1 pound lean ground chuck
1 eggs
1/2 cup breadcrumbs
1 white onion diced caramelized
1 tspn dried oregano
2 tspn salt/pepper/garlic salt mixture
1 tblsp minced garlic
dash cinnamon
Mix, brown, finish in the oven on 350
Wednesday, February 25, 2009
Tuesday, February 24, 2009
Basic Crepes
1 cup whole milk
1 cup all-purpose flower
2 large eggs
6 tablespoons water
3 tbls unsalted butter melted/browned
1/2 teaspoon salt
Blend and let rest for 30 minutes. Heat 8" non-stick skillet over medium heat for 3 minutes. Remove pan from heat and pour a little more than 1/8 cup into the pan. Swirl. Cook 30-60 seconds flip, 30 seconds.
1 cup all-purpose flower
2 large eggs
6 tablespoons water
3 tbls unsalted butter melted/browned
1/2 teaspoon salt
Blend and let rest for 30 minutes. Heat 8" non-stick skillet over medium heat for 3 minutes. Remove pan from heat and pour a little more than 1/8 cup into the pan. Swirl. Cook 30-60 seconds flip, 30 seconds.
Breakfast Strata with Spinach and Gruyere
Makes one 8 by 8-inch strata, serving 6 To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.Ingredients
INGREDIENTS
- 8 - 10 slices Supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)
- 5 tablespoons Unsalted butter , softened
- 4 Medium shallots , minced (about 1/2 cup)
- 1 (10-ounce) package Frozen chopped spinach , thawed and squeezed dry
- Table salt and ground black pepper
- 1/2 cup Medium-dry white wine , such as Sauvignon Blanc
- 6 ounces Gruyère cheese , grated (about 1 1/2 cups)
- 6 Large eggs
- 1 3/4 cups Half-and-half
Preparation
1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.
2. Heat 2 tablespoons butter in medium nonstick skillet over medium heat. Sauté shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
3. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.
4. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.
STEP BY STEP: Assembling the Strata
1. Layer the bread and filling in the baking dish.
2. Pour the custard mixture evenly over the assembled layers.
3. Cover the surface flush with plastic wrap and weight the strata.
Eggs 101
Hard-Boiled Eggs:
Place in water, bring to a rapid boil, turn heat off, cover for 10 minutes, place in an icebath for 5 minutes
Fried Eggs:
Heat 12" skillet on the lowest heat for 5 minutes. Add 1 tbls butter, crack 2 eggs each into 2 bowls (4 eggs) pour into skillet at the same time, season, cover and cook undisturbed for 2 minutes. Check eggs, cook for up to 3 minutes longer if needed.
Poached Eggs:
Fill a 12" skillet nearly to the run with water, add 2 tbls white vinegar, 1tsp salt, bring to a boil over high heat. Crack eggs into 4 teacups (can do 2 each). Touch the rim of the inner teacups to the water and gently pour in. Remove skillet from heat, cover and poach for 5 minutes (add 30 seconds for firm yolks)
Scrambled Eggs:
8 large eggs
1/4 cup half and half
1/2 tsp salt
1/8 tsp pepper
1 tbls unsalted butter
Wisk together the eggs, dairy, seasons. Melt the butter in a 10" non-stick skillet over medium-high heat, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clujped, shiney and wet, about 2 minutes. Remove from heat quickly.
Place in water, bring to a rapid boil, turn heat off, cover for 10 minutes, place in an icebath for 5 minutes
Fried Eggs:
Heat 12" skillet on the lowest heat for 5 minutes. Add 1 tbls butter, crack 2 eggs each into 2 bowls (4 eggs) pour into skillet at the same time, season, cover and cook undisturbed for 2 minutes. Check eggs, cook for up to 3 minutes longer if needed.
Poached Eggs:
Fill a 12" skillet nearly to the run with water, add 2 tbls white vinegar, 1tsp salt, bring to a boil over high heat. Crack eggs into 4 teacups (can do 2 each). Touch the rim of the inner teacups to the water and gently pour in. Remove skillet from heat, cover and poach for 5 minutes (add 30 seconds for firm yolks)
Scrambled Eggs:
8 large eggs
1/4 cup half and half
1/2 tsp salt
1/8 tsp pepper
1 tbls unsalted butter
Wisk together the eggs, dairy, seasons. Melt the butter in a 10" non-stick skillet over medium-high heat, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clujped, shiney and wet, about 2 minutes. Remove from heat quickly.
Mexican-style Skillet Vermicelli
8 oz. vermicelli, broken in half
2 tblsp. vegitable oil
1 onion minced
salt
pepper
2 garlic cloves minced
1/2 teaspoon cumin (toasted)
1 (14.5oz) can diced tomatoes
1 1/2 cup chicken broth
1 chipotle chili in adobo sauce, chopped fine
2 oz Monterrey Jack cheese shredded (1/2 cup)
1/4 cup minced cilantro
1/2 cup sour cream (for serving)
1) Toast the vermicelli with 1 tablespoon of the oil in a 12" skillet over medium high heat until golden, about 5 minutes. Transfer the noodles to a paper-towel-lined plate and let cool.
2) Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened (about 5 minutes)
3) Stir in the garlic and cumin and cook until fragrant, about 15 seconds. Stir in the tomatoes with their juice, the broth and the chipotle. Bring to a boil.
4) Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
5) Season with Salt and Pepper to taste. Off the heat, sprinkle Monterrey Jack cheese, cover, allow cheese to melt, about 3 minutes. Sprinkle with cilantro. Serve passing the sour cream separately.
With Black Beans: Adding black beans and substitute the chicken broth for vegetable broth makes a one-dish vegetarian meal.
2 tblsp. vegitable oil
1 onion minced
salt
pepper
2 garlic cloves minced
1/2 teaspoon cumin (toasted)
1 (14.5oz) can diced tomatoes
1 1/2 cup chicken broth
1 chipotle chili in adobo sauce, chopped fine
2 oz Monterrey Jack cheese shredded (1/2 cup)
1/4 cup minced cilantro
1/2 cup sour cream (for serving)
1) Toast the vermicelli with 1 tablespoon of the oil in a 12" skillet over medium high heat until golden, about 5 minutes. Transfer the noodles to a paper-towel-lined plate and let cool.
2) Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened (about 5 minutes)
3) Stir in the garlic and cumin and cook until fragrant, about 15 seconds. Stir in the tomatoes with their juice, the broth and the chipotle. Bring to a boil.
4) Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
5) Season with Salt and Pepper to taste. Off the heat, sprinkle Monterrey Jack cheese, cover, allow cheese to melt, about 3 minutes. Sprinkle with cilantro. Serve passing the sour cream separately.
With Black Beans: Adding black beans and substitute the chicken broth for vegetable broth makes a one-dish vegetarian meal.
Stovetop Rice Pudding
Serves: 6
Cooking Time: 1hr 15min
Chill Time: 2 hours
2 cups water
1 cup long-grain rice
1/4 teaspoon salt
4 cups whole milk
2/3 cup sugar
1 1/4 tsp vanilla extract
1) Bring water to a boil and add salt and rice. Cook until water is almost evaporated
2) Microwave milk until it is steaming
3) Stir in hot milk and sugar into rice. Add a dash of cinnamon, cardamom, or coconut here if you wish.. Cook uncovered, stirring often for about 45 minutes or until mixture is thick (a spoon is just able to stand up in pudding)
3) Off the heat, stir in vanilla. Let mixture cool slightly before serving, or chill for 2 hours in the fridge for a cold pudding.
Cooking Time: 1hr 15min
Chill Time: 2 hours
2 cups water
1 cup long-grain rice
1/4 teaspoon salt
4 cups whole milk
2/3 cup sugar
1 1/4 tsp vanilla extract
1) Bring water to a boil and add salt and rice. Cook until water is almost evaporated
2) Microwave milk until it is steaming
3) Stir in hot milk and sugar into rice. Add a dash of cinnamon, cardamom, or coconut here if you wish.. Cook uncovered, stirring often for about 45 minutes or until mixture is thick (a spoon is just able to stand up in pudding)
3) Off the heat, stir in vanilla. Let mixture cool slightly before serving, or chill for 2 hours in the fridge for a cold pudding.
Perfect Fried Chicken
Ingredients
* 1 (3 to 4 pound) chicken, cut up into 10 pieces
* Kosher salt
* 3 cups all-purpose flour
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 tablespoons sweet paprika
* 2 teaspoons cayenne
* Freshly ground black pepper
* 1 quart buttermilk
* 2 tablespoons hot chili sauce (recommended: Srirachi)
* Peanut oil, for frying
* 1/4 bunch fresh thyme
* 3 big sprigs fresh rosemary
* 1/4 bunch fresh sage
* 1/2 head garlic, smashed, husk still attached
* Lemon wedges, for serving
Directions
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
* 1 (3 to 4 pound) chicken, cut up into 10 pieces
* Kosher salt
* 3 cups all-purpose flour
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 tablespoons sweet paprika
* 2 teaspoons cayenne
* Freshly ground black pepper
* 1 quart buttermilk
* 2 tablespoons hot chili sauce (recommended: Srirachi)
* Peanut oil, for frying
* 1/4 bunch fresh thyme
* 3 big sprigs fresh rosemary
* 1/4 bunch fresh sage
* 1/2 head garlic, smashed, husk still attached
* Lemon wedges, for serving
Directions
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
Mexican Chicken Soup
Ingredients
* 4 split (2 whole) chicken breasts, bone in, skin on
* Good olive oil
* Kosher salt and freshly ground black pepper
* 2 cups chopped onions (2 onions)
* 1 cup chopped celery (2 stalks)
* 2 cups chopped carrots (4 carrots)
* 4 large cloves garlic, chopped
* 2 1/2 quarts chicken stock, preferably homemade
* 1 (28-ounce) can whole tomatoes in puree, crushed
* 2 to 4 jalapeno peppers, seeded and minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander seed
* 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
* 6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Sunday, February 22, 2009
Creole Mustard Spaetzle
Ingredients
* 1 cup plus 2 tablespoons all-purpose flour (add more to thickness)
* 1 3/4 teaspoons salt
* 3 large eggs, lightly beaten
* 1/3 cup whole milk
* 1/4 cup plus 1 tablespoon Creole mustard, or other spicy, whole-grained mustard
* 1 teaspoon vegetable oil
* 1 tablespoon unsalted butter
* 1 tablespoon chopped fresh parsley leaves
* 1/2 teaspoon fresh lemon juice
Directions
Combine all the flour and 3/4 teaspoon salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add 1/4 cup of mustard and oil, and mix well. Prepare an ice bath in a large bowl and set aside.
Bring 4 quarts of water seasoned with the remaining 1 teaspoon of salt to a rolling boil in a large Dutch oven or large, heavy pot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath. Repeat with the remaining batter. Drain and place in a large bowl. (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)
Melt the butter in a large non-tick skillet over medium-high heat. When the butter is foamy, add the remaining tablespoon of mustard and swirl to blend. Add the spaetzle, parsley, and lemon juice, and stir to mix. Cook until the spaetzle is warmed through and the flavors are well blended, about 2 minutes.
Remove from the heat and serve immediately. This is a great side dish to accompany either pork, sausage, or chicken.
* 1 cup plus 2 tablespoons all-purpose flour (add more to thickness)
* 1 3/4 teaspoons salt
* 3 large eggs, lightly beaten
* 1/3 cup whole milk
* 1/4 cup plus 1 tablespoon Creole mustard, or other spicy, whole-grained mustard
* 1 teaspoon vegetable oil
* 1 tablespoon unsalted butter
* 1 tablespoon chopped fresh parsley leaves
* 1/2 teaspoon fresh lemon juice
Directions
Combine all the flour and 3/4 teaspoon salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add 1/4 cup of mustard and oil, and mix well. Prepare an ice bath in a large bowl and set aside.
Bring 4 quarts of water seasoned with the remaining 1 teaspoon of salt to a rolling boil in a large Dutch oven or large, heavy pot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath. Repeat with the remaining batter. Drain and place in a large bowl. (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)
Melt the butter in a large non-tick skillet over medium-high heat. When the butter is foamy, add the remaining tablespoon of mustard and swirl to blend. Add the spaetzle, parsley, and lemon juice, and stir to mix. Cook until the spaetzle is warmed through and the flavors are well blended, about 2 minutes.
Remove from the heat and serve immediately. This is a great side dish to accompany either pork, sausage, or chicken.
Friday, February 13, 2009
Kat's beans and pasta soup
1 Onion diced and browned
4 Large cloves of garlic smashed whole
1 Green Bell Pepper diced and added to onions
Salt Pepper
Oregano
Smoked Paprika - 2 dashes DON'T OVERDO
1 Can chicken broth
Simmer
Brown Frozen meatballs, cut in quarters
Add to soup
1 Can diced petite tomatoes
1 Can Seasoned Glory Navy Beans
1/2 Can Drained Bush's Pinto Beans
2-3 cups water
2 cups over aldente whole wheat pasta shells
Simmer and Serve
4 Large cloves of garlic smashed whole
1 Green Bell Pepper diced and added to onions
Salt Pepper
Oregano
Smoked Paprika - 2 dashes DON'T OVERDO
1 Can chicken broth
Simmer
Brown Frozen meatballs, cut in quarters
Add to soup
1 Can diced petite tomatoes
1 Can Seasoned Glory Navy Beans
1/2 Can Drained Bush's Pinto Beans
2-3 cups water
2 cups over aldente whole wheat pasta shells
Simmer and Serve
Tuesday, February 10, 2009
Hoecakes
From Paula H. Deen's cookbook "The Lady & Sons Savannah Country Cookbook" 1998
Ingredients
- 1 Cup self-rising flour
- 1 Cup self-rising cornmeal
- 2 Eggs
- 1 Tablespoon sugar
- 3/4 Cup buttermilk
- 1/3 Cup plus 1 tablespoon water
- 1/4 Cup vegetable oil or bacon grease
- Oil or butter for frying
Directions
Mix all ingredients well except for frying oil.
Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels.
Leftover batter will keep in refrigerator for up to 2 days. Yields approximately 17 cakes
Ingredients
- 1 Cup self-rising flour
- 1 Cup self-rising cornmeal
- 2 Eggs
- 1 Tablespoon sugar
- 3/4 Cup buttermilk
- 1/3 Cup plus 1 tablespoon water
- 1/4 Cup vegetable oil or bacon grease
- Oil or butter for frying
Directions
Mix all ingredients well except for frying oil.
Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels.
Leftover batter will keep in refrigerator for up to 2 days. Yields approximately 17 cakes
Sunday, February 08, 2009
Easy Sticky Buns
Ingredients
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 1/3 cup light brown sugar, lightly packed
* 1/2 cup pecans, chopped in very large pieces
* 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
For the filling:
* 2 tablespoons unsalted butter, melted and cooled
* 2/3 cup light brown sugar, lightly packed
* 3 teaspoons ground cinnamon
* 1 cup raisins
Directions
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
Friday, February 06, 2009
Moist Turkey Burger
INGREDIENTS
- 1/4 cup scallions, thinly sliced
- 1/2 cup celery, finely chopped
- 3 Granny Smith apples, peeled and diced
- 1/8 cup canola oil
- 4 pounds ground turkey breast
- 2 Tbsp. salt
- 1 Tbsp. black pepper
- 2 tsp. chipotle Tabasco™
- 1 lemon, juice and grated zest
- 1/2 bunch parsley, finely chopped
- 1/4 cup Major Grey's Chutney, pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
- 1/4 cup scallions, thinly sliced
- 1/2 cup celery, finely chopped
- 3 Granny Smith apples, peeled and diced
- 1/8 cup canola oil
- 4 pounds ground turkey breast
- 2 Tbsp. salt
- 1 Tbsp. black pepper
- 2 tsp. chipotle Tabasco™
- 1 lemon, juice and grated zest
- 1/2 bunch parsley, finely chopped
- 1/4 cup Major Grey's Chutney, pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.