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Chinese Chicken Salad Two Ways - Beginner and Expert

partysugar — Fri, 25 Apr 2008 11:31:19 -0700

When the weather warms up, I crave fresh, flavorful dishes like Chinese chicken salad. It makes a great meal because it's filling, crunchy, and delicious.

Every home cook should master a couple of basic salad recipes, and since Chinese chicken is so popular, it's a great dish to add to your repertoire.

I've found two recipes - both are straight forward, simple, and scrumptious - for you to check out so read more.

Beginner Chinese Chicken Salad
From Better Homes and Garden magazine

Ingredients

1/4 cup water
3 tablespoons rice wine vinegar or white wine vinegar
1 cup sesame tahini
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons finely chopped beni shoga (pickled ginger), drained, or 1 teaspoon grated fresh ginger
1 clove garlic, minced
1/8 teaspoon pepper
4 cups shredded Chinese (napa) cabbage or lettuce
2 cups shredded cooked chicken or turkey
1 cup carrots cut into julienne strips
1 cup pea pods, halved lengthwise
1 cup seeded cucumber cut into julienne strips
1 cup red sweet pepper cut into julienne strips
1/2 cup sliced green onions
1 3-ounce package low-fat ramen noodles

Directions

For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or ginger, garlic, and pepper. Cover and blend or process until smooth. Set aside.
In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions.
Remove seasoning mix from ramen noodle package; save for another use.
With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately.

Serves 4.

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Expert Chinese Chicken Salad
From Food and Wine magazine

Ingredients

1 whole, bone-in chicken breast with skin (1 1/4 pounds)
4 scallions, 1 thinly sliced
One 1-inch piece of peeled fresh ginger, thinly sliced, plus 1 1/2 teaspoons finely grated ginger
Salt
3 tablespoons vegetable oil, plus more for frying
8 wonton wrappers, cut into 1/3-inch strips
3 tablespoons unseasoned rice vinegar
1 tablespoon Asian sesame oil
2 teaspoons soy sauce
Freshly ground pepper
3/4 pound baby bok choy, stems halved, leaves left whole
2 cups mizuna (1 ounce)
1 cup mung bean sprouts (3 ounces)
1 medium carrot, julienned
1 tablespoon chopped cilantro
1/4 cup chopped roasted salted peanuts

Directions

In a medium saucepan, cover the chicken breast with water and bring to a simmer over moderately high heat. Reduce the heat to low and skim.
Add the 3 whole scallions, the sliced ginger and a pinch of salt. Simmer until the chicken breast is cooked through, about 25 minutes.
Transfer the chicken to a plate and let cool to room temperature. Discard the skin and bones and shred the meat.
In a medium saucepan, heat 1/2 inch of the vegetable oil over moderately high heat until shimmering. Add a small handful of the wonton strips and fry over moderate heat until crisp and golden brown, about 10 seconds. Drain on paper towels and repeat with the remaining wonton strips.
In small bowl, whisk the rice vinegar with the sesame oil, soy sauce, grated ginger and 3 tablespoons of vegetable oil. Season with salt and pepper.
In a large bowl, toss the sliced scallion, bok choy, mizuna, bean sprouts, carrot, cilantro and peanuts. Add the chicken, wonton strips and dressing; toss and serve.

Serves 4.

Make ahead: the poached chicken breast can be refrigerated overnight. The fried wonton strips can be stored overnight at room temperature.

One Serving 386 cal, 24 gm fat, 4.0 gm sat fat, 16 gm carb, 3 gm fiber.

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Asparagus Tart Two Ways - Beginner and Expert

partysugar — Tue, 18 Mar 2008 11:01:31 -0700

One way to take advantage of Spring's glorious bounty of asparagus is to make a tart. A savory tart that highlights the pure flavor of asparagus is welcome on any Easter menu. Both scrumptious and versatile, an asparagus tart can be served as a side, a dinner, or as a part of a brunch buffet.

Since we all have different levels of culinary confidence, I've found two delicious recipes. One takes advantage of frozen puff pastry and the other makes it from scratch. Choose which one suits your cookery needs or get inspired and make your own variation. For the recipes, read more.

Beginner Asparagus Tart
From Everyday Food magazine

Ingredients

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Directions

Preheat oven to 400°F.
On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges.
Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere.
Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper.
Bake until spears are tender, 20 to 25 minutes.

Serves 6.

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Expert Asparagus Tart
From Food & Wine magazine

Ingredients

Tart shell:
1 1/2 cups all-purpose flour
Pinch of salt
1 stick (4 ounces) unsalted butter, cut into small pieces
1 large egg, beaten
3 tablespoons ice water
Filling:
1/2 pound medium asparagus, trimmed
4 large eggs
1 cup milk
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces)

Directions

Make the tart shell: in a medium bowl, combine the flour with the salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
Add the egg and water and mix with a fork until a dough forms.
Turn the dough out onto a lightly floured work surface and pat it into a disk. Wrap the dough in plastic and refrigerate until firm, at least 1 hour or overnight.
On a lightly floured surface, roll out the dough to a 13-inch round. Fold the dough in half and carefully transfer it to an 11-inch tart pan with a removable bottom. Unfold the dough and gently press it into the pan without stretching. Trim the overhang. Wrap the tart shell in plastic and refrigerate it until firm, about 1 hour, or overnight.
Preheat the oven to 350°F.
Line the tart shell with foil and fill with pie weights, dried beans or rice. Bake the shell for about 1 hour, or until lightly browned around the edge. Remove the pie weights and foil and bake the shell for 10 minutes, or until evenly browned and cooked through. Transfer to a rack to cool. Leave the oven on.
Make the filling: in a medium saucepan of boiling salted water, cook the asparagus until tender, about 4 minutes. Drain and rinse under cold running water. Drain again and pat dry with paper towels.
Arrange the asparagus in the tart shell with all the spears facing the same direction; trim them to fit if necessary.
In a medium bowl, whisk the eggs to mix. Beat in the milk, melted butter and salt. Pour the custard mixture over the asparagus and sprinkle the Parmigiano-Reggiano over the top.
Set the tart on a baking sheet and bake for about 45 minutes, or until the custard is just set. Transfer the tart to a rack to cool for about 10 minutes, then cut into 8 wedges and serve warm or at room temperature.

Serves 8.

Make ahead: the tart shell can be baked, cooled, and kept well wrapped in its pan at room temperature for up to 1 day.

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Trifle Two Ways - Beginner and Expert

partysugar — Tue, 04 Mar 2008 09:56:11 -0800

If you are sick of heavy chocolate desserts, consider making a trifle for your next dinner party. A cold dish that is best when made in advance, a trifle consists of layers of cake, custard, fruits, whipped cream, and syrup. While the variations are endless, most trifles are served in a large, clear glass dish. I've found two recipes for you to experiment with - one uses help from the grocery store and the other is one hundred percent homemade - give both a try or combine elements from each recipe to make your own special trifle. To get started, read more.

Beginner Trifle
From Everyday Food magazine

1/3 cup sweetened flaked coconut
1/4 cup dry sherry
2 packages frozen raspberries (12 ounces each), thawed
2 teaspoons grated lemon zest
2 cups heavy cream
1/4 cup sugar
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped

Preheat oven to 350.
Spread coconut on a baking sheet; toast until browned, about 6 minutes.
Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside.
In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

Serves 12.

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Expert Trifle
From Gourmet magazine

For cake
1/2 cup all-purpose flour plus additional for dusting
1 1/2 cups sugar
1/2 cup unsalted shelled pistachios
1/2 teaspoon salt
8 large egg yolks
3 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg whites
For assembling trifle
Sherry syrup, recipe below
Vanilla custard, recipe below
Rhubarb purée, recipe below
For topping
1 cup chilled heavy cream
1 tablespoon sugar
1 tablespoon light Fino Sherry
2 tablespoons unsalted shelled pistachios, chopped
Special equipment: a 15- by 10- by 1-inch baking pan; parchment paper; a 3- to 3 1/2-qt glass trifle or soufflé dish

Make cake: put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.
Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks.
Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks.
Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles.
Bake cake until golden and springy to the touch, 20 to 25 minutes.
Cool cake in pan on a rack 20 minutes.
Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.
Assemble trifle: slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup.
Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles.
Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through).
Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard.
Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours.
Make topping just before serving: beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks.
Spoon cream over top of trifle, then sprinkle with pistachios.

Serves 8.

Make ahead: trifle can be chilled up to 2 days.

Sherry Syrup

1/2 cup water
1/2 cup sugar
6 tablespoons light Fino Sherry

Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes.
Cool syrup completely before using, about 1 hour.

Makes about 3/4 cup.

Make ahead: syrup can be made 1 week ahead and chilled in an airtight container

Vanilla Custard

3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla

Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla.
Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours. Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.

Makes about 4 cups.

Make ahead: custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days. Special equipment: an instant-read thermometer

Rhubarb Puree

Vegetable oil for greasing pan
2 lb rhubarb stalks, cut into 1-inch pieces
2/3 cup confectioners sugar

Put oven rack in middle position and preheat oven to 375°F. Lightly oil a large shallow baking pan with vegetable oil.
Arrange rhubarb in 1 layer in pan and sift confectioners sugar evenly over top. Bake, stirring occasionally, until rhubarb is very tender, 25 to 30 minutes.
Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely. Rhubarb purée can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.

Makes about 2 cups.

Make ahead: rhubarb purée can be made 3 days ahead and chilled in an airtight container.

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Chicken Lettuce Wraps Two Ways - Beginner and Expert

partysugar — Tue, 26 Feb 2008 11:01:19 -0800

The other day DearSugar asked me to check out a recipe she was considering making. While the dish - chicken lettuce wraps with Asian flavors - sounded delicious, the recipe was unclear and difficult to follow.

Later that same day, I found myself grubbing on Betelnut's lettuce wraps thinking, I need to find a better recipe! Luckily, I've found two recipes. They are both straight-forward and delectable. One involves more ingredients, making it a little more complicated. Check out the two and choose which appetizer recipe suits your needs when you read more.

Beginner Chicken Lettuce Wraps
From Joanne Weir

2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated

Warm the oil in a skillet or wok over medium-high heat.
Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes.
Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.

Serves 6.

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Expert Chicken Lettuce Wraps
From Dallas News

1 tablespoon hoisin sauce
2 tablespoons plus 1 teaspoon light soy sauce (divided use)
3 tablespoons water
1 tablespoon plus 2 teaspoons dry sherry (divided use)
1 tablespoon cornstarch (divided use)
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 pound boneless skinless chicken breasts cut into ¼ -inch cubes
1/8 teaspoon pepper
2 tablespoons vegetable oil (divided use)
1 (8-ounce) can sliced water chestnuts, drained and chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 green onion, chopped
6 to 8 large leaves Boston leaf or iceberg lettuce

For cooking sauce: blend together hoisin sauce, 2 tablespoons soy sauce, water, 1 tablespoon sherry, 2 teaspoons cornstarch, sesame oil and red pepper flakes. Set aside.
For chicken and vegetables: combine chicken, 2 teaspoons sherry, 1 teaspoon soy sauce, 1 teaspoon cornstarch and pepper in a bowl; set aside.
Be sure the rest of the ingredients are chopped and measured.
Heat 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until fully cooked. Remove chicken from skillet, drain and set aside.
Add remaining 1 tablespoon oil to skillet and add chopped water chestnuts, celery and mushrooms. Cook, stirring frequently, 2 minutes.
Return chicken to skillet. Stir in ginger and garlic. Stir cooking sauce ingredients again, then pour over chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes or until sauce is thickened and chicken and vegetables are evenly coated. Remove from heat. Stir in green onion.
Divide mixture among lettuce leaves and roll each like a burrito.

Makes 6 to 8 appetizer servings.

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Jambalaya Two Ways - Beginner and Expert

partysugar — Tue, 05 Feb 2008 13:41:31 -0800

I make chili around the Super Bowl and I enjoy cooking up jambalaya to celebrate Fat Tuesday. Jambalaya is a signature Creole dish that combines a variety of ingredients ranging from poultry and sausage to shellfish and green peppers. This classic one-pot rice dish is a must for every cook's recipe collection. It's hearty, scrumptious, and great for entertaining a crowd. I've got two recipes for you to choose from, all you have to do is read more.

Beginner Jambalaya
From Food and Wine magazine

1 tbsp. cooking oil
1/2 lb. andouille or hot link sausages
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock
1/4 tsp. cayenne
2 bay leaves
1 1/2 tsp. salt
1 lb. boneless, skinless chicken breasts (about 3 in all), cut into 1-inch pieces

In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all.
Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
Add the onion, celery, bell pepper, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes.
Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
Stir in the chicken and simmer, covered, until the chicken is just done and the rice and vegetables are tender, about 5 minutes longer. Remove from the heat and let stand, covered, for about 2 minutes.

Serves 4.

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Expert Jambalaya
From Emeril Lagasse

1 (5-lb.) duck, trimmed of fat and cut into eight pieces
1 tsp. salt, plus more for seasoning duck
1/2 tsp. freshly ground black pepper, plus more for seasoning duck
2 tbsp. vegetable oil
1 lb. andouille or other spicy smoked sausage, diced
2 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped celery
1/2 tsp. cayenne
2 tbsp. Essence, recipe follows
2 cups peeled, seeded, and chopped tomatoes
1 tbsp. chopped garlic
3 bay leaves
2 tsp. minced fresh thyme leaves
2 quarts chicken stock or canned low-sodium chicken broth
3 cups long-grain white rice
1 lb. small shrimp, peeled and deveined
1 cup chopped green onions (green and white parts)
1/2 cup minced fresh flat-leaf parsley

Season the duck pieces with salt and pepper.
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes.
Add the onions, bell peppers, celery, salt, cayenne, 1 tbsp. of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes.
Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium low, cover, and simmer, stirring occasionally for 50 minutes.
Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover.
Remove the pot from the heat and let sit, covered, for 15 minutes.
Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.

Serves 8.

Essence Creole Seasoning:

2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1 tbsp. dried thyme

Combine all ingredients thoroughly.

Makes 2/3 cup.

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Grilled Lobster Two Ways - Beginner and Expert

YumSugar — Fri, 18 Jul 2008 13:01:05 -0700

Fresh lobster with its sweet, succulent meat, is the quintessential Summer dish. Whether you're new to cooking lobster or a seasoned expert, this shellfish is an opulent meal for alfresco entertaining. If you're a beginner, simply grill the store-bought tails for an impressive meal. Ready for something more challenging? The expert meal calls for cooking live lobsters and serving them alongside simple, elegant sauces. To get both recipes, read more.

Beginner Grilled Lobster
From Emeril Lagasse

Ingredients

8 (6- to 8-ounce) frozen lobster tails, defrosted
2 plum tomatoes, peeled, seeded, and finely chopped (about 3/4 cup)
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons finely grated lemon zest (zest of 1 lemon)
1 tablespoon minced fresh tarragon leaves
2 teaspoons minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Directions

Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters.
Shortly before grilling the lobsters, combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt, and pepper, and stir to combine.
Preheat a grill to medium-high.
Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil, and season lightly with salt and pepper. Place the tails, cut side down, on the grill, cooking for 3 minutes.
Rotate the tails 45 degrees and cook the tails for 3 minutes longer.
Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.
Serve the lobster tails with more of the vinaigrette drizzled over the meat.

Serves 4 to 8.

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Expert Grilled Lobster
From Bon Appétit magazine

Ingredients

Chipotle Lime Oil
1/2 cup olive oil
6 large garlic cloves, chopped
1 tablespoon fresh lime juice
1 1/2 teaspoons minced canned chipotle chilies (adobo)
1 teaspoon grated lime peel
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Green Ginger Onion Butter
2 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger, packed
1/4 cup Chinese rice wine or sake
1/3 cup finely chopped green onions
3 tablespoons butter, room temperature
Lobsters
2 1 1/2- to 2-pound live lobsters
Olive oil

Directions

For Chipotle Lime Oil: Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. Mix in cilantro. Cover and refrigerate. Makes 2/3 cup chipotle lime oil; can be prepared up to 2 hours ahead.
For Ginger Green Onion Butter:Cook peanut oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add green onions and butter. Season with salt and pepper. Cover and refrigerate. Makes about 1/2 cup. Can be made 2 hours ahead.
For lobster: Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked).
Using tongs, transfer lobster to baking sheet.
Return water to boil.
Repeat with second lobster.
Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
Prepare barbecue (medium-high heat).
Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue.
Brush meat with olive oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm.
Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.
Serve, passing warm sauces separately.

Makes 2 servings.

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Biscuits Two Ways - Beginner and Expert

YumSugar — Wed, 26 Nov 2008 03:00:41 -0800

You're practically set with your menu for tomorrow. Vegetables chopped? Check. Pumpkin soup made? Check. Turkey brined? Check. Cranberry sauce prepared? Check. Pumpkin pies done? Check. Bread? What about the bread?

Fret not. Here are two recipes for biscuits that turn flaky and golden in less than 15 minutes. With both the beginner drop biscuits and their expert cutout counterparts, the key is to keep the dough cold, and to avoid overworking it. To check out both recipes, read more.

Beginner Biscuits
From Gourmet

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups chilled heavy cream

Directions

Preheat oven to 400°F.
Stir together flour, baking powder, salt, and sugar in a large bowl. Add cream, then stir just until a dough forms.
Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet.
Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.

Makes 12 biscuits.

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Expert Biscuits
From Emeril Lagasse

Ingredients

1 1/4 cups self-rising flour
3/4 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1 cup buttermilk
1/2 cup grated cheddar cheese
1/2 cup finely chopped green onions
1/4 cup all-purpose flour, bench flour
2 tablespoons melted unsalted butter

Directions

Preheat the oven to 475°F.
Into a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Add the buttermilk, cheese, and green onions and, using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to overmix.
Lightly flour a work surface with the all-purpose flour. Turn out the dough onto the surface and press into a disk about 1/2-inch thick and 8 inches in diameter. Using a 3-inch round cutter dusted in flour, cut into rounds. (Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising.)
Reform the scraps in order to make 7 biscuits. Place on a small baking sheet and brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes.

Makes 7 biscuits.

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Beef Chili Two Ways - Beginner and Expert

YumSugar — Wed, 15 Oct 2008 03:00:19 -0700

October is National Chili Month, and beef, with its unmistakably robust flavor, is the classic meat that's used in this dish. Aside from being an enduring crowd-pleaser, beef chili is also affordable to make, portable, and just as great-tasting the next day. The beginner recipe is a quick, effortless weeknight meal, while the expert recipe, developed by celebrity chef and southwestern specialist Bobby Flay, elevates chili to a gourmet level. To try both, read more.

Beginner Beef Chili
From Everyday Food

Ingredients

1 tablespoon vegetable oil, such as safflower
1 medium onion, chopped
4 garlic cloves, chopped
coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 pound ground beef sirloin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) pinto beans, rinsed and drained
toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional)

Directions

In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

Serves 6.

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Expert Beef Chili
From Bobby Flay

Ingredients

Beef and Black Bean Chili
1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Avocado Relish
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Directions

Make the toasted cumin crema: Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
Make the avocado relish: Combine all avocado relish ingredients in a small bowl and season with salt and pepper.
Make the beef and black bean chili: Heat oil in a large Dutch oven over high heat.
Season the beef with salt and pepper, and saute until browned on all sides.
Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes.
Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil.
Reduce the heat to medium, cover the pan, and simmer for 45 minutes.
Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
Serve chili with a dollop of Toasted Cumin Crema and Avocado Relish.

Serves 6.

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Coffee Cake Two Ways - Beginner and Expert

partysugar — Tue, 15 Jan 2008 15:27:31 -0800

Having an excellent recipe for coffee cake in your repertoire is a must. Coffee cake is wonderful on many occasions, it's delicious at brunch, scrumptious in the afternoon, and tasty after dinner. Basically, it's good anytime you would want to drink coffee. Coffee cake is also a wonderful gift because it is simple to make and easy to transport. To ensure you add a recipe to your collection, I've found two - a really easy one for beginners and another for experts - so choose one and read more.

Beginner Coffee Cake
From Southern Living magazine

1 (11.5-oz.) frozen pecan coffee cake, thawed
4 oz. cream cheese, softened
1/4 cup firmly packed dark brown sugar

Remove coffee cake from package; remove and discard plastic overwrap.
Slice coffee cake in half horizontally.
Spread softened cream cheese on bottom half of coffee cake; sprinkle with brown sugar. Place top layer of coffee cake right side up on bottom layer.
Bake at 350°F for 15 to 20 minutes. Let cool on a wire rack 10 minutes.

Serves 8.

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Expert Coffee Cake
From Martha Stewart

10 tbsp. unsalted butter, room temperature, plus more for pans
6 tbsp. sliced almonds
1/3 cup coarsely chopped almonds
5 tbsp. packed light-brown sugar
1 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
1 large egg
1 tbsp. pure vanilla extract
3/4 cup sour cream, or plain yogur
2 cups sifted confectioners' sugar
3 to 4 tbsp. milk

Preheat oven to 350°F. Generously butter six mini Bundt pans; set aside.
Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside.
In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.
Add egg; beat until combined.
Add 1 teaspoon vanilla, and beat until smooth.
Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes.
Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment.
Stir in confectioners’ sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.

Makes 6 mini cakes.

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Classic Eggs Benedict Two Ways - Beginner and Expert

partysugar — Tue, 08 Jan 2008 11:43:31 -0800

Classic Eggs Benedict is the ultimate brunch comfort food. Toasty English muffins, topped with crispy ham, delicate eggs, and a luxurious hollandaise sauce is like heaven on a plate. Oddly, it's one dish that I consume on a regular basis, but don't know how to make! I've decided to change that by experimenting with some recipes. Once I have mastered the beginner version, I will move onto the more challenging expert recipe. To learn how to make Eggs Benedict, read more.

Beginner Eggs Benedict
From Kraft Foods

1/4 cup plain nonfat yogurt
1/4 cup mayonnaise
1 tsp. yellow mustard
2 English muffins, split, toasted
12 slices thinly sliced smoked ham, warmed
4 large eggs

Fill a large skillet with 1 inch of water; bring to boil. Reduce heat to keep water gently simmering.
Break eggs, 1 at a time, into a cup. Holding cup close to water's surface, gently slip eggs into water. Cover and cook 5 min. or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs from skillet with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.
Meanwhile, make the sauce. Mix the yogurt, mayo and mustard in small saucepan.
Cook on low heat 5 minutes or until heated through, stirring constantly.
Top each muffin half with 3 ham slices, 1 egg and 1 heaping tablespoon of the sauce.

Serves 4.

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Expert Eggs Benedict
From Williams Sonoma

For the hollandaise sauce:
4 egg yolks
2 Tbs. lemon and lime juice
1 Tbs. water
1/8 tsp. salt
2 pinches of freshly ground white pepper
Pinch of cayenne pepper
16 Tbs. (2 sticks) unsalted butter, melted and cooled slightly
To assemble:
4 English muffins, split
3 Tbs. softened unsalted butter
8 slices baked ham, each 1/4 inch thick and cut to fit English muffins or crumpets
8 eggs

Preheat a broiler.
To make the sauce: in a small, heavy saucepan over low heat, whisk the egg yolks, lemon and lime juice and water constantly until the mixture begins to thicken and continue whisking for about 1 minute more, but remove the pan from the heat as soon as the mixture thickens.
Transfer the mixture to a blender, add the salt, white pepper and cayenne pepper and blend until smooth. Let cool for 1 minute.
With the motor running, slowly pour in the melted butter in a thin stream until incorporated. Taste and adjust the seasonings. Transfer the sauce to a saucepan and keep warm over very low heat.
Lightly spread the cut sides of each muffin with 1 tsp. of the butter and broil until golden, 3 to 5 minutes. Turn off the broiler, cover the muffins with aluminum foil and keep warm in the oven.
Meanwhile, in a small sauté pan over medium-high heat, melt the remaining 1 tsp. butter. Add the ham and cook until golden, about 2 minutes per side. Keep warm.
Fill an egg-poaching pan or muffin tin with 1/2 inch water, set the pan over medium heat and bring to a simmer.
Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs.
Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half with a slice of ham, an egg and some of the sauce. Serve immediately.

Serves 4.

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