Tuesday, July 31, 2007

Champagne Lemonade

1 cup sugar
3 cups water
1 1/2 cups fresh lemon juice
1 bottle Champagne or sparkling wine
Thin lemon slices, for garnishPut the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.

In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.

source: http://www.foodnetwork.com

Saturday, July 21, 2007

seekh kabab recipes

Ingredients

1. Ground lamb: 2 Pounds
2. Finely Chopped onions: ¼ cup
3. Minced Garlic: ¼ cup
4. Finely chopped ginger: ¼ cup

5. Finely chopped Serrano: 2

(remove seeds and white membrane to reduce heat as desired)

6. Ground Cumin Powder: 1 Tablespoon
7. Ground Coriander: 1 Tablespoon
8. Ground Cloves: ½ teaspoon
9. Ground Cinnamon: 1 teaspoon
10. Ground Lal Mirch (Cayenne Powder): 1 teaspoon

11. Salt: 1½ teaspoon
12. Lime Juice: 1 Tablespoon
13. Dahi Yogurt: 2 Tablespoons

14. Besan (chickpea flour): ¼ cup

Bamboo Skewers (Water soaked): 10

Method

Mix all the ingredients except Besan. Sprinkle Besan Tablespoon at a time to knead the mixture like dough. Adjust amount of Besan for dough like consistency. Let it rest for two hours. Pinch about 4 ounces off the mixture. Cover the Bamboo skewer with the mixture about ¼" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375ยบ F. Bake for 25 minutes. Serve hot.

SOURCE:http://www.indiacurry.com/

CHICKEN SEEKH KABAB

  • ½ kilograms Chicken
  • 6 slices of white bread
  • 1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
  • ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 4 Cardamoms (Ilaichi) (grounded)
  • ½ tsp. Cumin Powder (Pisa Zeera)
  • 1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
  • 4 Green Chillies (Hari Mirch) (finely chopped)
  • 2 Eggs
  • Salt (to taste)
  • 1 tsp. Soya Sauce
  • Dalda Oil or any Cooking Oil (for frying)

    1. Wash chicken well in and out and boil with salt until it becomes tender. When cooked, remove from water and set aside to cool.
    2. Seperate chicken meat from bones. In a chopper, chop together meat slices and bread.
    3. Add eggs and all spices to the chopped chicken and knead it with your hands. Take a barbecue skewer (if one is not available then the handle of any wooden spoon can be used.) Take a small ball of the chicken mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long and cook directly over flame for a minute.
    4. Heat a little oil seperately in a frying pan. As soon as the kabab gets roasted remove it from the skewer and put into frying pan. Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain oil.
    Sprinkle on Top chaat masala and Lemon Juice and Serve Hot Garnished with Onion Rings and Lemon Wedges.
    source:
    http://www.angelfire.com/

Friday, July 20, 2007

vinaigrette

2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Mix the above ingredients together .

Tomato Fennel Salad

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

source:http://www.foodnetwork.com

Tuesday, July 17, 2007

vinaigrette

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Friday, July 13, 2007

SANDWICH SAUCE

1 cup mayonnaise
1cup sour cream
2tsp white wine vinegar
salt
peeper
fresh herb(thyme+parsley+green onion)2tsp each

Blend all the ingredients together.

CHILI SEASONING MIX

1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
1 tbsp. seasoned salt
1 dried chili pepper, crushed, seeds removed
1 tsp. instant minced onion
1/4 tsp. instant minced garlic
Combine ingredients and store in container with tight-fitting lid.

5 Bean Chili


5 Bean Chili

1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro
In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.

Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.

Ladle into bowls and serve with your favorite chili fixings.

source:http://www.foodnetwork.com/

Lamb Burgers with Feta Spread

Lamb Burgers with Feta Spread

2 1/4 pounds ground lamb (10 percent fat)
1/2 cup minced shallots
3 tablespoons minced fresh mint leaves
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper, plus 1/8 teaspoon
1/4 teaspoon ground cinnamon
4 ounces feta cheese, crumbled
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons minced green onion tops
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon finely grated lemon zest
6 hamburger buns
Lettuce leaves, for garnish, optional
Thinly sliced tomatoes, for garnish, optional
Sliced roasted red peppers, for garnish, optional
In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers if desired, and serve immediately.
In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers, if desired, and serve immediately.

source:http://www.foodnetwork.com

Roasted Shrimp with Thousand Island Dressing

Roasted Shrimp with Thousand Island Dressing

1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice

For the dressing:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 teaspoon minced gherkins
1 tablespoon sweet pickles
1 teaspoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.

For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

source:http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34778,00.html

Salmon with Lentils

Salmon with Lentils

1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

source:http://www.foodnetwork.com/

Monday, July 9, 2007

salad dressing(vinigretta)

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Guacamole Salad

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch dicedPlace the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

source:http://www.foodnetwork.com

Blue Cheese Burgers

2 pounds ground chuck
1 pound ground sirloin
1/2 cup seasoned dry bread crumbs
1/4 cup steak sauce (recommended: Crosse and Blackwell)
3 extra-large eggs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
8 to 10 hamburger buns
8 ounces blue cheese, sliced (recommended: Danish Blue)
Arugula and sliced tomatoes, for serving, optional
Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.

Prepare a charcoal or a stove-top grill.

Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

source:http://www.foodnetwork.com

Chocolate and Vanilla Sundaes

1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
2 pints vanilla ice cream
2 pints chocolate ice cream
1/2 cup chopped salted peanuts
For the chocolate sauce:
Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.

To assemble the sundaes:
Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

source: http://www.foodnetwork.com

Black Pepper and Asiago Scones

1 box biscuit mix (recommended: Jiffy brand)
2 teaspoons coarse black pepper
1/2 cup cream
A couple pinches salt
1 cup shredded Asiago cheese, available in specialty cheese case
A generous grating fresh nutmeg
1 egg beaten with a splash water
1 teaspoon sugarPreheat oven to 375 degrees F.

Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

source:http://www.foodnetwork.com

Salami Scrambles

1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream
1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped
1 clove garlic, chopped
2 to 3 scallions, chopped, 1/4 onion may be substituted
1 plum tomato or 1 vine tomato, seeded and chopped or 3 tablespoons chopped sun-dried tomato -- your preference or, depending on what you have on hand
8 large eggs
4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand
Salt and pepper
Chopped parsley leaves, for garnish
Chopped or torn basil leaves, for garnish, optionalHeat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

source :http://www.foodnetwork.com/
Potato Hash with Baked Eggs

4 large Russet potatoes, peeled and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup chopped onion
8 eggs
2 teaspoons chopped fresh oregano leaves
6 tablespoons freshly grated Parmesan, Asiago or other aged cheese
Preheat the oven to 375 degrees F.

Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.

Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes

Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.

Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

source: http://www.foodnetwork.com

Zucchini and Shrimp Fritters


Zucchini and Shrimp Fritters

1/2 pound large or medium shrimp, peeled, deveined, and cut into 1/4-inch pieces
1/2 teaspoon Essence or Creole seasoning, plus more for dusting fritters, recipe follows
2 tablespoons unsalted butter
1/2 cup chopped yellow onions
Pinch salt
3 large eggs, beaten
1 1/2 cups milk
1 tablespoon baking powder
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 cups all-purpose flour
1 tablespoon chopped fresh parsley leaves
1 pound fresh zucchini, grated using the small holes on a box grater
Vegetable oil, for deep-frying
Season the shrimp lightly with the Essence and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.

In a large pot or deep-fryer, heat the oil to 360 degrees F.

In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.

Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.

Serve hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

source: http://www.foodnetwork.com/