Fried chicken cajun style

A picnic in Louisiana wouldn't be a picnic without crispy fried chicken. This rendition will knock your socks off. The chicken is soaked in a hot sauce and buttermilk mixture overnight before it's fried. Don't be uneasy about the amount of hot sauce. I promise a lot of the heat is cooked off during frying and the flavor is great.

Emeril Lagasse

Hot-Sauced Fried Chicken
Makes 6 to 8 servings
source: Every Day's a Party: Louisiana Recipes For Celebrating With Family And Friends

Ingredients:
1 fryer (about 4 1/2 pounds), cut into 10 pieces
1/2 cup hot sauce
1/2 cup buttermilk
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable oil
2 cups bleached all-purpose flour
1 tablespoon Creole Seasoning

Directions:
Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt, and pepper, and stir to coat evenly. Cover and refrigerate for 8 hours, turning the chicken pieces several times.

Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat the vegetable oil to 360 F.

Combine the flour and 2 teaspoons of the Creole seasoning in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off any excess. Fry the chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 teaspoon Creole seasoning. Serve hot or at room temperature.
Copyright © 1999 by Emeril Lagasse. All Rights reserved.

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An easy lasagne recipe by Mario Batali that you'll surely love

Lasagne alla Bolognese al Forno
source: Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali
serves 8

When I first arrived in Emilia-Romagna, I was shocked to see lasagne made so simply. Then I tried the dish and was surprised at how truly delicious it tasted. It is almost a miracle how a few such simple ingredients can create such a complex symphony of flavors.

Ingredients:
2 1/2 pounds Green Pasta Dough (page 196)
2 tablespoons extra-virgin olive oil
Ragu Bolognese (page 245)
8 ounces Parmigiano-Reggiano, grated
3 1/2 cups Besciamella (page 65)

Directions:
1. Divide the pasta dough into 8 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured surface to dry for 10 minutes. Cut the pasta into 5-inch squares and cover with a damp kitchen towel.

2. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Set up an ice bath next to the stovetop, and add the oil. Drop the pasta into the boiling water, 6 or 7 pieces at a time, and cook until tender, about 1 minute. Transfer to the ice bath to cool, then drain on kitchen towels, laying the pasta flat.

3. Preheat the oven to 375°F.

4. Assemble the lasagne in a 10-by-20-inch lasagne pan (or use two 9-by-12-inch pans): Spread a layer of ragu over the bottom and top with a sprinkling of Parmigiano, a layer of pasta, a layer of besciamella, another layer of ragu, a sprinkling of Parmigiano, and pasta. Repeat until all the ingredients are used up, finishing with a layer of pasta topped with besciamella and a sprinkling of Parmigiano.

5. Bake for 45 minutes, or until the edges are browned and the sauces are bubbling. Let stand for 10 minutes before serving.
© copyright by Mario Batali, All Rights Reserved.

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This tasty bredmaker recipe is perfect for Easter brunch

Tomato & Basil Bread
This recipe was developed for the Zojirushi BBCCX20 Home Bakery Supreme Bread Machine

Ingredients (for 1-lb. breadmaker)
3/4 cups tomato juice; 1 Tbsp. olive oil; 2-1/4 cups bread flour; 1-1/2 Tbsp. sugar; 1-1/2 Tbsp. dry milk; 1 tsp. salt; 1-2 tsp. dried basil; 1/2 tsp. garlic powder; 1 tsp. active dry yeast

Directions:
1. Measure ingredients precisely and add them to the baking pan in the following order. Make sure the kneading blades are properly attached before adding the ingredients.
a. Liquids (tomato juice and olive oil)
b. Dry ingredients
c. Yeast

2. Insert the Baking Pan into the unit, close the lid and plug the cord into the outlet.

3. Select the BASIC (or REGULAR) course, and press START.

4. When baking completes, press and hold the START/RESET key. Take out the baking pan using oven mitts and gently shake the loaf out. Let bread cool and serve.

© 2006 ZOJIRUSHI AMERICA CORPORATION. All rights reserved.

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Lamb? Italians do it better

Italian-style lamb chops
by Carole Van Brocklin
source: Sunset Magazine
Serves 4.

Ingredients:
8 lamb rib chops (about 2 lb. total), cut 1 inch thick
1 cup dry red wine
1/4 cup chopped onion
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon sugar
2 teaspoons each dried oregano leaves and dried thyme leaves
3 tablespoons finely chopped parsley (Italian, if available)

Directions:
Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally.

Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6 inches from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8 to 10 minutes. Transfer chops to a warm platter; sprinkle with parsley.

Per serving: 207 cal.; 21 g protein; 9.5 g fat (3.4 g sat.); 3.9 g carbo.; 451 mg sodium; 66 mg chol.

COPYRIGHT 1992 Sunset Publishing Corp.

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Escondidas, a quick and tasty dish from south of the border

Ham and Cheddar Escondidas
Author: Wanda Smith, Oakland.
source: Sunset magazine
Makes 6 to 8 servings

Ingredients:
8 corn tortillas (6- to 7-in. diameter)
8 slices cooked ham (each about 1/8 inch thick; about 1/2 lb. total)
1 can (7 oz.) whole green chilies, cut lengthwise into 8 equal portions
1/2 pound cheddar cheese, cut into strips about 3/8 inch thick and 3 inches long
1/2 cup thinly sliced green onions
Salad oil
Egg batter (recipe follows)
Mellow salsa (recipe follows)

Directions:
In an ungreased 10- to 12-inch frying pan over medium-high heat, soften tortillas, 1 at a time. Heat each tortilla about 10 seconds on each side. Remove tortilla from pan and at once top with a slice of ham, then arrange down the center of the tortilla 1/8 of the chilies, 1/8 of the cheese (1/2 inch in from tortilla edge), and 1/8 of the green onions. Roll tortilla snugly around filling and pin shut with small wooden picks. Repeat to fill remaining tortillas. If made ahead, cover and chill up to 2 hours.

Pour about 1/4 inch oil into the frying pan over medium-high heat; heat to 350| to 360|. Using 2 forks, immerse tortilla rolls, one at a time, in egg batter and coat generously. Life out coated roll and set in hot oil. Cook until golden brown on bottom, then turn with the forks and brown remaining portion of roll (the browning takes about 1 minute per side). Lift roll from pan, drain briefly on paper towels, then set on an ovenproof platter. Keep warm, uncovered, in a 300| oven as you repeat steps to cook remaining rolls; do not stack. Spoon salsa to taste on individual portions.

Egg batter. Separate 6 large eggs. In a large bowl, whip whites at high speed until they will hold moist, distinct peaks. In another bowl, use same beater to whip yolks with 3 tablespoons all-purpose flour and 1/4 teaspoon salt. Gently fold yolks into whites and use at once.

Mellow salsa. In a 10- to 12-inch frying pan over medium-high heat, combine 1 tablespoon olive or salad oil and 1 medium-size onion, chopped. Stir often until onion begins to brown, 8 to 10 minutes. Stir in 1 can (14 oz.) stewed tomatoes with their liquid, 1 can (4 oz.) diced green chilies, 1/2 teaspoon each dry oregano leaves and crushed dried hot red chilies, and 1 cup regular-strength chicken broth. Boil, uncovered, until reduced to 2 1/4 cups, 15 to 20 minutes. Stir in 1/4 cup minced fresh cilantro (coriander). Serve hot. If made ahead, cover and chill up to 3 days. Rewarm over low heat. Makes about 2 1/4 cups.

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Italiano, tonight?

Carbonara is a classic Roman dish of steaming-hot spaghetti, bits of crisp cooked pancetta (salt-cured unsmoked Italian bacon) and a delicate custardy coating of egg and cream. American bacon can be used, but because it is smoked, it will give the carbonara a different flavor. The traditional cheese for carbonara is Pecorino Romano, a sharp sheep's milk cheese from the region around Rome and the island of Sardinia. Parmigiano-Reggiano, a cow's milk cheese with a milder flavor, can be used, if preferred. Whatever way you make it, this is an especially easy dish for a quick supper.

Spaghetti alla Carbonara
Makes 4 to 6 servings.
Excerpted from The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert

Ingredients:
1 tablespoon extra-virgin olive oil
4 slices pancetta or thick-cut bacon, cut into G-inch pieces
5 large eggs, at room temperature
2 tablespoons heavy cream, at room temperature
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving
Freshly ground black pepper
Finely chopped fresh flat-leaf parsley (optional)

Directions:
1. Heat the oil in a large skillet. Add the pancetta or bacon and cook, stirring, until golden and crisp. Remove to a double layer of paper towels to drain.

2. Meanwhile, whisk the eggs and cream in a medium bowl until well blended. Set aside. Set a large colander in a serving bowl in the sink.

3. Cook the spaghetti in a large pot of boiling salted water until al dente, 10 to 12 minutes. Drain the pasta in the colander and immediately lift it out of the bowl to drain off almost, but not quite, all the water.

4. Dump out the water from the warm bowl; blot dry. Immediately add the spaghetti, the egg mixture and cheese and toss vigorously so that the eggs cook through in the heat from the steaming pasta but do not scramble. Add a liberal grinding of pepper and top with the reserved pancetta or bacon and parsley, if desired. Serve at once with more cheese.

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So beautiful and so good...

Brownies (with carrot and spinach)
Excerpted from Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food

Makes 12 brownies
These brownies fool everyone! You won’t believe how scrumptious they are (or how good they are for you) until you make them yourself. Just don’t serve them warm—it’s not until they’re completely cool that the spinach flavor totally disappears.

Prep: 15 minutes • Total: 55 minutes

Ingredients:
• Nonstick cooking spray
• 3 ounces semisweet or bittersweet chocolate
• 1⁄2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes
and then puree in a food processor for 2 minutes)
• 1⁄2 cup spinach puree (Steam for 30 to 40 seconds, then puree in a food processor
for 2 minutes)
• 1⁄2 cup firmly packed light or dark brown sugar
• 1⁄4 cup unsweetened cocoa powder
• 2 tablespoons trans-fat-free soft tub margarine spread
• 2 teaspoons pure vanilla extract
• 2 large egg whites
• 3⁄4 cup oat flour, or all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt

Directions:
1 Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.
2 Melt the chocolate in a double boiler or over a very low flame.
3 In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
4 Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
5 Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Joy: These brownies are low in calories (only 133 per brownie) and saturated fat. They’re also packed with 3 grams of fiber (which is just crazy for a brownie!), while spinach and carrots provide two powerful antioxidants that help your kids’ eyes stay healthy.

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Raise your hands if you love crab cakes

Crab cakes with poached Eggs and wild mushroom sauce
Author: Scott Ashley, Head Chef "The Garden"
source: Deseret News (Salt Lake City) Mar 13, 2009

Ingredients:

Wild mushroom sauce:
4 tablespoons butter
3 cups of wild mushrooms, sliced (shitakes, oysters, and chantrelles)
3 tablespoons of shallots
1 teaspoon garlic
1/4 vegetable stock
1/4 cup cream
Salt and pepper

Crab cakes:
2 tablespoons butter
2 tablespoons each diced red pepper, onions and celery
2 tablespoons creole spice
1 cup of crab meat
1 egg
Salt and pepper
1/4 cup of flour
2 tablespoons of oil for sauteing
1 tablespoon chopped parsley

Poached eggs:
4 eggs
1 tablespoon white wine vinegar
1 table spoon salt

Directions:
Mushroom sauce: in a medium sauce pan heat 2 tablespoons of butter. Add mushrooms and shallots and saut for 3 minutes. Add garlic and vegetable stock. Boil until reduced by half. Add cream, bring to a boil for 3 minutes. Using an immersion blender, add remaining butter and pulse 5 times. Sauce should not be smooth Season with salt and pepper. Set aside in warm place.

Crab cakes: preheat oven to 375F. heat butter in a small saut pan. Add diced vegetables, season with 1 teaspoon creole spice and cook for 2 minutes. Transfer to a small bowl. Add crabmeat and egg. Season to taste with salt and pepper. Season flour with salt and pepper. Roll each cake in flour. Heat oil in saut pan. Add crab cakes and cook until golden brown on both sides. Transfer pan to oven to finish cooking while you poach eggs.

Poached eggs: Add vinegar and salt to a large pot of boiling water. Reduce water to a simmer. And begin stirring water clockwise. Crack eggs, One at a time, into water. They will take instant form. Cook for 3 minutes. Remove very carefully with a slotted spoon.
Copyright C 2009 Deseret News Publishing Co.

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