Wednesday, May 23 2012 4:08 AM EDT2012-05-23 08:08:52 GMT
by Gary Duke at Alley Oops one or two racks of baby back ribs, you can use other types of ribs if you like, I would just increase the cooking time. Rub for ribs: 1 teaspoon salt 1 teaspoon pepper 1More >>
by Gary Duke at Alley Oops one or two racks of baby back ribs, you can use other types of ribs if you like, I would just increase the cooking time. Rub for ribs: 1 teaspoon salt 1 teaspoon pepper 1More >>
Monday, May 21 2012 10:42 AM EDT2012-05-21 14:42:41 GMT
Dee Dee Helbig Ava Bella Day Spa Apricot poppy seed exfoliant 1 T. poppy seeds ¼ cup mashed apricots 1 t honey Mix together ingredients. Apply to cleansed skin and rub for 1-2 minutes. RemoveMore >>
Dee Dee Helbig Ava Bella Day Spa Apricot poppy seed exfoliant 1 T. poppy seeds ¼ cup mashed apricots 1 t honey Mix together ingredients. Apply to cleansed skin and rub for 1-2 minutes. RemoveMore >>
Monday, May 21 2012 10:26 AM EDT2012-05-21 14:26:58 GMT
P. Allen Smith http://www.youtube.com/watch?v=EE27kPffd5g 1 cup soy nuts 1 cup pretzels 3 cups dried fruit 2 cups prepared granola 1 cup chocolate chips 1/4 cup olive oil 1/3 cup honey 1/3 cup water 1/4More >>
P. Allen Smith http://www.youtube.com/watch?v=EE27kPffd5g 1 cup soy nuts 1 cup pretzels 3 cups dried fruit 2 cups prepared granola 1 cup chocolate chips 1/4 cup olive oil 1/3 cup honey 1/3 cup water 1/4More >>
Friday, May 18 2012 9:19 AM EDT2012-05-18 13:19:57 GMT
Jason Knapp UCA Canola oil for frying 1/4 cup flour About 1/4 tsp. kosher salt 2 large eggs, beaten to blend Click to see savings 1 1/4 cups panko (Japanese bread crumbs) pulsed in food processor 2More >>
Jason Knapp UCA Canola oil for frying 1/4 cup flour About 1/4 tsp. kosher salt 2 large eggs, beaten to blend Click to see savings 1 1/4 cups panko (Japanese bread crumbs) pulsed in food processor 2More >>
Thursday, May 17 2012 10:17 AM EDT2012-05-17 14:17:24 GMT
Mark Abernathy Loca Lunge & Red Door Restaurants 1 ½ cups seedless raspberry jam 7 Tablespoons orange liqueur (Triple Sec, Cointreau or Grand Marnier) 1 lb. cream cheese softened 1 ½ cupsMore >>
Mark Abernathy Loca Lunge & Red Door Restaurants 1 ½ cups seedless raspberry jam 7 Tablespoons orange liqueur (Triple Sec, Cointreau or Grand Marnier) 1 lb. cream cheese softened 1 ½ cupsMore >>
Wednesday, May 9 2012 10:50 AM EDT2012-05-09 14:50:12 GMT
by Gary Duke at Alley Oops 4 5 ounce chicken breast, boneless and skinless 4 slices of soft cheese, I use mozzarella, but cream cheese, goat cheese or Brie would work. Any cheese that melts willMore >>
by Gary Duke at Alley Oops 4 5 ounce chicken breast, boneless and skinless 4 slices of soft cheese, I use mozzarella, but cream cheese, goat cheese or Brie would work. Any cheese that melts willMore >>
Tuesday, May 8 2012 10:50 AM EDT2012-05-08 14:50:30 GMT
Jason Logan Whole Foods Serves 4 to 6 Enjoy this treat with little guilt since the "fries" are baked and not actually deep fried. Baking at this high temperature requires a little extra attentionMore >>
Jason Logan Whole Foods Serves 4 to 6 Enjoy this treat with little guilt since the "fries" are baked and not actually deep fried. Baking at this high temperature requires a little extra attentionMore >>
Tuesday, May 8 2012 10:49 AM EDT2012-05-08 14:49:18 GMT
Jason Logan Whole Foods Serves 4 Grilled onions, melted Swiss and the ripest tomatoes available make this burger a classic! Ingredients 1 1/2 pounds ground sirloin Salt and pepper to taste 1 sprigMore >>
Jason Logan Whole Foods Serves 4 Grilled onions, melted Swiss and the ripest tomatoes available make this burger a classic! Ingredients 1 1/2 pounds ground sirloin Salt and pepper to taste 1 sprigMore >>
Wednesday, May 2 2012 10:21 AM EDT2012-05-02 14:21:12 GMT
Michael Lanari Kitchen & Bath Concepts Ingredients 6 slices bacon, cooked crisp & crumbled 2 pounds small red potatoes, washed & halved Salt 1 cup buttermilk Freshly ground black pepper 1/4 cupMore >>
Michael Lanari Kitchen & Bath Concepts Ingredients 6 slices bacon, cooked crisp & crumbled 2 pounds small red potatoes, washed & halved Salt 1 cup buttermilk Freshly ground black pepper 1/4 cupMore >>
Capi Peck
Trio's
serves 10 - 12
For the seasoning mix:
2 t. kosher salt
1 t. cayenne pepper
2 t. white pepper
1 1/2 t. black pepper
1 T. dried basil
1 1/2 t. dried thyme
3 lb. peeled 31-35 count shrimp
1/2 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped green bell pepper
3/4 c. canola oil
1/2 lb. unsalted butter
1 1/2 c. flour
7 cups shrimp stock
1 cup chopped green onions
1c. chopped parsley leaves for garnish
Combine the seasoning mix and set aside.
In a cast iron Dutch oven, heat the oil over high heat until it begins to smoke, about 4 to 5 minutes. Gradually add flour, constantly stirring with a long-handled wire whisk. Lower heat to medium and cook the roux until it turns the color of peanut butter. Take extreme care not to burn. You must whisk constantly. This will take 3 to 5 minutes depending on heat.
Remove the Dutch oven from the heat when roux is the right color. Mix in onions, celery, green bell pepper and seasoning mix. Do not add green onions yet. Stir with a wooden spoon for 5 to 7 minutes or until the mixture has cooled slightly.
Return Dutch oven to heat; gradually add 5
cups of the shrimp stock to the roux mixture. Reserve the rest of the
stock to thin the roux if necessary. Cook over low heat for 10 minutes, stirring constantly. Add one fourth of the butter and green onions. Cook for 5 more minutes. Add remaining butter. Taste and adjust seasonings.
Add shrimp and cook until it just turns pink. Serve over rice and garnish with chopped parsley leaves.
