Monday, December 19, 2011
this was amazing!!!!
check out Chef Doug at www.funwithfoodcatering.com
Garlic Prime Rib
• 1 (10 pound) prime rib roast
• 1 cup garlic, minced
• 2 tablespoons olive oil
• 1 cup kosher salt
• ½ cup cracked black pepper
• ½ cup water
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and water. Spread the mixture over the fatty layer of the roast.
2. Preheat the oven to 500 degrees F.
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Coffee-Toffee Pecan Pie
3 oz. (6 Tbs.) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle’s Golden Syrup
3 large eggs, at room temperature
2 Tbs. bourbon
1 Tbs. instant espresso powder
1 tsp. pure vanilla extract
3/4 tsp. table salt
1/3 cup very finely chopped toasted pecans
2 cups toasted pecan halves
1 Pie crust
1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.
In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.
Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.
Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.
Monday, October 24, 2011
Chef Doug stopped by to help us create some amazing Brazillian dishes. My job was the Kibe. If i don't mind saying... it was unreal!!! Definetly worth making for a special Brazillian evening for your family... Recipes below
Kibe - Brazilian Fried Meat Balls
· 1 cup bulgur wheat
· 1 1/2 cups beef broth or water
· 2 pounds ground beef
· 2 tablespoons olive oil
· 1 large onion, finely chopped
· 2 cloves of garlic, minced
· 1/2 teaspoon cinnamon
· 1/4 teaspoon nutmeg
· 1/3 cup chopped parsley
· 1/2 cup packed mint leaves
· Salt and pepper to taste
· Vegetable oil for frying
· Tahini sauce for dipping
1. Place bulgur wheat in a heat proof bowl. Bring the beef broth to a boil, remove from heat, and pour over the bulgur wheat. Let wheat rest for 1/2 hour.
2. Make the filling: Place 2 tablespoons olive oil in a skillet, and sauté half of the chopped onions, the minced garlic, and the cinnamon and nutmeg. When onions are fragrant and soft, add 1/3 of the ground beef. Cook, stirring until the ground beef is well browned. Stir in the parsley and cook 1-2 minutes more. Season with salt and pepper to taste. Set aside.
3. Drain the bulgur wheat
4. Place the bulgur wheat in the bowl of a food processor with the remaining (uncooked) ground beef, remaining raw onions, and mint leaves. Add 3/4 teaspoon salt and sprinkle generously with pepper.
in a colander, pressing down on the wheat with the flat side of a spoon to press out all of the excess liquid.
5. Process ground beef mixture until mixture is very smooth, like a dough. If you have time to chill both the uncooked beef mixture and cooked filling for several hours, it will be easier to shape the kibes.
6. Take golf ball size balls of the uncooked beef mixture and press them flat into the palm of your hand. Place 1 tablespoon of the cook
ed beef mixture in the middle, then close the "dough" around the filling and seal well. Shape balls into an elongated football-like oval, with pointed ends. Place on a baking sheet until ready to fry.
7. Heat several inches of oil in a deep pot to 350 degrees. Gently lower kibes into the oil, working in batches, and cook until dark brown and crispy. Drain kibes on paper towels.
8. Serve warm, with tahini dipping sauce and lime wedges.
here's the sauce recipe:
here's the sauce recipe:
· 1/2 cup tahini
· 3 gloves garlic, crushed
· 1/2 teaspoon kosher salt
· 2 tablespoons olive oil
· 1/4 cup lemon juice
· 1 teaspoon parsley, finely chopped
In a food processor, combine garlic and tahini. Add kosher salt.
Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.
Mix in parsely
Serve immediately or refrigerate.
Brazilian Fish Stew - Moqueca de Peixe
· 1 1/2 pounds grouper, snapper, mahi mahi, salmon, or monkfish
· Juice of 2 limes
· 1 teaspoon salt
· 1 teaspoon freshly ground pepper
· 2 teaspoons minced garlic
· 2 tablespoons olive oil
· 1 red pepper, sliced thinly
· 1 green pepper, sliced thinly
· 1 large onion, sliced thinly
· 2 tomatoes, sliced thinly
· 4-5 green onions, white and green parts, finely chopped
· 1 bunch of cilantro, washed and roughly chopped
· 2 teaspoons paprika
· 1/2 - 1 teaspoon chile pepper (or to taste)
· 2 1/2 cups coconut milk
· 3 tablespoons palm oil
1. Cut the fish into bite size pieces and place in a ziplock bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate fish for 1 to 4 hours in the refrigerator.
2. Drizzle 2 tablespoons olive oil in a large pan. Layer 1/2 of the peppers, tomatoes, and onions over the bottom of the pan.
3. Cover the vegetables with the fish and the marinade.
4. Layer the rest of the peppers, onions and tomatoes on top. Sprinkle with the chopped green onions and half of the chopped cilantro.
5. Whisk the paprika and chile pepper into the coconut milk, and pour mixture over the vegetables and fish.
6. Drizzle the vegetables with the palm oil.
7. Bring mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender.
8. Sprinkle the rest of the chopped cilantro over the hot stew. Serve with rice, toasted manioc meal and fried plantians.
Brazilian Coconut Flan - Quindin
· 8 tablespoons butter, plus 2 tablespoons melted butter for greasing the pans
· 1 1/3 cup sugar, plus more for dusting the pans
· 1/2 teaspoon salt
· 14 egg yolks plus 1 whole egg
· 1 teaspoon coconut flavoring
· 1/2 teaspoon vanilla
· 1 2/3 cups fresh or frozen finely grated coconut, unsweetened
1. With a pastry brush, paint melted butter inside all of the molds of 2 mini-muffin pans.
2. Sprinkle sugar liberally over all of the molds, then turn the pans over and tap out the excess.
3. Preheat the oven to 350 degrees, and heat a pot of water on the stove.
4. Cream the butter with the sugar and the salt until fluffy.
5. Make sure the egg yolks and egg are at room temperature (you can warm them very briefly in the microwave if necessary). Add the eggs one at a time, blending well after each. The batter should be smooth. Stir in the coconut flavoring and the vanilla.
6. Fold in the fresh coconut. (If coconut is not finely grated, process it in a food processor or blender first).
7. Place each cupcake pan inside of a large pan with sides, like a roasting pan. Fill each minicupcake mold almost full with batter.
8. Pour the hot water into the larger pan to a depth of about 3/4 of an inch, so that the muffin pan is sitting in a water bath, being careful not to let water splash into the batter. It sometimes helps to put the pans in the oven first, and then pour the water into the bottom pan, so that the water doesn't slosh around as you are moving the pans to the oven.
9. Bake custards for about 15 minutes, or until they are firm to the touch and light golden brown.
10. Let cool for 15 minutes on a rack. To remove custards, run a knife around the edge to loosen them from the pan and then gently flip them or lift them out. If they will not come out easily, chill them first.
11. Serve chilled.
Note: This recipe can be made in one standard muffin tin, to make 12 st
Tuesday, August 2, 2011
GOURMET FRIDAY- Jamaica mon! No worries!!!
- 1 tablespoon soy sauce
- 3/4 teaspoon salt, divided
- 3/4 teaspoon dried thyme
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon ground allspice
- 1 lb pork tenderloin, trimmed & cut into 1/2-inch pieces
- 1 1/2 tablespoons vegetable oil, divided
- 1 tablespoon butter
- 1 1/2 cups coarsely chopped onion
- 1 cup chopped green bell pepper
- 2 large yellow plantains, chopped (about 3 cups)
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 1 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh cilantro
Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro ~ Serves 4
Coconut Rum Cake
yield: Makes 8 servings
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs plus 3 large yolks
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 sticks unsalted butter, melted and cooled
- 3/4 cup well-stirred sweetened cream of coconut such as Coco López
For coconut slivers:
- 1 medium coconut
- 2 teaspoons confectioners sugar
- 3 tablespoons cream cheese, softened
- 3 tablespoons well-stirred sweetened cream of coconut
- 1 tablespoon dark rum
- 3/4 teaspoon pure vanilla extract
- 2 to 3 tablespoons heavy cream
- 1/2 cup confectioners sugar
Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.
Whisk together flour (1 1/4 cups), baking powder, and salt.
Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.
Make coconut slivers as cake cools:
Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.
Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)
Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.
Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.
Jasmine Coconut Rice3 Cans Coconut Milk
1 1/2 Quart Water
4 Cups Jasmine Rice
1 Tbsp Salt
1 tsp White Pepper
1 Tbsp Crushed Red Pepper
8 Ea Kafir Lime Leaves
Combine all ingredients, and bring to a boil. Then stir well and cover with plastic tightly and a lid. Cook for 20 minutes on a low flame.
Monday, May 23, 2011
Chicken Curry with Cashews
yield: Makes 4 to 6 servings
- 1/2 stick (1/4 cup) unsalted butter
- 2 medium onions, finely chopped (2 cups)
- 2 large garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 3 tablespoons curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3/4 cup cashews (1/4 pound)
- 3/4 cup plain whole-milk yogurt
- Accompaniment: cooked basmati or jasmine rice
- Garnish: chopped fresh cilantro
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.