a plate before frying.

Dip the slices firstly in the egg mixture allowing excess to drip off, then coat in the breadcrumb mixture pressing down firmly with hands to adhere the coating to the slices (do not discard the coating you can dip in again before frying).

Place all coated slices on a plate/s.

Heat a generous amount of olive oil in a skillet over medium heat.

If you have any leftover breadcrumb mixture you can give the slices a quick coating again just before placing in the oil.

Fry the slices in batches until golden brown and crispy turing once or twice.

Transfer to a rack or a paper towel-lined plate.

Serve immediately (that is if you have any left to serve lol!).

Rich Moist Zucchini Chocolate Cake

2009-06-23T08:39:00.005-05:00

The Cake

2 cups all-purpose flour

1/2 cup Cocoa powder

1 teaspoon Baking soda

1/2 teaspoon Baking powder

1/4 teaspoon Salt

1/4 cup Canola oil

1/4 cup Unsweetened applesauce

1/2 cup Granulated sugar

1/2 cup Light brown sugar

1 teaspoon Vanilla Extract

1 teaspoon Instant coffee powder

3 eggs

1/4 cup Milk

2 cups Zucchini, grated then chopped slightly

The Topping

3 tablespoons Light brown sugar

1/2 cup Pistachios, toasted and chopped

The Procedure

Preheat oven to 360F/180c for 15 minutes.
Grease and flour a 9 inch spring-form pan. You can use cocoa instead of flour.
In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.
In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture in medium speed for 3-5 minutes.
Add the eggs in 3 additions beating it after every addition. Now also add the milk and beat until well combined.
Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in low speed. Combine well the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.
Pour the batter in the prepared cake pan and smooth it out using a spatula. While using a spring-form pan it’s advisable to place the pan on a baking sheet, so that the batter or baked cake does not fall down if the pan is not locked properly.
Prepare the topping by mixing the brown sugar and pistachios. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes. Mine was done in 45 minutes.

Crescent-Almond Topped Chicken Casserole

2009-06-22T11:11:00.003-05:00

Recipe adapted from of Kittencal . Visit Kittencal for original recipe.

Another favorite chicken casserole that also works well with cooked turkey. You can prepare the soup mixture and refrigerate overnight. Before using, warm in the microwave or on top of the stove until hot, the filling must be hot before topping with the dough, if desired double all ingredients and bake it in a 13 x 9-inch pan.

Servings 4-6

Ingredients:

3-4 tablespoons butter (or as needed)

1 medium onion, chopped

1 celery stalk, diced

2 carrots, sliced

3 garlic cloves, minced (garlic lovers can use more)

1/2 pound fresh sliced mushrooms (or can use as much as desired)

1/8 teaspoon cayenne pepper (optional)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

2/3 cup mayonnaise (do not use salad dressing)

1/2 cup sour cream

1/2 to 3/4 cup shredded cheddar cheese

1/4 cup freshly grated Parmesan cheese

3 cups cooked chopped chicken

1 (8-ounce) can sliced water chestnuts, drained

1/4 cup peas, frozen

salt and fresh ground black pepper, to taste

TOPPING:

1 (8-ounce) can refrigerated crescent rolls

1 cup shredded cheddar cheese

1/2 cup slivered almonds

3 tablespoon melted butter

Instructions

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

In a large saucepan melt butter over medium-high heat.

Add in onions, celery, and carrots; saute until softened (about 4 minutes).

Add in garlic, sliced mushrooms, and cayenne pepper; cook stirring until the mushrooms are tender.

Add in condensed soup, sour cream 1/2 to 3/4 cup shredded cheddar cheese and Parmesan cheese; mix until smooth and combined.

Mix in the cooked chicken and water chestnuts; bring to a boil, reduce heat and simmer for about 5-6 minutes or until heated through.

Season with salt and pepper (at this point you may refrigerate the mixture until ready to use for the casserole, the mixture must be warmed before topping with the crescent dough).

Add frozen peas at last minute before transferring to baking dish.

For topping; unroll the crescent roll dough and shape into two rectangles then seal all perforations together.

Place the dough rectangles over the hot chicken mixture trimming to fit the baking dish if necessary (the filling mixture must be hot before topping with the crescent dough).

In a small bowl combine 1 cup shredded cheddar cheese with the sliced almonds then sprinkle over the crescent dough.

Drizzle melted butter over the top.

Bake for about 20-25 minutes or until the crescent topping crust is browned.

Sausage and Egg 'Muffins'

2009-06-18T21:10:00.001-05:00

Recipe Courtesy of Kittencal

To save time you can make the egg mixture up the night before and refrigerate just spoon into the muffin cups and bake in the morning!

Add in some cooked finely cubed potatoes or whatever you like, these may also be baked in jumbo muffin tins for a slightly longer baking time

Servings 12

Ingredients:

1/2 pound bulk pork sausage (mild or spicy)

3 garlic cloves, minced

12 large eggs

1/2 medium onion, finely chopped (about 1/2 cup or 1 large green onion, finely chopped)

1/3 cup chopped green bell pepper

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease 12 regular-size muffin cups.

In a skillet cook the sausage meat with garlic until browned; drain fat.

In a large bowl whisk the eggs, then add in onion, bell pepper, salt and black pepper.

Stir in the cooked sausage and shredded cheese.

Spoon about 1/3 cup of the egg/sausage mixture into each greased muffin tin.

Bake for about 22-25 minutes or until just set.

Fresh Strawberry Pie

2009-06-16T12:08:00.002-05:00

This is delicious and very easy to make. Enjoy!

1 9″ pie shell, baked
1 quart fresh strawberries, washed and hulled
1 cup sugar
3 tablespoons cornstarch
whipped cream
confectioners sugar

Take a little more than half of the berries and mash them in a bowl with sugar and cornstarch. Place the mixture in a double boiler and cook until it thickens and becomes a glaze. Remove from heat. Take all but 4 of the remaining berries and slice them lengthwise. Place slice berries on the bottom of the cooked pie crust. Pour cooked berries over and let set. When completely cool and ready to serve, cover entire top with whipped cream. Dip the last 4 berries in confectioners sugar and use to garnish the pie.

Grilled Pork with Bourbon Whiskey Marinade

2009-06-15T10:54:00.005-05:00

Recipe courtesy of: Kittencal

Your going to love this marinade!..

Plan ahead, there is a marinating time of 8-24 hours, you should have enough marinade for a small pork roast or 2 tenderloins or 7 (3/4-inch) pork chops… if you are rationing your bourbon you may reduce to 1/3 cup but 1/2 cup is better to use.

Yield 2-1/4 cups (approx)

Ingredients:

3/4 cup low-sodium soy sauce (use only low-sodium)

1/2 cup bourbon whiskey

1/4 cup Worcestershires sauce

1/4 cup water

1/4 cup vegetable oil

4-6 garlic cloves, finely chopped

1 teaspoon fresh minced gingerroot (or use 1/2 teaspoon ground ginger powder)

3 tablespoons brown sugar, packed

1 tablespoon Montreal steak seasoning spice (or can use 2 teaspoons fresh ground black pepper)

Do not add in any salt to the marinade

Instructions:

Combine all ingredients in a large bowl until well combined.

Pour over 2 pork tenderloins or 7 3/4-inch thick pork chops or a small pork roast

Cover and refrigerate for 8-24 hours.

Remove the pork and discard marinade.

Grill as desired.

Dionicia's Famous Chicken Tortilla Soup

2009-06-14T15:38:00.003-05:00

This is simply the BEST of the BEST!! The recipe comes from Ernesto's Restaurant in Puerto Vallarta, Mexico. If you find a better recipe, I sure would like to know about it.

1¼ hours | 15 min prep

SERVES 8

* 12 roma tomatoes, whole
* 3 teaspoons oregano (Mexican if you have it)
* 10 garlic cloves
* 5 bay leaves
* 2 teaspoons cumin seeds (can substitute ground)
* 2 teaspoons marjoram
* 1 teaspoon thyme
* 6 large peppercorns
* 3 teaspoons peppercorns, small
* 1 tablespoon oil
* 1/4 cup onion
* 4 tablespoons chicken bouillon granules
* 8 pieces chicken
* 8 corn tortillas, cut into thin strips
* 2 avocados
* 4 cups mozzarella cheese, shredded

1. Boil tomatoes 10 minutes.
2. Place tomatoes and next 8 ingredients in blender and blend for 4 minutes.
3. Saute onion in oil and add blender contents by pouring through a mesh strainer.
4. Add one quart of water to strainer and swirl.
5. Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot.
6. Add one more quart of water.
7. Add chicken bouillon and chicken pieces and boil until chicken is cooked.
8. Fry tortilla strips in oil until crispy.
9. Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone.
10. Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese.
11. Pour boiling broth over ingredients in bowl and serve.

Churros, OMG Sweet Hot Churros!

2009-06-13T19:31:00.008-05:00

These fried fritters are just delightful. They are served by street vendors all over Mexico and Spain. They are best eaten hot from the fryer which usually means homemade or from a vendor who is actually frying on the spot. They are inexpensive and easy to make.

Yield: About 20 4-inch long

1/2 cup water
1/2 cup milk
1/4 teaspoon sea salt
1 tablespoon safflower or corn oil
1 cup all-purpose flour
1 large egg
peanut or safflower oil for frying
1/2 cup sugar
1/2 teaspoon cinnamon

Place the water, milk, salt and oil in a 1 1/2-quart saucepan over medium-high heat and bring to a boil. Add the flour all at once, lower the heat, and mix vigorously with a wooden spoon until it forms a stiff, dry ball.

Transfer the dough to the large bowl of an electric mixer and let it cool for about 5 minutes. Beat it on medium-high speed for 1 minute, or until the dough softens and becomes more malleable. Add the egg and continue beating. At first the dough will be in pieces, but as you continue to beat it, it will come together to form a smooth mixture. Set it aside to cool. Mix the sugar and the cinnamon and set aside.

Meanwhile, heat at least 1 inch of oil in a deep 8 or 9-inch skillet until it reaches 350 degrees. Cuff the top of a 12-inch pastry bag and insert a large star or fluted tube (1/2-inch opening). Fill the bag with half of the dough, push the dough down towards the tip and twist the top of the bag closed. Hold the bag perpendicular to the skillet about 3 inches above the oil and squeeze out a 3 or 4-inch length of dough directly into the hot oil. Cut the flow of the dough off with a knife. Squeeze out 2 or 3 more lengths of dough depending on the size of the skillet. Fry each churro until golden brown on one side before flipping it over to the other side to brown. Drain on Absorbent paper, sprinkle with sugar/cinnamon mixture, and serve immediately. Instead of the sugar/cinnamon topping, you can dunk them into chocolate.

Chocolate for Churro Dunking

4 ozs dark chocolate, chopped

2 cups milk

1 tablespoon cornstarch

4 tablespoons sugar

Place the clocolate and half the milk in a pan and heat, stirring until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

Succulent and Beautiful BBQ Beer-Can Chicken

2009-06-13T18:48:00.009-05:00

Original recipe adapted and modified from Cook's Illustrated
Photos from Cook's Illustrated

We have done a lot of beer-can chickens in our day, but when I saw the techniques that the Cook's Illustrated Test Kitchen used, I was converted. Using these techniques have substantially improved the appearance and flavor of our chickens. Read all the way through the recipe and the additional info before you start. You are gonna be really glad you tried this!

TIPS:

Bank the coals in the grill on either side of a disposable aluminum pan. The coals will cook the chicken evenly and the pan will catch dripping fat from the chicken.
Open the top of the can wide open with a church key to allow the greatest amount of steam to escape. The normal hole is far too small.
Lance the chicken’s skin with a skewer to make holes from which rendering fat can escape.
Rub the chicken liberally with a spice rub on top of and underneath the skin.
Coat the chicken with a sweet-tart glaze towards the end of cooking to improve the chicken’s flavor and color. If applied too early, the glaze will burn.

Makes 2 chickens, serving 4 to 6

Look for chickens that weigh between 3 and 3 1/2 pounds; if they are significantly larger, you may have trouble fitting the lid on the grill.

Spice Rub

2 tablespoons packed light brown sugar

4 tablespoons Creole seasoning

2 teaspoons freshly ground black pepper

Glaze

2 tablespoons packed light brown sugar

2 tablespoons ketchup

2 tablespoons white vinegar

2 tablespoons beer

1 teaspoon hot sauce

Beer and Chicken

2 (12-ounce) cans beer

4 crumbled bay leaves

2 whole chicken (3 to 3 1/2 pounds each), patted dry

4 cups mesquite wood chips

1. For the spice rub: Mix brown sugar, Creole seasoning, and black pepper in bowl.

2. For the glaze: Stir brown sugar, ketchup, vinegar, beer, and hot sauce together in medium bowl. Add 1 tablespoon spice rub.

3. For the rest: Measure out 1 cup beer from each can; take 2 tablespoons from measured beer and add to ketchup glaze. Prepare beer cans as shown in photo 1, and add 2 crumbled bay leaves to each can.

4. Prepare chickens as shown in photos 2 through 4.

5. Soak wood chips in bowl of water to cover for 15 minutes. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals, set cooking grate in place, cover, and let grill heat up 5 minutes.

6. Place chickens (on cans) on center of grate, using drumsticks to stabilize them. Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.

Flavor That's More Than Skin Deep

From its crisp, spiced skin to moist meat, beer-can chicken is flavored through and through. Here's how to get the ultimate beer-can chicken experience from your grill.

1. Use a church key can opener to punch holes in the top of the can; this will allow the maximum amount of steam to escape.

2. Loosen the skin on the breasts and thighs of the chicken by sliding your fingers between the skin and the meat.

3. Massage the spice mixture on the skin, under the skin, and inside the cavity.

4. Using a skewer, poke the skin all over to render as much fat as possible.

Cinnamon Rolls with Cream Cheese Frosting

2009-06-12T19:24:00.004-05:00

Another great recipe from the Thermador contest. This is the winner from Alabama.

Submitted By: Trish Waller

These cinnamon rolls are the product of a tried and true, family recipe. The Wallers generously share the bounty of their culinary skills with their friends and family in the form of these sweet, gooey confections.

Yield: 12 buns

The baking tradition is an important one in the state of Arkansas. This recipe is a perfect example: It belonged to Trish's grandmother, who gave it to Trish's mom, who gave it to Trish. These rolls are wonderful for breakfast, for brunch, or as an anytime treat.

Dough
1/2 cup (1 stick) butter
1 cup whole milk
¼ cup sugar
1 teaspoon salt
2 ¼-ounce packages dry yeast
⅓ cup warm water
3 large eggs, beaten to blend
1 cup instant mashed potato flakes
4 cups all purpose flour

Filling
1 cup (firmly packed) golden brown sugar
2 teaspoons ground cinnamon
½ cup (1 stick) butter

Frosting
1 cup powdered sugar
2 ounces cream cheese, chilled
1 tablespoon whole milk
½ teaspoon vanilla extract

For dough: Melt butter in heavy small skillet over medium-high heat. Add milk, sugar, and salt and bring just to simmer. Pour into bowl of heavy-duty mixer fitted with dough hook. Cool to lukewarm.

Meanwhile, sprinkle yeast over ⅓ cup warm water in small bowl. Stir to dissolve.

Beat yeast mixture and eggs into milk mixture. Mix in potato flakes. Beat in flour 1 cup at a time. Transfer dough to floured work surface and knead until smooth. Transfer dough to oiled bowl; turn to coat. Cover with damp cloth and let rise in warm draft-free area until doubled in volume, about 1½ hours.

Preheat oven to 350°F.

For filling: Mix brown sugar and cinnamon in bowl. Melt butter in heavy small saucepan. Roll dough out on lightly floured surface to 4x9-inch rectangle about 1 inch thick. Brush dough generously with melted butter. Sprinkle evenly with brown sugar
mixture. Beginning at 1 long end, roll up dough jelly-roll style. Cut into 12 equal pieces. Arrange on baking sheets. Let rise in warm draft-free area until doubled in volume, about 20 minutes.

Brush roll tops with remaining melted butter. Bake until cooked through and slightly golden, about 12 minutes. Transfer to rack and cool completely.

For frosting: Using electric mixer, beat all ingredients until smooth. Drizzle rolls with frosting just before serving.

J.T. Handy's Heavy Tomato-Based Barbecue Sauce

2009-06-11T09:59:00.003-05:00

Summerville, South Carolina's Pit master J.T. Handy shared this recipe while at Nicholls State University's Culinary School in Louisiana.

½ gallon ketchup

2 ½ cups apple cider vinegar

1 ½ cups Worcestershire sauce

1 ½ cups water

2 cups sugar

4 cups dark brown sugar

¼ teaspoon salt

½ cup yellow mustard

1/3 cup vegetable oil

3 tablespoons chili powder

3 tablespoons paprika

2 tablespoons black pepper

Combine the ketchup, cider vinegar, Worcestershire and water. Bring to a simmer to assist in dissolving the sugars. Combine the remaining ingredients and add to the mixture. Simmer for 15 to 20 minutes over low heat. Let cool and hold for service at room temperature. Or, the sauce can be stored in an airtight container and refrigerated to use later.

J.T.'s All-Purpose Barbecue Dry Rub

2009-06-11T09:57:00.005-05:00

Summerville, South Carolina BBQ pit master J.T. Handy shared this recipe while at Nicholls State University's Culinary School in Louisiana. Use raw Louisiana cane sugar if you have it!

Makes about 3 cups

1 cup Turbinado sugar (cane sugar)

½ cup granulated sugar

1/3 cup Kosher salt

½ cup sweet paprika

1 tablespoon Cajun seasoning

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon black pepper

Combine all the ingredients and sift to incorporate the spices completely.

J.T.'s All-Purpose Barbecue Dry Rub

2009-06-11T09:57:00.004-05:00

South Carolina barbecue pit master J.T. Handy shared this recipe while at Nicholls State University's Culinary School in Louisiana. Use raw Louisiana cane sugar if you have it!

Makes about 3 cups

1 cup Turbinado sugar (cane sugar)

½ cup granulated sugar

1/3 cup Kosher salt

½ cup sweet paprika

1 tablespoon Cajun seasoning

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon black pepper

Combine all the ingredients and sift to incorporate the spices completely.

J.T.'s Basic Barbecue Injection Mix

2009-06-11T09:47:00.004-05:00

Summerville, South Carolina's BBQ pit master J.T. Handy shared this recipe while at Nicholls State University's Culinary School in Louisiana.

¾ cup apple juice

½ cup water

¼ cup Kosher salt

2 tablespoons Worcestershire sauce

Combine the ingredients well to make sure the salt dissolves. Inject liberally into the meat and let rest before putting on the pit.

Gulf Coast Shrimp with Sweet Tomato Relish

2009-06-10T09:58:00.007-05:00

Gulf Coast Shrimp with Sweet Tomato Relish is an installment in a series of recipe winners from Thermador

Helen Conwell

This young-at-heart 83-year old, a former anesthesiologist, discovered a dish called Shrimp de Jonghe while completing her medical residency in Chicago. Her fond memories of that crusty, buttery, garlic-infused specialty, combined with easy access to her home state's succulent shrimp, served as inspiration for this savory Southern entree.

Shrimp from the Gulf Coast are renowned for their delectability. According to Helen, shrimp seem more typical of Alabama than cotton bales or magnolias in the moonlight. Here, they're paired with a tomato relish sweetened with local cane syrup or molasses in a dish inspired by Shrimp de Jonghe, a specialty she ate in Chicago during the forties.

Relish
11/2 cups diced fresh tomatoes
1/4 cup thinly sliced green onions (white part only)
2 tablespoons minced fresh cilantro
1 tablespoon cane syrup or light molasses
1 tablespoon fresh lemon juice
Salt

Shrimp

1/2 cup (1 stick) butter, divided
2 cups fresh breadcrumbs made from white bread
1/2 teaspoon chili powder
Salt
1/2 cup dry Sherry
2 tablespoons fresh lemon juice
1/2 cup sliced green onions (green part only)
1/4 cup minced fresh parsley
4 garlic cloves, pressed
1 teaspoon salt
1/2 teaspoon chili powder
2 pounds uncooked large shrimp, peeled, deveined
Additional sliced green onions (green part only; optional)

For relish: Combine first 5 ingredients in non-metal bowl. Season with salt. Let stand at room temperature until ready to use.

For shrimp: Preheat oven to 350°F. Melt 1/4 cup (1/2 stick) butter in heavy medium skillet over medium heat. Add breadcrumbs and sauté until they begin to turn golden brown, about 2 minutes. Add chili powder. Season to taste with salt.

Melt remaining 1/4 cup (1/2 stick) butter in heavy large skillet over medium heat. Remove from heat. Stir in Sherry and next 6 ingredients. Add shrimp and turn to coat. Transfer shrimp mixture to shallow 2-quart casserole dish or 13x9-inch baking dish, arranging shrimp in single layer, overlapping slightly if necessary. Spread breadcrumb mixture over shrimp. Bake until shrimp are pink and crumbs are golden, about 30 minutes. Garnish with additional sliced green onions if desired. Serve immediately with relish.

Muddy River Mocha Bars

2009-06-09T14:33:00.010-05:00

Efforts like this are worth repeating...

Story and recipe courtesy of Lorie

A few years ago, the good people at Thermador Ovens sponsored a contest whereby entrants sent in their best recipes themed to fit their state. I created these bars for that contest and they are a spin-off of the classic Mississippi Mud Cake. I won for Mississippi and had my recipe printed in their cookbook, Taste of America, which is a beautiful cookbook, by the way.

I hadn't made these bars in a while and I was dying to use my new 9-inch square spring form pan that I won in a contest recently. It worked perfectly. Once the metal rim was removed, I could cut the bars with ease.

Let me give you a warning. These are seriously rich bars. I can only eat four at a time.

Bottom Layer

Non stick cooking spray

1 cup semisweet chocolate chips

1/2 cup butter

1/4 cup warm water

1 tablespoon instant coffee granules

3 large eggs

1 cup light brown sugar

1 tsp vanilla extract

1/2 teaspoon salt

2/3 cup all-purpose flour

Middle Layer

2 (7-ounce) jars marshmallow cream

1-1/2 cups finely crushed chocolate sandwich cookies

Top Layer

1/4 cup whole milk

1 tablespoon instant coffee granules

1/2 cup butter

3 tablespoons cocoa

1 tsp vanilla

3 cups powdered sugar

1 cup chopped pecans

Cocoa powder for dusting top

Bottom Layer

Preheat oven to 350 degrees. Spray a 9 x 9-inch pan with nonstick cooking spray. In a small saucepan, heat the chocolate chips and butter over low heat until melted, stirring often; set aside to cool for 10 minutes.
Place the warm water in a large bowl. Add 1 tablespoon coffee granules and stir until dissolved. Add eggs, brown sugar, vanilla, and salt to the coffee mixture and whisk until smooth. Blend in the cooled chocolate mixture. Stir in the flour, mixing well. Pour into prepared pan. Bake until puffed at edges and toothpick inserted in center comes out clean, about 30 minutes.

Middle Layer

Meanwhile, in a small mixing bowl, stir together the marshmallow cream and crushed cookies. Drop by spoonfuls over warm bottom layer.

Top Layer

Place the milk in a medium heavy saucepan over medium heat. Add 1 tablespoon coffee granules and stir to dissolve. Stir in butter and cocoa. Increase heat and bring to a boil, stirring often. Remove from heat and mix in vanilla. Stir in powdered sugar until smooth. Stir in pecans. Pour warm frosting over marshmallow layer, spreading evenly. Refrigerate for at least two hours before cutting into bars.

Spray a 9 x 9-inch baking pan with nonstick cooking spray. I was out, so I buttered it instead. This is my new pan. I'm about to break it in.

Melt 1 cup chocolate chips and 1 stick of butter in a small saucepan, stirring often. Remove from the heat and let cool for about 10 minutes.

Dissolve 1 tablespoon of instant coffee granules in a 1/4 cup of warm water.

Whisk in 3 eggs, 1 cup of light brown sugar, the vanilla, and the salt.

Stir in the cooled chocolate mixture.

Whisk in the flour...

...and pour into the prepared pan. Bake for 30 minutes or until puffed around the edges and a toothpick inserted in the center comes out clean.

In a mixing bowl, stir together the marshmallow cream and crushed cookies. Yes, it is a little hard to do because it is so sticky, but it is worth it.

While the base is warm, drop the marshmallow mixture on top by spoonfuls, then lightly spread. The recipe doesn't call for it, but I would refrigerate it at this point to set the marshmallow cream before adding the chocolate frosting. I didn't do it this time, though.

Place the whole milk and 1 tablespoon of coffee granules in a medium saucepan over medium heat. Stir until dissolved.

Add the butter and cocoa powder and bring to a boil, stirring often.

Remove from heat and quickly whisk in the vanilla and the powdered sugar.

Waste no time stirring in the pecans. This frosting sets up quick. If it gets too thick, stir over low heat for a few seconds longer.

Mine did get too thick because I was taking extra time to take pictures. When I poured it on the marshmallow base, I got more of a swirl effect. No problem though...

...because the next step is to dust it with cocoa powder.

Chill for at lease 2 hours. Cut into bars. They are sticky. You might want to spray your knife with nonstick cooking spray first.

I store these in the refrigerator because the marshmallow cream can get oozy at room temperature.

For die-hard chocolate-coffee lovers only.

Shrimp and Grits

2009-06-08T18:43:00.005-05:00

Recipe Source: http://www.foodbuzz.com/recipes/709045-shrimp-n-grits

I adore Shrimp and Grits! This lovely recipe is one more added to the collection of Shrimp and Grits recipes found in the Seafood section.

1/2 pounds shrimp (peeled & deveined)
2 Tablespoons butter
2 Tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons Johnny’s Garlic Season
1/2 teaspoon Spice Island Smokey Mesquite Season
1 teaspoon lemon pepper
Black pepper
2 servings instant grits

Melt the butter into olive oil in a sauté pan over medium high heat. When the butter is ready, add the shrimp and spices. Cook the shrimp just until they turn pink. While the shrimp is cooking keep stirring them into the sauce to get an even coating. When the shrimp are ready, spoon them over the grits and enjoy with a side salad or some fruit.

Charleston Poppy Seed Cake

2009-06-08T15:30:00.002-05:00

Remember to keep poppy seeds refrigerated, as they go rancid quickly. Always smell for off odors before adding poppy seeds to anything.

Makes 10 servings

1 package (18.25 ounces) plain white cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1/3 cup poppy seeds

1 cup low-fat vanilla yogurt

½ cup vegetable oil

½ cup dry sherry

4 large eggs

1 teaspoon grated lemon zest

Place rack in center of oven and preheat to 350 degrees. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour.

Place all ingredients in a large mixing bowl. Blend with electric mixer on low for 1 minute. Stop and scrape down sides of bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Batter should look well combined and thickened and the poppy seeds should be well distributed. Pour batter into prepared pan, smoothing it out with the rubber spatula.

Bake cake until it's golden brown and springs back when lightly pressed with your finger and sides are pulling away from pan, about 45 to 50 minutes. Remove pan from oven and place it on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so that the cake is right side up. Allow the cake to cool completely, 30 minutes or more.

Spicy Buffalo Chicken Pizza

2009-06-08T14:56:00.004-05:00

Recipe courtesy of Kittencal

I would suggest to start with about 2 tablespoons of hot sauce and add in more to taste, I use Frank’s Red Hot Wing Sauce you may use your own favorite, I would also highly recommend using grilled chicken breasts I find that it really adds to the flavor, use a good quality bottled or homemade ranch or blue cheese dressing for this, I have made this both with bottled and homemade dressing the homemade is much better…

if desired you may marinate the cooked chicken cubes in the hot sauce overnight and mix in the melted butter just before using for the pizza…you will love this and your family and friends will love you for making it!

Servings 6

Ingredients:

3 chicken breasts, cooked and cubed (can use one more if your chicken breasts are very small)

2 tablespoons melted butter

1 (2-ounce) bottle hot sauce (I use Frank’s Red Hot Wing Sauce)

1 (8-ounce) bottle ranch or blue cheese salad dressing (I strongly suggest to use homemade)

1 (16-inch) prepared pizza crust (pre-baked for about 8 minutes)

3 cups shredded mozzarella cheese, or to taste

8 slices bacon, cooked and diced

chopped green onion

Instructions:

In a bowl toss the chicken cubes with hot sauce and melted butter; mix well to combine.

Spread the ranch dressing or blue cheese dressing on top of the pre-baked pizza crust (you do not have to use the whole bottle) then top with the chicken mixture.

Top with the mozzarella cheese then sprinkle with the chopped bacon.

Bake in a preheated 425 degree F oven (bottom oven rack) for about 8-10 minutes or until cheese is bubbly.

Chuy's Mexican Restaurant - Selma Location

2009-06-07T11:13:00.005-05:00

We have been wanting to try the Chuy’s Selma location for a while now because every time we pass it on IH-35 and Loop 1604 in San Antonio, TX the parking lot would be brimming. We figured this place has gotta be really good.

Well, we finally got there and had to wait 20 minutes for a table…good sign, our expectations were high. We don’t mind waiting for a table at a restaurant when the reward is a fine meal. When entering you immediately see the flour tortillas being heated on the plancha…another good sign. I couldn’t wait to taste those lovelies.

Atmosphere is a tribute to Elvis and is Austin funky (we like that). The ceiling was covered with hub caps and the walls adorned many oil paintings of cars.

The time from placing our order to delivery was a tad long, but not bad.

Our meal was served and we were very surprised that the food was simply average…absolutely nothing special. Don’t get me wrong, it wasn’t bad, it just wasn’t anything special at all. Even the flour tortillas were average. We have had much better Mexican food in San Antonio and never had to wait 20 minutes for a table at 1 p.m. on a Saturday afternoon.

We had a with four different orders on the table and none of us could figure out why this place is so popular. Do we have a higher standard? Were our expectations too high? I don’t know, but I do know we won’t wait in line at Chuy’s again for average Mexican food.

Grilled Spinach And Feta Turkey Burgers

2009-06-07T09:00:00.005-05:00

Recipe courtesy of Kittencal

These are at their best when cooked on the outdoor grill but they are great oven-broiled also, plan ahead there is a 4 hour chilling time to blend the flavors the longer the better!

Notes from our test kitchen; for best flavor and texture it is recommended to use half white and dark meat, don’t omit the shredded carrot that’s the secret ingredient to keep the burgers moist and juicy

Yield 8 burgers

Ingredients

2 pounds ground turkey (if possible use a mixture of white and dark meat)

1 small onion, finely chopped

4 ounces crumbled feta cheese

1/2 cup finely grated carrot (do not squeeze out the moisture from the shredded carrot)

2 eggs, lightly beaten

1 (10-ounce) package frozen chopped spinach, thawed and hand-squeezed dry (for a less stronger spinach flavor cook firstly according to package directions, rinse under cold water then hand-squeeze dry)

3 large garlic cloves, minced

1 teaspoon fresh ground black pepper

1/2 cup dry breadcrumbs

seasoned salt (to be sprinkled on the patties while grilling)

Instructions

In a large bowl using clean hands mix all ingredients (except the seasoned salt) together gently until just combined.

Shape into 8 patties.

Place the patties onto a plate/s.

Cover with plastic wrap and refrigerate for 4 hours or up to 24 hours (the longer the better!)

Grill over medium-high heat for about 15-20 minutes seasoning the burgers on both sides with the seasoned salt while grilling

Crunchy Napa Cabbage Salad

2009-06-06T09:51:00.005-05:00

Last evening we had dinner at DeAnne and Cullen Coltrane's home. Cullen is my husband Ray's brother. DeAnne's Mother and Father are visiting from Seattle. We are delighted to have spent last evening visiting with them...they are such great folks.

DeAnne served BBQ Brisket, this lovely Napa cabbage salad, and topped it off with Strawberry Shortcake. I was so taken with the salad that I just had to post the recipe DeAnne so generously offered up. This is a great summertime salad, it's easy, and the components can be made ahead of time.

Serves 10-12

GREENS
1 large head Napa cabbage, thinly sliced
1 bunch green onions, thinly sliced

CRUNCHIES
4 Tablespoons butter
2 packages ramen noodles, broken into small pieces (discard seasoning packets)
1/2 cup sesame seeds
4 ounces sliced almonds

DRESSING
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 cup white sugar
1 teaspoon soy sauce

Combine Greens and store in refrigerator.
Melt butter in saucepan and saute ramen noodles, sesame seeds and almonds until golden brown. Drain on paper towels and cool completely. Store in refrigerator in airtight container.
Combine vegetable oil, white vinegar, white sugar, and soy sauce and whisk well. Store in airtight container in refrigerator. Shake well before using.
Combine Greens, Crunchies, and Dressing just before serving.

Drunken Flank Steak

2009-06-05T10:56:00.005-05:00

Recipe, photo, and commentary courtesy of Cook's Country

It's grilling season, so I wanted to share some great info from a great source. Cook's Country Test Kitchen explains a few techniques on how to make the perfect flank steak with great, bold flavor. One can change the this recipe easily to make killer fajitas meat. Use tequila for the liquor, substitute 2 tablespoons lime juice for the ginger, and sprinkle with fajita seasoning before grilling.

~~~~~~~~~~~~~~

A popular preparation at some restaurants and with backyard barbecuers, the idea is to get steaks “drunk” in a potent marinade of bold ingredients—typically soy sauce, Worcestershire, garlic, and of course, liquor—before grilling. We tried several recipes, but the flavor was all over the place—some steaks were barely tipsy while others had us picking a designated driver. Was there a happy medium? Here’s what we discovered:

Test Kitchen Discoveries

Loose-grained steaks, like the flank steak in this recipe, are able to absorb more marinade, and thus more flavor, than tight-grained steaks. Scoring the surface of the meat with shallow slashes allows the marinade to penetrate into the steak without compromising the interior color or texture.
Strongly flavored liquors, such as dark rum and brandy, were heavy and overpowering in the marinade. Tasters preferred the cleaner flavors of light rum and tequila. The soy sauce in the marinade not only adds intense flavor, but also keeps meat moist during cooking due to its salt content.
The marinade’s sugar content (from the alcohol and the brown sugar) encourages a crust to form on the steak when it’s grilled. Patting the steak dry before cooking also facilitates the formation of the crust.
Since the flavor of the marinade is dulled a little during cooking, refresh the flavor by drizzling a bit of reserved marinade over the rested and sliced cooked steak just before serving.

STEP BY STEP

Perfect Drunken Steak

Here are three important techniques to ensure boldly flavored steak every time.

1. Using a sharp knife, lightly score both sides of the steak at 1 1/2-inch intervals. This allows the marinade to flavor the meat more deeply.

2. The marinade’s sugar content (from the alcohol and the brown sugar) encourages a crust to form on the steak when it’s grilled.

3. Patting the steak dry before cooking further facilitates the formation of the crust.

Drunken Steak

Serves 4

Other thin steaks with a loose grain, such as skirt or steak tips, can be substituted for the flank steak. Avoid dark or spiced rum here—its intense flavor will overwhelm the steak. If using a gas grill, grill the steak covered for maximum heat output.

1	cup light rum
1/2	cup soy sauce
1	tablespoon dark brown sugar
1	tablespoon grated fresh ginger
1	garlic clove , minced
1	scallion , minced
1	flank steak (about 1 1/2 pounds), scored on both sides at 1 1/2-inch intervals

1. Whisk rum, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves. Transfer 1/4 cup rum mixture to small bowl and stir in scallion; set aside. Place remaining marinade and steak in gallon-size zipper-lock bag. Press air out of bag, seal, and refrigerate for at least 1 hour or up to 4 hours.

2. Remove steak from bag, pat dry with paper towels, and discard marinade. Grill steak over hot fire until well browned and cooked to desired doneness, 4 to 7 minutes per side.

3. Transfer steak to cutting board, tent with foil, and let rest 5 minutes. Slice thinly on bias and against grain. Drizzle with reserved rum mixture. Serve.

Creamy Lemon Cheesecake Bars

2009-06-04T21:32:00.001-05:00

Recipe courtesy of Kittencal

Servings 9-12

Ingredients:

CRUST:

2-1/2 cups graham cracker crumbs

1/3 cup finely chopped pecans

1/3 cup sugar

1/2 cup melted butter

FILLING:

2 (8-ounce) packages Philadelphia Brand Cream Cheese, softened

1 (14-ounce) can sweetened condensed milk

1/2 cup sour cream

2 large eggs

2 tablespoons grated lemon zest

1/2 cup fresh lemon juice (can use the juice of 1 whole lemon mixed with bottled to make 1/2 cup)

2-4 drops yellow food coloring

Instructions:

Preheat oven to 325 degrees F.

Grease an 11 x 7-inch baking pan.

For the crust; in a bowl combine the graham cracker crumbs with pecans and sugar.

Add in melted butter; mix to combine (set aside about 1/2 cup).

Add in yellow food coloring until you have reached desired shade of yellow.

Bake for 6 minutes then remove and cool slightly.

In a large bowl using an electric mixer at medium speed beat the cream cheese until fluffy (about 3 minutes).

Add in condensed milk and sour cream; beat until smooth and combined, then beat in the lemon juice and zest until blended.

Pour over the crust in the baking dish.

Sprinkle the remaining 1/2 cup reserved crumb mixture over the top.

Bake for 30 minutes or until just set (this should not take more that 30 minutes to bake).

Cool until almost room temperature then refrigerate for at least 5 hours before serving.

Asian Chicken Skewers with Hot and Sour Mango Dip

2009-06-01T07:46:00.002-05:00

Yield: 4 servings

1 ½ pounds chicken tenderloins

Marinade:
2 cloves garlic, minced
3 TBLS ground cumin
2 tsps chili powder
2 tsps paprika
2 tsps brown sugar
¼ cup chopped cilantro
1 ½ tsp kosher salt
1 cup lite coconut milk

Hot and Sour Mango Dip:
1 tsp olive oil
4 scallions, minced
1 tsp minced jalapeno pepper
1 can (11.3 oz) mango nectar
1 TBLS brown sugar
¼ tsp allspice
1 TBLS lime juice
½ tsp kosher salt
2 TBLS chopped cilantro
3 TBLS chopped mint

Instructions

In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.

Prepare gas or charcoal grill.

In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher salt; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.

Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.

Boursin Style Cheese - Homemade and Simple

2009-05-27T10:46:00.004-05:00

Yield: 20 ounces

16 Ozs Cream Cheese, at room temperature
4 Ozs Butter, at room temperature
1 Tsp Dried Oregano
1/4 Tsp Dried Dill
1/4 Tsp Dried Basil, 1/4" dice
1/4 Tsp Dried Thyme
1/4 Tsp Marjoram
1/4 Tsp Black Pepper
2 Clove Garlic, lightly crushed

Combine all ingredients in food processor until smooth.
Refrigerate at least four hours before serving.

Guacamole

2009-05-26T11:59:00.004-05:00

3 Avocados, very ripe
2 Tablespoons white onion, finely minced
1 10-ounce can of tomatoes with chilies (Rotel is a good one)
1 medium tomato, chopped coarsely
1 jalapeno pepper, chopped (optional to control heat level)
1/4 Cup packed, cilantro leaves, finely minced
Juice of 1/2 lime
1 Teaspoon extra-virgin olive oil
Sea Salt

Mash the avocados leaving some chunks. Add the rest of the ingredients and mix well. Garnish with a sprig of Cilantro.

Chipotle Crab Enchiladas

2009-05-26T10:45:00.004-05:00

Serves 4

Yield: 8 Enchiladas

FILLING

2 cups sour cream thinned with a little milk

¼ cup milk

Sea salt

4 tablespoons unsalted butter

2 tablespoons safflower or canola oil

1 large clove garlic, minced

3/4 cup green onion, chopped

1 pound lump crabmeat

2 canned chipotle chilies en adobo, julienned

Freshly ground black pepper

ENCHILADAS

¼ cup safflower or canola oil for frying

8 6-inch corn tortillas, store-bought

½ cup Monterey jack cheese, grated

Garnish

3 tablespoons cilantro, minced

12 green onions

8 fresh green and red jalapeno chiles for making chile “flowers”, optional

Heat oven to 350°F.
Stir together the sour cream and milk in a small mixing bowl. Lightly salt and set aside.
In a medium saucepan or deep skillet, melt the butter with the oil over medium heat. Add the garlic and green onion, and cook for about 2 minutes, until the onions are softened.
Carefully check crabmeat for shells and discard. Add the crabmeat, chipotle strips, and 1 cup of the thinned sour cream, reserving the rest to use as topping. Lower the heat and continue cooking for 5-8 minutes, stirring occasionally. Add pepper to taste. This can be made to this point in advance and reheated before proceeding.
Heat about 2 tablespoons of the oil in a medium skillet over medium heat and place one tortilla into the hot oil. Cook first side for 8-10 seconds, turn over and cook second side about 5 seconds. You just want these to soften, so do not overcook. Dab with paper towels and set aside. Cook remaining tortillas, adding oil as necessary.
Place an equal portion of the crab mixture across the center of the tortilla (like a hot dog). Roll each up into cigar shape and place into baking dish right up against each other. Choose an appropriate size baking dish or pan as to not have any room left after all eight are lined up.
Pour remaining sauce over enchiladas and cover with aluminum foil and bake for 15 minutes or until thoroughly heated. Serve immediately, sprinkled with chopped cilantro.

NOTE: Mexican Rice and Guacamole are excellent sides.

Vegetable Cheese Strata

2009-05-25T08:59:00.004-05:00

Serves 8

4 Teaspoons Olive Oil
2 Cups Onions, diced, 2 cups = 1 large
1 Tablespoon Garlic, minced, 1 Tbl = 3 cloves
3 C Mushrooms, sliced, 3 cups = 8 oz
1 Loaf French Bread Loaf, cubed, 1 loaf = 5 cups
12 Large Eggs
2 Cup Milk
1 Tablespoon Dijon Mustard
10 Ounces Broccoli Florets
1/3 Cup Parmesan Cheese, grated
1 Cup Mozzarella Cheese, shredded
1/2 Cup Sun-dried Tomatoes, thinly sliced, not oil-packed
1 Tablespoon Fresh Thyme, minced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper

Steam broccoli till tender but still firm. Cool and chop
Heat 1/2 olive oil in nonstick skillet over med-high heat. Add onions and cook, stirring, until softened and beginning to brown, 3-5 min. Add garlic and cook for another minute. Transfer the onion mixture to bowl and let coo.
Heat remaining olive oil in the same skillet over med-high heat and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown. Remove from heat and let cool completely.
Coat baking pan with cooking spray. Arrange bread cubes over bottom.
In large bowl, beat eggs, milk and mustard together. Add mushrooms, onion-garlic mixture, broccoli, both cheeses, sun-dried tomatoes, thyme, salt, and pepper and stir to incorporate.
Pour mixture over bread cubes making sure the bread gets saturated.
Cover with plastic wrap and refrigerate overnight or at least 8 hours.
Bake at 350 60-70 min or until light brown crust forms.

Crawfish Jambalaya Abbreviated

2009-05-24T11:40:00.005-05:00

Cajun cooking usually is long and slow with many layers. Here is a modernized shortcut version of Crawfish Jambalaya that you are sure to enjoy.

Serves 4

1/2 cup bell pepper, chopped
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 cup butter or margarine
1 pound crawfish tails
1 10 3/4 ounce can cream of mushroom soup
1 10 ounce can French onion soup
1 10 ounce can tomatoes with chilies, do not drain (Rotel is a good one)
1 1/2 cups raw, white rice, washed

Saute bell pepper, parsley, and green onions in butter or margarine. Mix the sauteed vegetables with all other ingredients in bowl. Pour into an appropriate size baking dish. Bake uncovered for 55 minutes, stirring every 15 minutes. Cover and cook another 10 minutes.

Mexican 4-Layer Tortilla Stack

2009-05-23T14:40:00.008-05:00

Here is a wonderful recipe adapted from a very similar recipe by my friend Kittencal

Serves 4-6

3/4 pound ground chuck (You could substitute both meats with 1 1/2 pounds of bulk hot sausage for extra flavor)
3/4 pound ground pork
4 cloves garlic, minced
1 medium onion, chopped
1 small bell pepper, chopped
Salt and pepper to taste
2 1/2 ounces taco seasoning mix (2 envelopes)
1 1/2 cups of water or whatever amount is required by taco mix
1 10-ounce can tomatoes with chiles (Rotel is a good one)
5 10-inch flour tortillas
2 16-ounce cans refried beans, divided
1 cup sour cream, divided
2 1/2 cups cheddar cheese, shredded, divided
1 cup fresh cilantro leaves, divided (use more or less to taste)

Preheat oven to 375 degrees F. Set oven rack on lowest position.
Grease a 10-inch round cake pan or round casserole dish.
Saute both meats together along with garlic, onion, and bell pepper until no longer pink. Drain fat and add taco seasoning mix, tomatoes with chilies, and water. Simmer for 15-20 minutes.

Assembly
Assemble in the order given, as the beans protects the tortillas from absorbing too much moisture. Place one tortilla into the bottom of the pan, and assemble layers as follows:

spread 1/2 cup of the refried beans on top only of the first tortilla
sprinkle with 1 cup meat mixture making sure the meat stays on the beans
spread 1/4 cup sour cream
sprinkle 1/4 cup cilantro leaves
sprinkle 1/2 cup cheddar cheese
spread 1/2 cup of the refried beans on one side of a tortilla, turn it over and place it on the stack, then spread 1/2 cup beans on the top of the same tortilla resulting in beans being on both sides
repeat layering procedure 3 more times or until you run out of ingredients
end with the fifth tortilla with beans spread on the bottom only

Wrap in foil and bake for 30 minutes. Uncover and bake for another 30 minutes. Then sprinkle with the remaining 1/2 cup of cheddar cheese and return to oven for about 5 minutes or just until the cheese melts.

NOTE: I used a squeeze bottle to apply the sour cream and worked great. Also, I found it necessary to press down on the stack after each tortilla to level it out a bit.

Spicy Creole Deep Fried Breaded Shrimp

2009-05-22T16:27:00.004-05:00

Make this as spicy as you like by adjusting the cayenne pepper, the shrimp is double dipped for an extra crispy thick coating…. serve the shrimp with Seafood Cocktail Sauce

Yield 4 servings

Ingredients:

1 cup all-purpose flour
1 cup Wondra flour
2 tablespoons Creole seasoning
1/2 teaspoon cayenne pepper (or adjust to suit heat level)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 pound uncooked large shrimp, peeled and de-veined with tails attached
Oil for deep frying (preferably peanut oil) (Do not use olive oil as it will not withstand the high heat.)
Seafood Cocktail Sauce

Instructions:

Rinse the peeled and de-veined shrimp under cold water.
In a large resealable bag combine the flour with next 5 ingredients.
Place the shrimp in the bag and toss to coat thoroughly with the flour mixture.
Place the coated shrimp on a tray or plates and refrigerate for 30 minutes.
Remove from fridge and coat a second time in the flour mixture.
Heat oil in a heavy skillet or a deep-fryer to 375 degrees F/190 degrees C.
Place the shrimp in hot oil and fry for 2-3 minutes.

Pan-Seared Shrimp with Garlic-Lemon Butter

2009-05-21T10:35:00.007-05:00

Recipe courtesy of Cooks Illustrated

Serves 4.

The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.

Ingredients

Garlic-Lemon Butter

3 Tablespoons unsalted butter , softened

1 Medium clove garlic , minced

1 Tablespoon lemon juice

2 Tablespoons chopped fresh parsley leaves

1/8 Teaspoon table salt

Shrimp

2 Tablespoons vegetable oil

1 1/2 Pounds shrimp (21/25 count), peeled and deveined

1/4 Teaspoon table salt

1/4 Teaspoon ground black pepper

1/8 Teaspoon granulated sugar

Lemon wedges , if desired

Instructions

Beat butter with fork in small bowl until light and fluffy. Stir in garlic lemon juice parsley and 1/8 teaspoon salt until combined. Set aside.
Heat 1 tablespoon oil in 12 inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.

Slow Cooker Country-Style Pork Ribs

2009-05-20T17:12:00.003-05:00

Another great Kittencal recipe.

Notes from our test kitchen; do not substitute pancake syrup for maple syrup it does not work well in the recipe, use you favorite honey barbecue sauce, do not use a smokey flavor sauce, this also works well using thicker cut pork steaks… a 5-quart slow cooker is needed for this recipe

Servings 6

Ingredients:

1 large onion or 2 smaller onions, sliced

4 large garlic cloves, sliced in half (garlic lovers can use more)

2-1/2 pounds boneless country-style pork ribs

1 (18-ounce) bottle of honey barbecue sauce

pinch cayenne pepper, or adjust to taste

1/3 cup pure maple syrup

1/4 cup spicy brown mustard (I use French’s spicy brown mustard)

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:

Place the onion slices and garlic clove halves into the bottom of the slow cooker, place the ribs on top.

In a bowl combine barbecue sauce with cayenne pepper, maple syrup, brown mustard and black pepper; pour over the ribs.

Cover and cook on LOW for 8-9 hours or until meat is tender.

Serve the meat with the sauce (you may remove the garlic halves if desired or leave them in).

Rice Pilaf with Vermicelli

2009-05-20T15:38:00.004-05:00

Recipe courtesy of Cooks Illustrated

Serves 4 as a side dish.

If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf. Soaking the rice overnight in water results in more tender, separate grains. If you'd like to try it, add enough water to cover the rice by 1 inch after the rinsing process in step 1, then cover the bowl with plastic wrap and let it stand at room temperature 8 to 24 hours; reduce the amount of water to cook the rice to 2 cups. For the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid. If you are using soaked rice for this variation, use 3 cups of water.

Ingredients

1 1/2	Cups basmati rice or long-grain rice
3 1/4	Cups water
1 1/2	Teaspoons table salt
	Ground black pepper
3	Tablespoons unsalted butter
1	Small onion , minced (about 1/2 cup)
4	Ounces vermicelli , broken into 1-inch pieces (about 1 cup)
2	Medium cloves garlic , minced
1/2	Teaspoon ground cumin
1/2	Teaspoon ground coriander
	Pinch allspice

Instructions

Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
Bring 3 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat 1 1/2 tablespoons butter in large saucepan over medium heat until foam begins to subside; add vermicelli and cook, stirring occasionally, until browned, about 3 minutes. Remove to small bowl and set aside. Add remaining 1 1/2 tablespoons butter to pan and heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add garlic, cumin, coriander, and allspice to sautéed onion; cook until fragrant, about 30 seconds longer. Add vermicelli and rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

Double Chocolate Pudding

2009-05-20T15:33:00.002-05:00

Serves 4 to 6.

Serve the pudding with whipped cream, if desired.

Ingredients

6 Ounces bittersweet chocolate
2 Tablespoons Dutch-processed cocoa powder
2 Tablespoons cornstarch
2/3 Cup granulated sugar
1/8 Teaspoon table salt
1 Cup light cream
3 Large egg yolks
2 Cups whole milk
1 Tablespoon unsalted butter, softened
2 Teaspoons vanilla extract

Instructions

To melt the chocolate, chop and place it in a heatproof bowl set over a pan of almost simmering water, stirring once or twice until smooth. You can also melt the chocolate in a microwave at 50 percent power for 3 1/2 minutes, stopping to stir after 2 minutes. If the chocolate is not yet completely melted, heat up to 30 seconds more at 50 percent power. After melting, allow to cool slightly.
Sift cocoa powder, cornstarch, sugar, and salt into large heavy-bottomed saucepan. Slowly whisk in light cream, followed by yolks, then milk. Stir in chocolate. (Chocolate will form clumps that smooth with cooking.)
Bring mixture to boil over medium-high heat, stirring constantly with whisk, scraping bottom and sides of pot. Pudding will gradually darken and thicken. Reduce heat to medium and cook, stirring gently but constantly with wooden spoon until pudding very thickly coats spoon or instant-read thermometer registers about 200 degrees, 1 1/2 to 2 minutes.
Pass pudding through fine-mesh strainer into medium bowl, pressing with rubber spatula. Leave residue in strainer. Stir butter and vanilla into pudding. Serve warm or directly cover surface of pudding with plastic wrap, cool 30 minutes, and refrigerate.

Orange and Radish Salad with Arugula

2009-05-20T15:18:00.003-05:00

Serves 4.

Ingredients

3 medium oranges prepared according to illustrations below to make 1 1/2 cups

5 teaspoons lime juice from 1 to 2 limes

1/4 teaspoon Dijon mustard

1/2 teaspoon ground coriander , toasted in small dry skillet until fragrant, about 30 seconds

1/8 teaspoon table salt

Ground black pepper

3 tablespoons vegetable oil

5 radishes , quartered lengthwise and cut crosswise into 1/8-inch-thick slices (about 1 1/3 cups)

4 ounces baby arugula (about 4 cups)

Instructions

Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.
Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.

Parmesan-Crusted Chicken Cutlets

2009-05-20T12:38:00.003-05:00

Recipe courtesy of Cooks Illustrated

I love the fact that Cooks Illustrated tests all recipes to find out the very best way to achieve good results. They always have informative "how to" pics.

Serves 4.

The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch.

Ingredients

2	boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
	Table salt and ground black pepper
1/4	cup unbleached all-purpose flour plus 1 tablespoon
1/2	ounce grated Parmesan cheese (about 1/4 cup), see note above
3	large egg whites
2	tablespoons minced fresh chives (optional)
6	ounces shredded Parmesan cheese (about 2 cups) see note above
4	teaspoons olive oil
1	lemon , cut into wedges

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets. Serve immediately with lemon wedges.

Two Ways to Cut the Parmesan An ideal crust requires cheeses of two different textures. A base layer of finely grated Parmesan cut on the smallest holes of a box or Microplane grater (left) is paired with an exterior layer of coarsely shredded Parmesan cut on the largest holes of a box grater (right).

Grated

Shredded

When Parmesan-Crusted Chicken Goes Bad

Gummy: Baked chicken has a pale, damp, and gummy cheese coating.

Patchy: A spotty, uneven crust is the result of using the wrong "glue."

Dark and Bitter: A dark brown crust looks appealing but tastes bitter and burnt.

Ultimate Chocolate Chip Cookies

2009-05-19T11:40:00.004-05:00

The difference between this chocolate chip cookie recipe and most others is the method. Do not omit the chilling period, it is significant.

1 Cup Butter, at room temperature
1 Cup Brown Sugar
3/4 Cup Sugar
2 Large Eggs
1 1/2 Teaspoons Vanilla Extract
3/4 Teaspoon Salt
2 1/2 Cups Flour
1 1/4 Teaspoons Baking Soda
2 Cups Pecans, toasted and coarsely chopped
2 Cups Chocolate Chips

Combine all dry ingredients and sift with whisk.
Beat butter in mixer with paddle at medium speed until light (about 2 minutes).
With speed on medium, add both sugars in a steady stream. Continue to cream sugars for 4-5 minutes, scraping down bowl twice.
Whisk eggs and vanilla together. Keep on medium speed and add egg mixture to sugar mixture very slowly. It should take 3-4 minutes. Mixture should be fluffy.
Reduce speed to lowest setting and add dry ingredients until well incorporated.
Add chocolate chips and walnuts and mix briefly.
Using #24 scoop, place balls right next to each other on a sheet pan and refrigerate overnight or for at least 6 hours.
Remove and let come to room temp (about 30 min).
Put balls on sheet pan and flatten to about 3/4" thick. Try to keep edges straight up and down. Make slight depression in center with finger.
Bake in conventional oven: 400 F, 8-10 minutes or in convection oven: 375 F, 7 minutes.
Edges should be golden brown, but 1" circle in center should be pail.
Let cool in pan 5 minutes before removing to rack.

Seared Scallops with Gingered Celery Root Puree and Leek Confit

2009-05-18T10:08:00.002-05:00

Recipe by Chef Benjamin Cadmus, Executive Chef to the U.S. Senate

Leek Confit
1/4 Cup (1/2 stick) unsalted butter
4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
2 tablespoons white wine
1/2 teaspoon salt
1/8 teaspoon white pepper
5 sprigs thyme, picked and finely chopped
4 shallots, sliced thinly

Melt butter in large pot over medium-low heat. Add leeks and shallots; stir to coat. Stir in wine and salt, pepper, and thyme. Cover pot, reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm.

Gingered Celery Root Puree
6 Cups chicken stock
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
5 shallots, peeled and halved
1/8 nob fresh ginger, peeled
5 tablespoons butter, cut into 5 pieces
Ground white pepper/salt
1/8 Cup olive oil
1/8 Cup heavy cream

Bring stock to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and shallots; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding liquid.

With a grater, grate ginger finely into mix and olive oil. Add heavy cream. Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper.

Scallops
3-4 pounds Scallops, Dry Packed, clean of all membranes
Salt
Freshly milled Black Pepper
Olive Oil

Place a medium sized cast-iron skillet on flame with the heat on high. Add enough oil to coat the bottom of the pan. Sear the scallops to golden brown on both sides. Once all scallops are seared, leave in cast-iron skillet and place in 425-degree oven for 3-5 minutes.

Serve when ready.

Watermelon & Cucumber Gazpacho with Blackberry Jalapeño Pico

2009-05-18T10:04:00.002-05:00

Recipe by Chef Benjamin Cadmus, Executive Chef for the U.S. Senate

5 Cups Chopped Seedless Watermelon
1 Medium Cucumber, Peeled & Seeded
1/2 Cup Orange Juice without Pulp
1 Ounce Olive Oil
1 Shot Texas Pete Hot Sauce
Juice of 1 Lime
Salt & White Pepper to Taste
1 Ounce Honey

Place all ingredients in blender and blend on high speed until uniform. Then cover and refrigerate for an hour.

1 Pint Blackberries
1 Jalapeño, Seeded & Sliced on a Bias
1/2 Bunch Mint, Picked
2 Scallions, Cut Thinly on a Bias, Both White & Green Parts
12 Red Grape Tomatoes, Halved
12 Yellow Grape Tomatoes, Halved
1/4 Red Onion, Small Dice
Juice of 1 Lime
1/2 Ounce Olive Oil
Salt to Taste

Gently toss ingredients together and spoon in the middle of bowl. Then pour soup mixture around it in bowl.

Lobster Chinois Salad

2009-05-18T09:57:00.003-05:00

This recipe is from Chef Benjamin Cadmus who is the Executive Chef for the United States Senate. His recipes can be sampled at the weekly Chef’s Table every Wednesday afternoon in the cafeteria of the Dirksen Senate Office Building. Stop by to say hello and try one of his unique dishes.

6-8 Lobster Tails
Zest of 3 Lemons
8 Ounces, Olive Oil
3 Ounces, Cajun Seasoning
6-8 Teaspoons Butter
Salt & Pepper to taste

Begin by cutting the lobster tails in half down the middle, but not ensuring to not cut all the way through, keeping the tail as one piece. Then fold each tail open so that the flesh is exposed. Season with olive oil, lemon zest, Cajun seasoning, salt, and pepper. Then grill flesh side down, cross hatching the flesh. Turn over and lower the heat, adding a teaspoon of butter to each lobster.

1 Head Napa Cabbage, julienne
1 Head Romaine Lettuce, julienne
2 Cucumbers, julienne
2 Red Peppers, julienne
2 Carrots, fine cut with a mandoline
1 Bunch Scallions, cut fine on a bias, leaving 1/4 on each side

Combine all salad items in a bowl and reserve.

Honey Mustard Dressing (about 1 1/2 cups)
2 Tablespoons Pommery Mustard
2/3 Cup, Low-Fat Mayonnaise
1/4 Cup Honey
2 Tablespoons Dijon Mustard
2 Tablespoons White Vinegar
1/2 Cup, Toasted Sesame Seeds
1/4 Cup Chopped Parsley
1 Pinch Salt & Pepper

Combine all ingredients in a mixing bowl and mix well. Add dressing to the bowl with the salad items and add the lobster tails to the top of the salad.

Cajun Potato Salad

2009-05-18T08:55:00.002-05:00

2 Lbs Red Potatoes, peeled and quartered
2 Med Tomatoes, seeded and diced
1 Tbsp Green Onion, finely chopped
Salt and Pepper, to taste
2 Tbsps White Wine Vinegar
1 1/2 Tbsps Creole Mustard
1/2 Tsp Cayenne
1/4 C Olive Oil
1/4 C Parsley, leaves
4 Ea Bacon, cooked crisp

In a medium saucepan, cook potatoes in salted water until tender, about 15 to 20 minutes.
Remove from pan and dice. Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste.
Toss gently. Set aside.
In a small mixing bowl combine vinegar, mustard and cayenne pepper.
Add oil in a thin stream, heating constantly.
Stir in parsley.
Add dressing and bacon to potatoes and toss gently.
Allow potatoes to absorb dressing at least 15 minutes before serving.

Asian Chicken Slaw

2009-05-18T08:45:00.003-05:00

Using a prepared coleslaw mix and cooked deli chicken makes this a snap to prepare and may also be served as a wrap!

Servings 8-10

Ingredients:

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken , shredded

2 cups small broccoli florets, lightly blanched and drained well

1 cup sugar snap peas

1 red bell pepper, thinly sliced

2 green onion, chopped

salt and fresh ground black pepper, to taste

1/2 to 1 cup chopped cashews (can use peanuts)

DRESSING:

1/4 cup low-sodium soy sauce

2 tablespoons white vinegar

2 tablespoons smooth peanut butter, room temperature

1 tablespoon sugar

2 garlic cloves, finely minced

1 teaspoon fresh minced ginger

1/2 cup canola oil or vegetable oil

1 tablespoon sesame oil

Instructions:

In a large bowl toss together the coleslaw mix with chicken, broccoli, snap peas, red bell pepper and green onions.

In a medium bowl whisk the soy sauce with vinegar, peanut butter, sugar, garlic and ginger until smooth and well combined; slowly whisk in he canola or vegetable oil and sesame oil until thoroughly combined.

Pour the dressing over the slaw mix and toss to combine.

Season with salt and pepper.

Serve the chopped cashews on the side as a crunchy topping.

Roast Lemon Chicken

2009-05-11T08:20:00.007-05:00

Here is a recipe and "how to" pics from Cook's Illustrated that I thought was worth repeating. Sometimes we just have to get back to basics.

Roast Lemon Chicken

Serves 3 to 4

Avoid using nonstick or aluminum roasting pans in this recipe. The former can cause the chicken to brown too quickly, while the latter may react with the lemon juice, producing off-flavors.

1 whole chicken(3 1/2- to 4-pounds), backbone removed and butterflied (see related Step-By-Step)
3 tablespoons grated lemon zest plus 1/3 cup juice from 3 lemons
1 teaspoon sugar
Salt and pepper
2 cups low-sodium chicken broth
1 cup plus 1 tablespoon water
1 teaspoon cornstarch
3 tablespoons unsalted butter

1 tablespoon finely chopped fresh parsley

1. SEASON Adjust oven rack to middle position and heat oven to 475 degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar, and 1 teaspoon salt in small bowl. Following photo 2 (of step-by-step), rub 2 tablespoons zest mixture under skin of chicken. Season chicken with salt and pepper and transfer to roasting pan. (Seasoned chicken can be refrigerated for 2 hours)

2. ROAST Whisk broth, 1 cup water, lemon juice, and remaining zest mixture in 4-cup liquid measuring cup, then pour into roasting pan. (Liquid should just reach skin of thighs. If it does not, add enough water to reach skin of thighs.) Roast until skin is golden brown and thigh meat registers 170 to 175 degrees, 40 to 45 minutes. Transfer to cutting board and let rest 20 minutes.

3. MAKE SAUCE Pour liquid from pan, along with any accumulated chicken juices, into saucepan (you should have about 1 1/2 cups). Skim fat, then cook over medium-high until reduced to 1 cup, about 5 minutes. Whisk cornstarch with remaining water in small bowl until no lumps remain, then whisk into saucepan. Simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter and parley and season with salt and pepper. Carve chicken and serve, passing sauce at table.

Step by Step

Butterflying the chicken may be unfamiliar, but this surprisingly simple process makes it easier to flavor the chicken with lemon—and it speeds roasting, too.

1. Use kitchen shears to cut out the backbone. Flip the bird over and press to flatten the breastbone.

2. Carefully loosen the skin, then rub zest mixture into the breast, thigh, and leg meat.

3. Roast the flattened chicken in the lemony sauce so that its flavor can permeate the meat.

NOTE: Wish you had lemon zest on hand all the time? Well, it will soon be available at SourthernFlavorZone.com. The site is not up and running yet, but we are working hard on it. Check back with us.

Chocolate Fondue Recipe

2009-05-10T10:48:00.004-05:00

Please welcome guest author Garrett McCord.

Fondue has finally made a comeback, as most culinary fads eventually do, but this time with a bit of spark. Back in the seventies a party wasn't groovy unless a fondue pot was rolling. Nowadays, fondue fountains and fondue restaurants are all the rage but few people seem to be doing them at home, which is a shame considering how easy (and cheap) it is. Fondue gatherings are also a great chance to be interactive at the table and even those who don't cook can enjoy the simple play of dipping and eating.

Chocolate fondue in particular is laughably simple. Melted chocolate becomes the base for infinite varieties of dippables. Plus the chocolate can easily be flavored to perk the senses and create astounding flavors and variety. While great for a party, chocolate fondue is also the perfect way to end a romantic meal at home. The set up can be done way in advanced and the only thing you have to do later is turn on a little flame to get your own flame burning.

Using a fondue pot isn't mandatory, but it does make it easier and adds a certain sense of class. If you are using a regular pot, once the chocolate is melted put an oven mitt down on the table and place the pot on top and begin to dip. The chocolate may cool rather quickly if it is in a regular pot. However if you are using a fondue pot, with a little flame underneath it, the chocolate will keep nice and warm, and melted much longer.

As for what to dip feel free to pick and choose; many people enjoy baked goods such as brownies, pound cake, marshmallows, and the ever lovely ladyfinger. Fresh fruit such as strawberries, pears, or bananas are always romantic and a bit healthier. And as always dried fruit such as apricots or large chunks of candied ginger make for a nice set-up.

Ingredients

12 ounces of dark chocolate (chips or roughly chopped if from a block)
8 ounces of heavy cream
A pinch of salt
Dippables such as strawberries, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces

Method

Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

Variations

Add a tablespoon or two of Bailey's Irish Cream to the chocolate. Other liquors such as Grand Marnier, Amaretto, or Kirsch are equally yummy.

Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate.

The contents of a vanilla pod or some vanilla extract are always a decadent touch to chocolate.

A good pinch of espresso powder can do wonders!

Orange zest or grapefruit zest is nice way to create a slightly fruity chocolate.

A few tablespoons of Torani flavoring syrups (the kind used for coffee or Italian sodas) can add a nice dimension of flavor as well.

White chocolate is always a nice change, and spiked with a little liquor or citrus zest becomes heavenly.

Steeping the cream for an hour beforehand and while heating it can add a nice subtle flavor, lemongrass for white chocolate or a bag of Earl Grey tea for dark chocolate are particularly stylish and contemporary.

Focaccia with Dried Tomatoes, Olives, and Rosemary

2009-05-09T08:42:00.002-05:00

Serves 12

1 1/2 Cups Water, warm (about 110 degrees)
1/4 Ounce Dry Yeast, 1 enveloope
1 Teaspoon Sugar
3 3/4 Cups Bread Flour
6 Tablespoons Extra Virgin Olive Oil
1 1/2 Tablespoons Salt
1/2 Cup Black Olives, coarsely chopped
1/4 Teaspoon Kosher Salt
1/4 Cup Romano Cheese, freshly grated

In a large bowl, combine ½ cup of the warm water, yeast and sugar. Stir to dissolve. Let stand for five minutes, or until foamy. Add the remaining one cup water, the flour, 2 tablespoons of the oil and the salt. Stir to combine.
Turn the dough into a lightly floured surface and knead until smooth and elastic (dough will be soft), about seven minutes. Shape the dough into a ball. Lightly oil the inside of a large bowl. Add the dough and turn it to coat evenly with the oil. Cover the bowl with plastic wrap or a clean towel and let it stand in a warm, draft-free place until it doubles, about 1 hour.
Lightly oil a 15½-by-10½-inch jelly-roll pan. Punch the dough down and pat into the prepared pan. Cover and let rise in a warm place until it doubles, about 45 minutes. Blanch rosemary needles for 20 seconds then sprinkle them on the dough. With your greased fingertips, make deep indentations, about 1 inch apart, over the entire surface of the dough, almost to the bottom of the pan. Drizzle with 3 tablespoons of the remaining olive oil and sprinkle with the kosher salt. Cover loosely and let rise in a warm place until it doubles in size, about 45 minutes.
Preheat the oven to 450 degrees. Spoon the olives and dried tomatoes evenly over the dough. Bake on the bottom rack until the bottom is crusty and the top is lightly browned, about 18 minutes. Sprinkle with the Romano cheese. Slide the focaccia from the pan unto a wire rack to cool before cutting to serve.

Red Rice with Chicken

2009-05-08T10:08:00.003-05:00

This hearty, well-seasoned dish is budget friendly as well as delicious.

Makes about 6 servings

3 tablespoons olive oil

1 ½ pounds chicken pieces of your choosing

¾ to 1 teaspoon Cajun Seasoning (to taste)

3 large red bell peppers, seeded, cut in strips

1 large onion, cut in strips

8 large garlic cloves, chopped

1 tablespoon dried oregano leaves

1 tablespoon paprika

1 ½ cups long-grain white rice

2 cups (or a little more) chicken broth

2/3 cup cream of tomato soup

1 ½ cups frozen small peas, thawed

1/4 cup parsely, chopped

Heat the oil in a large heavy pot over medium-high heat. Season the chicken with Cajun Seasoning. The 15-minute pre-cook: add the chicken, and cook for 10 minutes, then add bell peppers, onion, garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in the paprika and rice and stir to coat. Add the chicken broth and tomato sauce. Bring to a boil, cover, and reduce heat to medium-low.

Simmer until the chicken and rice are tender and the liquids are absorbed, about 20-25 minutes. Add more broth if the mixture becomes dry during the cooking time. Stir in the peas and parsley and add more Creole Seasoning if desired. Cook until the peas are heated through, about 3 minutes. Serve

NOTE: Since red bell pepper are $1.50 each in my local supermarket, I substitute green bell pepper.

If you choose skinless, boneless chicken pieces, cube them and reduce the pre-cook time from a total of 15 minutes to 5 minutes.

Pork and Chorizo Burgers With Poblano Mayo

2009-05-07T15:14:00.005-05:00

Emeril Lagasse said this is one of his favorite recipes in his new cookbook, "Emeril at the Grill." The poblano mayo can be used for other applications, too.

Makes 4 servings

8 ounces chorizo, casings removed, cut in 1-inch pieces

1 ½ pounds ground pork

1 tablespoon minced garlic

2 teaspoons Worcestershire sauce

1 ½ teaspoons Creole Seasoning

¾ teaspoon salt

¼ teaspoon cayenne

4 large hamburger buns or 4 (6-inch) lengths French bread, split in half horizontally

1 cup coarsely grated Pepper Jack cheese (optional)

Poblano mayo (recipe follows)

Preheat a grill to medium-high.

Place chorizo in a food processor and process until finely chopped (the sausage should appear crumbly). Transfer to a large bowl and add pork, garlic, Worcestershire, Essence, salt and cayenne. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into four 1-inch-thick patties, about 8 ounces each, and place them on the grill. Cook to a minimum internal temperature of 160 degrees, 5 to 7 minutes per side. During the last 2 minutes, toast the buns. If desired, sprinkle the cheese over tops of burgers and cook until melted.

Place burgers on bun bottoms and set them on plates. Generously top each with 2 tablespoons of green chile mayo, and place the tops of the buns over the sauce. Serve immediately.

Poblano mayo

Makes about 1 ½ cups

1 cup good-quality mayonnaise, preferably homemade

1 teaspoon minced garlic

1 poblano chile, roasted, peeled, seeded

1 tablespoon freshly squeezed lime juice

Salt and freshly ground black pepper

Combine mayonnaise, garlic, chile and lime juice in a food processor, and process until smooth. Season to taste with salt and pepper. Keeps up to 1 week.

NOTE: Poblano Mayo will soon be available at SourtherFlavorZone.com. The site is still under construction. It will be ready very soon, I hope.

Cafe Reconcile Bananas Foster Bread Pudding

2009-05-06T10:38:00.002-05:00

This recipe for one of their featured desserts recently was shared by Cafe Reconcile. Founder Craig Cuccia and past chef Don Boyd collaborated on its creation. A variation of the sauce has bananas in it. The secret ingredient of the restaurant version might be the Leidenheimer French bread.

Makes 10 to 12 servings

1 loaf stale French bread, or more, to fill pan

3 eggs

1 ½ cups sugar

½ cup packed light brown sugar

½ cup heavy cream

¼ cup rum

1 ½ tablespoons banana extract

4 cups whole milk

2 tablespoons butter

CARAMEL SAUCE

¼ pound butter (1 stick)

¼ cup light brown sugar

¼ ounce rum

¼ ounce banana extract

*Optional: 1 sliced, medium-ripe banana.

Preheat oven to 300 degrees. Coat a 12- by 12- by 2-inch pan with nonstick cooking spray. Tear the bread into 2-inch pieces, enough to fill the pan.

In a bowl, whisk together eggs, 1 ½ cups sugar, ½ cup brown sugar, cream, ¼ cup rum and 1 ½ tablespoons banana extract.

In a saucepan, bring milk just to a boil and melt butter in it. Temper* egg mixture into milk mixture. Pour liquid over the bread and fold in thoroughly. Cover the pan with plastic wrap and then foil. (The plastic wrap keeps the moisture in and it does not melt.)

Place the baking dish into a larger baking pan and carefully add enough water to come 1 inch up the sides of the baking dish, to create a water bath.

Bake for an hour. Remove foil and plastic. Raise oven temperature to 350 degrees, and bake for 30 minutes. Serve with caramel sauce.

To make caramel sauce: Melt a stick of butter on low heat in a saucepan. When butter is melted, add a quarter- cup brown sugar. Stir well and continue to cook on low heat for about 5 minutes, or until brown sugar begins to caramelize.

(Optional: Add banana a couple of minutes before removing sauce from the stove.) Add ¼ ounce rum and ¼ ounce banana extract. Stir and serve warm.

*Tempering is a technique that lets you raise the temperature of eggs gradually by adding hot liquid. If the liquid is added too quickly, the eggs could curdle. In this recipe, drizzle a small amount of the hot milk mixture into the egg mixture and whisk constantly. Continue to slowly add the hot milk while whisking into the eggs, until all the milk is incorporated. Once half of it is incorporated, you can add more of the liquid at a time.

Almond Biscotti

2009-05-04T11:24:00.003-05:00

Recipe Courtesy of Darlene O'Connor Raiente (Bridgeport / Stamford, CT)

1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds (toasted)
2 teaspoons milk

DIRECTIONS

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door open to cool. Store in airtight container.

Optional: Melt some chocolate chips over a double boiler and dip cookie in on one side or the whole bottom of the cookie to make it look fancy.

Cream Cheese Icing by Shirley Corriher

2009-05-04T11:16:00.000-05:00

Yield: 3 cups

1/2 cup unsalted butter, cut into 2-TBL size pieces
16 ozs cream cheese
4 cups confectioners' sugar
1 tsp vanilla extract
1 TBL orange-flavored liqueur, such as Grand Marnier

In large mixing bowl, beat butter until soft.
Add cream cheese and beat until blended and smooth.
Blend in confectioners' sugar, vanilla, and orange-flavored liqueur.
Refrigerate until ready to use.

Parmesan, Walnut and Arugula Baskets

2009-05-04T09:31:00.002-05:00

Prep/Total Time: 30 Minutes

Yield: 6 servings

Recipe Source: Anna Maria Wharton of Staten Island, NY by way of Taste of Home April/May 2009

BASKETS:

1 cup plus 2 Tablespoons shredded Parmesan cheese

2 Tablespoons finely chopped walnuts

SALAD:

4 cups fresh arugula or spring mix salad greens

½ cup green grapes, halved

2 Tablespoons chopped walnuts

2 Tablespoons olive oil

1 Tablespoon raspberry vinegar

¼ teaspoon salt

1/8 teaspoons pepper

BASKETS

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 Tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2”-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming 6 baskets.

SALAD

In a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat Place ½ cup salad in each basket Serve immediately.

MAKE AHEAD – Store baskets between layers of waxed paper in an airtight container at room temperature for up to a week.

TIP – Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350 degrees for 8-10 minutes. Shape over smaller glasses to fill for appetizers. Or, leave flat and use as a garnish for soup or potatoes.

VARIATIONS – Add 1-2 teaspoons of your favorite spice or fresh herbs. Caesar salad garnished with a small piece of roasted red bell pepper in these bowls is fabulous.

Quesadillas: Smokey Spinach and Portobello Mushroom

2009-05-02T17:48:00.003-05:00

Serves 16

10 Ounces Frozen Chopped Spinach
2 Cups Smoked Gouda Cheese, shredded
4 Tablespoons Vegetable Oil, divided
1 Medium Onion, chopped
4 Cloves Garlic, minced
1/8 Teaspoon Cayenne Pepper, optional
2 Each Portobello Mushroom Caps, sliced
1/2 Teaspoon Black Pepper, to taste
Seasond Salt, to taste
1 1/2 Cups Roasted Red Peppers, drained and sliced
4 Each 10-inch Flour Tortilla

Preheat oven to 350 degrees F.
Prepare a large baking sheet.
Sprinkle 1/2 cup smoked gouda cheese over one side of each tortilla.
Place the tortillas cheese side facing up on baking sheet; place in oven and bake for 5 minutes or until the cheese has melted; remove and set aside while making the filling.
Cook the spinach according to package directions, cool then hand-squeeze out all the moisture.
Heat 3 tablespoons oil in a skillet over medium-high heat.
Add in onion and saute until transluscent.
Add in garlic, mushrooms slices and cayenne pepper; cook stirring for about 5 minutes.
Mix in the spinach and continue cooking for another 4-5 minutes; remove from heat then mix in the chopped roasted red peppers and season with seasoned salt and black pepper.Divide an equal amount of the spinach mixture over the cheese side of each tortilla, then fold each in half over the filling.
Wipe your skillet clean with paper towels; add in/heat 1 tablespoon oil, then place 1 folded quesadillas into the skillet at a time and cook 3 minutes on each side or until golden (use a wide spatula for turning over).
Slice each quesadilla into 4 wedges, then enjoy!

Mexican Dip in a Crockpot

2009-05-02T12:10:00.006-05:00

Serves 6

1 Pound Hamburger
1 Small Onion, chopped
8 Ounces Velveeta
1/2 cup chopped cilantro
8 Ounces Monterey Jack Cheese With Jalapenos
1 15-oz Can Stewed Tomatoes
1 10 1/2-oz-can Condensed Cream of Mushroom Soup

Brown hamburger and onion in skillet. Place in crockpot, on high heat, add cubed cheeses and stir occasionally until melted. Add tomatoes and soup. Heat through. Reduce heat to low to keep dip warm.

NOTE: Spice it up with any or all of the following substitutes : Chorizo, Jimmy Dean Hot Sausage, Tomatoes with Chilies, addition of Creole seasoning, cumin and/or chili powder. Experiment and give it your own signature.

Enchiladas de Mole Poblano

2009-05-01T10:18:00.001-05:00

Serves: 8

1 Cup Canola Oil
24 Each Corn Tortillas
6 Cups Chicken, cooked and shredded
3 Cups Mole Sauce (recipe in Sauce section)
1 Cup Sour Cream
2 Cups Monterey Jack Cheese, shredded
1 Each Red Onion, sliced

Heat oil in a skillet over medium-high heat. Dip tortillas in oil one at a time briefly frying until soft. Blot with paper towels.
In a separate skillet, warm chicken with mole sauce.
To assemble enchiladas, place 2 tablespoons chicken-mole mixture in center of each tortilla, roll into a log.
To serve, place three enchiladas side by side in center of plate. Pour mole sauce generously over enchiladas; top with sour cream, cheese and red onion.

NOTE: Of course homemade mole is the best, but it is a time consuming project to say the least, and some of the ingredients are hard to find. If you can't find prepared mole sauce in your local supermarket, you can order it on FoodieAffair.Com. This site is still under construction, but it is promised to be up and running soon.

Mole Sauce

2009-05-01T10:17:00.000-05:00

Yeild: 2 qts

8 Each Ancho Chilis, Dried
4 Each Pasilla Chilis, Dried
8 Cups Chicken Stock
1/2 Cup Vegetable Oil
3/4 Pound Roma Tomatoes
1/4 Pound Tomatillos, Whole, husked, rinsed, halved
1/2 Each Plantain, peeled, sliced, fried
2 Tablespoons Raisins
1/2 Cup White Onion, sliced
2 Cloves Garlic
1/4 Cup Almonds, whole
1/4 Cup Unsalted Peanuts
1/4 Cup Pecans Halves
2 Tablespoons Pumpkin Seeds, Roasted, raw, green
1 Each Cinnamon Stick
4 Whole Cloves
1/2 Teaspoon Allspice Berries
1/2 Teaspoon Cumin Seeds
1 Each Corn Tortilla, fried
1 Slice French Bread, fried
2 Ounces Mexican Chocolate
2 Teaspoons Brown Sugar
2 Teaspoons Salt

Wipe chiles clean with damp cloth. In large skillet, toast in batches until slightly blistered and aromatic, about 10 seconds. Remove stems, veins and seeds.
Bring stock to boil; add chiles and simmer until soft, about 10 minutes. Remove chiles and continue to simmer stock over low heat.
In the skillet, heat 1/4 cup of oil; fry tomatoes and tomatillos until mixture forms a past. Transfer to a bowl. and reserve.
Give the skillet a quick wash; saute onion and garlic until lightly browned. Add to stock with chiles, plantain and raisins; let cool.
In another skillet, toast almonds until aromatic. Add peanuts, pecans and pumpkin seeds; toast until light brown. Transfer to a bowl; reserve.
In the same skillet, toast cinnamon stick. Add cloves, allspice and cumin and toast 1 minute. Add to nut mixture; let cool.
In batches, blend stock, tortilla and bread in a blender. Add nut mixture and tomato-tomatillo paste; puree until smooth; adding more stock or water if necessary.
In a deep, heavy pot, heat remaining 1/4 cup oil. Add blended mixture from the bowl; bring to a boil. Let liquid reduce 20 minutes, stirring constantly to prevent sticking. Stir in chocolate until melted. The mole should have consistency of gravy. If it is too thick, add more water. Add sugar and salt to taste; simmer 20 minutes, cool. Mole keeps, refrigerated, for one week.

NOTE: Ingredients will soon be available on FoodieAffair.Com. This site is still under construction, but promises to be available very soon.

Lovely, Fluffy, Mexican Rice

2009-04-30T12:18:00.006-05:00

Serves 6

1 Cup Long-grain White Rice
1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken Broth
1/2 Each Onion, finely chopped
1/2 Each Green Bell Pepper, finely chopped
1 1/2 Teaspoons Jalapeno Pepper, chopped
3 5/8 Fluid Ounces Tomatoes With Green Chilies
2 Tablespoons Tomato Sauce
1/2 Each Chicken Bouillon Cube, Knorr's
Salt and Pepper, to taste
1/2 Teaspoon Ground Cumin
1/2 Cup Cilantro Leaves, Whole
1 Clove Garlic, minced

Saute rice in oil over medium heat for bout 3 minutes.
Carefully, pour in chicken broth, and bring to a boil.
Stir in onion, green pepper, jalapeno, tomato sauce, and can of tomato & chilies. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic.
Bring to a boil, cover, and reduce heat to very low. Cook for 20 minutes.
Fluff with fork and garnish with fresh cilantro.

NOTE: Rather than opening a can of tomato sauce only to use 2 tablespoons, you can substitute with a little tomato paste from one of those convenient tubes. The addition of the sauce or paste is mainly for color. Another option is to use Knorr's tomato bouillon with chicken rather than the just chicken flavor called for in the recipe.

Mexican Bean Salad

2009-04-29T03:40:00.004-05:00

Serves 10-12

15 Ounces Garbanzo Beans, rinsed and drained
15 Ounces Red Kidney Beans, rinsed and drained
15 Ounces Black Beans, rinsed and drained
1 Each Green Bell Pepper, seeded and chopped
1 Small Jalapeno Pepper, seeded and finely chopped
14 Ounces Corn Niblets, drained
1 Each Red Onion, sliced
2 Cups Grape Tomatoes

DRESSING
1/2 Cup Vegetable Oil
1/2 Cup Red Wine Vinegar
2 Tablespoons Fresh Lime Juice
1 Clove Garlic, minced
1 Teaspoon Cumin
2 Tablespoons Chili Powder
1/4 Cup Cilantro, finely chopped
1 Teaspoon Seasoned Salt
1/2 Teaspoon Fresh Ground Black Pepper
Tabasco Sauce, to taste

In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.
For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.
Pour the dressing over then toss to combine.
Season with more salt and pepper if needed.
Cover and chill for 24 hours.
Just before serving mix in the grape tomatoes.