prep time: tbd
cook time: tbd
servings: 4
ingredients:
8 veal cutlets - pounded to 1/8-inch thick
salt
pepper
16 sage leaves
8 slices prosciutto
1 cup flour
5 tablespoons olive oil
1/2 pound mixed mushrooms - chopped
1 large shallot - finely chopped
2 cloves garlic - finely chopped
1 cup marsala
1/2 cup chicken stock
3 tablespoons butter
1 large bundle asparagus - trimmed
2 tablespoons chopped parsley
steps:
1. preheat oven to the lowest setting. add a platter and 4 dinner plates; let warm.
2. season the veal on both sides with salt and pepper. place 2 sage leaves on top of each cutlet, then wrap slice of prosciutto around. place the flour on a large plate and dredge the cutlets lightly shaking off the excess flour.
3. in a large skillet, heat 2 tablespoons olive oil over medium-high heat. add half the cutlets and cook, turning once, until golden and cooked through, 2 - 3 minutes per side. transfer to the warm platter and repeat with 2 tablespoons of olive oil for the remaining cutlets.
4. add the remaining 1 tablespoon olive oil to the skillet. add the mushrooms and cook, stirring often, until brown, 7 - 8 minutes. add the shallot and garlic, stir 1 minute then add the marsala. increase the heat to high and boil until the sauce is reduced by half, about 4 minutes. add the stock and butter and remove from heat. stir until the butter melts and the sauce thickens.
5. in another large skillet, bring a few inches of water to a boil. salt the water, add asparagus, and cook until crisp tender, about 3 minutes.
6. divide the cutlets among the warm plates. top with marsala mushrooms. garnish with chopped parsley.
- rachael ray magazine, july/august 2014
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
3.11.2015
scampi with cherry tomatoes
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1/4 cup olive oil
2 large shallots - finely chopped
4 large cloves garlic - thinly sliced
1 teaspoon crushed red pepper
1/2 teaspoon fennel seed
1/4 cup brandy or sherry
3/4 cup dry white wine
1/2 cup chicken stock
1 1/2 pints cherry tomatoes - halved
2 pounds jumbo shrimp - peeled, deveined, with tails left on
salt
pepper
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon juice
ciabatta bread - sliced and grilled
steps:
1. in a large skillet with a tight-fitting lid, heat olive oil over medium-high heat. add the shallots, garlic, red pepper, and fennel seed. cook, stirring, until the vegetables soften, about 2 minutes.
2. add brandy and using a long kitchen match or barbecue lighter, ignite the alcohol. turn off the heat and let the flame subside. add the wine and simmer until reduced by half, about 3 minutes.
3. add the stock and tomatoes. cook until the tomatoes are heated through, about 2 minutes. add the shrimp and season with salt and pepper. cover the pan and simmer, shaking occasionally, until the shrimp are opaque in the center, about 3 minutes.
4. stir in parsley and lemon juice. serve with bread.
- rachael ray magazine, july/august 2014
cook time: tbd
servings: 4 - 6
ingredients:
1/4 cup olive oil
2 large shallots - finely chopped
4 large cloves garlic - thinly sliced
1 teaspoon crushed red pepper
1/2 teaspoon fennel seed
1/4 cup brandy or sherry
3/4 cup dry white wine
1/2 cup chicken stock
1 1/2 pints cherry tomatoes - halved
2 pounds jumbo shrimp - peeled, deveined, with tails left on
salt
pepper
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon juice
ciabatta bread - sliced and grilled
steps:
1. in a large skillet with a tight-fitting lid, heat olive oil over medium-high heat. add the shallots, garlic, red pepper, and fennel seed. cook, stirring, until the vegetables soften, about 2 minutes.
2. add brandy and using a long kitchen match or barbecue lighter, ignite the alcohol. turn off the heat and let the flame subside. add the wine and simmer until reduced by half, about 3 minutes.
3. add the stock and tomatoes. cook until the tomatoes are heated through, about 2 minutes. add the shrimp and season with salt and pepper. cover the pan and simmer, shaking occasionally, until the shrimp are opaque in the center, about 3 minutes.
4. stir in parsley and lemon juice. serve with bread.
- rachael ray magazine, july/august 2014
3.06.2015
vegetable "lasagna" stacks
prep time: 30 minutes
servings: 4
ingredients:
3 zucchini - cut on an angle into 1/4-inch thick slices
1 lemon - zested and juiced
2 tablespoons olive oil
1 pound ricotta
1/4 cup heavy cream
5 tablespoon chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
1 large tomato - thinly sliced
2 tablespoons pesto
salt
pepper
steps:
1. in a small bowl, toss zucchini with lemon zest, lemon juice, olive oil, and salt and pepper.
2. in a medium bowl, combine the ricotta, heavy cream, parsley, and oregano. season with salt and pepper
3. build individual lasagnas by stacking three layers each of zucchini, ricotta mixture and tomato slices. top with pesto.
- rachael ray magazine, july/august 2014
servings: 4
ingredients:
3 zucchini - cut on an angle into 1/4-inch thick slices
1 lemon - zested and juiced
2 tablespoons olive oil
1 pound ricotta
1/4 cup heavy cream
5 tablespoon chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
1 large tomato - thinly sliced
2 tablespoons pesto
salt
pepper
steps:
1. in a small bowl, toss zucchini with lemon zest, lemon juice, olive oil, and salt and pepper.
2. in a medium bowl, combine the ricotta, heavy cream, parsley, and oregano. season with salt and pepper
3. build individual lasagnas by stacking three layers each of zucchini, ricotta mixture and tomato slices. top with pesto.
- rachael ray magazine, july/august 2014
2.25.2015
grilled ratatouille with crostini and goat cheese
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 white onion - peeled and halved lengthwise
2 lemons - halved, seeds removed
1 yellow bell pepper - halved lengthwise, stem and seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch think
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup chopped fresh basil
2 teaspoon fresh thyme leaves + more for garnish
1/2 teaspoon salt
pepper
8 ounces goat cheese - softened
steps:
1. heat the grill. place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. grill lemon halves until lightly caramelized, 3 - 5 minutes total. grilled onion until it is heavily charred, about - 15 minutes total. grill peppers, zucchini, and eggplant until charred and very soft, about 3 - 8 minutes per side total. transfer to a cutting board.
2. grill bread until lightly charred and toasted, about 1 minute per side. have one or two of the garlic cloves and rub cut sides on the grilled bread. mince remaining garlic clove and set aside.
3. chop vegetables into bit-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. adjust seasoning as needed. set aside.
4. arrange ratatouille, grilled bread, and goat cheese on a large platter. sprinkle thyme leaves, pepper, and salt over goat cheese.
- new york times, september 2013
cook time: tbd
servings: 6 - 8
ingredients:
1 white onion - peeled and halved lengthwise
2 lemons - halved, seeds removed
1 yellow bell pepper - halved lengthwise, stem and seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch think
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup chopped fresh basil
2 teaspoon fresh thyme leaves + more for garnish
1/2 teaspoon salt
pepper
8 ounces goat cheese - softened
steps:
1. heat the grill. place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. grill lemon halves until lightly caramelized, 3 - 5 minutes total. grilled onion until it is heavily charred, about - 15 minutes total. grill peppers, zucchini, and eggplant until charred and very soft, about 3 - 8 minutes per side total. transfer to a cutting board.
2. grill bread until lightly charred and toasted, about 1 minute per side. have one or two of the garlic cloves and rub cut sides on the grilled bread. mince remaining garlic clove and set aside.
3. chop vegetables into bit-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. adjust seasoning as needed. set aside.
4. arrange ratatouille, grilled bread, and goat cheese on a large platter. sprinkle thyme leaves, pepper, and salt over goat cheese.
- new york times, september 2013
2.23.2015
venison meat pies
prep time: 80 minutes
cook time: 25 minutes
servings: 3 6-inch pies
ingredients:
1/4 cup flour
2 cups bread flour
1 teaspoon salt
3/4 cup warm water
1 yeast packet
1 tablespoon butter
12 ounces ground venison
6 cloves garlic - chopped
2 tablespoons fresh oregano - chopped
2 tablespoons fresh parsley - chopped
2 tablespoons green onion - chopped
2 teaspoon salt
1 teaspoon pepper
3 tablespoon butter
1 egg
steps:
1. mix the flours and salt together in a large bowl. mix the yeast and the warm water in a cup and let hydrate for 15 minutes. meanwhile, mix the butter into the flour with your hands until it looks like coarse meal.
2. pour the hydrated yeast into the flour and mix well. knead for 5 minutes, cover in plastic rap, and let rest 1 hour.
3. meanwhile, combine venison, garlic, oregano, parsley, green onion, salt and pepper in a bowl.
4. preheat oven to 475 degrees. roll the dough into a rough log and slice off 1/3 of it. cut each piece into thirds. take out one of the pieces form the larger portion of dough and keep the rest covered with a damp cloth.
5. roll out the dough into a 6-inch circle about 1/8-inch thick. use a bowl or large glass to cut a perfect circle. put some of the filling into the center of the circle, leaving about 1 inch border on all sides. set that dough onto a baking sheet lined with parchment. do the same with the other 2 larger pieces of dough. when you have all three pies set out, press 1 tablespoon of butter onto the center of the filling of each pie.
6. to make the tops of the pies, roll out each smaller piece of dough to about the same thickness, about 5-inches in diameter. lay the top on the venison filling. take up the bottom of the larger piece of dough and attach it to the top piece of dough by pinching and crimping it over. do this all around the pie to seal it. with a very sharp knife slice vents in the to top of the pie.
7. beat the egg with a little water and paint all the pies with it. bake in the oven for 20 - 25 minutes or until they are golden brown. let the pies rest on a rack for at least 10 minutes before eating.
- unknown
cook time: 25 minutes
servings: 3 6-inch pies
ingredients:
1/4 cup flour
2 cups bread flour
1 teaspoon salt
3/4 cup warm water
1 yeast packet
1 tablespoon butter
12 ounces ground venison
6 cloves garlic - chopped
2 tablespoons fresh oregano - chopped
2 tablespoons fresh parsley - chopped
2 tablespoons green onion - chopped
2 teaspoon salt
1 teaspoon pepper
3 tablespoon butter
1 egg
steps:
1. mix the flours and salt together in a large bowl. mix the yeast and the warm water in a cup and let hydrate for 15 minutes. meanwhile, mix the butter into the flour with your hands until it looks like coarse meal.
2. pour the hydrated yeast into the flour and mix well. knead for 5 minutes, cover in plastic rap, and let rest 1 hour.
3. meanwhile, combine venison, garlic, oregano, parsley, green onion, salt and pepper in a bowl.
4. preheat oven to 475 degrees. roll the dough into a rough log and slice off 1/3 of it. cut each piece into thirds. take out one of the pieces form the larger portion of dough and keep the rest covered with a damp cloth.
5. roll out the dough into a 6-inch circle about 1/8-inch thick. use a bowl or large glass to cut a perfect circle. put some of the filling into the center of the circle, leaving about 1 inch border on all sides. set that dough onto a baking sheet lined with parchment. do the same with the other 2 larger pieces of dough. when you have all three pies set out, press 1 tablespoon of butter onto the center of the filling of each pie.
6. to make the tops of the pies, roll out each smaller piece of dough to about the same thickness, about 5-inches in diameter. lay the top on the venison filling. take up the bottom of the larger piece of dough and attach it to the top piece of dough by pinching and crimping it over. do this all around the pie to seal it. with a very sharp knife slice vents in the to top of the pie.
7. beat the egg with a little water and paint all the pies with it. bake in the oven for 20 - 25 minutes or until they are golden brown. let the pies rest on a rack for at least 10 minutes before eating.
- unknown
2.18.2015
pan-fried trout
prep time: 15 minutes
cook time: 40 minutes
servings: 4
ingredients:
1 1/2 cups bread crumbs
1 clove garlic - smashed
2 tablespoon finely chopped parsley
2 tablespoons finely chopped oregano
pinch crushed red pepper flakes
3 lemons - juiced and 1 lemon zested
salt
1/2 cup dijon mustard
4 trout - boned, belly flap removed, rinsed and patted dry (heads and tails left on)
olive oil
steps:
1. in a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest, and salt to taste.
2. in a small bowl, mix together the mustard and the juice of 1 lemon. brush both sides of the trout with mustard mixture. coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
3. preheat oven to 250 degrees. coat a large skillet with about 1/4 - 1/2-inch olive oil and bring to a medium-high heat. add the fist to the pan, skin side down, and cook the fish 2/3's of the way, about 6 - 7 minutes. carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 - 3 minutes. dry fish on paper towels and reserve to warm oven.
4. remove the oil and brown bits from the pan. add the butter and remaining lemon juice and swirl to combine as the butter melts. season with salt to taste and reduce by about half. drizzle the fish with butter lemon sauce and serve.
- food network
cook time: 40 minutes
servings: 4
ingredients:
1 1/2 cups bread crumbs
1 clove garlic - smashed
2 tablespoon finely chopped parsley
2 tablespoons finely chopped oregano
pinch crushed red pepper flakes
3 lemons - juiced and 1 lemon zested
salt
1/2 cup dijon mustard
4 trout - boned, belly flap removed, rinsed and patted dry (heads and tails left on)
olive oil
steps:
1. in a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest, and salt to taste.
2. in a small bowl, mix together the mustard and the juice of 1 lemon. brush both sides of the trout with mustard mixture. coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
3. preheat oven to 250 degrees. coat a large skillet with about 1/4 - 1/2-inch olive oil and bring to a medium-high heat. add the fist to the pan, skin side down, and cook the fish 2/3's of the way, about 6 - 7 minutes. carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 - 3 minutes. dry fish on paper towels and reserve to warm oven.
4. remove the oil and brown bits from the pan. add the butter and remaining lemon juice and swirl to combine as the butter melts. season with salt to taste and reduce by about half. drizzle the fish with butter lemon sauce and serve.
- food network
2.13.2015
roast pheasant
prep time: 35 minutes
cook time: 60 minutes
servings: 6
ingredients:
3 pheasants - innards removed, wing tips and necks trimmed
salt
pepper
1 onion - coarsely chopped
1 carrot - coarsely chopped
1 orange - halved
3 sprigs fresh thyme
6 slices thick-cut bacon - cut in half
1/4 cup madeira
1 cup chicken stock
2 tablespoons unsalted butter - cold
steps:
1. preheat oven to 500 degrees and position the oven rack in the bottom third of the oven. season the cavities and the outside of each pheasant liberally with salt and pepper. divide the chopped onion and carrot equally among the cavities of the pheasants. squeeze the juice form both halves of the orange and set aside. cut 1 of the squeezed halves into 3 pieces and tuck inside the cavities along with the vegetables. insert 1 sprig of thyme into the cavity.
2. arrange the pheasants in a large roasting pan, breast sides up. lay 2 strips of bacon over the top of each pheasant, butting the bacon into pieces if necessary to cover as much of the pheasant as possible. roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 - 40 minutes or until the juices run clear. remove the pheasants from the oven and transfer to a serving platter; loosely tent.
3. using a spoon, carefully remove excess fat from the pan. place the roasting pan over high heat and when hot, deglaze with the reserved orange juice and madeira, using a wooden spoon to scrape any brown bits from the bottom. when the orange juice and madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 - 4 minutes. swirl in the butter and remove from the heat. season to taste with salt and pepper.
4. remove the back bone from each pheasant, then cut along the breastbone to divide the birds into two halves. service 1/2 pheasant per person, napped with some of the sauce.
- food nework
cook time: 60 minutes
servings: 6
ingredients:
3 pheasants - innards removed, wing tips and necks trimmed
salt
pepper
1 onion - coarsely chopped
1 carrot - coarsely chopped
1 orange - halved
3 sprigs fresh thyme
6 slices thick-cut bacon - cut in half
1/4 cup madeira
1 cup chicken stock
2 tablespoons unsalted butter - cold
steps:
1. preheat oven to 500 degrees and position the oven rack in the bottom third of the oven. season the cavities and the outside of each pheasant liberally with salt and pepper. divide the chopped onion and carrot equally among the cavities of the pheasants. squeeze the juice form both halves of the orange and set aside. cut 1 of the squeezed halves into 3 pieces and tuck inside the cavities along with the vegetables. insert 1 sprig of thyme into the cavity.
2. arrange the pheasants in a large roasting pan, breast sides up. lay 2 strips of bacon over the top of each pheasant, butting the bacon into pieces if necessary to cover as much of the pheasant as possible. roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 - 40 minutes or until the juices run clear. remove the pheasants from the oven and transfer to a serving platter; loosely tent.
3. using a spoon, carefully remove excess fat from the pan. place the roasting pan over high heat and when hot, deglaze with the reserved orange juice and madeira, using a wooden spoon to scrape any brown bits from the bottom. when the orange juice and madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 - 4 minutes. swirl in the butter and remove from the heat. season to taste with salt and pepper.
4. remove the back bone from each pheasant, then cut along the breastbone to divide the birds into two halves. service 1/2 pheasant per person, napped with some of the sauce.
- food nework
2.09.2015
pastrami spice-encrusted venison with huckleberry ketchup
prep time: 24 hours
cook time: 45 minutes
servings: 6
huckleberry ketchup ingredients:
2 tablespoons vegetable oil
2 medium yellow onions- minced
1 teaspoon minced garlic
12 roma plum tomatoes - seeded and quartered
3 pounds huckleberries
2 cups dry red wine
1 cup red wine vinegar
2 oranges - zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin
venison ingredients:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 - 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons salt
1 cup juniper berries
4 tablespoons sugar
1 4-pound venison loin - trimmed of excess fat
1/4 cup vegetable oil
huckleberry ketchup steps:
1. in a large saucepan, heat the oil over medium high heat. add the onions and cook until they begin to caramelize, about 6 minutes. add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
2. add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. add the wine, vinegar, orange zest and juice, berries, thyme, pepper corns, bay leaves, sugar, tomato paste, and salt. stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 - 20 minutes. stir in gin and cook and additional 3 minutes.
3. strain ketchup into a small bowl and allow to cool.
venison steps:
1. in a spice mill grind the coriander seeds, mustard seeds, white peppercorns, allspice berries, chiles, gingerroot, cinnamon stick, bay leaves, salt, juniper berries, and sugar into a paste.
2. place the venison loin on a sheet of plastic wrap and lightly dust on all sides of with the pastrami spices, then wrap tightly. refrigerate the wrapped loin for at least 12 hours.
3. preheat oven to 400 degrees. in a large saute or roasting pan heat the vegetable oil over high heat. add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into the center reads 142 degrees. remove the loin from the oven, and let rest, covered, for 15 minutes before carving. serve with huckleberry ketchup.
- food network
cook time: 45 minutes
servings: 6
huckleberry ketchup ingredients:
2 tablespoons vegetable oil
2 medium yellow onions- minced
1 teaspoon minced garlic
12 roma plum tomatoes - seeded and quartered
3 pounds huckleberries
2 cups dry red wine
1 cup red wine vinegar
2 oranges - zested and juiced
8 juniper berries
3 sprigs fresh thyme
1 teaspoon black peppercorns
2 bay leaves
1 cup brown sugar
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup gin
venison ingredients:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 tablespoons white peppercorns
2 tablespoons allspice berries
6 - 8 dried red chiles
2-inch piece dried gingerroot
2-inch piece cinnamon stick
6 dried bay leaves
4 tablespoons salt
1 cup juniper berries
4 tablespoons sugar
1 4-pound venison loin - trimmed of excess fat
1/4 cup vegetable oil
huckleberry ketchup steps:
1. in a large saucepan, heat the oil over medium high heat. add the onions and cook until they begin to caramelize, about 6 minutes. add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
2. add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. add the wine, vinegar, orange zest and juice, berries, thyme, pepper corns, bay leaves, sugar, tomato paste, and salt. stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 - 20 minutes. stir in gin and cook and additional 3 minutes.
3. strain ketchup into a small bowl and allow to cool.
venison steps:
1. in a spice mill grind the coriander seeds, mustard seeds, white peppercorns, allspice berries, chiles, gingerroot, cinnamon stick, bay leaves, salt, juniper berries, and sugar into a paste.
2. place the venison loin on a sheet of plastic wrap and lightly dust on all sides of with the pastrami spices, then wrap tightly. refrigerate the wrapped loin for at least 12 hours.
3. preheat oven to 400 degrees. in a large saute or roasting pan heat the vegetable oil over high heat. add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into the center reads 142 degrees. remove the loin from the oven, and let rest, covered, for 15 minutes before carving. serve with huckleberry ketchup.
- food network
2.06.2015
bacon and blue cheese stuffed chicken breasts
prep time: 10 minutes
cook time: 40 minutes
servings: 4
ingredients:
1 sticks unsalted butter - at room temperature
2 ounces blue cheese - crumbled
2 slices smoked bacon - cooked until crisp and finely chopped
1 teaspoons chopped fresh chives
4 skin-on, bone-in chicken breasts
pinch of pepper
steps:
1. in a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon and chives together until combined.
2. preheat oven to 425 degrees. using your fingers carefully loosen the skin from the chicken breasts. stuff about 1/4 of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat.
3. put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. season each breast with a pinch of pepper. roast the chicken, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 - 40 minutes. let stand for 10 minutes.
- food network
cook time: 40 minutes
servings: 4
ingredients:
1 sticks unsalted butter - at room temperature
2 ounces blue cheese - crumbled
2 slices smoked bacon - cooked until crisp and finely chopped
1 teaspoons chopped fresh chives
4 skin-on, bone-in chicken breasts
pinch of pepper
steps:
1. in a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon and chives together until combined.
2. preheat oven to 425 degrees. using your fingers carefully loosen the skin from the chicken breasts. stuff about 1/4 of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat.
3. put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. season each breast with a pinch of pepper. roast the chicken, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 - 40 minutes. let stand for 10 minutes.
- food network
2.02.2015
walleye in puffed pastry
prep time: tbd
cook time: 45 minutes
servings: tbd
ingredients:
1 package frozen puff pastry - thawed according to directions
4 tablespoons butter - melted
4 tablespoons dry white wine
12 ounces skinless walleye fillets - cut into 3-ounce portions
salt
pepper
2 tablespoons chopped parsley
1 large egg - beaten
2 tablespoons milk
steps:
1. preheat oven to 350 degrees. on a lightly floured surface, roll out on of the puff pastry sheets with a rolling pin to make it large enough to cut out 2 circles approximately 8-inches in diameter. repeat with second sheet of puff pastry, cutting 2 more circles.
2. combine the butter and wine. lay out the circles on a lightly floured board. brush the centers of the circles with butter mixture, leaving 1-inch boarder around the edges.
3. place the walleye portions on the lower half of each circle and season lightly with salt and pepper. sprinkle with parsley.
4. whisk the egg into the butter mixture and brush the edges of the circles. fold over the tops of the circles and seal by making overlapping folds or pressing with the tines of a fork. use a spatula to place the puff pastry packages on an ungreased baking pan.
5. whisk the milk into the egg mixture and glaze the pastries being careful not to let the glaze run off the edge of the pastry.
6. bake pastry for 40 - 45 minutes or until puffed and golden brown.
- unknown
cook time: 45 minutes
servings: tbd
ingredients:
1 package frozen puff pastry - thawed according to directions
4 tablespoons butter - melted
4 tablespoons dry white wine
12 ounces skinless walleye fillets - cut into 3-ounce portions
salt
pepper
2 tablespoons chopped parsley
1 large egg - beaten
2 tablespoons milk
steps:
1. preheat oven to 350 degrees. on a lightly floured surface, roll out on of the puff pastry sheets with a rolling pin to make it large enough to cut out 2 circles approximately 8-inches in diameter. repeat with second sheet of puff pastry, cutting 2 more circles.
2. combine the butter and wine. lay out the circles on a lightly floured board. brush the centers of the circles with butter mixture, leaving 1-inch boarder around the edges.
3. place the walleye portions on the lower half of each circle and season lightly with salt and pepper. sprinkle with parsley.
4. whisk the egg into the butter mixture and brush the edges of the circles. fold over the tops of the circles and seal by making overlapping folds or pressing with the tines of a fork. use a spatula to place the puff pastry packages on an ungreased baking pan.
5. whisk the milk into the egg mixture and glaze the pastries being careful not to let the glaze run off the edge of the pastry.
6. bake pastry for 40 - 45 minutes or until puffed and golden brown.
- unknown
1.30.2015
game gumbo
prep time: 30 minutes
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
1.14.2015
mexican black beans with rice
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 cup uncooked white rice
2 16-ounce can mexican stewed tomatoes
1 4-ounce can chopped green chilies
4 tablespoons barbecue sauce
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 cup frozen corn kernels
1 lime - cut into wedges
steps:
1. in a medium saucepan cook rice as directed.
2. drain, rinse, and drain the black beans. break up the tomatoes if too large. in a medium saucepan combine the beans, tomatoes with their liquid, the chillies, barbecue sauce, cumin, and lime juice. simmer 5 minutes. add corn and simmer and additional 5 minutes.
3. adjust the seasoning if necessary and spoon the beans over the rice. serve with a wedge of lime.
- the seattle times, july 2013
cook time: tbd
servings: 6
ingredients:
1 cup uncooked white rice
2 16-ounce can mexican stewed tomatoes
1 4-ounce can chopped green chilies
4 tablespoons barbecue sauce
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 cup frozen corn kernels
1 lime - cut into wedges
steps:
1. in a medium saucepan cook rice as directed.
2. drain, rinse, and drain the black beans. break up the tomatoes if too large. in a medium saucepan combine the beans, tomatoes with their liquid, the chillies, barbecue sauce, cumin, and lime juice. simmer 5 minutes. add corn and simmer and additional 5 minutes.
3. adjust the seasoning if necessary and spoon the beans over the rice. serve with a wedge of lime.
- the seattle times, july 2013
1.12.2015
sweet and sour tofu
prep time: tbd
cook time: tbd
servings: 4 - 5
sauce ingredients:
1/2 cup ketchup
6 tablespoons chili sauce
2 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
6 tablespoons water
2 teaspoon cornstarch
1 1/2 teaspoon grated ginger
salt
pepper
ingredients:
2 pounds extra firm tofu - rinsed and pressed to dry, cut into 1-inch pieces
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1 red pepper - chopped
2 cloves garlic- diced
1 cup rice - cooked
sauce steps:
1. in a medium bowl combine ketchup, chili sauce, soy sauce, vinegar, brown sugar, water, cornstarch and ginger. salt and pepper to taste. set aside.
ingredients:
1. in a bowl, pour soy sauce over the tofu pieces and let set for 5 - 10 minutes.
2. combine cornstarch, flour, baking soda, salt, and pepper in a medium bowl. dunk each piece of tofu in the flour mixture and set on a separate plate.
3. heat about 1/4-inch of vegetable oil in a large skillet over high heat. add tofu to skillet in a single layer in batches. cook until crispy and golden brown, about 2 - 3 minutes. flip each piece and cook an additional 2-3 minutes, until crispy and golden brown. transfer to a paper towel lined bowl. repeat with remaining tofu.
4. in the same pan, remove all but about two tablespoons of oil. heat over high heat. saute the garlic until lightly golden. add the pepper and cook for another minute or two.
5. lower the heat to medium and add the sauce. continue cooking for about 5 minutes, until the sauce thickens. stir the sauce and peppers with the tofu and serve over rice.
- snixy kitchen
cook time: tbd
servings: 4 - 5
sauce ingredients:
1/2 cup ketchup
6 tablespoons chili sauce
2 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
6 tablespoons water
2 teaspoon cornstarch
1 1/2 teaspoon grated ginger
salt
pepper
ingredients:
2 pounds extra firm tofu - rinsed and pressed to dry, cut into 1-inch pieces
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1 red pepper - chopped
2 cloves garlic- diced
1 cup rice - cooked
sauce steps:
1. in a medium bowl combine ketchup, chili sauce, soy sauce, vinegar, brown sugar, water, cornstarch and ginger. salt and pepper to taste. set aside.
ingredients:
1. in a bowl, pour soy sauce over the tofu pieces and let set for 5 - 10 minutes.
2. combine cornstarch, flour, baking soda, salt, and pepper in a medium bowl. dunk each piece of tofu in the flour mixture and set on a separate plate.
3. heat about 1/4-inch of vegetable oil in a large skillet over high heat. add tofu to skillet in a single layer in batches. cook until crispy and golden brown, about 2 - 3 minutes. flip each piece and cook an additional 2-3 minutes, until crispy and golden brown. transfer to a paper towel lined bowl. repeat with remaining tofu.
4. in the same pan, remove all but about two tablespoons of oil. heat over high heat. saute the garlic until lightly golden. add the pepper and cook for another minute or two.
5. lower the heat to medium and add the sauce. continue cooking for about 5 minutes, until the sauce thickens. stir the sauce and peppers with the tofu and serve over rice.
- snixy kitchen
1.09.2015
mighty duck
prep time: tbd
cook time: tbd
servings: 2 - 4
ingredients:
1/2 cup salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic- smashed
1 5 1/2 - 6-pound duck
2 handfuls shredded chard
2 shallots - minced
dash sherry or balsamic vinegar
steps:
1. combine all ingredients, except duck, in a plastic container with a lid. place the lid on the container and shake to dissolve the salt.
2. remove the liver, gizzards, and heart from the duck. cut off wings. locate the spine at the base of the neck and cut, with kitchen shears, up the line of the backbone towards the neck cavity. turn the duck and cut straight towards the rear cavity; remove backbone.
3. turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. to separate the legs from the breast, flip your halves over so the flesh side is facing up at you. using the knife, make a crescent shape cut between the leg and the breast. lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an x. make sure that you are cutting through the skin and not the meat.
4. line the inside of a pot with a zip-top bag. place the duck quarters inside the bag, and pour the brine over the duck. seal the bag, ensuring that all air is removed from the bag. brine the duck for 2 - 2 1/2 hours in the refrigerator.
5. bring 1 1/2 - 2 inches of water to a boil in a large pot. place a colander into the pot and line the sides of the colander with the duck. do not stack the duck quarters on each other. cover and turn the heat to medium low. steam the duck for 45 minutes. set oven to 475 degrees. place a large cast iron skillet into the oven.
6. remove the duck pieces from steamer and place legs, skin skid down, into the hot skillet. place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
7. remove the duck from the skillet and rest under foil. add the chard and shallots to the skillet. toss the chard in the fat until it barely wilts. season with the sherry. serve with the duck.
- food network
cook time: tbd
servings: 2 - 4
ingredients:
1/2 cup salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic- smashed
1 5 1/2 - 6-pound duck
2 handfuls shredded chard
2 shallots - minced
dash sherry or balsamic vinegar
steps:
1. combine all ingredients, except duck, in a plastic container with a lid. place the lid on the container and shake to dissolve the salt.
2. remove the liver, gizzards, and heart from the duck. cut off wings. locate the spine at the base of the neck and cut, with kitchen shears, up the line of the backbone towards the neck cavity. turn the duck and cut straight towards the rear cavity; remove backbone.
3. turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. to separate the legs from the breast, flip your halves over so the flesh side is facing up at you. using the knife, make a crescent shape cut between the leg and the breast. lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an x. make sure that you are cutting through the skin and not the meat.
4. line the inside of a pot with a zip-top bag. place the duck quarters inside the bag, and pour the brine over the duck. seal the bag, ensuring that all air is removed from the bag. brine the duck for 2 - 2 1/2 hours in the refrigerator.
5. bring 1 1/2 - 2 inches of water to a boil in a large pot. place a colander into the pot and line the sides of the colander with the duck. do not stack the duck quarters on each other. cover and turn the heat to medium low. steam the duck for 45 minutes. set oven to 475 degrees. place a large cast iron skillet into the oven.
6. remove the duck pieces from steamer and place legs, skin skid down, into the hot skillet. place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
7. remove the duck from the skillet and rest under foil. add the chard and shallots to the skillet. toss the chard in the fat until it barely wilts. season with the sherry. serve with the duck.
- food network
1.07.2015
slow roasted duck
prep time: 15 minutes
cook time: 55 minutes
servings: 4
ingredients:
2 very fat wild ducks
1 tablespoon salt
1 lemon - cut in half
4 sprigs sage, rosemary, parsley and thyme
steps:
1. preheat oven to 300 degrees. using a needle or a sharp knife point, prick the skin of the duck all over - be sure not to pierce the meat.
2. rub the lemon all over the duck and stick it inside the cavity. liberally salt the bird; use a little more salt than you think you need. stuff the cavity with the herbs.
3. place on an iron frying pan or other oven proof pan and roast for 45 minutes. turn the heat up to 450 and roast for 10 more minutes.
4. remove from oven and let rest for 5 minutes.
- honest food
cook time: 55 minutes
servings: 4
ingredients:
2 very fat wild ducks
1 tablespoon salt
1 lemon - cut in half
4 sprigs sage, rosemary, parsley and thyme
steps:
1. preheat oven to 300 degrees. using a needle or a sharp knife point, prick the skin of the duck all over - be sure not to pierce the meat.
2. rub the lemon all over the duck and stick it inside the cavity. liberally salt the bird; use a little more salt than you think you need. stuff the cavity with the herbs.
3. place on an iron frying pan or other oven proof pan and roast for 45 minutes. turn the heat up to 450 and roast for 10 more minutes.
4. remove from oven and let rest for 5 minutes.
- honest food
1.05.2015
corn and crab bisque
prep time: 15 minutes
cook time: 30 minutes
servings: 8
ingredients:
1/4 cup butter
3/4 cup onion - chopped
3 14-ounce cans chicken broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon cajun seasoning
salt
pepper
4 ears corn - kernels cut from cob
1/2 cup half-and-half
3 tablespoons flour
1/2 cup milk
16-ounces fresh lump crab meat
steps:
1. heat butter in a large pot over medium heat. stir in onion, cook until soft and translucent. pour in chicken broth, and bring to a boil. stir in garlic, bay leaves, cayenne pepper, cajun seasoning, salt, and pepper. stir corn into boiling broth. simmer about 10 minutes. reduce heat to medium low.
2. remove 1 cup of soup, and set aside to cool slightly. then pour into a food processor. pour in half-and-half. puree for 30 - 45 seconds. set aside.
3. in a small bowl, stir together flour and milk. slowly stir into simmering soup. stirring constantly, simmer for 1 - 2 minutes. stir in puree mixture.
4. reduce the heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
- all recipes
cook time: 30 minutes
servings: 8
ingredients:
1/4 cup butter
3/4 cup onion - chopped
3 14-ounce cans chicken broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon cajun seasoning
salt
pepper
4 ears corn - kernels cut from cob
1/2 cup half-and-half
3 tablespoons flour
1/2 cup milk
16-ounces fresh lump crab meat
steps:
1. heat butter in a large pot over medium heat. stir in onion, cook until soft and translucent. pour in chicken broth, and bring to a boil. stir in garlic, bay leaves, cayenne pepper, cajun seasoning, salt, and pepper. stir corn into boiling broth. simmer about 10 minutes. reduce heat to medium low.
2. remove 1 cup of soup, and set aside to cool slightly. then pour into a food processor. pour in half-and-half. puree for 30 - 45 seconds. set aside.
3. in a small bowl, stir together flour and milk. slowly stir into simmering soup. stirring constantly, simmer for 1 - 2 minutes. stir in puree mixture.
4. reduce the heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
- all recipes
1.02.2015
singapore chili prawns
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 tablespoon peanut oil
1 pound shrimp - shelled and deveined
1 tablespoon chopped garlic
1 tablespoon grated ginger
1/4 cup chopped shallots
2 chilies - seeded and chopped
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chilli sauce
juice from 1/2 lime
2 teaspoons sugar
1 teaspoon corn starch
1 egg - lightly beaten
steps:
1. heat oil in a pan. add the garlic, ginger, shallots, and chilies and saute until fragrant, about 1 minute. add the shrimp and saute for a minute on both sides.
2. add the water, tomato sauce, sweet chili sauce, lime juice, sugar and cornstarch and bring to a boil.
3. stir in the egg and continue stirring until egg is cooked.
- closet cooking
cook time: tbd
servings: 4
ingredients:
1 tablespoon peanut oil
1 pound shrimp - shelled and deveined
1 tablespoon chopped garlic
1 tablespoon grated ginger
1/4 cup chopped shallots
2 chilies - seeded and chopped
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chilli sauce
juice from 1/2 lime
2 teaspoons sugar
1 teaspoon corn starch
1 egg - lightly beaten
steps:
1. heat oil in a pan. add the garlic, ginger, shallots, and chilies and saute until fragrant, about 1 minute. add the shrimp and saute for a minute on both sides.
2. add the water, tomato sauce, sweet chili sauce, lime juice, sugar and cornstarch and bring to a boil.
3. stir in the egg and continue stirring until egg is cooked.
- closet cooking
12.31.2014
roasted garlic white pizza with garlic sauce
prep time; 2 hours
cook time: 90 minutes
servings: 4 - 6
roasted garlic ingredients:
3 - 4 head garlic - upper quarter removed
4 teaspoon olive oil
salt
pepper
parmesan pizza dough ingredients:
1 cup warm water
1 1/4-ounce envelope dry yeast
1 teaspoon honey
2 tablespoon olive oil
2 3-4 cups flour
1/2 cup finely grated parmesan
salt
cornmeal
pizza ingredients:
1 cup whole milk
2 tablespoon unsalted butter
2 tablespoon flour
1/4 teaspoon + a pinch of salt
1/4 teaspoon cayenne pepper
3 - 4 heads roasted garlic
2 - 3 tablespoons yellow cornmeal
1 parmesan pizza dough
8 ounces fresh mozzarella - sliced
4 ounces grated fontina
2 tablespoon chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
roasted garlic steps:
1. preheat oven to 350 degrees. place garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. sprinkle lightly with salt and pepper and place, out side down, on the baking sheet.
2. bake until the cloves are soft and golden, about 1 hour. remove from the oven and let sit until cool enough to handle. carefully remove each clove of garlic from the heat. squeeze each head of garlic to expel any cloves that you cannot remove individually. set aside.
parmesan pizza dough steps:
1. in a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. let sit until the mixture is foamy, about 5 minutes.
2. add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but sill slightly sticky. turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 - 5 minutes.
3. oil a large mixing bowl with remaining olive oil. place the dough in the bowl, turning to coat with the oil. cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
4. punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
pizza steps:
1. gently heat milk in a small saucepan, just until barely simmering. remove and keep covered. in a separate saucepan, melt butter. when foam subsides, add flour and stir until smooth. cook for 1 - 2 minutes, stirring. do not allow flour to color. gradually add the warm milk, whisking to combine. add the salt and cayenne and increase the heat to medium. cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. remove from head.
2. add 10 of the roasted garlic cloves. pour the hot mixture into a blender, cover (make sure air can get in otherwise the heat will cause the mixture to explode out), and process until smooth. transfer to a small bowl and cool slightly.
3. place a pizza stone in the oven and preheat to 500 degrees. sprinkle 2 tablespoons of cornmeal on a baker's peel or baking sheet.
4. place the rolled out pizza dough circle on the prepared baker's peel. spread the cooled sauce over pizza dough, leaving a 3/4-inch border. place sliced mozzarella on top of the sauce. sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with grated fontina. transfer to the pizza stone.
5. bake the pizza for 8 - 10 minutes or until the crust is golden and cheese is melted and bubbly and golden brown in spots. remove from the oven and sprinkle chopped herbs over the top.
- food network
cook time: 90 minutes
servings: 4 - 6
roasted garlic ingredients:
3 - 4 head garlic - upper quarter removed
4 teaspoon olive oil
salt
pepper
parmesan pizza dough ingredients:
1 cup warm water
1 1/4-ounce envelope dry yeast
1 teaspoon honey
2 tablespoon olive oil
2 3-4 cups flour
1/2 cup finely grated parmesan
salt
cornmeal
pizza ingredients:
1 cup whole milk
2 tablespoon unsalted butter
2 tablespoon flour
1/4 teaspoon + a pinch of salt
1/4 teaspoon cayenne pepper
3 - 4 heads roasted garlic
2 - 3 tablespoons yellow cornmeal
1 parmesan pizza dough
8 ounces fresh mozzarella - sliced
4 ounces grated fontina
2 tablespoon chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
roasted garlic steps:
1. preheat oven to 350 degrees. place garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. sprinkle lightly with salt and pepper and place, out side down, on the baking sheet.
2. bake until the cloves are soft and golden, about 1 hour. remove from the oven and let sit until cool enough to handle. carefully remove each clove of garlic from the heat. squeeze each head of garlic to expel any cloves that you cannot remove individually. set aside.
parmesan pizza dough steps:
1. in a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. let sit until the mixture is foamy, about 5 minutes.
2. add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but sill slightly sticky. turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 - 5 minutes.
3. oil a large mixing bowl with remaining olive oil. place the dough in the bowl, turning to coat with the oil. cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
4. punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
pizza steps:
1. gently heat milk in a small saucepan, just until barely simmering. remove and keep covered. in a separate saucepan, melt butter. when foam subsides, add flour and stir until smooth. cook for 1 - 2 minutes, stirring. do not allow flour to color. gradually add the warm milk, whisking to combine. add the salt and cayenne and increase the heat to medium. cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. remove from head.
2. add 10 of the roasted garlic cloves. pour the hot mixture into a blender, cover (make sure air can get in otherwise the heat will cause the mixture to explode out), and process until smooth. transfer to a small bowl and cool slightly.
3. place a pizza stone in the oven and preheat to 500 degrees. sprinkle 2 tablespoons of cornmeal on a baker's peel or baking sheet.
4. place the rolled out pizza dough circle on the prepared baker's peel. spread the cooled sauce over pizza dough, leaving a 3/4-inch border. place sliced mozzarella on top of the sauce. sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with grated fontina. transfer to the pizza stone.
5. bake the pizza for 8 - 10 minutes or until the crust is golden and cheese is melted and bubbly and golden brown in spots. remove from the oven and sprinkle chopped herbs over the top.
- food network
12.29.2014
chicken enchilada pie
prep time: tbd
cook time: tbd
servings: 8
ingredients:
2 pounds chicken breast - cut into 2-inch pieces
2 medium white onions
1 tablespoon olive oil
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
2 red bell peppers
2 yellow squash
1 can yellow corn
1 can black beans
1 package corn tortillas
1 large can red or green enchilada sauce
2 small packages of jiffy cornbread mix (with 1 egg and milk specified on the box)
16-ounces shredded cheese
salt
pepper
35 - 40 charcoal coals
steps:
1. cook chicken with onions, oil, cumin, cayenne pepper, and salt and pepper to taste.
2. add peppers and squash. cook for about 5 - 10 minutes; set aside. prepare the cornbread mix according to package. light coals for dutch oven.
3. add corn and black beans to chicken mixture. cook until warmed through.
4. pour 1 cup enchilada sauce in the bottom of the dutch oven. add a layer of chicken mixture and place a single layer of corn tortillas on top. repeat layers until all chicken mix is used. pour the liquid mixture of cornbread on top of the layers. spread cheese on top.
5. find a flat surface and put a round lid on the ground with three flat, similarly sized rocks in a triangle formation. put 5 coals evenly spaced between the rocks. place the dutch oven on the lid, balanced on the rocks. line the top with coals, and put two coals in the center. wait 25 - 30 minutes.
- unknown
cook time: tbd
servings: 8
ingredients:
2 pounds chicken breast - cut into 2-inch pieces
2 medium white onions
1 tablespoon olive oil
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
2 red bell peppers
2 yellow squash
1 can yellow corn
1 can black beans
1 package corn tortillas
1 large can red or green enchilada sauce
2 small packages of jiffy cornbread mix (with 1 egg and milk specified on the box)
16-ounces shredded cheese
salt
pepper
35 - 40 charcoal coals
steps:
1. cook chicken with onions, oil, cumin, cayenne pepper, and salt and pepper to taste.
2. add peppers and squash. cook for about 5 - 10 minutes; set aside. prepare the cornbread mix according to package. light coals for dutch oven.
3. add corn and black beans to chicken mixture. cook until warmed through.
4. pour 1 cup enchilada sauce in the bottom of the dutch oven. add a layer of chicken mixture and place a single layer of corn tortillas on top. repeat layers until all chicken mix is used. pour the liquid mixture of cornbread on top of the layers. spread cheese on top.
5. find a flat surface and put a round lid on the ground with three flat, similarly sized rocks in a triangle formation. put 5 coals evenly spaced between the rocks. place the dutch oven on the lid, balanced on the rocks. line the top with coals, and put two coals in the center. wait 25 - 30 minutes.
- unknown
12.26.2014
duck confit with green salt
prep time: tbd
cook time: tbd
servings 8 - 10
green salt ingredients: 1 cup salt
1/2 cup fresh parsley
2 tablespoon fresh thyme - chopped
fresh bay leaves
confit ingredients:
8 - 10 duck legs
5 cups duck fat
1/2 cup green salt
green salt steps:
1. blend salt, parsley, thyme, and bay leaves together in a blender.
confit steps:
1. season duck legs with green salt, let sit overnight.
2. place the duck fat and legs in a large saucepan over medium high heat, simmer for about 30 minutes, until a fork plunges easily into the thigh. transfer the legs into a sealable container and pour the duck fat overtop so they are submerged. cool completely.
3. remove the legs from the fat and scrape off any excess. place the legs in a large frying pan over medium heat. let the duck legs brown on both sides, about 5 minutes on each side.
- goop
cook time: tbd
servings 8 - 10
green salt ingredients: 1 cup salt
1/2 cup fresh parsley
2 tablespoon fresh thyme - chopped
fresh bay leaves
confit ingredients:
8 - 10 duck legs
5 cups duck fat
1/2 cup green salt
green salt steps:
1. blend salt, parsley, thyme, and bay leaves together in a blender.
confit steps:
1. season duck legs with green salt, let sit overnight.
2. place the duck fat and legs in a large saucepan over medium high heat, simmer for about 30 minutes, until a fork plunges easily into the thigh. transfer the legs into a sealable container and pour the duck fat overtop so they are submerged. cool completely.
3. remove the legs from the fat and scrape off any excess. place the legs in a large frying pan over medium heat. let the duck legs brown on both sides, about 5 minutes on each side.
- goop
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