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Tuesday, September 29, 2009

3 Recipes and Video: Giadas Healthier Turkey Osso Buco For Sunday Dinner

From Denny: Giada is one of those few chefs that cooks healthy without sacrificing taste or texture. She also manages to figure out that fine line between what is easy to cook at home and what the family will actually enjoy. This is her interesting idea for a Sunday dinner.



Turkey osso buco with parsley and rosemary gremolata

From: Chef Giada De Laurentiis

Makes: 6-8 servings

Here's an osso buco everyone will love, even if they aren't big fans of veal. Consider this as the centerpiece of a non-traditional Thanksgiving meal; you'll get both dark and light meat without having to cook a whole turkey. Using a gremolata to spark up the flavor of a long-cooked dish like this one is a very traditional Italian touch that makes a huge difference in the finished dish.

INGREDIENTS

Turkey osso buco with parsley

• 1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
• 2 turkey thighs
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, finely diced
• 1 carrot, peeled and finely diced
• 1 celery stalk, finely diced
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 large fresh rosemary sprig
• 2 large fresh thyme sprigs
• 2 bay leaves
• 2 whole cloves

Rosemary gremolata

• 1/4 cup chopped fresh flat-leaf parsley
• Zest of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary
• Pinch of salt
• Pinch of freshly ground black pepper

DIRECTIONS

Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper then dredge the pieces in the flour, shaking off any excess.

In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.

To the same pan, add the onion, carrot, and celery. Season vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaf, and cloves to the pan. Bring the liquid to a boil over medium-high heat, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, about 1 hour and 45 minutes hours, turning the pieces after 1 hour.

When the turkey is just about done, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Transfer the turkey to a cutting board and cut in thick slices , then arrange the slices in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each piece of turkey with a large pinch of gremolata. Serve immediately.

***

Prosciutto mozzarella pinwheels

From: Giada De Laurentiis

Serves: 6-8

From Giada: I usually make this in one big log because it is so impressive when it comes out of the oven and you cut it into slices, but if the kids are helping put this together, why not make it as 4 individual rolls? That way everyone can stuff and roll their own selections. Let an adult cut the hot rolls, as the yummy molten cheese retains a lot of heat.

INGREDIENTS

• Flour, for dusting
• 1 pound purchased pizza dough
• 2 cups shredded mozzarella cheese
• 7 ounces prosciutto, thinly sliced
• 1 cup coarsely chopped baby spinach (about 1 1/2 ounces)
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 425 F and position a rack in the lower 1/3 of the oven.

Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the pizza dough into a 12 to 14-inch circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer.

Sprinkle with the chopped spinach, then top with the remaining cheese.

Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil and season with the salt and pepper. Place the dough, seam-side down, on the baking sheet and bake for 25 minutes until the top is golden brown.

Cool the roll for 3 for 4 minutes, then use a serrated knife to cut it into 3/4-inch slices.

***

Tuscan mushrooms

From: Giada De Laurentiis

Makes: 4 to 6 servings

From Giada: If you think stuffed mushrooms are bland, you'll find these a welcome change of pace — the flavors are quite robust. These are equally good right out of the oven or at room temperature and a nice hors d'ouevre option for non meat-eaters.

INGREDIENTS

• 1/2 cup diced jarred roasted red bell peppers
• 1/2 cup diced pitted green olives
• 1/2 cup grated pecorino Romano
• 2 scallions, white parts only, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound white button mushrooms, cleaned and stemmed
• 1/4 cup finely chopped fresh basil leaves

DIRECTIONS

Preheat the oven to 400°F.

In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.

On a parchment paper-lined baking sheet, arrange the mushrooms, gill side up. Spoon the filling into the mushroom cavities, mounding it slightly. Bake until the mushrooms are tender, about 20 minutes.

Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

Sunday, September 27, 2009

Awww Video: Go, Baby, Go! Baby Dancing with Beyonce

From Denny: This baby is too cute! He's just dancing away in sync with Beyonce. As a musician you know your music is good when little kids love it. It's the best compliment! He keeps trying to perform the dance moves but his muscles aren't quite developed yet to do what he wants. At the rate this kid is teaching himself he will probably be an excellent dancer by the time he is only five years old. This video will get you grinning! He reminds us to keep the joy in our lives.

Saturday, September 26, 2009

Music Video: Thats What Love is About, Band from Utah

From Denny: Friend Mystic Dave - all the way across the country out in Utah - filmed a favorite band singing a really mellow song to end your day on a good note - That's What Love is About. For more of his music and video choices, go here.

Friday, September 25, 2009

3 Easy Pork Chop Recipes: Italian Grilled, Autumn Glazed, Stuffed with Beer Glazed Onions



From Denny: Down South we love to grill and cook meat dishes with beer! It's become so popular nationwide that even the meat producers have polished some great recipes for us to enjoy.

The first recipe is ridiculously simple and quick to prepare. All you do is marinate with Italian dressing and fresh herbs of your choice and grill.

Since pork is coming into season this fall making it easier on the budget, now is the time to try your hand at something new! This second recipe is perfect for a Sunday dinner with family or for the holidays if you don't feel like cooking a large turkey because there are just the two of you. The pairing of cranberries and orange juice with pork is always a winner taste combination. I'll even throw in a small amount of garlic to counterbalance that tart and citrus taste though this recipe does not call for it.

The third recipe is a real show stopper! It's an OMG on the calorie meter but worth it because it combines the melting of fontina cheese, hickory-smoked bacon and onions sauteed until soft and sweet in a flavorful beer. This kind of "stuffing" helps to keep lean pork moist during the cooking process.

Pork is such a versatile and easy meat to cook for great flavor that can be short on time in this time conscious world. Also included are a few tips and suggestions about preparation and cooking.

Bon Appetit and Happy Grilling!

Herbed Pork Chops

From: Pork Information Bureau

Yield: 4

Ingredients:

4 (3/4-inch thick) pork chops

1 cup reduced-fat Italian dressing

2 tbls. chopped fresh herbs (chives, basil, marjoram, oregano, rosemary — any combination)

Directions:

1. Place chops into a resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours.

2. Remove chops from marinade; discard marinade.

3. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 10 minutes, turning once.

Nutritional analysis per serving: 170 calories, 6 grams fat, 60 milligrams cholesterol, 360 milligrams sodium and 1 gram carbohydrates.



Autumn Glazed Pork Chops

From: TheOtherWhiteMeat

Serves: 4

Ingredients:

4 boneless pork chops, 3/4-inch thick

1/4 tsp. freshly ground black pepper

Salt, optional

1/4 cup apple cider or juice

1/2 cup whole-cranberry sauce

2 tbls. honey

2 tbls. frozen orange juice concentrate

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

Directions:

1. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle both sides of chops with pepper and salt, if desired. Brown chops on each side in hot skillet. Add apple cider or juice. Cover tightly; cook over low heat for 5 or 6 minutes or until chops are just done. Drain off juices.

2. In a small bowl, combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 or 2 minutes or until heated through.

***

Stuffed Pork Chops With Beer-Glazed Onions

From: National Pork Board

Yield: 4. “A simple, but flavorful stuffing is a great way to keep chops ultra moist and flavorful while grilling. This stuffing delivers an intense trio of tastes by combining sautéed bacon, fontina cheese and meltingly tender beer-glazed onions.”

Ingredients:

Beer-Glazed Onions

1 medium onion, peeled and chopped (about 1 cup)

1 tbl. oil

1 tbl. brown sugar

1/3 cup beer (OR white wine if you prefer)

Directions:

In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar; cook for 2 minutes to caramelize. Stir in beer; simmer for 5 minutes or until there is no liquid. Remove from heat and cool slightly.

For pork chops:

4 slices hickory-smoked or peppered bacon

4 ozs. fontina or white Cheddar cheese, grated (1 cup)

4 bone-in rib pork chops (1-1/2 inches thick)

Salt and pepper

Directions:

1. Cook bacon in skillet over medium-high heat until crispy. Drain on paper towels; crumble and add to Beer-Glazed Onions mixture. Stir in cheese; set aside.

2. Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.

3. Divide Beer-Glazed Onions mixture among 4 chops (about 1/4 cup stuffing for each.) Carefully stuff the mixture into the center of each chop. Season both sides of chop with salt and pepper.

4. Preheat grill to 400 to 450 degrees. Spray chops lightly with nonstick cooking spray; place over hot grill. Cover and cook for 8 minutes per side or until internal temperature reaches 160 degrees using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes before serving.

Useful tips about pork:

■ A spicy mustard, honey and vinegar mixture makes a wonderful marinade or sauce for pork chops.

■ Baste with thick sweet sauce only 5 to 10 minutes before chops are done. This prevents burning sugar-based sauces.

■ For easy preparation and cleanup, place chops in a resealable plastic bag, then pour in marinade. Turn bag frequently. Discard leftover marinade.

■ Pork chops absorb flavor of marinades and rubs in as little as 30 minutes.

■ Chops will have a slight blush of pink in the center when they are done. To be sure that you cook them perfectly to medium doneness, use a meat thermometer and cook to 160 degrees.

■ Spice up barbecue sauce with a splash of horseradish or stir in your favorite jam or preserves.

■ Make an extra chop or two for sandwiches or salad toppers the next day.

Thursday, September 24, 2009

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

From Denny: This guy is touted as The Wing King and he shares some of his successful - and very easy - recipes with us. Make these favorites for all your friends and family during football season.



Wing King's BBQ Buffalo wings

From: Drew Cerza

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 T. butter
• 1 large shallot
• 2 garlic cloves
• Dark beer 2 oz.
• Chili sauce 1 cup
• BBQ sauce 1 cup
• (Stir up for 1 minute)
• Ancho pepper 1 1/2 t.
• Brown sugar 1/2 cup
• Honey 1/2 cup
• Cayenne pepper sauce 4 oz.

DIRECTIONS

Chop up and sauté butter, shallot and garlic cloves. Add dark beer, chili sauce and BBQ sauce — stir up for 1 minute. Add ancho pepper, brown sugar, honey, cayenne pepper sauce — stir for 2 minutes.

As you create the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in your table-top deep fryer.

Once wings are fully cooked, sauce the wings in a large mixing bowl. To plate the wings: Garnish the plate with celery and carrots and serve with a side of blue cheese dressing.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

***

Original Buffalo Wings

From: Drew Cerza

Makes: 24-30 individual pieces

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

• 2 1/2 pounds chicken wings
• 1/2 cup hot sauce
• 1/3 cup melted butter or margarine

DIRECTIONS

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

Bake 20 minutes at 500° F until fully cooked and crispy, turning halfway.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.
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