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Sunday Dinner: Spice Rubbed Turkey Breast With Orange Sauce

partysugar — Sun, 13 Apr 2008 06:32:31 -0700

Turkey is such a wonderful and delicious meat that it shouldn't only be cooked on Thanksgiving. Fresh turkey breasts - which roast or grill much quicker than a whole turkey -can be found at grocery stores year round, so why not make it tonight?

To maximize flavor this turkey is brined, before being rubbed with a fragrant mixture of spices. A scrumptious sour orange sauce accompanies the moist turkey meat. To take a look at this recipe, read more.

Spice Rubbed Turkey Breast With Orange Sauce
From Bobby Flay

Ingredients

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast, 4 to 5 pounds
Spanish Spice Rub, recipe follows
Vegetable oil
4 oranges, halved
Sour Orange Sauce, recipe follows
Flat-leaf parsley leaves

Directions

Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels.
Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill.
Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes.
Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred.
Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.

Serves 8.

Spanish Spice Rub:

6 tablespoons Spanish paprika
2 tablespoons cumin seeds, ground
1 tablespoon mustard seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons coarsely ground black pepper
2 teaspoons kosher salt

Whisk together in a bowl.

Sour Orange Sauce:

2 tablespoons olive oil
1 Spanish onion, chopped
4 cloves garlic, coarsely chopped
2 cups fresh orange juice
1 tablespoon orange zest
1/4 cup fresh lime juice
1 cup honey
8 cups homemade chicken stock
2 tablespoons cold unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Heat oil in a medium saucepan over medium-high heat.
Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, lime juice, zest, and honey and cook until reduced by half
Add the chicken stock and cook until thickened to a sauce consistency and reduced to about 2 cups.
Strain the sauce into a bowl, whisk in the butter and season with salt and pepper, to taste. Stir in the parsley and serve hot.

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Sunday Dinner: Roasted Cornish Game Hens with Orange Sauce

YumSugar — Sun, 01 Apr 2007 02:58:12 -0700

One of the first roasts I really enjoyed making was a recipe for Cornish game hens. The tiny little hens always make for a delicious simple, yet elegant meal. For this week's Sunday Dinner, I thought it would be nice to find a good Cornish hen recipe for everyone to try. So I dug up this one for Roasted Cornish Game Hens with Orange Sauce. The best part of roasting Cornish game hens is that, due to their dainty size, people are easily impressed by the simple elegance. This particular recipe uses Madeira (a sweet, fortified wine similar to sherry), but if you can't find it replace with Marsala wine, dry vermouth, sherry or stock. For the deceptively-elegant recipe, read more

Roasted Cornish Game Hens with Orange Sauce
From Sunday Dinner Seasonal Menus to Enjoy with Family and Friends
By Barbara Scott-Goodman with Mary Goodbody

Serves 6

6 Cornish game hens, halved along the breastbone
(approximately 1-1/2 pounds each)
Juice of 1 large orange
2 tablespoons olive oil
3 cloves garlic, sliced
I small onion, chopped
1/4 cup Madeira
Salt and freshly ground black pepper
Zest of one orange, coarsely chopped into 1/2 inch-long pieces

2 tablespoons Madeira
2 tablespoons chicken stock, preferably homemade
1 teaspoon sugar
1 tablespoon red wine vinegar

1. To prepare the hens, rinse the halves tinder cold running water and put them in a large glass or ceramic baking dish.

2. In a mixing bowl, combine the orange juice, oil, garlic, onion and Madeira, season to taste with salt and pepper and whisk well. Stir in the zest and then pour the marinade over the hens. Toss gently to coat, cover and refrigerate for at least S hours or overnight.

3. Preheat the oven to 450F.

4. Transfer the game hens and the marinade to a large roasting pan and arrange in a single layer, skin side up. Roast for 30 minutes. Reduce the oven temperature to 350F. baste and continue roasting for about 45 minutes or until the juices in the thighs run clear.

5. Remove the hens from the roasting pan and arrange on a large platter. Cover with aluminum foil and set aside to keep warm.

6. To prepare the sauce, strain the pan juices into a saucepan. Add the Madeira, stock, sugar and vinegar and stir well. Bring to a boil over high beat, reduce the heat to medium and simmer for 3 to 5 minutes or until slightly thickened and the flavors blend. Stir well to combine. Bring to a slow boil, reduce the heat and simmer for 3 to 5 minutes. Spoon the sauce over the hens and serve.

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Sunday Dinner: Poached Red Snapper with Orange Sauce

YumSugar — Sun, 04 Feb 2007 00:06:37 -0800

After a full day of TV watching and chowing down on Super Bowl snacks, I thought we could all use a lighter meal. So I went on a hunt and found a delicious, light poached snapper. This particular fish has an orange sauce that brings a bit of a tang, and I personally like to spice it up with a few chili peppers (or chili sauce in the poaching liquid). To check out the recipe, read more

Poached Red Snapper with Orange Sauce
From Jonell Nash in Essence

2 cups orange juice
2 cups dry white wine
1 cup water
1 bunch chives, coarsely chopped
1 rib celery, sliced
1 teaspoon salt (optional)
1 teaspoon white peppercorns
1/4 teaspoon ground white pepper
One 3-pound whole red snapper,
dressed (fillets or steaks can also
be used)
Optional garnishes: citrus-fruit slices
(orange, lemon and/or lime) and
fresh dill

In 17-inch fish poacher or covered roasting pan, combine juice, wine, water, half the chives, celery, 1/2 teaspoon salt (if desired) and peppercorns. Place over 2 burners; bring to boil. Meanwhile, rinse snapper under cold running water. Rub inside fish cavity with remaining salt and the ground white pepper. Place fish on poacher's rack or wrap in cheesecloth for easy removal. Reduce heat almost to simmer. Lower fish into poaching liquid; top with remaining chives. Cover and begin timing. Poach fish approximately 10 minutes per inch at thickest point. Regulate heat so broth remains continuously just below simmer (boiling liquid can break up or toughen fish). Fish is cooked when it appears white and flakes when tested. Remove rack with fish; transfer snapper to serving platter. If desired, to make sauce from poaching liquid: Strain through layers of cheesecloth, then rapidly boil until reduced to desired thickness; ladle sauce over poached fish. Garnish with fruit slices and dill. Makes 8 servings.

Per serving: 77 calories, 16 grams protein, 1 gram fat, 0 grams carbohydrate, 51 milligrams sodium, 28 milligrams cholesterol

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Fast & Easy Dinner: Linguine and Tuna with Spicy Orange Sauce

partysugar — Wed, 30 Jan 2008 05:29:31 -0800

Although you may not think of canned tuna as a ingredient to use in pasta, I highly recommend you give it a try. Flavorful chunks of meaty packed-in-olive-oil tuna work best for this healthy, midweek meal. The greens and whole wheat pasta are lightly coated with a fragrant sauce before being topped with tuna. Fresh orange juice, spicy red pepper flakes, and delicious dijon mustard pack the sauce with punch. To get this rewarding recipe, read more.

Linguine and Tuna with Spicy Orange Sauce
From Martha Stewart

Coarse salt
8 ounces whole-wheat linguine
1 1/2 teaspoons grated orange zest
3/4 cup fresh orange juice (from 2 to 3 oranges)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon red-pepper flakes, plus more for garnish
1 large bunch watercress (about 3 cups) or arugula, tough ends trimmed, washed and well-dried
2 cans tuna (6 ounces each), packed in oil and drained

In a large pot of boiling salted water, cook pasta according to package instructions; drain.
Meanwhile, in a large bowl, whisk together orange zest, juice, oil, vinegar, mustard, and red-pepper flakes; season with salt. Add greens and pasta, toss to combine.
Scatter tuna over the top and sprinkle with red-pepper flakes if desired; serve.

Serves 4.

Per serving: 241 calories; 35 g protein; 19 g fat; 50 g carbs; 5 g fiber.

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Mac Attack! Three-Cheese Mini Macs

partysugar — Wed, 28 Oct 2009 12:50:10 -0700

Looking for something orange to serve at your Halloween bash on Saturday? Why not make these adorable and delicious macaroni and cheese bites?! This mac gets its vibrant hue from cheddar and American cheeses.

The technique is like a typical macaroni and cheese recipe, but the ratio of cheese to liquid is different. There's more cheese and less milk resulting in a dense, easily-compactable pasta with thick sauce.

Although the recipe calls for five minutes of cool time, I found that these macs, which are cooked in mini muffin pans, need about ten minutes to set. If you try to get them out of the pan too early, the pasta won't hold its shape and instead of mac and cheese minis, you'll just have a mac and cheese mess. To look at the recipe, keep reading.

Must Read: New York Cooks

partysugar — Tue, 22 Sep 2009 10:15:56 -0700

Everyone knows New York City is one of the country's top places for eating, so it comes as no surprise that a new cookbook, New York Cooks ($30), celebrates the city's chefs and restaurants. Since I don't live in NYC, I was very excited when I got my hands on a copy of the book. To find out what I thought of it, read more.

Pros:

Each chef has multiple recipes. Before the recipes, there are a couple of pages that describe the restaurant with interesting quotes and details from the chef.
From appetizers to entrees to salads, there's a wide variety of dishes.
Although the cover states there's 100 recipes, because many dishes have sauces or vinaigrettes, it seems like there are more than 100 recipes.
When I dined at Casa Mono, my favorite dish was the fideos with cockles and chorizo. The book has the recipe, so now I can re-create it at home!

Cons:

It's format is hard to follow - it's broken down into section by cuisine. Instead of listing out the recipes in the table of contents, only the cuisine, chef, and restaurant are mentioned.
New York's restaurant scene is forever changing and some of the chefs, for example Anne Burrell, are no longer working at the restaurants associated with their recipes.
Some recipes are complicated with lots of steps. They seem more suited to a restaurant than a home kitchen. Also, others lack detail.
There are no desserts.

Recipes: While I've never heard of a few of the restaurants or chefs, it is the recipes that are important. Here are the ones that caught my eye.

Anne Burrell's taleggio, speck, and egg pizzetta
Mikey Price's blood orange and red onion salad
Joey Campanaro's gravy meatball sliders
Michael Lomonaco's Philly cheesesteak sandwich

Imagery: This read is full of delicious-looking food images and fun restaurant shots. However, not all of them are in color. Every recipe does not have a corresponding picture. Some of the chef's photographs seem dated. After seeing her on Top Chef Masters, it looks as if the picture of Anita Lo was taken years ago.

Overall: This book is a wonderful collection of recipes. It would be an excellent gift to a foodie moving to or from New York. Any well-respected home cook who loves to dine out while vacationing in NYC will also enjoy this tome.

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Padma Lakshmi Brings Fashion and Food Together

partysugar — Fri, 11 Sep 2009 16:15:44 -0700

Last night as a part of Fashion's Night Out, Vogue editor-in-chief Anna Wintour's event to stimulate the economy, Bergdorf Goodman threw a Top Chef style cookoff in its seventh floor restaurant. Fashion designers Cynthia Rowley, Edward Bess, Gilles Mendel, Lela Rose, Naeem Kahn, and Peter Som created recipes, and Padma Lakshmi, clad in a leather minidress, hosted the event. Although the place was packed, the gorgeous Padma kept the chatty crowd under control. The designer's dishes - Som's fried oysters with blood orange gastrique and tartar sauce sounds divine! - were passed around for partygoers to try.

We've gotten our hands on their recipes, so to check them out, read more.

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Find a printer-friendly version of the recipes here.

Say Cheese! Cheddar and Guinness Welsh Rarebit

partysugar — Thu, 12 Mar 2009 10:15:41 -0700

Cheddar is a widely known, popular variety of cheese that originated in the Somerset region of England. However, the firm cow's milk cheese is now made in many places around the world. It can range in flavor from mild to sharp and in color from white to orange. Orange cheddar gets its color from a natural dye called annatto. An incredibly versatile cheese, cheddar is delicious alone, on a sandwich, or mixed in a sauce - as is the case in this recipe.

Since some of you were disappointed by a recent chicken rarebit recipe that called for jarred cheddar cheese sauce, I decided to find a homemade version and share the technique with you. Although a Welsh rarebit is a British dish, my variation uses Irish cheddar and Guinness, making it appropriate for St. Patrick's Day. This cheesy, toasty snack is comforting and simply delicious. To look at the easy recipe, read more.

Beer Cheese on Toast
From Food and Wine

Ingredients

1 pound extra-sharp cheddar, cut into 1-inch cubes
3/4 cup dark beer
2 garlic cloves, minced
1 tablespoon Dijon mustard
1/2 teaspoon cayenne
Salt
Toasted baguette slices from 2 baguettes
Sliced tomatoes

Directions

In a food processor, combine the cheddar with the beer, garlic, mustard and cayenne and blend until smooth. Season the beer cheese with salt.
Preheat the broiler. Spread the toasts with the beer cheese and arrange them on a rimmed baking sheet.
Broil the toasts 6 inches from the heat for about 2 minutes, rotating the pan, until the cheese is bubbling and browned around the edges. Top with tomato slices and serve.

Serves 6.

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'Wich of the Week: The Ex-Boyfriend at Ike's Place

YumSugar — Wed, 29 Oct 2008 14:00:41 -0700

I love Ike's Place so much that I could start a 'Wich of the Week spinoff devoted solely to sandwiches from Ike's. I was hesitant to write about my new favorite sandwich place in San Francisco, since the lines are long enough already. But keeping the enormous, palate-entertaining creations to myself wouldn't be in the spirit of sandwich love.

Opened a year ago, Ike's is a tiny storefront in the Castro neighborhood, barely big enough to accommodate its sizable staff - making sandwiches this well is no easy task - and massive menu of 50-plus sandwiches with playful names like Nacho Boy (hot roast beef, mushrooms, avocado, and swiss) and the Paul Reubens (a take on the Reuben with poppy-seed coleslaw). Priced between $7 and $9, these are some of the largest sandwiches I've ever eaten; if I have one for lunch, I'm hardly hungry for dinner. But that's not even a taste of why I like Ike's. To count the ways, read more.

I have sampled several sandwiches from Ike's, all of which come with lettuce, tomato, and onions. My favorite so far is We're Just Friends, which features shredded chicken cooked in a sweet orange glaze, contrasted with avocado and pepperjack. On my most recent trip, I tried the similar but not quite as transcendent That's Too Bad (above), with chicken, spicy lime fajita sauce, mushrooms, and pepperjack, as well as today's featured sandwich, the Ex-Boyfriend, with salami, bacon, avocado, and cheddar. I've whipped up a recipe below, but first, here's are five reasons that Ike's is awesome.

The rolls - your choice of French, sourdough, wheat, or Dutch crunch - aren't baked until you order your sandwich, so they are fresh beyond belief.
Before baking, the rolls are spread with "dirty sauce," a homemade garlic and herb aioli. It's very subtle but adds a perfect little kick.
The ingredients are first-rate. The shredded chicken is so moist, I could eat a plate of it, and the avocados are always perfectly ripe.
The French fries are to die for. They're medium-cut but with a crust like curly fries that tastes vaguely of chipotle.
The staff is super nice. Clearly they care a lot about sandwiches, so they are happy to help you make a decision about which of the sandwiches suits you best.

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For a sandwich lover like myself, Ike's is something of an obsession. But I'll try to refrain from letting it take over 'Wich of the Week. I haven't quite figured out how Ike's makes its sammies (for instance, does it put them back in the oven after assembling them?) but here's an approximation of the Ex-Boyfriend to try at home.

Salami and Bacon on Dutch Crunch
Inspired by Ike's Place

Ingredients

1 Dutch crunch or French roll
2 tablespoons of garlic aioli
2-3 slices of cheddar cheese
Thinly sliced red onion, to taste
1/4 cup iceberg lettuce, shredded
1/2 avocado, sliced
3 slices of tomato, thinly sliced
8 slices of high-quality salami
6 strips of bacon, cooked

Directions

Preheat oven to 350°F.
Slice Dutch crunch or French roll in half horizontally, and coat the inside of the roll on both sides with garlic aioli.
Lay sliced cheddar on bottom half, and toast in the oven for 5 minutes or until cheese is melted.
Remove from oven. On top of the cheese, arrange onions, lettuce, avocado, tomato, salami, and bacon.
Place the top half of the roll onto the stack of ingredients, cut in half, and serve immediately.

Makes one sandwich.

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How-To: Orchestrate a Last-Minute Thanksgiving Dinner

YumSugar — Wed, 26 Nov 2008 15:00:17 -0800

Still deliberating over what to serve for Thanksgiving?

While it's true that there's less than 24 hours until the biggest meal of the year, don't let the timing deter you from preparing a fabulous feast that's still outrageously indulgent. Unless you reveal your secret, your guests won't know the difference between this meal and one that you spent days preparing. To get our top suggestions if you've only got a couple of hours to put everything together, read more.

Skip the tedious roasting and carving. Serve this 60-minute turkey platter instead.
Need a hasty vegetable side? Heat up frozen creamed spinach, plated with a garnish. Creamed spinach is such an all-around favorite dish, we promise it'll be a winner.
While the turkey's cooking, make stuffing squares with saltines and vegetables on hand.
Punch up frozen mashed potatoes by stirring in chicken broth, half a cup of Parmesan cheese, and a teaspoon of truffle oil. Nobody will know you didn't make it from scratch!
Store-bought, whole-berry cranberry sauce does double duty as a both a condiment as well as a sweet and tart topping for pound cake.
Pour a cocktail made of ingredients you likely have on hand, such as this cranberry mimosa, which simply calls for cranberry juice, orange juice, and sparkling wine.
Still scrambling to get everything together? Employ your guests to help out in the kitchen.

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