Christmas dinner recipes from Chef Doug

this was amazing!!!!
check out Chef Doug at www.funwithfoodcatering.com

Garlic Prime Rib

Servings 15

Ingredients
• 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
Directions
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
Serves eight.


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.

Brazillian Gourmet Friday!

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

Find Chef Doug at http://www.funwithfoodcatering.com/

My trainer stopped by as well... find out about his amazing classes at http://www.byyoursidefitness.com/

Soon you can find the video to the cooking day at http://www.ryanbodiefilms.com/

Kibe - Brazilian Fried Meat Balls

Ingredients:

· 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

Preparation:

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:

Tahini Sauce Recipe

Ingredients:

· 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

Preparation:

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.

Main course:

Brazilian Fish Stew - Moqueca de Peixe

Ingredients:

· 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

Preparation:

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.

dessert:

Brazilian Coconut Flan - Quindin

Ingredients:

· 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

Preparation:

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

GOURMET FRIDAY- Jamaica mon! No worries!!!

Below are the recipes from our Friday with Chef Doug (www.funwithfoodcatering.com)

Big thanks to Seth Rollins (Cell Phone Superstar 4/ American Idol Season 9)

Thanks for nothing Ryan David Bodie (www.studio26productions.com)

Caribbean Pork and Plantain Hash

Ingredients:

• 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

Cooking Instructions:

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

Ingredients

For cake:

• 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

For icing:

• 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

Preparation

Make cake:
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.)

Make icing:
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 Rice

3 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

Method:

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.

chicken curry recipe

from the Gourmet bday meal... here's the famous Curry recipe every one loved

check out Chef Doug here:

http://funwithfoodcatering.com/Default.aspx?cookieCheck=true

Chicken Curry with Cashews

yield: Makes 4 to 6 servings

Ingredients

• 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

Preparation

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.

Gourmet Friday German October 2010

It's a German themed Gourmet Friday on the JOYFM!

Chef Doug and his apprentice Jayar

Check out Chef Doug at http://www.funwithfoodcatering.com/

Main course

Wiener Schnitzel
Yield 8 servings

Ingredients
2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/8 cup oil for frying
Directions
1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

THIS IS MY APPETIZER THAT I DID... its also what set off the fire alarm! (stir frequently!)

German Spaetzle Dumplings
Yield 6 servings

Ingredients
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley
Directions
1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Desert

German Filled Hoernchen
Yield 4 dozen

Ingredients
2 1/4 cups all-purpose flour
1 pinch salt
1/3 cup superfine sugar
1/3 cup ground almonds
2/3 cup butter
1 egg, beaten
1 tablespoon white wine
1 tablespoon rum
2 teaspoons lemon zest
3 tablespoons butter, melted
1/2 cup fruit preserves, any flavor
1 egg yolk, beaten
Directions
1. In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
2. Preheat oven to 350 degrees F (175 degrees C).
3. On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk. Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.

GOURMET FRIDAYS GONE ~CAJUN~

JAMBALAYA! Just kidding, we didn't cook up jambalaya but something even more exquisite...Pecan Crusted Alligator, Crawfish Etouffee (eh-2-fay), Browned Butter Garlic/Creme Anglaise Sauce and Chocolate Bread Puddin'...Oh yeah, it's on! And all thanks to our very own "Master Chef," Chef Doug! (don't think his first name is really chef but i forgot to ask..) This guy's an artist with pans, salt, pepper and anything else edible so feel at liberty to scope out other masterpieces Chef Doug's whipped up at http://www.funwithfoodcatering.com/

Alright, let's get these recipes into your index box and then onto your plate...saucy! (oh and pictures coming soon! i promise! kris p. kreme's slackin'...)

Crème Anglaise Sauce

2 cups heavy cream
1 cup half and half
6 ounces sugar
1 each vanilla bean, split and scraped
8 ea. Egg yolks

Combine cream, half and half, vanilla and ½ the sugar. Bring to a boil. Mix egg yolks with the rest of the sugar. Temper hot cream into the eggs. Return to the pot. Cook stirring constantly until coats a spoon. Strain and put into a ice bath.


Browned Butter Garlic Sauce

1 ½ sticks Salted Butter
2 tsps. Garlic, Minced
1 Tbsp. plus 1 tsp. Parsley, chopped fine

Method:
Melt the butter in a 1 quart saucepan over high heat until half melted, shaking the pan constantly. Add the garlic and continue cooking until butter is melted and foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan occasionally. Stir in the parsley and cook until the sauce is light brown and very foamy, about 1 to 2 minutes. Remove from heat and serve immediately.

Pecan Crusted Alligator

Makes 6 servings
Ingredients
• 2 pounds cleaned Alligator tail
• Salt and pepper
• 3 large eggs
• 1 Tbsp. Blackening Spice
• 2 cups all purpose flour
• 4 cups chopped pecans
• 2 tablespoons olive oil
• 1/2 cup (1 stick) unsalted butter
Preparation
Gently pound alligator cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of meat pounder or with rolling pin. Pat dry and season with salt and pepper.
Beat together eggs in a large shallow bowl. Place pecans in a large shallow bowl. Mix the blacken spice with the flour and place it in a large shallow bowl. Dip alligator, 1 piece at a time, into the flour mix, then dip into the egg mixture, letting excess drip off. Dredge in the chopped pecans, pressing to coat completely. Repeat with remaining pieces of alligator.
Heat butter and 2 tablespoons oil in large heavy skillet over moderately high heat, until foam subsides. Sauté alligator in 2 batches (without crowding) until golden brown, about 2 minutes per side. Transfer to a paper-towel-lined platter and keep warm.
Serve alligator with the browned butter garlic sauce.


CRAWFISH ETOUFFEE
• Yield:
4 servings
Ingredients
• 1 stick unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/2 cup chopped green bell peppers
• 1/4 cup chopped green onions
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 tablespoons dry sherry
• 1 1/2 cups shrimp stock or water
• 1 pound crawfish tails
• 2 teaspoons fresh lemon juice
• 3 tablespoons chopped fresh parsley leaves, plus more for garnish
• Cooked long grain white rice, accompaniment
Directions
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

And lastly,

Chocolate Bread Pudding (for da ladies..)


1 3/4 cups Heavy Cream
1/2 cups & 2 Tbsps. Sugar
1/4 cup Milk
1 1/4 cups Semi-sweet Choc. Chips
1 ea. Large Egg
1 tsp. Vanilla Extract
4 oz. French bread w/ crust
Cut into 1 inch cubes.

Preheat oven to 325 degrees. Bring cream, ½ cup sugar, and milk to simmer in a heavy saucepan. Stir until sugar dissolves. Remove from the heat, add ¾ ‘s of the chocolate chips. Whisk until melted and smooth. Whisk egg and vanilla in a large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
Add bread cubes and remaining chocolate chips to custard, and toss to coat. Transfer to a 6 quart shallow baking dish. Sprinkle 2 Tbsps. sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serves 6