3/4 oz stoli vanilla
1/4 oz grand marnier
blue curacau
151 rum floater for flaming
Friday, December 31, 2010
Thursday, December 30, 2010
Peanutty Noodles
This dish comes together quickly when one person prepares the sauce while another sautés the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.
Yield: 10 servings (serving size: 1 cup)
Ingredients
2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter (such as Smucker's)
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
Cooking spray
2 cups red bell pepper strips
1 pound snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro
Preparation
Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.
Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.
Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.
Nutritional Information
Calories:
296 (27% from fat)
Fat:
8.8g (sat 1.7g,mono 3.8g,poly 2.7g)
Protein:
11.7g
Carbohydrate:
43.1g
Fiber:
3.4g
Cholesterol:
1mg
Iron:
3.6mg
Sodium:
400mg
Calcium:
44mg
Marge Perry, Cooking Light, MAY 2000
From myrecipes.com
Green Chile-Chicken Casserole
Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.
Yield: 12 servings (serving size: about 3/4 cup)
Ingredients
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preparation
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
Nutritional Information
Calories:
335 (29% from fat)
Fat:
10.8g (sat 5.9g,mono 2.7g,poly 1.2g)
Protein:
23.9g
Carbohydrate:
34.3g
Fiber:
3.2g
Cholesterol:
66mg
Iron:
1.5mg
Sodium:
693mg
Calcium:
270mg
Theresa Marquez, Cooking Light, NOVEMBER 2003
From myrecipe.com
Yield: 12 servings (serving size: about 3/4 cup)
Ingredients
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preparation
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
Nutritional Information
Calories:
335 (29% from fat)
Fat:
10.8g (sat 5.9g,mono 2.7g,poly 1.2g)
Protein:
23.9g
Carbohydrate:
34.3g
Fiber:
3.2g
Cholesterol:
66mg
Iron:
1.5mg
Sodium:
693mg
Calcium:
270mg
Theresa Marquez, Cooking Light, NOVEMBER 2003
From myrecipe.com
Grilled Banana S'Mores
Cook Time:10 minLevel: EasyYield: 9 sandwiches
Ingredients
Medium ripe bananas
Brown sugar
Large marshmallows
Peanut butter or chocolate spread
Graham cracker squares
Directions
Heat a grill to medium (350 degrees F). Leave bananas in their skins and make 1 slit down the length of each banana. Pack the slits with brown sugar.
Put the banana(s) on the grill and grill until soft and charred, about 5 minutes. Remove them to a cutting board and set aside to cool slightly. Peel the skins from the bananas and cut into 1/2-inch thick slices. Meanwhile, put the marshmallows on skewers and toast over the grill until brown and melty, about 2 minutes. You can also brown the marshmallows using a hand-held torch.
To assemble, spread some peanut butter on graham crackers and top with bananas and marshmallows. Cover with another cracker and serve. Enjoy!
Ingredients
Medium ripe bananas
Brown sugar
Large marshmallows
Peanut butter or chocolate spread
Graham cracker squares
Directions
Heat a grill to medium (350 degrees F). Leave bananas in their skins and make 1 slit down the length of each banana. Pack the slits with brown sugar.
Put the banana(s) on the grill and grill until soft and charred, about 5 minutes. Remove them to a cutting board and set aside to cool slightly. Peel the skins from the bananas and cut into 1/2-inch thick slices. Meanwhile, put the marshmallows on skewers and toast over the grill until brown and melty, about 2 minutes. You can also brown the marshmallows using a hand-held torch.
To assemble, spread some peanut butter on graham crackers and top with bananas and marshmallows. Cover with another cracker and serve. Enjoy!
Mexican-Style Green Chile Chicken Casserole
Ingredients
2 -3 tablespoons butter
1 large onion, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained (can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)
Prep Time: 20 minsTotal Time: 45 mins
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
4. Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
5. Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
6. Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
7. Repeat the layers (ENDING with the cheese).
8. Spread the remaining soup mixture over the cheese.
9. Bake uncovered for about 25 minutes or until hot and bubbly.
From food.com
Grilled Butterflied Leg of Lamb
In this recipe we sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then we cook the lamb on lower heat until it is cooked through. In our opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb. For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast.
INGREDIENTS
1/2 onion
4 cloves garlic, peeled
2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
Zest of 1 lemon
1 Tbsp apple cider vinegar
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 boneless leg of lamb, 5 to 6 pounds, butterflied
METHOD
1 Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.)
2 Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.
3 Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. (A tip learned from Rick Rodgers in Kingsford Complete Grilling Cookbook.)
4 Prepare grill. If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling). If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.
5 Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. (My brother Matt swears by shaking the bottle of beer he is drinking to squirt some beer on the coals when needed for flareups.) Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. Then, if you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
6 Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish. Serves 8-10.
From Simply Recipes
Apricot-Braised Lamb Shanks
Braising juices in this dish become almost ambrosial when mixed with on-hand fruit and a bit of honey.
SERVINGS
4
INGREDIENTS
4 lamb shanks (about 4 pounds), cut in half
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 28-ounce can plus one 14 1/2-ounce can whole peeled tomatoes
1 cup sliced onion (about 4 ounces)
3 carrots, cut into 1/2-inch pieces (about 1 cup)
1/2 cup dried apricots, cut into quarters
1/2 cup raisins
1/4 cup honey
1/2 cup fresh orange juice
2 garlic cloves, peeled and crushed
1 tablespoon minced fresh gingerroot (about a 1/2-inch piece)
PREPARATION
Braise the lamb: Season the lamb shanks with salt and pepper and dredge in flour. In a pressure cooker over high heat, add olive oil and the meat in batches of 2 or 3 shanks at a time. Brown the meat on all sides. Add the remaining ingredients along with all of the browned shanks, seal the pressure-cooker lid, and bring the cooker to high pressure. Cook at high pressure for 20 minutes. Release steam using instructions for the natural method -- about 10 minutes. Quick-release the remaining pressure.
NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 1,449
Total Fat: 69.1 g
Saturated Fat: g
Cholesterol: 481 mg
Sodium: 1,380 mg
Carbohydrates: 69.8 g
Fiber: 5.3 g
Protein: 134 g
From the Daily Green
SERVINGS
4
INGREDIENTS
4 lamb shanks (about 4 pounds), cut in half
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 28-ounce can plus one 14 1/2-ounce can whole peeled tomatoes
1 cup sliced onion (about 4 ounces)
3 carrots, cut into 1/2-inch pieces (about 1 cup)
1/2 cup dried apricots, cut into quarters
1/2 cup raisins
1/4 cup honey
1/2 cup fresh orange juice
2 garlic cloves, peeled and crushed
1 tablespoon minced fresh gingerroot (about a 1/2-inch piece)
PREPARATION
Braise the lamb: Season the lamb shanks with salt and pepper and dredge in flour. In a pressure cooker over high heat, add olive oil and the meat in batches of 2 or 3 shanks at a time. Brown the meat on all sides. Add the remaining ingredients along with all of the browned shanks, seal the pressure-cooker lid, and bring the cooker to high pressure. Cook at high pressure for 20 minutes. Release steam using instructions for the natural method -- about 10 minutes. Quick-release the remaining pressure.
NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 1,449
Total Fat: 69.1 g
Saturated Fat: g
Cholesterol: 481 mg
Sodium: 1,380 mg
Carbohydrates: 69.8 g
Fiber: 5.3 g
Protein: 134 g
From the Daily Green
Caramelized Chipotle Chicken
yield: Makes 6 servings
active time: 1 hr
total time: 1 3/4 hr
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons packed dark brown sugar
1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces
print a shopping list for this recipe
preparation
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
Preheat oven to 450°F with rack in middle.
Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.
Cooks' note:
Sauce can be made 1 day ahead and chilled.
Wine Pairing
Pinot Noir
Chardonnay wines from Chile
Viognier wines from Cali
From Epicurious.com
Modifications:
Used the sauce on chicken thighs in aluminum foil packets on the grill for 20 minutes.
active time: 1 hr
total time: 1 3/4 hr
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons packed dark brown sugar
1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces
print a shopping list for this recipe
preparation
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
Preheat oven to 450°F with rack in middle.
Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.
Cooks' note:
Sauce can be made 1 day ahead and chilled.
Wine Pairing
Pinot Noir
Chardonnay wines from Chile
Viognier wines from Cali
From Epicurious.com
Modifications:
Used the sauce on chicken thighs in aluminum foil packets on the grill for 20 minutes.
CHINESE BARBECUED CHICKEN OR LAMB RIBS
6 tbsp. soy sauce
1/4 c. hoison sauce
1/4 c. dry sherry
1/4 c. honey
1/4 c. ketchup
1 1/2 tsp. minced garlic
1 tsp. minced peeled fresh ginger
3/4 tsp. salt
4 lb. lamb back ribs
1. Whisk first 8 ingredients together in a medium bowl to blend.
2. Place ribs in a large baking pan. Pour marinade over, turning to coat ribs. Refrigerate at least 4 hours or overnight.
3. Preheat oven to 350 degrees. Remove ribs from marinade and place in single layer on shallow baking pan rack. Bake 30 minutes. Turn ribs and baste with marinade. Continue baking until tender, about 35 minutes, basting once. Serve hot.
From Cooks.com
Modifications:
Use chicken instead
1/4 c. hoison sauce
1/4 c. dry sherry
1/4 c. honey
1/4 c. ketchup
1 1/2 tsp. minced garlic
1 tsp. minced peeled fresh ginger
3/4 tsp. salt
4 lb. lamb back ribs
1. Whisk first 8 ingredients together in a medium bowl to blend.
2. Place ribs in a large baking pan. Pour marinade over, turning to coat ribs. Refrigerate at least 4 hours or overnight.
3. Preheat oven to 350 degrees. Remove ribs from marinade and place in single layer on shallow baking pan rack. Bake 30 minutes. Turn ribs and baste with marinade. Continue baking until tender, about 35 minutes, basting once. Serve hot.
From Cooks.com
Modifications:
Use chicken instead
Ancho Tortilla Soup
Ancho chiles are dried Poblano chiles, and have an earthy, sweet flavor and mild heat level. This classic tortilla soup is a creative way to use leftover turkey -- substitute 1 1/2 cups finely chopped cooked turkey for the chicken.
Makes 5 (1 1/4-cup) servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
6 white corn tortillas (6-inch), halved, cut into 1/2-inch strips
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon McCormick® Gourmet Collection Chile Pepper, Ancho
1 teaspoon McCormick® Gourmet Collection Cumin, Ground
1 teaspoon McCormick® Gourmet Collection Garlic Powder
2 McCormick® Gourmet Collection Turkish Bay Leaves
4 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 pound boneless chicken breasts, cooked and shredded or 1 1/2 cups finely chopped cooked turkey
Assorted toppings, such as chopped avocado, shredded Monterey Jack cheese and chopped fresh cilantro (optional)
1. Preheat oven to 400°F. Spread tortilla strips on baking sheet coated with no stick cooking spray. Bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.
2. Meanwhile, heat oil in large saucepan on medium heat. Add onion; cook and stir 2 to 3 minutes. Add ancho chile pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes. Add broth and tomatoes. Reduce heat to low; simmer, uncovered, 30 minutes. Discard bay leaves. Thicken soup, if desired.
3. To serve, place a few tortilla strips and a small amount of chicken in each serving bowl; add soup. Top with assorted toppings, if desired.
To thicken soup: Allow soup to cool slightly. With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return soup to saucepan and heat just before serving.
per serving
Calories: 213
Fat: 9 g
Carbohydrates: 20 g
Cholesterol: 20 mg
Sodium: 1105 mg
Fiber: 3 g
From McCormicks
Protein: 13 g
Molten Spiced Chocolate Cabernet Cakes
Individual warm chocolate cakes with molten centers are all the rage on restaurant dessert menus. This version includes a touch of spice and red wine.
Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon McCormick® Pure Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon or 1/4 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/8 teaspoon McCormick® Gourmet Collection Cloves, Ground (optional)
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Stir in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter evenly into prepared custard cups.
3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.
Make Ahead: The chocolate mixture can be prepared up to 1 day ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.
Test Kitchen Tip: Molten cakes prepared with Saigon Cinnamon will have a warm, flavorful cinnamon taste. Use Roasted Saigon Cinnamon for a robust, sweet-spicy cinnamon flavor.
per serving
Calories: 567
Fat: 35 g
Carbohydrates: 57 g
Cholesterol: 219 mg
Sodium: 209 mg
Fiber: 2 g
Protein: 6 g
From McCormick
Warm Rosemary Brie Cake with Peach Preserves
The combination of a rosemary-scented cake, creamy Brie and peach preserves is a perfect balance of sweet and savory.
Makes 12 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup sugar, divided
4 eggs, at room temperature, separated
1/4 cup milk
1 round (8 to 10 ounces) Brie cheese
1/2 teaspoon McCormick® Gourmet Collection Cream of Tartar
2/3 cup peach or apricot preserves, at room temperature
1. Preheat oven to 325°F. Mix flour, baking powder, rosemary and salt in small bowl. Butter and flour 9-inch springform pan. Slice Brie evenly into 3 horizontal layers. Place 1 layer, skin-side down, in center of bottom of prepared pan. Cut remaining 2 layers in half. Place, skin-side down, around Brie in pan so that most of the bottom of the pan is covered with Brie, leaving about 1/2-inch uncovered around edge of inside of pan. Set aside.
2. Beat butter and 1/4 cup of the sugar in large bowl with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy, scraping sides of bowl occasionally. Add egg yolks, beat on high speed until well blended, scraping sides of bowl occasionally. Beat in 1/2 of the flour mixture, milk then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.
3. Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Mix remaining 1/2 cup sugar and cream of tartar in small bowl. Gradually beat into egg whites until stiff peaks form. Stir 1/3 of the egg white mixture into egg yolk mixture until well blended. Gently stir or fold in remaining egg white mixture. Pour and spread batter over Brie to create an even cake layer.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Run small knife or metal spatula around rim of pan to loosen cake. Cool about 30 minutes in pan on wire rack. Remove rim of pan. Spread top of cake evenly with preserves. Serve warm. Refrigerate any leftover cake.
To Make Ahead: Prepare and bake cake as directed above. Cool completely. Cover tightly. Refrigerate. Several hours before serving, remove cake from refrigerator and bring to room temperature. Remove rim of pan. Place cake on baking sheet. Spread top of cake evenly with preserves. Heat in preheated 350°F oven 15 to 20 minutes or until warmed through.
per serving
Calories: 290
Fat: 14 g
Carbohydrates: 34 g
Cholesterol: 110 mg
Sodium: 284 mg
Fiber: 0 g
Protein: 7 g
From McCormick
Emeril's Sicilian Potatoes Gratin
Ingredients:
2 onions, sliced
2 tablespoons olive oil
1 28-ounce can whole peeled tomatoes
1 teaspoon dried oregano
4 baking potatoes, peeled and sliced
1 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic, minced
Method:
Preheat oven 350 degrees F.
In a skillet, saute onions in olive oil until soft and slightly caramelized. Add tomatoes and oregano. Cook until tomatoes break down and sauce has thickened slightly, about 10 minutes.
In a gratin dish, ladle enough sauce to cover bottom of dish. Layer potatoes over sauce. Continue layering tomato sauce and potatoes, ending on layer of potatoes.
In a bowl, combine breadcrumbs, Parmesan, olive oil and garlic. Sprinkle breadcrumb topping over potatoes.
Bake for 20 to 30 minutes, until potatoes are fork tender.
Serve With Rib Eye Steak With Simple Pan Sauce.
Yield: 4 servings
From Planet Green
Emeril's Rib Eye Steak With Simple Pan Sauce
Ingredients:
2 8-ounce grass-fed Rib Eye steaks (boneless)
Salt and pepper
1 tablespoon butter
¼ cup chopped shallots
1 tablespoon garlic
¼ cup dry red wine
½ cup beef stock
1 tablespoon finely chopped fresh parsley leaves
Method:
Remove steak from the refrigerator and let sit at room temperature for 20 minutes before cooking.
Season steaks liberally, on both sides, with the 1 ½ teaspoons kosher salt and black pepper to taste. Heat a dry, large cast-iron skillet over medium-high heat. Add steaks to the cast iron skillet cook for about 4 to 5 minutes on each side for medium-rare. Remove from the grill and let rest.
For the Pan Sauce:
Melt the butter in the skillet Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the stock. Simmer for 5 minutes and remove from the heat, keeping warm.
Place the steaks and on each serving plate. Spoon the sauce over each steak.
Serve with Sicilian Potatoes Gratin.
Yield: 2 servings
From Planet Green
2 8-ounce grass-fed Rib Eye steaks (boneless)
Salt and pepper
1 tablespoon butter
¼ cup chopped shallots
1 tablespoon garlic
¼ cup dry red wine
½ cup beef stock
1 tablespoon finely chopped fresh parsley leaves
Method:
Remove steak from the refrigerator and let sit at room temperature for 20 minutes before cooking.
Season steaks liberally, on both sides, with the 1 ½ teaspoons kosher salt and black pepper to taste. Heat a dry, large cast-iron skillet over medium-high heat. Add steaks to the cast iron skillet cook for about 4 to 5 minutes on each side for medium-rare. Remove from the grill and let rest.
For the Pan Sauce:
Melt the butter in the skillet Add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the stock. Simmer for 5 minutes and remove from the heat, keeping warm.
Place the steaks and on each serving plate. Spoon the sauce over each steak.
Serve with Sicilian Potatoes Gratin.
Yield: 2 servings
From Planet Green
Chickpea Curry
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp mustard seed
1 dried chili, or 1/2 tsp chili flakes
1 tsp cumin
1 tsp turmeric
1 tsp coriander seed
1 tbsp salt, or to taste
1 can chickpeas, drained and rinsed
2 ripe tomatoes, diced or 1 cup canned tomatoes, roughly chopped
1 tbsp chopped cilantro for garnish (optional)
Heat oil in a large pot and add onions and garlic and cook until translucent, about 5 minutes.
If you are an exacting cook like Hugh, prepare the chili as above, adding the mustard seeds to the mortar and pestle as well. If you are a lazy cook like me add all the spices to the pot and cook until fragrant, about 1 minute.
Add the chickpeas and tomatoes and cook, stirring occasionally for about 20 minutes. Serve with bread or rice. Add cilantro garnish if using.
Difficulty Level: Easy
From Planet Green
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp mustard seed
1 dried chili, or 1/2 tsp chili flakes
1 tsp cumin
1 tsp turmeric
1 tsp coriander seed
1 tbsp salt, or to taste
1 can chickpeas, drained and rinsed
2 ripe tomatoes, diced or 1 cup canned tomatoes, roughly chopped
1 tbsp chopped cilantro for garnish (optional)
Heat oil in a large pot and add onions and garlic and cook until translucent, about 5 minutes.
If you are an exacting cook like Hugh, prepare the chili as above, adding the mustard seeds to the mortar and pestle as well. If you are a lazy cook like me add all the spices to the pot and cook until fragrant, about 1 minute.
Add the chickpeas and tomatoes and cook, stirring occasionally for about 20 minutes. Serve with bread or rice. Add cilantro garnish if using.
Difficulty Level: Easy
From Planet Green
Beans with Tomatoes and Swiss Chard
1 tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
6 mushrooms, roughly chopped
1 medium tomato, cubed
1/2 bunch of swiss chard, roughly chopped
1 can navy beans, drained and rinsed
salt and pepper to taste
grated Parmesan cheese
basil or thyme for garnish
1. Heat oil in pan and add onions, cooking until translucent, about 5 minutes. Add garlic and cook until golden, about 3 minutes. Add mushrooms and cook until softened and golden.
2. Add tomato and cook, stirring occasionally until the pieces are soft and have thrown off some liquid. Add the beans and cook until they are warmed through. Add salt and pepper to taste. Sprinkle with cheese and herbs and serve.
Difficulty Level: Easy
From Planet Green
1 medium onion, chopped
1 clove garlic, minced
6 mushrooms, roughly chopped
1 medium tomato, cubed
1/2 bunch of swiss chard, roughly chopped
1 can navy beans, drained and rinsed
salt and pepper to taste
grated Parmesan cheese
basil or thyme for garnish
1. Heat oil in pan and add onions, cooking until translucent, about 5 minutes. Add garlic and cook until golden, about 3 minutes. Add mushrooms and cook until softened and golden.
2. Add tomato and cook, stirring occasionally until the pieces are soft and have thrown off some liquid. Add the beans and cook until they are warmed through. Add salt and pepper to taste. Sprinkle with cheese and herbs and serve.
Difficulty Level: Easy
From Planet Green
Oriecchiette with Lentils, Onions and Spinach
Serve 6
1/3 cup olive oil
1 oz pancetta (optional)
3 large onions (2 lb total), thinly sliced (7 cups)
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Turkish or 1/2California bay leaf
1 cup French green lentils
1 lb orecchiette, fusilli, or penne
2 (5-oz) bags baby spinach
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup plus 2 tablespoons)
1. If using pancetta, place in a 12-inch heavy skillet and cook for a couple of minutes over medium-low heat. Add oil and increase heat to moderate until hot but not smoking, then stir in onions, garlic, salt, pepper, and bay leaf. Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes. Discard bay leaf.
2. While onions cook, cover lentils with water by 1 inch in a 1 1/2-2-quart saucepan and boil over moderate heat, covered, until lentils are just tender and most of water is absorbed, 15 to 20 minutes. Season with salt and pepper and let stand, covered, until ready to use.
3. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return pasta to pot.
4. Add onions, lentils, and spinach to pasta, then toss with just enough reserved cooking water to wilt spinach and moisten pasta. Add cheese and salt and pepper to taste, tossing to combine.
From the December 2003 issue of Gourmet
Difficulty level: Easy
From Planet Green
1/3 cup olive oil
1 oz pancetta (optional)
3 large onions (2 lb total), thinly sliced (7 cups)
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Turkish or 1/2California bay leaf
1 cup French green lentils
1 lb orecchiette, fusilli, or penne
2 (5-oz) bags baby spinach
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup plus 2 tablespoons)
1. If using pancetta, place in a 12-inch heavy skillet and cook for a couple of minutes over medium-low heat. Add oil and increase heat to moderate until hot but not smoking, then stir in onions, garlic, salt, pepper, and bay leaf. Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes. Discard bay leaf.
2. While onions cook, cover lentils with water by 1 inch in a 1 1/2-2-quart saucepan and boil over moderate heat, covered, until lentils are just tender and most of water is absorbed, 15 to 20 minutes. Season with salt and pepper and let stand, covered, until ready to use.
3. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return pasta to pot.
4. Add onions, lentils, and spinach to pasta, then toss with just enough reserved cooking water to wilt spinach and moisten pasta. Add cheese and salt and pepper to taste, tossing to combine.
From the December 2003 issue of Gourmet
Difficulty level: Easy
From Planet Green
Chinese Seafood Hot Pot
Cook Time:30 min Level: IntermediateYield: 6 servings
Ingredients
10 cups rich seafood or chicken stock*
1 tablespoon ginger, minced
1 tablespoon garlic, minced
6 green onions, chopped finely
4 ounces dried bean thread noodles, soaked and cut into bite-size pieces
1 pound leafy greens, such as spinach/bok choy/ Napa cabbage, chopped into bite-size pieces
8 sea scallops, sliced
4 small squid, cut into rings
1 (16 ounce) package soft tofu, drained and cut into 1-inch cubes
12 shrimp, peeled, deveined and butterflied
8 shucked oysters
Garlic Mustard, recipe follows
Ginger Soy Sauce, recipe follows
Directions
Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
*Note: the success of this dish depends on starting with a full-flavored stock or broth
Garlic Mustard:
3 tablespoons garlic, minced
2 tablespoons sugar
1/4 cup water
3/4 cup dried mustard powder
2 tablespoons sesame oil
3/4 teaspoon cooking oil
2/3 cup rice wine vinegar
Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
Yield: about 1 1/2 cups
Ginger Soy Sauce:
1/4 cup ginger, minced
2 tablespoons honey
1 teaspoon sesame oil
3/4 cup soy sauce
In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.
Yield: about 1 cup
From Food Network
Additional info on hot pot meals from SFGate
Directions from World Foodie Guide
Kung Pao Chicken Recipe
RECIPE: KUNG PAO CHICKEN (宫保鸡丁)
INGREDIENTS:
1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)
FOR THE MARINATE:
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil
FOR THE SAUCE:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch
METHOD:
Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
Add in the scallions and stir evenly.
Dish out and serve hot with steamed white rice.
COOK’S NOTES:
You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.
From Rasa Malaysia
Emeril's Cabbage Lo Mein
Ingredients:
12 ounces Chinese egg noodles
1 cup chicken stock
¼ cup orange juice
3 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 teaspoons chili garlic sauce *optional
2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced green onion
2 teaspoons minced ginger
12 cups baby bok choy, Napa cabbage, savoy cabbage or any mixed hearty greens, julienned
2 cups snow peas, cut in ½ on a bias
1 cup bean sprouts
½ cup crushed peanuts, for garnish
Method:
In a large pot of boiling, salted water, cook the noodles according to the package directions until barely tender and drain.
In a small bowl, combine the chicken stock, orange juice, oyster sauce, soy sauce, honey, and sesame oil and chili garlic sauce.
Heat a large high sided sauté pan over medium high heat, when hot add the peanut oil, garlic, green onion and ginger and sauté until fragrant, one minute. Add the bok choy, snow peas and bean sprouts and cook until the greens are crisp tender, 3 to 4 minutes. Add the sauce and the noodles to the pan and toss to thoroughly coat.
Sprinkle with the crushed peanuts and serve immediately.
Yield: 4 servings
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Sensational, Seasonal Suppers episode of Emeril Green.
From Planet Green
Emeril's Hearty Green Enchiladas
Ingredients:
4 Poblano chile peppers, about 1 pound
Cheese Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups chicken or vegetable stock
1 cup whole milk
Salt and pepper
1 cup cubed queso fresco or queso blanco
Greens:
1 cup chopped yellow onions
1 tablespoon chopped garlic
2 teaspoons chili powder
Pinch cayenne
4 pounds fresh collard greens, mustard greens, Swiss chard and spinach stems removed and well rinsed and sliced
To Assemble:
12 corn tortillas
1 cup grated Pepper Jack
Method:
Preheat the oven to 350 degrees F.
To Roast the Poblanos:
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.
For the Cheese Sauce:
Melt 4 tablespoons butter in a skillet. Add ¼ cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes. Gradually add 2 cups stock and the milk, stirring, until thick, 2 to 3 minutes. Remove from the heat and fold in half of the chopped chiles. Adjust the seasoning, to taste with salt and pepper.
Fold in the cubed queso fresco and set aside.
Greens:
In a large saucepan, heat 2 tablespoon olive oil over medium-high heat. Add the onions, chili powder and the cayenne and cook, stirring, until very soft, 3 to 4 minutes.
Add the garlic, stirring, for 45 seconds. Add the chopped greens and 1 cup stock, cook for
5 minutes or until greens are wilted and tender. Stir in remaining chopped poblano
peppers and 1 cup of cheese sauce.
To Assemble Enchiladas:
In a skillet, heat 2 tablespoons of oil over medium temperature. One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed.
Remove from the pan and place on a work surface. Place about ½ cup of the greens mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13-inch casserole dish.
Pour remaining cheese sauce over the filled enchiladas, top with grated Pepper Jack cheese and bake for 30 to 45 minutes, until the cheese is melted and bubbly and the enchiladas are completely heated through.
To Serve:
Remove from the oven and let sit for 5 minutes before serving.
Yield: 6 servings
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Healthy Me, Healthy You Episode of Emeril Green.
From Planet Green
4 Poblano chile peppers, about 1 pound
Cheese Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups chicken or vegetable stock
1 cup whole milk
Salt and pepper
1 cup cubed queso fresco or queso blanco
Greens:
1 cup chopped yellow onions
1 tablespoon chopped garlic
2 teaspoons chili powder
Pinch cayenne
4 pounds fresh collard greens, mustard greens, Swiss chard and spinach stems removed and well rinsed and sliced
To Assemble:
12 corn tortillas
1 cup grated Pepper Jack
Method:
Preheat the oven to 350 degrees F.
To Roast the Poblanos:
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.
For the Cheese Sauce:
Melt 4 tablespoons butter in a skillet. Add ¼ cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes. Gradually add 2 cups stock and the milk, stirring, until thick, 2 to 3 minutes. Remove from the heat and fold in half of the chopped chiles. Adjust the seasoning, to taste with salt and pepper.
Fold in the cubed queso fresco and set aside.
Greens:
In a large saucepan, heat 2 tablespoon olive oil over medium-high heat. Add the onions, chili powder and the cayenne and cook, stirring, until very soft, 3 to 4 minutes.
Add the garlic, stirring, for 45 seconds. Add the chopped greens and 1 cup stock, cook for
5 minutes or until greens are wilted and tender. Stir in remaining chopped poblano
peppers and 1 cup of cheese sauce.
To Assemble Enchiladas:
In a skillet, heat 2 tablespoons of oil over medium temperature. One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed.
Remove from the pan and place on a work surface. Place about ½ cup of the greens mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13-inch casserole dish.
Pour remaining cheese sauce over the filled enchiladas, top with grated Pepper Jack cheese and bake for 30 to 45 minutes, until the cheese is melted and bubbly and the enchiladas are completely heated through.
To Serve:
Remove from the oven and let sit for 5 minutes before serving.
Yield: 6 servings
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Healthy Me, Healthy You Episode of Emeril Green.
From Planet Green
Emeril's Baked Egg Rolls with Two Dipping Sauces
Ingredients:
1 tablespoon cornstarch, plus extra for dusting
1 tablespoon soy sauce
3/4 pound nappa cabbage or baby bok choy, tough outer leaves removed and rinsed well
1 pound ground pork
1 teaspoon salt
¼ teaspoon cayenne
1 cup finely chopped green onions (green and white parts)
1 cup grated carrots
2 teaspoons minced garlic
¼ cup chopped fresh cilantro
1 tablespoon Asian (dark) sesame oil
Twenty 6-inch square egg roll wrappers (about 1 package)
½ cup bean sprouts
3 tablespoons vegetable oil
Hot Mustard Sauce, for serving, recipe follows
Method:
Sprinkle the cornstarch over the soy sauce in a small bowl and stir well to dissolve.
Stack the cabbage leaves on top of each other. Trim off and discard the bottom 3 inches of the leaves. Roll the leaves up tightly and slice into long thin strips. (This should yield about 4 loosely packed cups.)
Heat the 2 tablespoons vegetable oil in a wok or deep skillet over medium-high heat. Add the pork, salt, and cayenne and stir-fry for 3 minutes, or until the meat loses its pink color. Add the cabbage and stir-fry until beginning to soften, about 2 minutes. Add the green onions, carrots, garlic, cilantro, and sesame oil and continue cooking until just slightly wilted, about 2 minutes. Add the cornstarch mixture and stir well to blend and thicken, bring to a boil, and boil for 1 minute. Transfer to a wide bowl and let cool completely.
Pour ½ cup water into a small bowl and place next to your work area.
Lay 1 egg roll wrapper on the work surface, with one of the points toward you. Dip a finger in the water and wet the edges of the wrapper. Put 1/4 cup of the pork filling just below the center of the wrapper, above the bottom point. Top with a pinch of sprouts. Pull the bottom point up over the filling, fold over the sides, and roll up to completely enclose the filling. Place seam side down on a cornstarch-dusted baking sheet. Continue with the remaining wrappers and filling. (Note: If the egg rolls will not be cooked right away, lightly dust them with cornstarch to prevent them from sticking together, and cover tightly with plastic wrap. Refrigerate for up to 4 hours.)
Preheat the oven to 400 degrees F. Brush the egg rolls on all sides with the vegetable oil
and place on an aluminum foil lined baking sheet. Bake the egg rolls for about 20
minutes, or until they are light brown and crispy on the outside, turning them over and
rotating the baking sheet once.
Serve hot with the dipping sauces.
Yield: 20 Egg rolls
Hot Mustard Sauce
Ingredients:
2 tablespoons Chinese hot mustard
2 tablespoons water
2 tablespoons Mirin
2 tablespoons low sodium soy sauce
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1 teaspoon sesame oil
Pinch of salt
Method:
Wisk all ingredients together well to blend. Set aside until needed. (The sauce can be refrigerated in an airtight container for up to one week. Stir well before serving.)
Yield: ½ cup
Honey Soy Dipping Sauce
Ingredients:
¼ cup soy sauce
2 tablespoons orange blossom honey
2 teaspoons minced peeled fresh ginger
1 teaspoon Mirin
½ teaspoon sesame oil
1 teaspoon toasted sesame seeds
Method:
Whisk together soy sauce, honey, ginger, Mirin, and sesame oil in a small bowl. Sauce can be prepared 1 day ahead. Store in a re-sealable plastic container in the refrigerator. Just before serving, stir in sesame seeds.
Yield: 1/3 cup
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
This recipe was featured on the Chinese Take-out at Home episode of Emeril Green.
From Planet Green
1 tablespoon cornstarch, plus extra for dusting
1 tablespoon soy sauce
3/4 pound nappa cabbage or baby bok choy, tough outer leaves removed and rinsed well
1 pound ground pork
1 teaspoon salt
¼ teaspoon cayenne
1 cup finely chopped green onions (green and white parts)
1 cup grated carrots
2 teaspoons minced garlic
¼ cup chopped fresh cilantro
1 tablespoon Asian (dark) sesame oil
Twenty 6-inch square egg roll wrappers (about 1 package)
½ cup bean sprouts
3 tablespoons vegetable oil
Hot Mustard Sauce, for serving, recipe follows
Method:
Sprinkle the cornstarch over the soy sauce in a small bowl and stir well to dissolve.
Stack the cabbage leaves on top of each other. Trim off and discard the bottom 3 inches of the leaves. Roll the leaves up tightly and slice into long thin strips. (This should yield about 4 loosely packed cups.)
Heat the 2 tablespoons vegetable oil in a wok or deep skillet over medium-high heat. Add the pork, salt, and cayenne and stir-fry for 3 minutes, or until the meat loses its pink color. Add the cabbage and stir-fry until beginning to soften, about 2 minutes. Add the green onions, carrots, garlic, cilantro, and sesame oil and continue cooking until just slightly wilted, about 2 minutes. Add the cornstarch mixture and stir well to blend and thicken, bring to a boil, and boil for 1 minute. Transfer to a wide bowl and let cool completely.
Pour ½ cup water into a small bowl and place next to your work area.
Lay 1 egg roll wrapper on the work surface, with one of the points toward you. Dip a finger in the water and wet the edges of the wrapper. Put 1/4 cup of the pork filling just below the center of the wrapper, above the bottom point. Top with a pinch of sprouts. Pull the bottom point up over the filling, fold over the sides, and roll up to completely enclose the filling. Place seam side down on a cornstarch-dusted baking sheet. Continue with the remaining wrappers and filling. (Note: If the egg rolls will not be cooked right away, lightly dust them with cornstarch to prevent them from sticking together, and cover tightly with plastic wrap. Refrigerate for up to 4 hours.)
Preheat the oven to 400 degrees F. Brush the egg rolls on all sides with the vegetable oil
and place on an aluminum foil lined baking sheet. Bake the egg rolls for about 20
minutes, or until they are light brown and crispy on the outside, turning them over and
rotating the baking sheet once.
Serve hot with the dipping sauces.
Yield: 20 Egg rolls
Hot Mustard Sauce
Ingredients:
2 tablespoons Chinese hot mustard
2 tablespoons water
2 tablespoons Mirin
2 tablespoons low sodium soy sauce
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1 teaspoon sesame oil
Pinch of salt
Method:
Wisk all ingredients together well to blend. Set aside until needed. (The sauce can be refrigerated in an airtight container for up to one week. Stir well before serving.)
Yield: ½ cup
Honey Soy Dipping Sauce
Ingredients:
¼ cup soy sauce
2 tablespoons orange blossom honey
2 teaspoons minced peeled fresh ginger
1 teaspoon Mirin
½ teaspoon sesame oil
1 teaspoon toasted sesame seeds
Method:
Whisk together soy sauce, honey, ginger, Mirin, and sesame oil in a small bowl. Sauce can be prepared 1 day ahead. Store in a re-sealable plastic container in the refrigerator. Just before serving, stir in sesame seeds.
Yield: 1/3 cup
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
This recipe was featured on the Chinese Take-out at Home episode of Emeril Green.
From Planet Green
Emeril's Asian Style Ribs
Ingredients:
2 tablespoons Chinese Five Spice Powder
1 tablespoon salt
2 slabs St Louis Style or Baby Back Ribs
¼ cup Hoisin Sauce
Method:
Preheat oven to 300 degrees F.
Rub five-spice powder and salt into the ribs.
Wrap ribs in aluminum foil and place on a baking sheet.
Bake in a 300 degree oven for 2 ½ hours. After 1 ½ hours, unwrap foil and slather ribs
with hoisin sauce. Place ribs back into the oven and continue baking an additional ½
hour or until sauce makes a crispy barbecue glaze and the meat is fall-off-the-bone tender.
Yield: 4 servings
Editor's Note: Look for grass-fed beef wherever possible.
This recipe was featured on the Chinese Take-out at Home episode of Emeril Green.
From Planet Green
Emeril's Korean Scallion and Mushroom Pancakes
Ingredients:
For the sauce:
3 teaspoons low sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1 teaspoon chili garlic sauce
2 teaspoons lightly toasted sesame seeds
½ teaspoon sugar
For the pancakes:
9 teaspoons vegetable oil
1 bunch scallions, trimmed, quartered lengthwise, and cut into 2 inch lengths
4 ounces assorted wild mushrooms, chopped
2 teaspoons minced garlic
½ teaspoon salt
2 cups all purpose flour
1 ½ cups water
2 eggs
Make the sauce by combining the soy sauce, vinegar, honey, chili garlic sauce, sesame seeds and sugar in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.
In a medium sauté pan over medium high heat, add 1 teaspoon of the vegetable oil. Next, add the scallions, mushrooms and garlic and sauté until the mushrooms begin to wilt, about 3 minutes. Set aside and let cool.
In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the cooked scallions, mushrooms, garlic, and salt and fold together briefly just to combine.
Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add ½ of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.
Once all of the pancakes have been cooked, cut into wedges and serve warm with the dipping sauce in small bowls for dipping.
Yield: 4 large pancakes, 8 to 10 appetizer servings
Watch the Emeril video: Korean Scallion Mushroom Pancakes
From Planet Green
For the sauce:
3 teaspoons low sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1 teaspoon chili garlic sauce
2 teaspoons lightly toasted sesame seeds
½ teaspoon sugar
For the pancakes:
9 teaspoons vegetable oil
1 bunch scallions, trimmed, quartered lengthwise, and cut into 2 inch lengths
4 ounces assorted wild mushrooms, chopped
2 teaspoons minced garlic
½ teaspoon salt
2 cups all purpose flour
1 ½ cups water
2 eggs
Make the sauce by combining the soy sauce, vinegar, honey, chili garlic sauce, sesame seeds and sugar in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.
In a medium sauté pan over medium high heat, add 1 teaspoon of the vegetable oil. Next, add the scallions, mushrooms and garlic and sauté until the mushrooms begin to wilt, about 3 minutes. Set aside and let cool.
In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the cooked scallions, mushrooms, garlic, and salt and fold together briefly just to combine.
Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add ½ of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.
Once all of the pancakes have been cooked, cut into wedges and serve warm with the dipping sauce in small bowls for dipping.
Yield: 4 large pancakes, 8 to 10 appetizer servings
Watch the Emeril video: Korean Scallion Mushroom Pancakes
From Planet Green
Emeril's Pumpkin Ravioli with Crispy Sage Brown Butter
Ingredients:
1 (4 ½ pound) Japanese Red Kuri or Sugar Pumpkin
½ teaspoon salt, plus more for seasoning
Olive oil, for drizzling
¼ cup plus 2 tablespoons mascarpone cheese
¼ cup grated Parmesan cheese plus 1/3 cup freshly grated Parmigiano- Reggiano
16 fresh sage leaves, divided, 2 chopped and set aside
Freshly ground white pepper, for seasoning
1 pound fresh pasta sheets
cornmeal
½ stick of butter
Method:
Preheat oven to 375 degrees F.
Cut the root off of the pumpkin and cut in half. Scrape the seeds out with a spoon and discard. Cut the pumpkin into quarters and then cut each quarter in half. Arrange the pumpkin wedges on a parchment paper-lined baking sheet. Drizzle with olive oil and toss to coat well. Season the flesh side of the pumpkin wedges with salt. Transfer to the oven and cook until soft, turning wedges once midway through baking, about 45 minutes total. Remove from the oven and set aside to cool. Once cool, remove skins.
Bring a large pot of salted water to a boil.
In a mixing bowl, combine the pumpkin with the mascarpone cheese, ¼ cup of Parmesan, 2 chopped sage leaves and season to taste, with salt and white pepper. Place thinly rolled out pasta sheets on a clean work surface and place tablespoonfuls of the filling, along 1 of the long edges about 2 inches apart and about 2 inches from the edge. Brush around the filling lightly with some water. Fold the dough over the filling and, using a sharp knife or pastry wheel, cut the ravioli apart into squares or circles about 2 ½ inches wide and press the edges carefully to seal. Place the ravioli on a baking sheet that has been sprinkled with some of the cornmeal and repeat with the remaining filling and pasta sheets until you have used all of the filling.
Place the ravioli in the boiling water and cook, in batches if necessary, until pasta is cooked al dente, 1 to 2 minutes. Remove from the water and drain. Season the ravioli with salt and pepper. And cover lightly to keep warm while you make the sauce. (Store any extra ravioli in a resealable plastic food storage bag in the freezer for later use, stacking between wax paper or parchment paper to prevent sticking.)
Heat a sauté pan over medium-high heat and, when hot, add the butter and let it melt in 1 spot. (Do not move the pan.) When the butter has begun to brown around the edges, pick up the sauté pan and swirl to keep the melted butter from burning and to melt the remaining butter. Add the sage leaves and reduce the heat to medium. Continue to cook until the leaves are crispy, 1 to 2 minutes. Season with salt and pepper. Lay ravioli in a shallow bowl and spoon the brown butter over the top. Garnish with the crispy sage leaves. Sprinkle with Parmigiano-Reggiano and serve.
Yield: about 40 raviolis. Recipe makes enough sauce for 40 ravioli.
This recipe was featured on the From Market to Table episode of Emeril Green
From Planet Green
Emeril's Barley Salad
Ingredients:
1 cup barley
3 cups water or low sodium chicken stock
2 tablespoons Kosher salt
1 tablespoon minced shallots
2 teaspoons honey
½ teaspoon minced garlic
1 cippolini onion or ¼ red onion, sliced
½ teaspoon Dijon mustard
4 tablespoons apple cider vinegar
½ cup extra-virgin olive oil
¾ teaspoon salt
¼ teaspoon freshly ground white pepper
2 bulbs endive, spears separated and julienned, about 3 cups
1 local apple, julienned
½ cup toasted and roughly chopped hazelnuts
2/3 cup thinly sliced celery
½ cup dried fruit (of your choice)
1 bunch cleaned watercress, stemmed removed
¼ roughly chopped fresh parsley
¼ pound your favorite blue cheese, crumbled
Method:
Place the barley, water or stock and Kosher salt in a small pot and bring to a boil. Reduce heat to a simmer, cover with a lid, and continue to cook until barley tender, 25 to 30 minutes. Drain the barley and set aside to cool.
Place the shallots, honey, garlic, onion, mustard and vinegar in a large mixing bowl; whisk well to combine. Slowly drizzle the oil in a slow, steady stream, until fully incorporated and the vinaigrette is emulsified. Season with the salt and pepper. Add the cooled barley, endive, apple, hazelnuts, celery, dried fruit, watercress, parsley and blue cheese and toss to combine. Serve immediately.
Yield: 6 servings
This recipe was featured on the From Market to Table episode of Emeril Green
From Planet Green
Emeril's Mongolian Style BBQ
Ingredients:
For the base marinade:
3 tablespoons minced garlic
3 tablespoons minced ginger
½ cup sake
2 tablespoons rice wine vinegar
3 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons mirin
¼ cup hoisin sauce
1 bunch scallions, green and white parts chopped
For the pork:
1 pound pork loin, sliced thinly on the bias
1 teaspoon crushed red pepper
2 limes, juiced
For the chicken:
1 cup orange juice
2 boneless, skinless chicken breasts
For the vegetables:
2 zucchinis, thinly sliced
2 summer squash, thinly sliced
For serving:
1 head red leaf lettuce, washed and separated into leaves
1 cup mung bean sprouts
Kimchi
Steamed short grain sticky rice
First, make the base marinade by whisking all of the sauce ingredients together in a large, non-reactive bowl. Once it's combined well, separate the sauce into three containers, which will be for the pork, chicken and veggies.
For the pork marinade, add the crushed red pepper and lime juice to the marinade in the first container and then add the pork loin, turning the pieces to coat. Cove the container and marinate for 1 to 2 hours.
For the chicken, add the orange juice to the base marinade in the second container and add the chicken, turning to coat. Cover the container and marinate for 1 to 2 hours.
For the veggies, simply add the zucchini and summer squash to the base marinade in the last container and toss to coat. Cover the container and marinate for 1 to 2 hours.
Heat a griddle to medium high and when hot brush with 1 tablespoon peanut oil. Remove the vegetables from the marinade and lay them on the griddle. Cook the vegetables until just tender and move to the cooler side of the griddle. Add 1 to 2 tablespoons of the reserved sauce to the vegetables, when bubbly remove the vegetables and transfer to a serving platter. Keep warm in the oven while cooking the meats.
Add the remaining tablespoon of peanut oil to the griddle. Remove the pork and chicken from their marinades. When the griddle is hot add the chicken on one side of the griddle and the pork on the other. Do not over crowd the griddle, if necessary cook in batches. Cook the pork for 2 to 3 minutes per side. Cook the chicken for 8 minutes per side, or until an instant read thermometer inserted into the thickest part of the breast reads 170 degrees.
Transfer the cooked meat to the warm serving platter with vegetables.
This meal is best served family style, with the lettuce leaves, bean sprouts, kimchi, and sticky rice alongside the warm platter of meat and vegetables.
Yield: 6 to 8 servings
Watch the Emeril video: Emeril's Mongolian Style BBQ
From Planet Green
For the base marinade:
3 tablespoons minced garlic
3 tablespoons minced ginger
½ cup sake
2 tablespoons rice wine vinegar
3 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons mirin
¼ cup hoisin sauce
1 bunch scallions, green and white parts chopped
For the pork:
1 pound pork loin, sliced thinly on the bias
1 teaspoon crushed red pepper
2 limes, juiced
For the chicken:
1 cup orange juice
2 boneless, skinless chicken breasts
For the vegetables:
2 zucchinis, thinly sliced
2 summer squash, thinly sliced
For serving:
1 head red leaf lettuce, washed and separated into leaves
1 cup mung bean sprouts
Kimchi
Steamed short grain sticky rice
First, make the base marinade by whisking all of the sauce ingredients together in a large, non-reactive bowl. Once it's combined well, separate the sauce into three containers, which will be for the pork, chicken and veggies.
For the pork marinade, add the crushed red pepper and lime juice to the marinade in the first container and then add the pork loin, turning the pieces to coat. Cove the container and marinate for 1 to 2 hours.
For the chicken, add the orange juice to the base marinade in the second container and add the chicken, turning to coat. Cover the container and marinate for 1 to 2 hours.
For the veggies, simply add the zucchini and summer squash to the base marinade in the last container and toss to coat. Cover the container and marinate for 1 to 2 hours.
Heat a griddle to medium high and when hot brush with 1 tablespoon peanut oil. Remove the vegetables from the marinade and lay them on the griddle. Cook the vegetables until just tender and move to the cooler side of the griddle. Add 1 to 2 tablespoons of the reserved sauce to the vegetables, when bubbly remove the vegetables and transfer to a serving platter. Keep warm in the oven while cooking the meats.
Add the remaining tablespoon of peanut oil to the griddle. Remove the pork and chicken from their marinades. When the griddle is hot add the chicken on one side of the griddle and the pork on the other. Do not over crowd the griddle, if necessary cook in batches. Cook the pork for 2 to 3 minutes per side. Cook the chicken for 8 minutes per side, or until an instant read thermometer inserted into the thickest part of the breast reads 170 degrees.
Transfer the cooked meat to the warm serving platter with vegetables.
This meal is best served family style, with the lettuce leaves, bean sprouts, kimchi, and sticky rice alongside the warm platter of meat and vegetables.
Yield: 6 to 8 servings
Watch the Emeril video: Emeril's Mongolian Style BBQ
From Planet Green
Asian Salmon Recipe
I have wanted to try an Asian fish recipe for quite some time. Salmon is one of my favorite types of fish so this went together perfectly. The recipe uses Asian flavors such as soy sauce, garlic, ginger and chili sauce. I had worried that the lime zest might be a little overpowering but it turns out it wasn’t at all. It is nearly the perfect combination for fish. You can either bake or grill the salmon. The weather has been pretty nice so I went with the outdoor grill. I served this recipe with fries but white rice will go great as well. Enjoy.
Ingredients:
2 lbs salmon fillets (cleaned)
¼ cup soy sauce
1 tablespoon chili sauce
1 tablespoon fresh ginger (minced)
2 cloves fresh garlic (minced)
1 lime (juiced)
1 lime (zested)
1 tablespoon brown sugar
3 green onions (chopped)
Cooking Instructions:
Step 1: Heat an outdoor grill to high heat. Place salmon on 3 slightly over lapping large sheets of aluminum foil.
Step 2: In a bowl mix together soy sauce, chili sauce, ginger, garlic, lime juice, lime zest and brown sugar. Pour the sauce over the salmon. Place salmon in aluminum foil on the grill.
Step 3: Grill salmon for 4-7 minutes on each side or until fully cooked. Remove and place on a platter. If there is any sauce left over on the aluminum foil, pour it over the fillets. Sprinkle with chopped green onions.
(Makes 4 Servings)
From blogchef
Green vegetable gazpacho with Tiger Shrimp and Pickled Red Onion
For the Vegetable Gazpacho
Serves 6
Ingredients:
4 medium red tomatoes
6 cups vegetable stock (page xx) or canned low-sodium vegetable broth
1 English cucumber, diced (about 2 cups)
1 green bell pepper, seeded and diced
1/2 fennel bulb, diced (about 1 cup)
1/2 cup diced red onion
4 tomatillos, diced
1/2 cup coarsely chopped fresh cilantro
2 avocados, peeled, pits removed, diced
2 garlic cloves, minced
Juice of 1/2 lime
Salt and fresh pepper to taste
Method:
In a blender or food processor, purée the red tomatoes with 2 cups vegetable stock until smooth.
Strain the liquid through a fine mesh sieve into a large glass bowl. (Wait a few minutes until all the liquid has drained out.) Reserve this "tomato water" and discard the solids.
Use the blender or food processor to puree the cucumber, green pepper, fennel, red onion, tomatillos, cilantro, avocado, garlic, and lime juice with the remaining 4 cups vegetable stock. (If you don't have enough room in your blender to do this all at once, blend in batches.)
The finished soup will contain small bits of crunchy fennel and cucumber. In a large mixing bowl, pour the purée and the tomato water and stir to mix. Season with salt and fresh pepper to taste. Cover and refrigerate until cold, about one hour, or until ready to serve.
For the Pickled Red Onions:
Ingredients:
1 cup seasoned rice wine vinegar
1/4 cup sugar
1 pod star anise
1/2 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1 cinnamon stick
1/2 teaspoon coriander seeds
1 red onion, peeled and cut into thin 1/4-inch rings
Method:
Place all the ingredients, except the onions, in a medium saucepan and bring to a simmer over medium to medium-high heat for 15 minutes.
Drain through a fine-mesh sieve, discard the solids and return the liquid to the saucepan.
Bring the liquid back to a simmer and add the onions, stirring them in the hot liquid for one minute.
Remove the onions with tongs or strain in a colander, discarding the liquid. Set the onions aside or in the refrigerator to cool.
For the Tiger Shrimp:
Ingredients:
2 quarts water
2 cups white wine
3 teaspoons salt
1 onion, peeled and quartered
1 medium leek, white part only, cleaned and quartered
1 carrot, peeled and cut into 2-inch segments
18 large tiger shrimp (or shrimp of choice), peeled and deveined
Method:
Combine all the ingredients, except the shrimp, in a large pot and bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes.
Drain the liquid through a fine-mesh sieve and discard the solids.
Return the liquid to the pot and bring it to a simmer again.
Prepare a large bowl of ice water and set aside. Place the shrimp in the simmering liquid and cook until they turn pink, about 2 minutes.
Strain the shrimp in a colander (and discard the cooking liquid) or remove them from the hot liquid with a slotted spoon.
Place in the ice water bath for 3 to 5 minutes to chill, adding more ice if necessary to cool. Once cool, remove and discard the shrimp tails.
To serve:
In individual soup bowls, place 3 to 4 shrimp with their curved shapes interlocked. Pour the chilled gazpacho around the shrimp, leaving the tops of the shrimp exposed. Garnish the shrimp with a small mound of pickled red onions. Serve at once.
Soup pairs with Chandon Brut Classic.
Video
From the View From the Bay
Serves 6
Ingredients:
4 medium red tomatoes
6 cups vegetable stock (page xx) or canned low-sodium vegetable broth
1 English cucumber, diced (about 2 cups)
1 green bell pepper, seeded and diced
1/2 fennel bulb, diced (about 1 cup)
1/2 cup diced red onion
4 tomatillos, diced
1/2 cup coarsely chopped fresh cilantro
2 avocados, peeled, pits removed, diced
2 garlic cloves, minced
Juice of 1/2 lime
Salt and fresh pepper to taste
Method:
In a blender or food processor, purée the red tomatoes with 2 cups vegetable stock until smooth.
Strain the liquid through a fine mesh sieve into a large glass bowl. (Wait a few minutes until all the liquid has drained out.) Reserve this "tomato water" and discard the solids.
Use the blender or food processor to puree the cucumber, green pepper, fennel, red onion, tomatillos, cilantro, avocado, garlic, and lime juice with the remaining 4 cups vegetable stock. (If you don't have enough room in your blender to do this all at once, blend in batches.)
The finished soup will contain small bits of crunchy fennel and cucumber. In a large mixing bowl, pour the purée and the tomato water and stir to mix. Season with salt and fresh pepper to taste. Cover and refrigerate until cold, about one hour, or until ready to serve.
For the Pickled Red Onions:
Ingredients:
1 cup seasoned rice wine vinegar
1/4 cup sugar
1 pod star anise
1/2 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1 cinnamon stick
1/2 teaspoon coriander seeds
1 red onion, peeled and cut into thin 1/4-inch rings
Method:
Place all the ingredients, except the onions, in a medium saucepan and bring to a simmer over medium to medium-high heat for 15 minutes.
Drain through a fine-mesh sieve, discard the solids and return the liquid to the saucepan.
Bring the liquid back to a simmer and add the onions, stirring them in the hot liquid for one minute.
Remove the onions with tongs or strain in a colander, discarding the liquid. Set the onions aside or in the refrigerator to cool.
For the Tiger Shrimp:
Ingredients:
2 quarts water
2 cups white wine
3 teaspoons salt
1 onion, peeled and quartered
1 medium leek, white part only, cleaned and quartered
1 carrot, peeled and cut into 2-inch segments
18 large tiger shrimp (or shrimp of choice), peeled and deveined
Method:
Combine all the ingredients, except the shrimp, in a large pot and bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes.
Drain the liquid through a fine-mesh sieve and discard the solids.
Return the liquid to the pot and bring it to a simmer again.
Prepare a large bowl of ice water and set aside. Place the shrimp in the simmering liquid and cook until they turn pink, about 2 minutes.
Strain the shrimp in a colander (and discard the cooking liquid) or remove them from the hot liquid with a slotted spoon.
Place in the ice water bath for 3 to 5 minutes to chill, adding more ice if necessary to cool. Once cool, remove and discard the shrimp tails.
To serve:
In individual soup bowls, place 3 to 4 shrimp with their curved shapes interlocked. Pour the chilled gazpacho around the shrimp, leaving the tops of the shrimp exposed. Garnish the shrimp with a small mound of pickled red onions. Serve at once.
Soup pairs with Chandon Brut Classic.
Video
From the View From the Bay
Gratinéed Baked Squash Halves
You Will Need
2 acorn squash, halved crosswise, seeds removed
Coarse salt and freshly ground pepper
1/2 cup heavy cream
8 fresh sage leaves, torn in half
2 garlic cloves, thinly sliced
1/2 cup grated Gruyère cheese (about 2 oz.)
What to Do
1. Preheat oven to 375°F. Place squash halves, cut sides up, in 9-in. baking dish. Season with salt and pepper. Pour about 1/2 cup water into baking dish around squash.
2. Combine cream with sage and garlic in small saucepan. Bring to a simmer over medium-high heat, then pour into squash halves, dividing evenly.
3. Bake until squash are tender when pierced with tip of sharp knife, 30 to 40 minutes. Remove from oven; sprinkle with cheese, dividing evenly. Continue baking until cheese is melted and golden, about 10 minutes. Serve hot.
From MARTHA STEWART'S DINNER AT HOME, COPYRIGHT © 2009 BY MARTHA STEWART LIVING OMNIMEDIA INC. PUBLISHED AT $35 BY CLARKSON POTTER/PUBLISHERS, 1745 BROADWAY, NEW YORK, NEW YORK 10019
From Readers Digest
New Orleans-style Stuffed Leg of Lamb
Cook Time:1 hr 20 minLevel: IntermediateYield: 8 servings
Ingredients
1/4 pound pancetta or bacon, diced
1/2 cup chopped yellow onions
2 1/2 tablespoons minced garlic
1 cup plus 2 tablespoons extra-virgin olive oil
2 cups fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
5 tablespoons minced fresh parsley
4 teaspoons minced fresh oregano
2 large cooked artichoke hearts, trimmed and diced, leaves reserved for another use
1/2 cup grated Romano cheese
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 teaspoon plus 1 tablespoon Essence, recipe follows
1 (4 1/2 to 5-pound) boned, butterflied leg of lamb
2 tablespoons olive oil
Directions
Preheat the oven to 400 degrees F.
In a large skillet, cook the pancetta until the fat is rendered and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. To the fat remaining in the pan, add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 1/4 cup plus 2 tablespoons of the olive oil, the bread crumbs and salt and pepper and cook, stirring, until lightly toasted and golden brown, about 3 minutes. Add the parsley and oregano, stir, and remove from the heat. Spread on a plate to cool.
In a large bowl, combine the cooled breadcrumb mixture with the cooked pancetta, artichoke hearts, Romano cheese, 1/2 cup olive oil, lemon juice, lemon zest, and 1 teaspoon of the Essence. Stir until well blended. Adjust the seasoning, to taste, with salt and pepper.
Spread the butterflied leg of lamb, boned side up, on a work surface with the grain of the meat running left to right. Spread the bread crumb mixture across the meat, leaving a 1/2-inch border on all sides. Roll the meat over the stuffing, jelly-roll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches. Rub the olive oil over the surface of the meat and sprinkle with the remaining tablespoon of Essence. Place in a heavy roasting pan and roast until brown and tender, and an instant read thermometer registers 140 degrees F. for medium-rare, 1 hour to 1 hour and 10 minutes.
Remove from the oven and transfer to a cutting board. Let rest for 15 minutes before carving. To serve, remove the kitchen twine and slice.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
From Food Network
Perfect Guacamole
INGREDIENTS
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
METHOD
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
Variations
For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.
From Simply Recipes
La Scala's Chopped Salad
Ingredients:
1/3 cup vegetable oil
2 1/2 tablespoons red wine vinegar
1 teaspoon dry mustard or 3/4 teaspoon Dijon mustard
salt and pepper
1 head iceberg lettuce, rinsed and finely chopped
1/3 head romaine lettuce, rinsed and finely chopped
1/4 lb italian salami, julienned
1 cup shredded mozzarella cheese
1 (15 1/2 ounce) can garbanzo beans, rinsed and well-drained
chopped tomato (optional)
basil leaves, shredded (optional)
Prep Time: 20 minsTotal Time: 20 mins
Directions:
To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
Garnish with tomato and basil if desired.
From food.com
1/3 cup vegetable oil
2 1/2 tablespoons red wine vinegar
1 teaspoon dry mustard or 3/4 teaspoon Dijon mustard
salt and pepper
1 head iceberg lettuce, rinsed and finely chopped
1/3 head romaine lettuce, rinsed and finely chopped
1/4 lb italian salami, julienned
1 cup shredded mozzarella cheese
1 (15 1/2 ounce) can garbanzo beans, rinsed and well-drained
chopped tomato (optional)
basil leaves, shredded (optional)
Prep Time: 20 minsTotal Time: 20 mins
Directions:
To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
Garnish with tomato and basil if desired.
From food.com
Green Chili Stew with Posole
Brown in a large skillet or dutch oven over medium heat:
1 pound pork, either ground or cubed in about ½” pieces. Here in Southern Colorado we can purchase actual “chili meat” at the butcher department of our local grocery store, but any sort of pork will do.
2 tablespoons vegetable oil or lard
A dash of salt and pepper
Add and stir until softened:
1 medium onion
Then add and stir until blended:
2 tablespoons flour
Slowly add while stirring all of the following:
3 cups water with 3 chicken bouillon cubes, or else 3 cups chicken stock or broth
1 can diced green chilis, or ½ – 1 cup diced fresh roasted chilis
Spices to taste: chili powder, garlic powder, a pinch of oregano and cumin, a pinch of sugar
You can also add one or a combination of the following optional ingredients for variety:
1 can posole
1 can diced tomatoes
1 can pinto beans
Cover and simmer over medium/low heat, stirring occasionally, for at least 20 minutes. Add more water or broth if the stew gets too thick. Season with salt and pepper according to taste.
From High Mountain Muse
Salmon with Soy-Honey and Wasabi Sauces
yield: Makes 4 servings
Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.
For salmon
1/2 cupmirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-ounce) pieces salmon fillet
For sauces
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water
Accompaniment: lime wedges
print a shopping list for this recipe
preparation
Marinate salmon:,
Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
Preheat broiler.
Make sauces:
Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
Stir together wasabi powder and water in a small bowl.
Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
Serve salmon drizzled with sauces.
Cooks' note:
Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.
From Epicurious
BRUSSELS SPROUTS WITH SHALLOTS AND WILD MUSHROOMS
SERVES12
ACTIVE TIME:45 MIN START TO FINISH:1 3/4 HR
NOVEMBER 2006
Your suspicions are confirmed: We did have the classic green-bean casserole with fried-onion topping on the brain when working on this recipe. But sweet, nutty roasted Brussels sprouts and a woodsy blend of wild mushrooms will make this luxurious variation a hit on even the most traditional holiday table. The fried shallots provide an irresistible savory crunch.
FOR BRUSSELS SPROUTS
3 lb Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
FOR SHALLOTS
1 cup vegetable oil
1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
FOR MUSHROOMS
3/4 stick (6 tablespoons) unsalted butter
1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
1/4 cup dry white wine
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
SPECIAL EQUIPMENT: a deep-fat thermometer
ROAST BRUSSELS SPROUTS:
Put oven rack in upper third of oven and preheat oven to 450°F.
Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.
FRY SHALLOTS WHILE BRUSSELS SPROUTS ROAST:
Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).
SAUTÉ MUSHROOMS AND ASSEMBLE DISH:
Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.
COOKS’ NOTES:
To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept in an airtight container lined with paper towels at room temperature.
Brussels sprouts can be roasted 5 hours ahead and cooled completely, uncovered, then kept, loosely covered, at room temperature.
Mushrooms can be sautéed 1 hour ahead and kept in skillet, partially covered. Reheat Brussels sprouts in a preheated 400°F oven and proceed with recipe.
RECIPE BY MAGGIE RUGGERIO
PHOTOGRAPH BY ROLAND BELLO
From Gourmet
Roasted Rack of Lamb
Original Recipe Yield 4 Servings
Ingredients
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
Directions
Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Footnotes
FOOTNOTE
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F
From All Recipes
Salmon Rillettes
Salmon Rillettes/Salmon Spread
Adapted from Cooking At Home on Rue Tatin by Susan Loomis
This has become one of my top go-to recipes. If you don’t live in France, it’s kind of exciting to introduce guests to rillettes and they’ll immediately think you’re very sophisticated (although that strategy hasn’t worked for me around here.) I serve it with toasted slices of grainy baguettes, but it would be tasty with dark rye or heaped on wholemeal crackers.
As mentioned, I haven’t tried variations on this recipe, except I did use smoked trout once along with the steamed salmon, and no one was the wiser. Don’t tell David, but you could probably get away with using canned salmon if fresh salmon is hard to come by where you live.
8 ounce (250 g) piece of salmon, preferably wild, bones removed
salt
5 tablespoons (75 g) unsalted butter)
1 tablespoon olive oil
1½ tablespoons fresh lemon juice
2 tablespoons chopped chives
4 ounces (125 g) smoked salmon, cut into thin strips, then cut into ½-inch (2 cm) pieces
¼ teaspoon chili powder or smoke paprika (I use pimente d’Espelette) or a few turns of freshly-ground white pepper
1. Season the salmon on both sides lightly with a bit of salt. Steam in a steamer basket until just cooked, about 8 minutes. If you have a microwave, you can probably cook it in there as well.
Once cooked, remove from heat and let cool.
2. In a medium-sized bowl, mash together with a fork the butter and the olive oil until very smooth.
This is très important; otherwise there’ll be big chunks of butter in the finished rillettes.
3. Stir in the lemon juice, then the chopped chives and smoked salmon.
4. Remove the skin from the salmon and flake the cooked salmon over the mixture, then fold the pieces of salmon into the rillette mixture along with the chili powder.
Season with salt, if necessary.
5. Scrape into a serving dish, cover, and chill for at least two hours. Let come to room temperature before serving.
Storage: The rillettes can be made up to two days before and refrigerated. They can also be frozen, well-wrapped, for up to two months.
From David Lebovitz
Salmon Salad Recipe
Recipe Ingredients:
8 oz. Salmon, Cooked or smoked Coho
1 dill pickle diced
1 Hard boiled egg, sliced
2 Tbsp. Mayonnaise
1-2 Tbsp. Ranch dressing
1/2 Tsp. Parsley
2 Tbsp. Onion, diced
Salt & Pepper to taste
4 Lettuce leaves
Recipe Preparation:
In a bowl combine mayonnaise, ranch, parsley, salt & pepper mixing well. Stir in pickle, onion and salmon. Serve salad mixture on lettuce leaves garnished with egg and tomato slices. Makes 2 servings.
From Ed's Kasilof Seafoods
8 oz. Salmon, Cooked or smoked Coho
1 dill pickle diced
1 Hard boiled egg, sliced
2 Tbsp. Mayonnaise
1-2 Tbsp. Ranch dressing
1/2 Tsp. Parsley
2 Tbsp. Onion, diced
Salt & Pepper to taste
4 Lettuce leaves
Recipe Preparation:
In a bowl combine mayonnaise, ranch, parsley, salt & pepper mixing well. Stir in pickle, onion and salmon. Serve salad mixture on lettuce leaves garnished with egg and tomato slices. Makes 2 servings.
From Ed's Kasilof Seafoods
Planked Salmon with Honey-Balsamic Glaze
Ingredients
1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
Extra-virgin olive oil, for oiling the planks
Directions
Preheat the broiler. Preheat the oven to 400 degrees F.
If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
In a small bowl or cup, mix the salt, pepper, and dry mustard.
In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
Remove the fillets to a platter, or immediately serve directly from the planks.
From Food Network
1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
Extra-virgin olive oil, for oiling the planks
Directions
Preheat the broiler. Preheat the oven to 400 degrees F.
If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
In a small bowl or cup, mix the salt, pepper, and dry mustard.
In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
Remove the fillets to a platter, or immediately serve directly from the planks.
From Food Network
Emeril's ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions
Ingredients
20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined
2 teaspoons Essence, recipe follows
2 teaspoons olive oil
2 tablespoons unsalted butter, plus 2 tablespoons
1 tablespoon minced garlic
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound cooked linguini
1 teaspoon crushed red pepper flakes
1/4 cup chopped green onion, tops only
2 tablespoons chopped fresh parsley leaves
Directions
Toss the shrimp in a medium bowl with the Essence.
Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
From Food Network
Chicken with Pan Gravy and Cornmeal Dumplings
yield: Makes 4 servings
active time: 40 min
total time: 1 3/4 hr
When our executive food editor, Zanne Stewart, was growing up, her family spent summers in Michigan's Upper Peninsula. This recipe was inspired by a dish of chicken and dumplings she remembers well from those vacations.
For chicken
1 (3- to 3 1/2-lb) chicken, quartered and backbone removed
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 cup chopped shallot (6 oz)
1/2 cup dry white wine
For dumplings
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons cold unsalted butter, cut into bits
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2/3 cup well-shaken buttermilk
For gravy
3 cups chicken stock or broth
1/4 cup heavy cream
2 1/2 tablespoons all-purpose flour
Cook chicken:
Preheat oven to 200°F.
Pat chicken dry and season with salt and pepper.
Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
Make dumplings:
Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
Make gravy and cook dumplings:
Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
Sprinkle chicken, dumplings, and gravy with remaining herbs.
From epicurious.com
active time: 40 min
total time: 1 3/4 hr
When our executive food editor, Zanne Stewart, was growing up, her family spent summers in Michigan's Upper Peninsula. This recipe was inspired by a dish of chicken and dumplings she remembers well from those vacations.
For chicken
1 (3- to 3 1/2-lb) chicken, quartered and backbone removed
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 cup chopped shallot (6 oz)
1/2 cup dry white wine
For dumplings
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons cold unsalted butter, cut into bits
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2/3 cup well-shaken buttermilk
For gravy
3 cups chicken stock or broth
1/4 cup heavy cream
2 1/2 tablespoons all-purpose flour
Cook chicken:
Preheat oven to 200°F.
Pat chicken dry and season with salt and pepper.
Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
Make dumplings:
Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
Make gravy and cook dumplings:
Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
Sprinkle chicken, dumplings, and gravy with remaining herbs.
From epicurious.com
INDIAN DAL
Serves 6
Nutritious and flavorful, with added heat from a jalapeño, this recipe is an ideal choice for a quick evening meal. Dal is one of the principal foods of the Indian subcontinent where the term can be used to mean either an ingredient or the dish made from it. If using green or black beluga lentils instead of red, the cooking time should be increased by 10 to 15 minutes. Serve over a bed of brown rice.
Ingredients
2 cups red lentils
2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
1 teaspoon whole cumin seeds
1/4 teaspoon ground cardamom
4 cloves garlic, finely chopped
2 tablespoons finely chopped ginger
4 cups vegetable broth
1 1/2 cups chopped tomatoes, with their juice
1/3 cup chopped cilantro
1 teaspoon ground turmeric
Salt to taste
1 jalapeno pepper, stemmed, seeded and finely chopped
Method
Spread lentils out on a sheet tray and pick through to remove any stones or debris. Rinse lentils and drain well.
Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes. Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes. Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeno and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes. Ladle into bowls and serve.
Nutrition
Per serving (about 11oz/302g-wt.): 300 calories (60 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 710mg sodium, 43g total carbohydrate (10g dietary fiber, 4g sugar), 18g protein
From Whole Foods
MASOOR DAL RECIPE
Ingredients:
2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water
Preparation:
Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.
From Indian Food Forever
2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water
Preparation:
Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.
From Indian Food Forever
Warming Dal and Pumpkin Soup
Makes 4 good-size bowls
1 small onion
2 cloves garlic
A walnut-sized knob of ginger
225 grams (8 oz.) split red lentils
1 tsp ground turmeric
1 tsp ground chili
250 grams (9 oz.) pumpkin
small bunch coriander, roughly chopped
For the onion topping:
2 medium onions
2 tbsp vegetable oil
2 small hot chillies (I used chili flakes, not having any fresh chilies on hand)
2 cloves garlic
1. Peel the onion and chop it roughly. Peel and crush the garlic and put it with the onion into a medium-sized, heavy saucepan. Peel the ginger, cut it into thin shreds and stir that in too. Add the lentils and pour in 1 1/2 litres (6 cups) of water. Bring to the boil, then turn the heat down to an enthusiastic simmer. Stir in the ground turmeric and chili, season and leave to simmer, covered, for twenty minutes.
2. While the soup is cooking, bring a medium-size pan of water to the boil. Peel the pumpkin and scoop out the seeds and fibre, then cut the flesh into fat chunks. Boil the pumpkin pieces for ten minutes, until they are tender enough to take a skewer without much pressure. Drain them and set aside.
3. To make the onion topping, peel the onions and cut them into thin rings. Cook them in the oil in a shallow pan until they start to colour. Cut the chilies in half, scrape out the seeds and slice the flesh finely. Peel and finely slice the garlic and add it with the chilies to the onions. Continue cooking until the onions are a deep golden brown. Set aside.
4. Remove the lid from the lentils and turn up the heat, boiling hard for 5 minutes. Remove the pan from the heat, then add the drained pumpkin. Put the soup through the blender until smooth, then pour it into a bowl. Stir in the roughly chopped coriander and check the seasoning. I find this soup likes a more generous than usual amount of salt.
5. Serve in deep bowls with a spoonful of the spiced onions on top.
Difficulty level: Easy
From Planet Green
Potatoes Fit for a Dauphin, or Potatoes Dauphinoise
Potatoes Dauphinoise
I love all things potatoes and this is one of my favourite potato dishes. This French recipe was created in the 18th century in the "Land of the four mountains": Lans, Villard de Lans, Autrans and Sassenage. The original recipe calls for heavy cream -- whipping cream is deemed "light" -- and a turnip.
It goes well with just about anything – a green salad with vinaigrette, a steak, fish, or even all by itself eaten cold in the light of the open fridge. It’s incredible with ham, but I no longer eat pork so I have only my memories of it.
Best of all, it’s dead easy and always impresses company.
Ingredients:
1 lb medium yellow potatoes, peeled and sliced into thin rounds – I
don’t always peel them, but it’s up to you
Salt and freshly ground black pepper
Pinch nutmeg, freshly grated is best
2 1/2 cups milk, can be low fat, or cream -- it's your waistline
1/2 stick (2 oz) butter
1 cup or more to taste Gruyere cheese, grated – Gruyere is a must, do NOT substitute it
1 garlic clove
1 small onion, thinly sliced -- optional
Method:
1. Heat the oven to 350°F or 325F if you have a fast oven.
2. Rub a shallow, ovenproof gratin dish well with garlic and butter it. Layer potatoes and onions, dotting each layer with butter, salt, pepper, nutmeg and cheese. Leave about 1/2 cup cheese aside.
3. Pour milk or cream over potatoes, shaking to make sure it is evenly dispersed. Potatoes should be covered. Don't pour the liquid all at once -- check to see if it is enough. If not, add more.
4. Sprinkle the remaining cheese on top and dot with butter.
5. Bake uncovered in a preheated oven for 30-40 minutes or until the potatoes are cooked through and the dish is golden and crispy on top.
From Open Salon
Another recipe for potato dauphinoise
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