Recipe Of The Day For Monday 4/18/11- Potato Chip Cookies

• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped toasted pecans (you can also use toasted almonds)
• 1/2 cup finely crushed potato chips
• 2 cups all-purpose flour, sifted
• Chocolate Sauce, for dipping, optional, recipe follows

Directions

Preheat the oven to 350 degrees F.

In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the toasted pecans and potato chips and stir well. Add the flour and stir to combine.

Place the remaining 1/2 cup sugar in a shallow bowl.

Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.

Dip the bottom of a heavy flat-bottomed glass in the remaining 1/2 cup sugar and flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie. Bake the cookies until light golden brown, 14 to 16 minutes.

Using a spatula, transfer the cookies to a wire rack to cool. (The cookies will keep in an airtight container at room temperature for up to 3 days.) When cookies have cooled, dip 1 half of each cookie in the chocolate sauce, if desired. Let harden on a wire rack.

Chocolate Sauce:

4 ounces semisweet chocolate, chopped

1/4 cup heavy cream

1 teaspoon pure vanilla extract

Place the chocolate in a medium heat-proof bowl.

Bring the cream to a bare simmer over low heat. Pour the cream over the chocolate and let sit for 2 to 3 minutes. Whisk the chocolate mixture until smooth and thick. Add the vanilla and whisk to blend.

Use warm for dipping edges of cookies, reheating gently over barely simmering water as necessary.

Recipe Of The Day For Friday 4/15/11- Coffee Ice Cream Cake

• • 26 chocolate wafer cookies (about 6 ounces), broken into pieces
  • 3 tablespoons unsalted butter, melted
  
  
  • 2 quarts coffee ice cream, slightly softened
  • 1/3 cup chocolate-covered coffee beans
  
  
  • 2 1/4 cups chilled whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons powdered sugar
  • 1/2 cup plus 1 tablespoon unsweetened cocoa powder
  
  
  • Milk chocolate shavings
  
  
  Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
  Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
  Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.
  
  

Recipe Of The Day For Wednesday 4/13/11- Baked Ravioli

**My tip for this recipe would be to add any herbs you like such as basil and oregano to the sauce along with salt, pepper, garlic powder and onion powder. You can also add cooked chicken breast, sausage or hamburger meat.

1	jar (26 to 28 ounces) tomato pasta sauce (any variety)
1	package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2	cups shredded mozzarella cheese (8 ounces)
2	tablespoons grated Parmesan cheese 1Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray. 2Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. 3Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

Recipe Of The Day For Monday 4/11/11- Red Velvet Swirl Cheesecake Brownies

• 1 tablespoon unsalted butter, for pan

Red Velvet Brownie Layer:

• 1 stick unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• Pinch salt
• 1 tablespoon red food coloring
• 1 teaspoon vinegar
• 2 eggs
• 3/4 cup all-purpose flour
• 1/4 cup chopped toasted walnuts

Cream Cheese Layer:

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/8 teaspoon vanilla extract
• Special equipment: 8 by 8-inch baking pan

Directions

Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Recipe Of The Day For Wednesday 4/6/11-Syrian Ice Cream

Syrian Ice Cream (Éma’a)

(Yield:  About 10 cups)

9 c plus 1/4 c whole milk, divided

1 c heavy cream

4 medium pieces (about 1/4 tsp) Chios gum mastic

2 1/2 c sugar

5 tsp sahlab

3/4 tsp rose water

Chopped pistachios (for serving)

In a small bowl, whisk together 1/4 c milk with the sahlab; set aside. 

Grind the mastic into a powder; the best way to do this is to put the mastic between 2 pieces of parchment paper or inside a plastic bag and pound it with a heavy object, such as a rolling pin. 

In a medium-large pot over medium heat, combine 9 c milk, the cream, and the mastic; bring to a boil (stirring frequently).  Slowly whisk in the sugar and bring back up to a boil, stirring constantly.  Whisk in the sahlab mixture and boil vigorously 5 minutes.  Turn off the heat and add the rose water.  Cool to room temperature, then refrigerate until well chilled (about 4 hours).

Transfer the chilled mixture to an ice cream machine and process according to the manufacturer’s directions.  Once processed, put the ice cream in a freezer-safe bowl and transfer to the freezer to set.  Scoop out the ice cream and roll generously in chopped pistachios before serving.

Frijoles Negros (Cuban Black Beans)

Serves 6

• 2 (10 ounce) cans black beans, liquid drained and reserved
• 1 medium onion, chopped
• 1 green pepper, chopped
• 4 garlic cloves, minced
• 1 teaspoon cumin powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar (or apple cider vinegar)

Directions:1 Fry the onion and pepper in a little oil.

1. 2 Add the garlic and saute a little.
2. 3 Introduce a little of the bean liquid until all previous ingredients are soft.
3. 4 Add the beans with the remaining liquid.
4. 5 Add spices and simmer about 30 minutes.
5. 6 Add the vinegar just before serving.
6. 7 These are quite good when served over a bed of rice seasoned with just lime.

Recipe Of The Day For Monday 4/4/11-Chicken Enchiladas

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Recipe Of The Day For Friday 4/1/11- Red Chile Chicken Panini

1 tablespoon olive oil
1 1/4 cup Mexican red chile sauce (e.g., Las Palmas brand)
2 tablespoons white or cider vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1/4 teaspoon ground cumin
A pinch of dried oregano, crushed
A couple of turns on a black pepper grinder
1 teaspoon minced garlic
6 boneless, skinless chicken breasts
8 slices sourdough bread
Mayonnaise
2 tablespoons melted butter
1 red onion, sliced thinly
1 avocado, sliced thinly
4-6 oz. Monterey Jack or Mexican blend cheese, shredded

DIRECTIONS:

(NOTE: Remember to allow about an hour for the marinade to cool down as well as another hour – or overnight – for the chicken to chill in the marinade.)

Heat oil in a medium sized saucepan on medium heat. Add the chile sauce. Add vinegar, cloves, allspice, cinnamon, cumin, black pepper, oregano and garlic. Bring to a simmer and let simmer for 5 minutes. Remove pan from heat and let cool.

Sprinkle salt over all the chicken breasts on both sides. Put chicken thighs in a non-reactive bowl or a large freezer bag. Add the marinade, make sure all pieces are coated well with the marinade. Marinate in the refrigerator at least one hour, preferably overnight.

Remove the chicken breasts from the refrigerator. Preheat the panini grill* to medium-high heat (375 degrees). Grill the chicken breasts with the lid closed for 7-8 minutes until cooked through. Unplug the grill and carefully clean the grates.

Reheat the panini grill to medium-high heat (375 degrees).

For each sandwich: Brush melted butter onto the outer sides of each slice of bread. Spread a thin layer of mayonnaise inside the bottom slice of bread. Add onions, avocado, 1-2 chicken breasts and cheese and close the sandwich with the other slice of bread (buttered side up). Grill the sandwich for 4-5 minutes until the cheese is melted and bread is toasted with nice golden grill marks. Serve immediately and enjoy!

* No Panini grill? You can also use a George Foreman Grill.

Recipe Of The Day For Friday 4/8/11-Sweet Glazed Butterflied Chicken

• 1 (5 pound) chicken, spine removed and butterflied
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 3 tablespoons butter

Ingredients

• 2 tablespoons grated onion (use the smallest side on a box grater, or use a rasp)
• 2 cloves garlic, grated (on a rasp)
• 1/8 teaspoon ground allspice
• 1/4 cup light brown sugar
• 1 tablespoon stone-ground mustard
• 1/4 teaspoon hot sauce (recommended: Frank's Red Hot sauce)
• 2 teaspoons apple cider vinegar

Preheat the oven to 375 degrees F.

Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature.

Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes.

Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat.

When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.