Ingredients

1 cup plain whole milk Greek yogurt
2 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1/2 tsp chili powder
1/2 tsp garam masala
1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts)
1 large red onion, cut into wedges
Vegetable oil, for greasing the grill

Instructions

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, garam masala. chili powder and garlic. Trim any excess fat from chicken and cut into large bite-sized pieces. Add the chicken to the marinade then spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least six hours or overnight.

Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers.Preheat the grill to medium-high heat. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You’ll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Posted by: bruce turrie | December 28, 2015

French Bread Pudding

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Posted by: bruce turrie | December 14, 2015

Roasted Pork Chops from Tyler Florence

Ingredients
Marinade:
1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each
Sea salt and freshly ground black pepper
Extra-virgin olive oil

Spiced Apples and Raisins:
2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Sea salt and freshly ground black pepper
1/2 lemon

Directions

Preheat the oven to 350 degrees F.

In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate,  peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer  the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the  brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the  meat. Do not brine longer than that or the meat will break down too much and get mushy.

Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle  both sides of the meat with salt and pepper. Put a heavy skillet over medium-high  heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan  (most likely only 2 of these massive pork chops will fit comfortably) and brown  4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining  2 chops and add them to the others in the pan. Put the baking pan in the oven and
roast the chops for 30 minutes. The pork is done when the center is still rosy and  the internal temperature reads 140 to 145 degrees F when tested with an instant-read  thermometer.

While the chops cook, melt the butter in a clean skillet over medium-low heat. Add  the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them  some color. Toss in the raisins and add the apple juice, stirring to scrape up the  brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with  salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer  for 10 minutes or until the apples break down and soften. Spoon the spiced apples over  the pork chops.

Posted by: bruce turrie | December 8, 2015

Ruth Reichl’S Chili

RuthSomethingorOther's chili

Ingredients
2 large ears fresh yellow corn, peeled and silk removed
2 large Creole or other vine-ripened tomatos, cored and cut into 3/4-inch dice (about 2 cups)
2 avocados (14 ounces), peeled, seeded and cut into 1/2-inch dice (about 2 cups)
6 tablespoons finely chopped red onions
2 tablespoons chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) salmon fillets with the skin
1 tablespoon olive oil
1/2 teaspoon Emeril’s Essence
Grilled Asparagus with Garlic, recipe follows
4 sprigs fresh baby parsley

Directions
Bring a medium saucepan of water to a boil. Add the corn and simmer until tender, about 4 minutes.
Drain. When cool enough to handle, cut the kernels from the ear and place in a medium bowl. To
the corn, add the tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 teaspoon of the
salt, and 1/4 teaspoon of the pepper. Toss to combine and set aside.

Preheat the grill to medium-high heat.

Lightly brush the fillets with the olive oil and season each on the flesh side with 1/8 teaspoon
of the Essence, and 1/4 teaspoon of the remaining salt, and pinch of the remaining white pepper.
Add to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and
cook until the salmon is opaque and medium-rare, about 4 minutes, depending upon the thickness
of the fillets.

To serve, lay the asparagus fillets down the center of 4 large plates and place the fillets
on the asparagus. Spoon the relish over the fish, garnish each plate with a sprig of parsley,
and serve immediately.

Posted by: bruce turrie | August 31, 2015

Meatballs

Ingredients

1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs
1 large egg
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup finely minced Italian parsley
1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
1 clove garlic, finely minced

Instructions

  1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
  2. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
  3. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
    Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
  4. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
  5. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.
Posted by: bruce turrie | March 31, 2015

Coffee marinated steak

Ingredients
1 tablespoon olive oil
1 pound double New York strip steak
For the rub:
1/2 tablespoons brown sugar
1/2 tablespoon apricot salt
1/2 tablespoon freshly ground black pepper
1/2 tablespoon regular salt
1/2 tablespoon red chili pepper flakes
1/2 tablespoon coffee grounds
1/2 tablespoon granulated garlic
1/2 tablespoon smoked paprika

Directions
Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.

Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.

Rest the steak for 10 minutes before slicing.

Posted by: bruce turrie | September 30, 2014

Braised Beef Shanks from Food Network

Ingredients
1 cup oil, for frying
3 tablespoons olive oil
1 cup flour
4 each beef shanks, about 6 ounces each
Salt and black pepper
2 cups medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
4 large parsnips, top skin removed and peeled into thin strips

Directions
In a large stock pot or braising pot, add the olive oil and preheat on medium high. Season the shanks with salt and pepper. Season the flour with Emeril’s Essence. Dredge the shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Season with salt and pepper. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper if needed. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the pudding in the center of the plate. Lay a few of the shanks on top of the potatoes and spoon some of the gravy over the top. Sprinkle with parsley and garnish with the fried parsnips

Posted by: bruce turrie | July 19, 2014

Blueberry Margarita

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Posted by: bruce turrie | June 24, 2014

Oven roasted vegetables from epicurious.com

Ingredients
4 teaspoons oil
4 teaspoons lemon juice or balsamic vinegar
2 teaspoons dried Italian seasoning (or teaspoons fresh thyme and 2 teaspoons rosemary)
1/8 teaspoon pepper
1/8 teaspoon salt
hard vegetables
3/4 cup roughly chopped parsnips
3/4 cup roughly chopped butternut squash
3/4 cup roughly chopped red onion
3/4 cup quarter inch sliced baby carrots
soft vegetables
3/4 cup roughly chopped brussel sprouts
3/4 cup roughly chopped asparagus
3/4 cup quartered mushrooms

Directions

  1. Heat the oven to 425 degrees.
  2. Rinse and cut the vegetables.
  3. Put the hard vegetables in a 9×13 pan.
  4. In a small bowl, combine oil, lemon juice or vinegar, seasoning, pepper, and salt. Pour the mixture over the hard vegetables and gently stir until the vegetables are lightly coated.
  5. Bake in oven uncovered for 30 minutes, stirring every 10 minutes.
  6. Add soft vegetables and stir until the vegetables are lightly coated with the oil mixture.
  7. Bake for 15 more minutes, stirring once or twice.
  8. Try these hard vegetables: potatoes, sweet potatoes, winter squash, carrots and onions.

Soft vegetables: peppers, summer squash, asparagus and mushrooms.
servings

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