YumSugar

A Brief History of My Beloved Nachos

partysugar — Tue, 06 Nov 2007 01:07:58 -0800

Get ready to celebrate, today is National Nachos Day! Like many other delicious dishes, nachos were invented accidentally; chef Ignacio "Nacho" Anaya threw together a dish using leftover ingredients he had on hand. In 1943, Anaya was the head cook at the Victory Club in the Mexican city of Coahuila. One day after the restaurant had closed, several American wives from the nearby US military base came in for dinner. Thinking quickly, Anaya cut a few tortillas into triangles and fried them. He then topped these with cheese and jalapenos. Voila! Nachos were born.

Today, there are many variations of nachos, including the ballpark processed cheese one. While concession stand nachos are tasty in a pinch, they don't do National Nachos Day justice.

On a day like today, go all out and make a delicious homemade version with fresh grated cheese and diced jalapeno. You know you want the recipe, just read more

Nachos
From Family Oven

1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
Water
Large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels.
To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.
Preheat the oven to 450 degrees F.
On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos.
Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

Serves 8-10.

Print recipe with images | without images

Source

Reader Recipe: Powderhorn Potatoes

Yum Community — Tue, 17 Nov 2009 12:50:11 -0800

This story was written by member b1uebunn and comes from the Kitchen Goddess group in the YumSugar Community.Check out her family's Thanksgiving recipe when you read more

The Basics: Roast Chicken

partysugar — Mon, 26 Oct 2009 04:00:28 -0700

Although it may seem complicated, roast chicken is in fact a pretty fast and easy dinner. All you have to do is season the chicken well and throw it in the oven for about an hour. The resulting dish is classic, elegant, comforting, and delicious! It also fills your house with a wonderfully satisfying aroma.

When I make roast chicken, I like to use different herbs and spices. Normally I'll combine them with butter and olive oil and then rub the chicken's skin with the mixture. This technique ensures a seasoned and flavorful skin and moist, juicy interior. To check out my basic recipe that can be adapted to suit your family's needs, read more.

Roast Chicken
Original Recipe

If you have time, take the bird out of the fridge about 25 minutes before you plan on roasting it.

Ingredients

1 whole chicken
4 garlic cloves, finely chopped
3 tablespoons fresh herbs, finely chopped (I used parsley, thyme, and basil)
4 tablespoons butter, at room temperature
2 tablespoons olive oil
salt
freshly ground black pepper
1 lemon, sliced in half
1/2 cup celery leaves
1 onion, roughly chopped
1 carrot, chopped into chunks
1 celery stalk, chopped into chunks
1/4 cup chicken broth
1/4 cup white wine

Directions

Preheat the oven to 425°F.
Combine the garlic, herbs, butter, and olive oil in a small bowl. Season well with salt and pepper.
Wash the chicken and dry thoroughly, patting with paper towels.
Season the cavity and outside of the chicken generously with salt and pepper. Stuff the cavity with the lemon, celery leaves, and a few pieces of onion.
Throw the remaining onions, carrots, and celery into a roast pan. This will act as a bed for the chicken.
Rub the entire chicken with the herb butter mixture. Slide your fingers under the skin and stuff some herb butter inside.
Set the chicken on top of the vegetables in the roasting pan. Tuck the wing tips under the body. Pour the chicken broth and white wine into the roasting pan.
Place in the oven and roast until the skin is deep golden brown and crisp, about an hour to an hour and a half. To see if the chicken is done, pierce the chicken in between the leg and thigh with a knife. If the juices run clear, it is cooked. Or remove from the oven when a thermometer reads between 160 and 170 degrees Fahrenheit.
Cover loosely with foil and let sit for 15 minutes before carving.

Serves 4-6.

Print recipe with images | without images

View 12 Photos ›

Fast & Easy Dinner: Oven-Fried Fish & Chips

partysugar — Fri, 28 Mar 2008 09:28:31 -0700

I love taking a classic pub meal and making my own version at home. Fish and chips are a pub favorite that is usually heavy on the oil. However, if you bake both the potatoes and fish in the oven - instead of cooking in a deep fryer - the dish is delicious and much lighter. This flavorful fish is coated in a mustard-egg mixture before being dipped in crushed melba toast. Serve with malt vinegar, hot sauce, or even ketchup.

Take a look at the recipe when you read more.

Oven-Fried Fish & Chips
From Family Fun Go

Ingredients

4 all-purpose baking potatoes (such as Russet or Idaho)
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
1 Box Melba toast, Mediterranean or garlic flavored (about 5 ounces)
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, (such as cod or haddock), cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges

Directions

Lightly grease a baking sheet with sides. Preheat oven to 450 degrees.
Peel potatoes and cut in half, and then cut each half into 8 wedges.
In a bowl, toss the potatoes with the olive oil, paprika, salt, and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
Meanwhile, prepare the fish. Place the Melba toast in a plastic ziplock bag and pound with a mallet or the back of a heavy spoon to crush -- there will be some pieces that remain large (the size of a pebble), this is OK as it adds to the texture once baked.
Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
Season the fish with salt and pepper to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
After the potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan, making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
Serve immediately with tartar sauce and a lemon wedge.

Serves 4.

Print recipe with images | without images

Earn Brownie Points With Peanut Butter

YumSugar — Mon, 21 Sep 2009 16:15:03 -0700

After drooling over Party's amazing brownies, I knew I was going to have pull out the butter and flour and get to baking my own batch. Rather than making an uber chocolate one like she did, I opted for a peanut butter and chocolate variation. Initially, I wanted a recipe for chocolate brownies with a peanut butter swirl, but I came across the reverse - peanut butter brownies with chocolate chunks - and had to give it a try!

These peanut butter brownies are dense, moist, and full of flavor. I added three quarters of a cup of chocolate chips and next time will make it an even cup, so every bite has both peanut butter and chocolate. These brownies are easy to make and would be out of this world served fresh from the oven with a scoop of vanilla ice cream. If you want to earn brownie points with your friends and family who are obsessed with the combination of peanut butter and chocolate, keep reading.

Cat Cora Set to Open Disney World Restaurant

YumSugar — Tue, 17 Mar 2009 10:30:32 -0700

It's looking to be quite the year for celebrity chef Cat Cora. Not only does the female Iron Chef have a bun in the oven, but she's also announced she will open her first signature restaurant in Disney World.

The chef, whose Food Network bio says she's currently working on her signature restaurant will open Kouzzina by Cat Cora, a Mediterranean restaurant at Disney's Boardwalk Resort this Fall.

Cora, a native of Jackson, MS, recently opened CCQ, a quick-service barbecue restaurant in Costa Mesa, CA, but the descendant of Greek restaurateurs is famous for her Mediterranean cuisine. Cora says, the new restaurant will feature "time-honored recipes passed down from my ancestors, as well as my favorite Greek and Mediterranean dishes that my family loves."

I'm excited that the Iron Chef will finally have a chance to serve her signature dishes to the public. Are you curious to check out her restaurant?

Source

Fast & Easy Dinner: Fish and Chips

partysugar — Tue, 17 Mar 2009 06:50:51 -0700

To celebrate St. Patrick's Day tonight, serve your family a classic pub favorite. Although fish and chips is a traditionally British dish, this recipe pairs perfectly with an Irish pint.

Large chunks of fresh fish fillets are dipped in buttermilk and coated in cornmeal. The chips are baked in the oven, resulting in potatoes that are crisp, but not overly oily. For the uncomplicated recipe, read more.

Fish and Chips
From Martha Stewart

Ingredients

2 large russet potatoes (about 1 pound), scrubbed
Four 6-ounce sea bass or cod fillets (about 1 inch thick), skin removed
For the seasoning:
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
For the coating
1/3 cup low-fat buttermilk
1/3 cup yellow cornmeal
1/4 teaspoon paprika
For the garnish
Lemon wedges
Malt vinegar

Directions

Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
Cut potatoes lengthwise into 1/4-inch thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.
Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat.
In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.
Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula.
Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes.
Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.

Serves 4.

Print recipe with images | without images

Come Party With Me: Girls Winter Weekend - Menu

partysugar — Tue, 03 Feb 2009 09:00:26 -0800

This weekend I've invited my seven very best friends to join me at my vacation house in the Sierra Nevada mountains. We'll watch movies, go wine tasting in Murphys, and indulge in nonstop good eats. Naturally I'm planning the menu. Two of my gal pals are pesceterians (they don't eat meat, but will consume seafood), so the food will be vegetarian-friendly. After the long car ride to the cabin, the girls will be hungry for a hearty, soothing meal. An Italian-style vegetable soup served with olive cheese bread is filling and scrumptious. The following morning we'll eat store-bought bagels and cream cheese before we hit up the local wineries for lunch. Saturday night will be "make your own pizza" night.

Each girl can grab a ball of Trader Joe's pizza dough and choose from a variety of toppings - crumbled sausage, prosciutto, caramelized onions, pesto, kalamata olives, mushrooms, roasted red peppers - to make an individual pie. A simple green salad with Dijon vinaigrette finishes up the menu.

Sunday morning we'll have a leisurely brunch featuring a potato and leek frittata paired with oven-crisped bacon. For these recipes, which are perfect for enjoying with your friends and family on any Winter weekend, read more.

Italian Vegetable Soup
From Better Homes and Gardens

Ingredients

1 9-oz. package frozen cut green beans
1/2 of a 16-oz. package frozen cauliflower
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
1/2 cup chopped onion (1 medium)
1/2 cup sliced celery (1 stalk)
1/4 cup regular barley
1 clove garlic, minced
1/4 tsp. ground black pepper
3 cups reduced-sodium vegetable broth
1-1/2 cups reduced-sodium vegetable juice
1/4 cup purchased pesto (optional)
Finely shredded Parmesean cheese (optional)

Directions

In a 3 1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper.
In a medium bowl, combine vegetable broth and vegetable juice. Pour over vegetable mixture in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesan cheese.

Serves 6.

Print recipe with images | without images

Mixed Green Salad With Tarragon Vinaigrette
From Gourmet

Ingredients

4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 lb frisée (French curly endive), torn into bite-size pieces
1 head Boston lettuce (1 lb), torn into bite-size pieces
1 bunch arugula (1/2 lb), coarse stems discarded
1 bunch watercress (1/2 lb), coarse stems discarded

Directions

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Toss greens with dressing in a large bowl and season with salt and pepper.

Serves 8.

Print recipe with images | without images

Yukon Gold Potato, Leek, and Fromage Blanc Frittata
From Food and Wine

Ingredients

2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
2 tablespoons unsalted butter
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and freshly ground black pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc or crumbled feta cheese (1 cup)

Directions

Preheat the oven to 375°.
In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes.
Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring.
Dollop the fromage blanc or sprinkle the feta cheese over the leeks and potatoes.
Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.

Serves 8.

Print recipe with images | without images

Going Inside the Food Network: Guy Fieri's Live Taping

partysugar — Thu, 16 Oct 2008 14:00:33 -0700

Last Sunday afternoon, I went to the Chelsea market, home of the Food Network Studios in New York City, to watch a live taping of a new Guy Fieri show. The one-hour long special, Guy's Family Feast, focuses on Guy's family and will air sometime in December or January. To find out what it was like to view the taping, read more.

Upon arrival in the studio the atmosphere is intense. The seating director looked me up and down and decided where I would sit in the audience.
Before the show started, a comedian named Q trained the audience how to clap, when to cheer, and told us not to look directly into the cameras.
Everything is incredibly scripted. Several TV monitors list instructions so Guy knows when to "chop bell peppers" or "place the meat in marinade."
There are some fun videos including the intro to the special: Guy, clad in a black leather jacket, runs through the streets on New York, sliding over taxi cabs, jumping over mailboxes, before he bursts into the studio to cook.

His entire family participated in the shoot. His son chopped onions, his wife and father cracked crab, his mother went to the market to purchase shrimp, and his sister helped make granola.
Although Guy made four dishes (pork with bok choy pasta, cioppino, granola, and a banana malt shake), there was minimal cooking involved in the taping. He probably only spent about 10 minutes actually cooking.
The shoot was broken into six segments with five commercial breaks in between the segments. During each break a team of five to six Food Network chefs would totally change the kitchen. The raw pork Guy placed in the oven was replaced with a perfectly cooked piece of pork. The trash was emptied, the counters were whipped clean, the floor was swept, etc.
The audience was given a mini pork sandwich at the third commercial break and a bag of cookies at the fourth.
After the show was finished filming, the audience had to stay seated for extra camera shots.

Overall, I greatly enjoyed the experience. The show sort of felt like a test of Guy Fieri's skills. The network is obviously looking for someone to fill Emeril Lagasse's live-cooking-show shoes. Still, I'm excited to see the finished product. What do you think of my observations? Will you tune into Guy's Family Feast?

View 11 Photos ›

Thanksgiving Tip: Select a Menu

partysugar — Mon, 10 Nov 2008 09:11:43 -0800

With Thanksgiving a couple of weeks away now is a good time to plan your menu. I planned mine over the weekend. Here are some things one should take into consideration when deciding what dishes to serve on the big day.

Start by choosing a theme. Traditional to modern, Italian to Southern, the possibilities for a menu's theme are endless.
Search a wide range of sources for recipes that match your theme.
Know your guests. If one friend is allergic to peanuts and another is a vegetarian, respect these dietary needs by serving dishes that everyone can enjoy.
Several vegetarians in attendance? Think about serving a vegetable entree that's a hearty alternative to turkey.

For the rest of my tips, read more.

Combine new dishes with classic favorites. Every year my brother insists that I make the same pecan-topped sweet potatoes. I oblige and experiment with new recipes for the mashed potatoes and turkey.
Think about the texture and color of the food. The dishes should be pleasing to the eye and palate.
Avoid over-using a single ingredient. If you make wild rice stuffing with goat cheese, don't serve a spinach salad with goat cheese or goat cheese stuffed mushrooms.
Look at the cooking technique of each dish. Because the turkey will occupy the oven, make sure some items can be made on the stove, grill, or in a slow cooker.
Choose recipes that make sense and use seasonal ingredients. Caprese salad - as delicious as it is - does not belong on a Thanksgiving table.
Don't go overboard on the appetizers. Serve enough to tide guests over, but leave plenty of room for the main meal.
Consider your kitchen space and cooking gadgets. If you don't have a food processor, stay away from a pumpkin soup that must be pureed.
Ask your family to get involved! This year my sister came to me and said she was ready for more responsibility than mashed potatoes. She wants to make a dessert, so I said, go ahead.

How do you select a Thanksgiving menu? What will you be serving this year?