Asian Fusions!

Welcome to Thailand and Japan! I love when a meal is able to transport me to another place and yet leave me with a satisfying sense of home.  One of my latest dishes combined the sweet and savory flavors of curry and coconut with the refreshing coolness of cucumbers and lime!

THAI STYLE CORN SOUP WITH SHRIMP AND GREEN CURRY
serves 3

1 Tablespoon Vegetable Oil
1 Small Yellow Onion, Chopped
2 Slices Fresh Ginger (Each 1/4 Inch Thick)
1/2 Teaspoon Kosher Salt
2 Cups Fresh Corn Kernels (Cut from 2 Ears of Corn)
1 Can (14 1/2 oz) Vegetable Broth
1 Can (14 1/2 oz) Unsweetened Coconut Milk
3 Tablespoons Fish Sauce
2 Tablespoons Fresh Lime Juice, Plus More as Needed
1 Tablespoon Firmly packed Light Brown Sugar
1 Teaspoon Grated Lime Zest
1/2 Teaspoon Green Curry Paste, Plus More as needed (See note)
8 ounces Medium Shrimp, Peeled and Deveined
3 Tablespoons Chopped Fresh Basil or Cilantro, Or 1 1/2 teaspoon of each

Heat the oil in a medium heavy-bottomed sauce pan over medium heat.  Add the onion, ginger, and kosher salt.  Cook, stirring occasionally, until the onion is tender, 5 to 7 minutes.  Add the corn, stock, coconut milk, fish sauce, the 2 tablespoons lime juice, the brown sugar, lime zest, and the 1/2 teaspoon curry paste and bring to a boil.  Reduce the ginger with a slotted spoon and stir in the basil.  Add more lime juice and curry paste if necessary.

NOTE:  Thai Kitchen curry paste is widely available.  Look for it in the Asian ingredient section of the supermarkets, or visit their Web site at www.thaikitchen.com

GRILLED SALMON WITH SOY-GINGER GLAZE AND PICKLED CUCUMBERS
serves 2

Marinade
 
3/4 Cup Dry Sherry
2 Tablespoons Soy Sauce
1 Tablespoon Plus 1 Teaspoon Honey
2 Medium Cloves Garlic, Minced
2 Teaspoons Fresh Lime Juice
1 Teaspoon Asian Chili Sauce
1 Teaspoon Peeled and Finely Chopped Fresh Ginger
2 Salmon Steaks or Filets (6 to 8 ounces each)

Pickled Cucumbers

1 Cup Paper Thin Slices Cucumber (seeds removed)
1/4 Very small Red Onion, Sliced Paper Thin
1/4 Cup Seasoned Rice Vinegar (See Note)
Vegetable Oil for Brushing
2 Teaspoons Dark Sesame Oil
Cilantro Sprigs for Garnishing

Combine the sherry, soy sauce, honey , garlic, lime juice, chili sauce, and ginger in a small saucepan.  Put the salmon in a baking dish and pour 1/4 cup of the marinade over the fish.  Let stand at room temperature for at least 30 minutes, or refrigerated up to 2 hours.

Put the cucumber and red onion in a small bowl.  Add the vinegar and toss to coat evenly.  Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.

Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.  Or set a grill pan over  high heat until it is hot and beginning to smoke.

Remove the fish from the marinade and pat dry. Brush the fish on both sides with vegetable oil.   Grill, turning once, for 3 to 5 minutes on each side, or to your liking.  Be careful not to overcook.

Meanwhile, put the remaining marinade in a small saucepan over medium high heat and cook until reduced to a syrupy consistency (about 1/4 cup), about 10 minutes.  Remove from the heat and stir in the sesame oil.  Serve the salmon with the soy ginger glace and top with a heaping portion of the pickled cucumbers. Garnish with Cilantro Sprigs.

NOTE: If you cannot find seasoned rice vinegar, add 1 1/2 tablespoons sugar and 1 teaspoon kosher salt to 1/4 cup unseasoned rice vinegar.

CHEF'S SUGGESTION:  This recipe taste absolutely wonderful and lush using Tuna Steaks as well.

Make It Your Own

Hmmmm so just got paid, Friday night!!! And oh I don't want to go anywhere. I want to stay home and snuggle in my blanket pop in a DVD and eat pizza! Even better if you want to invite friends over and have them share in your night in with a special homemade treat that's so easy you won't believe it. Alright, let's get down to cheese and pepperoni people! I named this sexy pizza. You'll see why after one bite.

SEXY PIZZA

Ingredients:
1 pre-made thin pizza crust (Pilsbury is fabulous!)
3/4 to 1 cup of your favorite store-bought marinara sauce
Pepperoni
2-3 oz of cubed Prosciutto
1 1/2 to 2 cups Good quality Mozzerella Cheese
2 oz Goat Cheese
1/4 cup store bought Pesto sauce (basil based)
5-6 FRESH basil leaves
Olive Oil







Directions:

Preheat oven to 425 degrees. Place pizza crust on a lightly greased (cooking spray) cookie sheet. Pierce all over lightly with a fork. Bake for 6 min. Remove from oven and set aside.  Add Marinara sauce all over the pizza crust leaving a 1 inch border.  Swirl Pesto sauce on top of the marinara. Top pizza with goat cheese, mozzarella, pepperoni, prosciutto, and coarsely chopped basil leaves. Drizzle pizza very lightly with olive oil. Place pizza in oven, bake for 6-8 additional minutes until crust is light golden brown. Enjoy!

Hullo Guvna! Fish and Chips!

So I love fish and I love beer can you tell where this is going?! Yes! Beer battered fish baby! Make this with home made fries/chips and you'll be transported to your favorite English pub.

Ingredients

• Oil for frying 
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1 tablespoon vegetable oil
• 1 cup beer
• 1/2 teaspoon hot sauce
• 4 catfish, trout or tilapia fillets, about 6 ounces each
• 2 tablespoons Old Bay(or fav seafood seasoning), recipe follows

• Directions

Heat the oil in a deep fryer or in a large saucepan to 375 degrees F.

Sift 1 cup of the flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer, and hot sauce. Stir until thoroughly incorporated and smooth. Season each trout fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1 1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

Preheat the oven to 200 degrees F. 

Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, then slowly lower the fish into the hot oil. Repeat with the remaining fish, working in batches if necessary. Fry the fish until it is puffed, golden brown and crispy, 4 to 5 minutes. Remove the fish with a slotted spoon or tongs and drain on a paper-lined plate. Place the fish in a warm oven, while you cook the remaining fish

For the fries:

• 1 gallon safflower
• 4 large Russet potatoes
• Kosher salt

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven or Skillet over high heat until it reaches 320 degrees.

Slice the potatoes with the skin on into 1/4 inch slices. Place in a large bowl with cold water.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Healthy and Delicious!

You want something low in fat and full in flavor? This is your dish! For all you skeptics you may echo the sentiments of my husband who when he saw his plate said, "This looks like foolery." But I tell by the end of the meal he was in my plate asking for an extra bite! So dig in and feel good about it.

Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Recipe Courtesy of Rachel Ray

Ingredients

• 2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic
• 2 cups water, eyeball it 
• Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan
• 2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced
• Salt and pepper
• 4 hot red cherry peppers, chopped
• A splash of hot pepper juice
• 1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
• 1 egg
• 3 tablespoons butter, divided
• 3/4 cup milk
• 2 to 3 tablespoons finely chopped fresh rosemary leaves
• 4 slices prosciutto, chopped
• 1/2 cup honey

Directions

Preheat a griddle or nonstick skillet over medium heat.

Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.

For the cakes, combine muffin mix with egg and 2 tablespoons of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.

Serve sausages with peppers on top and the cakes alongsside drizzled with honey.

*Chef Randi's note: I cooked my sausages in half beer half water to give it just a little more flavor! So worth it.  Also I could not find the cubanelle peppers so I substituted green and yellow peppers they are mild enough and create the same experience.

Auntie Anne's Who?

Hey ya'll!!!*Paula Dean voice* Let's make this intro short and sweet. You want an easy AMAZING cinnamon roll recipe? Read up! These will vanish when you serve them for Sunday brunch...

CINNAMON ROLLS

Ingredients

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Directions
Heat oven to 350 degrees F.


In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.


When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.


Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.


Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.


*recipe courtesy of www.foodnetwork.com

Come and Get It!

I'm not a super fan of shrimp unless of course its done to perfection! I felt like tasting a creole inspired meal and found that this one fit the bill. Spicy, fresh, textured, rich and yes perfection.  Are you ready? Yes, Shrimp and Grits.  I found this recipe on Food Network by Tyler Florence so follow along and give it a try. I started with fresh never frozen head on shrimp. Yes, a lot of extra work, beheading(a wee bit gross), deveining and peeling BUT the freshness you get here is unparalleled.You will not be disappointed.

Shrimp and Grits

Ingredients

Grits:    

• 2 cups chicken stock
• 1 cup stone-ground white cornmeal
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

Shrimp:

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1 pound spicy sausage, cut in chunks
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 1 bay leaf
• 2 pounds large shrimp, peeled and deveined, tails on
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 green onion, white and green part, chopped

Directions

To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.

To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf . When the liquid comes to a simmer, add the shrimp.Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

*Chef Randi's note: When cooking the grits do not be intimidated when the consistency quickly becomes thick.  Just add a little more stock to keep it moving if you must.  The addition of the cream and butter in the end will make it perfect! 

Also like most recipes that depend on good timing, the key is in the preparation. Chop, dice, measure everything you need and make sure all your cooking tools are handy this makes for smooth and easy transitions and keeps this time sensitive dish as it should be.

No fail Breakfast!

I LOVE French Toast! Seriously, it is one of my most favorite breakfast meals.  I have played with variations of French Toast from time to time but I must say its nothing like the real thing baby. It is so simple yet such a treat for snowed in days like this one. So enough talkter out of me here's what to do!

RANDI'S CLASSIC FRENCH TOAST

Ingredients

• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/8 teaspoon orange zest OR 1 tbsp OJ (optional)
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah (my choice) bread
• 4 tablespoons butter

Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, vanilla, zest/juice(optional) and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Chicken Classic

Tired of boring chicken. Fried chicken, baked chicken, grilled chicken, chicken wings, chicken soup OK I'll stop here.  To be honest I was inspired to make this dish from watching one of my favorite shows: Food Networks Worst Cooks of America.  Chef Anne Burell who is BOSS, taught a group of the worst cooks I've ever had the twisted pleasure to watch how to make this amazing looking dish: Chicken Cacciatore.  I figured if these people could break down an entire chicken and make this masterpiece so could I.  So I began by feeding my intellect a little. If you are like me you enjoy a little history when it comes to cooking classics like this one. So read a little and follow my foodie exploration!

There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine while northern Italian chefs might use white wine.

A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, mushrooms, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and coarsely chopped) is added to the pan along with some oregano and a half cup of dry red wine. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or some pasta on the side.

*Taken from: http://en.wikipedia.org/wiki/Cacciatore

That being said, here is the recipe that turned out to be one of the most delicious, beautifully complex in flavorings and tender chicken meals I've ever made.  I served mine over a bed of al dente egg noodles along with crusty garlic bread.

CHICKEN CACCIATORE 

INGREDIENTS 

• Olive oil, as needed         
• 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
• Kosher salt
• 2 large onions, sliced
• Pinch crushed red pepper flakes
• 4 garlic cloves, smashed and finely chopped
• 1 red pepper, seeded and cut into 1/2-inch dice
• 1 yellow pepper, seeded and cut into 1/2-inch dice
• 1 pound cremini mushrooms, cleaned and sliced
• 2 cups dry white wine
• 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
• 1 bundle thyme
• 3 bay leaves

Directions

Coat a large, wide pot with olive oil and put over high heat. Season the chicken with salt. To taste, and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove it to a plate and discard most of the excess fat.

If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, to taste, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and cook until they are soft. Add the white wine and reduce by half.

Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and the bay leaves. Bring the liquid to a boil, then reduce the heat to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.

Remove the chicken from the pot and arrange it on a pretty serving platter. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve. Tastes like chicken!

*Chef Randi's note:  I found that adding 30 minutes to the cooking time increased the flavors perfectly. This is a low and slow cooking recipe so make this on a day when you have the time!

Sunday Bliss!

Feeling ambitious? Want to impress your dinner guests? Need to make that special someone feel even more special? Well here is a simply decadent, elegant and of course mouth watering idea: Roast Duck!  I tried this recipe from the Food Network and it turned out perfect!

ROAST DUCK

Ingredients

• 1 Pekin duckling (Long Island), about 5 pounds
• Six 1 by 3-inch strips orange zest
• 1 small onion, halved
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons unsulfured molasses
• 1 1/2 tablespoons honey
• 1/4 teaspoon coriander seeds, lightly crushed
• 8 whole black peppercorns, lightly crushed
• 2 tablespoons fresh orange juice
• 2 tablespoons balsamic vinegar
• 2 large garlic cloves, crushed and peeled

Directions

A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.

Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.

Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.

Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.

Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.