Frito Pie Hamburgers

In honor of the now deceased "Big Tex" who reigned over the Texas State Fair for many years, I've decided to concoct a Frito Pie hamburger.  If you're looking for something slimming, this ain't going to be it.  I don't know how many of you have eaten the ubiquitous "frito pie" but for those of us from Texas, a frito pie is a staple at football games and state and county fairs.  It's simple enough.  Get an individual bag of fritos, slice the long side open.  And then simply top with chili, cheddar cheese (or in most cases some mysterious cheese melt) and maybe onions.  Dig in and have the Nexium ready or even the Gas X.  So, we're going to go from state fairs to the great burger joint here in Atlanta, Flip,  run by Top Chef winner, Richard Blais.  Why would I include Blais?  Because he's the one who got me to thinking about this burger.  At Flip he will use meat two ways.  For example, his pulled pork sandwich actually has a grilled pork patty that is then topped with the pulled pork.  Or a lamb burger topped with shredded braised lamb shank. The key is that he keeps the patty to only 4 oz.  So the burgers aren't outrageous in size.  So here goes.  My Frito Pie Hamburger a la The Bitchy Gourmet (I'm not going to give you a burger recipe or a chili recipe.  If you don't like it, bitch this!):

Serves 1

1 4oz grilled burger cooked to your liking (don't wuss out now.  Ground chuck baby)
1/4 cup prepared beef "chili"
small hamburger buns (don't go all goody goody on me and use whole wheat...white!)
1/8-1/4 cup grated sharp cheddar cheese
1/2  individual bag of fritos, broken into small pieces
chopped white onions to taste,optional
chopped jalapeno peppers, fresh or pickled, optional
lots of napkins

Put your beef patty on one half of the bun.  Top with chili, top with cheese, top with optional onions and/or jalapenos, top with crushed fritos, and top with bun.  Dig in.  Fork and knife optional!

Calories:  a zillion
Fat grams: a double zillion

Italian Style Pot Roast

I loves pot roast.  And this recipe is so delicious and easy and the meat just melts in your mouth.  My grandmother used to make wonderful pot roasts.  I wish I had her recipe.  This is from Epicurious:

 

yield: Serves 4

ingredients

For the sacchétto di spezie

• One 5-inch sprig fresh thyme
• 5 fresh Italian, flat leafed parsley stems
• 2 dried bay leaves or 1 fresh bay leaf
• One 5-inch sprig fresh rosemary
• 2 juniper berries, crushed

For the pot roast

• One 2-pound piece shoulder of beef, bottom round, or pot roast
• Kosher salt and freshly ground black pepper
• All-purpose flour for dusting
• 5 tablespoons butter
• 1 cup coarsely chopped celery (about 2 stalks)
• 1 1/4 cups coarsely chopped onion (1 medium-size onion)
• 1/2 cup coarsely chopped carrot (1 medium-size carrot)
• 1 bottle (750ml) dry red wine
• 1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
• 1 tablespoon tomato paste
• 2 cups canned whole or crushed plum tomatoes
• Chicken broth or water as needed
• 2 tablespoons arrowroot or cornstarch
• 1/4 cup dry red or white wine

preparation

To prepare the sacchétto di spezie:
Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.

To prepare the pot roast:
1. Preheat the oven to 350°F.

2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.

3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.

4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

Garides Saganaki

Say what?  Speak English.  Ok.  It's Shrimp with Tomatoes and Feta.  I had this wonderful dish this past spring while on a cruise of the Greek Isles.  It is so good and wonderful with bread.  I know some people don't like to eat shrimp with their heads still attached.  Come on.  It adds a lot of flavor to the dish.  But if you want to be a sissy, go "ahead" and remove them.  Leave the tail on.  It makes them easier to eat.  Opah! This recipe courtesy of Diane Kochilas from "Seaside Saganaki".

ENLARGE IMAGECredit: Todd Coleman

SERVES 4

INGREDIENTS

4 tbsp. extra-virgin olive oil
4 cloves garlic, minced 
4 scallions, minced 
1 tbsp. tomato paste 
½ cup white wine 
1 tsp. dried oregano 
½ tsp. sugar 
¼ tsp. crushed red chile flakes 
4 medium tomatoes, grated 
3 tbsp. chopped fresh mint 
16 large shrimp (about ¾ lb.), peeled and deveined 
Kosher salt and freshly ground black pepper, to taste 
4 oz. feta 
1 lemon, halved 
1 tbsp. minced fresh parsley 

INSTRUCTIONS

1. Arrange a rack 4" from heating element; heat oven to broil. Heat oil in a 10" skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes. 

2. Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3 to 5 minutes. Squeeze lemon over top. Garnish with parsley.

Banana Chocolate Chip Cake with Peanut Butter Frosting

As I said earlier, the BG is not into baking.  But I do have enough sense to know a great recipe when I see it.  This is one of them.  Epicurious says it is very easy for beginners.  Then, my friends, go for it and bring a piece by.  I didn't say I wouldn't eat a small bite...

Cake:

• Nonstick vegetable oil spray
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons kosher salt
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup (packed) light brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups mashed very ripe bananas
• 1 cup sour cream
• 1 10-ounce bag mini chocolate chips

Frosting:

• 2 cups creamy peanut butter
• 1 1/2 cups powdered sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 teaspoons vanilla extract
• Chocolate chips, mini chocolate chips, and chocolate kisses

• Special equipment: Two 8x8x2" cake pans
• 
  

preparation

For cake: 
Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.

Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.

Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.

For frosting:
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes.

Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

Braciola: Italian Beef Rolls in Tomato Sauce

One of my favorite episodes on Everybody Loves Raymond (the TV series with Ray Romano) was the episode where Deborah ( who can't cook.  I mean really can't cook.) makes a wonderful braciola that Ray and his brother, Robert, and their dad, Frank, can't stay away from.  Marie, the mother-in-law and the designated "wonderful cook", gets really upset because Deborah is stealing her thunder by making a great braciola.  As a girl from south Texas my first response to the show was, "what the hell is braciola?"  Well, my I-talian husband clued me in.  It really is an extraordinary dish.  It takes some time but is worth the wait.  Thanks Saveur magazine for publishing this great recipe.  Mangia!  Mangia!

ENLARGE IMAGECredit: Todd Coleman

SERVES 6 

INGREDIENTS

⅓ cup raisins
5 tbsp. chopped parsley
¼ cup pine nuts
¼ cup finely grated Parmesan
3 cloves garlic, finely chopped
12 6"x 4" slices boneless beef chuck, pounded to¹⁄₁₆" thickness
Kosher salt and freshly ground black pepper, to taste
¼ cup olive oil
1 medium yellow onion, finely chopped
½ cup red wine
½ tsp. red chile flakes
2 (28-oz.) cans whole, peeled tomatoes in juice, crushed by hand
1 bay leaf
Garlic bread, for serving

INSTRUCTIONS

1. To make the filling, mix together raisins, 4 tbsp. parsley, pine nuts, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks, and repeat with remaining beef and filling.

2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot. Bring to a boil, and then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours.

3. Remove meat rolls from sauce, remove toothpicks, and transfer to a serving platter; continue cooking sauce until reduced and thickened, about 20 minutes. Pour sauce over meat rolls, and sprinkle with remaining parsley. 

Sauteed Cod with Mustard Greens

A couple of weeks back my husband and I, with some good friends, ate at The Spence.  It's Bravo's Top Chef winner, Richard Blais's, new place.  One of the entrees we selected was the black cod.  The fish was so delicious that when I saw this recipe in the Oct. 27 issue of the WSJ, I had to try it.  It's by the world renowned chef, Eric Ripert.  I'm making it this evening but by looking at it, I assure you, it will be delicious.

Sautéed Cod With Mustard Greens

Sautéed Cod With Greens

Total Time: 30 minutes Serves: 4

Ingredients

¼ cup olive oil

3 tablespoons fresh lime juice

2 tablespoons soy sauce

1 tablespoon fresh grated ginger

1 teaspoon plus 1 small shallot, minced

3 tablespoons canola oil

8 cups mustard greens, stems removed, torn into rough pieces

2 cloves garlic, minced

1 tablespoon butter

Fine sea salt

4 (6-ounce) cod fillets (about 1½ inches thick)

Freshly ground black pepper

What To Do

1. Preheat the oven to 350 degrees. Meanwhile, make vinaigrette: Whisk olive oil together with lime juice, soy sauce, ginger and 1 teaspoon minced shallot until thoroughly combined. Set aside.

2. Make mustard greens: Heat 1 tablespoon canola oil in a large sauté pan over high heat. Add greens and cook, tossing, until wilted, about 2 minutes. Add garlic, small minced shallot and butter to pan. Sauté until aromatics soften, 2-3 minutes. If pan looks dry at any point, add a small splash of water. Once greens are tender and brightly colored, after about 5 minutes total, season with salt to taste. Set greens aside and keep warm.

3. Make fish: Set a large ovenproof sauté pan over medium heat. Pat cod dry and lightly season with salt and pepper. Pour remaining canola oil into the pan, and once oil begins to shimmer, lay the fillets, flat-sides down, into the hot pan. Once a thick golden crust forms on underside of cod, after about 5 minutes, transfer pan to oven. Roast until fish turns white all the way through, about 4 minutes.

4. Remove pan from oven and, securing the top of each fillet with your hand and the bottom with a fish spatula, gently flip fillets. Return pan to oven and roast fish 1 minute more.

5.  To serve, divide mustard greens among four plates.  Top greens with cod fillets.  Whisk vinaigrette once more and spoon it around greens.  Serve immediately.

  

Hanoi Noodle Soup

I'm in the mood for soup.  Simply because the recipe's near me.  And baby when it's near me,  I'm in the mood for soup...The bitchy gourmet is getting hokey.  I'm a big lover of soups.  Or as I would call them, composed foods.  This Hanoi Noodle soup recipe reminds me of the Vietnamese Pho.  It is really good on a nice cold day.  Really will clear the sinuses:

Recipe:

Hanoi Noodle Soup
By Mark Bittman
From the How to Cook Everything for iPhone^® app

Introduction:

Akin to the Vietnamese soups known as pho and usually made with beef, this anise‐ and cinnamon‐scented soup is equally good with chicken or with no meat at all. Rice noodles are sold in Asian markets and many supermarkets, and can be softened by soaking in hot water.

Ingredients:

• 8 cups beef, chicken, or vegetable stock (to make your own, see Quickest Chicken Stock, Beef, Veal, Lamb, or Pork Stock, or Vegetable Stock)
• 4 star anise
• 1 3‐inch cinnamon stick
• 1 inch fresh ginger
• 1 onion, quartered (don't bother to peel)
• 4 cloves
• 1 pound rice vermicelli
• ½ pound boneless, skinless chicken or beef (preferably sirloin, tenderloin, or round), cut into thin slices
• 2 tablespoons nam pla (Thai fish sauce) or soy sauce
• Freshly ground black pepper
• Salt
• Chopped fresh cilantro leaves for garnish
• Lime wedges
• 1 fresh jalapeño chile, seeded and minced

Steps:

1. Combine the stock, star anise, cinnamon, ginger, onion, and cloves in a large, deep saucepan or casserole over high heat. When it boils, reduce the heat to an occasional bubble and cover. Cook, undisturbed, for as little as 20 minutes and as long as 60 minutes, depending on your available time. Strain and return to the saucepan.
2. Soak the rice noodles in hot water to cover until soft, 15 to 30 minutes. Rinse under cold water for a minute or so; drain.
3. Bring the soup to a steady bubble; put the chicken or the beef in the pot and cook for 2 minutes, stirring occasionally. Divide the noodles among 4 large bowls. Add the nam pla and plenty of pepper to the soup. Taste and add salt or more seasoning.
4. Top the noodles with broth and meat, then garnish with cilantro. Serve, passing the lime wedges and minced chile at the table.

Variations:

Quick Asian Noodle Soup With Pork

Season the broth and soak the noodles as directed; cook the broth for only 20 minutes. Instead of the uncooked chicken or beef, add to the broth ½ recipe Braised Pork with Spicy Soy Sauce, along with some of its liquid. Omit the nam pla. Season and proceed with the recipe.

Suan La Tang: Hot and Sour Soup

From Saveur magazine's 150 best recipe edition. Growing up in my small town, Chinese food was cooked only from a can.  There were no Chinese restaurants anywhere close to where I lived.  My I-talian husband, who was born and raised in NYC's Little Italy,  used to eat Chinese at least once a week.  So, he knows Chinese food fairly well.  He loves this rendition of Hot and Sour Soup. 

 Todd Coleman

SERVES 4–6

INGREDIENTS

FOR THE PORK:
1 tbsp. soy sauce
1 tbsp. brandy
1 tsp. cornstarch
4 oz. pork tenderloin, cut into ¼" cubes

FOR THE SOUP:
8 cups chicken stock
3 tbsp. soy sauce
3 tbsp. white wine vinegar
3 tbsp. cornstarch
1 tsp. ground white pepper
1 tsp. kosher salt
½ tsp. cayenne
12 oz. firm tofu, drained and cut into ¼" cubes
¼ cup cubed potato
6 shiitake or wood ear mushrooms, cut into ¼" pieces
1 egg, lightly beaten
1 tsp. toasted sesame oil
2 tbsp. finely chopped cilantro, to garnish

INSTRUCTIONS

1. For the pork: Combine the soy sauce, brandy, and cornstarch in a medium bowl; add pork, and toss until combined. Let sit at room temperature for 15 minutes.

2. For the soup: Whisk together stock, soy sauce, vinegar, cornstarch, pepper, salt, cayenne, and ¼ cup water in a 4-qt. saucepan, and bring to a boil over medium-high heat. Add pork, reduce heat to medium-low, and cook, stirring occasionally, until soup thickens, about 30 minutes. Add tofu, potatoes, and mushrooms, and cook until potatoes are tender, about 15 minutes.

3. Without stirring, slowly drizzle egg into simmering soup in a thin, steady stream. When egg strands float to surface, stir in oil. Ladle soup into serving bowls and garnish with cilantro.  Serves 4-6

 

Cacio e Pepe

My daughter had eaten this dish at an Italian restaurant in London.  She raved about it.  So when we were in NYC for a family reunion, we went to Mario Batali's food court and grocery, Eataly.  You go to this place and you are in a foodie's heaven.  We located a table in the pasta section and quickly ordered the Cacio e Pepe.  Right behind our table was an eat in bar with high backless stools.  Eataly soon became, at least for us, Buttaly.  There was a worker of some profession (in jeans and tee shirt) with at least 2 inches of his butt crack showing.  We called the manager over and asked if he could please ask the guy to pull up his pants.  Nope.  But we can put you at another table.  Now that's customer no service.  This dish is delicious with not a healthy bite in it.  I recommend it for an appetizer.  Or a small dinner with a salad.  It is very rich.  It's also a dish that once started, you have to be hands on for about 10 minutes.  Bon appetito from Bon Appetit magazine.

Ingredients

• Kosher salt
• 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
• 3 Tbsp. unsalted butter, cubed, divided
• 1 tsp. freshly cracked black pepper
• 3/4 cup finely grated Grana Padano or Parmesan
• 1/3 cup finely grated Pecorino

Preparation

• Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Buffalo Bill Chili Courtesy of Whole Foods

I know that everyone does not have available at their local market buffalo meat.  But if you can find some, this is a very delicious recipe and healthy.  The ingredients list may look long but it comes together very quickly. 

Ingredients: 

• 1 tablespoon vegetable oil
• 2 pounds ground buffalo meat
• 1/2 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 Poblano or Anaheim pepper, seeded and chopped (optional; Anaheim is less spicy)
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1 tablespoon ancho chile powder
• Sea salt, to taste
• Ground pepper, to taste
• 1 can (14.5 ounces) crushed fire-roasted tomatoes
• 2/3 cup low-sodium beef broth
• 1/2 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 can (7 ounces) chipotle sauce or 2 tablespoons adobo sauce from a can of chipotles in adobo
• 1 bay leaf
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1/3 bunch green onions, green parts only, sliced in rounds, for garnish
• Chopped cilantro, for garnish

Method: 

In a medium sized pot (about 4 quart capacity) with a lid, heat oil over medium heat and add ground buffalo. Brown meat, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove from pot and discard excess fat, leaving about 1 tablespoon in the pot.

Bring back to medium heat, add onions, red bell pepper, green bell pepper and Poblano or Anaheim (if using) pepper and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add jalapeño pepper and cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, salt and pepper. Let spices cook for another minute, stirring.

Return browned meat to the pot. Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.

Serve in bowls and garnish with chopped cilantro and green onions.

Recipe Variation
To add a smoky depth of flavor, you can roast the Poblano or Anaheim pepper before adding. Using tongs, hold the pepper over a high heat gas flame, charring all over for about five minutes. You want the pepper skin to have a very dark color on all sides. When done, place in an airtight container and let stand for about five minutes. Using plastic gloves to protect your fingers, rub the skin off and discard. Open the pepper and remove veins and seeds and discard the top or stem. Chop and add to recipe along with the jalapeno pepper.

Nutritional Info: 

Per Serving:340 calories (60 from fat), 7g total fat, 2g saturated fat, 55mg cholesterol, 900mg sodium, 35g carbohydrate (10g dietary fiber, 4g sugar), 35g protein

Salted Caramel Brownies by Ina Garten

I saw these in the latest Saveur magazine's 100 best recipes.  I know I like the salted caramel cake pops they have at Starbucks.  I also like salted caramel popcorn.  I'm not coming within an inch of these unless it's a special occasion.  I love Ina's cooking but sometimes the fat content..But wouldn't these be great for a bake sale or a holiday party?  Thanks Ina for another great recipe.

Salted Caramel Brownies

Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

Photo: Salted Caramel Brownies Recipe

Total Time:

1 hr 0 min

Prep

25 min

Cook

35 min

Yield:

12 large brownies

Level:

Easy

Ingredients

• 1/2 pound (2 sticks) unsalted butter
• 8 ounces plus 6 ounces Hershey's semisweet chocolate chips
• 3 ounces unsweetened chocolate
• 3 extra-large eggs
• 1 1/2 tablespoons instant coffee granules, such as Nescafe
• 1 tablespoon pure vanilla extract
• 1 cup plus 2 tablespoons sugar
• 1/2 cup plus 2 tablespoons all-purpose flour, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 5 to 6 ounces good caramel sauce, such as Fran's
• 2 to 3 teaspoons flaked sea salt, such as Maldon

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
In a medium bowl, sift together - cup of the flour, the baking -powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
Note: You'll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added. Fran's can be ordered at franschocolates.com.
It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

Buy the book here.
Photographs by Steve Giralt

©Television Food Network G.P.
All Rights Reserved.

Ingredients

• 1/2 pound (2 sticks) unsalted butter
• 8 ounces plus 6 ounces Hershey's semisweet chocolate chips
• 3 ounces unsweetened chocolate
• 3 extra-large eggs
• 1 1/2 tablespoons instant coffee granules, such as Nescafe
• 1 tablespoon pure vanilla extract
• 1 cup plus 2 tablespoons sugar
• 1/2 cup plus 2 tablespoons all-purpose flour, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 5 to 6 ounces good caramel sauce, such as Fran's
• 2 to 3 teaspoons flaked sea salt, such as Maldon

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
In a medium bowl, sift together - cup of the flour, the baking -powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
Note: You'll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added. Fran's can be ordered at franschocolates.com.
It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

Marcella Hazan's Classic Tomato Sauce

I saw this in Saveur magazine's top 100 Classic Dishes issue.  Marcella Hazan is one of the top Italian chefs in the world.  This sauce is so simple it will become a staple in my freezer.  Put on pasta, serve with meatball sandwiches, top chicken breasts with sauce and then top with your favorite Italian cheese.  Bon Appetito!

MAKES 3 CUPS

INGREDIENTS

8 tbsp. unsalted butter, cubed
¼ tsp. sugar
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
1 medium yellow onion, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Bring butter, sugar, tomatoes, and onion, to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring occasionally, until flavors meld and sauce is slightly reduced, about 45 minutes. Discard onion, and season sauce with salt and pepper before serving.

For All the Beer Drinkers Out There

Spoetzl Brewery is located about 9 miles from my home town smack in the middle of Texas' German/Czech territory. Spoetzl Brewery is located in Shiner, Texas.  The area's towns all have populations of 900-2000 people.  Shiner beer was very popular in the '60's with the hippies because it was one of the first organic beers.  The brewery used to have tables and chairs in the tasting rooms but that had to stop because too many local people came in, plopped themselves down and had a few cold ones.  Now a days they have a huge Bocktoberfest, held in October, of course.  It's a big party with nationally renowned bands, bike-a-thons from Austin and of course, plenty of German Czech food and BEER!  Here's a link if you'd like to "czech" this year's festivities:  http://www.chron.com/life/article/Saturday-brings-11th-Bocktoberfest-to-Shiner-1963398.php



DENVER -- Texas breweries earned nine medals, including five gold, on Saturday at the Great American Beer Festival. The Texas contingent was led by the Spoetzl Brewery, maker of the Shiner line, with three first-place medals. Real Ale Brewing of Blanco, owned by Houston native Brad Farbstein, won two silver medals. That included a second-place for its best-selling Firemans #4. No Houston breweries medaled in the crowded field. The GABF judges received a record 4,338 entries from 666 breweries.

Texas winners were:
Gold - Austin brewpub Uncle Billy's Brew & Que-Lake Travis won first place in the kellerbier or zwickelbier category for Bottle Rocket.

Spoetzl's Shiner Oktoberfest won in the German-style Marzen category and its best-known beer, Shiner Bock, won in the American-style dark lager category. It also earned gold in the German-style schwarzbier category for its Bohemian Black Lager.

Peticolas Brewing of Dallas won gold in the classic English-style pale ale category for Royal Scandal.
Silver - Real Ale took silver for Firemans #4 in the golden or blonde ale category and for Hans' Pils in the German-style Pilsener category.

Fort Worth-based Rahr & Sons won silver in the Scotch ale category for Iron Thistle.
Bronze - Humperdinks Restaurant and Brewery of Dallas won third-place bronze in the American-style amber lager category for Uberbrau.

Chicken Enchiladas Verde

I make this recipe all of the time.  I've made some modifications so sorry Cooking Light.  I use pre-purchased roasted chicken but if you want to watch your salt, you may want to poach them as suggested.  It's just a time saver.  Besides, you remove the skin which has the majority of the salt.  Also, they suggested to heat your corn tortillas in chicken broth.  I find they fall apart.  So, I use another method.  Easy to make and very very good.

• 1 cup chopped onion 
  1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7-ounce) bottle salsa verde (such as Herdez brand)
• 2 cups shredded cooked chicken breast (or one pre-purchased roasted chicken and use both breasts, throw in some dark for a little extra moisture) 
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened or four wedges low fat Laughing Cow Cheese
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/4 cup (1 ounce) crumbled queso fresco
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)

Preparation

1. Preheat oven to 425°.
2. Combine first 4 ingredients in a blender; process until smooth. (I used raw garlic and onions as suggested.  I got too much of a strong raw onion and garlic flavor.  So now I saute the onions and garlic in a little olive oil for a few minutes and then proceed.) Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture and the garlic onion . Reserve remaining salsa mixture.
3. Using a small non stick skillet, heat to high.  Working with one tortilla at a time, using tongs, add tortilla to pan; cook 20 seconds or until hot, turning once. Remove tortilla .  Remove skillet from stove top while filling enchilada.   Spoon about two tbls chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Place skillet back on stove top. Repeat procedure with remaining tortillas and chicken mixture.
4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Julianna Grimes Bottcher, Cooking Light
APRIL 2006

Pasta and Lentils with Turkey Italian Sausage

This is my husband's favorite Sunday night dinner.  Fine by me.  It's so easy and so nutritious.  Bon Appetito!

Makes 4 servings Start to Finish: 40 minutes
INGREDIENTS DIRECTIONS
1 cup green lentils
6 whole cloves
1 yellow onion, peeled
4 garlic cloves, crushed
2 medium carrots, peeled and finely chopped (about ½ cup)
3 tablespoons unsalted butter
2 bay leaves
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
1/2 cup elbow pasta or any small pasta
1 lb. mild or hot turkey Italian sausage
1 tbl olive oil
grated parmesan to taste



1. In a colander, rinse the lentils under cold running water, then drain. In a medium saucepan set over medium-high heat, combine the lentils with 2¼ cups water and cook until the water boils, about 5 minutes. Meanwhile, press the cloves into the surface of the onion.
2. Reduce the heat to low and add the onion, garlic, carrots, butter, bay leaves and thyme. Season the lentils with salt and pepper, then cook, stirring occasionally and adding more liquid as needed, until the lentils are almost cooked through, about 15 minutes longer. Remove the onion from the saucepan and discard.
3.  Pam a frying pan or non stick pan and then add the olive oil.  Heat over medium heat until smoking.  Add the turkey sausages and cook until done.  Slice into 1/2 inch or so slices. 
4.  Meanwhile, as the sausage is cooking, cook the pasta in boiling salted water until cooked to al dente.  Drain.
5.  Add the sausage and the pasta to the lentils.  Top with grated parmesan cheese. 

Sometimes, if I have leftover spinach or kale, I will add this to the lentils. 
 PS: In a pinch you can always use two cans of lentil soup but you can't control the sodium. 

Bloody Mary soup recipe

Have you ever used the Silver Palate or Silver Palate Good Times cookbooks? If not, you are missing out on some of the best pre-Oprah magazine advice! Created by Sheila Lukins and Julee Russo with Sarah Leah Chase, these cook books are some of the best gifts you can ever give a new bride. One of their best New Year's day recipes is their Bloody Mary soup recipe. Here goes and thank you Sheila, Julee, and Sarah:
1/2 stick butter
4 ribs celery, minced
1 med. sized sweet red pepper, seeded, cored, and minced
1 jalapeno pepper, seeded and minced
2 cups drained canned tomatoes
4 cups tomato juice
Grated zest of one lime
3 tbs prepared horseradish
salt and pepper to taste
1 cup vodka
1 1/2 tsp caraway seeds
juice of 2 limes
1 tbs Worcestershire sauce
dill sprigs (garnish)
lime slices (garnish)

Melt the butter in a heavy large pan over low heat. Add the celery, red pepper, and jalapeno pepper. Cover and sweat the vegetables over low heat until very soft, about 30 mins. Stir in the tomatoes, tomato juice, lime zest, horseradish, and salt and pepper to taste. Cook over medium heat 5 minutes. Process the soup in a food processor fitted with a steel blase or a blender until smooth. Return to pan and stir in the vodka, caraway seeds lime juice and Worcestershire. Heat until hot. Ladle the soup into mugs and garnish with dill sprigs and lime slices.
6 portions

Remembering New Year's Eves of the past: In my past life, I was married to a country western musician of some renowned from south Texas. I knew him from the age of 13 and married him at the age of 21. During all of those years, I spent EVERY New Year's Eve in some dance hall. They were fun times. Being in the heart of America (meaning Texas!) and dancing to the best music a nation can create, these evening were fun fun fun. You were also around thousands of people getting drunk drunk drunk. As George Costanza would say, "not that there's anything wrong with that". But after a while, it got very old. Eventually, my husband and I parted ways and divorced. After a few years, I remarried and told my new husband I didn't care to go to big parties or bashes. For 19 years we did the quite thing, having dinner parties or going out to eat. Maybe because I'm getting older, I'm looking for some new excitement. We're going to a New Year's party at the club we joined. Instead of 5000, it will be 200. What is your idea of a perfect New Year's Eve? Mine is actually being with the people I love and care about. So, we'll see how this party gets started!

Adding A Flavor Punch to Boneless, Skinless Chicken Breats

I learned a long time ago that the best way to flavor a Thanksgiving turkey was to brine it over night.  It adds such a subtle flavor of salt and at the same time makes it so moist and tender.  There are many brining kits on the market.  I began to think about how to add flavor to boneless, skinless chicken breasts. The answer was brining.   And I want to tell ya the difference in taste is amazing.  I get out a gallon freezer or storage bag, water proof, duh, put it in a pot or bowl to hold it in place.  Add water.  You want enough water to cover the number of breasts you are brining.  Let's say you're brining 4 breast, add water to bag, add  a cup  of sea salt ( know it seems a lot but you'll wash off the salt later).  Then add a half hand full whole peppercorns, 1/2 cup brown sugar (light or dark) and throw in a few bay leaves.  If you're doing Mexican style, throw in some cumin, chili powder, cilantro or Italian, throw in some Italian spices.  Marinate in fridge for a couple of hours.  Drain in a colander and wash off marinade.  The other night, after draining, I  sprinkled the breasts with some extra cumin and chili powder and grilled.  I then basted with a BOUGHT taco sauce (to get that caramely bar-b-que saucey thing) and served over a salsa of black beans (bought, low sodium, drained and washed), corn (bought, low sodium,  drained and washed), diced red peppers, cilantro and diced avocado with a squeeze of lime, a little salt and a little pepper and some EVOO.  If you want another starch, serve with some rice.  But I don't think it's needed. 

My Favorite Sauce to Serve with Salmon

I concocted this myself or so I think.  Anyway, I came across a jar of Tabasco Mayo.  Hummm, I said.  Hot sauce in mayo.  Add a little of this and a little of that and maybe a sauce.  So here ya go.  Tabasco Mayo  Tarter Sauce (sort of):

Serves 4

1/2 cup Tabasco Mayo (if you can't find this just use 1/2 cup mayo and add tabasco to taste)
1 tbls brined capers, drained (depends on how much you like capers, of which I do, so I add a little more)
1/4 tsp dried or fresh dill
1/2 lemon freshly squeezed
pinch of sea salt

Mix together and serve alongside your grilled or baked or roasted salmon. 

I also do this with more of an Asian flair:

1/2 cup regular mayo
1/4 tsp or to taste wasabi paste
1 tbls low sodium soy sauce
1/2 tsp either freshly grated ginger or 1/4 tsp dried

Mix.  Delicious!

French Onion and Blue Cheese Dip

This is soooooo good.  You can always leave out the blue cheese (sacrilege if you ask me) if you have blue cheese haters but there is so little, maybe you can slip it past them.  Like I did one night when I made 4 cheese ravioli that blue cheese in it...

Cooked slowly on the stove top, onions become meltingly tender and exceptionally sweet. Here, they’re combined with sour cream and other ingredients to create an updated version of a classic dip. A touch of blue cheese adds just the right amount of assertive tang.  

Ingredients:

• 2 Tbs. unsalted butter  
• 1 large yellow onion, finely diced  
• 1 tsp. kosher salt  
• 1 garlic clove, minced  
• 2 tsp. Worcestershire sauce  
• 1 1/4 cups sour cream 
• 1/4 cup mayonnaise  
• 1/8 tsp. cayenne pepper  
• 1/4 tsp. freshly ground black pepper 
• 2 oz. blue cheese 
• 2 Tbs. milk, plus more as needed  
• Potato chips and crudités for serving  

Directions:

Williams-Sonoma Kitchen

In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until the onion is soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature.



In a food processor, combine the sour cream, mayonnaise, cayenne pepper, black pepper, half of the cheese and the 2 Tbs. milk until smooth. If the mixture is too thick, add more milk 1 Tbs. at a time. Stir in the onion and the remaining cheese. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités for dipping. Makes about 2 cups.

Williams-Sonoma Kitchen

Swordfish With Brussels Sprouts

  

Courtesy of Chefs Josh Habinger and Erik Anderson

Swordfish With Brussels Sprouts

Total Time: 25 minutes Serves: 4
¼ pound country ham or slab bacon, cut into ½-inch cubes (I used low fat bacon which my husband says is an oxymoron)
2 tablespoons canola oil (I didn't use this.  The bacon provided enough oil)
1 pound baby Brussels sprouts, outer leaves removed, stem trimmed, halved lengthwise
2 tablespoons butter
2 tablespoons sorghum syrup, molasses or dark honey (I used the honey)
1 tablespoon snipped chives
1 tablespoon chopped parsley
Salt and pepper, to taste
Lemon half, for seasoning
4 (6-ounce) swordfish steaks

1. Light a grill for cooking fish. Meanwhile, set a large, heavy pan over medium heat. Add ham and brown on all sides, about 5 minutes. Set ham aside.
2. Add 2 tablespoons oil to pan with ham drippings. Turn up heat to medium-high and add Brussels sprouts. Shake pan, arranging sprouts so cut sides face down. Cook, undisturbed,
until blackened, about 5 minutes. (I like my brussels sprouts al dente therefore I added a bit of chicken broth and covered to cook a little more)
3. Add butter and sorghum syrup to pan with sprouts. Stir until butter melts and sauce comes together and coats sprouts, about 1 minute. Take pan off heat and stir in reserved ham and herbs. Season with salt, pepper and a squeeze of lemon juice.
4. Season both sides of fish with a good amount of salt and pepper. Grill fish over medium heat to medium doneness, 3-4 minutes per side. Serve fish with sprouts and ham.