Famous Chef Recipes

--> Rachel Ray 30 Minute Meals-

Rachael Ray's Chicken Scarpariello Recipe
1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar

Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo, other small pasta or rice.
___________________________________________________________________
Rachael Ray Salmon Cake Recipe

2 (14-ounce) cans salmon with bones, drained
2 egg whites, beaten
1/3 cup Italian bread crumbs
1 tablespoon all-purpose seasoning (recommended: Old Bay)
A few drops hot sauce (recommended: Tabasco)
2 tablespoons chopped flat-leaf parsley
3 to 4 tablespoons chopped roasted red pepper - 1/2 pepper from a jar, drained, then chopped
Salt and pepper
1 tablespoon vegetable oil, 1 turn of the pan

Salad:
1 head frissee lettuce, coarsely chopped
1 endive, sliced
1 romaine heart, chopped
2 cups baby spinach leaves, from bulk bins of market, just over 1/4 pound
1 navel orange, peeled and chopped
1/2 small red onion, thinly sliced
1 tablespoon orange zest
3 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper

Rosemary and Ham Scones

Heat a medium skillet over medium high heat. Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick.
Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through.
Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad. Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter
___________________________________________________________________
Rachael Ray Chicken Piccata with Pasta Recipe

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top chicken piccata with fresh snipped chives.
___________________________________________________________________
Paula Dean Coleslaw Recipe

* 5 cups cabbage, shredded
* 1 1/2 cups cranberries, dried
* 1/2 cup celery, diced
* 1/4 cup green onion, sliced
* 1/2 cup green pepper or red pepper, chopped
* 1/2 cup mayonnaise
* 1 tablespoon sweet pickle relish
* 1 tablespoon honey mustard
* 1 tablespoon honey
* 1/2 cup almonds, toasted (optional)
* salt & pepper, to taste
Combine all the vegetables and cranberries in large bowl.
Stir together dressing ingredients and mix well with vegetables.
___________________________________________________________________
Paula Deen Peach Cobbler Recipe

* 4 cups peeled sliced peaches
* 2 cups sugar, divided
* 1/2 cup water
* 8 tablespoons butter
* 1 1/2 cups self rising flour
* 1 1/2 cups milk

Preheat oven to 350°.
Combine peaches, 1 cup of the sugar and water in a saucepan and mix well.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove from the heat.
Place butter in a deep baking dish and put in the oven to melt.
Mix remaining cup of sugar, flour and milk slowly to prevent clumping.
Pour mixture over melted butter.
DO NOT STIR!
Spoon fruit over top, gently pouring in syrup.
Batter will rise to the top during baking.
Bake for 30 to 45 minutes.
___________________________________________________________________
Jamie Oliver Slow Roasted Overnight Pork Recipe

Serves 12
2 tablespoons fennel seeds
1 tablespoon sea or rock salt
2 fennel bulbs, trimmed and roughly chopped
4 medium carrots, peeled and roughly chopped
3 onions peeled and roughly chopped
1 bulb of garlic, cloves unpeeled and roughly smashed
Bunch of fresh thyme
1 11–13 lb piece of pork shoulder on the bone, preferably free-range or organic, skin scored
Olive oil
750ml bottle of white wine
1 pint chicken or vegetable stock

Jamie says: "Pork that's cooked this way gives you the most meltingly tender meat. This is the last job we do in the evening at the restaurant before we go home, so that when we get to work the next day we have the best roast pork to serve for lunch—you can do the same at home, as it's incredibly easy. This recipe only works with a whole shoulder, so it's an ideal dish to serve on Christmas Day when you have a lot of people around (as long as you remember to put it in the oven on Christmas Eve!). Ask your butcher to prepare you a shoulder roast from the whole shoulder as you would a shoulder of lamb."

1. Preheat your oven to maximum.
2. Smash the fennel seeds with the salt in a pestle and mortar until fine.
3. Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.
4. Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.
5. Put the pork in your preheated oven for 20 to 30 minutes or until it's beginning to color, then turn your oven down to 250°F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.
6. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
7. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. I like to brush off any excess salt from the meat, then I mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat and boil until you have a lovely intensely flavored gravy (you can thicken it with a little sieved flour if you like but I prefer mine light). The pork is great served with some good cranberry beans, braised greens, your roast veg mash and tasty sauce.
___________________________________________________________________
 The Mansion on Turtle Creek and  Dean Fearing Recipes-

Texas Backyard Barbeque Chicken
Yield: 12 servings
* 3 whole chickens (3-4 pounds each), cut each chicken into eight pieces
* 3 Tablespoons canola oil
* Dried thyme to taste
* Crushed red bell pepper flakes to taste
* 2 quarts barbeque sauce*
* Salt and cracked black pepper to taste

Make sure the whole chickens are rinsed under running water. Cut each chicken into eight pieces, brush with vegetable oil and season to taste with salt, pepper, thyme and red pepper flakes on both sides. Set aside.

A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to the cooking of the chicken. Do not overload the grill. Chicken may have to be cooked in batches depending on the size of your grill.

At this point, add water-soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered, about 8-10 minutes. If the smoke dies down, add another handful of hickory chips.

Grill and smoke chicken for about 15 minutes making sure the meat is cooking evenly on both sides. Check chicken for doneness. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to brush on a lot of barbeque sauce heavy and keep turning each piece to prevent burning in one area of the grill.
Remove barbequed chicken from grill to a platter and serve family style.
___________________________________________________________________
Dean Fearing Roasted Turkey with Tangerine Glaze

TURKEY
1. One 18-pound turkey, neck reserved
2. Salt and freshly ground pepper
3. 2 tablespoons vegetable oil, plus more for rubbing
4. 2 quarts chicken stock or low-sodium broth
5. 1 medium onion, coarsely chopped
6. 1 large carrot, coarsely chopped
7. 1 large celery rib, coarsely chopped
8. 1/2 cup all-purpose flour


GLAZE
1. 3 cups plus 3 tablespoons fresh tangerine or orange juice (about 6 large tangerines or 6 large navel oranges)
2. 1 tablespoon finely grated fresh ginger
3. 1 tablespoon light brown sugar
4. 2 tablespoons cornstarch
5. 1 tablespoon minced sage
6. Salt


Directions
1. Prepare the turkey: Preheat the oven to 400°. Set the turkey in a large roasting pan. Fold the wing tips under the bird and season the cavity with salt and pepper. Rub the bird generously with oil and set it breast side up in the pan; season with salt and pepper. Roast for 20 minutes.
2. In a bowl, combine 2 cups of the stock with the 2 tablespoons of oil. Baste the turkey with the stock mixture and scatter the onion, carrot and celery in the pan. Lower the oven temperature to 325° and roast for 31/2 hours longer, basting every 30 minutes and rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
3. Rub the turkey neck with oil and season with salt and pepper. In a saucepan, cook the turkey neck over moderately high heat until starting to brown, 3 minutes. Turn the neck, lower the heat to moderate and cook until browned, about 10 minutes. Add the remaining 6 cups of stock and bring to a boil. Cover and simmer over low heat, skimming, for 2 hours. Discard the neck; you should have about 41/2 cups of stock.
4. Make the glaze: In a another saucepan, combine 3 cups of the tangerine juice, the ginger and brown sugar and bring to a boil over moderately high heat. In a small bowl, blend the cornstarch with the remaining 3 tablespoons of tangerine juice until smooth. Whisk the cornstarch mixture into the juice in the saucepan and bring to a boil, whisking until thickened, about 2 minutes. Remove from the heat, stir in the sage and season with salt; let cool.
5. When the turkey is done, remove it from the oven. Increase the oven temperature to 400°. Generously spoon half of the tangerine glaze over the turkey and roast for about 10 minutes, or until the skin starts to brown. Coat the turkey skin with the remaining tangerine glaze and bake for 10 minutes longer, or until richly browned. Transfer the turkey to a carving board and let rest for 15 to 25 minutes.
6. Meanwhile, set the roasting pan over 2 burners on moderately high heat. Add 1 cup of the turkey stock and boil, scraping up the browned bits. Strain the roasting pan juices into a medium saucepan, pressing down on the vegetables.
7. Skim the fat from the pan juices and add 1/4 cup of the fat to a bowl; discard the remaining fat. Blend the flour into the fat to make a smooth paste. Whisk the paste into the pan juices and bring to a boil, whisking constantly. Simmer until thickened, about 2 minutes. Whisk in the remaining 31/2 cups of turkey stock and simmer over moderately low heat, whisking often, until thickened, about 10 minutes. Carve the turkey and serve, passing the gravy.