Food - Got To Love It

Chicken Stew Doro Wat- (Ethiopian)

2007-01-21T11:44:00.000-08:00

Chicken Stew= doro wat
Doro Wot (Chicken Stew)

Yield: 8 Servings Ingredients

1 whole chicken -- skinned and
1 cut up
1 large onion -- chopped fine
1 garlic clove-- mashed
1 tsp ginger -- mashed
2 Cups water or chicken broth
1 lb butter
1 salt -- to taste
pepper -- to taste
nutmeg or cumin -- optional, to taste
1 hard-boiled egg -- per 1 person
berbere

*Instructions* Ethiopian chili powder (bere bere)

Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated. Continue stirring until onions are slightly brown. THEN add the butter; cook about 15-20 minutes still over low heat.

Add 1 tbsp hot water from time to time (texture should be kind of pasty).

Add bere bere. If it looks too dry, add hot water and stir. Cook itabout 30-45 minutes - keep stirring frequently. Keep adding hot water if necessary.Be careful not to let it brown, because chili powder will become bitter. Add garlic and ginger and simmer 15 more minutes. Add water as needed.

Caramelized Sweet Potatoes-Candied Yams

2006-11-21T07:52:00.000-08:00

Caramelized Cane Syrup Sweet Potatoes Recipe courtesy Emeril Lagasse

2 pounds sweet potatoes, cut crosswise and cubed into 3/4-inch pieces
1 stick butter
1 cup cane syrup (recommended: Steen's)
1/2 cup brown sugar
3 cups pecan pieces
1 teaspoon salt

Preheat the oven to 400 degrees F. Place the sweet potatoes in a large saucepan and cover with water. Bring the water up to a boil and blanch the potatoes for 3 to 5 minutes. Remove the potatoes from the stove and drain. In a large saute pan, melt the butter. Stir the cane syrup and brown sugar into the melted butter. Add the pecan pieces and cook for 3 minutes, stirring constantly. Turn the potatoes into a mixing bowl. Fold the pecan mixture into the sweet potatoes. Season the potatoes with salt. Blend to coat the potatoes evenly. Pour the potatoes onto a parchment lined 1/2 sheet pan and roast the potatoes for 15 to 20 minutes or until the potatoes are caramelized and tender.

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 8 to 10 servings
User Rating:

Episode#: EM1A13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

From FoodTV Recipe by Emeril

Strawberry Scones

2006-09-25T20:34:00.000-07:00

Strawberry Scones
From the L.A. Times April 27, 2005 features an SOS article that makes your mouth water just by reading the recipe.

CULINARY SOS
A crumbly favorite
From a Times staff writer

When Times restaurant critic S. Irene Virbila finds herself near Century City, she likes to stop in at Clementine for coffee and a pastry. Since Annie Miler opened it nearly five years ago, Virbila has tried practically everything this exceptional baker has made. Lately, Miler's irresistibly crumbly strawberry scones are her favorite.

Total time: 1 hour, 15 minutes, plus freezing time

Servings: 12

Note: From Annie Miler of Clementine. It's best to freeze the scones before baking. "That helps them to keep a nice shape," she says. We used a cutter made by Ateco (it comes in the plain daisy set of six). Look for it at Gloria's Cake & Candy Supplies in Mar Vista, (310) 391-4557; Jane's Cakes and Chocolates in Montrose, (818) 957-2511; Kake Kreations in Canoga Park, (818) 346-7621; or Sur la Table in Santa Monica, (310) 395-0390.

4 3/4 cups pastry flour

3/4 cup sugar, divided

1 tablespoon plus 1 1/2

teaspoons baking powder

1/2 teaspoon kosher salt

9 ounces (2 1/4 sticks) butter, frozen and cut into 1/2 -inch pieces

1 1/3 (7 ounces) cups dried strawberries, chopped

2 teaspoons finely chopped lemon zest

1 2/3 cups plus 1/4 cup whipping cream, divided

1. In a food processor, mix the flour, one-half cup plus 2 tablespoons sugar, baking powder, salt and butter, until the butter is in small pieces. Scrape the batter into a bowl and stir in the strawberries and lemon zest.

2. Pour in 1 2/3 cups of the cream and incorporate with a spatula. With your hands, mix the dough by bringing the bottom to the top and working between the fingers. Do not overwork.

3. Turn it out onto a floured surface. Press the crumbly dough together and flatten to five-eighths-inch thick. Cut into 12 scones using a flower-shaped (3 1/4 inches in diameter) or round cutter. Freeze and bake as needed.

4. Heat the oven to 350 degrees (or 325 degrees for a convection oven, which is what Clementine uses). Place the scones 2 to 3 inches apart on a baking sheet lined with parchment or a silicone sheet. Brush the tops with cream, about 1 teaspoon per scone. Sprinkle sugar evenly, about one-half teaspoon per scone. Bake until golden, about 30 to 35 minutes, depending on whether dough is frozen. Cool before removing from the baking sheet.

Flickr Slideshow July 4th 2006

2006-07-04T11:13:00.000-07:00

Flash Slideshow

Flickr Photo Set WSM Day 2006

2006-06-04T12:19:00.000-07:00

Flash Slideshow

Flickr Side Show Of BBQN at The Autry April 2006

2006-05-27T18:11:00.000-07:00

Flash Slideshow

Candied Nuts

2006-02-23T19:19:00.000-08:00

1 cup sugar
1/2 cup water
1 tbl corn syrup
1/8 tsp salt
8 large marshmellows
3 cups nuts

Cook first 4 ingredients together til it spins a thread. Add marshmellows and stir until dissolved. Gradually add nuts and stir until they are well coated.

Drop by spoonful on parchment paper.

Pumpkin Bread

2006-02-23T19:13:00.000-08:00

Cream together 6 cups sugar and 8 eggs

Add:
2 tsp vanilla
1 tsp nutmeg
4 tsp cinnamon
1 tsp salt
1 30 oz can pumpkin

Mix well. then sift together
7 cups flour
4 tsp baking soda

Add alternating with 1 1/3 cups water and 2 cups crisco oil.

Add 1 cup chopped nuts.

Bake at 350 degrees in greased and floured pan or 1 lb coffee cans for 1 hour (large can)or 45 minutes for small cans. (Can be frozen)

Ice Box Cookies

2006-02-23T19:11:00.000-08:00

2 1/2 sticks oleo (I'll use butter)
1 1/12 cups confectioners sugar
3 cups flour
1 egg
1/4 tsp salt
1 tsp vanilla
1 cup nuts

Cream butter and sugar, add 1 cup flour and 1 egg (mix). Add remaining flour, salt, vanilla and nuts (mix). Wrap or roll up in wax paper and refrigerate overnight. Cut 1/8 inch slices and bake at 375 deggrees for 10-15 minutes.

Aphrodisiac Foods For Your Valentine

2006-02-03T13:32:00.000-08:00

Interesting History
Source: Cambridge World History of Food
Aphrodisiacs were first sought out as a remedy for various sexual anxieties including fears of inadequate performance as well as a need to increase fertility. Procreation was an important moral and religious issue and aphrodisiacs were sought to insure both male and female potency.

Why Certain Foods?
In ancient times a distinction was made between a substance that increased fertility versus one that simply increased sex drive. One of the key issues in early times was nutrition. Food was not so readily available as it is today. Undernourishment creates a loss of libido as well as reduces fertility rates. Substances that "by nature" represent "seed or semen" such as bulbs, eggs, snails" were considered inherently to have sexual powers. Other types of foods were considered stimulating by their "physical resemblance to genitalia"

It's important to realize these food substances were identified (documented) by the likes of Pliny and Dioscordes (ancient Greeks) first century AD and later by Paul of Aegina from the seventh century. Later more credence was given to foods that "satisfied dietary gratification".

Other foods deemed to have these aphrodisiac qualities were derived from mythology. Aphrodite, the love goddess was said to consider "sparrows" sacred because of their "amorous nature" and for that reason were included in various aphrodisiac brews.

There was not always agreement upon what foods were actually aphrodisiacs or "anaphrodisiacs" (decrease potency). But the ancient list included Anise, basil, carrot, salvia, gladiolus root, orchid bulbs, pistachio nuts, rocket (arugula), sage, sea fennel, turnips, skink flesh (a type of lizard) and river snails.

The ancients suggested you steer clear of dill, lentil, lettuce, watercress, rue, and water lily.

Food List

Aniseed
A very popular aphrodisiac with many culinary uses. It has been used as an aphrodisiac since the Greeks and the Romans, who believed aniseed had special powers. Sucking on the seeds is said to increases your desire.

Asparagus
Given it's phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. The Vegetarian Society suggests "eating asparagus for three days for the most powerful affect".

Almond
A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan (almond paste) in the shapes of fruits for a special after-dinner treat.

Arugula
Arugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta.

Avocado
The Aztecs called the avocado tree "Ahuacuatl which translated means "testicle tree". The ancients thought the fruit hanging in pairs on the tree resembled the male's testicles. This is a delicious fruit with a sensuous texture. Serve in slices with a small amount of Balsamic vinegar and freshly ground pepper.

Bananas
The banana flower has a marvelous phallic shape and is partially responsible for popularity of the banana as an aphrodisiac food. An Islamic myth tells the tale that after Adam and Eve succumbed to the "Apple" they started covering their "nudity" with banana leaves rather than fig. From a more practical standpoint bananas are rich in potassium and B vitamins, necessities for sex hormone production.

Basil (sweet basil)
Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.

Broccoli Rabe (And Other Mustard Greens)
The ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli rabe its more likely a myth created to get people to eat this bitter vegetable.

Chocolate
The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two. Try a glass of Cabernet with a bit of dark chocolate for a sensuous treat.

Carrots
Another good reason to eat carrots--believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?

Coffee
Caffeine is a well-know stimulant but remember, too much and it becomes a depressant. Serve small amounts of rich dark coffee in special little demitasse cups. Coffee stimulates both the body and the mind so partake of a little in preparation for an "all-nighter".

Coriander (Cilantro)
The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an "appetite" stimulant.

Figs
An open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act. Serve fresh Black Mission figs in a cool bowl of water as it is done in Italy and be sure to eat with your fingers!

Garlic
The 'heat' in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later.

Ginger
Ginger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.

Honey
Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their "Honeymoon" drank mead and it was thought to s "sweeten" the marriage.

Liquorice (licorice)
The Chinese have used licorice for medicinal purposes since ancient times. The essence of the Glycyrrhiza glabra (licorice) plan, glycrrhizin, is 50 time sweeter than sugar. Chewing on bits of licorice root is said to enhance love and lust. It is particularly stimulating to woman.

Mustard
Believed to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce.

Nutmeg
Nutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening.

Oysters
Oysters were documented as a aphrodisiac food by the Romans in the second century A.D as mentioned in a satire by Juvenal. He described the wanton ways of women after ingesting wine and eating "giant oysters". An additional hypotheses is that the oyster resembles the "female" genitals. In reality oysters are a very nutritious and high in protein.

Pine Nuts
Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.

Pineapple
Rich in vitamin C and and is used in the homeopathic treatment for impotence. Add a spear to a sweet Rum drink for a tasty prelude to an evening of passion.

Raspberries and Strawberries
Perfect foods for hand feeding your lover. "Both invite love and are described in erotic literature as fruit nipples" Both are high in vitamin C and make a sweet light dessert.

Truffles
The Greeks and the Romans considered the rare Truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitize the skin to touch.

Vanilla
The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, "Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness." Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.

Wine
A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid. Caress the glass, savor the taste on your lips. Do remember that excessive alcohol will make you too drowsy for the after-dinner romance. A moderate amount of wine has been said to "arouse" but much more than that amount with have the reverse affect.

Reproduced with absolutely no permission from Gourmetsleuth.

Brown Sugar Baby Back Ribs

2006-02-03T13:07:00.000-08:00

Brown Sugar and Bourbon Baby Back Ribs

Total time: 2 hours, 10 minutes, plus overnight marinating

Servings: 4

1/2 cup ketchup

1 tablespoon cider vinegar

1/2 cup dark brown sugar

1/2 cup Bourbon

3 cloves garlic, minced

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon cayenne

2 pounds baby back ribs
(1 rack)

Purchased barbecue sauce

1. Mix the ketchup, vinegar, brown sugar, Bourbon, garlic, salt, pepper and cayenne in a bowl. Place the ribs in a baking pan and pour the sauce over both sides. Cover and refrigerate overnight.

2. The next day, heat the oven to 350 degrees; meanwhile, bring the ribs to room temperature. Pour off all of the marinade and reserve.

3. Line a clean baking pan with foil and arrange the ribs, meat side up, in the pan. Cover the ribs tightly with foil and roast for 1 hour.

4. Remove the foil and continue to roast for another hour, basting the ribs as desired and making sure they don't burn. Cut into individual ribs and serve warm with your favorite barbecue sauce.

Each serving: 588 calories; 26 grams protein; 36 grams carbohydrates; 1 gram fiber; 31 grams fat; 11 grams saturated fat; 122 mg. cholesterol; 850 mg. sodium

From L.A. Times February 1, 2006

Buffalo Chicken Wings with Bleu Cheese Dressing

2006-02-03T12:55:00.000-08:00

From the L.A. Times, Wednesday, February 1, 2006

Note: Adapted from a recipe by Teressa Bellissimo, of the Anchor Bar and Restaurant in Buffalo, N.Y. You can adjust the heat of the sauce by increasing — or decreasing —the proportion of hot sauce to melted butter.

Buffalo Chicken Wings

Total time: 1 hour

Servings: 4

Classic Mayonnaise

2 large egg yolks, at room temperature

1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard

1 cup canola oil

Salt to taste

1. Whisk together the egg yolks, vinegar and mustard in a medium bowl until pale in color. Add the oil drop by drop, whisking constantly, until the mixture begins to thicken.

2. Continue whisking in the oil more steadily now, until all the oil is incorporated. Important note: If the mixture begins to break, you can add a few drops of water to bring it back together. Season with salt to taste. Store in the refrigerator until ready to use; keeps for two days.

(Food processor method: Combine the egg yolks, vinegar and mustard in the bowl of a food processor. Process for 30 seconds, then very slowly drizzle the oil a few drops at a time. After pouring in half a cup, drizzle the remaining oil in a thin stream. Season with salt to taste.)

Makes 3 1/3 cups.

Blue Cheese Dressing

1 cup classic mayonnaise

3/4 cup crumbled Maytag blue cheese

1/4 cup sour cream

1 teaspoon minced garlic

1/4 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

1 tablespoon cider vinegar

2 tablespoons buttermilk

Salt and freshly ground

pepper to taste
In a bowl, combine the mayonnaise, blue cheese, sour cream, garlic, Worcestershire sauce, lemon juice, vinegar, buttermilk, salt and pepper. Refrigerate until ready to use. Makes 1 1/2 cups.

Wings and assembly
8 cups canola oil

2 1/2 pounds chicken wings, tips cut off and discarded, wings cut into two at the joint (to make about 16 pieces)

2 tablespoons ( 1/2 stick)

unsalted butter

1 tablespoon white wine vinegar

5 tablespoons Frank's RedHot Sauce

4 stalks celery, cut into sticks

Blue cheese dressing

1. Heat the oil in a deep, heavy (5- to 6-quart) pot until it reaches 375 degrees. Fry the wings, in batches, until golden, about 10 minutes. Drain on paper towels.

2. Meanwhile, melt the butter in a small saucepan, add the vinegar and hot sauce and stir until blended.

3. When all the wings are cooked, place the wings in a large bowl, pour the sauce over and toss to coat. Serve warm, with the blue cheese dressing and celery sticks.

Each serving: 567 calories; 31 grams protein; 2 grams carbohydrates; 1 gram fiber; 48 grams fat; 13 grams saturated fat; 120 mg. cholesterol; 682 mg. sodium.

Guacamole

2006-02-03T12:44:00.000-08:00

2-3 cloves of garlic, minced
1/2 medium onion diced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large ripe avocados
1 small ripe roma tomato, diced
1/2 fresh lime juice

With a fork, mice and mash cloves of garlic with the salt to make paste. Mash two ripe avocados until smooth or less mashing if your prefer it chunky. Add onions, mix. Add the garlic mixture. Mix tomato into the avocado. Add juice of 1/2 lime.

Season with salt and pepper. Some believe that if you leave the advocado pits in the prepared guacamole, it will prevent it from turning dark.

Optional for a more fiesty mixture is to add some diced jalapeno peppers. Depending on my mood, I may even add about 1/4 cumin powder.

Taste for correct flavors.

Big Apple Barbecue Block Party

2006-01-31T19:27:00.000-08:00

From the Today Show - Finger-lickin’ BBQ that's worth the wait - June 10, 2005

Chefs from around the country brought their down-home recipes from the barbecue pit to New York City.

Recipes from the Big Apple Barbecue Block Party

Baby Back Rub
1/2 teaspoon cayenne pepper
1/2 teaspoon Spanish paprika
1/2 teaspoon granulated onion
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon kosher salt
1 teaspoon granulated garlic
1 teaspoon ancho chile powder
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon celery salt
2 teaspoon white sugar
1 teaspoon dark brown sugar

Grind all spices separately. Combine all spices in a mixing bowl. Mix well.

Salt Lick Smoked Beef Brisket
1 (6- to 8-pound) beef brisket, untrimmed
1/3 cup black pepper
1/3 cup salt
1/3 cup red pepper (cayenne)

Pre-heat a smoker to 185°F. With a clean dry cloth, remove all excess moisture from the surface of the brisket. Mix salt, pepper, and cayenne together to make a dry rub. Apply dry rub evenly, coating the entire surface of the brisket. Using 1/2 cup of the rub should be sufficient.

Immediately place the brisket in the smoker and cook for approximately 16 hours or until the internal temperature reaches 165°F at the thickest part. The smoker should maintain 185°F during the smoking process.

When finished, trim all excess fat and cut the brisket against the grain of the muscle fibers for best results.

Six-time World Championship Pork Shoulder
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/4 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.

For the third straight year, the Big Apple Barbecue Block Party will bring pitmasters from around the country to the streets of downtown New York for a festival of food. Chefs Kenny Callaghan from New York's Blue Smoke, Michael Rodriguez of The Salt Lick in Texas and Chris Lilly of Big Bob Gibson's in Alabama were invited on "Today" to demonstrate how to turn these meat-rub recipes into feel-good BBQ.

Lemon Sour Cream Sugar Cookies

2006-01-31T19:09:00.000-08:00

I can't remember where I got this recipe but only that it has been in my cookie recipe file for quite a while.

1/2 cup butter
2 cups sugar
3 eggs, at room temperature
1 teaspoon lemon extract
1 cup sour cream, at room temperature
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped nuts (pecan or walnut)

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper. Sift together dry ingredients; set aside.

Cream butter and sugar until light and fluffy. Add eggs and lemon extract; mix well.

Stir in sour cream. Stir in dry ingredients; mix well. Stir in nuts. Drop dough by teaspoons onto lightly greased cookie sheets. Add a pinch of sugar to the top of each cookie before baking. Bake 8 to 10 minutes

Fortune Cookie

2006-01-29T18:59:00.000-08:00

2 egg whites
1/3 cup sugar
4 tablespoons melted butter, cooled
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoons almond extract
1/2 teaspoon lemon extract
2 1/2 by 1/2-inch fortune strips

Preheat oven to 350 degrees F. Grease a cookie sheet thoroughly. Whip the egg whites on low speed until light and foamy. Blend in the sugar and continue to beat until soft peaks form.

Pour in the melted butter, flour, salt, and extracts; mix until well combined. Drop a tablespoon of the batter onto the prepared cookie sheet. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove. Because you must work quickly to shape these cookies, bake just 3 at a time.

Bake for about 5 to 8 minutes or until the edges are a light golden color. Remove the cookies with a spatula and place on a work surface. Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle. Bend the edges up toward each other to make a crescent. Drag the crease across the rim of a small measuring cup, with the ends facing down. Cool in mini muffin tins to hold shape until crisp. Repeat with remaining batter.

Recipe From FoodTV

Emeril's Red Beans and Rice

2006-01-28T15:30:00.000-08:00

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Recipe courtesy of FoodTV

Mama's Meatballs (Rocco's Mama)

2006-01-28T15:24:00.000-08:00

Mama's Meatballs
Recipe:
Serves 4 as antipasto or over spaghetti
1/3 cup chicken stock
1/4 yellow onion
1 clove garlic
1/4 cup fresh Italian flat-leaf parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup Parmigiano-Reggiano, grated
1 tsp red pepper flakes
1 tsp salt
3-6 cups Mama’s Marinara, or your favorite marinara
1/4 cup extra virgin olive oil

1. Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.

2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, parsley and salt. Combine with both hands until mixture is uniform. Do not over mix.

3. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. They should be about cup each, though if you prefer bigger or smaller, it will only affect the browning time.

4. Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes.

5. While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.

6. Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone or over spaghetti (in which case, you will need 6 cups of marinara).

Mama's Marinara
Recipe:
Serves 6

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tbsp olive oil chili flakes to taste
2 28-ounce cans tomato puree, Red Pack brand if possible
1 28-ounce. can crushed tomatoes, Red Pack brand if possible
1 tbsp tomato paste, Red Pack brand if possible
1 tsp sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste

1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called “sweating” because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.

2. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

Recipe courtesy of Rocco Dispirito

Kitchen Conversion Table

2006-01-28T15:16:00.000-08:00

Cooking Conversion Tables

U.S. to Metric

1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml 4 cups
(1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight

1 oz. = 28 grams
1 pound = 454 grams

Metric to U.S.

1 militers = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
30 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon

Weight

1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.

Cooking Measurement Equivalents

16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

Fresh / Dried Equivalents

1 tablespoon of fresh herbs = 1 teaspoon dried herbs
1 medium clove of garlic = 1/8 tsp garlic powder
1 medium onion, finely chopped = 1 teaspoon onion powder
1 teaspoon grated fresh ginger = 1/4 teaspoon ground ginger

Tables courtesy of Bakerspride

Food Got to Love It Relocated

2006-01-21T10:21:00.000-08:00

Welcome to my new location for Food Got to Love It.