Tag Archives: FOX

Decadent Chocolate Sauce

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Source: Caroline Rhea, Stand-Up Comedian & Actress

As a memorial to her father, Caroline Rhea shares his favorite chocolate sauce recipe. A closely kept secret for decades, this decadent and dark chocolaty delight topped ice cream and many an evening with family and friends in the Rhea household. Use wisely. Not all meals will be special enough for David Rhea’s recipe. But when the occasion warrants, he’ll be there with you to indulge.

Ingredients:

  • 2 squares of unsweetened chocolate
  • 1 tablespoon butter
  • 1/3 cup white sugar
  • 1/3 cup water

Preparation:

  1. Melt 2 squares of unsweetened chocolate and 1 tablespoon of butter in a double boiler.
  2. Add 1/3 cup white sugar to the mix and stir.
  3. Add 1/3 cup boiling water, continue stirring until sauce thickens.

Seafood Kebab

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Source: Chef Philippe Schmit, Antone’s Market

Kebab Ingredients:

  • 4 Scallops (1 for each skewer)
  • 8 Pieces Salmon (2 for each skewer)
  • 4 Large Shrimp (1 for each skewer with heads removed and peeled)
  • Bay Leaves
  • Vegetables

Marinade Ingredients:

  • 2 cups Virgin Olive Oil
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Herb de Provence
  • 1 tsp Sumac

Taboule Ingredients:

  • 1 cup Couscous
  • 1 cup Vegetable Stock
  • 1 Tbsp Zucchini (thinly diced)
  • 1 Tbsp Carrot (thinly diced)
  • 1 Tbsp Fennel (thinly diced)
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Tomato Juice
  • 3 Tbsp Virgin Olive Oil
  • 1 oz Parsley (finely chopped)
  • 1 oz Mint (finely chopped)
  • 1 pinch Espelette
  • Salt
  • Pepper

Walnut Sauce Ingredients:

  • 2 Grilled and Peeled Red Peppers
  • 1 ½ cups Toasted Walnut Halves
  • 3 Tbsp Bread Crumbs
  • 3 Garlic Cloves (Blanched in water and cooked in olive oil over low heat for 20 minutes)
  • 1 tsp Paprika
  • 1 Tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • ½ c Olive Oil
  • 2 Tbsp Pomegranate Syrup
  • 1 Tbsp Crushed Pistachios
  • 1 tsp Toasted Pinenuts

Preparation for Kebabs:

  1. Mix all ingredients for the marinade together.
  2. Skewer 2 pieces of salmon, 2 bay leaves, 1 scallop, and 1 shrimp onto each bamboo skewer.
  3. Place in marinade and let them sit overnight.

Directions for Walnut Sauce:

  1. The next day, for the walnut sauce, blend the red peppers, toasted walnut halves, bread crumbs, garlic cloves, paprika, lemon juice, and the lemon zest together.
  2. Pour mixture into olive oil and add the pomegranate syrup.
  3. Fold crushed pistachios into mixture.
  4. Reserve for serving at room temperature.

Directions for Taboule:

  1. Boil the vegetable stock and then slowly pour it onto the couscous.
  2. Mix couscous and stock with a fork or your hands if it is not too hot.
  3. Add diced vegetables, lemon juice, tomato juice, virgin olive oil, parsley, mint and espelette.
  4. Add salt and pepper to taste.

Cook Kebabs & Serve

  1. Cook the kebabs in olive oil 4 minutes on each side on high heat.
  2. Serve them hot on bed of taboule with walnut sauce on the side, with a half grilled lemon on each plate.

Ultimate Egg Salad

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Source: Domenica Catelli

Momalicious Chef Domenica Catelli presents the Ultimate Egg Salad as a way to take advantage of uneaten Easter eggs. It’s also a delicious and healthy recipe any time of year.

Ingredients:

  • 6 hard boiled eggs, peeled and roughly chopped
  • 2 tbsp dried or fresh dill, basil or cilantro
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pickle juice
  • 1 tbsp mayonnaise
  • Salt and pepper
  • * Optional: 1/4 cup minced fresh celery, onion and/or jalapeno

Directions:

  1. Place all ingredients in a medium bowl and stir together.
  2. Remember for ultimate hard boiled eggs, place eggs in a pan. Do not layer them.
  3. Cover with water by one inch.
  4. Bring water to a boil then shut off heat.
  5. Leave eggs for 10 minutes in water then rinse with cold water.
  6. Peel the eggs and refrigerate.

Crispy Organic Chicken with Red Grape Sauce & Potato Pancakes

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Source: Waldorf Astoria Hotel, Executive Chef John Doherty

Turkey can tend to dry out on the grill so I add extra virgin olive oil for moisture and flavor. Also, putting basil and cheese on the inside adds a fun surprise flavor. Turkey meat is also a lighter alternative to beef on these hot summer nights.

Ingredients for the Crispy Chicken:

  • 1 tablespoon kosher salt
  • 4 cloves garlic, minced
  • 3 shallots, minced
  • 2 teaspoons minced, fresh thyme
  • 1 teaspoon coarsely ground black pepper
  • 8 chicken thighs, 5-6 ounces
  • 4 cups brown chicken stock

Ingredients for the Red Grape Salad:

  • 1 1/2 cups halved red seedless grapes, cut lengthwise
  • 1/4 cup fresh packed parsley leaves
  • 1 1/2 teaspoon sherry vinegar
  • 1 teaspoon honey
  • 2 teaspoons minced black winter truffle
  • 1/4 teaspoon extra virgin olive oil
  • Pinch of salt

Directions:

  1. In a shallow bowl, combine the salt, garlic, shallots, thyme, and pepper. Toss the chicken thighs in the mixture. Place in a plastic re-sealable bag. Transfer to the refrigerator and let sit overnight.
  2. Remove the chicken from the refrigerator and wipe off the marinade. Place the chicken in a dry, heavy cast-iron skillet, skin-side down, and set over med. heat;’ adjust the heat if necessary so you can hear the chicken sizzling gently. Cook for about 20-25 minutes without turning; the skin should be brown and crisp, but the chicken should be barely cooked through, with the uppermost meat raw. Remove the thighs from the skillet and transfer to a roasting pan, skin side up. Preheat the oven to 400 degrees F.
  3. Place the chicken stock in a saucepan and over medium-high heat. Reduce the stock by half. so that 2 cups remain, about 10 minutes. Pour the reduced stock into the roasting pan with the chicken. Place the roasting pan in the oven and cook for 15 minutes. When cooked, transfer the chicken to a plate; reserve the e pan juices. Set aside on the stove top to keep warm.
  4. While the chicken is cooking prepare the Potato Pancakes, making each pancake 4″ in diameter.

Serves 8.

Deconstructed Ahi Roll

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Source: Hotel ZaZa Chef Carl Straessle

Ahi Roll Ingredients:

  • 1 ounce shushi rice
  • ½ once avocado
  • 2 ounces Crab Ceviche
  • 2 Ounces Tuna Tartar
  • 1/4 ounce Truffle Dressing
  • Thinly slice Japanese cucumber

Garnish with:

  • Micro greens
  • Crouton

Equipment:

  • One ring mould

Assembly:

  1. Place ring mould in centre of the dish which you choose to serve the Deconstructed Ahi Roll
  2. Place thinly sliced cucumbers around ring meld so they overlap in a circle.
  3. Fill the bottom of the ring meld first with the sushi Rice, then avocado, then crab ceviche, tuna tartar
  4. Garnish with the croutons and then the micro greens.
  5. Drizzle truffle dressing around cucumbers.

Tuna Tartar Ingredients:

  • 1 pound of Ahi Tuna, Medium Diced
  • 1 teaspoon of sesame oil
  • 4 tablespoons Green onion cut on the Bias
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Black Sesame Seeds
  • 1½ tablespoons seracha chili Sauce
  • To Taste Salt and Pepper

Directions:

  1. Combine all ingredients and fold together gently.

Crab Ceviche Ingredients:

  • 2 cups crabmeat cleaned of shells
  • 3 tablespoons chives sliced finely
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoons extra virgin olive oil
  • 2 tablespoons cilantro, chopped
  • To Taste Salt and Pepper

Directions:

  1. Combine all ingredients and fold together gently.

Sushi Rice:

  • 2 cups calrose rice rinsed till water runs clearly
  • 2 cups water
  • 1 cup rice wine vinegar
  • Pinch salt

Directions:

  1. Place rinsed rice and water in a small pot and cover. Turn on high heat till it simmers then immediately turn very low and let cook without stirring for 15-20 minutes.
  2. While rice is cooking bring rice wine vinegar to a simmer then add salt and sugar stir till sugar is dissolved then take off of the heat.
  3. As soon as the rice is done cooking while it is hot put in a mixing bowl and fold in the rice wine vinegar. Fold vinegar in gently without crushing or chopping the rice.
  4. Let rice cool.

Truffle Dressing Ingredients:

  • ¼ cup lemon Juice
  • 2 tablespoons truffle pieces, minced
  • 2 tablespoons shallots, small diced
  • ¼ cup olive oil
  • 2 tablespoons sugar
  • Salt to taste.

Directions:

  1. Mix all ingredients together.

Fogo de Chao’s Leg of Lamb

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Source: Fogo de Chao

(NOTE: The following recipe prepares food to serve 100 people.)

  • 5 Legs of Lamb
  • 2 Bt. (750 ml) of White Wine
  • 8 oz. of Spice Lemon Pepper
  • 8 oz. Fajita Seasoning
  • 4 oz. Salt
  • 2 Bunch Fresh Mint Leaves

Directions:

  1. Put the fresh mint and wine in a blender. Then put this mix with all the other ingredients in a bottle and put over the leg of lamb.

Fogo de Chao’s Chicken Legs

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Source: Fogo de Chao

(NOTE: The following recipe prepares food to serve 100 people.)

  • 80 Pounds of Chicken Legs
  • 16 cans of beer
  • 16 ozs. of Spice Lemon Pepper
  • 16 ozs .Fajita Seasonig
  • 8 ozs. Salt
  • 8 ozs. Paprika
  • 8 ozs. Cognac
  • 8 ozs. Corn Oil

Directions:

  1. Put everything in a plastic container and mix very well, then add chicken legs and leave there for about 12 hours.
  2. Prepare chicken was you like (fried, baked, broiled, etc.).

Filet Mignon with Lobster & Avocado and Champagne Butter Sauce

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Source: Cafe Annie Executive Chef/Partner Robert Del Grande

Ingredients for 2 Servings:

  • 2 each filet mignon, approximately 6 ozs. each
  • 1 each cooked lobster tail, approximately 4 to 6 ozs.
  • 1 each ripe avocado, peeled, seeded and sliced
  • 4 tbsp butter
  • 1 each garlic clove, minced
  • 2 tbsp pine nuts
  • 1 cup champagne
  • 2 tbl fresh basil, minced
  • Pinch red chile flakes
  • Pinch salt and pepper
  • small basil leaves for garnish

Directions:

  1. Lightly salt and pepper the filet mignons.
  2. In a skillet over medium high heat, melt 2 tablespoons of butter. Add the filet mignons and sauté gently to brown both sides – about 3 or 4 minutes a side.
  3. Transfer the filet mignons to an oven-proof pan and roast at 350 degrees for about 10 minutes for medium rare. Use the skillet for the next step.
  4. Slice the lobster tail into four thick medallions. In the same skillet used for the filet mignons, lightly sauté the lobster medallions. Remove the lobster medallions from the skillet and reserve on a plate. Use the skillet for the next step.
  5. Add the minced garlic and pine nuts to the skillet and lightly sauté. Add the Champagne. Bring to a boil and reduce the Champagne to about ¼ cup. Add the basil, a pinch of red chile flakes and a pinch of salt & pepper. Remove from heat until ready to serve.
  6. To serve, place a cooked filet mignon in the center of each dinner plate. Arrange a few slices of avocado over each filet mignon. Place the lobster medallions over the avocado.
  7. Reheat the reduce champagne mixture. Quickly whisk in 2 tablespoons of butter to form a creamy sauce. Remove from heat. Do not boil the sauce after the butter has been added. Adjust seasoning to taste.
  8. Spoon the sauce over the filet mignons. Garnish with the basil leaves. Serve with simple baked or roasted potatoes.

Armenian Kabobs

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Source: Zella Cherchian, first-generation Armenian

Ingredients:

  • 2 lbs of beef tenderloin or filet mignon
  • Olive oil, enough to coat the meat
  • 1 teaspoon of red pepper paste
  • 1 teaspoon cayenne pepper
  • 2 tablespoon red pepper powder
  • Salt and pepper to taste
  • 2 large onions, cut about 1-inch squares
  • 2 medium-sized green bell peppers, cut about 1-inch squares
  • Mushrooms, cut in half

Directions:

  1. Season the meat with the above then add vegetables. Mix again, cover and put in refrigerator overnight to marinate well.
  2. The next day, add to skewers by alternating meat, onion, green pepper, mushroom.
  3. Grill for about 4-5 minutes.

Jamaican Jerk Chicken

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Source: AllRecipes.com

Ingredients:

  • 6 skinless, boneless chicken breast halves – cut into chunks
  • 4 limes, juiced
  • 1 cup water
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground black pepper
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 1/2 cups chopped green onions
  • 6 cloves garlic, chopped
  • 2 habanero peppers, chopped

Directions:

  1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
  2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
  3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  4. Preheat an outdoor grill for medium heat.
  5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Sausage Burger with Fresh Chiles and Creole Tomatoes

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Source: Herbsaint Restaurant, New Orleans

Sausage Patty Ingredients:

  • 2.5 lbs Finely ground pork shoulder
  • 2 tablespoons chopped fresh garlic
  • 1 tablespoon salt
  • 1teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon chili flakes
  • 1/2 tablespoon cayenne
  • 1/4 cup balsamic vinegar
  • 1 teaspoon fresh dried oregano
  • 1 teaspoon fresh dried thyme
  • Mix together and form into 6 patties

Chiles Ingredients:

  • 6 to 8 each Fresh paprika or Anaheim chiles
  • 1 each sprig of rosemary
  • 4 each slivered cloves of garlic
  • 1/2 cup extra virgin olive oil
  • Roast chiles on grill then place in plastic bag to steam.
  • Peel and julienne peppers.
  • Simmer for 10 minutes with olive oil, rosemary and garlic.
  • Strain oil and set aside.

Fixings:

  • 2 each loaves of ciabatta
  • 3 each creole or beef steak tomatoes
  • Baby red mustard greens (or arugula)
  • 1/2 cup whole grain mustard
  • 6 each slices of fontina or piave cheese

Directions:

  1. Grill sausage patties until done (about 4-5 minutes each side).
  2. Put cheese on top just before they are finished to melt cheese.
  3. Cut ciabatta to fit sausage patty and spread reserved olive oil inside the cuts. Grill until crispy.
  4. Spread some good mustard on bottom half of bread, place sausage patty, top with fontina, and chiles, greens, and tomatoes.

You may substitute any sausage for this recipe. Recommended is andouille sausage.

Korean Short Ribs

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Source: FoodTV.com

Ingredients:

  • 4 large short ribs
  • 1/2 kiwi, minced (to tenderize meat)
  • 2 scallions, chopped
  • 3 garlic cloves, minced
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1 teaspoon sesame seeds
  • 2 tablespoons sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon sake (recommended: Han Soju)

Directions:

  1. Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.
  2. Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone.
  3. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.
  4. Remove ribs from the marinade and barbecue over a charcoal grill.
  5. Serve ribs with steamed rice.