Day Recipe Food Community

October 8, 2008

Grilled Lobster with Ginger, Garlic, and Soy Sauce Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:22 pm

For food safety, it is very important to grill the lobsters immediately after they have been boiled and split.

Makes 6 servings.

INGREDIENTS

  • 1 1/2cups olive oil
  • 9tablespoons soy sauce
  • 6garlic cloves, minced
  • 6tablespoons minced peeled fresh ginger62-pound live lobsters6 tablespoons chopped green onions

DIRECTIONS Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.)

Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.

Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.

Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.

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Pecan Molasses Bundt Cake with Bourbon Glaze Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:10 pm

INGREDIENTS

  • cake
  • nonstick vegetable oil spray
  • 3 1/4cups cake flour
  • 2teaspoons baking powder
  • 3/4teaspoon salt
  • 2cups sugar
  • 1cup (2 sticks) unsalted butter, room temperature
  • 4teaspoons vanilla extract
  • 4large eggs
  • 1cup whole milk1cup pecans, toasted, finely chopped
  • 1/4cup dark corn syrup
  • 1/4cup mild-flavored (light) molasses
  • 1/2teaspoon baking sodaglaze
  • 2teaspoons water
  • 1teaspoon baking soda
  • 2cups sugar
  • 1cup buttermilk
  • 1cup (2 sticks) unsalted butter
  • 2teaspoons dark corn syrup
  • 1/2cup bourbon
  • 2teaspoons vanilla extractvanilla ice cream

DIRECTIONS For cake:
Preheat oven to 350°F. Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour. Sift 3 1/4 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions, alternating with milk in 2 additions. Transfer half of batter to prepared pan.

Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend. Stir in baking soda. Stir pecan mixture into remaining cake batter in bowl. Spoon pecan batter over batter in pan (do not swirl). Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes. Transfer cake in pan to rack.

Meanwhile, prepare glaze:
Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda. Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium-high. Stir in baking soda mixture (glaze will bubble). Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes. Remove from heat. Stir in bourbon and vanilla.

Invert warm cake onto platter. Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature. Cover and refrigerate remaining glaze.)

Rewarm remaining glaze, stirring. Serve cake with ice cream and warm glaze.

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Meatballs with Bulgur in Onion and Tomato Sauce (voli Me Plyguri) Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 8:34 pm

Voli are marbles, the multicolored little balls that were so popular with kids during my childhood. But unlike the glass versions, which were quite expensive, the ones we used to play with were made of clay and colored in various bright, glossy shades. They were fragile, and their glaze would crack, revealing their dark red insides, similar in color to these delicious
meatballs with bulgur.

This recipe comes from the island of Rhodes, and bulgur is probably the grain originally used. Later, in the stewed meatballs of the mainland, it was replaced by rice.

Makes about 26 Meatballs; 4 to 6 servings

INGREDIENTS

  • 1 pound lean ground beef, veal, lamb or pork or a combination
  • 1 cup finely chopped fresh flat-leaf parsley
  • 4-5 scallions (white plus most of the green parts), finely chopped
  • 1/2 cup coarse bulgur
  • 1 large egg, lightly beaten
  • 1/3 cup olive oil
  • 4 garlic cloves, 2 minced and 2 coarsely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 large onion, halved lengthwise and sliced into half-moons
  • 1/2 cup dry red wine
  • 2 cups grated ripe tomatoes or canned diced tomatoes with their juice
  • 1 cinnamon stick
  • 1/2 cup water

DIRECTIONS In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.

Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.

In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to
color. Add the chopped garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low.

Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with the remaining 2
tablespoons parsley and serve.

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Grilled Corn on the Cob with Chipotle Butter Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:32 pm

This recipe has a nice balance of sweet and spicy flavors, and a drizzle of lime juice provides tang. Serve the corn and the Hearts of Romaine and Roquefort Salad with the burgers, and check out the box on the next page for potato salad suggestions.

Makes 8 servings.

INGREDIENTS

  • 1/2cup (1 stick) unsalted butter
  • 1 1/2tablespoons minced seeded canned chipotle chilies*
  • 2teaspoons fresh lime juice
  • 1/4teaspoon salt
  • 8large ears of corn, husked
  • lime wedges

DIRECTIONS Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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Panfried Almond-and Sesame-Dusted Chicken Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:00 pm

Chef Lisa Ahier likes the flavor of Key limes or Mexican limes, which she can buy locally and year-round, for the marinade below. But even if you use regular lime juice, you’ll love this chicken, which is as delicious at room temperature as it is hot. In fact, Gourmet’s food editors couldn’t get enough of it.


Active time: 45 min Start to finish: 9 1/4 hr

Serves 4

INGREDIENTS

  • for marinade
  • 8 garlic cloves, coarsely chopped
  • 1/2 cup raspberry or tarragon vinegar
  • 1 cup fresh lime juice (preferably key or mexican lime)
  • 4 canned chipotle chiles in adobo
  • 1 teaspoon dry mustard
  • 1/2 cup tamari
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 1 cup packed light brown sugar4 1/2-lb chicken, cut into 8 pieces
    for coating
  • 1 cup hulled (green) pumpkin seeds (5 oz), toasted
  • 1 cup slivered almonds (4 oz), toasted
  • 1 cup fresh fine bread crumbs
  • 1 cup unbleached all-purpose flour
  • 1/3 cup sesame seeds
  • 1 tablespoon plus 1 teaspoon coarse salt
  • 3/4 teaspoon cayenne
  • 4 large eggs1 cup vegetable oil
  • 1/2 stick unsalted butter, cut into pieces

    DIRECTIONS

    Make marinade:
    Purée all marinade ingredients in a blender.

    Transfer marinade to a large bowl and toss with chicken to coat. Marinate chicken, covered and chilled, turning once, 8 to 12 hours.


    Make coating:
    Pulse pumpkin seeds and almonds separately in a food processor until pumpkin seeds are coarsely ground and almonds are finely ground (do not overprocess) and transfer to a large shallow bowl. Whisk in bread crumbs, flour, sesame seeds, 1 tablespoon salt, and cayenne. In another shallow bowl whisk together eggs and remaining teaspoon salt.


    Cook chicken:
    Preheat oven to 350°F.


    Remove chicken from marinade and pat dry with paper towels. Dip 1 piece chicken in egg, letting excess drip off, then dredge in crumb coating, knocking off excess. Transfer to a platter and repeat with remaining chicken.


    Heat oil in a deep large skillet (preferably well-seasoned cast iron) over moderate heat until hot but not smoking, then carefully add butter pieces. When butter is melted, cook chicken in batches (adjust heat if necessary to prevent coating from getting too brown), turning, until golden brown, about 10 minutes total. Transfer chicken as browned to a rack set in a shallow baking pan. When all chicken is browned, bake in middle of oven until cooked through, about 30 minutes.


    Cooks’ notes:
    • You can marinate the chicken up to 24 hours.
    • Chicken may be made 2 days ahead, cooled completely, then chilled, covered. Bring to room temperature before serving.

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    • Pasta with Lobster, Wild Mushrooms, and Cream Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 2:49 pm

    Cele Bullis of Gainesville, Georgia, writes: “My husband and I recently went to a restaurant in Alpharetta, Georgia, called Vinny’s on Windward. He ordered a pasta entrée with lobster and cream sauce and thoroughly enjoyed it. I’d love to make the dish for him. Can you get the recipe?”

    This can be prepared with 20 ounces of large raw shrimp instead of lobster, if you like. Peel and devein the shrimp, then sauté uncovered in butter until opaque in center, about three minutes. Cut each shrimp lengthwise in half.

    Makes 4 servings.

    INGREDIENTS

    • 6tablespoons (3/4 stick) butter
    • 210- to 12-ounce frozen lobster tails, thawed8ounces shiitake mushrooms, stemmed, thinly sliced
    • 1/2cup (packed) thinly sliced fresh basil
    • 6green onions, thinly sliced
    • 3garlic cloves, chopped
    • 1 1/3cups whipping cream
    • 18-ounce bottle clam juice12ounces fettuccine
    • 1/4cup freshly grated asiago cheese(about 1 ounce)

    DIRECTIONS Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.

    Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.

    Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

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    Apricot Cobbler Recipe

    Filed under: Recipes — Tags: , , — Anna @ 12:06 pm

    Active time: 40 min Start to finish: 1 1/2 hr

    Makes 4 servings.

    INGREDIENTS

    • for filling
    • 1 1/2lb fresh apricots, pitted andcut into 1/2-inch wedges
    • 7tablespoons sugar
    • 1tablespoon all-purpose flour
    • 1 1/2teaspoons fresh lemon juice
    • 3/4to 1/4 teaspoon almond extract for topping
    • 3/4cup all-purpose flour
    • 3/4teaspoon baking powder
    • 1/4teaspoon baking soda
    • 1/4teaspoon salt
    • 3teaspoons sugar
    • 2tablespoons cold unsalted butter, cut into bits
    • 1/2cup well-shaken buttermilk

    DIRECTIONS Make filling: Toss all filling ingredients together in a 9-inch glass or ceramic pie plate and let stand until juicy, about 30 minutes.

    Preheat oven to 400°F.

    Make topping: Sift together flour, baking powder and soda, salt, and 1 teaspoon sugarin a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stirin buttermilk with a fork just until combined (do not overmix).

    Drop rounded tablespoons of dough over filling, leaving spaces in between to allow topping to expand. Sprinkle with remaining 2 teaspoons sugar.

    Bake cobbler in middle of oven until fruit is tender and topping is golden, about 30 minutes. Cool slightly, about 15 minutes, and serve warm.

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    Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 9:56 am

    Tonya Morrison of Lewis Center, Ohio, writes: “My husband and I had a wonderful time on our vacation to Kiawah Island, South Carolina. One night we had dinner at Rosebank Farms Café in Bohicket Marina Village. The recipe for their roast pork tenderloin with apple and raisin chutney would make a delicious souvenir.”

    In this imaginative main course, the chutney adds a sweet, tart contrast to the herb-roasted pork and the rich, creamy corn.

    Makes 6 servings.

    INGREDIENTS

    • pork
    • 1bunch fresh mint leaves, chopped (about 2/3 cup)
    • 5garlic cloves
    • 3fresh rosemary sprigs
    • 2shallots
    • 1 1/2teaspoons salt
    • 1 1/2teaspoons ground black pepper
    • 3/4cup olive oil
    • 212- to 14-ounce pork tenderloins, trimmedcreamed corn
    • 6cups fresh corn kernels or frozen, thawed
    • 4tablespoons olive oil
    • 1/2cup chopped onion
    • 1garlic clove, minced
    • 3tablespoons all purpose flour
    • 1 1/2cups low-salt chicken broth
    • 2cups whipping creamapple-raisin chutney

    DIRECTIONS For pork:
    Combine first 6 ingredients in processor and chop finely. Blend in oil. Transfer marinade to glass baking dish. Add pork tenderloins to marinade, turning to coat. Cover dish with plastic wrap and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

    Meanwhile, prepare creamed corn:
    Cook 1 cup corn kernels in heavy medium pot of boiling salted water until tender, about 2 minutes. Drain well and set aside. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until soft, about 3 minutes. Add flour and stir 2 minutes. Slowly whisk in chicken broth; whisk until mixture thickens and boils. Stir in cream. Bring mixture to simmer. Add remaining 5 cups corn kernels and simmer until mixture is thick, stirring occasionally, about 10 minutes. Cool slightly. Transfer to processor and coarsely puree. Stir in 1 cup cooked corn kernels. (Can be prepared 1 day ahead. Chill.)

    Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade. Add pork to skillet and sauté until brown on all sides, about 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 180°F, about 10 minutes.

    Bring corn to simmer. Spoon corn onto plates, dividing equally. Slice pork tenderloins and place atop corn, dividing equally. Top with Apple-Raisin Chutney and serve.

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    Fillet Of Beef with Asian Spice Rub Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 9:00 am

    Active time: 20 min Start to finish: 1 1/4 hr

    Serves 8 to 10

    INGREDIENTS

  • 2 tablespoons sichuan peppercorns
  • 1 tablespoon anise seeds
  • 4 teaspoons coarse salt
  • 1 teaspoon chinese five-spice powder
  • 1 teaspoon ground ginger
  • 4- to 5-lb beef tenderloin roast, trimmed and tied
  • 4 tablespoons vegetable oilgarnish: snipped fresh chives and tarragon sprigs

    DIRECTIONS

    Preheat oven to 425°F.


    Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle. Sift mixture through a coarse sieve into a bowl and stir in salt, five-spice powder, and ginger.


    Halve beef crosswise and sprinkle rub all over both pieces, pressing to adhere.


    Heat 2 tablespoons oil in skillet over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute. Transfer to a large roasting pan. Wipe skillet clean with paper towels and brown remaining beef in same manner. Arrange beef pieces 2 inches apart in roasting pan.


    Roast in middle of oven 25 to 35 minutes, or until a thermometer inserted diagonally 2 inches into centers of pieces registers 120°F. Let beef stand in pan on a rack 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string and slice beef.


    Serve at room temperature.

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    • Pork, Maple, and Sage Patties Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 6:47 am

    You can form the patties a day ahead, leaving only a quick frying job for the morning.

    Makes 8 servings.

    INGREDIENTS

    • 1pound pork shoulder butt, cut into 1-inch pieces
    • 8ounces bacon slices, chopped
    • 1/4cup water
    • 2teaspoons pure maple syrup
    • 1 1/2teaspoons ground black pepper
    • 1teaspoon hot pepper sauce
    • 1teaspoon salt
    • 3/4teaspoon rubbed sage
    • 1/2teaspoon ground coriander
    • 1/4teaspoon ground nutmeg
    • 1/4teaspoon vanilla extract

    DIRECTIONS Line baking sheet with waxed paper. Process half of pork and half of bacon in processor until pork is coarsely chopped. Transfer to large bowl. Repeat with remaining pork and bacon. Stir in remaining ingredients. Form mixture into twelve 2 1/2-inch-diameter patties. Transfer to prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)

    Heat heavy large skillet over medium-high heat. Add 6 patties and sauté until cooked through, about 5 minutes per side. Transfer patties to paper towels. Wipe skillet clean. Repeat with remaining patties. Serve warm.

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