Wednesday, August 31, 2005

HOTR Steak Seasoning

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

Crossing the Road at Mach.80 - Easy Chicken Dinner

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).

Pepper each piece lightly and place on a baking pan sprayed with non stick spray and bake at 400F for 25 minutes to crisp up the crumbs.

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 with Vanilla Bean Frosting

Buttermilk is responsible for this cake's moist and tender crumb. You can buy buttermilk or buttermilk powder, or you can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Just let this mixture stand 5 to 10 minutes before using. .

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
Grease two muffin pans (24 muffins). Let your eggs and buttermilk come up to room temperature before starting (trust me on this one). Preheat oven to 350 degrees.

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.
Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla.
On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture.
In small bowl, stir together vinegar and baking soda. Let sit about 15 seconds to foam up. Gently fold into batter.
Divide batter between prepared pans. Bake 20 to 25 minutes. (check it at 20 minutes with a toothpick, if it comes out clean, they are done). Cool in pans 10 minutes. Run a knife around edges and turn them out onto a wire rack. Frost when completely cool.

  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

Southern Biscuits

Tall, light and fluffy, and in the oven in less than 5 minutes.

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. >