Taste USA: New York Recipes

Saturday, June 25, 2016

bacon, onion, and cheese hot dogs

How to make bacon, onion, and cheese hot dogs recipe - Using caramelized onion, melted cheese, and pickled cucumber takes an everyday hot dog to another level.

MAKES 4

PREP TIME 10 mins, COOK TIME 45–50 mins

Ingredients:
3 tbsp olive oil
2 red onions, thinly sliced
1 tbsp sugar
3 tbsp balsamic vinegar
salt and freshly ground black pepper
4 slices of good-quality smoked bacon
4 good-quality thick hot dogs, or other smoked sausages
4 tbsp mild sweet mustard
1⁄2 cup grated Gruyère cheese
4 large hot dog buns
4 tbsp finely chopped pickled
cucumbers, to serve

Method:
1 Heat the oil in a medium, heavy-based frying pan over low heat. Add the onions and cook for 15 minutes, until softened but not browned. Add the sugar, vinegar, 2 tbsp water, and season well. Continue to cook for 15 minutes, or until the onions are sweet and sticky. Set aside.

2 Preheat the broiler on its highest setting. Run the blade of a large knife along the surface of each bacon slice to stretch out the bacon if it is thickly cut; this will help it wrap easily around the sausage. Thinly cut bacon can be used as it is. Prick each sausage a couple of times with a fork, then wrap a slice of bacon around each one, in a spiral fashion, so that the meat is covered with the bacon.

3 Place the wrapped sausages, join-side down, on a baking sheet and broil for 10–15 minutes, turning only after the top is crispy and brown. When they are crispy all over, remove from the broiler. Spread 1 tbsp of the mustard on top of each sausage. Arrange them together on the baking sheet, so that they are touching each other and sprinkle all over with the cheese, being sure to mound it up along each sausage. Return them to the broiler and cook briefly until the cheese is melted.

4 To serve, spread a quarter of the caramelized red onions into each hot dog bun, top with a bacon and cheese sausage, and sprinkle 1 tbsp of the pickled cucumbers along the top.

COOK’S TIP
These would also taste good when served with some Quick stovetop sauerkraut instead of the caramelized red onions.

WHAT’S THE STORY?
A hot dog is simply a cooked sausage typically either a frankfurter or wiener in a sliced bun. There is little doubt that hot sausages were first sold on the streets of the United States by German immigrants in the mid to late 19th century, although stories differ as to the identity of their creator. Most accounts agree that hot dogs first appeared in New York City.

bacon, onion, and cheese hot dogs

Saturday, January 23, 2016

Chantal's New York Cheesecake

How to make Chantal's New York Cheesecake Recipe - This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it.

Serve: 12

Ingredients:
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Chantal's New York Cheesecake

Saturday, January 31, 2015

Pistachio Gelato Burger

How to make Pistachio Gelato Burger Recipe - This dessert burger was inspired by a fanatic’s quest. Like starving desert wanderers chasing a mirage, Andrea and her husband once schlepped for several city blocks on a hot August afternoon in search of ice cream sandwiches on brioche! that they had heard were being dispensed through the window of some hole in the wall near New York City’s Union Square Greenmarket. It was worth every sweaty step. We have no idea if the place still exists, but it doesn’t matter. We figured out how to make them at home.

Method:

12 Brioche Buns (recipe follows)

1 quart (1 L) Pistachio Gelato, slightly softened (recipe follows)

Devilish Chocolate Sauce

Slice the buns in half horizontally. Place a large scoop of gelato on the bottom half of each bun. Spoon the chocolate sauce over the gelato and set the top halves of buns on top, pressing down lightly so the gelato spreads to the edges of the bun. Serve immediately. YIELD: 12 gelato burgers

BRIOCHE BUNS

1 package (21/2 teaspoons) active dry yeast

Pinch sugar, plus 2 tablespoons (26 g)

1/2 cup (120 ml) warm water

1 1/2 cups (206 g) bread flour

1 cup (125 g) all-purpose flour, plus additional for sprinkling

3/4 teaspoon (1 g) salt

1 stick (1/2 cup, 112 g) unsalted butter, room temperature, cut into 8 pieces

3 eggs, beaten

SPECIAL EQUIPMENT:

2 jelly-roll pans, parchment paper or silicone mats

In a small bowl, stir the yeast, pinch of sugar, and warm water until the yeast dissolves. Let stand about 10 minutes, until foamy.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, remaining 2 tablespoons (26 g) sugar, and salt. Add the dissolved yeast, beating until combined. With the mixer on low, add the butter, 1 piece at a time, beating well after each addition. Beat in the eggs.

Change to a dough hook and knead for 4 to 5 minutes. The dough should start to pull away from the sides of the bowl. If it doesn’t, add more flour, 1 tablespoon (8 g) at a time, until it does. It will still be somewhat sticky, but you should be able to transfer it from the bowl to the counter easily.

Sprinkle some flour on a clean counter and with lightly floured hands, knead the dough for about 5 minutes until it is smooth and elastic. Shape the dough into a ball and place it into a well-oiled bowl. Cover with a dish towel and let rise in a warm place until doubled in size, 1 1/2 to 2 hours. Line 2 jelly-roll pans with parchment paper or silicone mats.

Punch the dough down and knead several times. Using a metal pastry scraper, divide the dough into 16 even pieces. Roll each piece into a 1 1/2-inch (3.5 cm) ball and place on the prepared jelly-roll pans. Cover with kitchen towels and let rise in a warm place until they are roughly doubled in size, another 1 1/2 hours. (If you are making these buns for savory burgers and want them larger, separate into 8 or 12 larger pieces and roll into larger balls.) Preheat the oven to 400°F (200°C, gas mark 6).

Bake the buns on the top and middle racks of the oven until golden brown, about 13 minutes, rotating about halfway through baking. (Baking time may vary slightly if the buns are larger.) Transfer to a rack and cool completely. YIELD: 16 buns

PISTACHIO GELATO:

1 cup (123 g) shelled, unsalted pistachio nuts, divided

3/4 cup (150 g) sugar, divided

2 1/2 cups (570 ml) milk

1/2 cup (120 ml) heavy cream

1 teaspoon (5 ml) almond extract

5 egg yolks

SPECIAL EQUIPMENT:

Ice cream maker

Method:

In the bowl of a food processor fitted with the chopping blade, finely grind 3/4 cup (92 g) pistachio nuts with 1/4 cup (50 g) sugar.

In a medium saucepan over medium heat, combine the milk, cream, almond extract, and ground pistachios. Cook until you see small bubbles form around the edges of the pan. Remove from the heat, cover, and let steep for 1 hour. Strain the pistachio mixture through a fine-mesh strainer into a metal bowl, pressing down on the nuts to extract as much flavor as possible. Discard the pistachios.

In a medium bowl, whisk the egg yolks with remaining 1/2 cup (100 g) sugar until light and lemon-colored. Gradually whisk the pistachio mixture into the egg yolks and then pour it into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon and registers just barely 180°F (82°C). Do not let the mixture boil or go over 180°F (82°C) or it will curdle.

Remove the pan from the heat. Pour the custard into a bowl set in an ice bath and stir until it cools to room temperature. Cover the bowl and refrigerate for 3 to 24 hours.

Pour the custard into the canister of an ice cream maker and freeze according to manufacturer’s instructions. While the ice cream is churning, chop the remaining 1/4 cup (31 g) pistachios. Five minutes before churning is finished, pour in the chopped pistachios. Transfer to a freezer container and freeze for at least 4 hours (2, if you are making the Burgers). YIELD: About 1 quart (1 L)

Pistachio Gelato Burger

Friday, January 16, 2015

Frittata Burger

How to make Frittata Burger Recipe - Preparation 30 min, Cooking 10 min

Serve: 4 burgers

Ingredients:
4 burger buns
2 potatoes
4 fresh organic eggs
1 pinch of paprika
1 onion
few sprigs of chives
1 tsp. tablespoons oil

Assembly:
4 tbsp. tablespoons of BBQ sauce
4 slices of cheddar
2 handfuls of lettuce
salt and pepper
4 slices of tomato

Method:
Prepare patties. Cook the potatoes peeled and cut into large cubes in a pot of salted water.

Drain and reserve. Beat the eggs, add the paprika, onion, peeled and chopped, salt and pepper, chopped chives and diced potato.

Heat oil in a frying blinis (if using a pan Tefal small, or make a big frittata and cut into four). When the oil is hot, add the omelette with potatoes, cook over low heat 5 minutes, and when the omelet is less runny, flip like a pancake with a plate. Cook 5 minutes on the other side.

Cut the bread in half. On each bun bottom, spread the BBQ sauce, then place the chopped salad, frittata, 1 slice of cheddar cheese and 1 tomato slice, close the burger. And proceed for each burger.

Serve immediately and serve with BBQ sauce.

Frittata Burger

New York Fish Burger

How to make New York Fish Burger Recipe - Preparation time: 25 minutes, Cooking time: 10 minutes

Ingredients for 4 burgers
4 small buns or homemade bread 1 round focaccia

Breaded fish
4 back cod fresh or frozen
1 egg
1 teaspoon paprika
1 pinch of Espelette
150 g of corn flakes
1 tablespoon olive oil
Creamy Herb Sauce
2 tablespoons yogurt or ricotta or cottage cheese
1 tablespoon cream
1 tablespoon mustard Colman's Mustard or Savora
A few sprigs of cilantro , of chervil and chives
2 shallots
1 pinch of cumin
Assembly
1 slice of cheese: white or orange cheddar, or the Emmental
The rocket or purslane
To serve
Salt and pepper

Method:
Beat the egg in a shallow dish. Season with salt and pepper, paprika and Espelette pepper.

Pour the corn flakes in a clean cloth and tie; crush cornflakes typing the cloth on the work surface. Corn flakes should resemble breadcrumbs. Dip the cod in the beaten egg and then in breadcrumbs horn flakes, then start again.

In a pan with olive oil, grill the fish fillets 3 minutes on each side. Book. Prepare the sauce: In a bowl, combine yogurt, sour cream and Savora. Salt and pepper.

Chop the herbs and shallots previously peeled and incorporate all the sauce. Add the cumin and season.

Cut rolls or focaccia in half, spread with sauce on both sides. Place the breaded fish, add 1 slice of cheese. Serve with purslane leaves or mesclun.

New York Fish Burger

Tuesday, January 6, 2015

Hudson Valley Bacon Wrapped Shrimp

How to make Hudson Valley Bacon Wrapped Shrimp Recipe - award winning barbecue in Sloatsburg, new york city

Serves: 21–25

Ingredients:
6 oz. Lump crabmeat
Salt and pepper to taste
Juice of 1 lemon
1–2 pounds shrimp (large)
1 lb package bacon
Adobo seasoning

Method:
Mix the lump crab meat with some salt, pepper, and fresh squeezed lemon juice.

Butterfly the shrimp and stuff with the crabmeat mixture. (This can be a little messy, so have some patience.)

Wrap each shrimp with a full piece of bacon and secure with 2 toothpicks.

Sprinkle some of the adobo seasoning onto each piece.

Cook over direct heat but try to keep the heat as low as possible. I like to let the coals burn down for a while before putting these on the grill.

Grill over direct heat for 15–20 minutes until the bacon is done.

Remove and enjoy. Read More

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. Read More

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

Thursday, December 25, 2014

Chocolate Chip Espresso Cookies

How to make Chocolate Chip Espresso Cookies Recipe - La Bella Torte Recipe From Joe Glaser at New York, NY

Makes About 3 Dozen Cookies

Ingredients:
1 lb (454g) butter, at room temperature
½ lb (227g) brown sugar
½ lb (227g) granulated sugar 4 eggs
1 ¼ lb (567g) flour
½ tsp baking soda
1 ounce (28g) espresso powder
1 ½ lb (680g) chocolate chips

Method:
Preheat the oven to 350°F (180°C, or gas mark 4) and grease 2 or 3 cookie sheets.

In a bowl, mix the butter and both sugars until fluffy. Add the eggs one at a time and beat to combine. Add the flour, baking soda, espresso powder and chocolate chips and mix well.

Form the mixture into 2-inch (5cm) balls and place on the greased cookie sheets. Bake for 12 to 15 minutes, until the edges become firm.

Chocolate Chip Espresso Cookies

Rosemary Olive Oil and Blood Orange Cake

How to make Rosemary Olive Oil and Blood Orange Cake Recipe - La Bella Torte Recipe From Joe Glaser at New York, NY

Makes 1 Half Sheet Cake Or Two 9-Inch (23cm) Pans

Ingredients:
4 eggs
2 ½ cups (479g) sugar
1 ½ cups (355ml) olive oil
Zest and juice of 3 blood oranges
2 cups (199g) flour
½ tsp baking soda
½ tsp baking powder
Pinch of salt
1 ½ cups (355ml) milk
2 ½ tbsp (4g) finely ground rosemary

Method:
Preheat the oven to 350°F (180°C, or gas mark 4) and grease ½ sheet cake or two 9-inch (23cm) pans.

Mix the eggs, sugar, and oil together in a large bowl. Add the orange zest and juice and stir to combine.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Add to the egg mixture, alternating with the milk, in 3 additions, mixing after each addition.

Add the rosemary and mix. Pour into the baking pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Rosemary Olive Oil and Blood Orange Cake

Chocolate Pretzel Crispy Squares

How to make Chocolate Pretzel Crispy Squares Recipe - The Treats Truck Recipe From Kim Ima at New York, NY

Makes 9 To 12 Squares

Ingredients:
3 tbsp (43g) butter, plus more for pan
10 oz (284g) marshmallows (mini or big)
6 ½ cups (138g) rice cereal
¾ cup (121g) pretzel bits (smash or break apart small salted pretzels)
½ cup (90g) semisweet chocolate chips
¼ to ½ cup (45 to 90g) white chocolate chips
Grease a 9 × 13-inch (23 × 33cm) baking pan with a pat of butter.

Method:
Melt the butter in a large pot over low heat. As the butter melts, add the marshmallows. Stir until everything is melted and remove the mixture from the heat as soon as the marshmallows have melted.

Pour in the cereal and stir. Stir in the pretzels followed by the chocolate chips and white chocolate chips. Pour the mixture into the greased baking pan.

Let stand for 10 to 15 minutes before you cut into squares.

Chocolate Pretzel Crispy Squares

Vanilla or Cinnamon Doughnuts

How to make Vanilla or Cinnamon Doughnuts Recipe - The Treats Truck Recipe From Kim Ima at New York, Ny

Makes About 18 Doughnuts

DOUGHNUT BATTER:
6 oz (191ml) vegetable oil
1 ⅛ cups (216g) sugar
3 eggs
2 ¼ tsp (16g) vanilla extract
2 ¼ cups (224g) flour
2 ¼ tsp (8g) baking powder
3/8 tsp salt
¾ cup (183ml) milk
Melted butter, for dipping
Sugar or cinnamon sugar, for dipping

Method:
To make the batter, mix the oil and sugar together in a bowl with an electric mixer. Next add the eggs and vanilla and beat again.

In a separate bowl, mix the flour, baking powder and salt. Slowly add the dry mixture to the mixer. Add the milk and beat again, just until incorporated. Be careful not to overmix. Use right away or refrigerate until you are ready to bake. Make the batter the night before for a speedy breakfast treat.

Preheat the oven to 350°F (180°C, or gas mark 4). Grease the doughnut pan with a bit of oil or cooking spray. Use a piping bag to pipe in the batter. A sandwich baggie with a corner cut for the tip can be used in lieu of a piping bag. The batter rises, so fill the mold halfway. Bake for 10 to 15 minutes, until the doughnuts are baked through, but are still moist and soft. Cool in the pan.

Put the melted butter in a shallow bowl. Put some sugar in another shallow bowl. Dip each doughnut into the butter on both sides. Then dip the doughnut in the sugar on both sides. Repeat with each doughnut. Then, pour yourself a cup of coffee or a glass of milk and dig in!

Vanilla or Cinnamon Doughnuts

Indian Chai

How to make Indian Chai Recipe - Parantha Alley Recipe From Rajeev Yerneni And Retu Singla at New York, NY

Serves 8

Ingredients:
4 cups (907ml) water
8 black tea bags
½ tsp ground cinnamon or
½ cinnamon stick
½ tsp ground cardamom or
3 or 4 whole pods, cracked open
½ tsp ground cloves or
3 or 4 whole cloves
½” (1.3cm) piece ginger, grated
3 or 4 black peppercorns
Sugar to taste
4 cups (907ml) milk

Method:
Heat the water in a pot over medium-high heat to the verge of boiling.

Reduce the heat to medium-low and add the tea bags, cinnamon, cardamom, cloves, ginger, black peppercorns and sugar to taste. Steep for approximately 3 minutes, adjusting the heat to keep the water on the verge of boiling.

Add the milk and stir occasionally. Bring the chai to a boil over medium-high heat. Boil until the chai has reached the desired consistency. Add more sugar to taste and serve.

Indian Chai

Tuesday, December 23, 2014

Homemade Kimchi

How to make Homemade Kimchi Recipe - Cj’s Street Food Recipe From Mark Thomas at Raleigh/Durham, NC

Makes 1 ½ Cups (240g)

Ingredients:
5 heads napa cabbage
2 to 4 tbsp (30 to 60g) salt

DRESSING:
1 (25-oz [750ml]) bottle fish sauce
2 tbsp (31g) shrimp paste
1 tbsp (15ml) rice wine vinegar
½ cup (13g) red pepper flakes
2 tbsp (29g) minced ginger
1 tbsp (9g) minced garlic
1 cup (100g) roughly chopped scallion whites
2 cups (220g) shredded carrot
1 cup (110g) shredded daikon radish

Method:
Remove the hard ends of the cabbage heads, quarter lengthwise, and then cut across at 1/8- to 1/4-inch (3 to 6mm) intervals. Place in a large container. Salt the cabbage evenly and generously. Mix loosely. Cover and refrigerate overnight. The next day, drain the liquid from the salted cabbage and discard the liquid.

To make the dressing, whisk the fish sauce, shrimp paste and rice wine vinegar in a bowl. Once evenly incorporated, whisk in the red pepper flakes, ginger, garlic and scallion. Taste the dressing. It should be hot and salty. If too fishy and salty, add a little water to dilute it slightly.

In an airtight container, combine the cabbage, dressing, carrots and daikon. Mix with a wooden spoon until everything is evenly coated with the dressing.

Cover and refrigerate. It needs time to sit. You can start enjoying it the next day, but it will achieve a deeper flavor if you can keep your hands out of it for 3 weeks.

Homemade Kimchi

Traditional Swabian Soft Pretzels

How to make Traditional Swabian Soft Pretzels Recipe - Cafe Prost Recipe From Stephan Bayer at Research Triangle Park, NC

Makes 10 To 12 Soft Pretzels

DOUGH:
11 cups (1100g) all-purpose flour
2 ½ cups (600ml) water
1 ½ tbsp (24g) salt
1 tbsp (14g) instant yeast
5 ½ tbsp (80g) unsalted butter, at room temperature

LYE BATH:
¼ cup (40g) sodium hydroxide
(food-grade), divided
34 oz (1000ml) water
Coarse sea salt or cheese, as desired, for topping

Method:
To make the dough, combine all the dough ingredients in a mixer fitted with the dough hook. On the lowest setting, mix the dough for 5 to 10 minutes, until it has an elastic consistency. There should be no lumps.

Test the elastic consistency by picking up a section of dough with both hands and stretching it apart. Cover the bowl with a clean kitchen towel and let rest for 1 to 2 hours. If you have more time, try fermenting the dough by allowing it to rest for 5 to 8 hours overnight in the refrigerator. More rest yields more flavor.

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone mat.

To prepare and twist the pretzel, cut the dough into 3 ½-ounce (100g) pieces and begin rolling out into a long cylindrical shape 12 to 18 inches (30.5 to 45.5cm) long. Start rolling from the inside to the outside while putting more pressure on your two index fingers. The ends of the rolled-out dough should be thinner than the rest. These ends will be the pretzel arms. Twist the dough into a pretzel shape with a double knot. Place the pretzel on the baking sheet.

To make the lye bath, combine the sodium hydroxide and water in a container. Stir until the sodium hydroxide is fully dissolved. Be very careful with sodium hydroxide. It is caustic and will eat away at your skin. Use gloves and wear eye protection. If you want a safer method, baking soda may be used as a substitute but it will yield a different result.

With gloves on, carefully dip the twisted pretzel dough and submerge fully in the lye bath. Place the pretzel back onto the tray.

Add toppings as desired. For traditional pretzels, coat the pretzel with coarse sea salt. Other toppings include European cheeses such as Gouda or Emmental. Feel free to be creative.

Bake the pretzels until golden brown, about 8 to 10 minutes. Remove from the oven and let cool to room temperature before serving.

Traditional Swabian Soft Pretzels

Crab Balls with Remoulade

How to make Crab Balls with Remoulade Recipe - Barone Meatball Company Recipe From Stephen Dewey at Raleigh, NC

Makes About 15 Balls

REMOULADE:
1 ¼ cups (275g) mayonnaise
¼ cup (63g) whole-grain
Dijon mustard
1 tbsp (7g) paprika
1 ½ tsp (8g) Cajun seasoning
2 tsp (9g) horseradish
1 tsp lemon juice
1 tsp hot sauce
1 clove garlic, smashed and minced

CRAB BALLS:
1 lb (453g) crabmeat
2 tbsp (28g) mayonnaise
1 tbsp (16g) Dijon mustard
1 egg
1 ½ tbsp (23g) Old Bay seasoning
2 tbsp (6g) chopped scallion
1 ½ cups (181g) Italian bread crumbs
1 cup (180g) grated Parmesan cheese
½ cup (65g) diced red and yellow bell pepper
Salt and pepper to taste

Method:
To make the remoulade, mix all the ingredients together in a bowl and adjust the seasoning to taste. Keep for a few hours in the refrigerator for best results.

Preheat the oven to 400°F (200°C, or gas mark 6). Grease a baking sheet.

To make the crab balls, mix all the ingredients together in a bowl. Form into 1-inch (2.5cm)-diameter balls and place on the greased pan. Bake for 10 minutes, then flip the crab balls and bake for an additional 10 minutes.

Serve with the remoulade.

Crab Balls with Remoulade

Monday, December 22, 2014

Carrot and Coconut Paranthas

How to make Carrot and Coconut Paranthas Recipe - Parantha Alley Recipe From Rajeev Yerneni And Retu Singla At New York, Ny

Makes 10 Paranthas

CARROT AND COCONUT STUFFING:
1 tbsp (13ml) olive oil
1/2 tsp mustard seeds
1/2 tsp methi (fenugreek) seeds
1/2 tsp cumin seeds
1 sprig curry leaves
2 or 3 green chiles, seeded and chopped
1/2 tsp urad dal
1/2 tsp chana dal
1/2” (1.3cm) piece ginger, grated
2 cloves garlic, grated
4 carrots, peeled and shredded
1 cup (76g) shredded unsweetened coconut
1/2 tsp red pepper flakes
Salt to taste

PARANTHAS:
3 cups (390g) atta (whole wheat chapati flour)
1 cup (237ml) water
1 tbsp (13ml) olive oil, plus more for frying

Method:
To make the carrot and coconut stuffing, heat the olive oil in a pan over medium heat. Once hot, add the mustard seeds, methi and cumin seeds, curry leaves, green chiles, urad dal and chana dal, ginger and garlic. Sauté for 5 to 6 seconds. Add the chopped carrots and mix well.

Cook with the lid on over medium heat for 4 to 5 minutes, stirring occasionally. Reduce the heat and add the coconut, red pepper flakes and salt to taste. Cook uncovered for about 10 minutes, until the carrots are slightly soft, stirring occasionally. Turn off the heat and place in a mixing bowl.

To make the paranthas, in a bowl, mix 2 cups (260g) of the atta flour and the water until a dough forms. Add the olive oil and knead until the dough is well mixed. Separate the dough into large balls approximately the size of golf balls. Roll between your palms, applying gentle pressure, until the balls are smooth and without cracks.

Spread the remaining 1 cup (130g) atta flour on a small plate. Press the dough balls gently, flattening them into the dry flour, coating both sides. Roll out the dough into 4-inch (10cm) disks.

Place a spoonful of stuffing in the center of each disk. Gather the sides of the disk up and over the filling, making a stuffed dough ball. Press gently onto the atta flour on both sides.

Roll out the stuffed dough ball to about 1/5 inch (5mm) thick. If the dough becomes sticky from the stuffing oozing out, add more atta flour.

Add a spoonful of olive oil to a pan. Add a dough ball and cook on one side over high heat for 2 to 3 minutes, until golden, then flip and cook on the other side until golden.

Carrot and Coconut Paranthas

Pork Belly and Pineapple Adobo

How to make Pork Belly and Pineapple Adobo Recipe - The Herban Legend Mobile Café Recipe From Brian Seeley At Charlotte, Nc

Serves 10 To 12

Ingredients:
1 cup (237ml) Filipino palm vinegar
2 cups (473ml) toyomansi
(Filipino soy sauce with calamansi lime juice)
1 1/4 cups (300ml) water
2 tsp (10g) black pepper
1 medium onion, finely diced
6 cloves garlic, chopped
2 jalapeño peppers, seeded and finely diced
1 can diced pineapple, juice reserved
1/2 can Sprite
4 lb (1.8kg) pork belly (2 slabs) or pork butt
1/2 cup (76g) cornstarch
Jasmine rice, for serving

Method:
Combine the vinegar, toyomansi, 1 cup (235ml) of the water, black pepper, onion, garlic, jalapeño, pineapple and juice, and Sprite in a bowl. Add the pork, turning to coat, cover and marinate the pork overnight in the refrigerator.

The next day, remove the pork from the marinade and sear in a hot pan until brown on both sides. Cover with the marinade and heat on high just until it starts to bubble. Lower the heat enough to just keep bubbles. Cook at this temperature for 4 hours.

Remove the pork and allow to cool. Cut into 3-inch (7.5cm) strips and slice 1/4 inch (6mm) thick.

Meanwhile, bring the marinade to a rolling boil over medium-high heat. Make a slurry of the cornstarch and remaining ¼ cup (60ml) of water, pour into the marinade and cook until the sauce thickens to a gravy-like consistency.

To serve, sear the pieces of pork belly until crisp on both sides. Lay over jasmine rice and top with the sauce.

Pork Belly and Pineapple Adobo

Adobong Pusit

How to make Adobong Pusit Recipe - Lumpia Shack Recipe From Chef Neil Syham At Brooklyn, Ny

Serves 3 Or 4

Ingredients:
2 lb (907g) squid
3 tbsp (45ml) oil
4 cloves garlic, crushed
4 bay leaves
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 tsp black peppercorns
3/4 cup (177ml) white or coconut vinegar
3/4 cup (177ml) fish or chicken stock
1 tbsp (12g) sugar
1/4 cup (59ml) soy sauce
1 tsp minced red chiles
1 tsp minced parsley

Method:
Detach the head of the squid from the body. Remove the beak and ink sacks and clean the squid under running water.

In a sauté pan over medium heat, add the oil and sauté the garlic until golden brown, 1 to 2 minutes. Add the squid, bay leaves, salt, pepper and peppercorns and sauté for 2 minutes.

Pour in the vinegar, stock, sugar and soy sauce. Bring to a boil over high heat and then reduce to a simmer and cover. Simmer for 45 minutes, or until the squid is fork-tender.

Just before serving, add the minced red chiles and parsley. Eat alone or serve over garlic rice with a fried egg.

Adobong Pusit