recipe
Recipe Sunday: Roasted Figs with Red Wine-Fig Sauce
From October 2005, Food and Wine magazine: ACTIVE: 15 MIN TOTAL TIME: 40 MIN SERVINGS: 4 FAST VEGETARIAN HEALTHY Ingredients 20 purple figs (about 1 1/2 pounds), stems trimmed 2 tablespoons melted unsalted butter 1/4 cup plus 1 tablespoon sugar 1 cup dry red wine 2 mint sprigs 1 cinnamon stick, broken in half Ground…
Chef 101 Humpday: Why don’t we eat Corned Beef every day?
I’ve avoided making Corned Beef so far in my one-year journey into cooking because St. Paddy’s Day hadn’t come up yet! But now that it has how is it that I don’t remember it ever tasting this good (mom?) when I was a kid? Was it the Orange juice that softened it? The 12 hours…
Meet Sangria’s more devilish brother, Sangrita: A traditional south of the border aperitif
For the curious imbiber interested in a devilish alternative, meet Sangrita, Sangria’s mischievous south-of-the-border brother. Sangrita – meaning “little blood” – is the traditional non-alcoholic aperitif originating from Guadalajara, Mexico. Served in a small shot glass it is typically made from a combination of fruit juices (such as orange, cucumber or papaya), mixed with fine…
Chef 101 Humpday Recipe: Teriyaki (homemade!) Chicken Wings
I’ve never considered making a homemade sauce that I can buy in a bottle. I mean, gee, do people make Ranch Dressing or Ketchup or Pickle Relish or Soy Sauce, or fill-in-the-blank, dressings on their own? Of course, Chef EDDIE Bushman makes reduction sauces, Bearnaise and Hollandaise from scratch…but we ran out of his recipes…
Chef 101 Humpday Recipe: Lemoncello Martini Sans Sugar-Sweetness
I don’t do sweet. Now and then I may have a port, or dessert wine, or even a sparkling wine with strawberries. But my palate doesn’t do sugary sweet cocktails. This recipe, is in accordance with that, and for all other adults that are like-minded. I’m also a purist, or at least I’m striving to…
Chef Lance Cowart: Mahogany Chicken
Ingredients: 1 (3 1/2 lb) chicken 3/4 teaspoon salt 1/2 teaspoon fresh coarse ground black pepper 2 tablespoons dark brown sugar 2 tablespoons balsamic vinegar 2 tablespoons dry vermouth (I use chicken stock) 2 teaspoons oregano or 2 teaspoons rosemary, for garnish 1. Preheat oven to 375 degrees F. Remove giblets and neck from chicken;…
Chef 101 Humpday: Mushrooms, Garlic and Chicken, OH MY!
Family loved this but, right off the bat, things that went wrong for this chef 101er included: the bacon should have been COOKED first. Eddie pulled it out of the casserole, and fried it up quick, just to get the flavors back into the dish = outstanding. I added cheddar to the mozzarella for more…
Chef Lance Cowart: Barbecued Mustard Veal Cutlets
Ingredients: (1/4 cup) dry white wine 2 tbs tamari (wheat-free soy sauce) 1 tbs wholegrain mustard 1 garlic clove, crushed 4 (about 225g each) veal cutlets, excess fat trimmed Salt & freshly ground black pepper Panzanella salad, to serve Directions 1.Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl….