YOGURT WITH GRILLED PEACHES & PECANS
Dec 2, 2013 by jbcoobtg

Ingredients

Fresh Peaches, Halved And Pitted
Maple Syrup, For Brushing
Butter (for Grilling)
Pecans, Chopped

Preparation Instructions

Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn't burn.

Remove the peaches when they're slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

Serve over Greek yogurt: Spoon Greek yogurt into a small dish. Press slices of grilled peaches over the top. Sprinkle with pecans and drizzle on maple syrup.

SALAD WITH GRILLED PEACHES, PECANS, AND BLUE CHEESE
Dec 2, 2013 by jbcoobtg


Here’s one of another way to use grilled peaches and pecans: First, drizzle your favorite salad dressing onto a big bowl of mixed greens.
After that, crumble up some blue cheese (this is Gorgonzola)…
And throw it into the bowl. Toss it all around until the greens are coated and the blue cheese is mixed in…Then pile it onto a serving platter and place peach halves on the top. Sprinkle chopped pecans over the whole thing.
This is so, so good. And so purty. Perfect for guests!


Ingredients

Fresh Peaches, Halved And Pitted
Maple Syrup, For Brushing
Butter (for Grilling)
Pecans, Chopped

Preparation Instructions

Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn't burn.

Remove the peaches when they're slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

Sever over salad: Toss mixed greens with your favorite salad dressing and crumbled blue cheese. Pile high on a platter and place grilled peach halves all over. Sprinkle with pecans.

Hawaiian Shrimp Scampi
Dec 2, 2013 by jbcoobtg


Serves 2

Ingredients:

1 lb big shrimp, headless, shell-on, tail-on, deveined
Scant 1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 oz unsalted butter (1/2 stick)
1 1/2 tablespoon olive oil
5 cloves garlic, peeled and minced
2 tablespoons white wine
Salt, to taste
1/4 teaspoon sugar
1 teaspoon fish sauce (optional)
Squirts of lemon juice
1/2 heaping teaspoon freshly ground black pepper

Method:

Clean and rinse the shrimp and deveined. Pat dry with paper towels.

In a big plastic bowl or container, mix the flour and the cayenne pepper together. Transfer all the shrimp into the flour, toss around to coat the shrimp lightly with the flour. Transfer the shrimp out and dust off the excess flour. DO NOT OVERCOAT with too much flour. You just want a very light dust of flour on the shrimp. Discard the flour mixture.

Heat up a saute pan and add the butter. As soon as the butter melts, add the olive oil. Add the garlic and stir well before adding the shrimp into the pan. Saute the shrimp and keep stirring. Add the white wine, salt, sugar, and fish sauce (if using). Continue to saute until the shrimp is nicely cooked. Add a squirt or two of the lemon juice and the black pepper. Stir to combine well and serve immediately.

Cook’s Note:

Fish sauce is optional but it adds umami to the dish. If you don’t use it, just add more salt to taste.

Popovers
Dec 2, 2013 by jbcoobtg


Ingredients:

3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons salt
Vegetable-oil nonstick cooking spray

Method:

If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk until just warm. Preheat oven to 450 degree F with a nonstick popover pan on rack in lowest position.

Combine egg and milk in a large bowl and whisk vigorously until very frothy, about 1 minute. Add flour and salt and whisk until batter is the consistency of heavy cream with some small lumps and air bubbles remaining.

Remove popover pan from oven and coast with cooking spray. Fill popover cups about three-quarters (75%) full with batter. Bake 20 minutes, then reduce temperature to 350 degree F. Bake until golden brown, about 20 minutes more.

Remove the popover pan from the oven and turn them out on a wire rack immediately and poke a small opening in the side o each with a paring knife to let the steam escape. Serve immediately.

Cook’s Notes:

You can beat the batter with a electric hand mixer or stand mixer. Whisking by hand will produce the most tender and airy popovers.
If you use muffin pan, reduce baking time by 5 minutes and use only the outer cups of the muffin pan for better air circulation in the oven.

Sweet Popover Variations

Modify the batter by whisking 1/2 teaspoon pure vanilla extract into egg mixture. Reduce salt to 1 teaspoon and add 1 tablespoon sugar to egg mixture along with flour and salt. Then proceed with the following variations:

Cinnamon Sugar:

Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Brush top of baked popovers with 2 tablespoons melted unsalted butter, then coat in cinnamon sugar.

Dark Chocolate:

Sprinkle 2 ounces chopped semi-sweet chocolate over batter-filled popover cups.

Orange:

Whisk finely grated zest of 1 orange (about 2 teaspoons) into batter.

Roasted Chicken with Herbes de Provence
Dec 07, 2013 by jbcoobtg

Overview

Roasted chicken and vegetables instead of turkey are perfectly seasoned with Herbes de Provence. This meal is perfect for a special occasion dinner which requires minimal effort like this coming Christmas. Make this year a special.

Ingredients
Serves: 6

1 whole chicken, about 3 to 4 pounds
4 teaspoons Herbes de Provence, divided
1 teaspoon Garlic Salt , divided
1 tablespoon olive oil
1 1/3 cups cut-up potatoes
1 1/3 cups cut-up carrots
1 1/3 cups cut-up onions
1/4 teaspoon Black Pepper, Coarse Grind


Directions

Preheat oven to 375°F. Place chicken in foil-lined roasting pan. Mix 2 teaspoons of the Herbes de Provence and 1/2 teaspoon of the garlic salt; rub all over chicken.
Toss vegetables in large bowl with oil, remaining 2 teaspoons Herbes de Provence, remaining 1/2 teaspoon garlic salt and pepper. Arrange vegetables around chicken.
Roast 1 1/4 hours or until chicken is cooked through and vegetables are tender.

 

Sesame Root Beer Braised Short Ribs with Sweet Potatoes
Dec 07, 2013 by jbcoobtg

Overview

I'm serving up comfort food with a modern flair. Root beer adds sweet and spicy flavors to the braising liquid for short ribs and toasted sesame seed finishes the dish with delicate crunch and nuttiness. Nice to add on to your Christmas table.

Ingredients
Serves: 8

3 pounds boneless beef short ribs, cut into serving-size pieces
1/4 cup flour
2 tablespoons oil, divided
6 cloves garlic, peeled
2 ribs celery, cut into 1 1/2-inch pieces (about 1 cup)
2 medium onions, cut into 1 1/2-inch chunks (about 1 1/2 cups)
2 medium parsnips, cut into 1 1/2-inch pieces (about 1 1/2 cups)
1 bottle (12 ounces) micro-brewed root beer
1/2 cup water
2 beef bouillon cubes
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 Bay Leaves, Turkish
3 teaspoons Sesame Seed, Toasted , divided
1 teaspoon Sea Salt
1 teaspoon Black Pepper, Coarse Grind
2 medium sweet potatoes, peeled and cut into 1 1/2-inch chunks



Directions

Preheat oven to 300°F. Coat short ribs with flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven or ovenproof saucepot on medium-high heat. Add 1/2 of the short ribs; cook 5 to 10 minutes or until browned on all sides. Remove from Dutch oven. Repeat with remaining short ribs.
Heat remaining 1 tablespoon oil in Dutch oven on medium heat. Add garlic, celery, onions and parsnips; cook and stir 3 minutes or until lightly browned. Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of the sesame seed, sea salt and pepper. Bring to boil, stirring to loosen browned bits in bottom of Dutch oven. Return short ribs to Dutch oven, stirring to partially cover short ribs in liquid. Cover.
Braise in oven 2 hours. Add sweet potatoes; cover and braise 1 hour longer or until short ribs and sweet potatoes are tender. Skim fat from liquid. Divide short ribs and vegetables among serving bowls. Top each with sauce. Sprinkle short ribs evenly with remaining 1 teaspoon sesame seed.


 

How to cook a perfect steak...... http://www.slideshare.net/RickyLee2/cookinwith-style-slide-show - View topic - Manta Connect

How to cook a perfect steak...... http://www.slideshare.net/RickyLee2/cookinwith-style-slide-show - View topic - Manta Connect