Fried Chicken Salad With Buttermilk-Herb Dressing

Ingredients:

1 1/2 cup(s) buttermilk
2 tablespoon(s) Tabasco Garlic Basting/Marinating Sauce, or 1 teaspoon hot red pepper sauce
8 (5 ounce) boneless, skinless chicken breast halves, cut crosswise into thirds
1 1/4 pound(s) yellow wax beans, ends trimmed
1/2 teaspoon(s) salt
1 cup(s) all-purpose flour
3 tablespoon(s) canola oil
16 (green lettuce leaves) washed, chilled
1 large bunch watercress, separated into small sprigs
1 pint(s) grape tomatoes, halved
Freshly ground black pepper

Buttermilk-Herb Dressing
1 1/4 cup(s) buttermilk
1/2 cup(s) reduced-fat sour cream
1 tablespoon(s) grainy Dijon mustard
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
3 tablespoon(s) chopped fresh basil
2 tablespoon(s) snipped fresh chives
2 tablespoon(s) chopped parsley or chervil

Directions:

Fried Chicken Salad: Combine buttermilk and garlic sauce in a 1-gallon resealable food-storage bag; add chicken. Seal bag and toss to coat chicken evenly. Marinate in refrigerator at least 8 hours, but preferably for 24 hours.
Bring a large pot of lightly salted water to a boil; add wax beans and blanch 4 to 6 minutes, until crisp-tender. Drain; refresh under cold water. Transfer to a food-storage bag. Refrigerate until well chilled (can be done several hours ahead).
Drain chicken; season pieces with salt. Place flour on a sheet of waxed paper; add chicken and toss to coat. Heat 1 1/2 tbsp of the oil in each of 2 large nonstick skillets over medium heat; add chicken and fry 7 to 8 minutes, turning once, until browned and cooked through. Drain on a paper towel; immediately transfer pieces to a wire rack to keep coating from getting soggy.
To serve, on each of 8 plates, arrange 2 lettuce leaves, then top with wax beans. Set 3 pieces of chicken atop beans, then add watercress sprigs and tomatoes. Season each with pepper. Serve with Buttermilk-Herb Dressing.
Buttermilk-Herb Dressing: Whisk buttermilk, sour cream, mustard, salt, and pepper in a medium bowl until blended. Stir in herbs. Cover and refrigerate. (Can be refrigerated up to 3 days ahead.)

Recipe shared from: http://www.delish.com/recipefinder/fried-chicken-salad

Classic Fried Chicken

Ingredients:

2 cup(s) buttermilk
2 tablespoon(s) hot pepper sauce
1 tablespoon(s) salt
2 chickens, each c ut into 8 pieces
2 cup(s) flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) black pepper
1 teaspoon(s) paprika
5 cup(s) vegetable oil , or shortening for frying

Directions:

In extra-large (2- to 2 1/2-gallon) zip-top plastic bag, combine buttermilk, hot pepper sauce and 1 tsp. salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate chicken for 2 to 24 hours to marinate, turning bag over once.

In pie plate or bowl, stir flour, baking powder, pepper, paprika and remaining 2 tsp. salt until well mixed. Remove a few pieces of chicken from buttermilk mixture, shaking off excess liquid. Add chicken to flour mixture, turning to coat well. Place chicken on wire rack set over waxed paper, without letting pieces touch. Repeat with remaining chicken pieces, using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture.

Meanwhile, preheat oven to 250ºF. Line two large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch of oil in each skillet) and heat over medium heat until temperature reaches 360ºF on a deep-fry thermometer.

To each skillet, add 4 pieces of chicken, skin side down, being careful not to crowd pieces. Cover skillets and cook until chicken is light golden brown on the bottom, 4 to 5 minutes. Turn pieces over and cook, covered (reducing heat to medium-low, if necessary, to a temperature of 300ºF), 8 to 10 minutes longer for white meat, and 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes

 Chicken is done when well browned on all sides and juices run clear when thickest part is pierced with the tip of a knife. Transfer chicken to lined cookie sheets to drain. Keep warm in oven. Repeat with remaining chicken.

Recipe shared from:  http://www.delish.com/recipefinder/classic-fried-chicken

Super-Crunchy "Fried" Chicken

Ingredients:

1/2 cup(s) fat-free buttermilk
1 large egg white
2 teaspoon(s) hot red pepper sauce
4 (6 ounces) chicken breast halves, boneless and skinless
1 cup(s) prepared cornflake cereal , crushed finely
2 teaspoon(s) paprika
1 teaspoon(s) dried thyme
1 teaspoon(s) garlic powder
1 teaspoon(s) kosher salt
Olive oil cooking spray

Directions:

In medium bowl, whisk buttermilk, egg white, and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 degrees F.
Meanwhile, line a baking sheet with nonstick foil. Combine cornflake crumbs, paprika, thyme, garlic powder, and salt in a shallow pie plate or bowl.

Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray.
Bake 16 to 18 minutes, until browned on the outside, chicken is no longer pink in thickest parts, and crumb coating is crusty.

Recipe shared from: http://www.delish.com/recipefinder/super-crunchy-fried-chicken-315

California Breakfast Wrap

Ingredients:

4 large eggs

2 large egg whites

Salt

Pepper

4 8-inch whole wheat tortillas

4 tablespoon(s) goat cheese

3 1/2 ounce(s) (about 7 cups) baby spinach

1 teaspoon(s) canola oil

1 medium (about 1 cup) tomato, seeded and finely chopped

1 Hass avocado, finely chopped

1 tablespoon(s) chopped fresh dill leaves

Directions:

In medium bowl, beat eggs, egg whites, and 1/8 teaspoon each salt and freshly ground black pepper.

On microwave-safe plate, cover tortillas with damp paper towel. Microwave on high 30 seconds or until just warm and pliable.

Spread 1 tablespoon goat cheese on each tortilla; top with spinach.

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add egg mixture. Cook 2 minutes or until almost set, stirring gently. Remove from heat; fold in tomato, avocado, and 1/4 teaspoon salt.

Divide hot egg mixture among tortillas. Top with dill; fold in half.

Recipe shared from:  http://www.delish.com/recipefinder/california-breakfast-wrap-recipe-ghk0911?click=recipe_sr

Bacon and Eggs Pie

Ingredients:

1 can(s) (7.5 ounces) refrigerated buttermilk biscuits
2 tablespoon(s) butter
6 eggs, lightly beaten
1/3 cup(s) milk
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
3 ounce(s) cream cheese, cubed
6 slice(s) bacon, crisply cooked, crumbled
Choppped fresh parsley, optional for serving

Directions:

Separate biscuits. Arrange on bottom and up side of 9-inch pie plate; press together to form crust. Bake as directed on package.

Melt butter in medium skillet on low heat. Beat eggs, milk, and seasonings with wire whisk until well blended; pour into skillet. Cook until eggs begin to set, stirring occasionally. 

Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
Spoon into crust; sprinkle with bacon. Garnish with chopped fresh parsley just before serving, if desired.

Recipe shared from: http://www.delish.com/recipefinder/bacon-eggs-pie-recipe?click=recipe_sr

Breakfast Tortilla Stack

Ingredients:

1/4 cup(s) chopped red onion
2 medium ripe tomatoes, chopped
1/4 cup(s) loosley packed fresh cilantro leaves, chopped
4 large eggs
4 large egg whites
Salt and pepper
1 cup(s) fat-free refried beans
1/4 teaspoon(s) ground chipotle chile
4 (7-inch) whole wheat tortillas

Directions:

Prepare salsa: In cup of ice water, soak chopped onion 10 minutes; drain well. In small bowl, combine onion, tomato, and cilantro; set aside.

In medium bowl, with wire whisk or fork, beat whole eggs, egg whites, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until blended.
Spray 10-inch nonstick skillet with cooking spray; heat on medium 1 minute. Pour egg mixture into skillet; cook about 5 minutes or until egg mixture is set but still moist, stirring occasionally.

Meanwhile, in microwave-safe small bowl, mix beans and chipotle chile. Cover with vented plastic wrap; heat in microwave on High 1 minute or until hot.
Place stack of tortillas between damp paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm. To serve, layer each tortilla with eggs, beans, and salsa.
Recipe shared from: http://www.delish.com/recipefinder/breakfast-tortilla-stack-recipe?click=recipe_sr

Outrageous Chocolate Cookies

Ingredients

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Directions

Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Recipe shared from: http://www.marthastewart.com/339686/outrageous-chocolate-cookies?czone=food/cookies-cnt/everyday-favorites&center=276956&gallery=274960&slide=282972

Double-Chocolate Brownies

Ingredients:

1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, chopped
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons all-purpose flour, sifted

Directions:

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.

Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

Recipe shared from:   http://www.marthastewart.com/335652/double-chocolate-brownies?czone=food/cookies-cnt/everyday-favorites&center=276956&gallery=274960&slide=281525

Marsala Chicken with Sage and Cremini Mushrooms

Ingredients:

2 tablespoons all-purpose flour
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1 tablespoon olive oil
10 ounces cremini mushrooms, trimmed and thinly sliced
1 shallot, minced
1 tablespoon finely chopped fresh sage, plus more for garnish
1/2 cup sweet Marsala wine
1/4 cup heavy cream
1 tablespoon butter

Directions:

Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.

In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).

Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.

Top chicken with mushroom sauce, and garnish with sage.

Recipe shared from:  http://www.marthastewart.com/338177/marsala-chicken-with-sage-and-cremini-mu?czone=food/chicken-recipes/favorite-chicken-recipes&center=897845&gallery=894166&slide=338177

Chicken and Asparagus Rolls

Ingredients:

4 boneless, skinless chicken breasts (6 to 8 ounces each)
Salt and pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
1 cup grated Asiago or Parmesan cheese
2 beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)
8 spears asparagus, trimmed, halved lengthwise, then crosswise

Directions:

Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.

Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.

Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. 

Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

Recipe shared from: http://www.marthastewart.com/313991/chicken-and-asparagus-rolls?czone=food/chicken-recipes/favorite-chicken-recipes&center=897845&gallery=894166&slide=313991

Whole-Wheat Pasta with Chicken Sausage and Roasted Veggies

Ingredients:

Coarse salt and ground pepper
6 ounces Italian-style cooked chicken sausage, thinly sliced
1 medium eggplant (1 1/2 pounds), cut into 1-inch cubes
2 red bell peppers (ribs and seeds removed), cut into 1-inch squares
1 medium red onion, halved and cut into 1-inch squares
6 sprigs fresh thyme (or 1/2 teaspoon dried)
2 tablespoons olive oil
1/2 pound whole-wheat egg noodles

Directions:

Preheat oven to 450 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On two rimmed baking sheets, toss sausage, vegetables, thyme, and oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, rotating sheets halfway through.
Meanwhile, cook noodles until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Toss with meat mixture. Loosen with pasta water as needed, and season with salt and pepper.

Recipe shared from: http://www.marthastewart.com/313603/whole-wheat-pasta-with-chicken-sausage-a?czone=food/chicken-recipes/favorite-chicken-recipes&center=897845&gallery=894534&slide=313603

Baked Buttermilk Fried Chicken





Ingredients:

Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Directions:

Preheat oven to 400

Recipe shared from: http://www.marthastewart.com/336024/buttermilk-chicken?czone=food/dinner-tonight-center/dinner-tonight-main-courses&center=276948&gallery=274706&slide=257134

 

degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

Bake until chicken is golden brown, about 35 minutes.

Lighter Beef Tacos


Ingredients:

1 teaspoon vegetable oil, such as safflower
1 large onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
3/4 pound ground beef sirloin
12 soft corn tortillas (6-inch)
Store-bought salsa and shredded iceberg lettuce, for serving

Directions:

In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.

Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.

Recipe shared from: http://www.marthastewart.com/316802/lighter-beef-tacos?czone=food/dinner-tonight-center/dinner-tonight-main-courses&center=276948&gallery=274706&slide=281823

Beef and Potato Hand Pies

Ingredients:

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced medium
Coarse salt and ground pepper
2 garlic cloves, minced
1/2 pound ground beef
1 tablespoon smoked paprika, plus more for sprinkling
1 medium Yukon Gold potato, diced medium
1/2 cup golden raisins
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed

Directions:

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.

On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika. Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

Recipe shared from: http://www.marthastewart.com/852049/beef-and-potato-hand-pies?czone=food/dinner-tonight-center/dinner-tonight-main-courses&center=276948&gallery=274706&slide=852049

Macaroni with Three Cheeses



Ingredients:

6 tablespoons unsalted butter, plus more for baking dish
Coarse salt and ground pepper
1 pound medium pasta shells
1/4 cup all-purpose flour
1 teaspoon dry mustard powder
4 cups whole milk
4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
4 ounces Havarti cheese, coarsely grated (1 cup)
4 ounces Muenster cheese, coarsely grated (1 cup)
1 teaspoon Worcestershire sauce
6 slices white sandwich bread

Directions:

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.

Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.

While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.

Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.

Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

Recipe shared from: http://www.marthastewart.com/313113/macaroni-and-three-cheeses?czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&center=276948&gallery=274706&slide=263331

Farmer Handheld Cheese Pies

Ingredients:

1/2 recipe Versatile Cornmeal Crust (see recipe below)
All-purpose flour for dusting
1 2/3 cups farmer cheese
3 eggs
1/2 cup half-and-half
3 Tbsp. honey
Pinch of kosher salt
1 to 2 Tbsp. fresh thyme leaves

Directions:

Have two 12-cup standard muffin tins ready. Remove the dough from the refrigerator.

Lightly flour a clean work surface. Unwrap the dough, place it on the floured work surface, and flour the top lightly. Roll out the dough into a large circle about ⅛ inch thick. It will be about 14 inches in diameter. Using a round biscuit or cookie cutter, cut out as many circles 4 to 5 inches in diameter as possible.

Handling the dough circles gently, lift each circle and press it into a muffin cup, leaving a ⅛- to ¼-inch overhang and patching any tears by pinching them together or plugging them with a dough scrap. You can crimp the dough that extends beyond the edge of the cup with fork tines or your fingers so it adheres to the top of the tin and forms a rim, if you like, but it is not necessary. Gather the dough scraps, form into a ball, roll out, and cut out more circles. (Reroll the dough only once or it will bake up tough.) You should have 12 to 16 circles total. If you don’t have enough dough circles to fill every cup in a muffin tin, stagger the crusts rather than clustering all of them at one end of the tin. If you’ve filled one tin, refrigerate it while you line the cups in a second tin, then refrigerate the second tin.

In a stand mixer fitted with the paddle attachment, beat together the cheese and eggs until smooth. Add the half-and-half, honey, and salt and beat until thoroughly combined. (Or, use a large bowl and a handheld mixer or a wooden spoon.) Generously sprinkle in the thyme and stir to mix. (The filling can be made up to 24 hours in advance and refrigerated.)

Remove the dough-lined cups from the refrigerator. Place 3 to 4 tablespoons of filling in each cup. Refrigerate the assembled pies for at least 30 minutes or up to 24 hours. Preheat the oven to 375°F.

Bake the pies until the filling is slightly puffed and golden, about 20 minutes. The filling should jiggle slightly when a tin is gently shaken. Be careful not to overbake or the filling will crack.

Let cool on a baking rack for 10 minutes. Run a sharp, thin knife around the edge of each pie to loosen it from the cup. Then, using the knife tip or a fork, gently pry each pie upward so you can grab it with your fingertips and lift it out of the tin. Serve warm or at room temperature.

The pies can be kept in an airtight container at room temperature for up to 2 days or frozen for up to 2 months. Reheat in a 375°F oven for about 10 minutes before serving.

Ricotta Cheese or Cottage Cheese Variation

Substitute ricotta or cottage cheese in the same amount for the farmer cheese. Scoop into a sieve placed over a bowl and drain in the refrigerator for 2 hours before using.


Versatile Cornmeal Crust

Ingredients:

3/4 cup cold unsalted butter
1 1/2 cups all-purpose/plain flour, plus more for dusting
1/2 cup cornmeal
1/2 cup sugar
1 tsp. kosher salt
2 egg yolks
2 to 3 Tbsp. ice water

Directions:

Cut the butter into 1/2-inch cubes, and freeze them while you measure and mix the dry ingredients.

To make the dough in a food processor: Combine the flour, cornmeal, sugar, and salt in the processor and pulse 3 or 4 times to mix. Retrieve the butter cubes from the freezer, scatter them over the flour mixture, and pulse until the mixture forms pea-size clumps. In a small bowl, which together the egg yolks and 2 tablespoons of the ice water. Drizzle the yolk mixture into the flour mixture and pulse just until the dough holds together. If the mixture won’t come together, add the remaining 1 tablespoon ice water.

To the make the dough by hand: In a large bowl, whisk together flour, cornmeal, sugar, and salt. Retrieve the butter cubes from the freezer and distribute them evenly in the flour mixture, coating them with flour mixture. Sink your fingers into the mixture and begin pinching the butter and flour together, making thin, floury disks of the butter. Continue working the mixture until the butter is broken down first into floury pea-sized beads and then into a loose mixture that resembles wet sand. In a small bowl, whisk together the eggs yolks and 2 teaspoons of the ice water. Drizzle the yolk mixture into the flour mixture and use your hand like a comb to mix in the liquid just until the dough holds together. If necessary, work in the remaining 1 tbsp ice water until the dough comes together in a crumbly mass.

Turn out the dough onto a clean work surface or sheet of parchment/baking paper. Gather together in a mound, then knead it a few times to smooth it out. Divide it in half and gently pat and press each half into a rough rectangle, circle, or square about 1 inch thick. The shape you choose depends on what shape you will be rolling out the dough. If you don’t know how you will be using the dough at this point, opt for a circle. Wrap in plastic wrap or in the parchment paper and refrigerate for at least 2 hours or up to 2 days.

From Handheld Pies (Chronicle) by Sarah Billingsley and Rachel Wharton. 
Recipe shared from: http://www.oprah.com/food/Farmer-Cheese-Pie-Recipe#ixzz1sD3MpgI8

Grilled Cheese with Sharp Cheddar, Taleggio Cheese and Bacon Marmalade

Ingredients:

For the bacon marmalade:
1½ pounds applewood smoked bacon, diced
2 Spanish onions, diced
½ cup apple cider vinegar
½ cup packed brown sugar
¼ cup maple syrup
¾ cup coffee

8 slices artisan sandwich bread
4 slices aged yellow cheddar cheese
2 ¼-inch slices taleggio cheese, cut into small cubes
4 Tbsp. bacon marmalade (recipe follows)
4 Tbsp. unsalted butter, softened to room temperature

Directions:

Make the marmalade: In a heavy bottomed pot, render the bacon until slightly browned. Remove the cooked bacon bits from the pot and pour off all but 2 tablespoons of the fat. Sauté the onions in the bacon fat until translucent. Add the vinegar, sugar, syrup and coffee to the pot. Once the sugar liquefies, add the bacon back to the pot and cook slowly until concentrated. Cool and store, refrigerated, for up to three weeks.

Lay out four slices of the bread and top each with one slice cheddar, one tablespoon of the bacon marmalade and divide the cubed taleggio between each of the four sandwiches. Top each with the top piece of bread and spread the soft butter on the top and bottom of each sandwich.

Cook on a flattop or wide sauté pan over medium high heat until the bread is toasted and the cheeses are melted. Serve immediately.

Recipe shared from: http://www.oprah.com/food/Grilled-Cheese-with-Sharp-Cheddar-Taleggio-Cheese-and-Bacon#ixzz1sD29JcdW

Ham, Gruyère, and Apple Panini

Ingredients:

2 Tbsp. unsalted butter, at room temperature
2 Granny Smith apples, peeled, cored, and sliced ½-inch thick
1 Tbsp. chopped fresh thyme leaves
8 (½-inch-thick) slices country-style white bread
½ cup whole-grain mustard
2 cups (8 ounces) shredded Gruyère cheese
8 (1-ounce) slices Black Forest ham

Directions:

*If you don’t have a panini press or indoor grill, use a grill pan. Preheat it before adding the sandwiches, weighting them down on top with a heavy pan, such as a cast-iron skillet. Be sure to flip the sandwiches halfway through cooking to brown the second side of them.

In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.

Preheat a panini press (*see note).

Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 of the bread slices and top each with 2 slices of ham. Divide the apple mixture evenly over the ham. Add the remaining cheese and place the remaining 4 bread slices, mustard side down, on top. Grill until the cheese has melted and the tops are golden and crispy, 5 to 6 minutes.


Recipe shared from: http://www.oprah.com/food/Ham-Gruyere-and-Apple-Panini-Recipe-Giada-De-Laurentiis#ixzz1sD19vYQF

Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Vanilla Cupcakes with a Lemon Curd Filling

Ingredients:

1/2 pound (2 sticks) unsalted butter , softened, plus more for tins
2 3/4 cups flour , plus more for tins
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup milk
Lemon curd filling (see recipe below)

Directions:

Preheat oven to 350°F. Prepare the muffin tins by brushing the sides lightly with melted butter and dusting with flour. You can also use a butter/flour baking spray.

Sift together the flour, baking powder and salt; set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter at medium speed until smooth. Slowly add the sugar and continue to mix at medium speed until well combined. Add eggs, one at a time, beating well after each addition and scraping down the sides and bottom of the mixer and the paddle once or twice. Add the vanilla and mix until combined.

Continue to beat on medium-low speed; alternate adding the flour mixture and the milk, beginning and ending with the flour. Scoop the batter into tins until each is just over 3/4 full. Bake in oven until golden and a toothpick inserted in the center comes out clean, about 25 minutes, rotating tins after about 15 minutes.

Lemon Curd Filling

Ingredients:

1/2 cup lemon juice
6 egg yolks
1 cup sugar
4 teaspoons freshly grated lemon zest
1 stick (1/2 cup) cold unsalted butter , cut into pieces
Directions
Combine the lemon juice, egg yolks and sugar in a nonreactive saucepan, and whisk until smooth. Cook over medium heat, stirring constantly with a wooden spoon until hot, about 10 minutes. As the lemon mixture gets hot, it will begin to thicken. Once thick (it should coat the back of the spoon), reduce the heat to very low and cook for an additional 5 to 10 minutes, stirring continuously.

Remove the saucepan from the heat and strain the mixture into a bowl. Stir in the lemon zest and butter until the butter has melted and is incorporated into the lemon mixture. Store in an airtight container in the refrigerator.

Recipe shared from: http://www.oprah.com/food/Vanilla-Cupcakes#ixzz1sCwmCypb

Nut-Crusted French Toast with Vanilla Maple Syrup

Ingredients:

6 eggs
3/4 cup whole milk
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
3/4 cup brown sugar
1 3/4 cups coarsely ground whole almonds
3/4 cup plain breadcrumbs
1 loaf (16-ounce) white bread (1 to 2 days old), cut into about nine 1-inch-thick slices
8 tablespoons (1 stick) butter , plus additional for topping
1 cup maple syrup
1 1/2 teaspoons vanilla

Directions:

Preheat oven to 200°. Place a baking sheet in oven to warm. In a large bowl, combine eggs, milk, sugar, vanilla, and cinnamon. Whisk until blended; set aside. Combine brown sugar, nuts, and bread crumbs.

Combine maple syrup and vanilla; set aside in a pitcher.

Dip a slice of bread in egg mixture and allow excess egg to drip off. Lay bread on nut mixture, then flip to coat both sides. In a large skillet over medium heat, melt about 1 tablespoon butter without allowing it to brown. Cook French toast until golden on both sides, about 2 to 3 minutes, being careful not to let nuts burn. Place on baking sheet in oven and continue with remaining slices. Dip and coat each slice just before cooking, adding more butter as needed.

Serve with syrup and butter, if desired.

Recipe shared from: http://www.oprah.com/food/Nut-Crusted-French-Toast-with-Vanilla-Maple-Syrup#ixzz1sCvsr5ST

Gooey Cinnamon Sticky Buns

Ingredients:

1/4 cup warm (105° to 115°) water
1 package (1/4-ounce) active dry yeast
1/3 cup sugar
3/4 cup milk
4 tablespoons unsalted butter , plus more for greasing
3 large egg yolks
1 tablespoon finely grated orange zest
1 1/4 teaspoons kosher salt
4 to 4 1/4 cups all-purpose flour , plus more for dusting

1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter

3/4 cup firmly packed light brown sugar
4 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans

Directions:

To make dough: In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour and mix on low speed until blended. Switch to a dough hook and then, again on low, slowly incorporate 1 cup remaining flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding last 1/4 cup flour if too wet), 3 to 5 minutes. Remove dough from mixing bowl, shape into a ball and place in a large, greased bowl. Turn to coat and cover bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. After dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

To make filling: Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

To make topping: In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Recipe shared from: http://www.oprah.com/food/Gooey-Cinnamon-Sticky-Buns#ixzz1sCv6AkQo

The Harlem Tea Room's Scones

Ingredients:

8 tablespoons (1 stick) cold unsalted butter , cut into small pieces, plus extra for baking sheets
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sour cream or buttermilk
1 egg , beaten, or milk for brushing scones

Directions:

Preheat oven to 450°. Coat two baking sheets with butter. Sift flour, baking soda, cream of tartar, and salt into a large bowl. Add butter, using fingertips to combine until mixture takes on texture of fine meal. Add sour cream and stir until flour mixture is just moist and dough begins to stick together. Gather dough into a ball and knead lightly until fully integrated.

Place dough on a floured work surface and roll with a floured rolling pin to 3/4-inch thick. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible. Place on prepared baking sheets, with space in between; let stand 10 minutes. Brush tops with egg, and bake until golden brown, 10 to 12 minutes. Remove to wire rack to cool. Serve warm with butter, clotted cream, fruit preserves, or jam. Makes about 1 1/2 dozen.

Variations:
Baking powder scones: Omit baking soda and cream of tartar and substitute 4 tsp. baking powder in dry ingredients. Replace sour cream with 1 1/4 cups milk.

Cheddar-thyme scones: After combining butter and dry ingredients, stir 1 1/2 cups grated Cheddar cheese and 1 Tbsp. chopped fresh thyme into flour mixture before adding sour cream. Sprinkle tops of scones with an additional 1/2 cup grated Cheddar cheese before baking.

Raisin scones: Add 1/4 cup sugar to dry ingredients. After combining butter and flour mixture, stir in 1 cup raisins.

Recipe shared from: http://www.oprah.com/food/The-Harlem-Tea-Rooms-Scones#ixzz1sCuYBvv1

Low Fat Chocolate Chip Cheesecake

Ingredients:

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips

Directions:

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).

2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

Recipe shared from:  http://www.myrecipes.com/recipe/chocolate-chip-cheesecake-10000000653421/ 

Beverly Farr, Goleta, California

Sunset -April 1997

Lemon-Scented Blueberry Cupcakes

Ingredients:

Cupcakes

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided $
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed

Frosting

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)

Directions:

Preheat oven to 350°. Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. 

Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. 

Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.


Gloria Bradley, Naperville, Illinois

Cooking Light -January 2007

Creamiest Chocolate Pudding

Ingredients:

1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2 1/2 cups 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1/4 cup)
1 teaspoon vanilla extract
Fresh mint sprigs (optional)

Directions:

Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. 

Gradually add low-fat milk and evaporated milk, stirring with a whisk. 

Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. 

Pour about 2/3 cup pudding into each of 6 (8-ounce) ramekins; cover surface of each serving with plastic wrap. Chill at least 4 hours. Remove plastic wrap; serve. Garnish with fresh mint sprigs, if desired.

Recipe shared from:  http://www.cookinglight.com/entertaining/holidays-occasions/chocolate-desserts-recipes-00400000063672/page10.html

Kathy Farrell-Kingsley, Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

Cooking Light -December 2007

Tortilla Crusted Shrimp with Avocado Crema

Ingredients:

15 medium shrimp, peeled and deveined with tails on
12 6-inch corn tortillas
3 eggs
3 tablespoons whole milk
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
24 ounces Vegetable oil, for deep frying
1/4 cup roughly chopped fresh cilantro
1 lime, cut into wedges
2 ripe avocados
1 cup sour cream
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper

Directions:

Begin by baking tortillas in oven. Preheat oven to 350 degrees F. Set tortillas out in a single layer on sheet trays and bake in oven until crispy - about 12-15 minutes. Remove and set aside to cool. Grind in a food processor until they are the texture of toasted coarse bread crumbs.
Prepare a breading station: Set flour in a flat dish; beat eggs and add milk to another; place ground tortillas in a third. Season all three dishes with salt and pepper. Working in batches dredge shrimp lightly in flour, egg wash and finally ground tortillas. Set shrimp aside on a tray and place in fridge for 10-15 minutes to allow the crust to firm up.
Meanwhile prepare the avocado crema: In a blender, combine avocado, sour cream, lime, cumin, salt and pepper. Blend until smooth. Add a water (if required) until you have the consistency of mayonnaise.
Pre-heat oil in a large pot to 375 degrees F. Remove shrimp from fridge and fry in batches so the pot doesn't get overcrowded. Fry until golden and crispy, about 3 minutes, then drain on paper towel. Season with salt immediately. Serve shrimp with avocado crema and garnish with fresh cilantro leaves and lime wedges.
Recipe shared from: http://www.huffingtonpost.com/2011/10/27/tortilla-crusted-shrimp-w_n_1059655.html

Shrimp Po' Boy

Ingredients:

2 cups finely shredded red cabbage
2 tablespoons dill pickle relish
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
1 pound peeled and deveined raw shrimp (51-60 per pound; see Shopping Tip)
4 teaspoons canola oil, divided
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
4 whole-wheat hot dog buns or small sub rolls, split
4 tomato slices, halved
1/4 cup thinly sliced red onion

Directions:

1. Preheat grill to medium-high.

2. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.

3. Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).

4. Place a grill basket (see Kitchen Tip) on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.

5. To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.

Recipe shared from: http://www.huffingtonpost.com/2012/03/21/shrimp-recipes_n_1367998.html?ref=recipes#s796431&title=Shrimp_Po_Boy

Bourbon BBQ Pork Sandwich

Ingredients

Cole Slaw:
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons hot sauce
Salt and freshly ground black pepper
1 cup shredded green cabbage
1 cup shredded red cabbage
3 scallions, white and green parts, chopped

Bourbon BBQ Pork:
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups good quality barbecue sauce
1/2 cup bourbon
2 cups pulled Simple Roasted Pork Shoulder, recipe follows
Favorite sandwich bread or rolls

Directions:

For the cole slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar and hot sauce. Season with salt and pepper and add the cabbages and scallions. Toss well to distribute themayonnaise thoroughly.

For the pork: In a medium saucepan over medium heat, add the olive oil and garlic. When the garlic becomes fragrant, add the barbecue sauce and bourbon. Add the pork to the barbecue sauce and stir well to combine. Simmer about 10 minutes.

To serve: Place the pork on the bread and top with the coleslaw. Drizzle with some extra sauce and serve immediately.

Simple Roasted Pork Shoulder:
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Preheat the oven to 425 degrees F.

In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.

Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Recipe shared from: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/bourbon-bbq-pork-sandwich-recipe/index.html

Warm & Satisfying Posole

Ingredients:

3 tbsp canola oil
1 large yellow onion, chopped (about 3 cups)

1 poblano chile, deseeded and chopped

1 large sweet red pepper, deseeded and chopped

2 cups chopped kale

1 large jalapeño, chopped with seeds

8 garlic cloves, rough chopped

10 small cremini mushrooms, quartered

1 tbsp ground cumin

¼ tsp ground cinnamon

1 tsp ground coriander

1 tsp dried oregano

1/4 tsp fresh ground black pepper

1 tbsp coarse salt

1 tbsp sugar

1 tbsp orange zest
1 chipotle chile (from a can of chipotle peppers in adobo sauce), chopped
1 tbsp adobo sauce (from chipotle-chile can)
2 14.5-oz cans white hominy, rinsed in colander under gently running cool water
1 14.5-oz can chopped tomatoes (with juice)
5 cups chicken stock

Meat from one 3 ½-lb roasted chicken, chopped (about 4 cups)
1/2 cup chopped cilantro
6 chopped scallions
1/3 cup fresh lime juice

6 oz goat cheese, crumbled
2 avocados, sliced
12 small radishes, quartered
12 warmed flour tortillas

Directions:

Place canola oil in a six-quart stockpot over medium heat until warm. Add vegetable mix and cook until softened or onion begins to color, about 15 minutes, stirring occasionally. Add spice mix, chopped chipotle, and adobo sauce. Turn heat to high and stir for one minute or until aromatic.

Add hominy, tomatoes, and chicken stock. Bring to boil, cover pot, and lower heat to simmer until flavors marry and soup is thickened, 30 minutes.

Add chopped chicken, adjust heat to bring to boil, and then lower to simmer for 15 minutes.

Stir in cilantro, scallions, and lime juice. Distribute to bowls and garnish with goat cheese, avocados, and radishes. Serve with warm tortillas and hot sauce on the table.

Recipe shared from: http://www.esquire.com/features/guy-food/posole-soup-recipe-0411#ixzz1s7dY01ub

Spaghetti Carbonara with Pancetta and Prosciutto

Ingredients:

16 to 20 oz dried spaghetti
4 oz thickly sliced pancetta, cut into 1/2-inch dice
4 oz thickly sliced smoked pancetta or 2 slices smoked slab bacon, cut into 1/2-inch dice
4 oz prosciutto di San Daniele (substitute di Parma), cut into 1/2-inch dice
2 cups low-sodium chicken broth
2 cups frisée lettuce, chopped
6 tbsp Italian parsley, chopped
Coarse salt and ground black pepper

2 tbsp unsalted butter
4 tbsp extra-virgin olive oil
2/3 cup grated Parmigiano mixed with ⅓ cup grated pecorino Romano (preferably Locatelli)
4 extra large eggs

Poaching liquid:

4 cups cold water mixed with 6 oz (12 tbsp) white vinegar and 1/2 tsp kosher salt

Directions:

1. In a gallon of abundantly salted water, cook pasta until al dente, about 8 to 10 minutes. Drain but do not rinse.

2. Bring egg-poaching liquid to boil and leave on low heat. 

3. In large (12-inch) sauté pan over moderately low heat, cook diced pork until fat renders and meat is slightly crisp, about 10 minutes. Add broth and simmer to reduce by 1/3, about 8 to 10 minutes. Add lettuce and parsley and salt and pepper. Add drained pasta, raise heat to high, and toss to coat with sauce. Add butter and olive oil and toss until pasta is well coated. Turn off heat, sprinkle in cheese, and toss. Evenly divide pasta between two warm serving bowls.

4. Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 minutes. Using a slotted spoon, lift each egg out of the water.

Tip: After you lift the egg, if you touch the back of the slotted spoon to a kitchen towel, it will lose the excess water clinging to the bottom.

To serve: Place an egg atop each bowl of pasta. Add a generous grind of black pepper. Eat immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.

Recipe shared from: http://www.esquire.com/features/guy-food/spaghetti-carbonara-recipe-ll-1107#ixzz1s7bl8VG0

Shrimp Corn Dogs

Ingredients:

Batter

1 cup plus 2 tablespoons of cornmeal
2 cups all-purpose flour
0.25 cup sugar
1 tablespoon baking powder
2 teaspoons chili powder
2 teaspoons ground cumin
1.5 teaspoons cayenne pepper
2 cups whole milk
1 egg plus 1 egg yolk

Shrimp

10-15 large shrimp
Wooden skewers (don't get them in team colors)
6 cups frying oil (peanut or canola)

Honey Mustard

1 cup honey
2 tablespoons Dijon mustard

Directions:

Begin making batter by whisking all your dry ingredients together, then, using a wooden spoon, mix in the milk and eggs. As batter sits, cornmeal will swell, so add additional milk as needed to thin everything out.

Peel, de-vein, and remove the tails from the shrimp. Flatten them on the counter or other flat surface, belly-side down, as best you can. Skewer the shrimp from the fat end and push the skewer toward the tail.

Heat the oil in a Dutch oven or other heavy-walled pot to 340 degrees F. Dip the skewered shrimp — slowly, very slowly — in the batter-turned-fry-oil and let it fester in there for four or five minutes or until golden brown.

Recipe shared from:  http://www.esquire.com/features/guy-food/recipe-for-corn-dogs#ixzz1s7ZmHDKF

Coca-Cola-Brined Fried Chicken

Ingredients:

12 chicken thighs (skin on)
Peanut oil and lard, for frying

Brining Mix:

1 qt Coca-Cola
1 tsp Liquid Smoke (optional)
2 1/2 tbsp Worcestershire sauce
1 tbsp Tabasco
3 tbsp ground black pepper
3 tbsp coarse salt

Batter:

1 egg
3/4 cup peanut oil

Dry Mix (well combined):

2 tsp baking powder
2 tbsp coarse salt
4 tsp ground black pepper
1 tbsp cayenne pepper
1 tbsp onion powder
1 tbsp garlic powder
2 1/2 cups flour

Pickle garlic Relish (see recipe below)

Directions:

Rinse chicken, drain, and set aside. Blend together brining mix until salt dissolves. Place chicken in brine in a large covered bowl and marinate, refrigerated, for 4 hours.

Whisk egg well in a stainless-steel bowl and add peanut oil and 21/2 cups water. Add in dry mix, whisking slowly so batter doesn't clump.

To prepare chicken: Fill a large cast-iron skillet halfway with equal amounts peanut oil and lard. Slowly bring temperature to 375 degrees. (Use a candy thermometer.) While oil is heating, remove chicken from brine and place in a colander in sink. Once chicken has drained, pat dry with paper towels and season with salt and pepper.

Dip chicken in batter and place (carefully) in hot oil. Adjust heat, as the chicken will bring the oil temperature down dramatically — you want it back up to just above 350 degrees. Turn chicken regularly using tongs to prevent burning. After 8 or 9 minutes, remove a piece, prick it to the bone with a fork, and mash it. If the juices run clear, it's done. Continue cooking if necessary. Serve with pickle-garlic relish. 

Pickle-Garlic Relish

Ingredients:

1 cup Italian (flat-leaf) parsley
1 cup hamburger dill-pickle chips
3 tbsp garlic

Directions:

Chop everything finely and combine. Add a little pickle juice, if desired. Refrigerate.

Recipe shared from: www.esquire.com

French Toast BLT with Roasted-Garlic Vinaigrette

Ingredients:

12 thick slices smoked bacon
2 cups heavy cream
5 eggs
Coarse salt and ground black pepper
6 slices challah bread, at least 1-inch thick
>2 tbsp canola oil
2 ½ cups grated Gruyère cheese
12 slices tomato (about 3 small ripe tomatoes)
6 cups cleaned arugula
Roasted Garlic Vinaigrette (see recipe below)

Directions:

Preheat oven to 350 degrees.

Place bacon on a sheet tray and bake until crispy, 10 to 15 minutes. Keep oven at 350.

Combine heavy cream and eggs in a bowl and whisk thoroughly. Season mixture with salt and pepper to taste. Soak bread in mixture for 15 minutes, then turn slices over and soak for an additional 10 to 15 minutes.

Place a nonstick skillet over medium heat. Put canola oil in the pan. Once oil is hot (it will shimmer slightly), fry challah slices on each side until golden brown, working in batches. Transfer the challah to a baking sheet and place in preheated oven. The "custard" must cook through and bread should soufflé, or puff up, about 6 to 8 minutes.

Remove from oven, cover each slice with grated cheese, and return sheet to oven to melt cheese. Once cheese is melted, about 4 minutes, remove bread from oven.

Place 2 slices bacon and 2 slices tomato on each slice of challah, making 6 servings, and drizzle with roasted-garlic vinaigrette. Toss arugula with the remaining dressing (or enough to coat) and place atop each piece.

Serve warm.

Roasted-Garlic Vinaigrette: Preheat oven to 375 degrees. Slice tops off 3 heads of garlic so cloves are exposed. Place heads in a baking dish and drizzle with olive oil. Cover dish with foil and roast until garlic is golden brown and fragrant, 20 to 25 minutes. Remove garlic from oven. Cool briefly before squeezing cloves out of their skins into the bowl of a blender. Combine with 2 tbsp sherry vinegar and 1 tsp Dijon mustard, blending until smooth. With the machine running, slowly drizzle in ¾ cup olive oil. Keep blender running and season with salt and pepper.

Recipe shared from: http://www.esquire.com/features/guy-food/french-toast-blt-0910-6271980#ixzz1s7X3Afs4

Crispy Fried Fish Sandwich

Ingredients:


Dry mix: 1 cup all-purpose flour, 1 tsp sea salt, 1/4 tsp ground black pepper, 1 pinch paprika, 1 pinch celery salt, 1 pinch ground coriander, 1 tsp baking soda
1 cup cold beer
2 cups peanut oil
4 3-oz thin pieces of cod or haddock, skin removed, blotted with a paper towel
4 oversized buns, split in half, smeared with soft butter and panfried (butter-side down) in a hot skillet until toasted

Directions:

In a large mixing bowl, combine dry ingredients with a whisk. Gradually whisk in beer. (The batter should be similar to pancake batter in thickness.)

Set aside, and heat peanut oil in a high-sided, 10-inch cast-iron pan. (The oil should be about one inch deep.) When it reaches 275 degrees (use a candy thermometer), turn heat down to a simmer. To test readiness: A drop of batter will float to top and fizzle without burning.

Working one fillet at a time, insert a fork or meat fork (two-tined) in the top third of the fish (so most of it is hanging down) and gently swirl it in the batter to coat completely. Then place — don't drop — it into the oil. If the fish is not completely submerged, use tongs to flip after 30 seconds, and flip again after a minute.

Fry fish until coating is the color of lightly stained oak, about 4 minutes total. Transfer to a brown paper bag or drying rack and let sit a minute — the steam inside the crust will continue to cook the fish. Place in prepared buns and serve immediately.

Recipe shared from:  http://www.esquire.com/features/guy-food/fried-fish-sandwich-0511-6272854#ixzz1s7Vg3685

Waffles & Eggs with Chicken Sausage and Green Chiles

Ingredients:


4 tsp peanut or corn oil
2 lbs raw chicken sausage (seasoned simply), removed from casing and crumbled (about 4 cups)
6 oz thick slab bacon, finely diced
1 yellow onion, diced
4 garlic cloves, minced
½ cup all-purpose flour
3 cups milk
1 cup plus 4 tbsp buttermilk
4 4-oz cans chopped green chiles
3 tsp coarse salt
2 tsp black pepper
1 tsp paprika
16 eggs
16 frozen home-style waffles (or you can make your own)
8 tbsp unsalted butter, melted

Garnish: chopped bacon bits; 1 bunch scallions, green part only, roughly chopped
Directions:

Preheat oven to 375 degrees.

Find two deep skillets that are about 12 inches wide. Make sure neither has a plastic handle that will melt in the oven.

Heat 2 tsp oil in each skillet until very hot. In each, add half the chicken sausage and half the bacon and cook over medium heat until browned, 5 to 7 minutes. Add half the diced onions and 2 minced garlic cloves to each skillet and cook until aromatics begin to brown, about 3 to 5 minutes. 

Lower the heat and, working one skillet at a time, sprinkle in ¼ cup flour, stirring constantly, to make a quick roux. Keep stirring until sausage is well coated and flour has absorbed the pan fat, 2 to 3 minutes. (Watch carefully as it will burn quickly. As soon as the mixture gets a light amber color, immediately take it off the heat and keep stirring because the hot pan will continue to cook the roux.)

Return the pans to medium-low heat. To each skillet, add 1 ½ cups milk and ½ cup buttermilk, 2 4-oz cans chopped green chiles, and half the salt, pepper, and paprika. Stir constantly until gravy flows from your mixing spoon in a steady stream, not clumps, about 8 minutes.

Turn off the heat and crack 8 eggs over the surface of the gravy in each skillet. (Crack eggs close to surface to keep yolks intact.) Then drizzle 2 of the remaining 4 tbsp buttermilk evenly over the surface of the eggs in each. Transfer both pans to oven.

At the same time, arrange 16 home-style waffles on a sheet pan and drizzle the melted butter over the waffles. (Frozen waffles should be defrosted first or they will steam instead of crisping.) Bake in the oven along with the eggs. The eggs will be ready when egg whites turn opaque and yolks are set but still runny inside, about 12 to 18 minutes. (Keep a good watch, as they can quickly overcook. The cooking time for your eggs will vary depending upon your oven.)

Waffles should be done at the same time the eggs are ready. Cut waffles across the diagonal to make 4 small triangles out of each. As a last bit of culinary genius, grab the pork rinds in a bag and crush them to make a crumble. Sprinkle this right over the eggs, along with chopped scallions, a little salt, and coarse black pepper just before serving.

Put the hot skillets on a towel right in the center of the table with a serving spoon and the waffle points alongside on a plate.

Recipe shared from: http://www.esquire.com/features/guy-food/waffles-and-eggs-recipe-0311#ixzz1s7TpIsoT

Bacon, Cheese, and Scallion Smashed Potatoes

 Ingredients:

15 medium red-skinned potatoes, washed
1/3 cup sour cream
2 Tbl. butter
1/4 sharp cheddar cheese, grated
1/2 cup Colby cheese, grated
1/2 cup scallions
2 slices thick-cut bacon
salt and pepper, to taste

Directions:

Fill a a large pot with water and set it on high.

As the water boils, cut the red-skinned potatoes in half and then cut them in half again, so you've got nice quarters.

Cut the thick-cut bacon into quarter-inch sticks. (If you're using regular bacon, use half-inch strips.)

Chop scallions and set them aside until the last step.

Boil the quartered potatoes for 15 minutes, until they're fork tender. Do not undercook them.

Reserve about a cup of the cooking water, before draining the potatoes.
Put your pan on medium-high heat, then add the bacon and a small amount ( 1/4 cup — of water), which will help render the fat out of the pork as it evaporates.

Place the bits on a paper towel and set aside with the scallions for the final step. Check potatoes to see if they are done.

To really bring out the rich potato flavor, take your drained potatoes and put them back in the pan on medium heat, stirring so they don't stick.

When they've dried out a bit — no need to cook them more than five minutes — turn off the heat and stir in the butter. Add some salt and pepper.

Smash the potatoes against the sides of the pan with a wooden spoon, working in the cheese and sour cream. (The potatoes should give way very easily.) If they're too thick, add in some of the reserved cooking liquid.

Top the potatoes with the chopped scallions and bacon bits. Add a bit more black pepper.



Recipe shared from: http://www.esquire.com/the-side/feature/loaded-smashed-potatoes-recipe-012311#ixzz1s7RqMrEg

Milk Chocolate Layer Cake

Ingredients:

Ganache

12 ounces milk chocolate, chopped (about 2 cups)
1 cup heavy cream

Cake

1/4 cup vegetable oil
4 tablespoons butter, softened
3/4 cup sugar
2 large eggs, room temperature
6 ounces milk chocolate, chopped (about 1 cup) and melted
1/4 teaspoon salt
2 1/2 cups King Arthur Unbleached Cake Flour Blend
1 1/4 teaspoons baking soda
1 teaspoon vanilla
1/4 cup dried whole milk
1/4 cup natural cocoa
1 cup buttermilk, room temperature
1 cup Marshmallow Fluff, optional for filling one layer

Directions:

1. For the ganache: Place the chopped chocolate in a medium-sized bowl. Heat the cream until just boiling and pour over the chocolate. Slowly stir until completely melted and lump-free. Set the bowl in the fridge to chill while you make the cake.

2. Preheat the oven to 350°F and prepare your chosen pan(s) by spritzing well with cooking spray.

3. For the cake: Place the oil, butter, sugar, and eggs in the bowl of your mixer. Beat on medium speed for 2 minutes. Stop the mixer and scrape down the bowl.

4. Add the melted milk chocolate, salt, flour, Cake Enhancer, baking soda, vanilla, dried whole milk, cocoa powder and 1/2 cup of the buttermilk. Beat on medium speed for 1 minute. Stop again and scrape the bowl.

5. Add the remaining buttermilk and beat for 30 seconds.

6. Pour the batter into the pan(s), and bake: for 8" rounds, 18 to 24 minutes; for 9" rounds, 20 to 28 minutes; for cupcakes, 15 to 18 minutes. For a 13" x 9" x 2" pan, bake 25 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean, with just a few moist crumbs.

7. Rest the cake in the pan for 10 minutes, then turn out onto a rack to cool completely.

8. To prepare the ganache: The chilled ganache should now be the consistency of chocolate pudding. Place it in the bowl of your mixer and whip with the whisk attachment until thick, light, and fluffy. Be sure to scrape the bottom of the bowl to fully incorporate all of the chocolate.

9. To assemble the cake: Using a long serrated knife, divide each cake round into two layers. Place one layer on your serving plate and spread with a 1/2"-thick layer of the whipped ganache. Add another layer of cake.

10. If you're using Marshmallow Fluff for filling, pipe a ring of ganache around the top of the second layer as a border, then fill it with 3/4 to 1 cup Fluff. The border of ganache will keep the marshmallow from oozing out the sides of the cake.

11. Add another layer of cake, another layer of ganache, and the final layer of cake. Ice the rest of the cake with the remaining ganache.

12. Serve at room temperature; refrigerate any leftovers, well-wrapped, for up to 5 days.

Recipe shared from:  http://www.kingarthurflour.com/recipes/milk-chocolate-layer-cake-recipe