Aunt Chilada's in Phoenix is home to one of the two best Mexican Meals my husband said he has ever had. I thought it was good, but still think my local Mexican Restaurant has pretty darn good food.
Aunt Chilada's Classic Sangria
7330 North Dreamy Draw Drive
Phoenix, Arizona
Juice of 4 oranges
1-1/2 Tbsp. sugar
1 bottle red wine, chilled
3 strips orange zest
3 strips lemon zest
Juice of 2 lemons
3 cups soda water or lemon-lime soda, chilled
5 to 7 fresh mint leaves
Orange and lemon slices for garnish
Stir the orange juice and sugar until the sugar is completely dissolved. Pour the wine in a large bowl along with a handful of ice cubes. Add the orange juice, fruit zests and lemon juice to the wine. Transfer to a pitcher and then add the soda water. Garnish with mint leaves and fruit slices. Serve at once.
Source: Chef Jessie Gonzales
Outback Steakhouse® The Outbacker Burger®
For each Burger:
1/3 lb ground beef patty
Outback Steakhouse style Seasoning
1 sesame seed Bun
1-2 teaspoons buttered softened, for toasting bun
2 slices American or Swiss Cheese, optional
1 teaspoon Mustard - adjust to taste
1 Tablespoon Diced Onions
3 slices Pickles
1/3 cup Lettuce, shredded
1-2 Sliced Tomato
Season both sides of burger patty evenly with seasoning to taste.
On preheated grill cook patty approximately 3-4 minutes on each side.
Butter face of top and bottom bun. Toast on grill or in hot skillet until lightly browned.
When patty is almost cooked on second side after about 2-3 minutes place cheese on patty to melt. Cook about 1 minute longer.
Assemble:
Bottom bun
Mustard Onions
Pickles
Lettuce
Tomato
Beef patty with melted cheese
Top Bun
Makes 1 Burger
Famous Star®
Charbroiled All-Beef Patty, Lettuce, Tomato, Sliced Onions, Dill Pickles, Special Sauce, and Mayonnaise on a Toasted Sesame Seed Bun.
To make a Famous Star® with cheese just add 1-2 slices American Cheese.
Carl's Jr's® Famous Star®
For each burger:
1/4 pound ground chuck
1 large Cracked Wheat or sesame-seed bun
1 Tablespoon Kraft mayonnaise
1 Tablespoon Heinz ketchup
1/2 Tablespoon Heinz hamburger relish
Vlasic hamburger slices
1-2 tomato slices
3-4 white onion rings
1/3 cup shredded iceberg lettuce
Salt and pepper to taste
Special Sauce:
Mix ketchup with relish, set aside.
Form ground chuck into 5 inch round patties. Freeze for at least an hour.
Keep any extra patties frozen until needed.
Toast bun in a hot skillet or on a griddle.
Preheat outdoor barbecue.
On preheated barbecue place a still-frozen beef patty on the grill, pressing down firmly for 4-5 seconds. Season with salt and pepper. Cook for 3 minutes.Turn the patty and cook for 2-3 minutes or until done
Spread special sauce on top half of bun, then spread with 1/2 Tablespoon mayonnaise.
Assemble
Bottom half of bun spread with 1/2 tablespoon mayonnaise
3 pickle slices
lettuce
1-2 tomato slices
2 fresh rings of onion
Beef patty
Top half of bun
Makes 1 Famous Star®
Fleming's Prime Steakhouse & Wine Bar Prime Sirloin Burger
Serves 4
Burger
32 oz Ground chuck 80/20 thawed
4 teaspoons salt and pepper blend
4 Knot egg rolls
8 Tablespoons Butter, lightly salted room temperature
6 oz Cheese for burger
8 slices Bacon
8 leaves Iceberg lettuce
4 tomato sliced
Onion rings
1 teaspoons Salt
1 teaspoons Black pepper, café grind
Smoked jalapeno aioli
2 oz. chipotle puree
1 Tablespoon fresh lime juice
1 1/2 cups mayonnaise
Kosher salt to taste
Smoked Jalapeno Aioli
Combine all the ingredients in a mixing bowl and mix thoroughly with a whisk. Cover and refrigerate until ready to use.
Form ground chuck into burger patty that is 1" tall x 4 1/2" wide. Season both sides of the burger with salt and pepper blend. Sear for 2 1/2 minutes on each side. Place the burger on a metal pan and place under the broiler to cook to the desired temperature. Allow the burger to rest for 1 minute.
Split the roll horizontally then spread room temperature butter on the top & bottom of the bun and place on the flat top to toast.
Set the cheese on the burger and place under the broiler for 14 - 16 seconds to just melt the cheese. Place cooked bacon strips in criss cross pattern on top of the cheese.
Cut the tomato 1/4" thick and add with lettuce.
Cook the onion rings in a 375° fryer to golden brown 2-3 minutes. Place on a paper towel then lightly season with salt and pepper. Serve with the smoked jalapeno aioli.
Temperature cook times
Rare : sear 2 1/2 minutes on each side
Medium Rare: sear 2 1/2 minutes each side and 1 minute under broiler
Medium: sear 2 1/2 minutes on each side and 2 1/2 minutes under broiler
Medium Well: sear 2 1/2 minutes on each side and 3 minutes under the broiler
Well Done: sear 3 minutes on each side and 3 1/2 minutes under the broiler
Stuffed Burgers with Pepper Jack Cheese
2 large avocados, preferably Haas, peeled and pitted
1 Tbs. fresh lime juice
Kosher salt, to taste
1 1/2 Tablespoons chopped fresh cilantro
1 1/2 lb. ground beef
2 oz. pepper jack cheese, grated
Freshly ground pepper, to taste
4 hamburger buns
8 bacon slices, cooked until crispy
Prepare a medium-hot fire in a grill. Place a la plancha cast-iron griddle on the grill to preheat.
In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside.
Divide the ground beef into eight 3-oz. portions and shape each into a ball.
Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper.
Place the burgers on the la plancha and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices. Serve immediately.
Source: Williams-Sonoma
Serves 4.
Firebirds Wood Fired Grill Poblano Burger
Serves 4
2 poungs 80 /20 Ground Chuck
Montreal Steak Seasoning
4 Roasted Poblano Peppers
8 Tablespoons Goat Cheese Crumbles
4 slices Pepper Jack Cheese
1 large can Onion Straws
4 Hamburger Buns
Butter – For Toasting
2 cups Shaved Lettuce
1 Large Ripe Tomato – Cut into Slices
Assemble four 8 oz burger patties with the ground chuck.
Season liberally on both sides with Montreal Steak Seasoning or seasoning of your choice.
Fire up your grill and start roasting the poblanos until they have a nice char. Remove from the grill and let rest until able to handle. Peel away outside charred skin and discard. Slice the peppers.
Start grilling your burgers until just under the desired temperature.
Top burgers with sliced poblanos, goat cheese and pepper jack cheese (divide evenly among burgers) and continue grilling until cheese melts thorougly.
Remove burgers from grill and let rest.
Butter both sides of hamburger buns and toast on grill until golden brown.
Remove buns and place 1/4 of onion straws on bun bottom and top with grilled burger.
On bun top, layer shredded lettuce and tomato.
Johnny Rockets® grill seasoning has several ingredients that are not readily available. The recipe that follows is only fairly close.
Johnny Rockets® Rocket Single
Ingredients
1/3 lb hamburger meat
1/2 teaspoon grill seasoning, recipe follows
2 teaspoons Island Dressing
1 slice tomato
1 leaf iceberg lettuce
1 slice white onion
1 slice cheddar cheese
1 hamburger bun
Place the burger on the grill. Grill the bun after spreading with oil, butter or margarine.
Cook the hamburger patties to desired heat. Place the hamburger bun on the cutting board and spread 1/2 ounce of dressing evenly across the top and bottom bun.
To build the burger:
Bottom Bun
Hamburger Patty
Cheddar Cheese
Tomato
Lettuce
Sliced White Onion
Top bun
Grill Seasoning
1 Tablespoon black Pepper
1 Teaspoon Salt
1 Teaspoon Granulated Onion
1 Teaspoon Granulate Garlic
1/8 Teaspoon celery salt
pinch dill weed
pinch curry powder
pinch dried parsley, crumbled finely
pinch white pepper
pinch paprika
cayenne pepper- to taste
Mix together in small bowl. Store in covered container.
Red Robin® Spicy Honey Glazed Bacon Burger
1 Sesame seed bun
1 Juicy beef patty
1-2 leaves lettuce
2 slices Havarti cheese
2 slices tomato
3 strips Applewood smoked bacon
Red Robin® Seasoning (available for purchase at all Red Robin® restaurants or make your own)
2 1/2 Tablespoons Honey
1 Tablespoon Cayenne pepper, adjust the amount to meet your personal taste
1/4 cup Mayonnaise
Honey Glaze
Mix together honey and cayenne pepper to taste.
Honey Cayenne Mayonnaise
Mix together mayonnaise and Honey Glaze to taste.
Toast the bun to a golden brown.
Spread about 1 tablespoon of Honey Cayenne Mayonnaise on the top and bottom bun.
Sprinkle Red Robin seasoning on the burger patty and drizzle some Honey Glaze on top.
Cover the patty with cheese and melt it on top.
To build the burger:
Bottom bun
Lettuce
Beef patty with seasoning, Honey Glaze and melted cheese
Tomato
Bacon
Top bun
Green and Blacks Chocolate Pistachio Cake
Preparation time:25 minutes
Cooking time:22-25 minutes
Use:8-inch diameter cake pan
Serves:8
Butter and flour for coating the pan
8 ounces dark chocolate, minimum 70% cocoa content, finely chopped
6 tablespoons (3/4 stick) unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1 cup shelled pistachios, coarsely chopped plus extra to decorate
1 or 2 teaspoons organic unsweetened cocoa powder
Position the rack in the middle of the over. Preheat the oven to 350°F. Rub the inside of the cake pan with butter. Swirl a few teaspoons of flour around to coat completely. Invert the pan and tap out the excess.
Put the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until the chocolate is melted and mixture is smooth, about 5 to 8 minutes. Remove the bowl and set aside to cool. Meanwhile, sift the flour, baking powder, and salt into a bowl; whisk well and set aside.
Combine the eggs and vanilla extract in a large bowl. Whisk until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time. Fold in the nuts.
Pour the batter into the prepared pan. Bake for 22 to 25 minutes until a skewer inserted 1 inch from the edge comes out clean. When inserted in the center, a bit of moist batter will cling to it. Do not over bake.
Cool the cake on a rack for 10 minutes, then invert onto a plate. Invert back onto the rack so the shiny side is up. Cool the cake completely before sliding it onto a serving plate. Sift the cocoa over the top and sprinkle with extra chopped pistachio nuts. Serve.
This can be made into individual pies using a muffin pan. Just line cups with muffin liners and use about 1 tablespoon crust mixture for each mini pie.
Big Shucks makes a larger pie in their restaurant using a springform pan.
Big Shucks Key Lime Pie
Crust
3/4 cup crushed graham crackers
2 tablespoons sugar
1/4 cup melted butter
Pie
3 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
Whipping Cream
1/2 cup whipping cream
1 teaspoon granulated sugar
1/2 teaspoon vanilla
Crust:
Mix the ingredients for the crust. Press crust ingredients into pie pan and bake in a preheated 325F oven for 6 minutes until lightly browned. Place on a rack to cool.
Pie Filling:
Beat the egg yolks until they are thick and turn to a light yellow. Wisk in sweetened condensed milk, then lime juice. Mixture will thicken. Pour the mixture evenly over the crust and bake at 325F for 8 minutes. Allow to cool, then chill for 2 hours or more.
Whipping Cream:
Whip all ingredients until creamy consistency. Pipe on pie or place a dollop on each slice.
Source:Matt Mortimer from Big Shucks
Preakness Stakes Pimlico Black-Eyed Susan
The official drink of the second jewel in the Triple Crown
2 parts bourbon
1 part vodka citrus
3 parts sweet & sour mix
1 part orange juice
Garnish with orange and cocktail cherry
Paula Deen's Double Fudge Coca Cola Cake
CAKE
1 Cup Coca-cola
1/2 Cup oil
1 stick butter or margarine
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
FROSTING
1 stick butter
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1 pound confectioners sugar
Cake:
In a sauce pan, bring Coca-Cola, oil, butter, and cocoa to a boil.
Mix the sugar, flour and salt, pour in the boiling liquid and beat well.
Add the eggs, buttermilk, soda, and vanilla and beat well.
Pour into a greased and floured sheet cake pan.
Bake at 350 degrees for 20-25 minutes.
FROSTING:
Make sure cake is thoroughly cooled before frosting.
In a saucepan, combine the butter, cocoa and milk.
Heat until the butter melts.
Beat in the remaining ingredients, and spread on the hot cake.
Let cake cool before cutting.
Firebirds Spinach Salad
Serves: 4
2 each 6oz Chicken Breast, boneless, skinless
1 teaspoon Creole seasoning blend
8 cups Spring mix of lettuce, washed, dried
8 ounces finely shredded cheese (Mexican blend)
4 hard boiled eggs, sliced with egg slicer
1 cup Avocado, 1/2” diced
1 cup Roma Tomatoes, ¼” diced
4 slices bacon cooked crisp, ¼” sliced strips
1/2 cup pumpkin seeds, toasted
1 cup Citrus Vinaigrette (see recipe below)
1 cup Blue Cheese Dressing “your favorite”
Citrus Vinaigrette
2 Tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 Tablespoon Dijon mustard
1 teaspoon honey
2 teaspoon minced garlic
1 Tablespoon minced shallots
1/2 teaspoon Creole seasoning
2 Tablespoons chopped fresh cilantro
Citrus Vinaigrette:
Mix all ingredients together. Refrigerate until ready to use.
Salad:
Season Chicken on both sides with Creole seasoning Grill on each side until done, or until chicken reaches 165 – 170ºF. Remove from grill and refrigerate until fully chilled.
Place the salad mix in a chilled serving bowl. Arrange, cheese blend, sliced eggs, avocado, diced tomatoes, crisp bacon strips and pumpkin seeds neatly on top of salad.
When done, slice the grilled chicken on a clean cutting board and place on top of salad.
Cannoli shells can be found at speciality grocery stores or you can make you own.
Carrabba's Italian Grill Mini Cannoli
Yield: 6 servings.
1 1/2 cups ricotta cheese
1/4 cup powdered sugar
1/4 teaspoon vanilla
Pinch cinnamon
1/4 cup mini chocolate chips
8 small cannoli shells
1/4 cup finely chopped pistachios, plus more for garnish
Powdered sugar for dredging
Using a mixer fitted with a wire whip, mix the ricotta and the confectioner's sugar on slow speed, 2 minutes. Stop the mixer and scrap down the sides of the bowl. Add the vanilla, cinnamon and mini chocolate chips. Continue to mix on slow for approximately 20 seconds or until well blended. Chill mixture. Spoon mixture into pastry bag.
Pipe the stuffing into each end of the cannoli shells; be sure to fill from end to end. Place the cannolis on a plate and sprinkle the ends with chopped pistachios. Lightly dust plate and cannolis with powdered sugar and pistachios.
Italian Lemon Drop
1 oz Stolichnaya
1 oz Limoncello
¾ oz Cointreau
1 ¼ oz Sweet and Sour
Combine ingredients and shake well.
Serve in a martini glass.
Garnish with a lemon wedge.
Romano's Macaroni Grill® Carmela’s Chicken Rigatoni
6 oz. butter flavored oil
8 oz. mushroom
12 oz. grilled chicken
Salt and Pepper to taste
2 teaspoons basil
6 oz. carmelized onion- recipe follows
6 oz. cooking wine
20 oz. heavy cream
24 oz. rigatoni pasta
2 oz. parmesan cheese
Caramelized Onions
3 lbs Yellow Onions
2 oz Canola Oil
2 oz Whole Butter
Salt and pepper
8 oz White Wine
Garnish
Fresh Parsley,chopped
Caramelized Onions:
In a large sauté pan heat the oil and butter together, Julienne the onions before adding them to the pan.
Add the onions and cook over medium heat when the onions begin to brown add the salt and pepper.
Right before they caramelize add the wine to de glaze the pan, approximately 45 minutes.
In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
Add the marsala wine and sauté for an additional 60 seconds.
Add the heavy cream and bring to a boil over high heat.
Dip pre cooked pasta in boiling salted water for 10 seconds and drain thoroughly.
Put pasta in sauté pan and sauté until well incorporated.
Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
Transfer to serving piece.
Garnish with fresh chopped parsley.
Bahama Breeze Chicken Santiago
Serves: 2
2 Chicken Breast, skinless, boneless
Salt and Pepper to taste
2 Tablespoons Olive oil
1/2 cup Roasted Red Pepper Sauce
2 Tablespoons Chimichurri Sauce
2 servings of Your Favorite Side-dish
2 servings of Your Favorite Vegetables
Lightly coat the chicken breast with olive oil, salt and pepper on both sides.
Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added.
Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork.
Serve immediately with warm roasted pepper sauce drizzled with chimichurri and your favorite sides.
Roasted Red Pepper Sauce
1 Tablespoon Olive Oil
1/4 cup Yellow Onions
2 teaspoons Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 teaspoons Cornstarch
2 teaspoons cold Water
Add oil to a sauce pan and heat to medium. Add onions and garlic sauté until they loose the raw appearance.
Add red peppers, cream, cumin, salt and pepper. Bring to a boil.
Mix cornstarch and cold water in a small bowl.
Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat.
Puree sauce using a kitchen blender. Serve warm
Blogger was down last night so I'm a little late with this post.
Big Bowl Coconut Mango Cheesecake
Crust
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened shredded coconut, toasted
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling
32 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
3 large eggs
1 large egg yolk
1 (15 ounce) can cream of coconut
1 cup whipping cream
1 cup sweetened shredded coconut
2 large fresh mangoes, peeled, halved,
pitted and sliced
Crust:
Wrap outside of 9-inch diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of prepared pan. Chill while preparing filling.
Filling:
Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.
Meanwhile, preheat oven to 325 degrees F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
Serving:
Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.
Tommy Bahama Wha' Jamaican Chocolate Espresso Cake
Serves 12
1 1/4 lb. unsalted butter
1 lb. semisweet chocolate chips
1/3 lb. unsweetened chocolate, cut into ½ inch chunks
1 1/4 cups granulated sugar
1 1/4 cups Starbucks® Espresso Roast Coffee
10 eggs
1 1/4 teaspoon vanilla extract
2 cups Chocolate Ganache (see recipe below)
1 cup White Chocolate Crème Anglaise (see recipe below)
12 Chocolate Quill sticks (for garnish)
2 tablespoons dark chocolate shavings
Spray the inside of a 10 inch cake pan with a pan release aerosol. Line the inside of the pan with plastic wrap, making sure that there are no air bubbles. Add butter to a sauce pan and bring to a boil then remove from heat. Add both chocolates to butter and stir gently until chocolates are melted. Do not over stir because it will add air bubbles.
Mix the sugar and fresh brewed espresso coffee together, stir well. Slowly add the espresso and sugar mixture to the melted chocolate and butter mixture. Mix slowly to not add air bubbles.
Mix the eggs and vanilla extract together. Slowly add egg mixture into the chocolate mixture and blend well.
Place the cake mixture into the prepared cake pan and place the cake pan into a deep roasting pan. Slowly pour water into the roasting pan until it reaches 3/4 of the way up the cake pan. Gently place into a preheated 300° conventional oven without convection fan. Cook for 1 hour and 20 minutes. Cake should just shake when done (like thick pudding). If not, cook longer at 10 minute intervals until done. Let cool at room temperature for 2 hours.
After 2 hours of cooling, you can ganache the cake on a wire rack and then refrigerate for at least another 2 hours.
Chocolate Ganache
3/4 lb. semisweet chocolate chips
1 cup heavy whipping cream
Add chocolate chips to a medium sized mixing bowl. Bring cream to a boil in a medium sized sauce pan. Remove from heat and add chocolate to the cream. Stir until smooth. Ganache is ready to be poured evenly over the cooled espresso cake and spread with a cake spatula.
White Chocole Creme Anglaise
1/2 cup heavy whipping cream
1/2 cup whole milk
1/3 cup granulated sugar
2 egg yolks
2 1/2 oz. white chocolate
1 teaspoon vanilla extract
Combine the cream and the milk in a sauce pan and heat over medium heat. In a mixing bowl, combine the sugar and the egg yolks and whisk until well blended and a pale yellow color.
Once the cream and milk come to simmer, remove from heat and pour a little of the cream mixture over the eggs and whisk to blend.
Return sauce pan to the stove and slowly pour the egg mixture into it. Use a wooden spoon to stir the anglaise in the sauce pan, being sure to reach the corners of the pan.
Continue to stir the anglaise until it begins to thicken and coats the back of the spoon.
Remove from the heat and strain through a chinoise into a clean mixing bowl.
Add the white chocolate to the strained custard, and use a whisk to stir the chocolate until it is completely melted into the anglaise.
Add the vanilla extract and stir to combine. Cool the sauce over an ice bath and then put into a plastic squeeze bottle.
Serving:
Use a long, hot knife to cut the cake. After making each cut, run the knife under hot running water and then wipe the knife clean with a towel. Cut the cake into 12 even pieces and place into a microwave or hot oven briefly to soften up the chocolate but not to melt. Place on a chilled plate and drizzle generously with the white chocolate crème anglaise. Garnish with a chocolate stick or pirouette stick and some anglaise on the side.
Brio Tuscan Grille® Garganelli Carbonara
2 servings
1 ounce olive oil
1 teaspoon chopped garlic
8 ounces sliced grilled chicken
2 tablespoons chopped, cooked bacon
12 ounces Alfredo sauce
2 ounces Parmesan-Romano cheese blend
2 tablespoons herbed butter
Pinch of salt and pepper
2 ounces fresh spinach, stems removed
14 ounces cooked pasta
Shaved Parmesan, parsley and diced tomatoes for garnish
Heat oil in a large saute pan. Add the chopped garlic, grilled chicken and the cooked bacon. Saute for about 20 seconds.
Add Alfredo sauce, herb butter and Parmesan-Romano cheese blend. Toss the ingredients and simmer. Season with salt and pepper to taste.
Add pasta, spinach. Do not overcook spinach. Toss to combine ingredients.
Serve with shaved Parmesan, parsley and chopped tomatoes.
Kona Grill Macadamia Nut Chicken
4-8 ounce boneless skinless chicken breast
1/4 cup chopped macadamia nuts
3 cups of panko
1/4 cups flour
1/2 cup milk
3 Whole eggs
Salt and Pepper to taste
Salt and pepper the chicken breasts and set aside
In a mixing bowl combine milk and eggs and mix well.
In another mixing bowl combine the chopped nuts and panko and mix well.
Take the seasoned chicken and lightly flour the chicken.
Dip the chicken into the egg and milk mixture then put into the mixture of panko.
Chicken should be well coated in the panko mixture.
Heat a large size sauté pan with oil. Sauté chicken on both sides until golden brown.
Transfer the pan to a 350 degree oven. Cooking for and additional 12 minuets or until chicken is done.
Baked Spicy Brownie
Menu Description:
Deep dark chocolate accented with ancho chile and cinnamon
The Baked Spicy Brownie
3/4 cup all-purpose flour
1/4 teaspoon salt
1 Tablespoon plus 1 tsp. Dutch cocoa powder
1 Tablespoon ancho chili powder
1/2 teaspoon cinnamon
5 ounces coarsely chopped dark (60 percent) chocolate
1 stick unsalted butter , plus more for pan
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated ginger
Preheat oven to 350°. Butter sides and bottom of a glass or light-colored metal 8" x 8" pan.
In a medium bowl, whisk together flour, salt, cocoa powder, chili powder, and cinnamon.
Configure a double boiler (fill a medium saucepan with 2 inches of water and fit a metal bowl on top without letting it touch water; bring water to a boil). Place chocolate and butter in bowl and stir occasionally until both are completely melted and combined, about 6 minutes. Turn off heat, but keep bowl over water and add both sugars. Whisk until completely combined and remove bowl from pan. Let stand until room temperature, about 20 minutes.
Add eggs to chocolate-butter mixture and whisk until just combined. Add vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.
Sprinkle flour-cocoa mixture over chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.
Pour batter into the greased pan and smooth the top with the spatula. Bake brownies for 27 to 30 minutes; brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. Cool brownies completely before cutting and serving.
16 Servings
Square One Dining
4854 Fountain Avenue
Los Angeles, CA 90029
Square One Dining Brown-Butter Pecan Coffee Cake
Total time: 1 hour, 35 minutes, plus 1 hour, 30 minutes rising time
Servings: 8
Recipe notes: From Chef Hayden Ramsey of Square One restaurant in L.A. Nielsen-Massey vanilla paste can be purchased at Surfas in Culver City, Sur La Table and Williams-Sonoma stores. European-style butter is available at Trader Joe's, Bristol Farms and Whole Foods markets. The chef toasts a cinnamon stick, then grinds it for this recipe.
1 ( 1/4 ounce) package dry yeast
1/3 cup plus 3 tablespoons sugar, divided
1/2 cup milk
2 cups flour, divided
2 eggs
3/4 teaspoon kosher salt, divided
3/4 cup European-style butter, chilled, divided
1/2 cup light brown sugar, packed
1/4 teaspoon vanilla paste or substitute 1/8 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raw, unsalted pecan pieces
For the cake, combine the yeast and one-third cup sugar in a mixing bowl. Gently warm the milk to around 85 degrees (be careful not to heat the milk too much as this could kill the yeast). Whisk the milk into the yeast mixture. Allow it to sit until small bubbles form, 10 to 15 minutes.
Whisk in one-half cup flour to form a thin paste; cover and let rise for 15 minutes. Using the dough hook attachment of an electric mixer, incorporate the eggs into the yeast mixture. Add the remaining flour a little at a time and mix until the dough is smooth and elastic. Add half a teaspoon of kosher salt and continue mixing.
Cut one-half cup of butter into small cubes. Add the butter a few pieces at a time to the dough, mixing until all the butter is incorporated. This will take about 10 minutes. Cover the bowl with plastic and set aside in a warm place until doubled in volume, 30 to 45 minutes.
To make the topping, combine the light brown sugar, the remaining three tablespoons sugar, vanilla paste (or extract), cinnamon and one-quarter teaspoon salt in a bowl. Mix thoroughly.
Heat the oven to 350 degrees. Butter an 8-by-3-inch round cake pan or wrap foil around the outside of an 8-by-2-inch springform pan to prevent leakage. When the dough is doubled, heat the remaining one-quarter cup butter over medium-low heat until the milk solids are nicely browned and the butter has a toasted, nutty flavor, 4 to 5 minutes. Pour into a shallow container immediately to stop the cooking process. Cool.
Place the dough in the prepared pan and spread it evenly. Cover the dough with the browned butter. Sprinkle the topping evenly over, pushing it down to make it stick. Sprinkle with pecan pieces. Sprinkle with the remaining one-quarter teaspoon kosher salt.
Place the dough in a warm spot to rise until doubled, 30 to 45 minutes. Bake until golden brown, about 45 minutes. Remove from the oven and let the cake stand in the pan for 15 minutes before unmolding. Place a plate on top, then invert the cake onto the plate, then top with another plate and invert so the cake is right side up. If using a springform pan, remove the outer ring. Slice and serve immediately.
Source: LA Times
ZZ Packer wrote a great article for the New York Times that included his Aunt Fannie Lou's Thoroughbred pie recipe
Fannie Lou's Thoroughbred (Almost Derby) Pie
serves 6
1 unbaked 9-inch pie crust
4 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup dark brown sugar
1/2 cup flour
3/4 cup chopped walnuts
3/4 cup semisweet-chocolate chips.
Preheat the oven to 350 degrees.
Place the crust in a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Remove from the heat and set aside.
In a medium bowl, combine the butter, eggs and vanilla extract. Add the brown sugar and flour and mix until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips.
Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.
MORE RECIPES FOR DERBY DAY
Morton's The Steakhouse Filet Diane
Demi Glace Mustard Sauce:
1 1/2 ounces clarified butter
4 tbsp. fresh garlic, finely chopped
4 ounces red cooking wine
4 ounces cognac
2 3/4 cups demi-glace (prepared)
2 tsp. grey poupon mustard
2 tsp. worchestershire sauce
2 tsp. tomato paste
1 1/3 cups heavy cream
Filet Diane:
10 ounces filet mignon
1/2 ounce unsalted butter
4 ounces mushrooms, sliced
3 ounces Demi Glaze Mustard Sauce
1 pinch fresh parsley, chopped
Demi Glace Mustard Sauce:
Place clarified butter in a small pan over medium-low heat. Add garlic and cook until the garlic is soft, stirring frequently.
Add red wine and cognac to the pan and increase the heat to medium. Reduce the mixture until the liquid is almost gone, approximately 6 minutes.
Add demi-glace, mustard, Worchestershire sauce and tomato paste to the pan.
Bring the mixture to a simmer then add the cream. Bring the sauce back to a simmer and reduce for approximately 6-8 minutes. It should be ready as the steak is coming off the grill.
Filet Diane:
Grill or broil the steak to desired temperature.
When the steak is almost ready, place butter in sauté pan and begin cooking the mushrooms. Sauté the mushrooms for approximately 3 minutes or until cooked but not browned.
When the mushrooms are cooked, add the sauce into the pan with the mushrooms. To ensure sauce is not over-reduced, do not prepare the sauce too far in advance. If the sauce is too thick, add a little water to correct it.
When the steak is ready, place it in the center of the plate. Pour the finished Demi Glaze Mustard sauce over the filet and garnish with a sprinkle of chopped parsley.
Source: Morton's
Sweet Tomatoes/Souplantation Hot Lemon Lava Cake
12 to 16 servings
Lemon Filling
2 (3.4-ounce) boxes Jell-O brand instant lemon pudding mix
4 cups whole milk
Lemon Cake Batter
11 tablespoons butter
3/4 cup white sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup eggs
2 tablespoons finely grated lemon zest
1 tablespoon lemon extract
Lemon Glaze
1 1/4 cups powdered sugar
3 tablespoons butter
3 tablespoons fresh lemon juice
Powdered sugar, for dusting
Lemon filling:
Combine ingredients in a large bowl and whisk to combine. Allow time to set up per package directions.
Lemon cake batter:
In the bowl of an electric mixer, cream butter and sugar until smooth. Sift together the flour, baking powder and salt and add to mixer. Mix until combined. Whisk together the milk, eggs, lemon zest and lemon extract. Add to mixer and mix until thoroughly combined.
Lemon glaze:
In another bowl, combine all ingredients with an electric mixer and mix until smooth.
Cake assembly and baking:
Preheat oven to 325 degrees. Generously grease a 9-by-13-inch baking pan.
Pour lemon filling in pan and spread to cover bottom. Gently fold cake batter into the filling, leaving some pockets of filling and batter.
Bake for about 30 minutes or until cake is baked and set.
While cake is hot, spread on the lemon glaze. Sift on a light
coating of powdered sugar and serve.
Source:Souplantation/Sweet Tomatoes
Carrabba's Italian Grill® Limoncello Bread Pudding
Yields 4 servings
3/4 cup heavy cream
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup limoncello
7 large eggs
1/2 cup granulated sugar
2 quarts cubed stale bread
1/4 cup each:
granulated sugar
limoncello or lemon juice
Put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. Whisk cream, milk, eggs, sugar, vanilla extract and limoncello. Pour over bread. Let sit 20 minutes.
Heat oven to 350F.
Cover pudding with foil. Bake 40-50 minutes or until pudding is set.
For simple syrup, combine limoncello and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding.
Source Carrabba's
Banana Bundt Cake with Vanilla Ice Cream
This cake served at the Wite House is a very easy and fast recipe and it makes a very moist cake.
Source: Basic to Beautiful Cakes
Banana Bundt Cake
1 cup bananas pureed (about 3 medium)
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1 cup sugar
1/2 cup vegetable oil (olive oil works great)
Preheat oven to 375 degrees.
Sift flour, baking soda, salt, cinnamon and nutmeg in bowl, Set aside.
Place eggs, sugar and oil into bowl of electric mixer and beat on medium high speed for 5 minutes.
Add pureed bananas, mix until smooth.
Add flour mixture and mix just until no flour visible, scraping sides and bottom of bowl at least twice.
Pour batter into 10 cup bundt pan or tube pan. Bake for approximately 35 minutes. Toothpick inserted into center will come out clean.
Let cool for 15 minutes. Turn cake onto cake plate. Dust with powdered sugar before serving.
Brio Tuscan Grille® Roasted Red Pepper & Mozzarella Bruschetta
6 slices Ciabatta bread
1 Tablespoon extra virgin olive oil
6 pieces roasted red peppers
6 slices fresh mozzarella
salt and pepper to taste
drizzle of balsamic glaze*
6 basil leaves
1 tablespoon Parmigiano-Reggiano, shaved
drizzle extra virgin olive oil
freshly ground black pepper to taste
Preheat oven to 350 degrees.
Place bread on small baking sheet. Brush with oilve oil.
Place in oven and toast until golden brown. Watch closely.
Remove from oven and top toasted bread with red pepper, mozzarella and salt and pepper.
Return to oven and heat until cheese is melted.
Remove from oven and place bruchetta on plate and drizzle each with balsamic glaze.
Garnish with Basil, Parmigiano-Reggiano, olive oil and freshly ground black pepper.
*Balsamic Glaze:
Mix together 2 parts extra virgin olive oil to 1 part balsamic vinegar. If you have a squirt bottle, this is great for storing and using this glaze.
2 Tablespoons olive oil to 1 tablespoon balsamic vinegar is enough for this recipe.
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