Wednesday, August 31, 2005
2 Tablespoons plus 1/2 teaspoon salt
2 Tablespoon tellecherry black pepper
1 Tablespoons paprika
1 Tablespoon dehydrated onion
1 Tablespoon dehydrated garlic
1 Tablespoon crushed red pepper
1 Tablespoon dillweed
1 Tablespoon crushed coriander
pinch of dried thyme
pink of dried rosemary
pinch of dried fennel
Mix together and store in a shaker.
Shake or rub 1 tablespoon seasoning onto meat before grilling before grilling.
Saturday, August 27, 2005
You start by dipping some extra large chicken breasts into a mixture of whisked egg with a dash of salt and little basil in it. Then coat the chicken pieces with Italian seasoned Japanese Planko bread crumbs. (They have more of a "bite" to them than Italian ones).
Then pour enough Poppyseed dressing over the top of each piece to cover, quickly return to oven and bake another 25 minutes. The coating ends up as a blend of soft and crunch with a delicate, almost sweet and sour undertone to it. The chicken underneath stays unbelievably juicy. I sliced it after baking and served on top of Amish noodles with a salad and dinner was on the table in just a little over an hour.
Tuesday, August 9, 2005
Red Velvet Cupcakes
2 1/4 cups sifted cake flour (not self-rising)
1/4 cup Dutch-process cocoa powder
1/2 tsp. salt
8 Tbsp. (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
2 Tbsp. liquid red food coloring
1 tsp. vanilla extract
1 cup buttermilk , at room temperature
2 tsp. distilled white vinegar
1 tsp. baking soda
Pinch of salt
Sift flour, cocoa, and salt into a bowl.
In stand mixer with paddle attachment, )or a hardy hand held mixer if that's all you have) beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes.
Cream Cheese Frosting with Vanilla Bean
2 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 vanilla bean pod
Directions Slit your vanilla bean in half and use the tip of your knife to scrape the vanilla bean paste from each side of the pod.
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, the vanilla bean paste, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. Makes enough for a large cake or two dozen cupcakes.
Friday, August 5, 2005
2 cups White Lily Self Rising Flour (the flour DOES make a different on this)
1/4 cup lard
2/3 to 3/4 cups buttermilk
HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray. MEASURE flour into large bowl. Cut in lard with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl. TURN dough onto lightly floured surface. Knead gently 2 to 3 times. (no more) Roll dough to 1/2-inch thickness. Cut using biscuit cutter or small juice glass. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides. BAKE 8 to 10 minutes or until golden brown. >