July 2nd, 2009 by alice
Tags: Fieri, Fries, Guy, Yucca
INGREDIENTS
- 3cupscanola oil
- 1tablespoonfine sea salt
- 1teaspoonblack pepper
- 1teaspoonpaprika
- 1teaspooncayenne pepper
- 2lbs freshyucca root
- 1lime, zest of
DIRECTIONS
- In medium Dutch oven heat oil to 350 degrees F.
- Place all spices in mixing bowl, and combine thoroughly.
- Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
- Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.
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July 1st, 2009 by alice
Tags: Chicken, Chipotle, Corn, Rice, Roasted, Salad
INGREDIENTS
-
Dressing
- 4green onions, sliced and chopped small
- 3tablespoonsfresh lime juice
- 1tablespoon minced cannedchipotle chiles
- 1tablespoonground cumin
- 3/4cupolive oil
-
Salad
- 4boneless skinless chicken breast halves
- 4earsfresh corn, shucked and parboiled
- 2red bell peppers, quartered lengthwise and seeded
- 2yellow bell peppers, quartered lengthwise and seeded
- 3cupswater
- 2teaspoonssalt
- 2cupsbasmati riceor otherlong grain rice(rinsed very well to remove starch)
- 3/4cup choppedfresh cilantro
DIRECTIONS
- Combine first 4 ingredients into small bowl.
- Whisk in olive oil a little at a time.
- Add 1/2 cup cilantro to dressing.
- Season dressing to taste with salt and pepper.
- Place chicken, corn, and bell peppers on rimmed baking sheet.
- Brush 1/2 cup dressing over both sides of chicken and vegetables.
- Let stand 30 minutes.
- Bring 3 cups water and 2 tsp salt to boil in heavy saucepan.
- Rinse rice well to avoid stickiness once cooked.
- Add rice to boiling water.
- Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes.
- Remove from heat. Keep pan covered and let rice stand 5 minutes.
- Transfer rice to large bowl; fluff with fork.
- Pour 1/2 cup dressing over hot rice and toss; let cool.
- Prepare barbecue (medium heat).
- Grill chicken and vegetables until chicken is cooked through and peppers are tender and charred on skin side only, about 6 minutes and corn is slightly roasted.
- Place peppers in paper or plastic bag for 5 minutes to ’sweat’ the skin.
- Remove charred skin from peppers and discard.
- Cut chicken and peppers into strips.
- Cut corn off cobs.
- Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again.
- Season to taste with salt and pepper.
- Sprinkle with remaining cilantro and serve.
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July 1st, 2009 by alice
Tags: Seared, Sesame, Tuna
INGREDIENTS
- 1/4cupsoy sauce
- 1tablespoonmirin(Japanese sweet wine)
- 1tablespoonhoney
- 2tablespoonssesame oil
- 1tablespoonrice wine vinegar
- 4 (6 ounce)tuna steaks
- 1/2cupsesame seeds
- wasabi paste
- 1tablespoonolive oil
DIRECTIONS
- In a small bowl, stir together the soy sauce, mirin, honey and sesame oil.
- Divide into two equal parts.
- Stir the rice vinegar into one part and set aside as a dipping sauce.
- Spread the sesame seeds out on a plate.
- Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
- Heat olive oil in a cast iron skillet over high heat until very hot.
- Place steaks in the pan, and sear for about 30 seconds on each side.
- Serve with the dipping sauce and wasabi paste.
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June 30th, 2009 by alice
Tags: Beans, Calico, Grandma
INGREDIENTS
-
Brown together
- 1/2lbbacon, cut up and browned crisp
- 1cup choppedonions
- 1lbhamburger
-
Drain and add
- 1 (30 ounce)cankidney beans, drained
- 1 (30 ounce)canpork and beans
- 1 (10 ounce)boxfrozen lima beans
- 3/4cupbrown sugar
- 1/2cupketchup
- 2tablespoonsvinegar
DIRECTIONS
- Bake 1 hour at 350 or heat in crock pot for several hours.
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June 30th, 2009 by alice
Tags: Egg, Roll, Wrap
INGREDIENTS
- 2cups siftedflour
- 1teaspoonsalt
- 1egg
- 1/2cupice water
- cornstarch
DIRECTIONS
- Sift flour and salt into a large bowl.
- Make a well and add eggs and water
- Stir with a fork until dough holds together and leaves bowl clean.
- Turn out onto lightly floured surface.
- Knead until smooth - about 5 minutes.
- Cover dough with the bowl and let stand for 30 minutes.
- Divide into fourths. Dust pastry board with cornstarch.
- Roll each fourth to a 14 x 11 inch rectangle. Cut into 3 1/2 inch squares. (The cornstarch prevents them from sticking together).
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