by Kathy Douglas | Aug 29, 2015 | Vegetables
Grilled late-summer vegetables are delicious and very easy to prepare. You only need olive oil, kosher salt and your favorite vegetables. Eggplant, peppers, radicchio, tomatoes, zucchini, onions, corn, baby potatoes and summer squash are all perfectly suited for grilling. Scrub vegetables to remove any dirt, remove any labels, and then dry completely. Cut larger vegetables into medium size pieces or slices. Baste the vegetables lightly with olive oil, then salt. Grill until the vegetables are softened and browned on all sides, about 5-7 minutes. (Potatoes and corn may take slightly longer.) Then prepare one (or all three!) of our delicious sauces below.
Sauces for Grilled Vegetables
Using the ingredients listed for each recipe below, simply combine in a small bowl, mix well, and refrigerate until ready to use. Serve over grilled vegetables or on the side as a dipping sauce.
Sauce #1 – Aioli sauce (Garlic Mayonnaise)
1 cup mayonnaise
3 cloves garlic, minced or pressed with a garlic press
2 teaspoons olive oil
1/2 teaspoon lemon juice
Pinch cayenne
Kosher salt to taste
Sauce #2 – Yogurt & Rosemary Sauce
1 cup plain yogurt
2 tablespoon fresh rosemary leaves, finely chopped
1 garlic clove, minced or pressed with a garlic press
1/2 tsp ground cumin
Kosher salt to tasteSauce #3 – Hot Lime Cilantro Sauce
3/4 cup sour cream
1 small lime, zested and juiced
1/4 teaspoon black pepper
1 teaspoon Sirachi or other red pepper sauce, or more to taste
1/4 cup cilantro leaves, chopped fine
Kosher salt to taste
by Kathy Douglas | Jul 21, 2015 | Frozen Desserts
Meaning “partially frozen” in Italian, semifreddo will maintain a soft, velvety texture – even right out of the freezer. Semifreddo contains so much sugar and air, it will never freeze into a hard, dense block like ice cream. To make a semifreddo you don’t need an ice cream maker or any other special equipment – just a hand mixer. It’s so easy to whip one together you’ll want to give it a try for your next summer event, or maybe just because it tastes so good, and it’s just so darn hot outside.
INGREDIENTS
1/2 cup chopped pistachios, toasted
1-3/4 cups chilled heavy whipping cream
1-1/4 cups plus 1/2 tablespoon sugar
7 large egg yolks
1/2 cup fresh lemon juice
1 tablespoon plus 2 teaspoons finely grated lemon peel
1/4 teaspoon salt
1 cup fresh raspberries
INSTRUCTIONS
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving a generous overhang. Sprinkle the chopped and toasted pistachios evenly over the bottom of pan. Using an electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making the custard.
Whisk 1-1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight.
When ready to serve: Gently mix the berries and remaining 1/2 tablespoons sugar in large bowl. Rest for 20 minutes in the refrigerate until cold. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon the raspberries over the top.
by Kathy Douglas | Jul 14, 2015 | Entrees
Now is the time to hit the Farmers Market for some of the seasons best produce. This recipe is loaded – lettuce, onion, corn, tomato, chilies, cilantro, avocado and even lean ground bison meat. Then pile on the toppings with your customize Taco Topping Bar! Add some of your favorite vegetables, cheeses, avocado, and sour cream. Or mix up your own version of this recipe by adding in some chopped summer squash, zucchini or even baby eggplant. Ground bison is available at most Farmers Markets, Whole Foods or Fresh Market.
INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 fresh jalapeno chili, stem removed, seeded, finely chopped
Kosher salt, freshly ground pepper
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 lb ground bison or ground beef chuck
14-oz. fresh cherry tomatoes, sliced in half
1 cup fresh raw corn cut off cob
Taco Topping Bar –
Corn taco shells or flour tortillas (heated)
Baby lettuce leaves
Fresh chopped cilantro
Grated cheddar, Monterey jack, or pepper jack cheese
Diced avocado or guacamole
Sour cream
Sliced red peppers
Pico de Gallo
DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened and lightly browned, 8-10 minutes. Add garlic and jalapeno and season with salt and pepper. Cook, stirring, until garlic is fragrant, about 1 minute. Add chili powder, cumin, and coriander and cook, stirring, until spices are fragrant, about 1 minute more. Add ground bison, season with salt and pepper, and cook, breaking up with a spoon, until meat is cooked through, about 5 minutes. Add tomatoes, corn, and ½ cup water and bring to a simmer. Season again to taste with salt and pepper and cook, stirring occasionally, until the liquid is reduced slightly and tomatoes are soft about 8-10 minutes.
Serve with your favorite Taco Topping Bar selections.
by Kathy Douglas | Jun 14, 2015 | Breakfast
Perfect for his special brunch, Dad will love this sweet and savory French Toast. Our combination of a touch of bourbon in the French toast, the crunchy toasted almonds, and a buttery bourbon maple syrup make this a spectacular brunch dish. Just add some smoky bacon and Dad’s favorite juice to complete the meal!
Bourbon Maple Syrup
INGREDIENTS
2 cups maple syrup
1/4 cup butter
1/8 teaspoon salt
1 tablespoon Bourbon, we prefer Makers Mark for this dish
DIRECTIONS
Add the maple syrup and the butter to a medium saucepan and bring to a simmer. Remove from the heat. Stir in the salt and bourbon. Keep warm while you make the French Toast.
Bourbon Vanilla French Toast
INGREDIENTS
2 tablespoons thinly sliced almonds
8 – 1″ thick slices of brioche bread
1 cup cream
4 eggs
1 teaspoon salt
1 tablespoon dark brown sugar
¼ cup Makers Mark bourbon
1 teaspoon cinnamon
1 tablespoon vanilla bean paste or vanilla extract
Butter to sauté the French toast & for serving
Heat the oven to 350 degrees. Place the almonds on a parchment-lined sheet tray and toast in the oven for 7-8 minutes until lightly browned and fragrant. Remove from the oven and set aside to cool. (Be sure to leave the oven on once you have removed the almonds. You need it for the French Toast) In a bowl, whisk the cream, eggs, salt, sugar, bourbon, cinnamon, and vanilla bean paste until well combined; pour ½ of the mixture into shallow dish. Heat 1 tablespoon of butter in a 12″ skillet over medium heat. Soak half the slices of Brioche bread in the egg mixture for about 30 seconds per side. Transfer the bread slices to the skillet and let each piece cook for about 3 minutes per side. Checking the bottom occasionally to make sure your French toast doesn’t get too dark. Place the cooked French Toast into the oven on a parchment lined sheet pan. Heat another tablespoon of butter in the sauté pan, soak the rest of the bread slices for 30 seconds per side and cook the balance of the French Toast same as above. When finished place the balance of the French Toast into the oven with the other pieces and let bake for an additional 10 minutes.
When finished, remove from oven, place two slices per plate and top toasted almonds. Serve with butter and the warm bourbon maple syrup to pour over. Serves 4, 2 pieces each serving
by Kathy Douglas | May 12, 2015 | Entrees
Nothing is better than the savory crunch of fresh fried chicken and former YUM! R&D Chef Jake cooks a delicious batch of chicken. Chef Jake’s yummy country-style chicken seasoning adds the perfect flavor to this fried chicken dish. The longer you let the seasoned chicken pieces rest prior to frying, the crispier the crust will be. Use peanut oil for best flavor and be sure to tap the chicken after breading to release extra flour and keep your oil cleaner. Whether served hot for a weekend dinner or cold for a picnic lunch, fried chicken in a true southern delight.
SOUTHERN STYLE SEASONING INGREDIENTS
1 teaspoon sage
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon white peppercorns
2 tablespoons black peppercorns
¼ cup kosher salt
2 cups flour
SOUTHERN STYLE SEASONING DIRECTIONS
Place the sage, onion powder, garlic power, white peppercorns, black peppercorns and kosher salt in a spice grinder. Grind all the ingredients to a fine powder. Place in a bowl, add two cups of flour and whisk until mixed well together.
FRIED CHICKEN INGREDIENTS
Peanut oil
8-10 pieces of chicken: breasts (cut in half), wings, legs and thighs
2 egg whites
1 cup whole milk
2 cups Country-style chicken seasoning
FRIED CHICKEN DIRECTIONS
Heat the oven to 180 degrees. Fill a large, deep ( 5″ or more) heavy bottom pan or cast-iron dutch oven with 2″ of peanut oil; attach an oil thermometer to the pan. Heat the peanut oil to 350 degrees using the oil thermometer to gauge the temperature. Combine the egg whites and whole milk in a bowl and whisk until well-incorporated; pour in a shallow bowl. Place the flour mixture in a shallow bowl. Set up 2 wire cooling racks over half sheet pans. Dip the chicken in the chicken seasoning; pat to remove excess. Dip the chicken in the egg white mixture allowing the excess to drip off. Then re-flour again by dipping back in the chicken seasoning and patting again to remove excess. Place the breaded chicken pieces on one of the wire racks to rest 10 minutes. When the oil has reached 350 degrees, add only half the chicken pieces to the hot oil; increase the heat to allow the oil to recover to 350 degrees. Fry the wings for 10 minutes, remove to the other wire rack set over a sheet pan to catch any oil. Turn the breasts, legs and thighs over after 10 minutes and continue to fry for 6 minutes longer or until the internal temperature reaches 165 degrees. Put the wire rack in the oven to keep the cooked chicken warm. Fry the remaining pieces of chicken when the oil has again reached 350 degrees.
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