Tuesday, February 25, 2014

Rye's Sally Lunn rolls

1 Yukon Gold potato
1 1/4 cups (5 1/3 ounces) all-purpose flour
1 1/4 teaspoons instant yeast
2 tablespoons plus 2 1/2 teaspoons (1 ounce) sugar
1/4 cup plus 2 1/2 tablespoons (1/2 stick plus 2 1/2 tablespoons) butter, divided
1/2 cup plus 3 1/2 tablespoons milk
1 egg
2 egg yolks
1 1/3 cup plus 1 tablespoon (6 1/4 ounces) bread flour
2 teaspoons coarse sea salt, divided

Boil the potato in a medium pot until tender, 20 to 30 minutes. When cool enough to handle, peel the potato and mash. Measure one-half cup (2 2/3 ounces) mashed potato and set aside (save the rest for another use).

In the bowl of a stand mixer, or in a large bowl, whisk together the all-purpose flour, yeast and sugar. Set aside

In a small saucepan, melt one-fourth cup plus one-half tablespoon butter. In a blender, combine the melted butter, milk and mashed potato, and blend until smooth.

Add the potato mixture to the flour mixture and whisk to combine. Set aside for 30 minutes to give the yeast time to activate.

If using a stand mixer, switch to the dough hook attachment. Add the whole egg and one yolk, and mix until combined, then add the bread flour and 1 1/4 teaspoons salt, scraping down the bowl as needed until the ingredients are combined to form the dough.

If mixing by hand, beat in the egg and 1 yolk using a hand mixer, then add the bread flour and 1 1/4 teaspoons salt, mixing by hand with a spoon or spatula until the ingredients are combined to form a dough.

Scrape the dough into a large, lightly oiled bowl, and lightly oil the top of the dough, then cover the top of the bowl with plastic wrap. Set aside until it doubles in size, about 30 minutes.

Turn the dough out onto a lightly oiled work surface and portion the dough out into 1 1/2 dozen balls, each weighing about 1 1/4 ounces.

Roll the portions into balls and place on a lightly oiled parchment-lined baking sheet (6 rows, 3 rolls each).
Very lightly brush the tops of the rolls with oil and gently cover with a layer of plastic wrap. Set aside in a warm place until almost doubled in size, about 1 hour.

When the rolls are almost ready, heat the oven to 375 degrees.

In a small saucepan, heat the remaining 2 tablespoons butter over low heat just until melted. Place the butter in a small bowl and beat in the remaining egg yolk. Gently brush the tops of the risen rolls with the butter mixture, then sprinkle over the remaining three-fourths teaspoon coarse sea salt.

Bake the rolls until golden brown and completely set, about 20 minutes.

Remove and cool slightly before serving.

Makes about 1 1/2 dozen rolls

Source: LA Times

Cracker Barrel's Lemon Ice Box Pie

1 graham cracker crust - (8" or 9" diameter)
1 Can sweetened condensed milk - (14 oz) (Eagle Brand)
3 egg yolks
3 Oz Minute Maid pure lemon juice
4 Oz Cool Whip
14 vanilla wafers

Combine milk, yolks and lemon juice with wire whip. Pour into pie shell.

Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing.

Spread cool whip over top evenly, and cover with saran wrap.

Put in freezer at least 2 hours. Best served very cold.

Makes 1 Pie.

Source: Recipe Secrets Forum

Antipasto Salad

2 romaine lettuce hearts, chopped
1/2 lb Genoa salami, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped
12 pitted black olives, coarsely chopped
12 jumbo green olives, pitted, and coarsely chopped
1 small jar roasted red peppers - (8 oz), drained, diced
1 small jar marinated artichoke hearts - (6 oz), drained
1/2 cup cherry tomatoes
1/2 lb Provolone cheese, cut into bite size pieces
2 Tbs balsamic vinegar
1/4 cup extra-virgin olive oil
Coarse salt, to taste
Freshly-ground black pepper, to taste

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers, tomatoes, provolone cheese and artichoke hearts.

Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

Serves: 4 person

Source: The Best Salads

Monday, February 24, 2014

Ad Hoc's Rice with Roasted Cauliflower

1/2 head white cauliflower, cut into florets
2 tablespoons canola oil
Pinch of curry powder
6 cups water
1 cup Carolina, or long grain, rice
1 teaspoon red chili flakes
2 teaspoons extra-virgin olive oil
2 tablespoons butter, at room temperature
1/4 cup chopped green onions

Heat the oven to 400 degrees.

In a large bowl, toss the cauliflower with the canola oil and season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

Place the cauliflower in a roasting pan (reserve the bowl) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.

While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish.

Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.

Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.

Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.

Serves 8-10 person

Source: Los Angeles Times

Baked Hoisin Sauce Chicken Wings

15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.

How to serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

Serves: 6 person

Source: Real and Healthy Chinese Food Recipes

Yard House BBQ Beans

1/4 cup olive oil
2 tablespoons minced garlic
1 cup chopped green onion
1 to 2 jalapeños, minced, or to taste (seeding the jalapeños will minimize their heat)
4 cups cooked pinto beans (from about 1 pound dry, or about 3 drained 15-ounce cans)
2 cups chicken broth or 2 cups of pinto bean liquid from boiling
1 cup brown sugar
1 cup prepared barbecue sauce (Bulls-Eye brand works well)
2 to 4 tablespoons puréed chipotle peppers in adobo sauce, or to taste
2 teaspoons Tabasco, or to taste
Salt and pepper, to taste

Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeño and sauté, stirring constantly, until the garlic is aromatic and golden, about 2 minutes.

Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, puréed chipotle peppers and Tabasco sauce. Bring the mixture to a boil, stirring frequently to avoid burning the mixture, then reduce the heat to a simmer.

Continue to cook just until the beans begin to break apart, about 15 to 20 minutes. Taste the mixture and adjust the seasoning and heat as desired. Smash some of the beans slightly with the back of a spoon and stir to thicken the texture. The beans will keep, covered and refrigerated, for up to 4 days.

Serves: 6-8 person

Source: LA Times

Tuesday, February 18, 2014

KFC Honey Barbecue Wings

20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
Oil for deep frying

Wash the chicken wings, then remove the wing tips; cut the other two pieces in half. Shake off the excess water.

Place the eggs and milk in a bowl and mix well. Set aside.

Mix together the BBQ sauce and honey. Set aside.

Put the flour into a bag, then shake the wings in it, to lightly coat.

Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour - so the BBQ sauce has something to hang onto. Repeat 2−3 times.

Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350 degrees F).

Fry the wings until they're golden brown. Remove and drain on paper towels.

Preheat oven to 325 degrees F.

Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other.

Bake for 15−20 minutes, until they no longer look shiny.

Serves 4

Chili's Chicken Enchilada Soup

4 cups chicken broth
1/2 cup of thick & chunky mild salsa (from jar)
8 packets of Taco Bell Mild Sauce
1 tsp minced garlic
8 ounces Velveeta cheese, diced
1 (12 oz) can chicken with liquid, flaked
1/4 cup dehydrated onion flakes
1 tsp salt, or to taste
1 tsp chili powder
1/2 tsp cumin
1 cup masa harina (tamale corn flour)
3 cups water
Crumbled taco chips for garnish
Sour cream for garnish

In a 3-quart saucepan, add the chicken broth, salsa, Taco Bell Mild Sauce, crushed garlic, Velveeta cheese, canned chicken and liquid, dehydrated onion flakes, salt, chili powder and cumin.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot.

Add remaining 1 cup of water to pot, mix well and bring mixture to a boil.

Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish each with crumbled corn tortilla chips and a tablespoon of sour cream.

Serves 12

A&W Coney Sauce

5 pounds ground beef
2 regular onions, finely chopped
2 (6 oz) cans Hunt's tomato paste
2 (10 1/2 oz) cans condensed tomato soup
1/4 cup white granulated sugar
3 tablespoons chili powder
1 tablespoon black pepper
1/2 teaspoon cayenne pepper
1 1/2 tablespoon celery seed
3 tablespoons onion salt
1 teaspoon garlic powder
1 1/2 cups water

Brown ground beef in very large skillet or pot, drain.

Add remaining ingredients and simmer for 3 1/2 hours. Stir frequently, as it will tend to stick.

Serve over hot dogs.

Taco Bell Mexican Pizza

1/2 pound ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 1/2 teaspoons chili powder (Spanish blend is best)
2 tablespoons water
8 small (6-inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 ounce) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives

Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.

Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown.

Heat up refried beans in a small pan over the stove or in the microwave. Heat oven to 400 degrees F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla. Next, spread 1/4 to 1/3 cup of meat, then another tortilla.

Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next, divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted.

Makes 4 pizzas.