*  Recipe room  *

From Les Kincaid

Master Recipe for Burgers

From 03.17.10 Blog

1 1/2 lbs freshly ground sirloin or chuck with 15-20% fat

1 teaspoon Kosher or sea salt
1/2 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce

Gently break the meat into large pieces, add seasonings and toss to incorporate salt, pepper and Worcestershire.  Being careful not to over handle and using wet hands, divide the meat into 4 equal portions and form patties about 1 inch thick at the edges and a little less in the center.  Chill for at least 20 minutes before grilling.  Grill over a hot fire, turning once.  For rare cook approximately 2 minutes per side, 3 minutes for medium rare and 4 minutes for medium.  (Hopefully no one will ever want a good burger cooked well done!). Serve on a bun with the traditional garnishes. 
 

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RAO'S

Famous Lemon Chicken

From 03.10.10 Blog

2 2 1/2 to 3 pound chickens, halved

¼ cup chopped Italian parsley

Lemon sauce: whisk together 2 cups fresh lemon juice, 1 cup olive oil, 1 tablespoon red wine vinegar, 1 ½ teaspoons minced garlic, ½ teaspoon dried oregano, and salt & pepper to taste

Preheat broiler for at least 15 minutes. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces)

Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.

Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion onto each of 6 warm serving plates. Pour sauce into a heavy saucepan.  Stir in parsley and place over high heat for 1 minute. Pour over chicken and serve with crusty bread to absorb the sauce.

From Les Kincaid

Oatmeal Soda Bread

From 03.10.10 Blog

2 1/2 cups oatmeal

2 cups buttermilk

2 1/2 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

All-purpose flour for dusting

1/2 teaspoon sweet butter

In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.

In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter. Lightly dust the work surface with some flour.

Turn the dough out onto the surface and knead the dough a couple of times to form softball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter.

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Dos Caminos'

GUACAMOLE

From 03.03.10 Blog

2 tablespoons finely chopped cilantro leaves, divided

2 teaspoons finely chopped white onion, divided

2 teaspoons minced jalapeno or serrano chilies, seeds and membranes removed if desired [this removes some of the heat - bjn], divided

1/2 teaspoon kosher salt

2 large ripe Haas avocados from Mexico, peeled and seeded

2 tablespoons cored, seeded and finely chopped plum tomatoes or 1 small tomato

2 teaspoons freshly squeezed lime juice

In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion,1 teaspoon of the chilies, and the salt together against the bottom of the bowl.

Add the avocados and gently mash them with a fork until chunky smooth. Fold the remaining cilantro, onion, and chilies into the mixture. Stir in tomatoes and lime juice. Taste to adjust seasonings, and serve with a basket of warm corn tortilla chips.

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Little Anthony's

AUNT SARA'S LOUISIANA SHRIMP (CAKES)

From 02.24.10 Blog

(Oh, oh, like many "auntie" recipes, this one's a bit shy on specifying amounts - play a little!)

l pound medium shrimp, tail off, peeled, deveined, coarsely chopped

2 eggs, beaten

1 sweet onion, minced

1 red pepper, minced

Aunt Jemimah pancake mix

To taste: basil, thyme, sugar, garlic powder, Accent and reduced salt Season-all

Canola oil

Heat oil in a large skillet. Mix all other ingredients, form into patties and fry until browed on both sides and cooked through.

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Chef Hubert Keller's

SMOKED SALMON "RAVOLIS"

From 02.17.10 Blog

2 ripe avocados, peeled and pitted

4 tablespoons tomato, peeled, seeded, diced

2 tablespoons onion, finely diced

1 pinch curry powder

1 pinch paprika

l lime, juiced

Salt & pepper

16 ounces smoked salmon, thinly sliced

1 ounce American sturgeon caviar

In a small mixing bowl, coarsely mash avocado with a fork. Add tomato, onion, curry powder, paprika, lime juice, salt and pepper. Mix gently. Check seasoning. Refrigerate.

Lay slices of smoked salmon on a work surface and using a 2 1/2" cookie cutter, cut out 24 disks.  Divide avocado mix evenly among 12 salmon disks, placing it in the center of each. Cover with remaining 12 disks, gently pressing edges together to form "raviolis."

Transfer to a sheet pan lined with plastic wrap and refrigerate for at least 30 minutes.  To serve, top each ravioli with caviar.  Chef Keller serves this with crusty toasted bread.

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