Monday, June 23, 2008
1 Cup Flour
1−1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2−1/4 teaspoons McCormick Season−all
Place cool water in bowl, add 1/4 teaspoon season−all and
dissolve bouillon cubes in mixture. Place cubed chicken in
water, mix, cover and place in refrigerator for 12 hours or
next day. When ready to cook nuggets, mix flour, cracker meal,
2 teaspoons season−all and paprika in bowl. Heat oil for deep
frying. Drain chicken. Coat nuggets in flour, cracker mixture
and fry until golden. Chicken will be flavorful and juicy.
2 cloves Garlic, minced
2 cups Crushed Cornflakes
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
Dash ground Cloves
Crushed red pepper to taste (optional)
2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted
Preheat oven to 375 degrees.
In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic
or paper bag, combine cornflakes, chili powder, cumin, oregano, ground
cloves and crushed red pepper if using. Dip chicken pieces in sauce; toss in
cornflakes mixture; place on a greased shallow baking pan. Drizzle with
butter; bake 45 minutes or until golden and tender, and juices run clear.
1 Cup Teriyaki marinade (Lawry's Is best)
4 Whole−wheat hamburger buns
8 Slice Bacon
1/4 Cup Mayonnaise
1 Cup Alfalfa sprouts, loosely
4 Lettuce leaves
4 Large Tomato slices
4 Slice Kraft Swiss Cheese Singles
Marinate the chicken in the teriyaki marinade in a shallow bowl for 30
minutes. Preheat a clean barbecue to medium grilling heat. Brown the
faces of each bun in a frying pan on the stove.
Keep the pan hot.
Cook the bacon in the pan until crisp, then set aside.
Grill the chicken breasts 5 to 8 minutes per side, or until cooked through. Spread about
1/2 tablespoon of mayonnaise on the face of each bun, top and bottom.
Divide the sprouts into 4 portions and mound on each bottom bun. On the
sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken
breast half on each of the sandwiches, a top the tomato. Next, stack a
slice of Swiss cheese on the chicken, and then the 2 pieces of bacon,
crossed over each other. Top off the sandwich with the top bun.
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye−of−round or flank steak,
trimmed completely of fat and cut across grain into
slices 1/4 inch thick
To aid in slicing meat thinly, freeze the meat slightly
until ice crystals are formed.
Blend all ingredients except meat in small bowl. Dip each piece
of meat into marinade, coating well. Place in shallow dish.
Pour remaining marinade over top, cover and refrigerate
Oven method: Preheat oven to lowest setting (about 130F).
Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with
additional toweling. Flatten meat with rolling pin. Discard
towels and set meat directly on oven racks, with foil below
to catch any drips.
Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in
cool, dry area.
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.
Monday, June 9, 2008
3 tablespoons canola or vegetable oil
1/3 cup white popping corn
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1/3 pound) piece assertive blue cheese, frozen
1/2 cup coarsely chopped lightly toasted walnuts
1 tablespoon chopped fresh chives
In a large, partially covered saucepan, heat the oil and 1 kernel of popcorn until hot enough to make the corn pop. Add the remaining popcorn and cook, partially covered, shaking until all the corn is popped. Transfer the popcorn to a large mixing bowl. Season with salt and pepper. While popcorn is hot, grate the blue cheese over the popcorn. Add the walnuts and chives and toss until evenly coated. Serve immediately.
4 pounds chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
1/4 cup honey 1/4 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish
Preheat the oven to 425 degrees F.
Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender. While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.
1 (12-inch) round or oval, crusty, chewy bread, such as Tuscan-style or a sesame semolina
1 (14 to 16-ounce) jar giardiniera*, drained
1/2 pound thinly sliced sharp provolone
1 (14 to 16-ounce) jar roasted red peppers, or 2 fresh roasted red bell peppers, see note
1 (14-ounce) can quartered artichoke hearts in water, drained
1 (12-ounce) bag mixed salad greens, any variety
1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves 15 to 20 leaves fresh basil, torn
1/3 pound sliced Genoa salami
1/3 pound sliced sweet soppressata
1/3 pound sliced cappacola (hot cured pork shoulder)
1/4 red onion, thinly sliced 1 vine-ripe tomato, thinly sliced
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
8 hot or sweet pickled cherry peppers
8 (8,10 or 12-inch) bamboo party skewers
Serving suggestions: green and black olives, herb flavored potato chips * Giardiniera is a Italian pickled salad of cauliflower, hot peppers and carrot found in International Foods aisle of market
Cut the top off of a large round or oval bread and hollow it out leaving a half inch rim and bottom to your bread. The loaf should resemble a bowl or deep pie shell. Pulse the giardiniera in a food processor into a coarse relish. Spread and press relish into the bottom of your bread shell in an even layer. Top relish with a layer of provolone slices, red pepper pieces, and artichoke hearts.
Press ingredients down as you work to make room in your shell for as much antipasto as possible. Combine mixed greens, parsley, and basil in a bowl. Add a thin layer of greens on top of artichokes, and drizzle with oil. Layer in meats and remaining cheese. Top with a few more greens, onion and tomato slices, and another drizzle of oil. Season the top of filled shell with salt and pepper. Bag up remaining unused greens and herbs for tomorrow night's salad. Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel. When you are ready to serve, spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread. Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.
Note: to roast peppers, split each red bell pepper down the center and gut them by scooping out seeds with a tug using your cupped hand. Place peppers skin-side-up under broiler preheated to high. Leave oven door ajar for steam to escape and blacken peppers entirely. Place charred peppers into a paper bag and roll the bag up tightly. Let stand 5 minutes until peppers are cool enough to handle and peel off charred skins.
Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.
While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface. Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them.
1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons sea salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.