Famous Recipes

Famous Recipes in the New York Times

The New York Times Food and Dining Section talked about Famous Recipes today in this article about the rise of populism in cooking.

In part the article said this:

Food for the People, Whipped Up by the People

By JULIA MOSKIN

Published: December 27, 2006

IF you wanted to appear in a food magazine or publish a cookbook in 2006, to star in a television cooking show or increase the traffic on your Web site, your best move was clear: don’t be a chef.

Food Network

DOES HER OWN CHOPPING Paula Deen, above, brought Southern home cooking to the Food Network. “The Taste of Home Cookbook” is one of the best-selling cookbooks of the year.

It was the year the people took back the food. Expertise was out: the Food Network edged aside chefs like Mario Batali to make room for home-cooking queens like Paula Deen, Sandra Lee and Rachael Ray. The most popular new food magazines and cookbooks were collections of recipes from real home cooks (or those who pretended to be), often stamped with the irresistible words “home-style,” “country” and “everyday.”  

And one of the Web’s most popular independent food blogs, according to data collected by Alexa, a Web information company, was an undiscriminating one titled World Famous Recipes. Bill Austin of Scottsdale, Ariz., collects recipes and recipe links at famousrecipes.wordpress.com, presenting them unedited and without comment. The site’s motto: “Famous and not so famous recipes — who are you to decide? Who am I to decide?”

Today’s home cooks want to decide for themselves, or learn from others like them.

“When you have the Internet, who needs cookbooks?” said Amy Cisneros, an avid cook from San Antonio. “I look at all the different recipes, and then I make it my way.”

… More at the NY Times site

 

Italian Food - Italian Recipes - Bruschette Carrabba

1 loaf Italian-style or French bread
1/2 cup (1 stick) butter, softened
3 to 4 cloves garlic, finely chopped
1/2 teaspoon garlic powder
3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
3 ounces mushrooms, sliced, and sautéed in butter
3 slices Roma tomato, sliced 1/4-inch thick
1 1/2 tablespoons pesto sauce (use the classic Pesto containing basil
and pine nuts - available in most grocery stores)
Pinch of extra-virgin olive oil
Pinch of fresh basil, cut into fine strips (julienne strips)

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves.
Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sautéed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.
Makes - 6 slices.

OLIVE GARDEN ZUPPA TOSCANA

1 pound Italian sausage
2 large russet baking potatoes, sliced in half,
and then in 1/4-inch slices
1 large onion, chopped
1/2 can Oscar Meyer Real Bacon Bits (these are
less fatty than real bacon)
2 cloves garlic, minced
2 cups kale or Swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
Cook sausage in a 300 degree F oven. Bake approximately 1/2 hour; drain on
paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on
medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to
taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream.
Heat through and serve.

Abuelo’s Cilantro Lime Soup

Serves 8 to 12

1 whole chicken, cut up
1 1/2 gallons water
1 tablespoon chicken base

Remove skin and wings from chicken; cover with water and add chicken
base. Cook chicken over medium heat for approximately 1 1/2 hours.

Remove chicken and let cool; bone chicken and chop meat into small
pieces. Save broth.

1 tablespoon canola oil
3/4 cup diced onion
3/4 cup minced tomato
1/2 tablespoon minced garlic
1 teaspoon oregano
1/2 tablespoon chile powder
1/2 tablespoon salt
1/2 tablespoon finely chopped hot chiles
3/4 cup corn
2 cups chopped chicken
1/2 gallon reserved chicken broth
1/2 teaspoon chicken base
7 ounces white hominy, drained
1 1/2 tablespoons fresh lime juice
1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

Place canola oil in pan and heat. Add onion, tomato, garlic, oregano,
chile powder, salt and chiles and sauté until onions are translucent.
Add corn, chicken, broth, chicken base and hominy. Bring to a boil
and cook for 15 minutes. Add lime juice and remove from heat. Add
chopped cilantro.

Nutritional analysis per serving, based on 8 servings: 151 calories,
4 grams fat, 8 grams carbohydrates, 23 grams protein, 30 milligrams
cholesterol, 976 milligrams sodium, 21 percent of calories from fat

http://www.recipesrecipe.com/

Luby’s Hawiian Pie

Ingredients:
1/3 C. Butter
1 1/2 C. Sugar
3 Eggs
2 Tbsp. Flour
2 Tbsp. Cornmeal
1 1/4 C. drained, canned, crushed Pineapple
1 1/4 C. Coconut
1 tsp. Vanilla
1 unbaked 9-inch Pie Shell

Preparation:
Heat oven to 350 degrees. In medium bowl, beat together butter,
sugar, eggs, flour, and cornmeal until well blended. Add pineapple,
coconut, and vanilla. Mix well. Pour into pie shell.
Bake 45 minutes or until wooden pick insterted in center comes out
almost clean.

Dave and Buster’s Muffaletta Salad

1 1/4 pounds Romanelli pasta
4 ounces sliced turkey
4 ounces sliced ham
2 ounces (24 slices) pepperoni
2 ounces sliced salami
1/4 cup sliced black olives
1/2 cup chopped green salad olives
1 cup sliced celery
3 tablespoons Italian dressing
12 ounces prepared assorted lettuce
2 ounces julienned spinach leaves
1 cup diced Roma tomatoes
1 cup assorted pizza cheeses: fontina, mozzarella, asiago or parmesan
4 tablespoons chopped green onion
1 cup roasted red pepper1/4 cup shredded aged asiago cheese

Julienne (cut in strips) the pepperoni, salami, ham, and turkey then
place in salad bowl.

Cut celery, green onions and roast peppers, add to the bowl.

Chop and add both types of olives and add to bowl.

Add the Italian dressing and pesto and toss all together well to mix.

Cook pasta in boiling salted water until done, drain and place in
salad bowl. Pour the Italian dressing on the pasta and toss all
together gently.

Place assorted lettuce, spinach, pizza cheeses, diced ripe Roma
tomatoes and onions on cold platter (leave a space in the middle for
pasta).

Add tossed hot Romanelli salad mixture; pile high in the center of
platter. Add shredded asiago or parmesan to garnish.

Servings: 4

Hard Rock Cafe Hickory Smoked Chicken and Spinach Dip
Submitted by Rose W.
Source: orlandosentinel.com

Yield: 4 quarts

6 ounces (3/4 cup) butter
1/2 cup olive oil
12 ounces (3/4 pound) finely chopped yellow onion
2 1/2 ounces (1/4 cup plus 1 tablespoon) chopped garlic in oil
6 ounces flour
1 quart chicken consommé
1 1/2 quarts heavy cream
1/4 cup fresh lemon juice
1 1/2 tablespoons plus 1 teaspoon Liquid Smoke
3 tablespoons chicken base (see note)
1 tablespoon plus 1 teaspoon Tabasco
1 tablespoon granulated sugar
1 teaspoon ground white pepper
8 ounces grated Romano cheese
1 1/2 cups sour cream
3 1/2 pounds drained diced artichoke hearts
3 pounds frozen chopped spinach, thawed and squeezed dry
2 pounds oven-poached diced chicken
Shredded Monterey jack and Cheddar cheese for garnish
Salsa to taste
Corn tortilla chips
Sour cream for garnish

Melt butter in saucepan. Add olive oil; stir. Add onions, garlic.
When onions become soft and translucent, sprinkle in flour a little
at a time, stirring constantly. Slowly add chicken consommé, followed
by heavy cream, lemon juice, Liquid Smoke, chicken base, Tabasco,
sugar, white pepper, grated Romano cheese and sour cream. Chill
mixture.

When mixture is chilled, add chopped artichokes, spinach and chicken.

Spoon 10 ounces of mixture into a ramekin or microwave-safe crock.
Top with 2 tablespoons of a combination of shredded Monterey jack and
Cheddar. Repeat with remaining mixture. Microwave mixture 2 1/2
minutes to heat through and melt cheeses.

Place one ramekin in center of serving plate. Surround with chips.
Serve with a small bowl of salsa and a dollop of sour cream on the
dip. Repeat with remaining mixture.

Nutrition information per 1/4 cup without garnishes, chips and salsa:
Calories 196; Fat 15 g (8 sat.); Carbohydrate 7 g; Cholesterol 51 mg;
Sodium 272 mg; Protein8 g

Heaven on Seven Chicken Voodoo Rigatoni
Source: Chef Jimmy Bannos - Heaven on Seven Restaurant, Chicago

2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning
1/4 cup extra virgin olive oil
1/2 cup diced yellow onion
1/2 cup diced red onion
1/3 cup thinly sliced green onion, white and green parts
2 tablespoons Roasted Garlic Puree
1/3 cup diced celery
1/2 cup seeded, diced green bell pepper
1/2 cup seeded, diced red bell pepper
1/2 cup seeded, yellow bell pepper
1/3 cup seeded, diced poblano chile
1/4 cup seeded, diced cubanella pepper
1/4 cup seeded, diced banana pepper
1 tablespoon seeded, minced Fresno chile
1 1/2 teaspoons seeded, minced habanero chile
1 teaspoon seeded, minced jalapeño
1/2 teaspoon minced serrano chile
1/2 teaspoon seeded, minced fingerhot chile
1 tablespoon honey
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1 tablespoon dark brown sugar
1/4 teaspoon Hungarian paprika
1/4 teaspoon Spanish paprika
1/4 teaspoon chile powder
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup peeled and diced ripe banana
1 (8 ounce) can tomato sauce
1 cup water
3/4 cup unsweetened coconut milk
3/4 cup pineapple juice
1/2 cup mango juice
1/2 cup papaya juice
1/3 cup freshly squeezed orange juice
1 tablespoon Key lime or regular lime juice
1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
3 tablespoons unsalted butter, chilled and cut into pieces
2 pounds dried rigatoni pasta, cooked according to package directions

Season the chicken with 2 tablespoons Cajun seasoning.

In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil
over high heat. When oil is hot but not smoking add the chicken and
brown for 5 minutes, stirring frequently.

Stir in the yellow, red and green onions and the garlic puree cook
for 2 minutes.

Add the celery, peppers, and chiles cook until vegetables are soft,
about 10 minutes.

Add honey, sugars, paprikas, chile powder, allspice, coriander,
turmeric, salt, black and white peppers, red pepper flakes, remaining
1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat
and vegetables with the seasonings.

Mix in the banana, tomato sauce, water, coconut milk, juices and hot
pepper sauce. Bring to a boil reduce the heat to medium low and
simmer uncovered for 1 hour.

When ready to serve, stir in the butter until well blended and toss
with rigatoni in a large bowl.

Serves 8-10.

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Charlie Gitto’s St. Louis Toasted Ravioli

This fabled recipe comes from Charlie Gitto's restaurant in St.
Louis' Hill neighborhood.

1 (1 pound) package frozen ravioli
2 tablespoons milk
1 egg
2/3 to 1 cup fine, dry seasoned bread crumbs
Shortening or cooking oil
1 cup spaghetti or pizza sauceParmesan cheese, grated

Thaw ravioli. In a mixing bowl, beat together milk and egg. Dip each
ravioli into egg mixture; coat with crumbs.

In a heavy 3-quart saucepan, heat 2 inches of oil to 350 degrees F.

Fry ravioli, a few at a time, in hot oil 1 minute per side or until
golden. Drain on paper towels; keep warm in 300 degree F oven while
frying the rest. Heat sauce. Sprinkle ravioli with Parmesan.

Serve with warm sauce for dipping.

Makes 12 to 14 appetizers.

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Pan Seared Prime Rib with Shallots and Green Beans presented by King George IV Inn

Serving for two.
Prime Rib
3 - 3 1/3 inch thick Boneless Prime Rib
Season and sear in olive oil.
Reduce heat and simmer 15 minutes on both sides.

Shallots in tomato sauce
Slice 6-8 shallots and place in saucepan.
Add 3 Tbsps. olive oil and simmer until clear.
Add one can tomato paste.
Add 3/4 cup of red wine and simmer for 15 minutes.
Stir in an additional 1/2 cup of red wine and simmer for another 10
minutes.

Whole Shallots
Place 6-8 shallots in sauce pan.
Add 2 Tbsps. butter and 1 Tbsp. sugar
Simmer for 25-30 minutes.

Green Beans
Use small, tender beans
Blanch 5 minutes, remove and place in ice bath for 20-30 minutes.
(This keeps a bright green color).
Saute in butter for 5 minutes.

Serve:
Slice Prime Rib and cover with shallot tomato sauce on plate.
Stack green beans.
Garnish with whole glazed shallots.

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