Ingredients
8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish
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Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.
Showing posts with label Summer. Show all posts
Showing posts with label Summer. Show all posts
Tuesday, July 26, 2011
Tuesday, July 12, 2011
Bacon Blue Cheese Hamburgers
Recipe: Sponsored content: Creamy Blue Cheese ‘N’ Bacon Topped Burgers
Courtesy of Hellmann’s® Mayonnaise This delicious Creamy Blue Cheese and Bacon Burger will be a great hit at any summer barbecue
Ingredients
4 slices bacon
1 cup finely chopped onion
1/2 cup Hellmann
4 ounces crumbled blue cheese
2 Tbsp. finely chopped fresh parsley
1/8 tsp. ground black pepper
8 hamburgers, grilled or broiled
8 hamburger buns, lightly toasted
Preparation
1. Cook bacon until crisp in 10-inch nonstick skillet. Remove bacon from skillet and chop; set aside. Reserve drippings.
2. Cook onion in reserved drippings over medium heat, stirring occasionally, until golden brown, about 8 minutes.
3. Combine Hellmann's® Real Mayonnaise, blue cheese, parsley and pepper in small bowl. Stir in bacon and onion. Arrange burgers on buns, then top with bacon mixture.
Serving Size
Serves 8
Courtesy of Hellmann’s® Mayonnaise This delicious Creamy Blue Cheese and Bacon Burger will be a great hit at any summer barbecue
Ingredients
4 slices bacon
1 cup finely chopped onion
1/2 cup Hellmann
4 ounces crumbled blue cheese
2 Tbsp. finely chopped fresh parsley
1/8 tsp. ground black pepper
8 hamburgers, grilled or broiled
8 hamburger buns, lightly toasted
Preparation
1. Cook bacon until crisp in 10-inch nonstick skillet. Remove bacon from skillet and chop; set aside. Reserve drippings.
2. Cook onion in reserved drippings over medium heat, stirring occasionally, until golden brown, about 8 minutes.
3. Combine Hellmann's® Real Mayonnaise, blue cheese, parsley and pepper in small bowl. Stir in bacon and onion. Arrange burgers on buns, then top with bacon mixture.
Serving Size
Serves 8
Wednesday, June 8, 2011
Michael Votaggios Spanish Mac n Cheese
Add a global twist to family favorites. In this recipe, all-American comfort food becomes a brand-new dish by using a few Spanish ingredients.
Ingredients:
1/4 cup olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 1/2 cups Bomba rice
Pinch of saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 1/2 cups (4 1/2 oz.) grated Manchego cheese
2 Tbs. chopped fresh chives
Directions:
Preheat a broiler.
In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
Recipe by Chef Michael Voltaggio
Ingredients:
1/4 cup olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 1/2 cups Bomba rice
Pinch of saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 1/2 cups (4 1/2 oz.) grated Manchego cheese
2 Tbs. chopped fresh chives
Directions:
Preheat a broiler.
In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
Recipe by Chef Michael Voltaggio
Spoonable Corn Bread with Beans
Williams Sonoma
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread. If you cook the beans in advance, gently warm them before topping with the spoon bread batter and baking.
Ingredients:
For the beans:
1 lb. navy beans
1 meaty ham hock
4 garlic cloves, peeled and halved
2 bay leaves
2 Tbs. vegetable oil
2 cups diced yellow onions
For the baked bean spice mix:
1 cup blackstrap molasses (unsulphured)
1/2 cup firmly packed light brown sugar
1 cup ketchup
2 Tbs. Worcestershire sauce
1 Tbs. dry mustard
2 Tbs. coarse or kosher salt
Pinch of ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
For the spoon bread:
1 cup yellow cornmeal (preferably finely ground)
1 1/2 tsp. coarse or kosher salt, plus a pinch
1 1/2 Tbs. sugar
Pinch of cayenne pepper
3 cups milk
3 Tbs. unsalted butter
4 extra-large eggs, separated
2 tsp. baking powder
Directions:
To prepare the beans, pick over the beans and discard any misshapen ones and stones. Rinse the beans and drain. Place in a 6-quart ovenproof stockpot or a 5 1/2-quart Dutch oven and add water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 1 hour.
Drain the beans, cover with fresh water, and add the ham hock, garlic and bay leaves. Bring to a low simmer over medium heat. Cook, stirring occasionally, until the beans are tender but not mushy, 45 to 60 minutes. To test for doneness, use a large spoon to remove several beans and blow directly on them. If they’re done, a few quick puffs will pucker the skin, almost removing it.
Place a colander over a large bowl and strain the beans, reserving the cooking liquid. Remove the ham hock, place on a cutting board and let cool. When the ham hock is cool enough to handle, slice through the rind, peel off in a single layer and reserve. Remove any meat and coarsely chop, discarding the bone and tendon. Set aside.
Preheat an oven to 300ºF.
Rinse out the pot and place on the stovetop over medium heat. Pour in the vegetable oil and add the onions. Cook, stirring occasionally, until the onions are slightly translucent and just tender, 5 to 7 minutes; do not allow them to brown.
To prepare the spice mix, in a bowl, stir together the molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, cloves, cinnamon and black pepper. Add the spice mix to the pot with the onions, stirring well to incorporate, and bring to a simmer. Add the beans, 4 cups of the reserved cooking liquid, the ham hock meat and rind, and stir to incorporate. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the beans are very tender, 3 to 4 hours. Remove and discard the bay leaves and ham hock rind. If there is too much liquid in the beans, strain them, reserving the liquid, and add it back into the pot in 1/2-cup increments to reach the desired consistency.
Increase the oven temperature to 350ºF.
To prepare the spoon bread topping, in a small bowl, stir together the cornmeal, the 1 1/2 tsp. salt, the sugar and cayenne pepper. In a saucepan over high heat, scald the milk. Reduce the heat to low and whisk in the cornmeal mixture. Switch from a whisk to a wooden spoon or rubber spatula and add the butter, stirring constantly until smooth, 8 to 10 minutes. Remove the pan from the heat and stir with the spoon or spatula to incorporate the egg yolks and baking powder. In a bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form, then fold into the cornmeal mixture.
Spoon the warm baked beans into a 9-inch square baking dish, spreading them evenly. Top with the spoon bread batter, leaving a 1/2-inch border uncovered around the edges. Place the baking dish on a foil-lined baking sheet. Transfer to the oven and bake, rotating the baking sheet 180 degrees halfway through the baking time, until the top of the spoon bread is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Serves 8 to 10.
Recipe courtesy of the Workshop Kitchen.
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread. If you cook the beans in advance, gently warm them before topping with the spoon bread batter and baking.
Ingredients:
For the beans:
1 lb. navy beans
1 meaty ham hock
4 garlic cloves, peeled and halved
2 bay leaves
2 Tbs. vegetable oil
2 cups diced yellow onions
For the baked bean spice mix:
1 cup blackstrap molasses (unsulphured)
1/2 cup firmly packed light brown sugar
1 cup ketchup
2 Tbs. Worcestershire sauce
1 Tbs. dry mustard
2 Tbs. coarse or kosher salt
Pinch of ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. coarsely ground black pepper
For the spoon bread:
1 cup yellow cornmeal (preferably finely ground)
1 1/2 tsp. coarse or kosher salt, plus a pinch
1 1/2 Tbs. sugar
Pinch of cayenne pepper
3 cups milk
3 Tbs. unsalted butter
4 extra-large eggs, separated
2 tsp. baking powder
Directions:
To prepare the beans, pick over the beans and discard any misshapen ones and stones. Rinse the beans and drain. Place in a 6-quart ovenproof stockpot or a 5 1/2-quart Dutch oven and add water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 1 hour.
Drain the beans, cover with fresh water, and add the ham hock, garlic and bay leaves. Bring to a low simmer over medium heat. Cook, stirring occasionally, until the beans are tender but not mushy, 45 to 60 minutes. To test for doneness, use a large spoon to remove several beans and blow directly on them. If they’re done, a few quick puffs will pucker the skin, almost removing it.
Place a colander over a large bowl and strain the beans, reserving the cooking liquid. Remove the ham hock, place on a cutting board and let cool. When the ham hock is cool enough to handle, slice through the rind, peel off in a single layer and reserve. Remove any meat and coarsely chop, discarding the bone and tendon. Set aside.
Preheat an oven to 300ºF.
Rinse out the pot and place on the stovetop over medium heat. Pour in the vegetable oil and add the onions. Cook, stirring occasionally, until the onions are slightly translucent and just tender, 5 to 7 minutes; do not allow them to brown.
To prepare the spice mix, in a bowl, stir together the molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, cloves, cinnamon and black pepper. Add the spice mix to the pot with the onions, stirring well to incorporate, and bring to a simmer. Add the beans, 4 cups of the reserved cooking liquid, the ham hock meat and rind, and stir to incorporate. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the beans are very tender, 3 to 4 hours. Remove and discard the bay leaves and ham hock rind. If there is too much liquid in the beans, strain them, reserving the liquid, and add it back into the pot in 1/2-cup increments to reach the desired consistency.
Increase the oven temperature to 350ºF.
To prepare the spoon bread topping, in a small bowl, stir together the cornmeal, the 1 1/2 tsp. salt, the sugar and cayenne pepper. In a saucepan over high heat, scald the milk. Reduce the heat to low and whisk in the cornmeal mixture. Switch from a whisk to a wooden spoon or rubber spatula and add the butter, stirring constantly until smooth, 8 to 10 minutes. Remove the pan from the heat and stir with the spoon or spatula to incorporate the egg yolks and baking powder. In a bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form, then fold into the cornmeal mixture.
Spoon the warm baked beans into a 9-inch square baking dish, spreading them evenly. Top with the spoon bread batter, leaving a 1/2-inch border uncovered around the edges. Place the baking dish on a foil-lined baking sheet. Transfer to the oven and bake, rotating the baking sheet 180 degrees halfway through the baking time, until the top of the spoon bread is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Serves 8 to 10.
Recipe courtesy of the Workshop Kitchen.
Bryan Voltaggio's One Hour Memphis Ribs
Williams Sonoma
Ribs rule at Charles Vergos’ Rendezvous, a basement barbecue joint in Memphis, TN, where pork ribs are mopped with vinegar and cooked on an open charcoal fire. In Chef Bryan Voltaggio’s spin on that preparation, he seasons baby back ribs with a medley of spices and quick-cooks them in a pressure cooker, then smokes them on an outdoor barbecue.
Ingredients:
1/4 cup kosher salt
2 Tbs. freshly ground pepper
Zest of 1 lemon
1 Tbs. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. fresh oregano leaves, minced
1 1/2 tsp. piment d’Espelette
3/4 tsp. fresh thyme leaves, minced
1/2 tsp. ground allspice
3/4 tsp. celery seed
1 1/2 tsp. toasted and ground coriander seed
1 1/2 tsp. toasted and ground fennel seed
1 1/2 cups water
1/4 cup Sir Kensington’s scooping ketchup
3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs
Directions:
In a bowl, stir together the salt, pepper, lemon zest, paprika, garlic powder, oregano, piment d’Espelette, thyme, allspice, celery seed, coriander and fennel.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
In the base of a 10-quart stovetop pressure cooker, stir together the water, ketchup and 2 Tbs. of the spice mixture; reserve the remaining mixture. Place the ribs, bone side down, in the pressure cooker. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let the pressure dissipate naturally, about 10 minutes. Carefully remove the lid and transfer the ribs to a steel grill roaster set on a baking sheet. Pour the cooking sauce from the pressure cooker into a basting pot or liquid measuring cup. Brush the meaty side of the ribs with the sauce.
Set the roaster on the grill over indirect heat. Cover the grill and cook for 15 to 20 minutes, brushing the ribs every 5 minutes with the sauce. Transfer the ribs to a cutting board and sprinkle with the remaining spice mixture. Cut into individual ribs and serve immediately. Serves 4.
Recipe by Chef Bryan Voltaggio, inspired by Charles Vergos’ Rendezvous, Memphis, TN.
Ribs rule at Charles Vergos’ Rendezvous, a basement barbecue joint in Memphis, TN, where pork ribs are mopped with vinegar and cooked on an open charcoal fire. In Chef Bryan Voltaggio’s spin on that preparation, he seasons baby back ribs with a medley of spices and quick-cooks them in a pressure cooker, then smokes them on an outdoor barbecue.
Ingredients:
1/4 cup kosher salt
2 Tbs. freshly ground pepper
Zest of 1 lemon
1 Tbs. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. fresh oregano leaves, minced
1 1/2 tsp. piment d’Espelette
3/4 tsp. fresh thyme leaves, minced
1/2 tsp. ground allspice
3/4 tsp. celery seed
1 1/2 tsp. toasted and ground coriander seed
1 1/2 tsp. toasted and ground fennel seed
1 1/2 cups water
1/4 cup Sir Kensington’s scooping ketchup
3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs
Directions:
In a bowl, stir together the salt, pepper, lemon zest, paprika, garlic powder, oregano, piment d’Espelette, thyme, allspice, celery seed, coriander and fennel.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
In the base of a 10-quart stovetop pressure cooker, stir together the water, ketchup and 2 Tbs. of the spice mixture; reserve the remaining mixture. Place the ribs, bone side down, in the pressure cooker. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let the pressure dissipate naturally, about 10 minutes. Carefully remove the lid and transfer the ribs to a steel grill roaster set on a baking sheet. Pour the cooking sauce from the pressure cooker into a basting pot or liquid measuring cup. Brush the meaty side of the ribs with the sauce.
Set the roaster on the grill over indirect heat. Cover the grill and cook for 15 to 20 minutes, brushing the ribs every 5 minutes with the sauce. Transfer the ribs to a cutting board and sprinkle with the remaining spice mixture. Cut into individual ribs and serve immediately. Serves 4.
Recipe by Chef Bryan Voltaggio, inspired by Charles Vergos’ Rendezvous, Memphis, TN.
Bryan Voltaggio's Pulled Pork Sandwiches
Compliments of Williams-Sonoma.
True Kansas City barbecue is pit-cooked low and slow and spiced with smoky-sweet tomato sauce. Crispy burnt ends are a local legend. Inspired by the burnt ends at Danny Edwards Blvd. BBQ in Kansas City, MO, chef Bryan Voltaggio created these pulled pork sandwiches so you can replicate that smoky, spicy flavor at home.
Ingredients:
1/4 cup lightly packed dark brown sugar
2 Tbs. kosher salt
2 Tbs. paprika
1 Tbs. freshly ground pepper
1 tsp. dried thyme
2 tsp. ground coriander
1 Tbs. dried English mustard
2 tsp. ground fennel seed
2 tsp. garlic powder or onion powder
1 pork shoulder, 3 to 4 lb.
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water
Soft white dinner rolls for serving
Cowtown barbecue sauce for serving
Directions:
In a bowl, stir together the brown sugar, salt, paprika, pepper, thyme, coriander, dried mustard, fennel and garlic powder. Score a diamond pattern on the fatty side of the pork. Insert the knife tip into the pork to create 6 small pockets, spacing them evenly. Insert 1 garlic clove into each pocket. Generously rub the pork on all sides with 6 to 8 Tbs. of the spice mixture; reserve the remaining mixture. Wrap the pork with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Preheat an oven to 350°F.
Remove the plastic wrap from the pork. Place the pork, fat side up, in the oven-safe insert of a slow cooker. Transfer to the oven and roast until the top of the pork starts to crisp, 45 to 60 minutes. Transfer the insert to the slow-cooker base and add the apple juice and water. Cover and cook on low according to the manufacturer’s instructions, turning the pork occasionally, until the meat pulls apart easily with a fork, 6 to 7 hours.
Transfer the pork to a deep bowl. Using 2 forks, pull the meat apart into large shreds or, using a cleaver, chop it into large chunks. Cover the bowl with plastic wrap. Using a handheld smoking gun, smoke with 2 to 3 chambers of applewood chips. Let stand for 5 to 10 minutes.
Strain the cooking sauce into a bowl. Ladle 1/2 to 3/4 cup sauce over the pork. Stir in 1 to 2 tsp. of the reserved spice mixture. Serve immediately with rolls and barbecue sauce. Serves 6 to 8.
Recipe by Chef Bryan Voltaggio, inspired by Danny Edwards Blvd. BBQ, Kansas City, MO.
True Kansas City barbecue is pit-cooked low and slow and spiced with smoky-sweet tomato sauce. Crispy burnt ends are a local legend. Inspired by the burnt ends at Danny Edwards Blvd. BBQ in Kansas City, MO, chef Bryan Voltaggio created these pulled pork sandwiches so you can replicate that smoky, spicy flavor at home.
Ingredients:
1/4 cup lightly packed dark brown sugar
2 Tbs. kosher salt
2 Tbs. paprika
1 Tbs. freshly ground pepper
1 tsp. dried thyme
2 tsp. ground coriander
1 Tbs. dried English mustard
2 tsp. ground fennel seed
2 tsp. garlic powder or onion powder
1 pork shoulder, 3 to 4 lb.
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water
Soft white dinner rolls for serving
Cowtown barbecue sauce for serving
Directions:
In a bowl, stir together the brown sugar, salt, paprika, pepper, thyme, coriander, dried mustard, fennel and garlic powder. Score a diamond pattern on the fatty side of the pork. Insert the knife tip into the pork to create 6 small pockets, spacing them evenly. Insert 1 garlic clove into each pocket. Generously rub the pork on all sides with 6 to 8 Tbs. of the spice mixture; reserve the remaining mixture. Wrap the pork with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Preheat an oven to 350°F.
Remove the plastic wrap from the pork. Place the pork, fat side up, in the oven-safe insert of a slow cooker. Transfer to the oven and roast until the top of the pork starts to crisp, 45 to 60 minutes. Transfer the insert to the slow-cooker base and add the apple juice and water. Cover and cook on low according to the manufacturer’s instructions, turning the pork occasionally, until the meat pulls apart easily with a fork, 6 to 7 hours.
Transfer the pork to a deep bowl. Using 2 forks, pull the meat apart into large shreds or, using a cleaver, chop it into large chunks. Cover the bowl with plastic wrap. Using a handheld smoking gun, smoke with 2 to 3 chambers of applewood chips. Let stand for 5 to 10 minutes.
Strain the cooking sauce into a bowl. Ladle 1/2 to 3/4 cup sauce over the pork. Stir in 1 to 2 tsp. of the reserved spice mixture. Serve immediately with rolls and barbecue sauce. Serves 6 to 8.
Recipe by Chef Bryan Voltaggio, inspired by Danny Edwards Blvd. BBQ, Kansas City, MO.
Michael Voltaggio's Texas Short Rib
Taken from Williams Sonoma magazine.
Great beef, pit-smoked over oak or mesquite, is the trademark of Smitty’s Market in Lockhart, TX. Chef Michael Voltaggio pays tribute to this incredible meat with these boneless beef short ribs. To speed preparation, they’re cooked in a pressure cooker along with Texas lager, then finished off on a backyard grill.
Ingredients:
1/4 cup BBQ seasoning
1/4 cup hickory smoked sea salt
2 Tbs. granulated honey
2 lb. boneless short rib plate or 2 lb. individual boneless short ribs
1/4 cup vegetable oil
4 bottles (each 12 fl. oz.) Lone Star or other lager beer
White sandwich bread for serving
Cheddar cheese slices for serving
Directions:
In a small bowl, stir together the BBQ seasoning, smoked sea salt and granulated honey.
Rub the short ribs all over with the oil and coat completely with about 6 Tbs. of the spice mixture; reserve the remaining mixture.
Pour the beer into the base of a 10-quart stovetop pressure cooker and add the short ribs. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 1 hour. Remove from the heat. To release the pressure, run cold water over the lid, then remove the lid. Transfer the ribs to a steel grill fry pan and reserve the cooking sauce.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
Set the fry pan on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs over, cover the grill and cook for 10 minutes more, adding additional hickory chips as needed.
Transfer the ribs to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly slice the ribs and mop with some of the cooking sauce. Sprinkle with the remaining spice mixture, if desired. Serve immediately with white sandwich bread, cheddar cheese and extra sauce for dipping. Serves 4 to 6.
Recipe by Chef Michael Voltaggio, inspired by Smitty’s Market, Lockhart, TX
Great beef, pit-smoked over oak or mesquite, is the trademark of Smitty’s Market in Lockhart, TX. Chef Michael Voltaggio pays tribute to this incredible meat with these boneless beef short ribs. To speed preparation, they’re cooked in a pressure cooker along with Texas lager, then finished off on a backyard grill.
Ingredients:
1/4 cup BBQ seasoning
1/4 cup hickory smoked sea salt
2 Tbs. granulated honey
2 lb. boneless short rib plate or 2 lb. individual boneless short ribs
1/4 cup vegetable oil
4 bottles (each 12 fl. oz.) Lone Star or other lager beer
White sandwich bread for serving
Cheddar cheese slices for serving
Directions:
In a small bowl, stir together the BBQ seasoning, smoked sea salt and granulated honey.
Rub the short ribs all over with the oil and coat completely with about 6 Tbs. of the spice mixture; reserve the remaining mixture.
Pour the beer into the base of a 10-quart stovetop pressure cooker and add the short ribs. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 1 hour. Remove from the heat. To release the pressure, run cold water over the lid, then remove the lid. Transfer the ribs to a steel grill fry pan and reserve the cooking sauce.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
Set the fry pan on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs over, cover the grill and cook for 10 minutes more, adding additional hickory chips as needed.
Transfer the ribs to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly slice the ribs and mop with some of the cooking sauce. Sprinkle with the remaining spice mixture, if desired. Serve immediately with white sandwich bread, cheddar cheese and extra sauce for dipping. Serves 4 to 6.
Recipe by Chef Michael Voltaggio, inspired by Smitty’s Market, Lockhart, TX
Sunday, May 8, 2011
BBQ Pulled Pork Sandwiches
BBQ Pulled Pork Sandwiches
3.5 lb roast
2 onions
1 c ketchup 1 c water
3 tbsp soy sauce
2 tbsp worcestshire sauce
2 tbs chili sauce
2 tsp salt
1 tsp paprika
1/2 tsp pepper
dash cinnamon
cloves
garlic salt
18 hamburger buns
Simmer roast 2 1/2 hours till tender. Save broth and remove from heat. Skim grease off broth, shred meat. Add meat, onions, ketchup and all other ingredients to broth. Simmer 3 hours.
3.5 lb roast
2 onions
1 c ketchup 1 c water
3 tbsp soy sauce
2 tbsp worcestshire sauce
2 tbs chili sauce
2 tsp salt
1 tsp paprika
1/2 tsp pepper
dash cinnamon
cloves
garlic salt
18 hamburger buns
Simmer roast 2 1/2 hours till tender. Save broth and remove from heat. Skim grease off broth, shred meat. Add meat, onions, ketchup and all other ingredients to broth. Simmer 3 hours.
Wednesday, May 4, 2011
Chocolate Cloud Layered Dessert
Mom’s Frosted Brownies
July 9, 2010 by Dianna
This is one of my mom’s classics. Growing up whenever we’d have a picnic, camping trip or day at the beach she made these brownies. The smell of opening up the tupperware container of brownies is definitely one of my favorites. Oh, and these are good if you need something for a crowd. You could make them in a 9 x 13 pan, but my mom has always done it in a 10 x 15 pan. You can serve quite a few friends that way, and I promise everyone will enjoy!
I think these are best described as a cake-like brownie with delicious chocolatey frosting. I love that such simple ingredients like butter, powdered sugar, cocoa and a little milk can make such a finger licking frosting treat.
On my mom’s original recipe, she doesn’t give any measurements for the frosting, so I’m giving you approximate amounts. It all depends on how much frosting you want on your brownies. But if you have extra, might I make a suggestion? Have some graham crackers on hand and spread some frosting on them to make little sandwiches. You can even put them in the freezer (you can do that with the brownies too!) to have as a sweet snack some other time!
And a note from Nate: these brownies are extra delicious served cold, straight out of the refrigerator or even the freezer. Give it a try!
Mom’s Frosted Brownies
courtesy of my mom
printer friendly recipe
2 1/2 cups sugar
1 1/2 cubes butter or margarine, softened
1/2 cup shortening
6 eggs
1 tsp. vanilla
2 cups flour
3/4 cup cocoa
1/2 tsp. salt
Heat oven to 350. Grease a 10 x 15 pan. Cream sugar, butter and shortening. Add eggs one at a time and vanilla. Mix in flour cocoa and salt.
Pour into greased pan and bake for 25 – 30 minutes. Let cool completely before frosting.
Frosting:
16 oz. (1 box) powdered sugar
1/2 cube butter, softened
1 tsp vanilla
1/4 cup cocoa powder
milk
Mix together the powdered sugar, butter and vanilla. Add in cocoa powder and start with 2-3 tablespoons of milk. Add in more milk 1 tablespoon at a time until frosting has reached desired consistency. You can also add in a little more cocoa if you want your frosting to be more chocolately. Mix all ingredients completely. (One thing my mom taught me is the longer you beat the frosting the lighter and more whipped it will be. I usually let it mix in the Kitchenaid for about 5 minutes.)
Once the frosting is finished, spread onto cooled brownies.
Don’t discard the extra frosting! Get out those graham crackers and make some dessert sandwiches!
Posted in Bars & Brownies | Leave a Comment »
Beef Kabobs
June 24, 2010 by Dianna
This recipe comes by way of my mom. It is by far one of our favorite family summer meals. I love it so much that last year I requested it for my birthday — in February. Not exactly barbecue weather at that time of year. But, since I have a good mom and since it was my birthday, she hauled out the grill in the middle of winter so I could have one of my most favorite meals: THESE beef kabobs.
The marinade is so easy and SO packed with delicious flavor. I’ve also used it to marinate steaks and tri tip when I wanted something besides the kabobs.
Growing up the kabob always consisted of beef, mushrooms and pineapple. In fact, if you’re eating at my mom’s (and you’d be lucky if you were!) that’s how they’re still made. I also make them with peppers and red onion. Hopefully my mom doesn’t mind me messing with the integrity of her perfect recipe!
The point is that you’ve got choices. My advice though is don’t skimp on the mushrooms. They are amazing with this beef!
If you’re entertaining at all this summer and want an easy and oh, so delicious meal to make — here it is. Get the kids or even your guests involved and have them help you assemble the kabobs. And don’t forget, if you’re using the wooden bamboo skewers just soak them in water for about 10 minutes so they don’t catch fire!
Beef Kabobs
printer friendly recipe
Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.
Posted in Dinner | 2 Comments »
Chocolate Cloud
June 11, 2010 by Dianna
Today marks the end of a DECADE of teaching for me.
The last day of school has FINALLY come! Tradition seems to be that summer kind of kicks off with barbecuing on Memorial Day, but if you’re a teacher (or a parent…or a kid!) summer really isn’t here until school is O-U-T.
For me, today is the day.
Since it’s my day to celebrate and since I declare summer officially here, I’ve GOT to share one of my favorite summer desserts with you.
My mom has been making this for years — long before I was born. The story goes that she and some friends once called it ‘Better than Robert Redford,’ but she decided once she had kids it needed a more kid-friendly name. Thus, I present to you Chocolate Cloud.
Every layer in this is simple, but makes for a delicious combination. The crust is three basic ingredients, but so full of flavor, especially with the layers of sweetness.
If you’re a little tentative about baking or don’t have a lot of time, this is a good one. Just don’t try to make it an hour before you need it. It will need a little time to set up. Enjoy and hopefully this will become a favorite of your family as well!
Chocolate Cloud
printer friendly recipe
Crust:
1 cup flour
1 cube butter, chilled
1 cup finely chopped nuts (I use walnuts)
Preheat oven at 350. Combine ingredients like you are making a pie crust. I like to use my food processor and pulse the flour and butter until combined and then mix in the nuts and pulse a few more times.
Press into a 9×13 pan. Bake for 15 minutes. Let cool.
Mix together:
8 oz. cream cheese
1 cup sugar
1/2 of a large container of Cool Whip
Spread on cooled crust. (A large off-set spatula works great for this!)
Mix together:
1 large package instant vanilla pudding
1 large package instant chocolate pudding
3 cups milk
1 tsp. vanilla
Beat until smooth. Spread on top of cream cheese/Cool Whip mixture. Top the pudding layer with remaining cool whip. Garnish with chocolate shavings (get out your vegetable peeler and a chocolate bar!) if desired. Refrigerate until ready to serve.
July 9, 2010 by Dianna
This is one of my mom’s classics. Growing up whenever we’d have a picnic, camping trip or day at the beach she made these brownies. The smell of opening up the tupperware container of brownies is definitely one of my favorites. Oh, and these are good if you need something for a crowd. You could make them in a 9 x 13 pan, but my mom has always done it in a 10 x 15 pan. You can serve quite a few friends that way, and I promise everyone will enjoy!
I think these are best described as a cake-like brownie with delicious chocolatey frosting. I love that such simple ingredients like butter, powdered sugar, cocoa and a little milk can make such a finger licking frosting treat.
On my mom’s original recipe, she doesn’t give any measurements for the frosting, so I’m giving you approximate amounts. It all depends on how much frosting you want on your brownies. But if you have extra, might I make a suggestion? Have some graham crackers on hand and spread some frosting on them to make little sandwiches. You can even put them in the freezer (you can do that with the brownies too!) to have as a sweet snack some other time!
And a note from Nate: these brownies are extra delicious served cold, straight out of the refrigerator or even the freezer. Give it a try!
Mom’s Frosted Brownies
courtesy of my mom
printer friendly recipe
2 1/2 cups sugar
1 1/2 cubes butter or margarine, softened
1/2 cup shortening
6 eggs
1 tsp. vanilla
2 cups flour
3/4 cup cocoa
1/2 tsp. salt
Heat oven to 350. Grease a 10 x 15 pan. Cream sugar, butter and shortening. Add eggs one at a time and vanilla. Mix in flour cocoa and salt.
Pour into greased pan and bake for 25 – 30 minutes. Let cool completely before frosting.
Frosting:
16 oz. (1 box) powdered sugar
1/2 cube butter, softened
1 tsp vanilla
1/4 cup cocoa powder
milk
Mix together the powdered sugar, butter and vanilla. Add in cocoa powder and start with 2-3 tablespoons of milk. Add in more milk 1 tablespoon at a time until frosting has reached desired consistency. You can also add in a little more cocoa if you want your frosting to be more chocolately. Mix all ingredients completely. (One thing my mom taught me is the longer you beat the frosting the lighter and more whipped it will be. I usually let it mix in the Kitchenaid for about 5 minutes.)
Once the frosting is finished, spread onto cooled brownies.
Don’t discard the extra frosting! Get out those graham crackers and make some dessert sandwiches!
Posted in Bars & Brownies | Leave a Comment »
Beef Kabobs
June 24, 2010 by Dianna
This recipe comes by way of my mom. It is by far one of our favorite family summer meals. I love it so much that last year I requested it for my birthday — in February. Not exactly barbecue weather at that time of year. But, since I have a good mom and since it was my birthday, she hauled out the grill in the middle of winter so I could have one of my most favorite meals: THESE beef kabobs.
The marinade is so easy and SO packed with delicious flavor. I’ve also used it to marinate steaks and tri tip when I wanted something besides the kabobs.
Growing up the kabob always consisted of beef, mushrooms and pineapple. In fact, if you’re eating at my mom’s (and you’d be lucky if you were!) that’s how they’re still made. I also make them with peppers and red onion. Hopefully my mom doesn’t mind me messing with the integrity of her perfect recipe!
The point is that you’ve got choices. My advice though is don’t skimp on the mushrooms. They are amazing with this beef!
If you’re entertaining at all this summer and want an easy and oh, so delicious meal to make — here it is. Get the kids or even your guests involved and have them help you assemble the kabobs. And don’t forget, if you’re using the wooden bamboo skewers just soak them in water for about 10 minutes so they don’t catch fire!
Beef Kabobs
printer friendly recipe
Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.
Posted in Dinner | 2 Comments »
Chocolate Cloud
June 11, 2010 by Dianna
Today marks the end of a DECADE of teaching for me.
The last day of school has FINALLY come! Tradition seems to be that summer kind of kicks off with barbecuing on Memorial Day, but if you’re a teacher (or a parent…or a kid!) summer really isn’t here until school is O-U-T.
For me, today is the day.
Since it’s my day to celebrate and since I declare summer officially here, I’ve GOT to share one of my favorite summer desserts with you.
My mom has been making this for years — long before I was born. The story goes that she and some friends once called it ‘Better than Robert Redford,’ but she decided once she had kids it needed a more kid-friendly name. Thus, I present to you Chocolate Cloud.
Every layer in this is simple, but makes for a delicious combination. The crust is three basic ingredients, but so full of flavor, especially with the layers of sweetness.
If you’re a little tentative about baking or don’t have a lot of time, this is a good one. Just don’t try to make it an hour before you need it. It will need a little time to set up. Enjoy and hopefully this will become a favorite of your family as well!
Chocolate Cloud
printer friendly recipe
Crust:
1 cup flour
1 cube butter, chilled
1 cup finely chopped nuts (I use walnuts)
Preheat oven at 350. Combine ingredients like you are making a pie crust. I like to use my food processor and pulse the flour and butter until combined and then mix in the nuts and pulse a few more times.
Press into a 9×13 pan. Bake for 15 minutes. Let cool.
Mix together:
8 oz. cream cheese
1 cup sugar
1/2 of a large container of Cool Whip
Spread on cooled crust. (A large off-set spatula works great for this!)
Mix together:
1 large package instant vanilla pudding
1 large package instant chocolate pudding
3 cups milk
1 tsp. vanilla
Beat until smooth. Spread on top of cream cheese/Cool Whip mixture. Top the pudding layer with remaining cool whip. Garnish with chocolate shavings (get out your vegetable peeler and a chocolate bar!) if desired. Refrigerate until ready to serve.
Lime Meltaway Cookies
Lime Meltaways
12 Tbls butter, room temperature
1 c powdered sugar, divided into 1/3 and 2/3
Grated zest of 2 limes
2 Tbls lime juice (About 2 limes)
1 Tbls vanilla
1 3/4, plus 2 Tbls Flour
2 Tbls Cornstarch
1/4 tsp salt
Cream butter and 1/3 c of the powdered sugar until fluffy. Add lime zest, juice, and vanilla. Beat until fluffy.
In medium bowl whisk flour, cornstarch, and salt. Add to the butter mixture. Beat low until combined.
Roll dough into 2 1 1/4 " logs. Wrap in wax paper and chill at least 1 hour.
Heat oven to 350 degrees. Line baking sheets with parchment . Place remainig 2/3 c powdered sugar in a resealable plastick bag. Slice dough into 1/8" rounds. Place rounds on baking sheets 1"apart. Bake about 13-15 min or until barely golden. While still warm, toss in the sugar to coat then cool on wire racks.
*The dough itself is not very sweet so don't be alarmed. They taste just right with the powdered sugar coating them. You can also store these in the freezer if you don't want to bake them right away and slice them frozen.
12 Tbls butter, room temperature
1 c powdered sugar, divided into 1/3 and 2/3
Grated zest of 2 limes
2 Tbls lime juice (About 2 limes)
1 Tbls vanilla
1 3/4, plus 2 Tbls Flour
2 Tbls Cornstarch
1/4 tsp salt
Cream butter and 1/3 c of the powdered sugar until fluffy. Add lime zest, juice, and vanilla. Beat until fluffy.
In medium bowl whisk flour, cornstarch, and salt. Add to the butter mixture. Beat low until combined.
Roll dough into 2 1 1/4 " logs. Wrap in wax paper and chill at least 1 hour.
Heat oven to 350 degrees. Line baking sheets with parchment . Place remainig 2/3 c powdered sugar in a resealable plastick bag. Slice dough into 1/8" rounds. Place rounds on baking sheets 1"apart. Bake about 13-15 min or until barely golden. While still warm, toss in the sugar to coat then cool on wire racks.
*The dough itself is not very sweet so don't be alarmed. They taste just right with the powdered sugar coating them. You can also store these in the freezer if you don't want to bake them right away and slice them frozen.
Monday, May 2, 2011
Grilled Chicken and Lemon Basil Pasta
I saw this on PW's website and I gotta make it!
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Lemon Truffle Pie
Lemon Truffle PieAdapted from Lion House Pies
Lemon Curd
3 tablespoons cornstarch
1/3 cup sugar plus 1/4 cup sugar, divided
1 1/2 cups water
5 tablespoons lemon juice
zest from 2 lemons
4 egg yolks, beaten
1 1/2 tablespoons butter
Cream Cheese base (add to remaining lemon curd)
1 cup white chocolate chips
2 (8-ounce) packages cream cheese, room temperature
Chantilly Cream
1 cup whipped cream
1/3 cup sugar
1/2 teaspoon vanilla extract
Mix cornstarch and 1/3 cup sugar in a medium saucepan; add water and stir. Stir in lemon juice and lemon zest. In a separate bowl beat egg yolks with a fork; add 1/4 cup sugar and mix well. Add this mixture to the first and whisk together. Cook on medium heat, stirring constantly until mixture boils for one minute.
Remove from heat; add butter and stir until melted.
Remove 1 1/2 cups of curd and reserve for top layer. Add white chocolate chips to remaining curd and stir until they are melted and mixed in well. Cut the cream cheese in small cubes and add to the white chocolate mixture. Stir until well mixed and smooth. (An electric hand mixer works great for this.)
Pour mixture into pie shell or graham cracker crust (my favorite and it’s faster). Pour the reserved lemon sauce on top and chill at least 2 hours. Whip the cream until thick; add 1/3 cup sugar and vanilla. Spread whipped cream over lemon 1 graham cracker crust (see below) or baked 9-inch pie shell. Garnish with toasted sliced almonds.
Graham Cracker Pie Crust
16 graham cracker squares
3 tablespoons sugar
⅓ cup butter, melted
Crush graham crackers into fine crumbs or just use your food processor. Add sugar and stir with a fork. Pour the melted butter on top of the crumb mixture. Stir until crumbs are moist. Pour mixture into a 9-inch pie pan and gently press crumbs into the bottom and sides of pan. This crust may be used either chilled or baked.
If a recipe calls for a baked pie shell, bake at 375 for 12 minutes.
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