Pecan Bars

• 

  Photo: Pecan Squares

  
  

  
  

  • Cook Time:

    45 min

  • Level:

    Easy

  • Yield:

    20 large squares

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  Ingredients

  Crust:

  • 1 1/4 pounds unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3 extra-large eggs
  • 3/4 teaspoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

  Topping:

  • 1 pound unsalted butter
  • 1 cup good honey
  • 3 cups light brown sugar, packed
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/4 cup heavy cream
  • 2 pounds pecans, coarsely chopped

  Directions

  Preheat the oven to 350 degrees F.

  For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

  For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

  
  

  Ina Garten

OPAH (MOONFISH) STUFFED WITH CRAB

STUFFING

white onion

celery

garlic

salt

olive oil

DEGLAZE w/ white wine

ADD:

fresh thyme

crab meat

Dijon mustard

cayenne

heavy cream

panko

chill for 15 min in the fridge

WATERCRESS SAUCE

olive oil

garlic

onion

dry thyme

whole lemon (peeled)

white wine

chicken stock

>REDUCE THEN STRAIN IN TO BLENDER

ADD:

heavy cream

watercress

jalapeno


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Transcript

A Poinsettia for All Seasons

In a chilled Champagne flute combine:

1/2 ounce Cointreau (any orange liqueur, such as Triple Sec, will do)

3 ounces Cranberry juice

Fill the glass with Prosecco and garnish with orange zest.

A Classic Bellini

Place 1 ounce of peach nectar (or fresh peach puree) in the bottom of a chilled Champagne flute. Top with 4 ounces of Prosecco. If you wish, add a drop of raspberry syrup; the classic Bellini included one to give the drink a pink hue. Enjoy — it's that simple and delicious!

White Sangria

Choose a white wine that is dry and fresh with good acidity, such as a Chenin Blanc, to build your drink mix. Because the wine already has some tropical fruit flavors, work with them and use fruits that will complement its taste.

For each bottle of wine, you'll need:

1 medium orange, washed, halved and thinly sliced
1 large peach or even better 2 nectarines , washed, pitted and diced
1 mango, peeled, seeded and diced
2 kiwis, peeled and sliced

Combine the wine and fruit in a non-reactive container (glass or plastic -– no metal) and blend well. Put the sangria in the fridge and let it sit overnight.

Taste the sangria just before serving and add sugar if you want more sweetness. I find that the fruits release enough sugar for me, so I like to keep it just the way it is!

Red Sangria

A lighter red with bright acid and soft tannins is perfect for Sangria. Rioja  has  been a go to wine but you might want to look for something even fruitier, like an inexpensive Grenache. I like to keep my Sangria very simple with no brandy or added sugar. Simply pile in the fruit and let it steep overnight to allow the flavors to blend

For each bottle of wine you'll need:

2 medium oranges, washed, halved and thinly sliced
1 large peach or even better 2 nectarines , washed, pitted and diced
1 cup of strawberries, sliced
1 lime washed, halved and thinly sliced

Campanelle Pasta Salad

http://www.foodnetwork.com/recipes/giada-de-laurentiis/campanelle-pasta-salad-recipe/index.html

Photo: Campanelle Pasta Salad

Ingredients

• 1 pound campanelle pasta
• 1/4 cup extra-virgin olive oil, plus 1/4 cup
• 1 small or 1/2 medium red onion, chopped
• 2 cloves garlic, minced
• 1 (6-ounce) can Italian tuna in oil, such as Flott, drained
• 1 pint (2 cups) cherry tomatoes, halved
• 8 ounces frozen artichoke hearts, thawed and quartered
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.

Watermelon Gazpacho

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Gazpacho and Roasted Fish

Rated: 5 stars out of 5Rate itRead users' reviews (12)

Photo: Watermelon Gazpacho

Ingredients

• 1 large tomato, pureed
• 1/2 serrano chile
• 2 cups cubed fresh watermelon
• 1 teaspoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced red onion
• 1/2 cucumber, seeded and minced
• 2 tablespoons minced fresh dill, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1/4 cup crumbled feta cheese

Directions

In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.

http://www.foodnetwork.com/recipes/watermelon-gazpacho-recipe/index.html

W’ham-Style Seasoning

Makes about 2¾ cups

½ cup cane sugar
½ cup onion salt
½ cup garlic salt
2 tablespoons chili powder
2 tablespoons Worcestershire powder
1 tablespoon lemon pepper
1 tablespoon black pepper
1 tablespoon vinegar powder
1 teaspoon cayenne
1 teaspoon rubbed sage
1 teaspoon dried basil
½ teaspoon ground rosemary

Combine all of the ingredients and blend well. Store in sealed jar in a cool, dark place until ready to use, up to 6 months.

Barbecued Baby Back Ribs

Click here to download the full recipe as a PDF

Serves 4 to 6

2 slabs baby back ribs
½ cup W’ham seasoning of your choice (or use the recipe that follows)
Apple juice, for basting

Set up your smoker to cook indirectly at 250º–275ºF. This temperature is a little higher than usual, but John believes that ribs should be cooked hotter than most barbecue. To prepare the ribs, trim them of excess fat. Do not remove the membrane from the back of the ribs before you cook them. John, like many other Memphis pitmasters we’ve met, says that leaving the membrane on keeps the meat juices in. Paul and John have a friendly disagreement on this technique. Sprinkle the ribs all over with the W’ham seasoning. Place the ribs in the smoker. If you hang the ribs like John and Paul do, you don’t have to turn them. Just baste them with apple juice after 1½ hours. If you cook the ribs on a grate or in a rib rack, turn them after 1½ hours and baste with apple juice. Cook the ribs 3 to 4 hours or until you can take two ribs side by side and easily tear them apart. When the ribs are finished cooking, remove the membrane and serve.

By Gregory Dal Piaz

Oklahoma Joe's Slaughterhouse Five Ribs

Click here to download the full recipe as a PDF

Serves 4 to 8

2 tablespoons white cane sugar
1 tablespoon light brown sugar
2 tablespoons Hungarian paprika
2 tablespoons Lawry’s Seasoned Salt
1½ teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon granulated onion
1 teaspoon white pepper
1 teaspoon finely ground black pepper
2 (2½-pound) slabs spareribs

In a small bowl, combine the sugars, paprika, seasoned salt, chili powder, cumin, onion, white pepper, and black pepper and blend well. You can do this ahead of time, cover, and store in a cool, dark place until ready to use.

To prepare the ribs, remove the membrane from the back of the slab and trim any excess fat. Season the slabs all over with all of the rub. Cover and let rest in the refrigerator for at least 2 hours or overnight.

Cook the ribs using the indirect method at 275°F. Jeff says that cooking the ribs at the higher temperature does two things: it renders the fat better, and you get more flavorful ribs. Cook the ribs for 5 to 6 hours, turning them every 2 hours.

The ribs are done when you can easily tear or pull two ribs apart.

J's Salsa

1 Habanero/Jalepeno/Serrano (your choice, 1 minimum)
1 can mild ROTEL
1" peeled Ginger (preference)
3 cloves garlic
2 tbsp cider vinegar
1 tbsp honey (sugar to substitute) but the honey handles the bite
   better
Salt and Pepper to taste (1 tbsp salt/ 1 tsp pepper)
1/2 med. red onion
1/2 bunch cilantro
1 lg. tomato
1 juice lime

I use a food processor for the garlic and habanero, be careful of the
fumes from the pepper when you lift the lid, they can take you by
surprise.

I chop everything else.

Blue Drink from American Academy Fundraiser

1/2 oz Blue curaco
1/2 oz Sweet & sour
1/2 oz Citron
1/2 oz Razzberry liqour

Naan

FRIDAY, MARCH 26, 2010

Naan Bread - A MUCH Better Recipe

A few years ago, I posted a naan bread recipe. It was okay. Just okay.

I have a new recipe for naan that will make (in my opinion) naans that are as good as the naan bread on offer in the local curry house. You can make them fairly easily without the trouble and expense of getting a tandoor installed.

This recipe makes about six naan bread.
You will need:

1 sachet active dry yeast
1 cup warm water
1/4 cup white sugar3 tablespoons milk
1 beaten egg
2 teaspoons salt
4 1/2 cups flour
melted butter for brushing on the just cooked naan (very optional)

A flat skillet or griddle with a handle.

Dissolve the yeast in the cup of warm water in a measuring jug, add the 1/4 cup of sugar and stir. Let this sit until the yeast starts to go all frothy. Add in the milk, beaten egg and salt.
Put two cups of the flour in a large mixing bowl and add in the measuring jug of wet ingredients. Stir it until it is a smooth goo. Stir in the remaining flour until you have a nice dough. Scrape the dough out onto a clean floured surface and knead it until it is smooth. Place the dough in an oiled bowl, cover with cling film or a clean kitchen towel and leave to rise. Depending on the temperature of the kitchen this can take as little as an hour or much longer. If you are making this dough ahead of time, cover in cling film so that the dough doesn't start to develop a dry skin. In the winter my kitchen is cold. I turn on the oven before I start making the dough and turn it off after kneading. I then open the oven and place the bowl with dough in the warm but-not-hot-enough-to-cook oven.

After the dough is risen and you are ready to cook the naan, divide the dough into what I can only describe as small handfuls of dough and on a surface that has been dusted with flour roll the dough portions into a smooth ball and roll them out until they are just about 1/4 of an inch thick. I never actually measured the thickness of the dough 1/4 inch is a guess. You don't want it as thin as a pie crust. Think American pancake or British drop scone thickness.
This is my griddle.

Heat a skillet or griddle and your oven's grill or broiler up and one by one place the rolled out dough on a skillet. Leave it to cook until you see small bubbles forming on the surface. Then WITHOUT TURNING the dough over, stick the whole thing, skillet and all under the grill/broiler. Naturally you have common sense and will leave the handle of the skillet or griddle sticking out and away from the grill/broiler element so that you can remove it when the naan is finished.DO NOT WALK AWAY from the bread at this point. You will have to watch it as it cooks very quickly. The bread will puff up. If the puffed bread touches the grill/broiler element, it will burn and you'll have to move the rack down a notch for the next one. When the bread is done on the top, it will be done on the bottom.

Tip the naan off onto a dish and put the skillet/griddle back on the flame to to do the next one. Brush with melted butter at this point if you want. Do this one by one until all the dough has been cooked into naan bread.

I make these just before I serve a curry so that they're still warm when we sit down to eat.