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Taste of america travel.discovery channel recipes

 

Home chef Peanut Patty
Ola, United States
 about 18 years ago

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The 9-pound Big Daddy Barrick Burger

9 pounds ground beef

Half a head of lettuce

2 tomatoes

2 onions

4 pickles

Mayo

Mustard

12 slices American cheese

Bun, 12-inches in diameter

Directions: Mix the meat with seasonings of your choice and bake in the oven on a baking sheet. Add toppings and enjoy.

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Chicken Potpie

2 cups carrots

2 cups celery

1/2 pound butter

1/2 pound flour

2 quart chicken stock

1 1/2 pound frozen peas

2 1/2 pound white chicken breast

Salt and pepper

Puff pastry

Directions: Grill or bake the chicken. Next, dice the chicken and put aside. Place butter and vegetables into a pot and sauté until the vegetables are al dente. Next, add the flour to make a roux*, making sure the flour and butter are combined together leaving no lumps. Add the chicken stock. Bring the stock to a boil, then turn down to simmer. Cook the veloute** until it becomes thick and the flour cooks out of the chicken gravy. This should take approximately 15-20 minutes. Add the diced chicken and thawed peas. Mix well, adding salt and pepper to taste. Put the mixture into dishes and cover with puff pastry. Bake at 350 degrees, until the puff pastry rises and turns golden brown.

*Roux: A cooked mixture of flour and a fat used as a thickener in a sauce or soup.

**Veloute: An extremely smooth creamy sauce of various stock bases thickened with a roux.
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The Grill Cobb Salad

2 cups medium-head iceberg lettuce - julienne cut (thinly sliced)

2 cups romaine hearts - julienne cut (thinly sliced)

1/2 cup poached chicken breast (boned and skinned), diced

1/2 cup diced tomato, peeled and seeded

1/2 cup diced avocado

1/4 cup diced hard-boiled egg (can be shredded)

1/4 cup bacon bits

1/4 cup green onions, chopped into 1/4-inch pieces

1/4 cup crumbled blue cheese

1/2 cup Grill Cobb Salad dressing (see recipe below)

Directions: Place shredded lettuces into a salad bowl. Place tomatoes, chicken, egg and avocados around the perimeter of the lettuce. Sprinkle scallions, bacon bits and blue cheese on top of the lettuce. Add the dressing and toss well.

The Daily Grill House Dressing

3 egg yolks

1 quart cottonseed oil (vegetable oil works, too)

1/2 cup red wine vinegar (Regina brand)

2 teaspoons sugar

2 teaspoons kosher salt

2 teaspoons ground black pepper

3 teaspoons garlic powder

3 teaspoons Coleman's Mustard, dry

2 teaspoons Lea & Perrins Worcestershire sauce

Directions: Whip up the egg yolks, then slowly add oil to the eggs until they begin to bind as to make mayonnaise. Once all the oil is in, increase the speed of the mixer and add the rest of the ingredients slowly. The dressing should be on the thick side.

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Fried Green Tomatoes

Region: Little Rock, Ark.

6 to 8 green tomatoes

2 cups plain flour

3 eggs (well beaten)

1 teaspoon salt

1/2 teaspoon black pepper

Canola oil

Directions: Wash and slice green tomatoes, 1/2 inches thick. Mix salt and pepper with flour. Roll each slice in flour mixture, then in beaten eggs, and roll again in flour. Add oil, 1 inch deep, in skillet and heat to medium temperature. Fry until golden brown on each side, turning once. Drain on paper towels.

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Exit 118 Goo-Squash

2 pounds venison (or beef), cut into 1-inch (or smaller) cubes

1 medium-size onion, diced

1 jalapeño pepper, finely diced (optional)

1/2 cup Burgundy wine

1 1/2 teaspoon salt

3 tablespoons peanut oil

3 teaspoons Hungarian hot paprika

1/2 teaspoon coarse ground black pepper

1 16-ounce can whole tomatoes

4 ounces whole mushroom (cleaned and rinsed)

1 sprig fresh rosemary

1 sprig fresh lemon thyme

2 tablespoons flour

1 cup sour cream

Directions (best when prepared in a Dutch oven): Brown venison cubes, onions and jalapeño in oil. Deglaze pan (or Dutch oven) with Burgundy wine; add tomatoes, mushrooms, herbs and seasonings. Cover and simmer, stirring occasionally until meat is tender (approximately 1 1/2 hours). Blend together flour and sour cream and then stir into meat mixture.

Serve over buttered egg noodles.

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Hemingway's Trout

3 green onions, chopped (or 1/4 cup freeze-dried chives)

1 tablespoon chopped parsley or dried parsley flakes

2 tablespoons lemon juice

1/4 teaspoon pepper

6 whole, cleaned lake trout fillet (each about 8 ounces)

Seasoned salt

6 strips bacon

1/2 cup baking mix (biscuit mix)

2 tablespoons yellow cornmeal

lemon wedges, optional

Directions: Combine green onions, parsley, lemon juice and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture. In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 tablespoons of the drippings in pan and reserve remaining drippings. Combine baking mix and cornmeal on a piece of wax paper. Coat trout on both sides with mixture. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch-thick fish (measured in thickest portion), allow 10 minutes total - five minutes on each side. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fish of all thicknesses.) Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges, if desired. Serves six.

Replies

Home chef Peanut Patty
Ola, United States
 about 18 years ago

Maine Hickory-Smoked Salt Rub

Hickory-smoked salt is especially good with beef, such as your favorite cut or on a roast. Our hickory and other flavors are naturally smoked over a wood fire and at the right temperatures.

2 tablespoons hickory-smoked salt (crystals)

1 teaspoon crushed red pepper

1 teaspoon coarse ground black pepper

1 teaspoon garlic powder

1 teaspoon fennel seed

1 teaspoon brown sugar (optional)

Pinch of lavender

Directions: Mix ingredients together and generously rub mixture on meat. (You can grind to a powder with a coffee mill if you prefer.) Let stand for 1 to 2 hours wrapped in plastic wrap. With a blunt instrument hit one side, then the other, a few times during marinating. Cook steak or roast as you normally would and enjoy a genuine smoked flavor.

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Whitefish Caviar Crepes
Region: Kalispell, Mont.Lemon Zest and Chive Crepes with Goat Cheese and Golden Whitefish Caviar

Crepes:

1 1/2 cup milk

3 eggs

1 teaspoon salt

1 cup flour

2 tablespoons melted butter

3 teaspoons finely grated lemon zest

1 tablespoon finely sliced chives

Directions: Put the milk, eggs and salt into a food processor. Add the flour and the butter. Cover and blend at high speed or one minute. Mix in the lemon zest and chives. Cover and refrigerate batter for at least two hours.

Lightly brush an iron skillet or crepe pan with cooking oil. Set the pan over medium high heat until it is just beginning to smoke. Remove the pan from the heat and pour into a scant 1/4 cup of batter. Tilt the pan in all directions to run the batter over the bottom of the pan. Return pan to heat for about one minute. Shake the pan back and forth to loosen crepe. When the underside is lightly browned, the crepe is ready to be turned over. Brown the other side of the crepe for about 1/2 minute. Slide the crepe onto a plate. Repeat the steps with the rest of the crepe batter.

Yield: About 12 crepes

To assemble:

12 ounces goat cheese (chevre)

4 ounces heavy cream

Golden whitefish caviar

Crme fraiche, lemon zest and sliced chives for garnishing

Directions: Moisten goat cheese by blending with the heavy cream. Spread each crepe with goat cheese (being careful not to tear the crepes) and stack one on top of the other other. The stacked crepes may be cut into wedges.

Garnish with golden whitefish caviar and creme fraiche. Sprinkle with lemon zest and chives.

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Marlborough Pudding

Taken from Amelia Simmon's American Cookery (1796)

Original Recipe:

Take 12 spoons of stewed apples, 12 spoons of wine, 12 spoons of sugar, 12 spoons of melted butter and 12 beaten eggs, and a little cream. Spice to your taste. Lay in paste No. 3, in deep dish. Bake 1 1/4 hour.

Modern Adaptation:

6 large cooking apples

3/4 cup white sugar

3/4 cup sherry

6 tablespoons butter (melted)

4 eggs

1/2 cup heavy cream

Juice of 1 lemon

2 teaspoons grated nutmeg (or to taste)

Directions: Stew apples and push through a fine sieve to purée. Mix together 3/4 cup apple purée, sugar, sherry, melted butter (cut down from original recipe), well-beaten eggs, heavy cream, lemon juice and nutmeg. Pour into pie crust and bake at 350 degrees F for about 1 hour, or until set or has a similar appearance to pumpkin pie, though lighter in color. Cool before serving.

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Shoofly Pie

Bottom

1 cup molasses

1/2 cup brown sugar

2 eggs, beaten

1 cup hot water

1 teaspoon baking soda, dissolved in hot water

Crumbs

2 cups flour

1/3 cup shortening

1/4 cup brown sugar

Directions: Mix bottom ingredients together, adding baking soda last. Pour into pie shell. Mix crumbs together with hands and sprinkle on top. Bake at 400 degrees for 10 minutes and 350 degrees for 50 minutes. Makes two 8-inch pies.

Pie Shell

2 cups flour

1 teaspoon salt

1/4 cup shortening

5 tablespoons water

Directions: Combine flour and salt in mixing bowl. Cut shortening into flour until crumbly. Tossing with fork, add water gradually until mixture is moistened. Form into a ball. Roll out on a lightly floured board as desired. Bake at 400 degrees about 10 to 12 minutes. Yields two crusts.
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Smith Island 10-Layer Cake

2 boxes Duncan Hines butter cake mix

2 sticks butter

8 eggs

1 12 ounce can evaporated milk

1 1/2 cups whole milk

2 teaspoons vanilla

Directions: Preheat oven to 350 degrees F Mix evaporated milk and enough whole milk to make 2 3/4 cups of batter. Pour cake mix, eggs, butter, vanilla and half of the milk mixture into a large bowl. Stir very slowly to blend. Mix on low speed for approximately 5 minutes, and add the rest of the whole milk. Blend on medium-high speed for 10 minutes or until batter is a smooth cake consistency.

Spray 9-inch cake pans. Spread 1 cup cake batter into pans evenly. Bake 10 minutes. Cake will turn slightly brown and begin to release from the sides of the pan. Repeat this until you have 10 layers.

Frosting:

2 sticks butter

2 1/2-ounce cans evaporated milk

8 heaping tablespoons unsweetened cocoa

2 pounds confectioners sugar

Directions: Melt butter. Remove from heat and stir in evaporated milk. Whisk in cocoa until smooth, return to heat and cook for approximately 10 minutes. Do not boil or scorch. Remove from heat and slowly whisk in confectioners' sugar. Cook slowly until thickened and mixture sticks to the back of a spoon or whisk. Frosting will form a ribbon when you drizzle a spoonful of the mixture. Allow to cool before frosting cake. To ice cake, spread frosting on a slightly cooled cake layer. Add crushed candy (Reese's Peanut Butter Cups, Snickers, Milky Ways or other favorite). (This step is optional.) Repeat process for all 10 layers. Do not add candy to final layer. Finish frosting the top and sides of cake. Enjoy!

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Sweet Relish

A dozen small pickling cucumbers

2 green peppers

1 red pepper

1 cup finely chopped celery

2 tablespoons pickling salt

Directions: Grind the above in a meat grinder with a coarse blade. Add 1 cup finely chopped celery. Sprinkle mixture with 2 tablespoons pickling salt. Add cold water to cover and let sit for three to four hours. Drain thoroughly.

2 cups sugar

1 1/2 cups vinegar

1 tablespoon mustard seed

1 tablespoon celery seed

Put above items in a large pot and bring to a boil. Add drained vegetables and simmer for 10 minutes. Pack hot mixture in clean, warm jars. Seal and process in boiling water bath for 10 minutes.

Makes about six half-pint jars.

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Two-Hour Rattlesnake Chili

First set of spices:

1 can tomato sauce

1 tablespoon onion powder

1 teaspoon chicken bouillon

2 teaspoons beef bouillon

1/2 teaspoon Crisco

1 tablespoon Fort Worth Light Chili Powder (Penreys)

2 cans of beef broth

2 cans of chicken broth

Second set of spices:

2 tablespoons of Rio Tejas Chili Power (Pendreys)

3 tablespoons of Gebhardt Chili Powder

4 teaspoons cumin

1/2 teaspoon garlic powder

1 pack of Sazon Goya

1/2 teaspoon of black pepper

2 to 2 1/2 pounds of cubed meat (venison, beef, rattlesnake or your preference)

Directions: Brown meat with a little beef broth. Add first set of spices to meat. Add 1 can of the beef broth and 1 can of the chicken broth. Cook for 1 1/2 hours. Add second set of spices, as well as remaining cans of beef and chicken broth if needed for moisture. Cook for 30 minutes. Salt and pepper to taste.

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Wild Maine Blueberry Pie

Crust:

3 cups flour

1 teaspoon salt

1 cup shortening (use lard if available)

1/2 cup water (add ice cube to chill water - cold water makes a flakier crust)

Directions: Mix flour, shortening and salt together. Slowly add in water. Mix with hands, roll out with rolling pin and cut two round shapes. One is for the bottom crust and one is for the top crust.

Filling:

1 quart (or more) of fresh wild Maine blueberries

3/4 cup sugar

2 tablespoons flour

1 teaspoon cinnamon

4 pats butter

Directions: Mix sugar, flour and cinnamon together. Add blueberries and butter to dry mix. Pour mixture into crust and put on top crust. Bake for 45 minutes at 375 degrees.

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Strawberry-Rhubarb Pie

1 cup sugar

1/4 cup all-purpose flour

http://travel.discovery.com/fansites/taste/taste.html2 cups fresh rhubarb, cut into 1-inch pieces

2 cups fresh strawberries, cut up

Directions: Heat oven to 425 degrees. Stir together sugar and flour. Sprinkle over strawberries and rhubarb in a bowl. Pour mixture into pastry-lined 9-inch pie plate. Make several slits in top crust to allow steam to vent (see crust recipe below). Cover with top crust; seal and flute. Cover edges with foil to prevent excessive browning and bake 40 to 50 minutes, until crust is brown and juice begins to bubble through slits in crust.

Pastry for one 9-inch crust (double this recipe for two-crust pie)

1 1/3 cups flour

1 teaspoon salt

1/3 cup cooking oil

3 tablespoons cold milk

Directions: Mix all the ingredients in a bowl. Form into a ball, then roll out between waxed paper.

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Martha Washington's Great Cake

Martha Washington's great cake recipe results in the type of cake traditionally served for Twelfth Night, Jan. 6. Also known as the Epiphany, it is the last of the 12 days of Christmas. It also happens to mark the date of George and Martha Washington's wedding, which took place in 1759.

Original Recipe

"Take 40 eggs and divide the whites from the yolks & beat them to a froth. Then work 4 pounds of butter to a cream & put the whites of eggs to it, a Spoon full at a time till it is well work'd. Then put in the Youlks [sic] of eggs & 5 pounds of flower [sic] & 5 pounds of fruit. Two hours will bake it. Add to it half an ounce of mace & nutmeg, half a point [sic] of win [sic] & some frensh [sic] brandy."

Adapted Recipe

10 eggs

1 pound butter

1 pound sugar

1 1/4 pounds (20 ounces) flour

1 1/4 pounds (20 ounces) fruit

2 1/2 teaspoons ground mace

2/ 1/2 teaspoons ground nutmeg

2 ounces wine

2 ounces French brandy

Directions: Preheat oven to 350 degrees.

Separate egg whites from yolks and set yolks aside. Beat eggs whites to the "soft peak" stage. Cream butter. Slowly add the beaten egg whites, one spoonful at a time, to the butter. Add sugar slowly to egg whites and butter - again, one spoonful at a time. Add egg yolks. Add flour, slowly. Add fruit.

Martha Washington's Great Cake (cont'd)

Since Mrs. Washington would have used anything that was seasonable or available dried, and since nuts were considered a fruit, for this adapted version use the following:

5 ounces of pear, peeled, cored and diced (about 1 large pear)

9 1/2 ounces of apple, peeled, cored and diced (about 2 medium-to-large apples)

3 1/2 ounces of raisins

2 ounces sliced almonds (about 1/2 cup)

After fruit is added, add ground mace and nutmeg, wine and brandy. You can use cream sherry and other sorts of wine. Madeira, one of George Washington's favorites, would certainly be an appropriate choice. Lightly grease and flour a 10-inch springform cake pan. Put batter into pan and place in oven. Bake for about 75 minutes. When done, remove cake from oven and cool.

18th-Century Icing Recipe

Taken from one of Martha Washington's cookbooks

"Take two pound of double refin'd Sugar,

beat and sift it very fine, and likewise beat and sift a

little Starch and mix with it, then beat six Whites of Eggs to Froth,

and put to it some Gum-Water. The Gum must be steep'd in Orange-flower-water,

then mix and beat all these together two Hours, and put on your Cake:

when it is baked, set it in the Oven again to harden a quarter of a Hour,

take great care it is not discolour'd. When it is drawn, ice it over the Top and Sides,

take two pound of double refin'd Sugar beat and sifted, and the Whites of three Eggs beat to a Froth,

with three or four Spoonfuls of Orange-flower-water, and three Grains of Musk and Amber-grease together:

put all these in a Stone Mortar, and beat these till it is as white as Snow, and with a

Brush or Bundle of Feathers, spread it all over the Cake, and put it in the Oven to dry;

but take Care the Oven does not discolor it. When it is cold paper it and it will keep good five or six weeks."

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