Hasselback Potatoes with Garlic and Parmesan

by Larry Posted on December 3, 2011

Serves 4, active time 20 minutes, total time 1 hour

4 medium russet potatoes, scrubbed
4 large cloves garlic, thinly sliced
4 oz Parmesan cheese, 2oz thinly sliced, 2oz grated
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Type of fire: two-zone indirect
Grill heat: high

Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.

Rinse potato under running water, fanning out to rinse inside of cut slits. Place potatoes on a plate and microwave at high for 5 minutes. Flip potatoes over and microwave again for an additional 5 minutes.

Tuck slices of garlic and Parmesan in slits in the potatoes, it does not have to be in every slit. Brush potatoes with olive oil and season with salt and pepper to taste. Sprinkle tops with grated Parmesan.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and cook until soft in the center and crisp around the edges, about 30-40 minutes. Remove from grill, let cool for 5 minutes, then serve immediately while still warm.

via Grilling: Hasselback Potatoes with Garlic and Parmesan | Serious Eats : Recipes.

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DIY Limoncello

by Larry Posted on December 2, 2011

Limoncello is a sweet, sunshine-colored liqueur made with lemon zest. Created in Italy as an after-dinner drink, it’s light and delicate with just the right amount of alcohol intensity.

Notes:

While you can use any type of lemon you like, Meyer lemons will make a slightly darker (though more fragrant) limoncello. Smooth, thick skins are the best for zesting. Any white pith can turn your liqueur bitter, so the zest is the only part of the lemon skin used in this recipe. A microplane zester is the easiest tool for the job.

You can substitute 100- or 80-proof vodka for the high-proof neutral grain spirit. Using a spirit that is more than 151 proof will make for a harsh end result. Vodka will impart a little flavor of its own to the limoncello, so I’ve read that many people use a water filter pitcher (like Brita or Pur) to “purify” the vodka first. (The vodka “flavor” doesn’t bother me, so I’ve never tried this myself.)

Two weeks is the recommended steeping time, but as little as one week will work. Longer steeping times lead to a more mellow flavor, so feel free to let it steep for up to three months.

Filtering isn’t just for appearance. Small particles can change the limoncello’s flavor over time and may freeze if you choose to store your liqueur in the freezer.

Special equipment: Microplane zester, coffee filters, funnel

Makes about 750 milliliters, active time 20 minutes, total time 15 days 20 minutes

10 pesticide-free lemons
375 milliliters high-proof neutral grain spirit (such as Everclear 151)
1 3/4 cups water
1 1/4 cups sugar

Procedures

Zest the lemons using a Microplane zester. Reserve the lemons for another use.

Place the zest in a sealable glass container, pour in the spirit, seal and shake. Let mixture steep in a cool, dark place for two weeks.

Once your steeping period is over, bring the water and sugar to a boil in a small sauce pan. Remove from heat and let this simple syrup cool.

Pour cooled simple syrup into lemon steeping mixture, and let this new mixture set for 24 hours.

Filter your limoncello twice: Place a coffee filter inside a funnel, then pour your steeped mixture through it into a bottle or bowl. Repeat.

Once you’ve filtered limoncello into your final bottle, refrigerate it overnight. Store in the refrigerator or freezer and enjoy!

via DIY Limoncello | Serious Eats : Recipes.

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Slow Cooker Beef Stew

by Larry Posted on November 29, 2011

Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Directions

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

via Slow Cooker Beef Stew I Recipe – Allrecipes.com.

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Taco Seasoning

by Larry Posted on October 4, 2011

Ingredients

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes or 1/4 teaspoon ground chipotle pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

via Taco Seasoning I Recipe – Allrecipes.com.

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Alyson’s Broccoli Salad

by Larry Posted on October 3, 2011

Ingredients

1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

via Alyson’s Broccoli Salad Recipe – Allrecipes.com.

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Cookhacker’s Smashed Baby Red Potatoes

by Larry Posted on September 25, 2011

10-15 baby red potatoes (depending on size…the smaller the better)
1-2 tbsp olive oil
Salt and pepper
Sour Cream (optional)
Green Onions, sliced thin (optional)
Preheat the oven to 425 degrees
Drop the potatoes into a large pot of boiling salted water and cook for about 10-15 minutes (depending on size) until fork tender.
Place the hot potatoes on a rimmed baking sheet drizzled with olive oil and gently smash each potato with a potato masher or fork.
Drizzle the smashed potatoes with olive oil, salt and pepper (at this point, you could also sprinkle on your favorite herb or spice…I’ve used a little cayenne here for spicy potatoes)

Bake in the oven for 20-25 minutes or until crisp and golden brown.

They are delicious just the way they are, but if top with a dollop of sour cream and a sprinkling of green onions they’re amazing!

via Cookhacker’s Smashed Baby Red Potatoes – Cookhacker Recipes.

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Fleisher’s Secret Chicken Rub

by Larry Posted on July 12, 2011

1/3 cup coarse salt
1/3 cup dried sage
1/3 cup garlic powder
1/4 cup onion flakes
1/4 cup paprika
3 tablespoons dried thyme
3 tablespoons freshly ground black pepper
3 tablespoons dried oregano
1 tablespoon cayenne

In a large bowl, combine the salt, sage, garlic powder, onion flakes, paprika, thyme, black pepper, oregano, and cayenne. Rub the dried herbs between your palms to crush them as you add each to the mixture. This rub will keep in an airtight container for 6 months. Shake or mix well before using.

via Cook the Book: Fleisher’s Secret Chicken Rub | Serious Eats : Recipes.

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Lemon Ginger Chicken

by Larry Posted on July 10, 2011

4 boneless skinless chicken breasts (1 1/4 lb)
1/2 cup Original Bisquick® mix
1/4 cup Progresso® plain bread crumbs
1 tablespoon grated lemon peel
1/2 teaspoon grated gingerroot
1/2 cup water
3 tablespoons vegetable oil

Lemon Ginger Sauce

1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated gingerroot
1 drop yellow food color
Lemon slices, if desired

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and gingerroot. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.

In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Meanwhile, in 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.

Tips

Before work in the morning, flatten chicken breasts, wrap in plastic wrap and refrigerate. Make the breading mixture and cover. If you have time, you can make the sauce, too, then refrigerate. When you get home, sit down to dinner in less than 15 minutes!

Cut the chicken crosswise into 1/2-inch slices before serving, and garnish with maraschino cherries.

Look for jars of grated gingerroot in water in the produce section. The fresh flavor and convenience can’t be beat. You can also grate fresh gingerroot ahead of time and freeze, then use as needed.

via Lemon Ginger Chicken Recipe from Betty Crocker.

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Buffalo Chicken Bites with Blue Cheese Dipping Sauce

by Larry Posted on July 10, 2011

1 egg white
1/3 cup hot Buffalo wing sauce
1 lb boneless skinless chicken breasts, cut into 40 (1-inch) pieces
3/4 cup Original Bisquick® mix
3 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil

Dipping Sauce
3/4 cup crumbled blue cheese (3 oz)
6 tablespoons sour cream
6 tablespoons light mayonnaise
3 tablespoons milk

In medium bowl, mix egg white and Buffalo wing sauce. Stir in chicken. Cover; refrigerate 30 minutes.

Line cookie sheet with waxed paper. In large resealable food-storage plastic bag, place Bisquick mix, cornmeal, salt and pepper. With slotted spoon, remove 1/4 of chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.

In small bowl, mix dipping sauce ingredients until well combined. Cover; refrigerate until serving time.

In 10-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat 2 to 4 minutes. Cook chicken bites in oil in batches, about 1/3 at a time, 3 to 4 minutes, turning once, until golden brown. Drain on paper towels. Serve chicken with dipping sauce.

Tips:

Cut chicken into strips instead of 1-inch pieces; cook 5 minutes longer.

The chicken bites can be breaded ahead of time and then cooked just before serving. Prepare up through step 2; refrigerate until ready to cook.

Turn the Buffalo Chicken Bites into a great salad—serve over chopped lettuce and tomatoes with the dipping sauce for dressing.

via Buffalo Chicken Bites with Blue Cheese Dipping Sauce Recipe from Betty Crocker.

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Parisian Chicken

by Larry Posted on July 8, 2011

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 tablespoons whole 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

Lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to cut them (carefully) 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.

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).

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.

via Dinner Tonight: Parisian Chicken | Serious Eats : Recipes.

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