A few posts ago, I posted several recipes for variations on the original deviled egg recipe. Well, here is another one that I like.
Potato Salad Deviled Eggs
Ingredients
* 8 eggs
* 1 large potato, coarsely chopped
* 2 teaspoons pickle relish
* 2 teaspoons mustard
* 4 teaspoons creamy salad dressing (such as Miracle Whip®)
* salt to taste
* ground black pepper to taste
* paprika for garnish
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Monday, May 31, 2010
Pomodoro Sauce
After serving the bruschetta recipe below as an appetizer, it is time to move on to the entree. Try this Pomodoro Sauce over your favorite pasta.
Pomodoro Pasta Sauce
Ingredients
* 1 (28 ounce) can diced tomatoes
* 2 stalks celery, with leaves, chopped
* 2 carrots, peeled and chopped
* 1 small sweet onion, chopped
* 3 cloves garlic
* 1/2 (6 ounce) can tomato paste
* 2 cups water
* 2 cups red wine
* 1 teaspoon dried sage
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 1 tablespoon dried oregano
* salt and ground black pepper to taste
Directions
Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
Pomodoro Pasta Sauce
Ingredients
* 1 (28 ounce) can diced tomatoes
* 2 stalks celery, with leaves, chopped
* 2 carrots, peeled and chopped
* 1 small sweet onion, chopped
* 3 cloves garlic
* 1/2 (6 ounce) can tomato paste
* 2 cups water
* 2 cups red wine
* 1 teaspoon dried sage
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 1 tablespoon dried oregano
* salt and ground black pepper to taste
Directions
Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
Ahhhhh! Mango!
Shrimp and Mango Bruschetta
Ingredients
* 1/2 pound chopped shrimp
* 2 cups mango, cut into small dice
* 1/4 cup chopped green onion
* 1/2 cup lime juice
* 2 tablespoons honey, or more to taste
* 1 teaspoon cayenne pepper
* 1 (8 ounce) round Brie cheese, sliced
* 1 (8 ounce) loaf French bread, sliced
Directions
Stir the shrimp, mango, and green onion together in a bowl; set aside.
Whisk the lime juice, honey, and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C).
Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese.
Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 tablespoon of the shrimp mixture to serve.
Ingredients
* 1/2 pound chopped shrimp
* 2 cups mango, cut into small dice
* 1/4 cup chopped green onion
* 1/2 cup lime juice
* 2 tablespoons honey, or more to taste
* 1 teaspoon cayenne pepper
* 1 (8 ounce) round Brie cheese, sliced
* 1 (8 ounce) loaf French bread, sliced
Directions
Stir the shrimp, mango, and green onion together in a bowl; set aside.
Whisk the lime juice, honey, and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C).
Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese.
Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 tablespoon of the shrimp mixture to serve.
Tuesday, May 25, 2010
It's cool, green and refreshing. Oh yeah, it's alcholic too!!!!!!!!
MIDORI is a melon liqueur, but not just any melon liqueur, it was the first ever to come into this world. It is light and refreshing with a great honeydew melon flavor. Don't let the word liqueur put you off as it isn't like a traditional after-dinner liqueur. There is much more to MIDORI than that - it is extremely versatile, and can be found in many fruity cocktails, as well as mixed up simply with another mixer as a long drink. MIDORI has gained an outstanding reputation among leading bartenders and cocktail designers worldwide for its outstanding quality and superb versatility. I discovered this wonderful drink in New Orleans several years ago and recently decided to look up some recipes. Normally I would drink melon balls but I am definitely trying these other drinks.
MIDORI Melonball
Different types of juices are used in different regions of America and countries around the world.This MIDORI Melonball recipe provides three options (orange, pineapple, and grapefruit juice) to suit your taste. As for the meaning of “melonball,” some say it was a slang term for a well-endowed woman!
Ingredients
60ml(2oz) MIDORI
30ml(1oz) Vodka
Orange juice (or pineapple or grapefruit juice)
Alcoholic Content 17%
Mixing Instruction
Pour ingredients over ice into a glass, and gently stir.
Tips
This cocktail is generally built, but works well shaken or blended with crushed ice for something extra cool and refreshing.
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MIDORI Illusion Shaker
This cocktail is a product of the shooters fad that began in the 1990s. As its name suggests, the MIDORI Illusion Shaker lures he who drinks it into a world shrouded in illusion and mystery. The recipe here calls for a double shot of MIDORI, but this amount makes enough to fill several large shot glasses, so after showing off your skills with the Boston shaker be sure to share the end result around. The vodka, on top of the already plentiful MIDORI, gives this cocktail an extra kick, but the pineapple juice – MIDORI’s perfect partner – makes for a mellow taste with pleasantly sour undertones.
Ingredients
60ml (2oz) MIDORI
15ml(1/2oz) Triple sec
15ml (1/2oz) Vodka
30ml(1oz) Lemon juice
Pineapple juice
Alcoholic Content 22%
Mixing Instruction
Shake ingredients except the pineapple juice, and pour into shot glasses. Top up each glass with pineapple juice.
Tips
Treat your guests to a real performance by layering the alcohol in the shotglasses first, and then shaking all the ingredients together.
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MIDORI Caipirinha
Caipirinha – the word itself means “country girl,” but the caipirinha cocktail is by no means a “hillbilly chick drink.” It’s more like a “beach babe partying it up under the glorious Brazilian sun drink.” The drink originated in the sugarcane fields, when the workers would drink it with the juice made from sugarcane known as pinga or Cachaça, after a long day’s work. The recipe was then refined and the drink made its way to the city. Including MIDORI in the drink gives it an even more urban flavor.
Although its alcohol content is quite strong, the MIDORI Caipirinha tastes great at any time of day. Pull up a stool at the bar and enjoy the cocktail that time forgot.
Ingredients
20ml(2/3oz) MIDORI
45ml(1 1/2oz) Cachaça
Lime (cut into 4 wedges) 1/2
Alcoholic Content 42%
Mixing Instruction - MIDORI Caipirinha -
Muddle the lime in a glass, and add crushed ice and the remaining ingredients. Stir gently.
Tips
The MIDORI replaces the sugar from the traditional recipe, so those of you with a sweet tooth may like to add a little extra MIDORI.
20ml(2/3oz) MIDORI
45ml(1 1/2oz) Cachaça
Lime (cut into 4 wedges) 1/2
Alcoholic Content 42%
Mixing Instruction - MIDORI Caipirinha -
Muddle the lime in a glass, and add crushed ice and the remaining ingredients. Stir gently.
Tips
The MIDORI replaces the sugar from the traditional recipe, so those of you with a sweet tooth may like to add a little extra MIDORI.
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Melon Bomb
This explosive cocktail shooter is a product of the USA. Various recipes exist, most of them using rum as the base and adding melon or watermelon liqueur, finishing with juice or lemon-lime soda. Most variations are shaken and then served in a shot glass, but some people like to make the Melon Bomb into a highball drink, serving it in a Collins or other glass. In other uses, “melon bomb” can actually refer to a melon (or watermelon) with explosives inside it! This Melon Bomb cocktail, however, has nothing to do with such a reckless device, and is simply a delicious fruity beverage.
Ingredients
15ml(1/2oz) MIDORI
22ml(3/4oz) Matusalem CLASICO Rum
15ml(1/2oz) Freshly squeezed orange juice
Alcoholic Content 24%
Mixing Instruction
Shake ingredients together, and pour into a shot glass.
Tips
Also works well as a highball drink – just add some extra orange juice.
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Cheers!!!!!!!
Eggs-celent Choices
Spring is here and its time to fire up those grills and have cookouts. But it wouldn't be a cookout without some good old fashioned deviled eggs. Now, I grew up eating my grandmother's southern deviled eggs but now I have found several other versions. Here are a few "twists" for you to try.
“Deviled” Eggs, Eight Ways
Filled, hard-cooked eggs never last long on the buffet table. Here are eight versions for your next party. Makes 12 filled egg halves (can be doubled or tripled)
6 large eggs
One of the eight fillings that follows
Place the eggs in a saucepan large enough to hold them comfortably in one layer. Fill the pan
with cool water so that it comes 1 inch over the eggs. Cover, place over high heat, and bring the water to a full boil.
Remove the pan from the heat, cover, and set aside for 15 minutes. Pour off most of the water in the pan, add a few ice cubes, and run cold water into the pan to cool the eggs quickly to room temperature.
Tap the shells against a counter to crack them in several places, then roll them gently between your palms. Peel off the shells, starting at the large ends.
Cut the eggs in half the long way, then scoop the yolks into a bowl. Set the whites aside while you make one of the fillings.
Spoon the filling back into the whites. For a fancier presentation, place the filling in a pastry bag fitted with a small, star-shaped tip and pipe into the whites—or place the filling in a resealable plastic bag, snip off a tiny bit of one corner and squeeze the filling through the hole into the whites.
To store: Place the filled eggs on a serving platter, cover loosely with plastic wrap, and refrigerate for up to 24 hours; allow them to stand at room temperature for 10 minutes before serving.
The Eight Fillings
For any of these, add the ingredients to a medium bowl; and stir and mash with a fork until creamy. Use either mayonnaise or Miracle Whip (regular, low-fat, or fatfree).
Classic Deviled Eggs
6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt to taste
Pepper to taste
Paprika, for dusting
Ginger Eggs
6 hard-cooked egg yolks
1 small shallot, minced
2 tablespoons mayonnaise
1 tablespoon minced peeled fresh ginger
1 teaspoon chili paste
1⁄4 teaspoon salt
Curried Eggs
6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons dry mustard
2 teaspoons curry powder
2 teaspoons lemon juice
1⁄4 teaspoon salt
Wasabi Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons prepared wasabi paste
1⁄2 teaspoon soy sauce
French Onion Dip Eggs
6 hard-cooked egg yolks
11⁄2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon minced chives or 1 tablespoon minced scallion, green part only
1⁄2 teaspoon onion powder
1⁄2 teaspoon salt
b6 hard-cooked egg yolks
2 tablespoons ketchup
1 to 2 teaspoons prepared horseradish
1 teaspoon lemon juice
1⁄4 teaspoon salt
A few dashes of hot red pepper sauce to taste
Southwestern Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon lime juice
1⁄4 teaspoon salt
Quiche Lorraine Eggs
6 hard-cooked egg yolks
3 strips bacon, fried until crisp and crumbled into very small bits
2 tablespoons sour cream (regular, low-fat, or fat-free)
2 tablespoons minced scallion, green part only
1⁄2 teaspoon freshly ground black pepper
Filled, hard-cooked eggs never last long on the buffet table. Here are eight versions for your next party. Makes 12 filled egg halves (can be doubled or tripled)
6 large eggs
One of the eight fillings that follows
Place the eggs in a saucepan large enough to hold them comfortably in one layer. Fill the pan
with cool water so that it comes 1 inch over the eggs. Cover, place over high heat, and bring the water to a full boil.
Remove the pan from the heat, cover, and set aside for 15 minutes. Pour off most of the water in the pan, add a few ice cubes, and run cold water into the pan to cool the eggs quickly to room temperature.
Tap the shells against a counter to crack them in several places, then roll them gently between your palms. Peel off the shells, starting at the large ends.
Cut the eggs in half the long way, then scoop the yolks into a bowl. Set the whites aside while you make one of the fillings.
Spoon the filling back into the whites. For a fancier presentation, place the filling in a pastry bag fitted with a small, star-shaped tip and pipe into the whites—or place the filling in a resealable plastic bag, snip off a tiny bit of one corner and squeeze the filling through the hole into the whites.
To store: Place the filled eggs on a serving platter, cover loosely with plastic wrap, and refrigerate for up to 24 hours; allow them to stand at room temperature for 10 minutes before serving.
The Eight Fillings
For any of these, add the ingredients to a medium bowl; and stir and mash with a fork until creamy. Use either mayonnaise or Miracle Whip (regular, low-fat, or fatfree).
Classic Deviled Eggs
6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt to taste
Pepper to taste
Paprika, for dusting
Ginger Eggs
6 hard-cooked egg yolks
1 small shallot, minced
2 tablespoons mayonnaise
1 tablespoon minced peeled fresh ginger
1 teaspoon chili paste
1⁄4 teaspoon salt
Curried Eggs
6 hard-cooked egg yolks
2 tablespoons mayonnaise
2 teaspoons dry mustard
2 teaspoons curry powder
2 teaspoons lemon juice
1⁄4 teaspoon salt
Wasabi Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons prepared wasabi paste
1⁄2 teaspoon soy sauce
French Onion Dip Eggs
6 hard-cooked egg yolks
11⁄2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon minced chives or 1 tablespoon minced scallion, green part only
1⁄2 teaspoon onion powder
1⁄2 teaspoon salt
b6 hard-cooked egg yolks
2 tablespoons ketchup
1 to 2 teaspoons prepared horseradish
1 teaspoon lemon juice
1⁄4 teaspoon salt
A few dashes of hot red pepper sauce to taste
Southwestern Eggs
6 hard-cooked egg yolks
3 tablespoons mayonnaise
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon lime juice
1⁄4 teaspoon salt
Quiche Lorraine Eggs
6 hard-cooked egg yolks
3 strips bacon, fried until crisp and crumbled into very small bits
2 tablespoons sour cream (regular, low-fat, or fat-free)
2 tablespoons minced scallion, green part only
1⁄2 teaspoon freshly ground black pepper
So the next time you go to a potluck or have a buffet, try mixing it up and serve a few of these different "deviled" eggs. Or if you are really feeling adventurous, try this recipe for Fried Deviled Eggs.
Fried Deviled Eggs
Ingredients
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying
Directions
Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.
In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
Ingredients
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying
Directions
Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.
In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
Triple D dreaming?
So I am messing around on the internet and watching Food Network and I see this recipe on Diners, Drive-ins and Dives with Guy Fieri. I pull the recipe up and thought I would give it a try and also share it with you.
Roasted Jalapeno Pimento Cheese
Recipe courtesy Kyle Taylor, chef, Pawley's Front Porch in Columbia, SC.
Ingredients
Recipe courtesy Kyle Taylor, chef, Pawley's Front Porch in Columbia, SC.
Ingredients
6 to 8 jalapeno peppers
1 teaspoon sea salt, plus more for seasoning
1 teaspoon ground black or white pepper, plus more for seasoning
2 ounces cream cheese
2 ounces honey
1-ounce hot sauce (Franks Red Hot, or any hot sauce will do
3 to 4 ounces fresh spinach
4 cups grated white Cheddar
3/4 cups mayonnaise
Directions
Preheat the oven to 425 degrees F.
Put the jalapenos on a sheet pan, sprinkle with salt and pepper, and roast in until the skins look like they are blistered, about 15 to 20 minutes. Put the jalapenos in a mixing bowl, cover with plastic wrap and let them cool. When the jalapenos are cool, remove the skin and seeds. Put them into a food processor and puree until smooth. Add the cream cheese, honey, hot sauce and spinach and puree until incorporated. Transfer the mixture to a serving bowl and add the cheese. Stir in the mayonnaise, season with salt and pepper, to taste, and serve.
1 teaspoon sea salt, plus more for seasoning
1 teaspoon ground black or white pepper, plus more for seasoning
2 ounces cream cheese
2 ounces honey
1-ounce hot sauce (Franks Red Hot, or any hot sauce will do
3 to 4 ounces fresh spinach
4 cups grated white Cheddar
3/4 cups mayonnaise
Directions
Preheat the oven to 425 degrees F.
Put the jalapenos on a sheet pan, sprinkle with salt and pepper, and roast in until the skins look like they are blistered, about 15 to 20 minutes. Put the jalapenos in a mixing bowl, cover with plastic wrap and let them cool. When the jalapenos are cool, remove the skin and seeds. Put them into a food processor and puree until smooth. Add the cream cheese, honey, hot sauce and spinach and puree until incorporated. Transfer the mixture to a serving bowl and add the cheese. Stir in the mayonnaise, season with salt and pepper, to taste, and serve.
Monday, May 24, 2010
Stir fry anyone?
If you are like me and love to stir fry, then you know the hardest part is making the sauce. I mean, its easy to actually cook stir fries since all you need is meat and vegetables. You can choose any meat of your choice and then throw in whatever vegetables you have on hand or just picked up at the market. But the real problem is what sauce are you going to use to bring it all together? Well, here is a list of six different stir fry sauces courtesy of the website thekitchn.com. So the next time you decide to fire up the wok, give one of these sauces a try.
Basic Brown Sauce
Ingredients:
2/3 cup soy sauce
1/2 cup beef broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1/4 teaspoon white pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
Preparation:
Heat a wok over high heat; add 1 tablespoon cooking oil, swirling to coat. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add all remaining ingredients except the cornstarch and water, bring to a boil. Reduce heat to medium and cook for a minute or two. Mix the cornstarch with water, and add to the sauce, stirring until it bubbles and thickens.
Basic White Sauce
Ingredients:
1 tablespoon freshly grated ginger
1 clove garlic, chopped
2 tablespoons soy sauce
3/4 cup chicken or vegetable stock
1 tablespoon cornstarch
2 tablespoons water
Preparation:
In a wok, heat 1 tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors. Add the soy sauce and the stock and bring to a boil, reduce heat to medium and simmer for 5 minutes. Combine the cornstarch with the 2 tablespoons of water and add to the sauce, stirring until thick and bubbly.
Ingredients:
2/3 cup soy sauce
1/2 cup beef broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1/4 teaspoon white pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
Preparation:
Heat a wok over high heat; add 1 tablespoon cooking oil, swirling to coat. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add all remaining ingredients except the cornstarch and water, bring to a boil. Reduce heat to medium and cook for a minute or two. Mix the cornstarch with water, and add to the sauce, stirring until it bubbles and thickens.
Basic White Sauce
Ingredients:
1 tablespoon freshly grated ginger
1 clove garlic, chopped
2 tablespoons soy sauce
3/4 cup chicken or vegetable stock
1 tablespoon cornstarch
2 tablespoons water
Preparation:
In a wok, heat 1 tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors. Add the soy sauce and the stock and bring to a boil, reduce heat to medium and simmer for 5 minutes. Combine the cornstarch with the 2 tablespoons of water and add to the sauce, stirring until thick and bubbly.
Sweet & Sour Sauce
Ingredients:
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon hot red pepper flakes
Preparation:
Combine all and heat in wok over medium heat until nicely blended and the sugar melts.
Lobster Sauce - not really made from lobsters!
Ingredients:
4 to 8 scallions, chopped
2 large garlic cloves, minced
2 cups chicken stock
4 tablespoons white wine
2 tablespoons soy sauce
2 teaspoons sugar
2 1/2 tablespoons cornstarch
1/4 cup water
4 egg whites beaten with 1/4 cup of water
Preparation:
Combine chicken stock, white wine, soy sauce, and sugar. In a small bowl, dissolve the cornstarch with the 1/4 cup of water. In another small bowl, whisk the egg whites into 1/4 cup water. Set everything aside.
Heat 2 tablespoons of oil in a wok on medium high heat and stir fry the garlic and onions for 30 seconds. Add the chicken broth mixture, bring it to a boil for 1 minute. Add the cornstarch mix and immediately afterward, slowly pour in the egg whites and stir very slowly, maybe 2 or 3 times around - do not over-stir or you will end up with broken egg clumps. You want long threads. When the sauce thickens, it's ready.
Lemon Stir-Fry Sauce
Ingredients:
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sugar
Preparation:
Combine all in a wok and bring to a slow simmer over medium heat. When everything has combined nicely, serve.
Orange Pepper Sauce - spicy!
Ingredients:
1 teaspoon freshly grated ginger
2 cloves garlic, chopped
1/2 teaspoon of sichuan peppercorns
2 tablespoons soy sauce
2/3 cup orange juice
2 tablespoons cornstarch
4 tablespoons water
Preparation:
Stir fry the ginger, peppercorns, and garlic in 1 tablespoon of hot oil for a minute to release the flavors. Add the soy sauce and orange juice and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Combine the cornstarch and water and add to the sauce, stirring until the sauce is thick and bubbly.
So there you go. Six delicious stir fry sauces to sauce up even the blandest foods. So grab the chicken and veggies and get to wokking!!!
Cake Balls?????????????
Cake balls, cake pops, cakesicles — have you tried them? They swept the internet like a tidal wave over the last year, thanks in part to the delightful and amazing creations of Bakerella and other creative cooks. Cake pops are basically little smushed balls of cake and frosting. You bake up a cake, let it cool, tear it into fine crumbs, stir in something to hold it all together, and roll it in balls. Easy! These are incredibly delicious, over the top little morsels. The chocolate shell gives way with a little snap to a moist and soft inside, like a brownie that melts in your mouth. They're not as rich as chocolate truffles, but they are still quite sweet. Special occasion treats only, but oh how people will love them!
Cake Ball Mix
What you need
1 batch Dark Chocolate Cake
8 ounces cream cheese, softened
2 cups confectioner's sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary)
Bake the cake and let it cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.
In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.
When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.
In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.
When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.
Making Cake Pops
What you need
Lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
12 ounces chocolate chips
12 ounces white chocolate bark
Edible wax, optional
Colored sugars, candies, and other decorative sprinkles
How to make the balls
Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you've used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.
How to decorate the cake pops
Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered. Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden. Don't refrigerate these; it will cause the coating to weep or melt. They can be frozen, however.
This recipe has been pirated from www.thekitchn.com where they found it on Bakerella's site which can be found here.
Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you've used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.
How to decorate the cake pops
Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered. Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden. Don't refrigerate these; it will cause the coating to weep or melt. They can be frozen, however.
This recipe has been pirated from www.thekitchn.com where they found it on Bakerella's site which can be found here.
Wednesday, May 12, 2010
Well, I'm back with some more recipes. I know that in my last post I said I was going to post some recipes for the Kentucky Derby since I had posted some for Cinco de Mayo. Well, I had every intention of doing just that but then it started to rain and rain and rain.....you get the idea. When it was all said and done, we had experienced the wettest May ever here and we were only two days into the month. So I didn't get around to posting those recipes and have now decided I am not in the Derby mood anymore. So here are some other recipes I am feeling at the moment. I hope you enjoy.
Honey Teriyaki Chicken
Ingredients
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
Directions
Preheat a grill pan or large griddle over medium high heat.
Lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions and serve with rice.
Honey Teriyaki Chicken
Ingredients
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
Directions
Preheat a grill pan or large griddle over medium high heat.
Lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions and serve with rice.
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BBQ Flank Steak with Chipotle Mayo
Ingredients
2 pounds flank steak
Steak Marinade:
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 cloves garlic, minced
3 tablespoons chopped fresh rosemary
1 1/2 tablespoons coarsely ground black pepper
1 teaspoon salt
Chipotle Mayo:
1 1/2 cups mayonnaise
1 (7 ounce) can chipotle peppers in adobo sauce
Directions
Combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes, or overnight for better flavor.
Preheat an outdoor grill for medium-high heat. Discard marinade.
Lightly oil the grate. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain.
Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and reserved adobo sauce in a medium bowl. Serve the sauce with the steak.
BBQ Flank Steak with Chipotle Mayo
Ingredients
2 pounds flank steak
Steak Marinade:
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 cloves garlic, minced
3 tablespoons chopped fresh rosemary
1 1/2 tablespoons coarsely ground black pepper
1 teaspoon salt
Chipotle Mayo:
1 1/2 cups mayonnaise
1 (7 ounce) can chipotle peppers in adobo sauce
Directions
Combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes, or overnight for better flavor.
Preheat an outdoor grill for medium-high heat. Discard marinade.
Lightly oil the grate. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain.
Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and reserved adobo sauce in a medium bowl. Serve the sauce with the steak.
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Muffuletta
Ingredients
1 cup pitted kalamata olives
1 cup pitted green olives
1/2 cup fresh basil leaves
1 tablespoon finely chopped garlic
1/4 cup olive oil
1 (1 pound) loaf Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced
Directions
Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise and serve.
Muffuletta
Ingredients
1 cup pitted kalamata olives
1 cup pitted green olives
1/2 cup fresh basil leaves
1 tablespoon finely chopped garlic
1/4 cup olive oil
1 (1 pound) loaf Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced
Directions
Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise and serve.
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