Recipe Talk

Delmonico Steaks with Balsamic Onions and Steak Sauce Recipe courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
User Rating:

4 (1-inch) Delmonico steaks, 8 to 10 ounces each
2 teaspoons extra- virgin olive oil
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and pepper
Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, thinly sliced
1/4 cup balsamic vinegar, eyeball it

Steak Sauce:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
2 cloves garlic, chopped
1 small white boiling onion, chopped
1/4 cup dry cooking sherry, eyeball it
1 cup canned tomato sauce, 8 ounces
1 tablespoon Worcestershire sauce, eyeball it
Black pepper

Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.
Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.

Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.

To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.

Episode#: TM1B68
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Montreal Steak Seasoning

=======================

Quick Tomato Sauce Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 3 1/2 cups
User Rating: No Rating

1 (28 ounce) can whole peeled tomatoes
3 tablespoons extra virgin olive oil or garlic oil
1 jalapeno pepper, optional
1 yellow onion, finely chopped
1 tablespoon minced garlic
2 bay leaves
Salt and freshly ground black pepper
1/4 cup drained and chopped oil-packed dried tomatoes
1 tablespoon finely chopped fresh oregano leaves

Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve.
Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Add the dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking.
Discard the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates.
Variation for quick tomato sauce: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately.

Episode#: MO0610
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

========================

Turkey Polpettone Sandwiches Recipe courtesy Michael Chiarello
See this recipe on air Sunday Sep. 17 at 1:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 6 servings
User Rating:

2 pounds ground turkey
1 cup soft fresh bread crumbs
2 egg yolks
4 tablespoons thinly sliced green onion
1 tablespoon chopped fresh sage leaves
1 teaspoon Worcestershire sauce
2 teaspoons salt
Freshly ground black pepper
1 tablespoon finely grated lemon zest
2 ounces whole-milk mozzarella cheese, cut into 4 equal pieces, plus 2 cups grated
Olive oil, for frying
1 (32-ounce) jar of your favorite marinara
6 sandwich rolls

Put the turkey in a bowl. Add all the remaining ingredients except for the mozzarella and work them in gently by hand. Divide the mixture into 12 equal pieces. Flatten each piece into a round patty. Top 6 of the patties with a piece of mozzarella and then with a second patty, making 6 polpettones. By hand, press the edges together to seal them and to make patties of even thickness. Sprinkle both sides of the patties with salt and pepper.
Heat a large ovenproof skillet over moderate heat. Add olive oil to a depth of 1/8-inch. When the oil is hot, add the 6 patties. Cook on 1 side until lightly browned, about 1 1/2 minutes, then turn and cook on the second side until browned, 1 to 2 minutes longer.

While the patties are cooking, heat the marinara sauce in a deep skillet. Add the cooked patties to the sauce. (Or drain the oil from the skillet and add the tomato sauce directly to the patties.)

Put a few tablespoons of grated mozzarella on top of each patty. Simmer the patties in the sauce for about 4 minutes, until the cheese is melted.
Assemble the sandwich: Put a few tablespoons of sauce and 1 polpettone on a split roll. Top with a little more sauce and serve immediately.

Michael's Notes: For the lightest polpettone, work the mixture as little as possible.

Episode#: MO0606
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

----------------------------

Green Beans with Caramelized Onions and Almonds Recipe courtesy Tyler Florence

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 to 8 servings
User Rating:

Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper

Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Episode#: TU0105
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
===========================

The Ultimate Barbecued Chicken Recipe courtesy Tyler Florence

Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 5 minutes
Yield: 6 servings
User Rating:

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Preheat oven 375 degrees F

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Episode#: TU0103
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

===========================
Cole Slaw with Pecans and Spicy Dressing Recipe courtesy Tyler Florence

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Yield: 6 to 8 servings
User Rating:

1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish
Dressing:
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
In a small bowl, stir together the mustard, sugar, cayenne, cumin, mayonnaise, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Episode#: TU0103
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
=

Exported from MasterCook *

Pedemoleque (Little Boy's Foot)

Recipe By : Susan Feniger and Mary Sue Milliken

Serving Size : 40 Preparation Time :0:00

Categories : Candies Volume 2-4, Apr.'99

Nuts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Unsalted butter

1 cup Firmly-packed light brown sugar

1 cup Granulated sugar

1 cup Water

1 pinch Baking soda

1/4 cup Shelled and skinned peanuts -- toasted

1/4 cup Cashews -- toasted

Thoroughly butter an 8- by 12-inch roasting pan and place it in the

freezer for 5 to 10 minutes.

Combine the brown and granulated sugars and the water in a heavy

stainless steel saucepan over medium heat and, stirring

occasionally, cook until sugars have dissolved and the mixture

is simmering. Increase the heat to high and, without stirring,

simmer syrup until it reaches 300 degrees on a candy thermometer

(hard crack stage). Remove from the heat and add baking soda

and nuts, mixing thoroughly to make sure they are evenly blended in.

Pour the mixture onto the buttered pan and allow to cool completely.

Lift off and break brittle into bite-sized pieces. The candy will

keep in an airtight glass jar for several weeks.

This recipes yields about 40 pieces of brittle.

Comments: To toast nuts, preheat oven to 350 degrees. Spread the

nuts on a cookie sheet and toast in the oven until golden, about 15

minutes. Set aside to cool.

Recipe Source:

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken

From the TV FOOD NETWORK - (Show # TH-6208 broadcast 03-18-1997)

Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 03-18-1997
Posted to FareShare 4/99 by JoAnn Pellegrino