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Recipes

Recipe : Yardbird Fried Chicken from Chef Jeff McInnis

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For the chicken brine:
Place the water (not the ice water), sugar, salt, and all spices in a pot and bring to simmer over medium heat for 5-6 minutes. Whisk to ensure that spices and sugar have dissolved completely. Remove from heat and combine with ice water to chill. Let chill until at least 40 degrees. Place the cut chicken in a container and pour the cold liquid brine over it. Chill in refrigerator for 24 hours.

For the seasoned flour:
Mix all spices and flour well.

For the frying:
Remove the chicken from the brine and dredge in the seasoned flour.

Place the shortening in a pan (cast iron preferred) and melt slowly. The goal is to have the shortening about 1/2 inch up the side of the pan. Heat the shortening over low heat until it reaches 325 degrees. Use a candy thermometer to regulate the temperature.

Place the breasts and thighs in the pan, skin side down. After 8 minutes, flip the pieces over and continuing frying for another 6 minutes.

Remove from pan and let sit on a wire rack or plate lined with paper towels. Stick the thickest pieces with a meat thermometer; the chicken must reach 165 degrees. Season lightly with a pinch of sea salt.

Place the wings and drums in the oil making sure to maintain 325 degrees. After 5 minutes, flip the pieces and continuing frying for another 4 minutes.

Remove from pan and let sit on a wire rack or plate lined with paper towels. Stick the thickest pieces with a meat thermometer; the chicken must reach 165 degrees. Season lightly with a pinch of sea salt before serving.

Recipe courtesy of Bon Appetit

Recipes

Recipe : Nacho Cheese Dip

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  • In a medium-sized sauce pan, combine beer, cumin, dried oregano, garlic, and jalapeño. Bring to simmer over medium heat.
  • Add beans and Ro-tel; stir until heated through.
  • Add Velveeta cheese; stir until cheese melts, about 5 to 8 minutes. If the dip is too thick, thin with a little beer.
  • Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.

Recipe courtesy of YumSugar

Recipes

Recipe : Spicy Buffalo Chicken Dip

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For milder flavor, reduce the cayenne pepper sauce to 1/2 cup.

  • Preheat the oven to 350° F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
  • Combine cream cheese, pepper sauce, and ranch dressing in a small saucepan. Heat over low heat, stirring frequently, until melted.
  • Stir in chicken and about half of the cheddar cheese. Stir until combined.
  • Spoon into prepared dish. Sprinkle with remaining cheese.
  • Bake 15 minutes or until hot and cheese is melted.

Serve warm with tortilla chips, crackers, or vegetables.

Recipe courtesy of YumSugar

Recipes

Recipe : 4th of July Flag Cake

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Make the cakes according to the directions. Cool completely.

Wash the berries and dry thoroughly.

With the whisk attachment of a standing mixer, whip together the cream, vanilla, and sugar until soft peaks form.

Transfer half of the whipped cream to a large bowl. Carefully fold in half a pint of the blueberries and a half pint of the raspberries.

Spread the berry whipped cream evenly over the top of one cake.

Place the remaining cake on top of the smooth berry whipped cream. Cover the cake with the remaining plain whipped cream.

In the top left hand quarter, place 50 blueberries in a square (7 across and 7 down, plus one extra stuck in there) and the raspberries in 13 rows across (if you can fit them!). Add sparkling candles and enjoy!

Recipe courtesy of YumSugar

Recipes

Recipe : Grilled Chipotle-Rubbed Steaks With Lime Butter

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Combine the butter, garlic, lime zest, lime juice, and a salt to taste. Set aside. Combine the paprika, cumin, and chipotle powder in a small bowl. Sprinkle the steaks with plenty of kosher salt, then evenly sprinkle the spice mixture over them and rub into the meat.

Oil the grates of the grill (or grill pan) and preheat over high heat until smoking. Reduce heat to medium high and add steaks. Cook without moving until well-charred, about 4 minutes. Flip steaks and continue to cook until center of steaks register 125°F on an instant-read thermometer for medium-rare, 135°F for medium, or 145°F for well done. Transfer to a platter and allow to rest for at least 5 minutes, adding the lime butter after a few minutes to melt from the residual heat.

Slice the steaks and serve immediately.

Recipe courtesy of Simple Eats

Recipes

Recipe : Maple Mustard-Glazed Salmon With Brussels Sprouts

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Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.

Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.

When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through—7 to 10 minutes, depending on the thickness of the fillet.

Serve with the sprouts and lemon wedges.

Recipe courtesy of Simple Eats

Recipes

Recipe : Penne A La Vodka With Crispy Prosciutto

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Preheat oven to 375F.

Arrange sliced prosciutto on a foil-lined baking sheet, and bake for 15-20 minutes or until dark red and very crispy, then remove from oven and allow to cool completely.

In the meantime, heat olive oil over medium heat in a medium saucepan and cook shallots and garlic until softened, about 5 minutes.

Add tomatoes and vodka, stir well and simmer for 10 minutes to cook off the alcohol.

Add heavy cream and parmesan cheese and stir until sauce thickens, add salt to taste, then remove from heat.

Cook pasta according to instructions, drain and return to pot.

Crumble cooled prosciutto with your hands to create shards.

Toss pasta with sauce and divide into four bowls.

Garnish with parmesan cheese and crispy prosciutto and serve with crusty Italian bread.

Recipe courtesy of Food Republic

Recipes

Recipe : Black And White’ Cookies

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In a large bowl, beat together butter and sugar until light and fluffy, about four minutes.

Add salt and vanilla and beat one minute. Add egg and beat until combined.

Add half the flour and beat to combined. Scrape down sides of bowl with a spatula, add remaining flour, and beat until just incorporated. Use the spatula to fold in the dark and white chocolate chunks.

Wrap dough in plastic wrap and let chill in refrigerator for one hour.

Preheat oven to 375°F. Line two baking sheets with parchment paper.

Drop dough onto prepared baking sheets, using about one heaping tablespoon per cookie. Bake until cookies are brown at the edges and dry on top, about 14 minutes.

 

Recipe courtesy of Simple Eats

Recipes

Recipe : Spicy Bacon Cheddar Muffins

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Preheat oven to 425° F. Butter or line 12 muffin cups or paper muffin liners.

In a large bowl, whisk together flour, baking soda, salt, cayenne, pepper, and paprika. Add 1 cup cheese and bacon and stir until well combined.

In a small saucepan or microwave safe bowl, melt butter. Let cool one minute then whisk in milk. Add egg and beat lightly until combined.

Add wet ingredients to flour mixture. Stir until evenly combined.

Pour batter 3/4 way up muffin cups. Sprinkle cups with remaining cheddar cheese. Bake muffins until golden on top and a cake tester comes out clean, about 15 minutes.

Recipe courtesy of Simple Eats