Friday, August 31, 2012

Lucca Cafe's Brownies


1/2 pound bittersweet chocolate, chopped
1/2 pound salted butter
5 eggs
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 tablespoons instant coffee
3 3/4 cups sugar
1 1/2 cups plus 2 1/2 tablespoons (7 ounces) flour
1 cup chopped walnut pieces

Line 2 (9-inch) square baking pans with foil, and grease the foil. Heat the oven to 350 degrees.

In a bowl set over a pot of simmering water, combine the bittersweet chocolate and butter, stirring frequently until melted and combined. Remove from heat and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the eggs, vanilla and almond extracts, coffee and sugar over high speed until combined and the mixture increases in volume (it will look almost like softened ice cream), 5 to 10 minutes, depending on the mixer.

Beat in the melted chocolate and butter over low speed just until combined. Add the flour and nuts and stir just until incorporated.

Pour the batter into the pans, dividing evenly between the 2 pans. Bake the brownies until barely set: A crust will form on top, and a toothpick inserted will be very gooey (though not wet like the batter), 20 to 25 minutes.

Remove the brownies and cool to room temperature, then refrigerate the brownies (still in the pans) for at least 6 hours to chill and fully set.
Ganache and Assembly:

6 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
2 tablespoons milk
7 1/2 tablespoons salted butter
Prepared brownies
4 ounces white chocolate

Place the bittersweet chocolate in a large bowl.

In a large saucepan, combine the cream, milk and butter and bring to a boil over high heat. Remove from heat. Pour the mixture over the chocolate and stir until the chocolate is melted and combined with the cream mixture, forming a ganache.

Remove the chilled brownies from the refrigerator, and invert the pans over a cooling rack set over a large rimmed baking sheet (the sheet will catch the excess ganache when it is poured over the brownies). Peel the foil liner away from the brownies.

Pour the ganache over the brownies, making sure it covers the tops of both batches (do not worry about the sides, as these will be trimmed when the brownies are cut).

Set the brownies aside to allow the ganache to cool and set.

Melt the white chocolate (place it in a glass container and heat it in the microwave, stirring every 30 seconds or so, until completely melted). Place the white chocolate in a piping bag, coronet or a sealable plastic bag (after the chocolate is added to the bag, trim one of the tips to the desired size to make a makeshift piping bag).

Streak the brownies with the white chocolate, then set them aside to give the white chocolate time to harden.

Trim the edges from the brownies, then cut the brownies into squares; each pan makes about 9 (3-inch) squares.

Servings: 18 brownies

Cheesecake Factory White Chicken Chili

1/2 cup Canola Oil
4 pounds Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish

Heat canola oil in large sauté or braising pan.

Combine chicken and spices in mixing bowl.

Lightly brown the chicken cooking until about 3/4 done. Remove chicken and set aside.

Heat additional oil and butter in pan. Sauté onions until translucent.

Add the garlic and cook for 30 seconds.

Add the poblanos and green chilis.

Add the flour, stir to incorporate, and cook for 2 minutes.

Add the chicken stock a little at a time, and slowly whip out the lumps.

Add the salsa verde, chili garlic paste, and chipotle tabasco.

Allow to come back to a simmer and add the chicken back into the pan.

Simmer for 5 minutes and add the cream and white beans stir to incorporate.

Serve and garnish with rice and with pico de gallo and green onions.

Serves 4

Lunch's Green Apple Chicken Salad

1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 cooked boneless and skinless chicken breasts,  diced (a generous 2 cups)
2 small celery stalks, cut into small dice
1/2 red onion, cut into very small dice
1/2 green apple, cored and cut into medium dice
1/3 cup currants (raisins may be substituted)
Salt and pepper, if desired

In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.

To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.

Serves 4 to 6

Tuesday, August 28, 2012

LongHorn Steakhouse Grilled Lime Shrimp With Guacamole Ranch Dipping Sauce

Ingredients (Main):
20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5 shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.

Blend together the ingredients for the guacamole ranch dipping sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze the grilled limes on the skewers. Serve with dipping sauce.

Lavo Milk Shake

7 oz vanilla ice cream
1 oz milk
1 oz heavy cream

Put all ingredients in a high-speed blender and whip on high speed for 20 seconds. Pour into sundae cup and garnish with an Oreo cookie.

Serves 1

To be served with Lavo Fried Oreo Zeppole

Lavo Fried Oreo Zeppole

20 oz all purpose flour
4 oz granulated sugar
1 tbsp baking powder
Dash of salt
3 whole eggs
3 cups of club soda
6 Oreo cookies

Mix all dry ingredients in mixing bowl. Whisk eggs and club soda together, then whisk into dry ingredients until well blended. Chill in refrigerator.

Dip Oreo cookies into batter and fry until golden brown in 350 degree F oil. When cooked, place on paper towel.

Arrange on long narrow plate, sprinkle with confectionery sugar and chocolate syrup.

Serve with Lavo Milk Shake

Panda Express Sweet Fire Chicken

1/2 lb Frozen Chicken Nugget pieces
1/3 cup Diced Red Bell Peppers (1/2" x 1/2")
1/3 cup Diced Onions (1/2" x 1/2")
1 cup Pineapple Chunks
1 Tbsp Cooking Oil
1/3 cup Thai Sweet Chili Sauce

Bake chicken nuggets according to package instructions.

Heat clean cooking pan and add 1 tbsp. of cooking oil.

Add red bell peppers, onions, and pineapple chunks into the pan. Cook for about 2 minutes.

Stir in sweet chili sauce and bring to a boil. Add chicken nugget pieces into pan.

Mix until all ingredients are well covered.

Serves: 2-3

Friday, August 24, 2012

Marinated Beef Kabobs

1 1/2 lbs lean sirloin steak, cut 1 1/2" cubes
1 large red onion, cut 1" cubes
1 large green and red bell peppers, cut 1" squares
1/2 lb mushrooms, stems removed
1/2 cup low-calorie Italian salad dressing
1/4 cup burgundy wine

Place cubed meat and prepared vegetables together in a shallow dish.

In a small bowl, combine the salad dressing and the wine; blend well. Pour the marinade over the meat and vegetables. Cover,refrigerate, and let marinate for at least 8 hours, stirring occasionally.

Alternate the meat and vegetables on 6 skewers. Grill kabobs over medium heat, turning often, for 15 to 20 minutes or until desired degree of doneness. Arrange on a platter and serve.

Serves 6

Mortons The Steakhouse Peppercorn Sauce

1 Tablespoon unsalted butter
1 1/2 Tablespoons chopped shallots
2 Tablespoons cracked red, green, white and black peppercorns
1/2 cup Cognac
3 Tablespoons undiluted store-bought veal demi-glace
3/4 Cup heavy cream

In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.

Add the Cognac, raise the heat to medium, and cook until the Cognac evaporates almost completely. Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves.

Add the cream and bring to a simmer. Cook for about 5 minutes or until thickened. Season to taste with salt. Set aside to cool. When cool, cover and refrigerate for up to 3 days.

Makes about 2 cups

BLD's Fresh Vegetable Salad

Salad dressing:

1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons coarsely chopped shallot
1 1/2 teaspoons coarsely chopped fresh rosemary
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons sweet rice vinegar
1 1/2 tablespoons fresh lemon juice
1/2 cup canola oil

In a blender, grind the ginger, shallots and rosemary to a paste.

Add the soy sauce, honey, vinegar, lemon juice to the ginger mixture and blend until fairly smooth.

With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated.

Fresh vegetable salad:

2 cups shelled edamame beans
1 cup raw fresh yellow corn
2/3 cup diced avocado
2/3 cup toasted and salted cashews
1/2 cup sliced or diced roasted and peeled red bell peppers
1 1/2 cups French green beans (haricot vert), blanched, shocked and chopped
2 cups diced jicama
1/2 cup salad dressing, more as desired
1 cup daikon sprouts
1/4 cup plus 2 tablespoons hemp seeds

In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add one-half cup of the dressing and toss to coat. Taste, and add additional dressing if desired. Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups of salad. Serve immediately.

Servings: 4 to 6

Thursday, August 23, 2012

Ciopinot's 'No Work' Cioppino

2 tablespoons olive oil
1 onion, thinly sliced
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

In a medium, heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer gently to develop the flavors, 30 to 45 minutes. Thin if desired with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and 1 tablespoon hot sauce, or to taste. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer gently just until the fish and shellfish are firm and opaque, about 10 minutes. Uncover the pot and remove from heat. Stir in the chopped cold butter, stirring just until the butter melts to add a little richness to the broth. This makes about 5 cups cioppino.
Ladle the cioppino into wide bowls, garnishing each serving with freshly chopped basil and oregano. Serve immediately.

Servings: 4

Note: Cioppino is San Francisco's fish stew.

Orange Rosemary Roasted Chicken

3 chicken breast halves
3 chicken legs with thigh pieces
2 garlic cloves, chopped
1 1/2 teaspoons olive oil
3 teaspoon rosemary
1/3 cup orange juice
fresh ground black pepper, to taste
salt, to taste

Preheat oven to 450 degrees F.

Remove skin from chicken.  Rub each piece of chicken with a little olive oil and then with the chopped garlic.  Top with rosemary.

Place into a baking dish.  Pour orange juice over.  Cover and cook for 30 minutes.

Turn chicken over and cook uncovered for another 10-15 minutes or until browned.

Serves 6

Novo's Thai Green Chicken Curry

Thai green curry paste:

2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil

Coarsely chop the chiles, onion, cilantro and lemon rind, and place them in a blender. Add the black pepper, garlic, salt, coriander, cumin, Laos powder and with the blender running, slowly add the canola oil to make a paste. This makes a generous cup of curry paste, more than is needed for the remainder of the recipe. The paste can be frozen, then thawed as needed to be used in recipes.


Thai green chicken curry:

2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed
(with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped

In a large, heavy-bottomed pot, whisk together the coconut milk, curry paste, lemon grass, fish sauce and salt. Add the chicken and bring to a simmer over medium heat. Cook, gently simmering, until the chicken is tender, 30 to 45 minutes.

Taste, adding additional curry paste if desired, and adjusting the seasonings and flavorings if needed. Remove the lemon grass pieces (or ask your guests to refrain from eating them). Stir in the jalapeños and cilantro before serving. This makes about 8 cups of curry. Ladle the curry into bowls.

Serves 6-8

Wednesday, August 22, 2012

Carrabba's Chicken Bryan

1 boneless, skinless chicken breast
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil

Season chicken on both sides with salt and pepper. Dab with oil.

Grill chicken until cooked to a minimum internal temperature of 165F. Place cheese slice on each side of the breast and continue to cook until warm.

To sauté pan add lemon butter sauce, tomatoes and basil. Place on medium flame until hot. Do not overheat or sauce will break. When done, place chicken on a hot plate with grill spatula and spoon sauce over.
Lemon Butter Sauce:

Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in 1 tablespoon butter, until onions are soft. Add 3 tablespoons white wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low to reduce. Add 3 tablespoons butter, a little at a time, until butter melts and mixture emulsifies.

Carpe Diem's Mexican Chocolate Pot de Crème

Pot de crème:

1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped

In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.

Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly whisk about one-fourth cup of the milk mixture into the eggs to temper them, then transfer the eggs to the saucepan, whisking to combine.

Cook the custard, stirring frequently, until it is slightly thickened. Immediately add the chopped Mexican and bittersweet chocolates to the pan. Remove the pan from heat. Stir until the chocolate is melted and incorporated into the custard.

Strain the mixture into a large glass measuring cup or bowl. Ladle the chocolate into small bowls. Refrigerate the custards until set and chilled, at least 6 hours but preferably overnight.
Candied pumpkin seeds:

1/2 cup toasted pumpkin seeds
1 tablespoon sugar

In a medium, nonstick pan, combine the pumpkin seeds and sugar over medium-low heat. Cook, stirring frequently with a heat-resistant spatula, until the sugar is melted and coats the pumpkin seeds. Remove from heat and spread the seeds on a greased or parchment-lined baking sheet so the seeds do not stick together as they cool.
Whipped cream and assembly:

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds
Maldon salt or another coarse sea salt

In a large bowl using a whisk or hand mixer, beat together the cream with the vanilla extract and sugar to form stiff peaks.

Serve the pots de crème with a dollop of whipped cream, a sprinkling of candied pumpkin seeds and a pinch of salt.

Serves 4-6

LeBron James Blueberry Super-fruit Smoothie Recipe

2 cups frozen blueberries
1 each banana
1/4 cup dried goji berries (softened in warm water)
1 tablespoon salba seeds
1/2 cup acai juice
1 cup pomegranate juice
1/4 cup 0% greek yogurt
1 tsp agave nectar
1/4 tsp fresh ground cardamom
1 cup ice

Fruit can be bought fresh or frozen. Just add all the ingredients together and blend in blender (I use a Vitamix) till smooth. If youprefer your smoothies to be thicker, try adding more ice until you have reached your desired consistency.

Sunday, August 19, 2012

Cheese Steak Pizza Recipe

1 (12-inch) prepared pizza crust
1/2 cup barbecue sauce or pizza sauce
(6 oz.) Grilled Beef Steak Strips
2 cups Shredded Cheese
Sliced green pepper and onion

Spread pizza crust with sauce.

Top with beef steak strips, cheese, green pepper and onion. Place on cookie sheet.

Bake at 450 degrees F for 8 to 10 minutes or until cheese is melted.
Makes 1 Pizza

Marble Lane's Crackling Bobo Chicken

1 Chicken Breast and Thigh, marinated and salted (see recipe below)
2 oz extra virgin olive oil
1 oz baby artichokes, peeled
1 oz baby zucchini
1 oz sunchokes, peeled
1 oz lemon juice
0.5 oz olive oil
0.2 oz tarragon leaves
0.2 oz parsley leaves
0.2 oz chive
0.2 oz kosher salt
1 oz arugula
1 oz Tarragon Butter (see recipe below)
1 slice sourdough bread

For the salad, slice artichokes, zucchini and sunchokes on a mandolin. Season with salt and lemon juice and refrigerate for 1 hour.

Add herbs and arugula to the vegetables and toss with olive oil. Check and adjust seasoning.

Spread half the Tarragon Butter (see recipe below) on the sourdough bread and grill on both sides.

Plating Information: Place the bread on a plate. Place the chicken opposite. Place the salad on top of the bread. Slice remaining Tarragon Butter and top chicken with 2 slices of butter.

Chicken Breast and Thigh

1 whole chicken
0.5 oz parsley
1 oz lemon peels
0.2 oz garlic cloves, crushed
1 oz olive oil
0.5 oz thyme
0.5 oz oregano
0.2 oz baking powder
0.3 oz salt

Split the chicken into 2 halves removing the backbone first and
cutting through the keel (breast bone).

Remove the rib cage, leg, wing and thing bone, leaving the meat of
the thigh intact.

Place chicken in a bag with the herbs, garlic and oil, seal and let
marinate in the refrigerator overnight.

Cook chicken in a hot cast iron pan with olive oil, skin side down
all the way in a 375 degree oven for about 18 minutes.


Tarragon Butter

1 oz parsley, finely chopped
1 oz tarragon, chopped
1.5 oz lemon juice
Fresh black pepper
1 lb butter

Blend all ingredients well and roll into 2-inch logs.

Yield: 2 portions

Red Lobster Peppercorn Crusted Salmon With Wasabi Soy Drizzle

24 oz (4 each 6oz portions) fresh salmon
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)

Prepare your favorite version or variety of wild rice, and hold warm for service.

Add oil to heavy bottom pan over medium high heat.

Dust top of salmon with a mix of the peppercorns and salt.

Place salmon, pepper side down in hot oil. Cook approximately 2 minutes then flip to other side.

Cook salmon another 3 minutes.

Place asparagus in pan with salmon, and allow both to cook another 3-4 minutes depending on thickness of salmon.

Place rice on plate, top with asparagus, then salmon.

Drizzle with wasabi soy.

Wasabi Soy:

1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water

Combine sugar and salt.

Add 1/2 of mixture to food processor.

Add dried pineapple, and begin to blend. It may be necessary to start and stop processor so pineapple can mix well.

Add remainder of sugar and salt mixture, and continue to blend until desired consistency.

Store in cool, dry place

Serves 4

Saturday, August 18, 2012

Peanut Butter Fudge

4 1/2 cups white sugar
1 (7 ounce) jar marshmallow creme
1 1/2 cups evaporated milk
1/4 cup butter
2 cups peanut butter chips

Butter one 7"x11" or 9"x13" inch pan.

In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.

Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)

Remove from the heat and stir in the peanut butter chips. Beat until chips are melted.

Spread mixture into pan and let cool then cut into small squares.

Yield 8 dozen squares

Palomino's Tomato and Feta Relish

1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice
1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
Pinch kosher salt
1 tablespoon julienned fresh basil
2 tablespoons pitted and coarsely chopped Kalamata olives (several olives)
1 tablespoon finely diced red onion
2 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
Sliced ciabatta, for serving

In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry.

Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread.

Servings: Makes about 3 cups relish

Olive Garden Caprese Flatbread

8 Roma or plum tomatoes, diced
1 garlic clove
3 garlic cloves, chopped
1 1/2 cup mayonnaise
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 cups shredded mozzarella cheese
20 medium fresh basil leaves, stemmed and chopped (about 1/2 cup)
1/2 cup Parmesan cheese, grated
14 Tbsp extra virgin olive oil, divided
11 oz container of refrigerated thin crust pizza dough

Preheat oven to 350ºF. 

Dice tomatoes into small pieces. Transfer to a mixing bowl. 

Add chopped garlic, salt, pepper, 1/2 of chopped basil (about 1/4 cup), and 4 Tbsp olive oil. 

Set aside and allow mixture to marinate for 10 minutes. 

Flatten pizza dough into rectangle pan as indicated on package, reaching to pan edges. 

Drizzle dough with olive oil and brush it over dough. 

Bake dough at 350ºF for 10 minutes on center rack. 

Remove from oven and allow to cool slightly, about 2 minutes. 

Cut garlic clove in half and rub, cut side down, onto the surface of the bread. The slight warmth of the bread will help extract the garlic flavor. 

Allow bread to cool completely, about 10 more minutes. Increase oven temperature to 450ºF. 

Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread's surface. 

Top with shredded mozzarella to evenly cover surface. 

Drain tomato mixture and spread evenly over the bread. 

Sprinkle with grated Parmesan cheese. 

Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly. 

Garnish with remaining chopped basil and serve. 

Wednesday, August 15, 2012

5-Alarm Chili

2 tablespoons olive oil
2 cups onions, chopped
salt, to taste
Cayenne pepper, to taste
1 1/2 lbs. stew meat, cut into cubes
1 lbs lean chop meat
1 large red bell pepper, chopped
1 large hot pepper, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
crushed red pepper, to taste
2 teaspoons dried oregano
4 cloves garlic, chopped
3 cups crushed tomato
1/4 cup tomato paste
6 cups beef or vegetable stock
1 (15-oz.) can red kidney beans
1 (15-oz.) can dark red kidney beans
1 (15-oz.) can white kidney beans
1 (15-oz.) can Great Northern beans

In a large skillet, heat the olive oil. Add the onions and saute for 3-4 minutes. Season with salt and cayenne pepper.

Add the stew meat, ground beef, chili powder, cumin, crushed red pepper and oregano. Brown the meat for 5-7 minutes.

Stir in the garlic and chopped peppers. Cook for another 2-3 minutes.

Meanwhile, in your slow cooker, add the stock, crushed tomato, tomato paste and the beans. Put the slow cooker on hot and cover.

Once you have browned the meat, add it to the slow cooker and stir well.

Put the slow cooker on low and cover. Cook for 4-6 hours, stir occasionally.

Serves 8-10

Milk (L.A) Molasses Cookies

1 cup (2 sticks) butter
2 cups sugar
2 eggs
1/2 cup molasses
3 1/3 cups plus 1 tablespoon (14.5 ounces) flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves

Heat the oven to 325 degrees F.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer
running, slowly add the dry ingredients to the mixture until completely incorporated.

Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least
3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.

The sugar glaze can be made with 3 tablespoons water heated with 1 1/2 tablespoons each corn syrup and fondant in a saucepan until
combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth.

Makes 2 Dozen Cookies

The Melting Pot Traditional Swiss Fondue

3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl. Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.

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