Diary Recipes: what

Showing posts with label what. Show all posts

Thursday, April 17, 2014

What I Had for Breakfast

Its been a while since I posted a, "What I Had for Breakfast," photo, but this Dungeness crab cake Benedict was just begging to be shown off. Its topped with an Old Bay hollandaise, spiked with capers and tarragon. Happy New Year!

Wednesday, April 16, 2014

What Happened in Vegas 3 Courses 3 Chefs 3 Demos and 1 Very Funny Answer

Hello from Las Vegas! Last night was a great start to whats looking to be a very delicious trip. We got a tour of the Bellagio Hotels finest food offerings with the hotels Food & Beverage Director, Daniel Adams.

After the tour we headed to their Tuscany demonstration kitchen for a three-course meal. The food was done by three of the Bellagios newest chefs, who also demod the dish in front of us before it was served.

A great first course of scallops, cauliflower and truffled Brussels sprouts was prepared by Chef Jaime Mendoza of Olives. The main course of beef short ribs with chive spaetzle was prepared by Chef Sean Griffin of Prime, and the dessert course was prepared by Chef Jean-Marie Auboine, who made something called "8 Chocolate Textures."

Chef Jean-Marie had the line of the night when one of the reporters asked him, "why 8?" He replied, "Because 9 is too many." Thats so chef. Enjoy the pictures, and stay tuned!

Sunday, March 9, 2014

What Are Your Holiday Food Wishes

Im going to be filming a bunch of holiday-themed videos for a special feature on YouTube, and Id love to know what kinds of things youd like to see! Ive done some fairly standard turkey, gravy, and stuffing video recipes, as well as a bunch of side dishes that work nicely around the holidays, like glazed sweet potatoes, but maybe youd like to see something a little more exotic? Please leave a comment and let me know. Thanks!

Monday, February 17, 2014

Chicken Riggies – What if You Never Saw This

Way back when, the only way you would’ve found out about a regional recipe like Chicken Riggies, would have been to eat it while traveling through Central New York.

You would’ve loved it (because there’s nothing not to love) and maybe even tried to recreate it when you got home, but more likely it would have ended up fading into nothing more than a pleasant memory; referred to as “that rigatoni we had in Utica.”

I’m sure you’ll plan a trip through the lovely Utica/Rome area of New York State eventually, but in the meantime, I offer up my take on this thoroughly enjoyable plate of pasta. I think it’s fairly authentic, with two notable exceptions. I use Marsala instead of the standard white wine, and use roughly chopped thigh meat, instead of the more popular chicken breasts.

This results in a sauce that seems much richer than it actually is, and I think you’ll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers. Of course, as I joke about in the video, forget how tasty the recipe is…it’s worth making just for the name alone. What’s for dinner? Chicken Riggies! Riggies? Yes, Riggies!

Anyway, if you’re from Central New York, I hope I did your venerable recipe proud. If you’re not, I hope you give this gorgeous rigatoni recipe a try, and experience what only a few decades ago, you may not have ever heard of. Enjoy!

Ingredients for 4 portions:

1 tbsp olive oil

4 oz hot Italian sausage, crumbled

1 onion, sliced or diced

1 cup sliced mushrooms

salt and pepper to taste

1 1/2 pounds boneless skinless chicken thighs, roughly chopped or cubed

1/2 cup Marsala wine

1 (28-oz) can whole, peeled San Marzano tomatoes, crushed

1 cup chicken broth

1/2 cup heavy cream

1/2 cup water, or as needed

1 1/2 cups chopped hot and/or sweet peppers (any jarred or fresh peppers will work, but cherry peppers are a good choice)

*if using mild peppers, use chili flakes or chili paste to increase the spiciness.

1/2 cup pitted, halved Greek olives
3 cloves minced garlic

1/4 cup chopped Italian parsley

1 pound rigatoni

1/2 cup grated Parmigiano-Reggiano or Romano cheese

View the complete recipe

Monday, December 23, 2013

Lamb Shank Vindaloo – Be Careful What You Wish For

Considering all the off-the-wall stuff I say in the videos, I don’t get that much negative email, but one of the more common complaints is, “Dude, where’s the Indian food?” Well, this succulent and spicy lamb shank vindaloo is for you!

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing. That said, I’m sure you Goan cuisine “experts” will let me know how to make this even better next time.

The name “vindaloo” comes from a Portuguese dish called "Vinha d Alhos," which is basically pork stewed with wine and garlic. After being introduced to India, the wine became vinegar, chicken and lamb replaced the pork, and many local spices and chilies were added…other than that, it’s exactly the same.

This is almost always done with cubes or chunks of meat, but I decided to go with the very user-friendly lamb shank instead. Portioning is simple, as one shank feeds one person, but what’s even more exciting for the novice cook is the fact that this is almost impossible to mess up. Simply simmer on low until the meat is fork tender. That’s it! I hope you give this very tasty lamb curry dish a try soon. Enjoy!

Ingredients for 4 Portions:

4 lamb shanks

For the marinade:

1/2 cup cider vinegar

1/4 cup vegetable oil

1 tbsp tamarind concentrate (I’ve never used tamarind before, so I’m not sure how this would convert to fresh or tamarind pulp, but I’m sure there are people that know!)

1 1/2 tablespoons garam masala

2 tsp salt

For the wet mixture:

1 onion, chopped

1 cup cherry tomatoes

1/3 cup sliced ginger

8 cloves garlic, peeled

1/2 cup water

For the spice mixture:

1 teaspoon ground cinnamon

1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoons freshly ground black pepper

1 1/2 teaspoons cayenne

1 1/2 tablespoon paprika

For the rest:

3 tablespoons clarified butter (melt butter and skim off the white milk solids)

1 large onion, chopped

salt and pepper to taste

1 rounded tablespoon brown sugar

cilantro leaves, optional

View the complete recipe