12/26/14 recipe -Taste USA

Friday, December 26, 2014

Thai Style Vinaigrette

How to make Thai Style Vinaigrette Recipe - Cj’s Street Food Recipe From Mark Thomas at Raleigh/Durham, NC

Makes 4 ½ Cups (1060ml)

Ingredients:
1 cup (237ml) lime juice
1 shallot, minced
2 tsp (10g) minced ginger
2 tsp (7g) minced garlic
1 tsp (7g) vanilla extract or
1 vanilla bean, split, with the seeds scraped out
2 tsp (14g) honey
2 tsp (10g) kosher salt
2 tsp (10g) fish sauce
3 cups (710ml) vegetable or canola oil

Method:
In a blender, add the lime juice, shallot, ginger, garlic, vanilla, honey, salt and fish sauce. The blades should just be covered with liquid. Add more lime juice depending on the design of your blender.

Blend all the ingredients for at least 1 minute. The friction from the blender blades will create heat that will take the raw edge off the garlic and ginger as well as help the honey blend uniformly and release the oils from the vanilla seeds.

While the blender is running, slowly drizzle the oil into the center of the blender. It should look like a cyclone spinning. As the oil is drizzled into the cyclone, it will begin to tighten up and become smaller. Once all the oil is added, blend for another 20 seconds to make sure everything is incorporated.

Depending on the fish sauce, you may need to adjust to your taste. If it is too acidic, add more honey. If it is too salty, add a little more oil to thin it out. Add more lime if the flavor isn’t strong enough. Use more fish sauce to season if you need more punch.

Homemade Basil Pesto

How to make Homemade Basil Pesto Recipe - Frencheeze Food Truck Recipe From Jason Robinson King at New Orleans, LA

Makes 2 Cups (450g)

Ingredients:
½ cup (63g) pine nuts
4 cups (161g) fresh basil leaves
1 cup (120g) grated Parmesan cheese
3 cloves garlic, roughly chopped
Zest and juice or 1 lemon
¾ tsp kosher salt
¼ tsp coarse black pepper
1 cup (235ml) extra-virgin olive oil

Method:
Toast the pine nuts in a skillet for 5 to 6 minutes over medium heat until lightly golden in color and fragrant. Remove from the pan and let cool.

In a food processor, add the basil, Parmesan cheese, pine nuts, garlic, lemon zest and juice, salt and pepper. Slowly drizzle in the olive oil while mixing.

To freeze the pesto for later use, spoon 2 tablespoons (30g) of pesto into each portion of an ice cube tray. Cover and freeze overnight. Pop the pesto cubes out and place in a freezer-safe resealable bag. Store frozen for up to 3 months.

Roasted Citrus Vinaigrette

How to make Roasted Citrus Vinaigrette Recipe - Mayhem And Stout Recipe From Jay Brown at New York, NY

Makes 1 Quart (750ml)

Ingredients:
2 oranges (we use Cara Cara oranges or Florida juicing oranges)
2 lemons
2 limes
1 grapefruit
1 ½ cups (354ml) olive oil, plus more for rubbing
Salt to taste
2 tbsp (31g) whole-grain mustard
1 tbsp (13g) packed dark brown sugar

Method:
Preheat the oven to 400°F (200°C, or gas mark 6). Cut all the fruit in half. Rub the fruit lightly with olive oil and lightly season with salt. Put the fruit cut-side down on a baking sheet and roast for 15 to 20 minutes, or until the cut sides of the fruit begin to brown. Remove from the oven and let cool slightly.

Squeeze every ounce of flesh and juice out of the fruit into a strainer. Strain the juice into a blender. Pick out any seeds from the strainer and add the remaining pulp to the juice. Add the mustard and brown sugar and blend for 15 to 30 seconds.

With the blender running, slowly drizzle in the olive oil until the mixture fully emulsifies and you have a thick dressing.

Roasted Citrus Vinaigrette

Butternut Squash Mustard

How to make Butternut Squash Mustard Recipe - Mayhem And Stout Recipe From Jay Brown at New York, NY

Makes 1 Quart (700g)

Ingredients:
1 large butternut squash, halved and seeded, but not peeled
Olive oil, for rubbing
Salt and pepper to taste
2 cups (450g) whole-grain mustard
2 tbsp (40g) honey

Method:
Preheat the oven to 350°F (180°C, or gas mark 4). Rub the squash on all sides with oil and sprinkle lightly with salt and pepper. Put the squash on a baking sheet and roast for 30 to 45 minutes, until beautifully golden and bubbly and a knife slides through with almost zero effort. Remove the squash from the oven and scoop out all the roasted pulp from the skin.

Stay away from spicy brown or yellow mustard, which drowns out anything you add to it. Add the whole-grain mustard and squash pulp to a food processor or blender with a standard blade and pulse until incorporated. Once combined, add the honey and salt and pepper to taste and puree for less than 1 minute, until there are no lumps from the squash.

Serve with any meat or put on almost any sandwich.

Butternut Squash Mustard

Peanut Butterlicious

How to make Peanut Butterlicious Recipe - Garden Creamery Recipe From Erin Lang at San Francisco, CA

Makes 6 (3-Oz [84g]) Pops

PEANUT BUTTER PARFAIT:
1 ½ cups (355ml) whipping cream
¼ cup (59ml) water
¾ cup (150g) sugar
5 egg yolks
3 tbsp (48g) peanut butter

MILK CHOCOLATE DIP WITH PEANUTS:
2 cups (360g) milk chocolate callets (high-quality chocolate pellets)
1 cup (147g) refined coconut oil or shortening
1 cup (145g) crushed peanuts

Method:
To make the parfait, in a mixer, whip the cream on high speed for about 2 minutes to a medium thickness.

In a saucepan, bring the water and sugar to a boil and boil until it reaches 246°F (119°C) on a candy thermometer.

Add the egg yolks to the whipped cream and mix on medium speed. Remove the water and sugar mixture from the heat and add to the mixer as the eggs beat. Let cool.

In a microwave-safe bowl, heat the peanut butter slightly in the microwave for easier use. Add the peanut butter to the mixer. Fold the peanut butter into the whipped cream and mix well.

Pour the mixture into pop molds and transfer to the freezer. Wait until the parfaits become slightly frozen enough to insert pop sticks and then freeze.

To make the chocolate dip, heat the milk chocolate in the microwave or a double boiler until melted. Heat the coconut oil in the microwave until completely melted. Add to the chocolate and stir to combine. Pour the chocolate mixture into a bowl or a cup and spread the crushed peanuts on a plate. Dip the pops into the chocolate and then roll on the plate with the crushed peanuts, or sprinkle on the peanuts to your liking, and freeze again.

Peanut Butterlicious

Kiwi Mango

How to make Kiwi Mango Recipe - Fat Face Recipe From Jaymes Luu at Davis, CA

Makes 24 Pops

Ingredients:
2 cups (360g) very ripe kiwi flesh
2 cups (350g) very ripe diced mango
½ to 1 cup (96 to 192g) cane sugar, or to taste
Juice of 1 lime
½ cup (118ml) water

Method:
Puree the kiwi and mango in a food processor. Add the sugar, lime juice and water and blend again. Adjust the sweetness to taste. The mix should taste slightly sweeter than you prefer because the freezing process dulls the sweetness. Pour into pop molds and freeze for 24 hours.

Kiwi Mango

Nectarine Raspberry with Tarragon

How to make Nectarine Raspberry with Tarragon Recipe - Fat Face Recipe From Jaymes Luu at Davis, CA

Makes 24 Pops

Ingredients:
1 cup (180g) very ripe raspberries
¼ tsp chopped fresh tarragon
(not dried)
1 cup (236ml) water
½ cup (96g) cane sugar, to taste
Pinch of salt
3 cups (540g) sliced very ripe white nectarines
Splash of lemon juice

Method:
In a saucepan, combine the raspberries, tarragon, water, cane sugar and salt. Bring to a boil over high heat and then lower the heat to a simmer. Simmer for 5 minutes and remove from the heat. Let cool to room temperature.

Puree the nectarines in a blender and add the lemon juice to prevent oxidation. Add the raspberries, blend and adjust the sugar to taste. The mix should taste slightly sweeter than you prefer because the freezing process dulls the sweetness. Blend until smooth. Pour into pop molds and freeze for 24 hours.

Nectarine Raspberry with Tarragon

Lemon Blueberry Buttermilk

How to make Lemon Blueberry Buttermilk Recipe - Lil’ Pop Shop Recipe From Jeanne Chang at Philadelphia, PA

Makes 8 To 10 (3-Oz [84g]) Pops

BLUEBERRY SAUCE:
2 cups (360g) blueberries
¾ cup (144g) sugar

POPS:
1 tbsp (8g) lemon zest
2 tbsp (30ml) lemon juice
3 ½ oz (99g) sugar
2 ¾ cups (651ml) buttermilk

Method:
To make the sauce, combine the blueberries and sugar in a heavy-bottomed saucepan. Bring to a boil over high heat, then reduce the heat and simmer for about 5 minutes, until the blueberries release their juice and the sauce begins to thicken.

To make the pops, combine the lemon zest, lemon juice, sugar and buttermilk and whisk until the sugar is dissolved. Pour into pop molds and leave room for the blueberry sauce. Swirl in approximately 1 tablespoon (15g) of blueberry sauce in each pop mold and freeze for at least 6 hours.

Lemon Blueberry Buttermilk

Vietnamese Iced Coffee

How to make Vietnamese Iced Coffee Recipe - Lil’ Pop Shop Recipe From Jeanne Chang at Philadelphia, PA

Makes 8 To 10 (3-Oz [84g]) Pops

COFFEE CONCENTRATE:
1 lb (454g) high-quality, freshly ground coffee
1 ½ oz (43g) ground chicory
2 ½ qt (2.4l) cold filtered water

POPS:
1 ½ cups (355ml) Coffee Concentrate
14 oz (397ml) sweetened condensed milk
1 cup (211g) heavy cream

Method:
To make the concentrate, combine the coffee, chicory and water in a large pitcher. Stir, cover and let sit for at least 12 hours, preferably 24 hours. Strain out the coffee grounds and chicory and reserve the coffee concentrate.

To make the pops, mix the concentrate, condensed milk and heavy cream thoroughly in a pitcher. Pour into pop molds and freeze for at least 6 hours.

Vietnamese Iced Coffee

Strawberry Basil

How to make Strawberry Basil Recipe - Meltdown Recipe From Michelle Weaver at New Orleans, LA

Makes 8 To 10 (3-Oz [84g]) Pops

Ingredients:
1 to 1 ½ lb (454 to 680g) fresh strawberries, hulled
2 lime wedges, juiced
5 leaves fresh basil, or to taste
¼ cup (48g) raw sugar

Method:
Puree all the ingredients in a blender. Pour into pop molds and freeze for at least 4 hours.

Strawberry Basil

Satsuma Cardamom

How to make Satsuma Cardamom Recipe - Meltdown Recipe From Michelle Weaver at New Orleans, LA

Makes 8 To 10 (3-Oz [84g]) Pops

Ingredients:
2 cups (473ml) freshly squeezed satsuma orange juice
¼ tsp ground cardamom
1 cup (64g) raw sugar

Method:
Puree all the ingredients in a blender. Pour into pop molds and freeze for at least 4 hours.

Satsuma Cardamom

Salted Caramel Banana Cream Pie

How to make Salted Caramel Banana Cream Pie Recipe - Rue Chow Recipe From Jarett And Rachel Eymard at New Orleans, LA

Makes 1 Pie

CARAMEL SAUCE:
⅓ cup (79ml) water
1 ½ cups (288g) sugar
1 cup (244ml) heavy cream
1 tbsp (14g) butter
2 tsp (10g) salt
1 tsp (7g) vanilla extract

FILLING:
¾ cup (183ml) milk
¼ cup (48g) sugar
3 egg yolks, at room temperature
2 tbsp (19g) cornstarch
1 ½ tsp (7g) butter
Pinch of salt
½ tsp vanilla extract
1 (14-oz [392g]) can condensed milk
1 cup (243ml) heavy cream, whipped to stiff peaks

SALTED CARAMEL WHIPPED CREAM:
2 ½ cups (609ml) heavy cream
2/3 Caramel Sauce (see recipe above)
1 graham cracker crust
2 bananas
Finishing salt

Method:
To make the caramel sauce, combine the water and sugar in a saucepan. Do not stir. Turn the heat to medium-high and cook until the sugar is completely dissolved and turns a nutty brown. Add the cream, butter, salt and vanilla and stir. Cool to room temperature and set aside.

For the pie filling, warm the milk, sugar and yolks in a heavy-bottomed saucepan over medium heat, stirring continuously. Add the cornstarch and whisk until thick. Remove from the heat, put through a fine-mesh sieve into a bowl and then stir in the butter, salt and vanilla. Press plastic wrap directly onto the filling and chill in the refrigerator.

To make the whipped cream, mix the cream and the caramel sauce in a bowl and whip to stiff peaks. Reserve enough caramel sauce to drizzle on top of the finished pie.

Remove the chilled filling from the refrigerator, stir in the condensed milk, then fold in the whipped cream. Return to the refrigerator and chill for 1 more hour.

Spoon some of the filling into the graham cracker crust and spread evenly with the back of a spoon. Cut the bananas into rounds and layer some slices over the filling. Layer more filling, and then more bananas, until all of the filling and bananas are used. Top the pie with the salted caramel whipped cream and drizzle the remaining caramel sauce over the pie. Sprinkle with a touch of salt and enjoy.

Salted Caramel Banana Cream Pie