Monday, April 19, 2010

Buttermilk Fried Chicken


Two 2 1/2- to 3-pound chickens

For Dredging and Frying:
Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt and freshly ground black pepper

6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Ground fine sea salt
Rosemary and thyme sprigs for garnish

Cut chicken up.
Mix dry ingredients and split on two separate plates.

Put dry ingredients plate number one, butter milk in next bowl, other half of dry ingredients in the third. Dip chicken, mix, milk, mix. Fry till crispy.

Healthy & Delicious: Mexican Chocolate Cake


1 1/2 cups all-purpose flour
1 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or chili powder
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
1 cup cold water

2/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
2 or 3 tablespoons water


1. Preheat oven to 350°F.

2. In a large mixing bowl, whisk together first seven ingredients (flour through salt). Make two small wells in the mixture. In one, pour in the vinegar. In the other, pour in the vanilla extract. Pour cold water over everything. Stir until moistened and a only a little lumpy.

3. Pour batter into an 8-inch round cake pan. Bake for 30 or 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in the pan, then carefully pry out and finish cooling on a wire rack.

4. While cake is baking, whisk together 2/3 cup powdered sugar and 1/3 cup unsweetened cocoa powder in small bowl. Add water. Stir to make a thick glaze. When cake is completely cooled, drizzle over cake.

Spicy Ginger and Lemon Chicken


2 chicken breasts
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Dash of salt
Dash of dried thyme leaves
Dash of cayenne pepper
1 teaspoon flour
2 teaspoons extra-virgin olive oil
2 strips lemon zest
2 strips orange zest
2 teapsoons fresh ginger, minced
2 garlic cloves, peeled
1/2 cup sweet apple cider
1 teaspoon sesame seeds, toasted


1. Mix together the salt, chili powder, ground cumin, dried thyme, cayenne pepper, and flour in a bowl. Coat the chicken legs in this mixture.

2. Pour the olive oil into a large saute pan set over medium heat. Add the chicken and cook until well browned on both sides, about 10 minutes total.

3. Add the lemon zest, orange zest, fresh ginger, garlic, and sweet apple cider. Scrape the bottom of the pan with a wooden spoon to dislodge any browned bits, and bring this to a boil. Reduce heat to low, cover the skillet, and cook for 15 minutes.

4. Serve the chicken with the sauce, along some green vegetables or maybe some rice. Sprinkle with the toasted sesame seeds.

Barbecue pulled chicken sandwich


· 1 tablespoon olive oil

· 1/4 cup onion, finely chopped

· 8 ounces canned tomato sauce

· 2 tablespoons tomato paste

· 1 tablespoon Dijon mustard

· 1 tablespoon Worcestershire Sauce

· 1 teaspoon honey

· Salt and pepper to taste

· 2 cups shredded cooked chicken (super easy if you buy a chicken from your favorite deli)

· 6 potato buns, toasted

· 1 red onion, thinly sliced

· 6 slices of grilled pineapple

· 6 slices Pepper Jack cheese

· Green chiles


1. Heat olive oil in a medium saucepan. Add chopped onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add tomato sauce, tomato paste, mustard, Worcestershire sauce and honey. Bring to a boil and reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Season to taste with salt and pepper.

2. Add shredded chicken to sauce and stir frequently until chicken is heated through. Spoon onto the bottom half of a bun and top with slice of Pepper Jack cheese, pineapple slice, red onion and green chiles.

South Carolina Mustard Sauce


3/4 cup prepared yellow mustard
1/2 cup honey
1/4 apple cider vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce


In a small bowl, combine all of the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to two weeks.

Easy Small Nemesis Chocolate Cake


12 ounces 70%b chocolate
2 sticks unsalted butter
5 eggs
1 cup superfine sugar


1. Heat the oven to 300%deg;F

2. Using extra butter, grease a 10-inch round cake pan and line with baking parchment.

3. Break the chocolate into pieces and melt with butter in a bowl over simmering water. Beat the eggs and 5 tablespoons of the sugar in an electric mixer until the volume quadruples.

4. Heat the remaining sugar with 7 tablespoons of water until dissolved into a light syrup. Pour the hot syrup into the melted chocolate and cool slightly.

5. Add the chocolate to the eggs and beat slowly until the mixture is combined. Pour into the pan.

6. Put a folded dish towel in the bottom of a roasting pan. Put in the cake and add enough hot water to come three-quarters of the way up the side of the cake pan.

7. Bake in the oven for 1 hour until set. Leave the cake to cool in the water before unmolding.

Bangers and Mash with Onion Gravy


2 pork sausages
2 tablespoons canola oil
1 large onion, sliced in half and thinly sliced
1/2 tablespoon flour
3/4 cup chicken or beef stock
splash of red wine
salt and pepper
2 large russet potatoes, peeled and chopped.
3/4 cup milk, warmed
5 tablespoons butter


1. Pour a tablespoon of oil into a skillet and add a tablespoon of butter. Turn the heat to medium and add the onions. Cook those, stirring often, for 20 to 25 minutes minutes, or until caramelized and golden brown. Meanwhile, bring one pot of water to about 149°F, using a meat thermometer to check. Gently drop the sausages in and cook for 20 minutes, checking the temperature often to make sure it cooks properly. Also at the beginning, bring second pot of water to a boil and add the potatoes. Cook those for 20 minutes as well.

2. After the onions are well caramelized, sprinkle the flour on top and cook for another minute. Then add a splash of red wine. When that has evaporated, add the chicken or beef stock. Reduce heat to a simmer, and cook for 10 to 15 minutes. Season with salt and pepper to taste.

3. When the sausages are done, remove them from the water and dry with some paper towels. Pour about 1 tablespoon of canola oil into a large skillet and cook them over medium heat until they are browned all over.

4. When the potatoes are done, drain in a colander. Pass the potatoes through a potato ricer into the empty pot, or mash them with a potato masher. Add the rest of the butter and warmed milk. Stir well and season with salt and pepper.

Spanish Spice-Rubbed Chicken Breasts


4 chicken breasts

For the brine
2 quarts cold water
1/2 cup sugar
1/2 cup salt

For the rub:
2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground fennel seed
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt

For the parsley-mint sauce:
2 serrano chiles
1 1/2 cups tightly packed fresh flat-leaf parsley
2/3 cup tightly packed fresh mint leaves
3 cloves garlic, roughly chopped
2 tablespoons honey
2 tablespoons Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper


1. Wish together the ingredients for the brine until the salt and sugar are dissolved. Place the chicken breasts in the brine, using a plate to keep them submerged, and brine in the refrigerator for 30 to 60 minutes.

2. While the chicken is brining, combine all of ingredients for the rub in a small bowl. Remove the chicken from the brine and pat dry with paper towels. Rub the breasts on all over with the rub and place in a Ziploc bag and let sit in the refrigerator for 2 hours to overnight.

3. Grill the serrano chiles until charred on all sides and remove to a small bowl, cover, and let sit for 5 to 10 minutes. Peel and roughly chop the chiles and add them along with the parsley, mint, and garlic to a food processor and pulse until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil and blend until emulsified. Season to taste with salt and pepper, then transfer to a small bowl and set aside.

4. Brush the chicken lightly with olive oil and grill, skin side down until golden brown and crisp, about 4 to 5 minutes. Turn the breasts over, cover, and continue to cook until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 5 to 10 minutes more.

5.Transfer chicken to a platter and immediately drizzle with some of the parsley-mint sauce. Let rest for 5 minutes, then serve with additional sauce on the side.

Karaage (Japanese Style Fried Chicken)


1 pound boneless skinless chicken thighs or breasts, trimmed of excess fat, and cut into rough 1-inch chunks
2 tablespoons soy sauce
2 cloves garlic, finely minced on microplane or pressed through garlic press
2 teaspoons grated fresh ginger
1 quart peanut oil
1/4 cup corn starch
1/4 cup all-purpose flour
salt and freshly cracked black pepper
1 scallion, sliced fine, slices stored in ice water until ready to use (optional)
1 lemon, cut into wedges


1. Combine chicken, soy sauce, garlic, and ginger in medium bowl and toss until chicken is thoroughly coated in marinade. Cover and refrigerate at least 30 minutes, and up to 8 hours.

2. Heat vegetable oil in large Dutch oven or wok set over high heat until it reaches 350 degrees F. Meanwhile, combine corn starch and flour in medium bowl. Remove chicken pieces from marinade and toss in flour mixture until well coated. Place in strainer basket and shake to remove excess flour. Add chicken to oil. Oil temperature should drop to around 300 degrees F. Adjust burner to maintain 300 degree temperature and cook, stirring occasionally with chopsticks or wire mesh spider until chicken is cooked through and burnished golden brown, 5 to 7 minutes.

3. Drain chicken pieces on paper towel-lined plate and season immediately with salt. Serve immediately, garnished with scallion and lemon slices.

Mario Batali Basic Tomato Sauce


6 tablespoons virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
4 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1/2 medium carrot, finely shredded
2 28-ounce cans of tomatoes, crushed by hand and mixed well with their juices
Salt, to taste


1. Place oil into a sauce pan with onions and garlic, and cook over medium heat until translucent but not brown (about 10 minutes). Add the thyme and carrot; cook 5 minutes more. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes.

2. Season with salt to taste. Serve immediately or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.

Arepa Sandwiches with Chorizo and Black Beans

Arepa Sandwiches with Chorizo and Black Beans

-serves 2 to 3-


1 1/4 cups white or yellow arepa flour (masarepa)
1/2 teaspoon salt
1 1/3 cups hot water
1 tablespoon melted butter
4 teaspoons vegetable oil
1/2 pound fresh chorizo
1 small onion, diced
2 garlic cloves, minced
salt and black pepper
3/4 cup cooked black beans
3/4 cup melting white cheese like queso oaxaca


1. Preheat the oven to 300°F. Meanwhile, add a teaspoon of vegetable oil to a large skillet set over medium heat. Add the chorizo, and cook for 10 minutes, stirring occasionally. Add the onions and garlic, and cook until the onions caramelize. This should take between 5 and 10 minutes. When done, turn heat to very low.

2. While that's cooking, add the arepa flour to a bowl along with the salt. Stir well, and then add the hot water, stir again, and then add the butter. Mix well until it forms a ball of dough. Wrap in plastic and set aside for 15 minutes.

3. Warm the black beans in a small saucepan.

4. Divide the arepa dough into four balls. Cover with plastic wrap and smash with the bottom of a skillet until they are about 4 inches across and 3/4 inch thick. Smooth the edges of each with your fingers.

5. Pour the rest of the oil into a large skillet set over medium heat. Add the arepas, or as many as will fit in one layer, and cook for 5 minutes per side. When they are done, place in the oven on a cookie sheet and cook for 10 minutes.

6. Slice the arepas in half horizontally. Add chorizo, beans, and a bit of cheese to each bottom. Set the top aside for the moment.

7. Turn the broiler on. Place the areapas without the tops underneath and cook until the cheese melts, about 30 seconds. Add the arepa top to each and serve.

Korean Fried Chicken


16 chicken wings
Canola oil, for frying
5 cloves garlic
2-inch piece peeled ginger
3 tablespoons soy sauce
3 tablespoons gojujang (Korean chile paste), or to taste (it's spicy)
1 1/2 tablespoons rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon honey
2⁄3 cup flour
1 tablespoon cornstarch


1. Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F.

2. In the meantime, pulse the ginger and garlic in a food processor until minced, then add the soy, gojujang, vinegar, oil, and honey. (You might start with half the gojujang and then add it to taste; different brands have varying levels of spiciness).

3. In a large bowl, whisk the cornstarch, flour, and water together to make a loose paste. Add the chicken wings and toss well to coat. Fry the chicken in batches for 6 minutes, until golden, then drain on paper towels and bring the oil back up to 350°F. Fry for a second time until it is crisp, 6 to 8 minutes more. Drain on paper towels, toss with the sauce, and serve.

Parisian Chicken


4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 tablespoons milk
2 large eggs
1/4 cup flour
6 tablespoons unsalted butter
1/2 cup dry vermouth
Juice of 1 lemon
1 tablespoon chopped parsley


1. Lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to cut them almost all the way in half, leaving about 1/2 inch attached. Open the breasts like a book and cover with plastic wrap. Gently pound them with a meat mallet or heavy skillet to uniform, 1/4-inch thickness. Season both sides with salt and pepper.

2. In a shallow bowl, whisk the milk and the eggs, and spread the flour on a plate. Heat 2 tablespoons of the butter in a large skillet until the foam subsides. Dredge the chicken breasts in the flour, shaking off the excess, then dip them in the egg and transfer to the skillet. Cook until golden, 2-3 minutes per side, in batches as necessary (add an extra tablespoon of butter as needed).

3. Transfer the chicken to a plate tented with foil, or into a warm oven, then add the vermouth and lemon juice to the saute pan. Increase the heat and scrape up any browned bits, then season to taste with salt and pepper. Reduce for a minute or so (about half) then whisk in the remaining 4 tablespoons of butter in pieces. Add the parsley for the last few seconds. Serve the chicken with the sauce poured over it.

New Potato Salad


For the potatoes:
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 lbs new potatoes, washed and cut in half

1/2 lb thick cut bacon, cut into 1/4" dice
3 medium Vidalia onions, cut crosswise into 1/2" slices
Kosher salt
Freshly ground black pepper
6 green onions (white part only), thinly sliced crosswise and skewered
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped thyme

For the dressing:
1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the grilling grate.

2. Toss potatoes with the olive oil, salt, and pepper. Place potatoes over the hot side of the grill, and cook until nicely browned on all sides, about 2-3 minutes per side. When browned, move to cool side of the grill and cover. Cooking an additional 10-15 minutes, until the potatoes can be easily pierced with a paring knife. Remove the potatoes from the grill and set aside to cool.

3. Cook bacon in skillet over medium heat until crispy and fat has almost completely rendered, about 10 minutes. Remove bacon bits with a slotted spoon and add them in with the cooling potatoes. Reserve the rendered bacon fat.

4. Brush onion slices with reserved bacon fat and sprinkle with salt and pepper. Cook on the hot side of the grill until browned and tender, about 5-7 minutes per side. Baste with bacon fat again 1/2 way through cooking process. Remove onion slices from the grill, cut into quarters, and add them in with the potatoes and bacon bits. Add the parsley, green onions, and thyme in the with potatoes.

5. In a medium bowl whisk together all the ingredients for the dressing. Pour dressing over the potatoes and toss gently to evenly coat. Allow potato salad to sit out at room temperature for 1 hour before serving.

Inside-Out Peanut Butter Cups


For the peanut butter shells:
4 tablespoons butter, softened
6 tablespoons brown sugar
2 1/2 tablespoons peanut butter (creamy works best)
1/4 teaspoon vanilla
1 cup flour

For the filling:

1 cup confectioners' sugar
2 tablespoons milk
1 tablespoon peanut butter (creamy works best)
2 1/2 teaspoons baking cocoa
1 tablespoon butter, softened
1/2 teaspoon vanilla


1. Preheat your oven to 350°F. Place either 12 regular sized cupcake liners, or 24 mini ones, in a muffin/cupcake tin. Set aside.

2. In a mixing bowl, cream the butter, brown sugar, peanut butter and vanilla until light and fluffy. Gradually add the flour until combined—the mixture will be fairly crumbly.

3. Take about 2/3 of the mixture and press into half of the cupcake cups in your prepared muffin tin, making sure to press the mixture into the bottom and up the sides of the cups.

4. With the remaining mixture, press the dough into only the bottom of the remaining cups—so you will have half of the cups filled on the bottom and sides, and half just pressed into the bottom of the cups.

5. Bake for 12 to 15 minutes or until lightly browned and set. Let cool.

6. In the meantime, make your filling. combine all of the ingredients either in a microwave-safe bowl for 30 seconds until combined and creamy. Pour into each of your waiting peanut butter cups. If your flat tops have not crumbled, put them on top; if they have, then go ahead and simply crumble them on top.

7. Refrigerate for at least 2 hours, or until the filling has set. After the filling has set, they can be stored at room temperature in an airtight container.

Thursday, April 15, 2010

Little Baileys Cheesecakes

6 butternut snap cookies or other plain sweet cookie
1/3C baileys
200g (7oz) ricotta
250g (9oz) philidelphia cream cheese
1/3C (60g or 2oz) icing sugar (powdered sugar)

Line a large muffin tin with 6 muffin papers.

Place cookies upside down in the base of each – you may need to trim them with a knife to get them to sit flat. Drizzle 1 teaspoon of baileys over each cookie.

Combine remaining baileys, ricotta, cream cheese and icing sugar in a food processor and whizz until smooth – alternatively mash it all together with a fork.

Divide ricotta mixture between muffin papers and refrigerate until you’re ready to eat.

Friday, April 2, 2010

Baked French Toast Casserole

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.