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Post by Amani on Sept 8, 2004 13:43:30 GMT -5
From owner Suzanne McGoldrick and chef Kyle Fehr of Tabla Cafe:
Lamb & Pear Tagine
2 tablespoons canola oil 2 tablespoons butter 1 large sweet onion, coarsely grated on a box grater 2 pounds boneless lamb shoulder, cut into 1-inch pieces 2 teaspoons minced fresh ginger 2 garlic cloves, minced Pinch of saffron threads 2 teaspoons ground cumin 1 teaspoon ground ginger 1 1/2 teaspoons paprika 2 teaspoons ground coriander 1 cinnamon stick 2 whole cloves 1/4 teaspoon cayenne 1 teaspoon ground black pepper Salt to taste 4 cups vegetable stock 3 tablespoons honey 3 just-ripe Bosc or Anjou pears, peeled, cored and cut into a large dice 1/2 cup toasted slivered almonds
The Couscous 1 cup couscous grains 1 cup water Salt
Heat the butter and oil in a heavy pot over medium heat. Add the onion and lamb and cook until the lamb just begins to turn from red to brown.
Add the ginger, garlic and all of the remaining spices. Cook for 3 to 5 minutes to release the aroma of the spices.
Add enough stock to just cover the lamb. Cover and simmer for 1 to 1 1/2 hours, or until the lamb is tender.
Remove the cinnamon stick and cloves.
Add the honey and pears to the pot and cook until the pears are softened but still hold their shape, about 20 minutes, depending on degree of ripeness.
Adjust seasoning to taste.
Using a slotted spoon, transfer the lamb and pears to a serving dish.
Reduce the cooking liquid over medium-high heat for 10 to 15 minutes, until slightly thickened.
Meanwhile, put the couscous grains in a medium-size heat-resistant bowl.
Bring the 1 cup of water to a boil in a small pot and immediately pour over the couscous grains. Cover with aluminum foil and let sit until all the water is absorbed.
Fluff the couscous with a fork and season to taste with salt.
Pour the sauce over the lamb and pears and sprinkle the almonds over the top.
Serve with the couscous.
Serves 4
PER SERVING: 960 calories, 47 g protein, 75 g carbohydrate, 54 g fat (19 g saturated), 157 mg cholesterol, 1,171 mg sodium, 8 g fiber.
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Post by bonnie on Sept 21, 2004 12:14:25 GMT -5
Mari's Texas Style Chili from Mari Jennings, Gordon's Cafe
12 assorted dry chilies (Pasilla, Chili Negro, New Mexico Habenero) 6 cloves chopped garlic 4 pounds chuck steak cut into 1-1/2 inch dice 3 cups beef stock 1Tbs dried oregano 1Tbs cumin 1 Tbs cayenne Salt and pepper to taste
Cook chilies in beef stock until tender (approximately 30 minutes). Process until smooth in Cuisinart or blender. Strain. (You may not need all of the stock from chilies, reserve some for later.) Sear chuck beef chunks until they just start to turn brown. Add chopped garlic.
Add chili puree and let simmer for about an hour. If chili seems too thick add some of the reserved chili broth, but not too much or chili will become watery. Season with spices and salt then continue cooking another hour on low. Skim the fat that rises to the top. Refrigerate, then serve the next day.
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Post by bonnie on Sept 24, 2004 12:23:35 GMT -5
Cafe Terra Cotta Corn and Pepper Spoonbread
2 1/2 cups water 2 teaspoons salt 4 tablespoons butter 1 pinch white pepper 1 cup fine yellow cornmeal 1 cup buttermilk 5 eggs 1/3 cup cream 1 cup corn kernels 1 cup diced red bell peppers 1/2 teaspoon crushed dried chiltepin pepper (available at Hispanic markets and in the Hispanic-foods aisle of some supermarkets) Chopped cilantro for garnish
Heat oven to 400 degrees.
Bring water, salt, butter and white pepper to a simmer in a large saucepan. Slowly add cornmeal and continue to simmer, stirring, until mixture is very thick and coats the bottom of the pan, about 5 minutes.
Remove pan from heat and beat in remaining ingredients. Pour mixture into a greased 9- by 12-inch baking dish. Bake 30 to 45 minutes until set and browned. Garnish with chopped cilantro.
Makes 8 servings.
Approximate values per serving: 212 calories, 12 g fat, 138 mg cholesterol, 7 g protein, 21 g carbohydrates, 2 g fiber, 665 mg sodium, 49 percent calories from fat.
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hayat
New Member
Posts: 22
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Post by hayat on Oct 9, 2004 16:49:12 GMT -5
Bastilla with Fruit Bastilla pastry or layers of Filo pastry 10 Bananas 8 Apples Runny Honey 1 teaspoon Fresh Thyme, chopped 1/2 teaspoon fresh Lavender,chopped) 1/2 teaspoon of argane oil (optional - alternative is walnut oil) 1 teaspoon of Cinnamon 1 tablespoon of Rosewater (optional) 1 cup of Crushed almonds (these have been peeled and blanched) 1 tablespoon butter
Melt some butter for the pastry. In a separate pan melt a knob of butter in saucepan with chopped lavender and thyme and 2 tablespoons of honey and a teaspoon of cinnamon. Then add a tablespoon of rosewater
Peel all bananas. Chop the apples. Add whole bananas to melted butter and glaze. After about 10 minutes add the apples. Then add 1/2 the crushed almonds.
Get pastry and melted butter. Make a secure base (2 layers of pastry) fill the pastry case with almonds first (so they soak up the excess juices from the fruit), then the bananas and apples and the finally remains of the almonds. Close the pastry case with more filo, press down, butter the edges to make it stick.
Place in a hot oven (400F/200C) for 10 minutes. Then turn the oven down to 200F/100C for the final 5 minutes.
Chef Moha Orchid from Cookies and Couscous, New York
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Post by chris on Nov 11, 2004 10:49:39 GMT -5
California Cafe Focaccia From Brent Pollock, executive chef, California Cafe, Los Gatos
1 package (2 1/4 teaspoons) active dry yeast 1 teaspoon sugar 1 3/4 cup lukewarm water (90-100 degrees) 1/3 cup extra-virgin olive oil 2 1/2 teaspoons kosher salt, divided use 4 to 5 1/2 cups all-purpose flour Extra-virgin olive oil for drizzling 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh parsley, chopped Pinch chile flakes
Dissolve yeast and sugar in water in a bowl and let sit until foamy. In another bowl, mix olive oil and 1 1/2 teaspoons salt.
Slowly add flour into yeast mixture, 1 cup at a time, until dough comes together and starts to pull away from sides of bowl. Slowly drizzle olive oil and salt into dough so it incorporates evenly. Dough will become smooth and soft and easily pull away from the sides of the bowl. Knead on a floured board for 10 minutes, adding flour as needed to make it smooth and elastic.
Put dough in oiled bowl, turn to coat well, and cover with towel. Let rise in warm draft-free place for 1 hour, until doubled in volume.
Punch down dough and gently roll out to fit a cookie sheet pan, 15 1/2 by 10 1/2 inches. Let rise 15 minutes, covered. Oil your fingers and make impressions with them in dough, 1 inch apart. Let rise 1 hour.
Preheat oven to 400 degrees. Drizzle dough with olive oil and sprinkle with remaining 1 teaspoon kosher salt, herbs and chile flakes. Bake 15 to 20 minutes, until golden brown. Sprinkle with additional oil if desired. Cut into squares and serve warm.
Makes one large focaccia, 20 pieces.
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Post by chris on Nov 11, 2004 10:52:15 GMT -5
Fire-Roasted Eggplant Puree From Brent Pollock, executive chef, California Cafe, Los Gatos
4 globe eggplants, bright purple color 1 tablespoon minced garlic 1/4 cup lemon juice 1/4 cup extra-virgin olive oil 2 tablespoons salt 1 tablespoon black pepper
Roast eggplants over an open flame, on a barbecue, or under oven broiler. When skin is fully blackened, place eggplants in 350 oven and bake about 20 minutes, or until flesh is soft to the touch. Cool eggplants.
Peel away blackened skin and place roasted eggplant in a bowl. Stir in garlic, lemon juice, oil, salt and pepper. Gently mash eggplant with your hands until there are no lumps. Adjust seasonings and serve at room temperature.
Makes about 6 cups, 24 servings.
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Post by Amani on Nov 11, 2004 17:05:58 GMT -5
From Le Madri restaurant, New York Focaccia Robiola
1/2 package active dry yeast, about 1 1/2 teaspoons 4 tablespoons extra-virgin olive oil, divided use 2 teaspoons sea salt, divided use 4 cups (more or less) all-purpose or bread flour 6 tablespoons robiola or soft goat cheese 6 tablespoons cream cheese 1 shallot, peeled and minced 2 teaspoons white truffle oil, optional
Place yeast, 1 1/2 tablespoons oil and 1 teaspoon salt in a large mixing bowl. Stir in 1 1/3 cups warm water. Use a wooden spoon to stir in 1 cup flour. Continue adding flour, 1/2 cup at a time, until a soft dough begins to leave sides of bowl. You should have added 3 to 3 1/2 cups of flour at this point. Turn out dough onto work surface spread with about another 1/2 cup flour. Knead until soft, pliable and not sticky. Shape dough into a ball, cover with a towel and allow to rest 10 minutes.
Divide dough into two equal balls, brush lightly with a little remaining olive oil. Cover with plastic and refrigerate for 2 hours.
Preheat oven to 425 degrees. Set oven rack to lowest position. Knead two balls of dough back together and stretch and roll into a 14-inch round. Prick all over with a fork and place on a pizza stone or a pizza pan. Brush with remaining olive oil. Sprinkle with remaining teaspoon of salt and bake until lightly browned, about 20 minutes. If any part of dough is puffing up during the first 5-10 minutes, prick that area again. Remove focaccia from oven and allow to cool to room temperature.
Slice focaccia in half horizontally with a sharp bread knife, taking care not to break surface as you go. Combine cheeses and shallot and spread mixture over cut side of bottom half. Sandwich on the top half and return focaccia to oven just long enough to reheat and melt cheese, about 10 minutes. Sprinkle with truffle oil, if using, and serve in wedges.
Serves 6.
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Post by goodcookin on Nov 27, 2004 18:05:37 GMT -5
Planet Hollywood Captain Crunch Chicken
2 cups Captain Crunch (crushed) 1 1/2 cups Cornflakes (crushed) 1 egg 1 cup milk 1 cup All purpose flour 1 tsp. onion powder 1 tsp. garlic powder 1/2 tsp. Black pepper 2 pounds Chicken Breast (either bake the whole breasts or cut them into strips and pan fry)
Beat egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper. Set this aside also.
Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325° F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce or honey mustard recipe (below).
You can bake at 325° F for 1 hour instead of frying if you want to cut out the fat.
HONEY MUSTARD SAUCE
1/2 cup mayonnaise 2 tablespoons honey 1 tablespoon prepared mustard
Combine all ingredients and mix well.
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Post by Amani on Dec 7, 2004 11:33:43 GMT -5
LAMB ROGAN JOSH from Rio's Bistro in North Miami, Florida
This classic dish from Kashmir is made bright red with cayenne and paprika. Serve with rice or flat bread and pumpkin (or acorn squash) sautéed with onions and cumin.
4 large garlic cloves, crushed and coarsely chopped 2 teaspoons peeled and fresh grated ginger 2 teaspoons ground cumin 1 teaspoon cayenne 2 teaspoons mild paprika 2 teaspoons ground coriander 2 pounds boneless lamb, cut into 1-inch cubes 4 tablespoons vegetable oil 1 medium onion, finely chopped 1 (3-inch) cinnamon stick 2 whole cloves 3/4 cup plain yogurt, whisked Salt
Mix the garlic, ginger, cumin, cayenne, paprika and coriander in a large bowl. Add the lamb and stir to coat. Cover and marinate 2 hours.
Heat the oil in a large, heavy skillet over low heat. Cook the onion until lightly browned, about 10 minutes, and remove from the pan.
Add the cinnamon and cloves to the pan and fry 1 minute. Increase heat to high and stir in the lamb and onions; fry 2 to 3 minutes. Reduce heat to low, cover pan and cook about 15 minutes. Uncover and fry another 3 minutes or until lamb is fairly dry.
Add 1/2 cup water to the pan, cover and cook until the liquid has evaporated, about 5 minutes. Fry the lamb for a few more minutes, add 1 cup of water, cover and simmer, covered, until lamb is tender, about 50 minutes.
Stir in the yogurt and season with salt to taste.
Makes 6 servings.
Per serving: 406 calories (65 percent from fat), 28.8 g fat (10.4 g saturated, 9.5 g monounsaturated), 98.7 mg cholesterol, 29.9 g protein, 5.7 g carbohydrates, 0.8 g fiber, 91.7 mg sodium.
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Wild Mushroom Bread Pudding
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Post by Wild Mushroom Bread Pudding on Dec 8, 2004 14:56:00 GMT -5
Savory Wild Mushroom Bread Pudding Courtesy of Chef Steve Pickell of Cafe Champagne, Thornton Winery
1 cup heavy cream 1 cup half-and-half 7 whole eggs 3/4 pound mixed fresh mushrooms, sliced (cremini, chanterelle, button, oyster, etc.) 1 leek, white part, rinsed and sliced 2 tablespoons butter, plus more for buttering dish Salt and pepper, to taste 1 cup grated Gruyere cheese 1 teaspoon fresh thyme 1 tablespoon fresh Italian parsley, minced 1 loaf bread (baguette, sourdough, brioche), diced into 1 1/2-inch cubes
Heat cream and half-and-half until it almost comes to a boil. Remove from heat.
Whisk eggs together until smooth. While continuing to whisk eggs, slowly add hot cream mixture to eggs until blended. Set aside.
Saute the mushrooms and leek in 2 tablespoons butter until soft, 5 to 8 minutes. Season with salt and pepper.
Add the cheese, thyme and parsley into the egg-cream mixture.
In a buttered baking dish, combine bread cubes and mushrooms. Pour the egg-cream mixture over, ensuring bread is submerged in egg-cream mixture.
Bake in a preheated 350-degree oven for 35 to 50 minutes, until a toothpick inserted in the center comes out clean. Serve warm.
Makes 8 to 10 servings.
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Post by bonnie on Dec 29, 2004 12:56:34 GMT -5
Planet Hollywood Mexican Rice
2 c. rice 1/4 c. tomato puree 1/4 c. carrots 1/4 c. yellow onions 3 1/2 c. chicken stock 1/4 c. red peppers 1/4 c. green peppers 1/4 c. butter 1 tsp. cumin 1 tsp. garlic crushed 1 tsp. salt
Pre-heat electric skillet to 350 degrees F. Add oil, yellow onions, carrots and rice. Saute 3 minutes until onions begin to turn translucent.
Add tomato puree, garlic, green and red peppers, cumin. Stir until blended. Add chicken stock. Stir and level rice out. Close lid, reduce temerature to 125 degrees F and let simmer for 20 minutes.
Fluff rice to ensure doneness. If more cooking time is required, close lid and check again in 5 minutes.
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Post by bonnie on Jan 2, 2005 18:14:13 GMT -5
Southern Scalloped Pineapple Hilton's Bluff Bed & Breakfast Inn, Pigeon Forge, Tennessee
1/2 cup Butter, softened 1-1/2 cups Sugar 3 Eggs 1 large Can Pineapple chunks, drained 1 small Can Crushed Pineapple with juice 1/2 cup Cream 5 cups Bread Cubes (White Bread with crust removed, cubed small)
Cream sugar & butter with mixer. Add eggs & beat well. Add pineapple, cream and bread cubes & stir well. Pour into greased casserole or oblong baking dish. Cover with plastic wrap & refrigerate overnight.
Next morning, bake uncovered 350 degrees approximately 1 hr. 15 min.or till set and lightly brown.
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Post by Brielle on Jan 6, 2005 10:23:59 GMT -5
Does anyone know the recipe for Cinnamon Dippers from the Ground Round? I can't seem to find it or anything like it.
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Jamaica Mistaica Wings
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Post by Jamaica Mistaica Wings on Jan 27, 2005 12:34:10 GMT -5
Margaritaville® Jamaica Mistaica Wings
Habanero Honey Sauce: 1 cup water 1 6-ounce can tomato paste 1/2 cup Worcestershire sauce 1/4 cup honey 1/4 cup molasses 1 teaspoon minced habanero pepper (1 pepper) 1 teaspoon crushed red pepper flakes 1 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon chili powder 1/2 teaspoon dried minced onion 1/2 teaspoon dried parsley 1/4 teaspoon garlic powder 1/8 teaspoon hickory smoke flavoring 1/3 cup white vinegar
Mango Ranch Dipping Sauce: 1 8-ounce bottle Hidden Valley Ranch dressing 1/4 cup mango juice (Kern's is good) 1/2 jalapeno, minced
4 to 8 cups vegetable oil (as required by fryer) 30 chicken wings Salt Pepper
Prepare habanero honey sauce by combining all ingredients except the vinegar in a large saucepan. Bring mixture to a boil, then reduce heat and simmer sauce for 1 hour uncovered, or until sauce reduces to about half of its original volume and thickens. Remove sauce from heat, mix in 1/3 cup white vinegar and cover.
Make the mango ranch dipping sauce by combining the ingredients in a small bowl. Cover and chill sauce until needed.
In your deep fryer, bring 4 to 8 cups of vegetable oil (or whatever is required by your fryer) to 375 degrees.
Drop in the wings and fry for 8 to 12 minutes or until the wings become golden brown. Drain wings for a few minutes on paper towels. Sprinkle with salt and pepper.
Put wings in a large metal or glass bowl, add 1/2 cup of the habanero honey sauce and toss the wings until they are all well-coated.
Serve with dipping sauce on the side.
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Post by Wild Ginger on Jan 27, 2005 20:35:38 GMT -5
Eggplant Stir-fry from the Wild Ginger restaurant in Littleton, Colorado
1 pound meat (any type), cut into pieces 3 tablespoons canola oil 2 Japanese eggplants, or 1 regular eggplant Salt 6 cloves garlic, chopped 1/2 cup black bean sauce 4 teaspoons soy sauce or fish sauce 2 teaspoons sugar 2 teaspoons oyster sauce 1 package (2/3 ounces) fresh basil leaves, sliced Rice or soba noodles
If using regular eggplant, prepare a half-hour ahead of time. If using Japanese eggplant, no need to do the salting step.
Cut eggplant into 1/2-inch slices and place in a single layer on the cutting board. Coat both sides of each slice with a layer of salt, and allow to sit out for 1/2 hour. This will bring out the bitterness of the vegetable in beads of moisture.
Thoroughly rinse pieces and pat dry with paper towel. Cut into chunks.
Put oil into wok and heat over medium-high. Stir-fry the chopped garlic for 1 minute.
Add the meat and stir fry for a few minutes. Add the eggplant and stir.
Add the black bean sauce, soy or fish sauce, oyster sauce and sugar.
Continue to stir all ingredients until meat is done. Stir in the basil. Serve with rice or soba noodles.
Serves 4.
Nutritional information per serving: 353 cal., 16 g fat (2 g sat.), 48 mg chol., 30 g carb., 2269 mg sodium, 11 g fiber, 26 g pro.
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