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Tuesday, October 31, 2017

Mix 'N' Match Chicken Wings

October 31, 2017
Mix 'N' Match Chicken Wings

Ingredients

  • 24whole chicken wings (5 to 6 pounds)
  • 3cups buttermilk
  • 2tablespoons bottled hot sauce
  • Wings Rub variation
  • Wings Sauce variation
  • Wings Dip variation
  • Carrot and celery sticks
  • Directions

    1. Place chicken wings, buttermilk, and hot sauce in a large resealable plastic bag set in a shallow dish. Seal bag; turn to coat chicken. Marinate for 2 to 8 hours. Drain wings and pat dry; discard bag and marinade and place wings in new large resealable plastic bag.
    2. Sprinkle desired Wings Rub over chicken wings; seal bag. Shake bag to coat wings with seasonings. If desired, chill in the refrigerator for 6 to 24 hours.
    3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place half of the chicken wings on grill rack over drip pan. Cover; grill for 20 to 25 minutes or until chicken is no longer pink, turning once. (For a gas grill, preheat grill. Reduce to medium. Adjust for indirect cooking. Grill chicken as above.) Remove wings to a shallow baking pan. Keep warm in 300 degrees F oven while grilling remaining wings as above.
    4. To serve, in a very large bowl, toss wings with desired Wings Sauce to coat. Transfer wings to a serving bowl or platter with desired Wings Dip(s) and carrot and celery sticks.

    From the Test Kitchen

    WINGS RUBS:

    Savory: In a small bowl stir together 1 tablespoon cayenne pepper, 1 tablespoon ground black pepper, 1 tablespoon dried oregano, crushed, and 1 teaspoon garlic powder.
    Cajun: In a small bowl, stir together 1 tablespoon ground black pepper, 1 teaspoon cayenne pepper, 1 teaspoon crushed dried thyme, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
    Chili: In a small bowl, stir together 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper.
    BBQ: In a small bowl, stir together 1 tablespoon chili powder, 1 tablespoon brown sugar, 2 teaspoons onion powder, 2 teaspoons paprika, 2 teaspoons garlic salt, 1 teaspoon cayenne pepper, 1 teaspoon dry mustard.

    WINGS SAUCES:

    Blue Buffalo: In a small saucepan heat 1 cup bottled cayenne pepper sauce (Frank's Red Hot®), 1/2 cup melted butter, 1/4 cup white wine vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder over medium heat until butter melts; cool. Stir in 1/4 cup finely crumbled blue cheese.
    Korean Heat: In a small saucepan, cook 1/2 cup Asian chili sauce (sriracha sauce), or Asian chili paste (sambal oelek); 1/3 cup packed brown sugar; 3 tablespoons soy sauce, and 3 tablespoons rice vinegar over medium heat for 5 minutes, stirring constantly. Off heat, stir in 1 teaspoon toasted sesame oil. Makes 1 cup.
    Louisiana Beer: In a small saucepan, cook 1/4 cup chopped onion and 1/4 cup copped red sweet pepper in 1 tablespoon hot vegetable oil over medium heat about 4 minutes or until tender. In a small bowl, stir together 1/2 cup beer, 1/2 cup cold water, 1 tablespoon cornstarch, 1 tablespoon Cajun seasoning, and 1/4 teaspoon salt. Add to onion mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
    Chimichurri: in a blender or food processor, puree 2 cups fresh flat-leaf Italian Parsley, 3/4 cup fresh cilantro leaves, 1/2 cup red wine vinegar, 1/2 cup olive oil, and 4 cloves garlic. Pour into a container and stir in 1/2 teaspoon crushed red pepper and 1/2 teaspoon salt.

    WINGS DIP:

    Fresh Chive Ranch: In a small bowl whisk together 1/2 cup sour cream, 1/3 cup buttermilk, 2 tablespoons snipped fresh chives, 2 teaspoons lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
    Blue Cheese Dressing: In a small bowl, whisk together 1 cup mayonnaise, 1 cup crumbled blue cheese (4 ounces), 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1/4 teaspoon garlic salt, and 1/4 teaspoon celery seed. Cover and chill up to 1 week. Makes 1 1/2 cups.
    Creamy Parmesan Dressing: In a small bowl, stir together 3/4 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons grated Parmesan cheese, 2 tablespoons white wine vinegar, 1 teaspoon minced garlic, 1/2 teaspoon crushed dried Italian seasoning, and 1/4 teaspoon ground black pepper.
    Wasabi Avocado Dip: In a small bowl, whisk together 3/4 cup mayonnaise, 1/2 cup mashed avocado, 1/4 cup sour cream, 1/4 cup snipped fresh cilantro, 1 tablespoon wasabi paste, 1 tablespoon rice wine vinegar, and 2 teaspoons Asian chili sauce (sriracha sauce).
    Tzatziki Dip: In a small bowl, stir together 1 cup plain Greek yogurt, 1 cup seeded and chopped cucumber, 1/2 cup sour cream, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon snipped fresh mint or dill weed, 2 teaspoons minced garlic, and 1/2 teaspoon salt. Add more lemon juice to taste, if desired.
Read More

Cheesy Polenta-Stuffed Baby Sweet Peppers

October 31, 2017
Cheesy Polenta-Stuffed Baby Sweet Peppers

Ingredients

  • 1 3/4cups water
  • 3/4cup stone-ground cornmeal
  • 3/4cup cold water
  • 3/4teaspoon salt
  • 1/2cup shredded provolone cheese (2 ounces)
  • 1/2teaspoon dried Italian seasoning, crushed
  • 1pound miniature red, yellow, and/or orange sweet peppers (20 to 22 peppers)
  • 123 ounce jar (about 2-1/2 cups) chunky tomato-base pasta sauce
  • 1tablespoon balsamic vinegar
  • 18 ounce package frozen artichoke hearts
  • 8ounces fresh cremini mushrooms, halved if large
  • Finely shredded Parmesan cheese(optional)
  • Snipped fresh basil (optional)
  • Directions

    1. For polenta, in a medium saucepan bring the 1-3/4 cups water to boiling. Meanwhile, in a small bowl stir together cornmeal, the 3/4 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 20 minutes or until mixture is very thick, stirring frequently and adjusting heat as necessary to maintain a slow boil. Stir in provolone cheese and Italian seasoning. Transfer mixture to an ungreased 2-quart square baking dish. Cool for 20 minutes.
    2. Meanwhile, cut a lengthwise slit in one side of each sweet pepper. Spoon out and discard seeds, leaving stems intact. Spoon polenta into a decorating bag. (Or spoon into a heavy resealable plastic bag; snip a small hole in one corner of the bag.) Pipe polenta into peppers (some polenta may remain exposed).
    3. In a 6-quart slow cooker combine pasta sauce and vinegar. Stir in frozen artichoke hearts and mushrooms. Gently stir in stuffed peppers.
    4. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours. If desired, sprinkle with Parmesan cheese and/or basil.
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Italian Stuffed Mushrooms

October 31, 2017
Italian Stuffed Mushrooms

Ingredients

  • 2pounds cremini or button mushrooms(about 32 mushrooms, each 1 -1/2 to 2 inches in diameter)
  • 3tablespoons olive oil
  • 1/8teaspoon salt
  • 3tablespoons finely chopped onion
  • 1clove garlic, minced
  • 1teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 3ounces green chard leaves, stems removed and leaves chopped (about 4 large leaves)
  • 2ounces ricotta salata cheese, shredded, or feta cheese, crumbled
  • 1/2cup soft bread crumbs
  • 1/8 - 1/4teaspoon ground black pepper
  • 3tablespoons grated Parmesan cheese
  • Directions

    1. Preheat oven to 400 degrees F. Clean mushrooms. Remove stems from mushrooms; set stems aside. In a very large bowl gently toss mushroom caps with 1 tablespoon of the oil and the salt. Arrange mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Bake about 15 minutes or just until mushrooms are tender, but not shriveled, and have released some juices. Carefully drain well. Set aside to cool slightly. Turn mushrooms stem sides up; pat gently with paper towels.
    2. Meanwhile, chop the reserved mushroom stems; set aside. In a large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add onion and the chopped mushroom stems; cook about 5 minutes or until onion is tender and most of the juices have evaporated. Stir in garlic, thyme, and oregano; cook and stir until fragrant. Stir in chard; cook until wilted. Remove from heat; set aside to cool. Stir in ricotta salata and bread crumbs. Season to taste with pepper.
    3. Spoon chard mixture into mushroom caps.* Sprinkle Parmesan cheese over mushrooms. Bake for 12 to 15 minutes or until heated through.

    From the Test Kitchen

    *

    You can chill the stuffed mushrooms for up to 24 hours. To serve, preheat oven to 400 degrees F. Sprinkle Parmesan cheese over mushrooms. Bake for 12 to 15 minutes or until heated through.
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Bacon Cheeseburgers with Kentucky Bourbon Sauce

October 31, 2017
Bacon Cheeseburgers with Kentucky Bourbon Sauce


Ingredients

  • 2large handfulls hickory or mesquite wood chips
  • 2teaspoons vegetable oil
  • 2slices bacon, cut into 1/2-inch wide strips
  • 1yellow onion, about 5 ounces, finely chopped (2/3 cup)
  • 1clove garlic, minced
  • 1/4cup bourbon
  • 1cup ketchup
  • 1/4cup water
  • 3tablespoons cider vinegar
  • 3tablespoons unsulfured molasses (not blackstrap)
  • 2tablespoons dark steak sauce
  • 1tablespoon spicy brown mustard
  • 1teaspoon liquid smoke
  • 1/2teaspoon hot pepper sauce
  • 8slices bacon
  • 1 1/2pounds ground chuck (80% lean)
  • 1teaspoon kosher salt
  • 1/2teaspoon freshly ground black pepper
  • 4ounces smoked cheddar cheese, shredded or sliced
  • 4hamburger buns, split
  • 4leaves romaine lettuce
  • 8slices ripe tomato (1 large)
  • Directions

    1. Soak the wood chips in water for at least 30 minutes.
    2. In a heavy medium saucepan warm the oil over medium heat. Add the bacon strips and cook until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and cool, leaving the drippings in the pan.
    3. Add the onion to the saucepan, reduce heat to medium-low, and cook until soft and golden brown, 8 to 10 minutes, stirring occasionally. Stir in the garlic and cook until fragrant, about 1 minute. Add the bourbon, increase the heat to medium-high, and boil to reduce slightly, about 1 minute. Add the next eight ingredients (through the hot pepper sauce) and bring to boiling over medium-high heat. Reduce the heat to low and simmer, uncovered, until the mixture thickens and is reduced to about 2 cups, about 20 minutes, stirring occasionally. Turn off the heat and stir in the cooked bacon. Cover and keep warm.
    4. Meanwhile, in a skillet cook the 8 bacon slices over medium heat until browned and crisp, 8 to 10 minutes, turning occasionally. Transfer bacon to paper towels to drain.
    5. Mix the ground chuck, salt, and pepper and gently form four patties of equal size, each about 3/4-inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Chill until ready to grill.
    6. Prepare grill for direct cooking over medium-high heat (about 400 degrees F). Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's directions, and close the lid. When smoke appears, grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160 degrees F), 8 to 10 minutes, turning once. During the last minute of grilling time, place one-fourth of the cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
    7. Build each burger on a bun with lettuce, tomato, bacon slices, and sauce.

    From the Test Kitchen

    BASIC BURGER:

    Prepare as above, except omit sauce, bacon, and cheese. Serve burger in bun with mayonnaise, lettuce, tomato, and sliced red onion. Nutrition facts per serving: 589 cal; 38g total fat (14g sat fat); 122mg chol; 842mg sodium; 24g carb; 2g fiber; 5 g sugar; 34g pro
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Puff Pancake with Minted Grapes and Nectarines

October 31, 2017
Puff Pancake with Minted Grapes and Nectarines

Ingredients

  • 1/4cup butter
  • 3eggs
  • 1/2cup all-purpose flour
  • 1/2cup milk
  • 1/4teaspoon salt
  • 2tablespoons packed brown sugar
  • 1/2teaspoon finely shredded lemon peel
  • 1 1/2cups red seedless grapes, halved
  • 2small nectarines, pitted and sliced (1-1/2 cups)
  • 1teaspoon snipped fresh mint
  • Powdered sugar (optional)
  • Directions

    1. Preheat oven to 400 degrees F. Place 2 tablespoons of the butter in a 10-inch ovenproof skillet. Place in oven for 3 to 5 minutes or until butter melts. Meanwhile, for batter, in a medium bowl use a wire whisk or rotary beater to beat eggs until combined. Add flour, milk, and salt; beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until edges are puffed and pancake is well browned.
    2. Meanwhile, in a medium saucepan melt remaining 2 tablespoons butter over medium-low heat. Stir in brown sugar and lemon peel, stirring until sugar dissolves. Stir in grapes, nectarine and mint; heat through. Fill pancake with fruit mixture. Cut into wedges and serve warm. If desired, top with powdered sugar. Makes 6 servings.
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Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce

October 31, 2017
Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce

Ingredients

  • 12slices Texas toast
  • 18 ounce package cream cheese, softened
  • 1/2cup mascarpone cheese (4 ounces)
  • 1/2cup chopped pecans or macadamia nuts, toasted
  • 2tablespoons packed brown sugar
  • 1teaspoon ground cinnamon
  • 1/4teaspoon salt
  • 6eggs, lightly beaten
  • 3cups milk
  • 1/4teaspoon salt
  • 1recipe Salted Caramel-Banana Sauce
  • Directions

    1. Arrange half of the bread slices in a single layer in a 3-quart rectangular baking dish. In a small bowl combine cream cheese, mascarpone cheese, pecans, brown sugar, cinnamon, and salt. Spread cheese mixture evenly over bread in baking dish. Top with the remaining bread slices to make six stacks.
    2. In a medium bowl whisk together eggs, milk, and salt. Pour egg mixture evenly over bread stacks, covering all of the tops.
    3. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.

    From the Test Kitchen

    MAKE-AHEAD TIP

    Prepare as directed. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.
  • Salted Caramel-Banana Sauce

  • Ingredients

    • 3/4cup packed brown sugar
    • 1/2cup whipping cream
    • 1/2cup butter
    • 2tablespoons light-color corn syrup
    • 1teaspoon vanilla
    • 1/2teaspoon sea salt
    • 1banana
    • Directions

      1.  In a heavy medium saucepan stir together brown sugar, whipping cream, butter, and light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in vanilla and sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) Stir in banana, thinly sliced.
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Buttermilk Bran Cakes with Apple-Walnut Topping

October 31, 2017
Buttermilk Bran Cakes with Apple-Walnut Topping


Ingredients

  • 1/3cup high-fiber wheat bran cereal, such as Kellogg's® All-Bran® Bran Buds®
  • 1 1/4cups buttermilk or sour milk*
  • 1egg
  • 2tablespoons packed brown sugar
  • 2teaspoons vegetable oil
  • 1cup all-purpose flour
  • 1teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/4teaspoon salt
  • 1cup chopped apple
  • 1/4cup coarsely chopped walnuts
  • 1tablespoon sugar
  • 1/4teaspoon ground cinnamon
  • 1/3cup vanilla low-fat yogurt
  • Nonstick cooking spray
  • Ground cinnamon (optional)
  • Directions

    1. Place cereal in a medium bowl. Add buttermilk, egg, brown sugar, and oil; stir to mix well. Let stand for 10 minutes. Meanwhile, in a small bowl stir together flour, baking powder, baking soda, and salt; set aside.
    2. For apple-walnut topping, in another small bowl combine apple and walnuts. Combine sugar and the 1/4 teaspoon cinnamon; toss with apple mixture. Stir yogurt until creamy; gently stir into apple mixture.
    3. Add flour mixture to buttermilk mixture, stirring until combined. Coat a griddle with cooking spray. Heat griddle to medium-low (about 250 degrees F). For each pancake, pour 1/4 cup of the batter onto hot griddle. Cook for 1 to 2 minutes or until bottom is golden. Flip pancake; cook about 1 minute more or until golden. Transfer to a serving platter; keep warm while cooking the remaining pancakes. Serve pancakes with apple-walnut topping. If desired, sprinkle with additional cinnamon.

    From the Test Kitchen

    *

    To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.
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