tag:blogger.com,1999:blog-48584331543941955552024-03-19T18:49:42.647-04:00 Recipe SpyConcerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comBlogger2564125tag:blogger.com,1999:blog-4858433154394195555.post-24516815964029605502020-04-28T18:49:00.000-04:002020-04-28T21:39:23.588-04:00Bulgogi Recipe (Korean BBQ Beef) 불고기<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhvXZurvTRPX71VYulv6zqt0S9iFQIQ-3oQk1nFBuarwGEpXjheA8FfYXg14bydNLFxR6ipsr-Hu385tg1cP_YrY8Q5e8Td9fWzPE1udXn9Jolv_kqEoGtcqhhNbp1_utWW6arpgrCAY/s332/Bugogi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhvXZurvTRPX71VYulv6zqt0S9iFQIQ-3oQk1nFBuarwGEpXjheA8FfYXg14bydNLFxR6ipsr-Hu385tg1cP_YrY8Q5e8Td9fWzPE1udXn9Jolv_kqEoGtcqhhNbp1_utWW6arpgrCAY/s320/Bugogi.jpg" width="320" /></a></div>
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Rating: 5 Stars by Over 1735 Reviewers<br />
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<b style="color: #6fa8dc;">Ingredients:</b><br />
1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick<br />
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<b><span style="color: #6fa8dc;">Marinade (For 1 Pound of Beef):</span></b><br />
½ cup of crushed pear<br />
¼ cup onion purée<br />
4 cloves of minced garlic<br />
1 teaspoon minced ginger<br />
1 chopped green onion<br />
2 tbs soy sauce<br />
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)<br />
a pinch of ground black pepper<br />
1 tbs toasted sesame oil<br />
several thin slices of carrot<br />
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<b style="color: #6fa8dc;">Procedure:</b><br />
Mix all the marinade ingredients in a bowl.<br />
Add the sliced beef and mix well.<br />
You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef. Serve with ssamjang.<br />
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Recipe Type: Authentic<br />
Recipe Author: Maangchi<br />
Original Photograph By: seriouseats.com<br />
Photograph Retouched By: Recipe Spy<br />
Source: http://www.maangchi.com/recipe/bulgogi<br />
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<!--GOOGLE TRACKER ENDS --------------------------------------------------------->Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-58382524742504669652020-04-28T14:20:00.000-04:002020-04-28T21:54:17.116-04:00Vignola Cinque Terre: Roasted Cod and Mussels in Tomato Ragu Recipe<div class="separator" style="clear: both; text-align: center;">
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Serves: 4<br />
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<b style="color: #6fa8dc;">Ingredients:</b><br />
Four 5-ounce cod fillets<br />
1 tablespoon, plus 1 teaspoon butter, softened<br />
1 tablespoon, plus 1 teaspoon bread crumbs<br />
1 tablespoon chopped parsley<br />
2 cups white wine<br />
4 dozen Maine mussels<br />
1½ cups tomato sauce, preferably homemade<br />
2 teaspoons finely chopped capers<br />
2 teaspoons minced garlic<br />
2 teaspoons finely chopped anchovies<br />
Red pepper flakes<br />
¼ cup diced potato<br />
¼ cup shaved fennel<br />
Olive oil<br />
Salt and freshly ground pepper<br />
Lemon wedges<br />
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<b style="color: #6fa8dc;">Procedure:</b><br />
1. Preheat oven to 375°F.<br />
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2. Butter a cookie sheet or shallow baking dish large enough to hold the fish fillets; add the fish and sprinkle with salt and pepper. Rub the fish with the softened butter and coat with bread crumbs. Sprinkle parsley evenly over the top.<br />
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3. Pour 1 cup of white wine in the bottom of the pan, place the pan in the oven and roast fish for 8 to 12 minutes, or until it is opaque and firm. Coat the bottom of a large sauté pan with olive oil.<br />
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4. Add capers, garlic and anchovies and stir until garlic is fragrant and capers are toasted. Add potato and fennel and sauté for 1 minute.<br />
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5. Add mussels, tomato sauce, red pepper flakes and the remaining 1 cup of white wine. Cover the pan and simmer until all the mussels are open, watching carefully to make sure you do not overcook them.<br />
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6. To serve, place mussels around the perimeter of four large shallow bowls. Place some of the sauce in the bottom of the bowl and lay a piece of the fish on top. Drizzle with more olive oil if desired and serve with lemon wedges.<br />
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Recipe Type: Authentic<br />
Recipe Author: Chef Lee Skawinski, Chef/Owner of Vignola Cinque Terre<br />
Original Photograph By: Vignola Cinque Terre<br />
Photograph Retouched By: Recipe Spy<br />
Restaurant: Vignola Cinque Terre, 10 Dana Street, Portland, Maine<br />
Source: www.mediabistro.com/portfolios/samples_files/1022108_bDOENxM7ebG0Y7JY12xlD6xHI.pdf<br />
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<!--GOOGLE TRACKER ENDS --------------------------------------------------------->Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-24809641589387513452020-04-28T00:00:00.000-04:002020-04-28T22:14:04.812-04:00Salisbury Steak with Roast Garlic Mashed Potatoe Recipe - Chef Emeril Lagasse<div class="separator" style="clear: both; text-align: center;">
<span style="color: #333333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7xUzs9ypZy5QH93z36p_aCjxoIMXH5GQkkEibJDQMCBfoOs9g-sYLxD-6yiM5zHDdgzTumoCISubL4ftVLcOPNykNxp72DLB4qPZ8vhxP-nBpeUvMQRyiSEcLq_CPIOaZj0QNFLQWTuT/s1600/Salisbury+Steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7xUzs9ypZy5QH93z36p_aCjxoIMXH5GQkkEibJDQMCBfoOs9g-sYLxD-6yiM5zHDdgzTumoCISubL4ftVLcOPNykNxp72DLB4qPZ8vhxP-nBpeUvMQRyiSEcLq_CPIOaZj0QNFLQWTuT/s320/Salisbury+Steak.jpg" width="320" /></a></span></div>
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Yield: 6-8 servings<br />
Cook Time: 60-120 min<br />
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<b><i>Salisbury Steak Ingredients:</i></b><br />
1/2 pound sliced bacon, cut into 1/2-inch pieces<br />
1½ cups chopped yellow onions<br />
1 pound cremini or button mushrooms, wiped clean and thinly sliced<br />
2½ teaspoons salt<br />
1/2 cup minced shallots<br />
2 sprigs fresh thyme<br />
1 sprig fresh rosemary leaves<br />
1/2 cup dry red wine<br />
2 tablespoons flour<br />
2 cups rich beef stock<br />
1/2 cup heavy cream, plus 2 tablespoons<br />
1½ pounds ground beef, such as chuck<br />
3/4 pounds ground veal<br />
1/2 pounds ground pork<br />
2 egg yolks<br />
2 teaspoons Dijon mustard<br />
1 1/2 teaspoons Worcestershire sauce<br />
1 tablespoon minced garlic<br />
Freshly ground black pepper<br />
2 tablespoons cold unsalted butter<br />
2 tablespoons chopped chives<br />
Chef Emeril Lagasse's Roast Garlic Mashed Potatoes: <a href="http://recipespy.blogspot.com/2013/09/roast-garlic-mashed-potatoe-recipe-chef.html" onclick="centeredPopup(this.href,'myWindow','740','565','yes');return false">Here <span style="font-size: xx-small;">>></span></a><br />
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<b><i>Salisbury Steak Procedure:</i></b><br />
In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp. Transfer the bacon to the bowl of a food processor and set aside. Remove all but 3 tablespoons of the bacon fat from the skillet. Reserve the additional rendered bacon fat in a small bowl and set aside.<br />
Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes. Combine the onions with the bacon in the bowl of the food processor and process until smooth. Transfer to a large bowl and set aside to cool.<br />
Heat 3 tablespoons of the remaining bacon fat in the pan. Add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 minutes. Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes. Add the red wine and cook until almost completely evaporated. Sprinkle the flour over the shallots and mushrooms, and stir to combine. Cook for 1 minute. Add the beef stock and cook for 5 minutes, until thickened. Add 1/2 cup of the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 minutes. Cover and keep hot while you prepare the meat patties.<br />
Preheat the broiler to 500 degrees F.<br />
In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.<br />
Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling pan. Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.<br />
Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated. Taste and adjust the seasoning if necessary.<br />
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Serve the patties immediately with the Roast Garlic Mashed Potatoes (recipe follows), with some of the mushroom sauce ladled over the top.<br />
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Recipe Type: Authentic<br />
Recipe Author: Chef Emeril Lagasse<br />
Original Photograph By: paleomg.com<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: http://abcnews.go.com/GMA/recipe/salisbury-steak-mushroom-gravy-roast-garlic-mashed-potatoes-20097252<br />
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<!--GOOGLE TRACKER ENDS ------------------------------------------------------------->Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-87802585301847699462020-04-27T17:59:00.001-04:002020-04-27T17:59:25.301-04:00Dollywood Cinnamon Bread Recipe<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8kfLINwhCFtjWsn4i7PODi57STydNww8lG5PJftWT2WFH-BZlbwksSOxRQKlvHBlUTKJDgKs9G5recnih5Y4SyhewF8wMCKjtycQV37M9W8GzFu4zXwAxWYEVpIJ2YonijT07yBj8Ql3/s1600/Dollywood+Cinnamon+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="820" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8kfLINwhCFtjWsn4i7PODi57STydNww8lG5PJftWT2WFH-BZlbwksSOxRQKlvHBlUTKJDgKs9G5recnih5Y4SyhewF8wMCKjtycQV37M9W8GzFu4zXwAxWYEVpIJ2YonijT07yBj8Ql3/s320/Dollywood+Cinnamon+Bread.jpg" width="320" /></a></div>
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Restaurant: Grist Mill</div>
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Description: Dollywood’s iconic pull-apart cinnamon bread, served hot with apple butter or icing.</div>
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Dairy: milk, unsalted butter</div>
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Seasonings: granulated sugar, salt, light brown sugar, cinnamon, confectioners' sugar</div>
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Sauces/Syrups: light corn syrup</div>
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Other: active dry yeast, bread flour, </div>
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Cooking Method: Oven</div>
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Yields: two three-by-six-inch loaves</div>
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<b><i>Dough Ingredients: </i></b></div>
1/2 cup warm water (100 to 110 degrees Fahrenheit)<br />
3/4 tsp. active dry yeast<br />
1 tbsp. plus a pinch of granulated sugar<br />
1 ½ cups bread flour<br />
1/2 tsp. salt<br />
2 tbsps. unsalted butter, melted and cooled<br />
Cooking spray<br />
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<b><i>Topping Ingredients: </i></b><br />
1/4 cup granulated sugar<br />
1/4 cup packed light brown sugar<br />
1 tbsp. ground cinnamon<br />
6 tbsps. unsalted butter, melted<br />
2 tbsps. light corn syrup<br />
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<b><i>Glaze Ingredients:</i></b><br />
1 1/4 cups confectioners' sugar<br />
Pinch of salt<br />
2 tbsps. unsalted butter, melted<br />
3 to 5 tbsps. milk<br />
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<div>
<b><i>Procedure:</i></b><br />
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Make the dough: Combine the warm water, yeast, and a pinch of granulated sugar in a small bowl and let sit until foamy, five to eight minutes. Meanwhile, whisk the bread flour, remaining one tablespoon of granulated sugar, and salt in a stand mixer.<br />
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Add the yeast mixture and melted butter to the flour mixture. Knead with the dough hook on medium speed until it is smooth and elastic, about eight minutes. Transfer to a bowl coated with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about one and a half hours.<br />
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Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer to a work surface; knead a few times. Cut in half and gently shape into two three-by-six-inch loaves (do not overwork the dough). Place the loaves three inches apart on the prepared pan. Lightly spray the loaves with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to one hour.<br />
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Make the topping: Whisk the granulated sugar, brown sugar, and cinnamon in a small baking dish. Whisk the melted butter and corn syrup in another small baking dish.<br />
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Preheat the oven to 350 degrees. Line two nine-by-five-inch loaf pans with parchment paper, leaving a two-inch overhang on all sides. Cut four deep slashes across the top of each loaf (the loaves will look deflated). Dip each loaf in the butter-corn syrup mixture, turning to cover, then coat with the cinnamon sugar, making sure to get the sugar in the crevices. Place the loaves in the prepared pans. Drizzle with any remaining butter mixture and sprinkle with any remaining cinnamon sugar. Bake until light brown, 25 to 30 minutes. Lift the bread out of the loaf pans using the parchment overhang and transfer to a rack. Let cool in the paper, about 15 minutes.<br />
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Meanwhile, make the glaze: Whisk the confectioners' sugar, salt, melted butter, and three tablespoons of milk in a bowl until smooth. Whisk in up to two more tablespoons of milk as needed to loosen. Drizzle on the warm loaves or serve on the side for dipping.<br />
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Hotel/Inn/Resort/Park: Dollywood<br />
Restaurant: Grist Mill<br />
Recipe Type: Authentic<br />
Submitted By: Dollywood<br />
Recipe Author: Dollywood<br />
Original Photograph By: SmokyMountains.com<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://www.travelandleisure.com/food-drink/official-dollywood-cinnamon-bread-recipe</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-18023578172759007842020-04-26T13:00:00.000-04:002020-04-26T15:18:09.975-04:00Red Velvet Cupcakes - Chef Buddy Valastro<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><b><i>Ingredient</i></b><b><i>s:</i></b><br />
1¼ cups vegetable shortening<br />
2 cups sugar, plus more for sprinkling the parchment paper<br />
1 tablespoon unsweetened Dutch-process cocoa powder<br />
4½ teaspoons (2 tubes) red food coloring gel<br />
3 cups cake flour, plus more for flouring the cake pans<br />
1¼ teaspoons fine sea salt<br />
1¼ teaspoons pure vanilla extract<br />
1¼ teaspoons baking soda<br />
1¼ teaspoons distilled white vinegar<br />
3 extra-large eggs<br />
1¼ cups buttermilk<br />
Unsalted butter (about 2 tablespoons), nonstick spray or vegetable oil, for greasing the cupcake pans<br />
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<b><i>Procedure:</i></b><br />
Position a rack in the center of the oven, and preheat to 350°F.<br />
Put shortening, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda and vinegar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning.) Mix to combine, starting at low speed, then raise the speed to low-medium and mix for about 1 minute. Add the eggs one at a time, mixing for 1 minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions.<br />
Grease the cupcake pans with the butter, and flour them.<br />
Divide the batter evenly between the pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out.<br />
Bake until the cupcakes begin to pull from the sides of the pans and are springy to the touch, 35-40 minutes.<br />
Remove cupcakes from the oven and let cool for at least 30 minutes, preferably 1 hour. The cupcakes should be at room temperature before you remove them from the pan.<br />
Put a piece of parchment paper on a cookie sheet, sprinkle with sugar, and one at a time, turn the pans over and turn the cupcakes out onto the parchment; the sugar will keep them from sticking.<br />
Refrigerate or freeze until ready to decorate with cream cheese frosting.<br />
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Recipe Type: Authentic<br />
Submitted By: Chef Buddy Valastro<br />
Recipe Author: Chef Buddy Valastro<br />
Original Photograph By: glorioustreats.com<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: http://abcnews.go.com/GMA/recipe/red-velvet-cupcakes-recipe-buddy-valastro-23898397<br />
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<!--GOOGLE TRACKER ENDS ------------------------------------------------------------->Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-78935181323031043152020-04-25T22:45:00.000-04:002020-04-26T03:14:07.963-04:00Go-To Chocolate Brownie Recipe - Chef Dominique Ansel<table><tbody>
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<td><div class="separator" style="clear: both; text-align: center;">
<a href="https://recipespy.blogspot.com/2020/04/go-to-chocolate-brownie-recipe-chef.html">
<img border="0" data-original-height="571" data-original-width="846" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfu71OMOR2Q7pxpnoEqDZOpfitdV5w9suEbHbO1IpM3XWO_NjJ0ePRccuCxbQfoHLNxN1RByuyP0p7PHCed0A_u6wifSHLJmHR4b1jd0FNLCYVDuJuoLk3vyR0h8bwXV_ixDpa3p1CZQXh/s320/Chocolate+Brownies.jpg" width="325" /></a></div>
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Chef: Dominique Ansel<br />
<div>
Description: "top crunches at the first bite, yielding a chewy middle"</div>
<div>
Dairy: unsalted butter, eggs </div>
<div>
Seasonings: salt </div>
<div>
Other: sugar, baking powder, all-purpose flour, chocolate chips, cocoa powder</div>
<div>
Cooking Method: Oven</div>
Total: 45 minutes<br />
Yields: 16 (2-inch or 5 cm) individual brownies or one 8-inch (20 cm) round cake base (2 to 21/2 inches or 5 to 6.25 cm tall)</td> <td></td> <td><br /></td></tr>
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<b><i>Chef's Notes: </i></b><br />
I like using milk chocolate chips for this recipe, but you could use dark chocolate instead, or a combination of the two.<br />
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<b><i><br /></i></b>
<b><i>Equipment: </i></b></div>
8-inch (20 cm) square cake pan or 8-inch (20 cm) round cake pan<br />
<br />
<br />
<div>
<b><i>Ingredients: </i></b></div>
150 grams unsalted butter, at room temperature (1 1⁄3 sticks) <br />
300 grams granulated sugar (1 ½ cups) <br />
135 grams eggs (3 large) <br />
70 grams cocoa powder, plus more for the pan (1/2 cup + 4 teaspoons)<br />
3 grams salt (1/2 teaspoon)<br />
4 grams baking powder (1 teaspoon) <br />
115 grams all-purpose flour (1 cup)<br />
225 grams chocolate chips (8 ounces or 11⁄3 cups)<br />
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<br />
<div>
<b><i>Procedure:</i></b><br />
<div>
1. Preheat the oven: Preheat the oven to 350°F (175°C). Butter the bottom, sides,<br />
and edges of an 8-inch (20 cm) square or round cake pan. Pour in some cocoa powder and shake it around until the pan is evenly coated, then tap out any excess cocoa powder.*<br />
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<br />
* Using cocoa powder instead of flour to dust your baking pan means there won't be any spots of white flour on the brownies when you remove them from the pan.<br />
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2. Make the sugar mixture: Combine the butter and 100 grams (1/2 cup) of the sugar in a medium saucepan. Heat over medium heat, stirring slowly, until the sugar has dissolved and the butter has melted completely, 1 to 2 minutes.<br />
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<br />
3. Make the egg mixture: Whisk together the eggs and remaining 200 grams (1 cup) sugar until smooth.<br />
<br />
4. Make the batter: Pour the sugar mixture into the egg mixture and whisk to combine. Add the cocoa powder, salt, baking powder, and flour and whisk to combine.* Add the chocolate chips and fold them in with a spatula until evenly incorporated. Pour the batter into the prepared pan until it reaches halfway up the sides. If you are making a cake base, pour it into the round cake pan. If you are making individual brownies, pour it into a square baking pan. Level the surface with a spatula if needed.<br />
<br />
* Here's an easy way to sift dry ingredients: Combine them in a bowl and use a whisk to break up any lumps before adding them to a batter.<br />
<br />
5. Bake the brownie: Bake for 30 to 35 minutes. Because of their dark color, it's harder to tell when brownies are ready to come out of the oven. Look for the top of the brownies to set, with a few cracks in the surface.<br />
<br />
6. Unmold the brownie: If you baked the brownie in a cake ring, let it cool completely in the ring on the sheet pan, then unmold it by pulling up the cake ring. If you are making individual brownies, let them cool for 15 to 20 minutes until they are warm and set. Pour soft caramel over the pan of brownies; let cool completely before slicing. I like to remove the corner square first to make the other squares easier to get out<br />
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Recipe Type: Authentic<br />
Recipe Author: Chef Dominique Ansel<br />
Chef's Background: James Beard Award-winning pastry<br />
Original Photograph By: Salon.com, Simon & Schuster/Evan Sung<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://www.salon.com/2020/04/19/james-beard-award-winning-pastry-chef-dominique-ansel-shares-his-go-to-brownie-recipe-with-salon/</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-9527311336869032512020-04-25T21:01:00.000-04:002020-04-26T03:14:45.750-04:00Hurricane Grill & Wings: Chipotle Raspberry Wings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD304YIzUXLT7_C-Dhi5KsTku1ZxrxUogxttFk8XrxBy73AgCTUB_f2EgrK2jxfNTpgptpAEInJQNNkGxqegeJ7PSL5aDOjzIP0Z6cOrBEukrdccXy5vijgQmFXy-NfoEWS57HKIbzkbKJ/s1600/wings.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD304YIzUXLT7_C-Dhi5KsTku1ZxrxUogxttFk8XrxBy73AgCTUB_f2EgrK2jxfNTpgptpAEInJQNNkGxqegeJ7PSL5aDOjzIP0Z6cOrBEukrdccXy5vijgQmFXy-NfoEWS57HKIbzkbKJ/s320/wings.png" width="320" /></a></div>
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Meats: chicken wings</div>
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Produce: garlic</div>
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<div style="text-align: start;">
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Dairy: butter</div>
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<div style="text-align: start;">
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Seasonings: salt and pepper</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
Other: olive oil, raspberry jam, chipotle peppers, soy bean oil</div>
</div>
<div style="text-align: start;">
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Cooking Method: fry</div>
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<b><i>Sauce Ingredient</i></b><b><i>s:</i></b> </div>
2 Tablespoon Butter<br />
1 Tablespoon Garlic<br />
1 Tablespoon Olive Oil<br />
1 Cup Seedless Raspberry Jam (or 2 cups of fresh raspberries)<br />
1/2 Cup Chopped Chipotle Peppers (more or less depending on spice preference)<br />
Salt and pepper to taste<br />
<br />
<b><i>Wings</i></b> <b><i>Ingredient</i></b><b><i>s:</i></b> :<br />
5 Pound Chicken Wings<br />
Soy Bean Oil (as needed)<br />
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<div>
<b><i>Procedure:</i></b><br />
<b><i>Sauce</i></b> <b><i>Procedure</i></b>:<br />
Step 1:<br />
Mix ingredients and simmer over medium heat to desired consistency<br />
<br />
<b><i>Wings Procedure</i></b>:<br />
Step 1: Preheat oil in fryer to 350 degrees. We prefer a soy bean based oil, as they are healthier and ideal for those with food allergies.<br />
<br />
Step 2: Clean wings.<br />
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Step 3: Take extra care to properly drain the wings of all liquid before placing in fryer.<br />
<br />
Step 4: While cooking, shake the basket frequently to break apart the wings and keep them from sticking to one another.<br />
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Step 5: Cooking times will vary depending on wing size. Hurricane Grill & Wings cooks their jumbo wings for nine and a half minutes. Smaller sized wings may require less time, but viewers should always be sure to cook to an internal temperature of 165 degrees.<br />
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Step 6: A good indication the wings are almost done is they will begin to float to the top of the oil. You want to cook them to a light golden brown.<br />
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Step 7: Once the wings are finished cooking, they can either be tossed in your favorite wing sauce or you can apply a rub of choice.</div>
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<div>
Restaurant: Hurricane Grill & Wings in West Palm Beach, Florida, USA</div>
<div>
Recipe Type: Authentic </div>
<div>
Recipe Author: Hurricane Grill & Wings</div>
<div>
Original Photograph By: foxnews.com/Hurricane Grill & Wings</div>
<div>
Photograph Retouched By: Recipe Spy</div>
<div>
Recipe Source: http://www.foxnews.com/recipe/chipotle-raspberry-wings</div>
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<!--GOOGLE TRACKER ENDS ------------------------------------------------------------->Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-13961104362684660842020-04-25T19:49:00.002-04:002020-04-26T03:21:39.292-04:00IKEA: Swedish Meatballs Recipe<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6l5KlUyjQuS_04k7YUQ9-z7KPxs5zmeAnEzxa2TcYUxuoTGgQaM4X_PS3i2qdNOmak_ujLCg33qq0srQ2WPPzW4aaDXcyEf8_W25vSrsis6R9N896qz0D2aFnSjW8BSkKE-_cANvMvyx/s1600/Ikea+Swedish+Meatballs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="664" data-original-width="700" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6l5KlUyjQuS_04k7YUQ9-z7KPxs5zmeAnEzxa2TcYUxuoTGgQaM4X_PS3i2qdNOmak_ujLCg33qq0srQ2WPPzW4aaDXcyEf8_W25vSrsis6R9N896qz0D2aFnSjW8BSkKE-_cANvMvyx/s320/Ikea+Swedish+Meatballs.jpg" width="320" /></a></div>
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<a name='more'></a>Restaurant: IKEA<br />
Meats: beef, pork<br />
Produce: onion, garlic<br />
Dairy: whole milk<br />
Seasonings: salt, pepper<br />
Sauces: IKEA cream sauce<br />
Other: breadcrumb<br />
Cooking Method: stovetop<br />
<br />
Serves: 4<br />
<br />
<b><i><br /></i></b>
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<div style="text-align: center;">
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<b><i><br /></i></b>
<b><i>Ingredients: </i></b></div>
500g beef mince (16.7 ounces)<br />
250g pork mince (8.8 ounces)<br />
1 onion finely chopped<br />
1 clove of garlic (crushed or minced)<br />
100g breadcrumbs (3.5 ounces) or (3/4 cup +1/3 cup)<br />
1 egg<br />
5 Tablespoons of whole milk<br />
generous salt and pepper<br />
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<a href="https://recipespy.blogspot.com/2020/04/ikea-cream-sauce-recipe.html" onclick="centeredPopup(this.href,'myWindow','740','565','yes');return false"><span style="color: black;">IKEA Cream Sauce Recipe >></span></a>
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<div>
<b><i>Procedure:</i></b><br />
<div>
Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.<br />
<br />
Shape mixture into small, round balls. Place on a clean plate, cover, and store in the refrige for 2 hours (this will help them hold their shape whilst cooking).<br />
<br />
In frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.<br />
<br />
When browned, add to an ovenproof dish and cover. Place in a hot oven (180° C conventional or 160° C fan) and cook for a further 30 minutes.<br />
<br />
Make cream sauce to serve on top of meatballs.<br />
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<div>
Restaurant: Ikea<br />
Recipe Type: Authentic<br />
Submitted By: Ikea UK<br />
Recipe Author: Ikea<br />
Original Photograph By: Ikea UK<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://twitter.com/IKEAUK/status/1252269467515617280/photo/1</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-56000865738601465172020-04-25T19:04:00.000-04:002020-04-26T03:23:02.518-04:00The Cheesecake Factory: Cinnamon Roll Pancakes Recipe<table><tbody>
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<td><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdSFe_48HSGI2mGemI9PPDQnUDiWUvjj59oBp_L_0Ppm1pcJ2seTR4fbE7ioncA7N86ijFQyZGmcrvwdTADOxteZKrScFDhjQQ8wh2Wq3MQiqR9238BCGuQfLJQE9R7XmrUPXyk6WgHzT/s1600/Cheesecake+Factory+Cinnamon+Roll+Pancakes.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdSFe_48HSGI2mGemI9PPDQnUDiWUvjj59oBp_L_0Ppm1pcJ2seTR4fbE7ioncA7N86ijFQyZGmcrvwdTADOxteZKrScFDhjQQ8wh2Wq3MQiqR9238BCGuQfLJQE9R7XmrUPXyk6WgHzT/s320/Cheesecake+Factory+Cinnamon+Roll+Pancakes.png" width="320" /></a></div>
<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a name='more'></a><br />
Restaurant: Cheesecake Factory<br />
<div>
Dairy: Buttermilk, Eggs, </div>
<div>
Seasonings: Kosher Salt, Powdered Sugar, </div>
<div>
Other: All-Purpose Flour, Baking Powder, Vegetable Oil</div>
<div>
Cooking Method: Stovetop</div>
Yields: 8 pancakes<br />
Serves: 4 (2 pancakes each)</td> <td></td> <td><br /></td></tr>
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<div>
<b><i>Ingredients: </i></b></div>
Servings: 4 (2 pancakes each)<br />
<br />
1¾ cups All-Purpose Flour<br />
1 Tbl Baking Powder<br />
1 tsp Kosher Salt<br />
2 cups Buttermilk<br />
2 ea. Eggs<br />
1 tsp. Vanilla<br />
2 Tbls. Vegetable Oil<br />
2 tsps. Vegetable Oil<br />
1 cup Cinnamon Swirl<br />
½ cup Vanilla Icing<br />
Powdered Sugar (optional)<br />
<br />
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<div>
<b><i>Procedure:</i></b><br />
<div>
1. Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.<br />
<br />
2. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.<br />
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3. Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.<br />
<br />
4. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.<br />
<br />
5. Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.<br />
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6. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.<br />
<br />
7. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.<br />
<br />
8. Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.<br />
<div>
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<div>
Restaurant: Cheesecake Factory<br />
Recipe Type: Authentic<br />
Submitted By: Cheesecake Factory<br />
Recipe Author: Cheesecake Factory<br />
Original Photograph By: Cheesecake Factory<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://www.thecheesecakefactory.com/about-us/our-recipes/cinnamon-roll-pancakes/</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-20589423147756285952020-04-25T18:55:00.000-04:002020-04-26T00:31:04.078-04:00The Cheesecake Factory: Cajun Jambalaya Pasta Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyv5purDj8em2wDObW5jXvg_EIms49Zq0l49rmvkpsS1U8SCroMzVjAerTa5qN1gpMO0vgjbkbdimG8UFJXl-PXriORQ3kfcjwYetrR28ZEznBhbp8n5JAKCbXurHRJKO2WWycYmtLuee5/s1600/Cajun+Jambalaya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="680" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyv5purDj8em2wDObW5jXvg_EIms49Zq0l49rmvkpsS1U8SCroMzVjAerTa5qN1gpMO0vgjbkbdimG8UFJXl-PXriORQ3kfcjwYetrR28ZEznBhbp8n5JAKCbXurHRJKO2WWycYmtLuee5/s320/Cajun+Jambalaya.jpg" width="320" /></a></div>
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<a name='more'></a><br /><br />
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Restaurant: The Cheesecake Factory</div>
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Meats: Chicken Breast</div>
<div>
Seafood: Shrimp </div>
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Produce: Parsley, Peppers (Red, Yellow and Green), Red Onions, Garlic, Roma Tomatoes</div>
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Seasonings: Cajun Spice, Kosher Salt, Ground Black Pepper</div>
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Sauces/Broths: Chicken-Seafood Broth</div>
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Other: Olive Oil, Linguini Pasta</div>
<div>
Cooking Method: Stovetop</div>
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Yields: 2 Serving</div>
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<br />
<b><i>Ingredient</i></b><b><i>s:</i></b><br />
2 fz. Olive Oil<br />
1 lb. Boneless/Skinless Chicken Breasts, cut into 1" pieces<br />
2 Tbls. Cajun Spice Blend<br />
4 oz. Red, Yellow, Green Peppers, cut into thin strips<br />
4 oz. Red Onions, cut into thin strips<br />
6 oz. Shrimp (shells, tails, and veins removed)<br />
1 Tbl. Blanched Garlic, minced<br />
2 tsps. Cajun Spice Blend<br />
1/2 tsp. Kosher Salt<br />
1/4 tsp. Ground Black Pepper<br />
4 oz. Roma Tomatoes, diced 1" pieces<br />
1½ cups Spicy Chicken-Seafood Broth<br />
1 Tbl. Chopped Parsley<br />
1 lb. Linguini Pasta (fresh)<br />
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<b><i>Procedure:</i></b><br />
Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.<br />
<br />
Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper, and a little more Cajun spice.<br />
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Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender.<br />
Drop the pasta into boiling salted water, and cook until “al dente.”<br />
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Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.<br />
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Restaurant: The Cheesecake Factory<br />
Recipe Type: Authentic<br />
Recipe Author: The Cheesecake Factory<br />
Original Photograph By: The Cheesecake Factory<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: http://www.thecheesecakefactory.com/about-us/our-recipes/cajun-jambalaya-pasta/<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYxlTWF4OVNpC7PBGCFDj89avPJAbDqyTpcaBAUP_ja4ZjnTyi7UhrM-Fok7DyI-z7EMISF38bpPvYAXmyJgLoIKeCrMy2zvtMASLiojinKlIRNUPeFEnGSKx4ABjqn6G6BkAC8d-7fz-/s1600/Disney+Cookie+Fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="241" data-original-width="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYxlTWF4OVNpC7PBGCFDj89avPJAbDqyTpcaBAUP_ja4ZjnTyi7UhrM-Fok7DyI-z7EMISF38bpPvYAXmyJgLoIKeCrMy2zvtMASLiojinKlIRNUPeFEnGSKx4ABjqn6G6BkAC8d-7fz-/s1600/Disney+Cookie+Fries.jpg" /></a></div>
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Restaurant: Disney: Beaches & Cream Soda Shop</div>
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<div style="text-align: start;">
<div style="text-align: left;">
Description: Cookie Fries</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
Dairy: liquid egg substitute, plant-based margarine</div>
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<div style="text-align: start;">
<div style="text-align: left;">
Seasonings: molasses</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
Other: flour, powdered sugar, mini chocolate chips</div>
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<div style="text-align: start;">
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Cooking Method: </div>
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<div style="text-align: start;">
<div style="text-align: left;">
Prep: min + Cook: min = Total:</div>
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<div style="text-align: start;">
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Yields: 32 cookie fries</div>
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<b><i>Chef's Notes: </i></b><br />
Plant-based egg substitutes vary by brand and may absorb different amounts of flour and sugar. If the dough is too sticky, add 1 additional tablespoon of powdered sugar at a time until it resembles the texture of traditional cookie dough. Fold in chocolate chips, chill, and bake as directed.<br />
<br /></div>
<br />
<div>
<b><i>Ingredients: </i></b></div>
2 ¾ cup all-purpose flour<br />
1/2 cup plus 1 tablespoon powdered sugar<br />
1/2 cup plus one tablespoon plant-based margarine, softened<br />
7 tablespoons warm water<br />
5 tablespoons liquid egg substitute<br />
1 tablespoon molasses<br />
1/2 cup dairy-free mini chocolate chips<br />
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<br />
<div>
<b><i>Procedure:</i></b><br />
<div>
1. Combine flour, powdered sugar, and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth.<br />
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2. In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth.<br />
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3. Fold in chocolate chips.<br />
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4. Place in an 8×8-inch pan and refrigerate for 30 minutes.<br />
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5. Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.<br />
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6. Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet.<br />
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7. Bake for 20-22 minutes, until crunchy.<br />
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8. Serve with your favorite plant-based chocolate, strawberry, and marshmallow dipping sauces.<br />
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<div>
<br />
Restaurant: Disney: Beaches & Cream Soda Shop<br />
Recipe Type: Authentic<br />
Recipe Author: Disney: Beaches & Cream Soda Shop<br />
Original Photograph By: vegandisneyfood.com<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://disneyparks.disney.go.com/blog/2020/03/cooking-up-the-magic-plant-based-cookie-fries-recipe-from-beaches-cream-soda-shop/</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-51354560534240602572020-04-25T18:09:00.002-04:002020-04-26T00:31:43.332-04:00Disney: Churro Bites Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EflqVT9Eqcn_uKL4_1IJSLcdKxsdNKG7vhEmcZTrwgqHrmfEHfRZTAobEzwpJELR-Z6YdcbAHirauLkgFyiGNhJO1VCRYFfbNT9xuUANn_TnGpFQ7RHZi9O0T8HQinFlH2JXZfDxiT9o/s1600/Disney+Churros.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="253" data-original-width="448" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EflqVT9Eqcn_uKL4_1IJSLcdKxsdNKG7vhEmcZTrwgqHrmfEHfRZTAobEzwpJELR-Z6YdcbAHirauLkgFyiGNhJO1VCRYFfbNT9xuUANn_TnGpFQ7RHZi9O0T8HQinFlH2JXZfDxiT9o/s320/Disney+Churros.jpg" width="325" /></a></div>
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Restaurant: Disney Parks<br />
<div>
Dairy: butter, eggs</div>
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Seasonings: cinnamon, salt, sugar</div>
<div>
Other: flour, oil</div>
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Cooking Method: Stovetop</div>
Serves: 4<br />
<div style="text-align: center;">
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<div>
<b><i>Ingredients: </i></b></div>
1 cup water<br />
8 tablespoons butter<br />
¼ teaspoon salt<br />
¾ teaspoon ground cinnamon, divided<br />
1 ¼ cups all-purpose flour<br />
3 eggs<br />
1 ½ cups vegetable or canola oil<br />
½ cup sugar<br />
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<br />
<div>
<b><i>Procedure:</i></b><br />
<div>
1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.<br />
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2. Reduce heat to low.<br />
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3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.<br />
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4. Add eggs, one at a time, and stir until combined. Set aside.<br />
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5. Using caution, heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.<br />
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6. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.<br />
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7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.<br />
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8. Drain churro bites on paper towel.<br />
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9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.<br />
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<br />
<i><b>Note: </b></i><br />
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.<br />
<br />
<br />
<div>
<br />
Restaurant: Disney<br />
Recipe Type: Authentic<br />
Recipe Author: Disney<br />
Original Photograph By:<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://disneyparks.disney.go.com/blog/2020/04/cooking-up-the-magic-create-disneymagicmoments-at-home-with-disney-parks-churro-bites-recipe/</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-28746185006356365222020-04-25T17:56:00.000-04:002020-04-26T00:31:55.638-04:00Disney: Mickey Mouse-Shaped Beignets Recipe<div style="text-align: center;">
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<table><tbody>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCHhy39AM8xFJSXEy6kv5rSKxS9SX0uuKLHvTfBmC1tY5jh2zaAoicXCTR3NpplgIYB3kOpxCm5cGGHH4zwfZSOjeu-mZV-tyaG0gUcaFHJBYOVcTzA1-oBHRL7hBYx86kaYbz8Snj_x6/s1600/Mickey+Mouse-Shaped+Beignets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="388" data-original-width="518" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCHhy39AM8xFJSXEy6kv5rSKxS9SX0uuKLHvTfBmC1tY5jh2zaAoicXCTR3NpplgIYB3kOpxCm5cGGHH4zwfZSOjeu-mZV-tyaG0gUcaFHJBYOVcTzA1-oBHRL7hBYx86kaYbz8Snj_x6/s320/Mickey+Mouse-Shaped+Beignets.jpg" width="320" /></a></div>
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Restaurant: Disney<br />
<div>
Description: Fluffy fried treat found in Disneyland and Walt Disney World Resorts.</div>
<div>
Dairy: egg, heavy cream</div>
<div>
Seasonings: sugar, powdered sugar</div>
<div>
Other: all-purpose flour, dry yeast, vegetable oil</div>
<div>
Cooking Method: Stovetop</div>
Yields: 10 large Mickey Mouse-shaped beignets or 2 dozen small beignets<br />
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<div>
<b><i>Ingredients: </i></b></div>
1/2 teaspoon dry yeast<br />
1/4 cup warm water (105°)<br />
1/4 cup sugar<br />
2 tablespoons vegetable shortening<br />
1/2 teaspoon salt<br />
1/2 cup heavy cream<br />
1 egg<br />
4 cups all-purpose flour<br />
1/2 cup boiling water<br />
Vegetable oil for frying<br />
Powdered sugar<br />
<br />
<br />
<div>
<b><i>Procedure:</i></b><br />
<div>
1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.<br />
<br />
2.Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.<br />
<br />
3. Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2½ to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1½ hours.<br />
<br />
4. Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.<br />
<div>
<br />
<b><i>Note:</i></b><br />
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.<br />
<br />
<br />
<div>
<br />
Restaurant: Disney Parks<br />
Recipe Type: Authentic<br />
Recipe Author: Disney Parks<br />
Original Photograph By:<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://disneyparks.disney.go.com/blog/2020/04/disneymagicmoments-create-magical-mickey-mouse-shaped-beignets-at-home-with-this-fan-favorite-classic-disney-recipe/</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-9243096989381196642020-04-25T00:54:00.000-04:002020-04-26T00:46:49.891-04:00Mr. B's Bistro: New Orleans Barbecued Shrimp Recipe<div style="text-align: center;">
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Seafood: shrimp</div>
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<div style="text-align: left;">
Produce: garlic<br />
Dairy: butter<br />
Seasonings: black pepper, Creole seasoning<br />
Sauces: Worcestershire sauce<br />
Other: lemon juice,<br />
Cooking Method: stovetop - skillet<br />
Yield: 4 appetizers or 2 entrees</div>
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<div>
<b><i>Ingredients: </i></b></div>
16 jumbo shrimp (12 per pound, about 1½ pounds), with heads and unpeeled<br />
1/2 cup Worcestershire sauce<br />
2 tablespoons fresh lemon juice (about 2 lemons)<br />
2 teaspoons ground black pepper<br />
2 teaspoons cracked black pepper<br />
2 teaspoons Creole seasoning<br />
1 teaspoon minced garlic<br />
1½ cups (3 sticks) cold unsalted butter, cubed<br />
French bread as accompaniment<br />
<br />
<div>
<b><i>Procedure:</i></b><br />
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.<br />
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<div>
<br />
Restaurant: Mr. B's Bistro<br />
Recipe Type: Authentic<br />
Original Photograph By: mrbsbistro.com<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: http://www.mrbsbistro.com/recipes_shrimp.php</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-54997275783624473462020-04-01T20:06:00.000-04:002020-04-26T00:39:21.156-04:00IKEA: Cream Sauce Recipe<table><tbody>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpC-eIDf1WXjgkaFuSzcpX1EtPSHs9Sg7ZVL3sjM0oF5RnZ8EjQVGwp4dywBL6AlIkoxllTaGXhTY61A2w7KFVCBhex596QtdSDnd_me4Y64fEpUxI_7JYrOMF_cGGbWl9S2WRIHs1_bR/s1600/Ikea+Cream+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="313" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpC-eIDf1WXjgkaFuSzcpX1EtPSHs9Sg7ZVL3sjM0oF5RnZ8EjQVGwp4dywBL6AlIkoxllTaGXhTY61A2w7KFVCBhex596QtdSDnd_me4Y64fEpUxI_7JYrOMF_cGGbWl9S2WRIHs1_bR/s320/Ikea+Cream+Sauce.jpg" width="231" /></a></div>
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Restaurant: IKEA<br />
<div>
Description: Cream sauce for their iconic Swedish Meatballs</div>
<div>
Dairy: butter, thick double cream</div>
<div>
Sauces/Stocks: vegetable stock, beef stock, soy sauce</div>
<div>
Other: oil, Dijon mustard</div>
<div>
Cooking Method: stovetop</div>
Serves: 4</td> <td></td> <td><br /></td></tr>
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<b><i>Ingredients: </i></b></div>
dash of oil<br />
40g butter (2.82 tablespoons or 8.46 teaspoons)<br />
40g plain flour (1/3 cup or 5-1/8 tablespoons)<br />
150ml vegetable stock (0.63 cups or 5.07 ounces or 10.1 tablespoons)<br />
150ml beef stock<br />
150ml thick double cream<br />
2 teaspoons soy sauce<br />
1 teaspoon Dijon mustard<br />
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<a href="https://recipespy.blogspot.com/2020/04/ikea-swedish-meatballs-recipe.html" onclick="centeredPopup(this.href,'myWindow','740','565','yes');return false"><span style="color: black;">IKEA Swedish Meatball Recipe >></span></a>
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<br />
<br />
<div>
<b><i>Procedure:</i></b><br />
<div>
Melt 40g of butter in a pan, Whisk in 40g of plain flour and stir for 2 mins. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml double cream, 2 teaspoon of soy sauce and 1 teaspoon of Dijon mustard. Bring it to simmer and allow sauce to thicken.<br />
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<div>
Restaurant: IKEA UK<br />
Recipe Type: Authentic<br />
Recipe Author: IKEA UK<br />
Original Photograph By:<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://twitter.com/IKEAUK/status/1252269467515617280/photo/1</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-61026089736725895802019-01-17T00:40:00.001-05:002019-01-22T14:40:25.735-05:00Buffalo Wild Wings: Buffalo Chicken Wings for 2 - Chef Todd Wilbur<table><tbody>
<tr><td>Rating: <span style="color: red;">★★★★</span> <span style="color: red;">½</span><br />
Restaurant: Buffalo Wild Wings<br />
<div>
Chef: Todd Wilbur</div>
<div>
Meats: Chicken Wings</div>
<div>
Dairy: egg yolk</div>
<div>
Seasonings: cayenne, black pepper, sugar</div>
<div>
Sauces: Worcestershire sauce, Frank's cayenne sauce, </div>
<div>
Other: cornstarch, oil</div>
<div>
Cooking Method: Stovetop</div>
Yields: 20 Wings<br />
Serves: 2 </td> <td></td> <td></td></tr>
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<b><i>Chef's Notes: </i></b><br />
*To turn this sauce into spicy garlic sauce, add 1/2 additional teaspoon garlic powder.<br />
**To turn this sauce into hot wing sauce, add 1 additional teaspoon cayenne.<br />
<br />
<br />
<b><i>Chef's </i></b><b><i>Tips: </i></b></div>
1. Pat dry the chicken wings dry with a clean paper towel before deep frying them to remove excess moisture.<br />
2. It's unnecessary to dredge raw chicken wings in flour or seasoning them with salt and pepper.<br />
After deep-frying and coating it with sauce, the wings will be crisp and flavorful.<br />
3. Use neutral oil like peanut or canola oil.<br />
4. Fry them in 350-degree oil for 10-12 minutes.<br />
5. Don’t drain the fried wings on paper towels. Instead, use a metal cooling rack.<br />
<br />
<br />
<div>
<b><i>Medium Wing Sauce Ingredients: </i></b></div>
1 cup Frank's cayenne sauce<br />
1/3 cup vegetable oil<br />
1 teaspoon granulated sugar<br />
1 teaspoon garlic powder* (for spicy garlic sauce)<br />
1/2 teaspoon coarsely ground black pepper<br />
1/2 teaspoon cayenne** (for hot wing sauce)<br />
1/2 teaspoon Worcestershire sauce<br />
1 egg yolk<br />
2 teaspoons water<br />
2 teaspoons cornstarch<br />
<br />
<br />
<b><i>Wing Ingredients: </i></b><br />
6 -12 cups vegetable shortening<br />
20 chicken wings<br />
Celery sticks, for serving<br />
<br />
<br />
<div>
<b><i>Sauce Procedure:</i></b><br />
<div>
Combine all of the ingredients except the egg yolk, water, and cornstarch in a small saucepan and place over medium heat until boiling, then reduce the heat to a simmer and cook for 5 minutes. Remove the pan from the heat and let cool, uncovered, for 10 minutes.<br />
<br />
While the sauce cools, vigorously whisk the egg yolk with the water in a medium-sized bowl until the color is pale yellow, about 2 minutes. Whisk in the cornstarch until dissolved.<br />
<br />
Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill until needed.<br />
<br />
<br />
<b><i>Wing Procedure:</i></b><br />
Heat the shortening in a deep pot to 350°. (The pot should only be 1/3 full; make sure to use a pot that is large enough.)<br />
<br />
Drop the wings into the shortening and fry until the wings are turning light brown, about 10-12 minutes. Remove the wings to a rack or paper towels to drain for 1 minute.<br />
<br />
Put the wings into a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container, put the lid on, and give it a good shake. Pour the wings out onto a plate and add celery on the side.<br />
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<br />
Restaurant: Buffalo Wild Wing<br />
Recipe Type: Authentic<br />
Recipe Author: Todd Wilbur<br />
Book: "Top Secret Restaurant Recipes 2"<br />
Book Author: Todd Wilbur<br />
Magazine / Publication:<br />
Original Photograph By:<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://www.thedailymeal.com/buffalo-wild-wings-wings-and-sauce-recipe</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-4416588003450140342019-01-16T19:13:00.000-05:002019-01-16T19:13:42.114-05:00Rice Krispies Treat for 1 or 2<table><tbody>
<tr><td><div>
</div>
<div>
Dairy: 1 Tablespoon butter/margarine</div>
<div>
Other: 2 cups Rice Krispies cereal</div>
<div>
Cooking Method: Microwave</div>
Prep: 2-5 minutes<br />
Yields: 4 squares<br />
Serves: 1 or 2</td> <td></td> <td><br /></td></tr>
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<b><i>Ingredients: </i></b></div>
<div>
7 1/2 x 5 1/2 rectangular pyrex container or any microwave-safe bowl<br />
1 1/4 cup mini marshmallows (not packed)</div>
1 tablespoon unsalted butter or margarine<br />
2 cups Rice Krispes cereal<br />
<br />
<div>
<b><i>Procedure:</i></b><br />
<div>
Microwave butter/margarine until completely melted.<br />
Add the marshmallows and microwave for 30 seconds.<br />
Stir the marshmallow and butter mixture.<br />
Microwave another 30 seconds (more if necessary) to thoroughly melt the marshmallows.<br />
Remove from the microwave and add Rice Krispies cereals 1/2 cup at a time while mixing.<br />
Make sure all cereal is completely coated with the butter/marshmallow mixture.<br />
Press the mixture with a spatula to make the surface flat.<br />
Let cool and cut to desired size.<br />
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Recipe Type: Authentic<br />
Submitted By: Recipe Spy<br />
Recipe Author: Recipe Spy<br />
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-76313349676716994902018-01-26T19:32:00.000-05:002018-01-26T19:32:30.975-05:00Shrimp Scampi Recipe - Chef Jeff Gotta<b><i>Ingredients: </i></b><br />
1 tsp chopped garlic<br />
16 lg shrimp, peeled and deveined<br />
<a name='more'></a><br />
4 tsp garlic butter, softened<br />
3/4 c bottled clam juice<br />
1/2 c Carmine's bread crumbs<br />
2 tbsp olive oil<br />
1 lemon, halved<br />
<br />
<div>
<b><i>Procedure:</i></b><br />
<div>
Preheat oven to 425F.<br />
<br />
Scatter garlic over the bottom of an ovenproof baking dish. Place the shrimp on top of the garlic and spread 1/2 teaspoon of the garlic butter over each shrimp. Pour the clam juice over the shrimp. Coat each one with 1 tablespoon of bread crumbs, pressing the breadcrumbs into the shrimp. Drizzle the shrimp with the olive oil.<br />
<br />
Bake the shrimp for 12 to 15 minutes or until golden brown and crispy. Serve them right from the baking dish or transfer them to a platter. Serve the shrimp garnished with the lemon halves.<br />
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<br />
<br />
<br />
<div>
Restaurant: Carmine’s Restaurant, Atlantic City, N.J.<br />
Recipe Type: Authentic<br />
Recipe Author: Chef Jeff Gotta<br />
Original Photograph By:<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://www.acrestaurantweek.com/chefs/chef-details.aspx?id=48</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-50352775530247481872018-01-26T19:25:00.003-05:002018-01-26T19:25:59.172-05:00Ester Restaurant: Cauliflower with Almond Sauce Recipe<table><tbody>
<tr>
<td>A signature dish from Ester restaurant in Sydney, Australia. Simple and unique.<br />
Serves: 2</td> <td></td> <td><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-phRqCKKsSuUSvDV-MHft2z84ozGxdTUdqVtQddeHfbCefKz9lFbxvnfUkuHyZhninV35-qKXVrAtCsO7jIPEu0ObMgaiPCKp2a5aJK7xiO-Ru-74QYVDOjKZTRVMdU90BmbdQMaDVgL4/s1600/Cauliflower.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-phRqCKKsSuUSvDV-MHft2z84ozGxdTUdqVtQddeHfbCefKz9lFbxvnfUkuHyZhninV35-qKXVrAtCsO7jIPEu0ObMgaiPCKp2a5aJK7xiO-Ru-74QYVDOjKZTRVMdU90BmbdQMaDVgL4/s1600/Cauliflower.png" /></a> </div>
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<b><i>Ingredients: </i></b></div>
1 head of cauliflower<br />
For drizzling:extra virgin-olive oil<br />
Juice of ½ lemon<br />
½ cup roasted almonds, coarsely chopped<br />
1 cup mint leaves <br />
Almond sauce<br />
100 g almond meal<br />
200 g extra-virgin olive oil<br />
To taste:brown rice vinegar<br />
2 egg yolks<br />
<br />
<div>
<b><i>Procedure:</i></b><br />
<div>
1. For the almond sauce, place the almond meal in a saucepan with 150ml water and a little of the oil and heat gently until the almond just starts to swell (this makes it easier to blend). Pour almond mixture into a blender and process to a smooth paste, then season to taste with brown rice vinegar and sea salt. With the blender running, add the egg yolks, then add the oil in a thin, steady stream until thick and creamy, check seasoning and set aside at room temperature.<br />
2. Peel off the large outer leaves, then quarter the cauliflower, remove some of the core and steam on high for around 10 minutes or until a skewer goes into the stem easily. Set aside to cool to room temperature.<br />
3. Heat the oven to as hot as you can get it. Place the steamed cauliflower in a roasting tray or a cast-iron pan and roast until it's dark golden brown (10-15 minutes; any charred parts are fine and add flavour).<br />
4. Remove from the oven and dress simply with olive oil and lemon juice, and season with sea salt and black pepper.<br />
5. Cover a plate with the almond sauce and sit the cauliflower on top, and scatter with almonds and mint.<br />
<div>
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<br />
<br />
Restaurant: Ester Restaurant, Chippendale, Sydney, Australia<br />
Recipe Type: Authentic<br />
<div>
Recipe Author: Ester Restaurant<br />
Original Photograph By: https://www.recipetineats.com/ester-restaurant-cauliflower-with-almond-sauce-easy-chef-recipe/<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: http://www.gourmettraveller.com.au/recipes/recipe-search/video/2013/11/roast-cauliflower-with-almond-sauce/</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-74746730690386724442018-01-26T19:09:00.001-05:002018-01-26T19:09:47.767-05:00Roasted Cauliflower with Brie Gratin Recipe - Chef Brian Christman<table><tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkzC6V9D5hRy72UVBxX-eslPDvMkQYdcZy74QgnRBIvSZ5qMETjrUU8SIVz02JdADveM7Bjb74nW4INPWpUXUjmIMJ6-16eZQUMi-f3h4r9IoEKxRTGXTMAdAe5lHI5oJKvlyVC2qas1g/s1600/Cauliflower.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="338" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkzC6V9D5hRy72UVBxX-eslPDvMkQYdcZy74QgnRBIvSZ5qMETjrUU8SIVz02JdADveM7Bjb74nW4INPWpUXUjmIMJ6-16eZQUMi-f3h4r9IoEKxRTGXTMAdAe5lHI5oJKvlyVC2qas1g/s320/Cauliflower.png" width="320" /></a></div>
</td> <td></td> <td>Here is a way to enjoy vegetables!<br />
Load it up with cheese...</td></tr>
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<div>
<b><i>Roasted Cauliflower with Brie Gratin Ingredients: </i></b></div>
1 lb cauliflower florets<br />
¼ tsp kosher salt<br />
⅛ tsp white pepper, freshly ground<br />
6 oz cream sauce (see recipe below)<br />
4 oz Brie cheese, from a small wheel, rind on, triple-crème, cut into ¼-inch by 3-inch slices<br />
1 tsp white truffle oil, optional<br />
<br />
<b><i>Cream Sauce Ingredients: </i></b><br />
10 oz heavy cream<br />
1 Tbsp Italian parsley, freshly chopped<br />
¼ tsp kosher salt<br />
<br />
<div>
<b><i>Procedure:</i></b><br />
<div>
Roasted Cauliflower with Brie Gratin:<br />
Preheat oven to 400°F.<br />
<br />
Place the cauliflower florets in a large bowl. Toss with kosher salt and white pepper.<br />
<br />
On a sheet pan, arrange the cauliflower in an even layer.<br />
<br />
Roast until light golden brown, only until cauliflower begins to achieve a tender state. Remove from oven and let cauliflower sit until it cools to room temperature.<br />
<br />
Then place cauliflower into a bowl and toss with cream sauce (see directions below). Transfer to a stainless steel pan or cast iron au gratin dish, piling slightly.<br />
<br />
Turn oven up to 450°F.<br />
<br />
Place slices of Brie over the cauliflower and bake until dish is bubbling and golden-brown.<br />
<br />
Remove cauliflower from oven. Let stand for 3 to 4 minutes, so that the cauliflower and cheese "come together."<br />
<br />
Drizzle with white truffle oil, if you like.<br />
<br />
Cream Sauce:<br />
While the cauliflower is roasting in the oven, prepare the cream sauce. In a small sauce pan on the stovetop's medium heat, reduce the cream sauce from 10 oz to about 6 oz.<br />
<br />
Once reduced, add the chopped parsley and salt. Stir to combine. Set aside at room temperature.<br />
<div>
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<br />
Recipe Type: Authentic<br />
Recipe Author: Chef Brian Christman<br />
Chef's Background: Executive Chef of Del Frisco’s Double Eagle Steak House in New York City, NY, U.S.A.<br />
Original Photograph By:<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://communitytable.parade.com/478758/lauramanske/warm-up-with-chef-brian-christmans-creamy-cheesy-easy-roasted-cauliflower/</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-13118778711180402352018-01-25T00:00:00.001-05:002018-01-25T00:00:20.897-05:00Thai Red Prawn Curry Recipe<table><tbody>
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<td><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqoCE4NJno6Quo_zW26hFClEqULbGXlB35ZI8G7pmK23ESYDPYmGtlZ8oHc3oqWehpfesDJPlcc8DViE5IluUj1DuVhlqxpGAFYVJ2xeUHdHyNCUT4icbcaXzFN7I8ijgdAnD6giitHmA/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqoCE4NJno6Quo_zW26hFClEqULbGXlB35ZI8G7pmK23ESYDPYmGtlZ8oHc3oqWehpfesDJPlcc8DViE5IluUj1DuVhlqxpGAFYVJ2xeUHdHyNCUT4icbcaXzFN7I8ijgdAnD6giitHmA/s1600/1.png" /></a></div>
</td> <td></td> <td>"Prawn Curry, Kaeng Ped or Gangkwwa Gung in Thai, has a luscious, thick, rich and creamy taste and the color of the sauce and ingredients is very appealing." </td></tr>
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<b><i>Ingredients: </i></b></div>
2 tbsp. oil---Thai cooks mostly use coconut and palm oil because they don't burn or smoke over high heat. Sometimes peanut oil and or a blend of all three can be used.<br />
1 tbsp. garlic, chopped fine<br />
2 tbsp. red curry paste, make you own or store bought, McCormick "Thai Kitchen" brand is good<br />
1 cup coconut milk<br />
2 tbsp. fish sauce<br />
2 tsp. light brown sugar<br />
12 jumbo shrimp, peeled, deveined, with tail shell still on---for size look for U-15, which means there are under 15 shrimp in a pound<br />
2 fresh Kiffer lime leaves, cut in half lengthwise, they are around 1 inch x ¾ inch<br />
1 fresh small red chili about 1 ½ in long, seeds removed and finely sliced lengthwise<br />
10 Thai basil leaves, about 1 ½ inches long x 1 inch wide<br />
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<div>
<b><i>Procedure:</i></b><br />
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In a wok or frying pan, heat the oil, add the garlic and fry until golden brown. Add the curry paste, stir with the garlic and cook briefly. Stirring briskly after each addition, add half of the coconut milk, the fish sauce and sugar. The mixture will thicken slightly. Add the prawns and cook until they start to become opaque. Add the remaining half of the coconut milk, the lime leaves and thin sliced chili. Continue to cook, turning the shrimp until they are cooked through and are firm. Remove the shrimp from the sauce to a serving dish with a slotted spoon or tongs. Add the basil to the sauce, stir, pour over the prawns and serve. A simply stir-fried baby Bok Choy and steamed white rice is a great accompaniment.<br />
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Recipe Type: Authentic<br />
Recipe Author: Possibly Chef John's Recipe<br />
Original Photograph By: goodcooking.com<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: http://www.goodcooking.com/n_recipe/thai-curry/thai-shrimp.html</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-58376047788361267142018-01-24T20:20:00.001-05:002018-01-24T20:20:25.288-05:00Grilled Pork Steak with Peaches and Herb Puree Recipe - Chef Michael Gulotta<table><tbody>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildJmF_C__Sr-AMc6E3kK4tnoDqP3qlRAqtCAUc72zirMqi-j6P6Kar2mBSVSw815ikzazCnPlfmsKTKS6T3UF9t6is4ZyuFdHcU_phh5hxR64p7MHDPW5WFFzCQGvQOPKT28Gz4rDKDz4/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="251" data-original-width="350" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildJmF_C__Sr-AMc6E3kK4tnoDqP3qlRAqtCAUc72zirMqi-j6P6Kar2mBSVSw815ikzazCnPlfmsKTKS6T3UF9t6is4ZyuFdHcU_phh5hxR64p7MHDPW5WFFzCQGvQOPKT28Gz4rDKDz4/s320/1.png" width="320" /></a></div>
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At the famed New Orleans restaurant August, chef de cuisine Michael Gulotta coats a thick pork blade steak with Creole spices and honey before grilling it alongside ripe peaches. Tangy ricotta salata cheese and a punchy herb purée round out the dish. Perfect for your next barbeque, it can easily be made indoors or out. Either way, our summer grilling just got a whole lot sweeter. </div>
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<b><i>Ingredients: </i></b></div>
1 pork blade steak, about 2 pounds (cut 2 inches thick)<br />
3 tablespoons Creole spice blend Salt<br />
2 cups honey, divided<br />
4 ripe peaches<br />
2½ teaspoons Aleppo chile pepper (or 2 teaspoons sweet paprika plus ½ teaspoon cayenne pepper)<br />
1 cup plus 3 tablespoons extra-virgin olive oil, divided, plus more for the pan<br />
1 tablespoon rice wine vinegar<br />
4 garlic cloves<br />
¼ cup flat-leaf parsley, plus sprigs for garnish<br />
10 large basil leaves, plus sprigs for garnish<br />
3 scallions, light- and dark-green parts only<br />
3 ounces ricotta salata, thinly sliced<br />
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<b><i>Procedure:</i></b><br />
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1. In a large bowl, evenly coat the steak with Creole spice blend. Season with salt and rub ½ cup honey all over the pork. Set aside. Pit and halve the peaches. Toss them with the Aleppo pepper, 3 tablespoons of the olive oil and salt.<br />
2. Heat a grill pan over high heat and lightly coat with oil. (Alternatively, prepare a medium-hot grill.) Place the peaches, cut side down, on the hot pan and cook over medium heat until grill marks form, about 3 to 4 minutes. Flip the peaches and cook until the peaches are warmed through, about 3 minutes longer. Carefully transfer the peaches to a large bowl along with any pan juices and let them cool for 2 minutes. Toss the peaches with the remaining 1½ cups honey and the rice wine vinegar and set aside.<br />
3. Wipe out the pan and lightly coat with oil. Heat the pan over medium heat. Add the steak and cook for 5 minutes, then turn and cook for 15 minutes longer, flipping every 5 minutes. 4. While the pork cooks, combine the garlic, parsley, basil, scallions and the remaining 1 cup olive oil in a blender and process at high speed until the mixture is puréed but still slightly chunky, about 30 seconds. Season with salt and set aside.<br />
5. After the steak has cooked for 20 minutes, use a pastry brush to coat it with the peach marinade. Continue cooking, brushing occasionally, until the glaze is bubbling and the steak is cooked to desired doneness, about 4 to 6 minutes for medium (an instant thermometer inserted into the middle of the steak should register 145°). Transfer the steak to a cutting board, cover with foil and let rest for 10 minutes.<br />
6. Slice the steak into 1-inch pieces and top with the peaches and ricotta salata. Garnish with parsley and basil sprigs and serve with the herb purée for dipping.<br />
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Recipe Type: Authentic<br />
Recipe Author: Chef Michael Gulotta, August, New Orleans, U.S.A.<br />
Chef's Background: Chef Michael Gulotta–a
protégé of celebrity chef John Besh<br />
Original Photograph By: prodstatics3cdn1.tastingtable.com<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: http://prodstatics3cdn1.tastingtable.com/recipe/TT_SousChefSeriesBook.pdf</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-37786706938515513412018-01-24T20:06:00.002-05:002018-01-24T20:06:30.603-05:00Sausage Meat Stuffing Recipe - Chef Neven Maguire<b><i>Ingredients: </i></b><br />
75g (3oz) butter<br />
• 1 onion, diced<br />
• 2 tsp chopped fresh mixed herbs (rosemary, sage and thyme)<br />
<a name='more'></a>• 50g (2oz) pine nuts, toasted<br />
• 175g (6oz) fresh white breadcrumbs<br />
• 225g (8oz) pork sausagemeat<br />
• Maldon sea salt and freshly ground black pepper<br />
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<b><i>Procedure:</i></b><br />
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Preheat the oven to 190C (375F), Gas mark 5. Heat a frying pan and add the butter. Add the onion<br />
and herbs and cook for a few minutes until softened but not coloured. Add the toasted pine nuts and<br />
then stir in breadcrumbs, mixing well to combine. Season to taste. Wrap the stuffing in buttered tin<br />
foil and shape into a large sausage shape. This can be cooked in oven underneath the turkey for<br />
about 40 minutes or until cooked through and tender.<br />
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Recipe Type: Authentic<br />
Recipe Author: Chef Neven Maguire<br />
Source: http://www.nevenmaguire.com/userfiles/file/Christmas_Special/Vegetable%20Accompaniments.pdf</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-26687672980955295072018-01-24T19:57:00.003-05:002018-01-24T19:57:32.795-05:00Beef with Raisin and Pepper Sauce Recipe - Chef Daniel Boulud<div class="separator" style="clear: both; text-align: center;">
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Serves: 4<br />
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<b><i>Ingredients: </i></b></div>
1⁄2 cup golden raisins<br />
1⁄4 cup cognac or Armagnac<br />
1 teaspoon coarsely crushed whole pink peppercorns<br />
1 teaspoon coarsely crushed whole green peppercorns<br />
1⁄2 teaspooncoarselycrushedwhole black peppercorns<br />
1⁄2 teaspoon coarsely crushed Szechuan peppercorns<br />
1 whole Jamaican peppercorn, crushed<br />
2 16 oz. New York strip steaks<br />
Coarse salt<br />
4 tablespoons unsalted butter<br />
1⁄3 cup unsalted beef stock or low-sodium beef broth<br />
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Bring 2 cups of water to a boil in a small pot. Add the raisins, reduce the heat and simmerfor5minutes. Drainandruntheraisinsundercoldrunningwater. Drainagain. Put the raisins into a small bowl and pour the cognac over. Cover the bowl with plastic wrap and refrigerate overnight.<br />
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Combine the peppercorns together. Season the meat with the coarse salt and press the peppercorns into the beef. Warm 2 tablespoons butter in a large skillet over medium heat. Slip the filets into the pan and cook for 4 to 5 minutes on each side for medium-rare. Transfer the meat to a rack and let it rest for 8-10 minutes.<br />
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Drain off the fat from the skillet. Add the raisins and cognac to the pan, return the pan to high heat and bring to a boil. Cook until the liquid is reduced by half. Add the beef stock, reduce the heat and simmer for 2 minutes. Cuttheremaining2tablespoonsbutterintoverysmallpieces. Graduallyaddthebuttertothesauce,while continuously stirring. Season to taste for salt. Transfer to a sauceboat. Transfer the meat back to the pan to warm it for 1 minute, then cut into thin slices and lay them on a platter and pour the sauce over the meat.<br />
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Serve with fresh watercress or herb garnish.<br />
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Recipe Type: Authentic<br />
Recipe Author: Chef Daniel Boulud<br />
Original Photograph By: Chef Daniel Boulud<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: https://www.danielboulud.com/about/recipes/entrees/beef-with-raisin-and-pepper-sauce</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.comtag:blogger.com,1999:blog-4858433154394195555.post-52770243946387942282018-01-24T19:40:00.000-05:002018-01-24T19:41:23.806-05:00Medallion of Beef au Poivre Vert - Chef John V<div style="text-align: center;">
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<b style="font-style: italic;">Chef's Notes: </b>Medallion of Beef au Poivre Vert is a Filet Mignon in Green Peppercorn Sauce<br />
This is how this dish would be prepared in a restaurant kitchen. </div>
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Cooking Method: stovetop</div>
Prep: 30 min<br />
Serves: 1<br />
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<b><i>Ingredients: </i></b></div>
1 - 6 ounce beef tenderloin medallion, about 1 inch thick<br />
1 tablespoon butter<br />
1 tablespoon olive oil<br />
salt and white pepper to taste (about pinch of Kosher salt and a pinch of white pepper)<br />
1 tsp. shallots, chopped fine<br />
1 teaspoon green peppercorns, slightly crushed but not to a paste<br />
2 tsp. chopped parsley<br />
1 tablespoon brandy<br />
1/4 cup rich veal stock<br />
1 tablespoons unsalted butter, room temperature<br />
2 tablespoons heavy cream<br />
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Prepare the 6 ounce medallion, trim of fat. In a non stick pan, (if possible) and small---a 7 inch diameter pan is fine, melt the butter over medium heat. When the butter begins to brown, add the oil and swirl the pan. Decrease the heat to medium, place the beef in the pan and brown, turn when well browned, and cook until the desired doneness, rare 120 degrees F., (2 minutes each side) medium-rare 125 degrees F., (3 minutes each side) medium 130, medium-well to well done 140 degrees F. (4-5 minutes each side). Remove from the pan and keep warm. Increase the heat to medium-high, discard all but 1 tablespoon of the oil mixture, add the shallots and peppercorns, sauté for one minute, Deglaze with the brandy---be careful of a flare-up! Remove the pan from the heat to prevent an explosion! Cook 15 seconds, add the stock, cook for 1 minute, reduce the heat, add the cream, parsley, and add the butter to mount the sauce (monte a beurre) this means to enrich the sauce by swirling butter into it. Taste for seasoning, add more salt if you like. Briefly place the meat under a broiler to make sure it's hot, be careful not to cook it any more, 1 minute is fine. Place the beef on a warm plate and coat with the sauce for the pan---garnish. If you don't have veal stock you may use canned beef or chicken stock.<br />
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Recipe Type: Authentic<br />
Recipe Author: Chef John V<br />
Original Photograph By:<br />
Photograph Retouched By: Recipe Spy<br />
Recipe Source: http://www.goodcooking.com/recipes/medbeefr.htm</div>
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Concerted Workshttp://www.blogger.com/profile/01078387966502961503noreply@blogger.com