Emeril Lagasse Profile and Recipes

Chef Emeril Lagasse is a T.V. chef and restaurateur and an icon to millions of home cooks and foodies. He emphasizes fresh ingredients and using the best quality components in his dishes. His show, Emeril Live! has opened up the world of cooking to many.
Here are a few of Emeril Lagasse recipes.
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Grilled Fish Tacos with a Roasted Chile and Avocado Salsa

1/2 Hass or Fuerte avocado, peeled
2 poblano peppers, roasted, peeled and seeded
1 jalapeno pepper, roasted, peeled and seeded
1/4 cup plus 3 tablespoons olive oil, divided
3/4 cup chopped yellow onion, divided
3/4 cup fresh cilantro leaves, divided
1 lime, juiced
1-1/4 teaspoons kosher salt, divided
3 tablespoons water
1 pound amberjack fillet
1/2 teaspoon freshly ground white pepper
8 fresh, white or yellow corn tortillas, warmed
4 slices ripe tomato, cut in 1/2
2 limes, halved

In a blender, combine the avocado with the roasted poblano and jalapeno peppers, 1/4 cup of the olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt and the water. Puree until smooth and set aside as you prepare the rest of the dish.

Preheat a cast iron grill pan over medium heat. Season the amberjack with the remaining teaspoon of kosher salt and the white pepper. Rub on both sides with the remaining 3 tablespoons of olive oil and place in the grill pan. Sear until just cooked through, about 4 minutes on each side. Remove from the pan and set aside.

To assemble the tacos, divide the fish (in flakes or small chunks) evenly among the tortillas. Place 1 tablespoon of the chopped onion and 1 tablespoon of the cilantro leaves over the fish. Place a half tomato slice over the onions and cilantro and spread some of the Roasted Chile and Avocado Salsa over the tomato and fish. Squeeze some lime juice over the tacos, fold over and eat. Repeat with the remaining tortillas, fish and other ingredients.
makes 8 tacos
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Avocado and Blue Crab Cakes with a Mango, Papaya and Macadamia Nut Salad Tossed with Spicy Cilantro Dressing

1 pound fresh lump crabmeat, picked over for shells and cartilage
1/4 cup mayonnaise
1 avocado, peeled, seed removed, and mashed
2 teaspoons fresh lime juice
1/2 teaspoon plus a pinch salt
1/2 teaspoon freshly ground white pepper
3/4 cup all-purpose flour
2 eggs
2 tablespoons milk
1-1/2 cups panko bread crumbs
1 firm-ripe mango, peeled and julienned
1 green papaya, peeled and julienned
1 poblano chile, stemmed and seeded, julienned
1-1/2 cups shaved napa cabbage, shaved
1/2 bunch cilantro
1/2 teaspoon finely diced jalapeno pepper
1 teaspoon chopped garlic
1/2 cup fresh lime juice
1-1/2 teaspoons fish sauce
2 teaspoons light brown sugar
Vegetable oil, for frying
1/2 cup coarsely chopped lightly toasted macadamia nuts

In a mixing bowl combine the crabmeat, mayonnaise, mashed avocado, lime juice, salt, and white pepper and fold gently to combine, trying to retain as many lumps of crabmeat as you can.
Put the flour in a small bowl and season lightly with salt and white pepper. In another bowl combine the eggs and milk; whisk to combine and season lightly with salt and white pepper. In a third bowl place the panko bread crumbs.
Using a measuring cup as a guide, divide the crabmeat mixture into 8 equal sized portions, about 1/3 cup each, and, using your hands, form into cakes about 3 inches wide and 1-inch thick. Working 1 at a time, dredge the crab cakes into the flour, then into the egg wash, and finally the panko crumbs, shaking between each stage to remove excess. Place breaded cakes onto a parchment-lined baking sheet and refrigerate while you prepare the mango-papaya salad, at least 15 minutes.
Chef's Note: These crab cakes are fragile and will require caution when breading. After breading and refrigerating they will be easier to handle.
In a large mixing bowl, combine the mango, papaya, poblano, and napa cabbage. In a blender combine the cilantro, jalapeno, garlic, lime juice, fish sauce, and brown sugar and blend until smooth. Toss the mango-papaya mixture with the dressing and season, to taste, with salt and white pepper. Set aside, refrigerated, while you cook the crab cakes.
Heat a large skillet with 1/2-inch of vegetable oil over medium to medium-high heat. Add the crab cakes, in batches if necessary, and cook until golden brown and crispy on both sides and heated through, about 2 minutes per side. Transfer to paper towels to drain briefly before serving. Repeat with remaining crab cakes, if necessary.
When ready to serve, place some of the mango-papaya salad in the center of 4 plates and lean 2 crab cakes against the salad. Garnish with the toasted macadamia nuts and serve immediately.
makes 4 servings with 1/2 cup dressing
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Seafood Slider Trio: Lobster and Bacon, Shrimp Remoulade, and Crab and Wasabi Sliders with Potato Chips

2 cups cooked diced lobster meat
1 recipe Asparagus Mayonnaise, divided, recipe follows
2 hard-boiled eggs, chopped
1 tablespoon freshly chopped tarragon leaves
1-1/4 teaspoons salt, divided
3/4 teaspoon plus 1/8 teaspoon freshly ground white pepper, divided
1 pound cooked shrimp, diced, about 2 cups
Remoulade Sauce, recipe follows
1 tablespoon freshly chopped parsley leaves
2 teaspoons prepared wasabi paste
1/2 cup mayonnaise, preferably homemade
1 tablespoon chopped fresh chives
1 pound fresh lump crabmeat
2 tablespoons wasabi tobiko
24 small brioche or potato rolls, for serving sliders
3 slices crisp cooked bacon, cut into thirds for garnishing lobster sliders
8 half slices tomato, for garnishing shrimp sliders
Half an avocado, cut into 8 pieces, for garnishing crabmeat sliders
4 cups mixed baby greens
4 teaspoons extra-virgin olive oil
Potato Chips, for serving

In a mixing bowl combine the lobster, 1/2 cup of the Asparagus Mayonnaise, the chopped eggs and tarragon and fold gently together to combine. Season with 1/2 teaspoon of salt and 1/4 teaspoon of the freshly ground white pepper. Refrigerate until ready to serve.

In a second mixing bowl combine the shrimp with 1/4 cup of the Remoulade Sauce, the parsley and toss to combine. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the freshly ground white pepper and refrigerate until ready to serve.

In a third mixing bowl combine the wasabi paste with the mayonnaise, the chives, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper and stir to combine. Add the crabmeat, and fold together. Gently fold in the wasabi tobiko and refrigerate.
When ready to serve, cut the brioche rolls in half horizontally and lightly toast, if desired.
For the lobster sliders, spoon 1/4 cup of the lobster filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top the lobster filling with 1 piece of crisp cooked bacon, and top each slider with the top portion of bun.
For the shrimp sliders, spoon 1/4 cup of the shrimp filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a half slice of tomato and then top each slider with the top portion of bun.
For the crabmeat sliders, spoon 1/4 cup of the crabmeat filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a slice of avocado and then top each slider with the top portion of bun.
In a mixing bowl toss the greens with the olive oil to just coat and season with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of white pepper. Serve each guest the 3 different sliders and garnish the plates with 1/2 a cup of the mixed greens. Serve with potato chips.
makes 8 servings

Asparagus Mayonnaise
1 large egg
1 large egg yolk
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 stalks blanched asparagus
1 cup vegetable oil
Place the egg, egg yolk, lemon juice, mustard, salt, pepper, and asparagus stalks in a food processor or blender and process until smooth, about 20 seconds. While the motor is running, add the oil in a thin, steady stream through the feed tube, processing until the oil is completely incorporated and the mayonnaise is thick.
Adjust the seasoning, to taste, with the salt and cayenne, if necessary.
Cover and refrigerate. The mayonnaise will keep, stored in an airtight container, for up to 1 day.
makes about 1-1/2 cups

Remoulade Sauce
1 cup mayonnaise, preferably homemade
1/2 cup finely chopped green onion tops
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped celery
2 tablespoons Creole or other whole-grain mustard
2 tablespoons ketchup
1 tablespoon tomato paste
1-1/2 teaspoons minced garlic
1 teaspoon sweet paprika
1 teaspoon hot sauce (recommended: Crystal)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a food processor combine all of the ingredients and process until everything is well incorporated. Remove from the food processor, transfer to an airtight nonreactive container and refrigerate. Sauce may be made up to 2 days in advance.
makes about 1-1/2 cups
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Roast Pork Loin With Braised Red Cabbage

3 tablespoons unsalted butter
2 cups sliced red onion
1 1/2 to 2 pounds red cabbage, shredded
2 Granny Smith apples, peeled and shredded
1 cup chicken stock
1/2 cup apple cider
1/4 cup red wine vinegar
3 tablespoons brown sugar
1 teaspoon juniper berries
2 cloves
2 bay leaves
1 cinnamon stick
3 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
1 (2 to 3-pound) pork loin
1/4 cup coarse-ground German brown mustard
1/4 cup chopped fresh herbs, such as rosemary and thyme

Preheat oven to 400 degrees F.
Melt butter in a medium sized Dutch oven. When the bubbles subside, add the red onions and saute until translucent and tender, about 3 to 5 minutes. Add the shredded cabbage and apples and cook over medium heat for another 8 to 10 minutes. Add the chicken stock, apple cider, red wine vinegar, and brown sugar. Place all of the spices on a piece of cheesecloth and tie the ends together to make a bundle. Add the spice bundle, 1 teaspoon of the salt, and 1 teaspoon of the pepper to the pot and stir to combine. Bring the liquid to a boil, reduce heat to medium low, cover the Dutch oven with a lid or aluminum foil and cook, stirring occasionally, until just tender, 20 to 25 minutes.
Rub the pork loin with the mustard and chopped herbs; season with the remaining salt and pepper. Roast in the oven until a thermometer inserted into the thickest part of the roast registers 140 to 145 degrees F on an instant-read thermometer, usually 35 to 40 minutes. Allow the roast to rest for 10 minutes before slicing.
Slice the roast crosswise against the grain into thin slices and serve with the red cabbage.
makes 6 servings
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Lemon, Rosemary and Balsamic Grilled Chicken Thighs

3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic
2 tablespoons lemon zest
1 tablespoon crushed red pepper flakes
8 chicken thighs
Salt and freshly ground black pepper

In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and place in a 1-gallon resealable food storage plastic bag. Place the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.

Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn over and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.

makes 4 to 6 servings
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Boston Cream Pie

This isn't actually a pie, as the name suggests, but a two-layered sponge cake. It differs from the original Boston Cream Pie in that we use bananas in the batter to make it even richer.

10 tablespoons (1-1/4 sticks) plus 2 teaspoons unsalted butter, at room temperature, divided
2 cups mashed ripe bananas (about 6 medium bananas)
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
4 cups cake flour
1-3/4 cups sugar, divided
2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
Pastry Cream, recipe follows
Chocolate Ganache, recipe follows

Preheat the oven to 350 degrees F. Lightly grease 2 (10-inch) cake pans with 1 teaspoon of the butter. Line the bottoms with parchment paper, and butter the parchment with 1 teaspoon of the butter. Set aside.
Puree the bananas, sour cream, eggs, and vanilla in a food processor.

Sift the cake flour, 3/4 cup sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment.
In the bowl of an electric mixer, cream the remaining 10 tablespoons butter and 1 cup sugar. On medium speed, add the dry ingredients in 3 additions, alternating with the wet, scraping the sides of the bowl and beating well after each addition.

Pour the batter into the prepared pans. Bake the cake is lightly browned and bounces back when touched with your fingers, about 30 to 40 minutes, depending upon your oven. Let cool for 10 minutes before turning out onto a wire rack to cool completely. Peel off the parchment paper.
To assemble the cake, using a long serrated knife, trim off the rounded top of each cake layer to make them flat. Place the bottom layer on a wire rack set over a baking sheet. Spread the Pastry Cream evenly over the top. Place the next cake layer upside down on the first. Wrap the cake around the sides with double layers of plastic wrap to keep the pastry cream from oozing out. Gently press down on the top layer. Remove the plastic wrap and scrape off any excess pastry cream.
Slowly pour 1 to 1 1/2 cups of the Chocolate Ganache onto the top of the cake, letting it run down the sides. Let sit for 5 minutes, then, in several applications, slowly pour on the remaining ganache until the cake is completely covered. Chill until ready to serve.
makes 1 (10-inch) pie

Pastry Cream

2 cups plus 2 tablespoons heavy cream, divided
1/2 cup plus 3 tablespoons sugar, divided
1/2 vanilla bean, split lengthwise in half and seeds scraped out, seeds and bean reserved
3 large egg yolks
3-1/2 tablespoons cornstarch

Combine 2 cups of the cream, 1/2 cup plus 1 tablespoon of the sugar, and the vanilla bean in a medium saucepan. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
Combine the remaining 2 tablespoons heavy cream, the remaining 1 tablespoon of sugar, the egg yolks, and cornstarch in a medium bowl and whisk until pale yellow. Slowly add 1/2 cup of the hot cream to the egg yolk mixture, whisking constantly until smooth. Add the egg yolk mixture back to the hot cream, and whisk well to combine. Return to medium heat, and cook, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours. Whisk until smooth before using.
makes about 3 cups

Chocolate Ganache
2 cups heavy cream
1-1/4 pounds semisweet chocolate, chopped (about 3 1/4 cups)
Scald the cream in a small saucepan over medium heat. Remove from the heat.
Place the chocolate in a heat-proof bowl. Add the hot cream and let sit for 2 minutes, then whisk until smooth. Let cool slightly before pouring over the cake.

Bobby Flay Profile and Recipes

Chef Bobby Flay is truly a chefs chef. Innovative, inspired and evolving.In his early days he was a salad maker at Joe Allen Restaurant in New York where his father was a collaborator. Joe Allen was moved by Flay's instinctive skills and chose to pay his tuition at the French Culinary Institute.

Flay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. Subsequently , he began working as a sous-chef, rapidly learning the culinary arts. Flay was handed the executive chef's position after a week when the executive chef was fired. Flay quit when he realized he was not ready to run a kitchen. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Flay to southwestern and Cajun cuisine, which came to define his culinary career. Flay has also added an extensive knowledge of Cajun and Creole styles to his recipe base.
Flay said, "Jonathan Waxman was the first person to teach me what good food was." Flay also worked for a brief time on the floor at the New York Stock Exchange. Flay's first position as a chef was as the executive chef at Miracle Grill in New York's East Village, where he worked from 1988 to 1990. This got the attention of restaurateur Jerome Kretchmer, who was searching for a southwestern style chef. Struck by Flay's food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. Shortly after, Flay became a partner. In November 1993, Flay partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in the Flatiron District, just a couple of blocks away from Mesa Grill.
Bobby opened a second Mesa Grill at Caesars Palace in Las Vegas in 2004, and in 2005 he opened up Bar Americain, an American Brasserie, in Midtown Manhattan. He continued to expand his restaurants by opening Bobby Flay Steak in the Borgata Hotel Casino & Spa in Atlantic City, New Jersey. This was followed by a third Mesa Grill in The Bahamas, located in The Cove at Atlantis Paradise Island, which opened on March 28, 2007.
In addition to his restaurants and television shows, Flay has been a master instructor and guest chef at the French Culinary Institute. Although he is not presently teaching classes, he now and then visits when his agenda allows.
Flay opened Bobby's Burger Palace in Lake Grove, New York on July 15, 2008. The restaurant is situated at the Smith Haven Mall. The restaurant is an homage to Flay's memories of hamburger joints from when he was a kid. A second location opened up on December 5, 2008 at the Monmouth Mall in Eatontown, New Jersey and a third location opened March 31, 2009 in the Bergen Town Center in Paramus, New Jersey. Flay's fourth store opened at the Mohegan Sun Casino in Southeast Connecticut July 1, 2009.
Flay has been showcased on episodes of TV's Great Chefs.
Bobby Flay has had seven cooking shows onThe Food Network,
He also was a judge on Wickedly Perfect, The Next Food Network Star, and The Next Iron Chef. He also cooked with Emeril Lagasse on his show Emeril Live, and with Paula Deen on her show, Paula's Party.
Flay is an Iron Chef on the show Iron Chef America. In 1997, when the original Iron Chef show visited New York for a special battle, he challenged Iron Chef Masaharu Morimoto to battle rock crab. After the hour battle ended, Flay stood on top of his cutting board and raised his arms in premature victory. Not realizing that cutting boards and knives are sacred in Japan, he offended Morimoto who criticized his professionalism, saying that Flay was "not a chef". Flay came out the loser the battle.
Flay challenged Morimoto to a rematch in Morimoto's home, Japan. In this battle, at the end of the hour, Flay threw his cutting board on the floor and stood on the counter yet again to raise the roof with the audience. This time, Flay won. Though they share a heated past, Flay and Morimoto, who are both Iron Chefs on Iron Chef America, are now buddies. They even teamed – and won, against fellow Iron Chefs Mario Batali, Locke Michaels and Hiroyuki Sakai in the Iron Chef America: Battle of the Masters "Tag Team" battle.
On a special episode of Iron Chef America originally airing on November 12, 2006, Flay and Giada De Laurentiis faced off against, and were defeated by, Rachael Ray and Mario Batali.This was the highest rated show ever broadcast on Food Network.
The team of Iron Chefs Bobby Flay and Michael Symon defeated the team of Iron Chefs Cat Cora and Masaharu Morimoto in a special episode titled "Thanksgiving Showdown", which originally broadcast November of 2008.

Here's a sampling of some Great Bobby Flay recipes:
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Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa

1 tablespoon rapeseed oil
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 ancho chiles
2 grilled red peppers, cut into 1/2-cm thick strips
2 tablespoons pine nuts
2 teaspoons honey
225g fresh goat cheese, cut into 4 slices
3 cloves garlic, coarsely chopped
3 tablespoons chopped fresh coriander leaves
3 tablespoons red wine vinegar
4 filet mignon
4 teaspoons coarsely ground black pepper
Black Pepper Crusted Filet Mignon with Goat Cheese:
Coriander leaves, for garnish

Roasted Red Pepper and Salsa:

For the Salsa: Place the red chillies in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
Remove the chillies from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 60ml of the soaking liquid. Blend until smooth.
Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, coriander, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.

Black Pepper Crusted Filet Mignon with Goat Cheese:
Heat your outdoor grill to high.
Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each fillet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
Remove the steaks from the grill, let rest for 5 minutes. Top each fillet with the roasted red pepper salsa. Garnish with coriander leaves, before serving.
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Red Curry Marinated Prawns

1 (400g ) can unsweetened coconut milk
1 lime, juiced
1/2 red onion, peeled and finely chopped
2 tablespoons red curry paste
2 to 3 tablespoons canola oil
25g chopped fresh coriander leaves
900g prawns, shell and tail left on
Salt and freshly ground pepper

Heat grill to high. Whisk together coconut milk, curry paste, onion, coriander, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place prawns in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
Remove prawns from the marinade and grill for 1 1/2 to 2 minutes per side. Serve.
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Tangerine-Maple Glazed Chicken Thighs and Drumsticks

1 small red onion, coarsely chopped
1 tablespoon low-sodium soy sauce
1 tangerine or orange, zested
1 teaspoon coarsely ground black pepper, plus more for seasoning
1.1L tangerine juice or tangerine-orange juice, not from concentrate
2 spring onions, thinly sliced, for garnish
4 sprigs fresh thyme
5 tablespoons rapeseed oil
65ml pure maple syrup
8 bone-in chicken thighs
8 chicken drumsticks
Grilled oranges and tangerines, for garnish
Salt

Heat the barbecue to medium-high.
Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 125ml, 20 to 25 minutes.
Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.
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Lamb and Red Pepper Stew

1 red peppers
1 yellow peppers
1 to taste salt & freshly ground black pepper
1.25 cups chicken broth
1.25 cups red wine
1.5 lbs lamb
2 garlic clove
2 onion
3 tablespoons flour
5 tablespoons olive oil

Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
Check the lamb seasoning before serving.
Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.
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Bobby created this recipe for his wife, Stephanie March, "a Texan who loves brisket and coleslaw."
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Bobby Flay's Juicy Texas Burgers

3/4 cup mayonnaise
1/2 small onion, finely shredded
3 tablespoons cider vinegar
2 tablespoons sugar
2 teaspoons celery seeds
8 cups shredded green cabbage
1 large carrot, finely shredded
Salt and freshly ground pepper
burgers
2 pounds ground beef chuck
Vegetable oil, for rubbing
Salt and freshly ground pepper
3/4 cup barbecue sauce
4 hamburger buns, split
Sliced pickles

Make the Coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
Make the Burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce and grill until glazed, about 1 minute per side.
Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.
Serve with smoky, full-bodied Texas bock beer: Spoetzl Brewery’s Shiner Bock.
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Great Thanksgiving Recipes

Roast Turkey with Herbal Rub

1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Preheat oven to 325.

Remove giblets and neck from turkey and reserve for broth.
Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.

In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Yields 18 servings at 6 ounces per portion.
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Herb-Roasted Turkey with Citrus Glaze

1 15-Pound WHOLE TURKEY fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine (see note)
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided

Preheat oven to 325.
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.
Fold neck skin and fasten to the back with 1 or 2 skewers.
Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.
Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours.
During the last hour of roasting time, baste with the pan drippings.
During the last 30 minutes, baste with the citrus glaze.
Loosely cover with lightweight foil to prevent excessive browning.
Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
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Old Fashioned Bread Stuffing

3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 TBSP butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)

The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes).
Remove insides for later use or discard. Keep water and put aside.
Preheat oven to 350 degrees.
Chop onion and celery and place into food processor until minced.
Melt 2-3 tablespoons of butter in large saucepan.
Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you\'ve chopped, you may have to saute the onion and celery in two parts.
Once cooked, pour the onion/celery mixture directly over the dried out bread.
Pour 1/2 tsp. sage over bread/onion/celery mixture.
Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in.
Mixture thoroughly and smell/taste for perfect stuffing.
If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
If you are using oysters, add them now.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
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Minnesota Wild Rice Dressing

4 Slices TURKEY BACON cut into 1-inch pieces
1 Cup onion chopped
1 Cup celery chopped
1/2 Pound mushrooms sliced
1 Package (4 ounces) wild rice cooked according to package directions
2 Cups bread crumbs
1/2 Pound TURKEY BREAKFAST SAUSAGE cooked
1 Teaspoon dried oregano
1/2 Teaspoon dried sage
Salt
Pepper

Preheat oven to 325.
In medium-size skillet, over medium heat, saute bacon until almost crisp.
Add onion, celery and mushrooms; continue cooking until vegetables are tender.
In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
Season to taste with salt and pepper if desired.
Spoon dressing into lightly greased 2-quart casserole dish.
Bake, covered, at 325 degrees F. 35 to 40 minutes.
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Cornbread Stuffing

2 Tbsp. cooking oil
4 cups cornbread (crumbled)
1/2 lb. chopped chicken livers
1/2 lb. chopped chicken gizzards
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
Poultry seasoning, salt and black pepper (add according to taste)
Butter or olive oil for sauteing vegetables
Chicken broth

Brown chopped chicken livers and gizzards over medium heat in cooking oil.
Add celery, onion, and bell pepper cook until soft.
Season with salt, pepper, and poultry seasoning.
Add crumbled cornbread to vegetables and meat.
Pour chicken broth into mixture until it reaches the desired consistency.
Adjust seasoning and cool before stuffing bird.
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Basic Turkey Gravy

1 Package Neck, heart, gizzard from TURKEY giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 TURKEY liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture.
Cook and stir, until gravy boils and is slighty thick.
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Sweet Potato Casserole

2 lbs. sweet potatoes, boiled, peeled and mashed
2 eggs, beaten 2 oz.
margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 tsp. baking soda
1/2 tsp. nutmeg and cinnamon

Preheat oven to 350.
Combine all ingredients and mix well. Will be very soupy.
Bake at 350°F for 1 hour
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Pumpkin and Praline Pie

2 pie crusts

Filling:
1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. flour
1 tbsp. bitters (optional)
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1 egg, lightly beaten
2 tbsp. butter
1 can (29 oz.) pumpkin
1 can (12 oz.) evaporated milk
1/4 cup milk
1 cup water

Praline:
4 tbsp. butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)

Mix sugars, flour, bitters, spices in large bowl.
Stir in egg; set aside.
Melt butter in large skillet over low heat.
Add pumpkin, simmer, stirring occasionally until purèe thickens slightly, 10 minutes.
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Caramelized Pear Strudel

1/2 cup sugar
1 tablespoon cornstarch
3 large pears, peeled and finely chopped
1/2 cup fresh or frozen cranberries, thawed
2 tablespoons butter
1/2 cup dried cranberries
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
6 sheets phyllo dough (14 inches x 9 inches)
1 teaspoon confectioners' sugar

In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in the dried cranberries, ginger, orange peel and cinnamon. Cool.
Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out.) Repeat five times with remaining phyllo. Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet.
Bake at 400° for 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.
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Jacques Pepin Profile and Recipes

The great french chef has educated many on PBS, cooking alongside Julia Child. Author of nineteen cookbooks, he was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents’ restaurant, Le Pelican. At thirteen years of age, he began his formal apprenticeship at the distinguished Grand Hotel de L’Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the famed Plaza Athenee. From 1956 to 1958, Mr. Pepin was the personal chef to three French heads of state, including Charles de Gaulle. Here are a few of his classic dishes:

Scalloped Potatoes With Garlic and Cream

SERVES 6 -8
* 3-4 lbs boiling potatoes (such as Yukon Gold or red waxy potatoes)
* 1 quart 35% cream or heavy cream or whipping cream
* 3-4 cloves garlic, peeled and crushed
* 2 teaspoons salt, to taste
* pepper

Peel and thinly slice enough potatoes to almost fill a 6 quart covered heat proof caserole. Do not immerse the sliced potatoes in water as this will remove the surface starch needed to thicken the dish.
Bury the crushed garlic in the sliced potatoes. Add enough cream so that you can see the cream near the surface and through the potatoes. Season to taste with salt and pepper.
Bring slowly to a simmer on top of the stove, cover and place in a 350 degree oven for approx 1.5 hours (1 and 1/2 hours)or until done uncovering the dish for the last 1/2 hour.
The top should be nicely browned and a knife should pierce the potatoes easily. Most of the liquid should have been absorbed by the potatoes and the remainder be fairly thick.
Let stand for 20 minutes before serving.
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Crusted Red Snapper

4 Servings
* 4 Red Snapper Fillets
* 3 sl Bread, Day Old, (1-2C)
* 2 Cloves Garlic, Minced
* Green Onion Tops, Or Fresh
* 1 ts Olive Oil,
* 1 tb Icbinb-Light

Melt the lowfat margarine and mix the olive oil with it. (He originally used butter)(The original recipe also called for 1 T olive oil..I cut it back) Sprinkle a bit of salt over the tops of the red snapper fillets. Place them on a foil covered broiler pan. Make bread crumbs in the food processor using 3 slices of day old bread. Put in a bowl. Add the minced garlic, and the melted margarine and olive oil into the bread crumbs so that the crumbs are moistened. Pat part of the mixture on each fillet. Place 4 - 5 " from the broiler and broil 2 min. Remove and gently turn the fillets over. Pat the rest of the mixture on the second side. Broil for an additional 2 min. Remove and plate.
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HAM GEORGIA WITH PEACH GARNISH
Yield: 16 to 18 servings

INGREDIENTS:
1 fully cooked ham (16 to 17 pounds)

Peach-Mustard Glaze:
1/2 cup peach preserves
1 teaspoon freshly ground black pepper
2 tablespoons dried mustard
1 tablespoon balsamic vinegar
1/2 teaspoon ground allspice
2 tablespoons confectioners' sugar

1 cup water for deglazing drippings from baked ham
3 cups demi-glace [Demi-glace can be bought at gourmet markets; otherwise boil homemade meat stock over high heat until reduced by half; it should be highly gelatinous, slightly syrupy, and have a beautiful reddish-brown color.]

Peach Sauce:
4 tablespoons unsalted butter
3 pounds large ripe peaches (about 10), each pitted (but not peeled) and cut into 8 wedges
1/3 cup sugar
4 ounces dried peaches, cut into 1/2-inch slices
3 tablespoons cider vinegar
4 cups combined demi-glace and deglazed ham drippings (see above)
1 teaspoon salt
1 teaspoon potato starch dissolved in 1 tablespoon water (for thickening, if needed)
1 cup julienned basil leaves

DIRECTIONS:
Put the ham in a large stockpot, and fill the pot with enough cold water to cover the ham. Bring the water to 170° F to 180° F (below the boil; if boiled, the ham will crack open at the joint). Cook at that temperature for 3 hours, then let cool in the cooking water.

When ready to proceed with the recipe, remove the ham from the water. With a knife, remove the skin from the ham, and trim the surface of the meat where it is brown and skin-like around the shank bone. To make carving easier later on, remove the pelvis or hipbone by running a knife around it. When the skin has been removed, trim off all but a thin layer of white fat from the surface of the ham.

Run the point of your knife in a criscrosss pattern through the remaining fat on the top of the ham, cutting slightly into the surface of the meat. This scoring will help the glaze adhere to the meat while it cooks. Preheat the oven to 350° F.

For the peach-mustard glaze: In a small bowl, mix together the preserves, pepper, mustard, balsamic vinegar, and allspice. Spread this coating on the top surface of the ham, place it in a roasting pan, and bake in the 350° F oven for 30 minutes. Reduce the heat to 325° F, and continue cooking the ham for 1 hour. Sprinkle the powdered sugar on top, and cook for another 30 minutes, until nicely glazed. Transfer the ham to a platter, and set it aside in a warm place while you make the peach sauce. Discard the accumulated fat in the roasting pan, and add the 1 cup of water to the drippings in the pan, stirring to loosen and mix in the solidified juices. Add the demi-glace and bring to a boil. Reserve for use in the peach sauce.

For the peach sauce: Heat the butter in two large skillets, 2 tablespoons of butter per skillet. When it is hot, add half the peach wedges to each skillet, and sauté for 2 to 3 minutes. Sprinkle with the sugar, dividing it between the skillets, and continue cooking for 3 to 4 minutes longer. Add the dried peach julienne and the vinegar, half to each skillet, and stir to mix. Combine the contents of both skillets in one saucepan. Strain the reserved demi-glace mixture over the peaches, and stir in the salt. if the sauce is thinner than you would like, add the dissolved potato starch, and bring to a boil. Boil 1 or 2 minutes. At serving time, stir in the basil.

To serve: To make carving easier, make a vertical cut down into the ham approximately 1 inch above the shank bone. The object is to make a guard that your knife will not go beyond when you slice the ham; this will give a clean bottom edge to the slices and also protect your hand from the knife in case it happens to slide while you are slicing the meat. Slice the ham on the bias, stopping at the cut edge, and arrange the meat on a warm platter. Serve three or four slices of ham per person with a few slices of the peaches and the sauce spooned around and over the meat.
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Oysters Rockefeller

10 ounces fresh spinach
2 tablespoons olive oil
1 teaspoon chopped garlic
Salt
Pinch of red pepper flakes
2 dozen medium to large oysters
4 slices bacon
3 tablespoons butter
3 tablespoons chopped shallots

1. Clean the fresh spinach, removing and discarding the larger stems. Heat olive oil in a skillet over medium heat, and when it is hot, add the spinach to the pan. Cover with a lid; the spinach will start softening and reducing in volume. When it becomes soft, turn it in the pan and add the chopped garlic, salt, and red pepper flakes. Cook, tossing and mixing the spinach, for 1 1/2 to 3 minutes, until it is wilted and just tender. Transfer to a bowl and set aside.

2. Open oysters. Drain off the juice, reserving it for other uses.

3. Preheat the oven to 190°F (87°C).

4. On each of four ovenproof plates, spoon 6 small mounds of spinach inches apart, and press down on the tops gently to make an indentation or “nest” in the center of each mound. Place a raw oyster in each of these indentations and put the plates in the oven to warm while you cook the bacon and the shallots and butter.

5. Arrange the bacon side by side on a ridged microwave tray. Microwave for about 5 minutes, until nicely crisped, and then cut or break the slices into 1/4-inch pieces.

6. To finish, melt the butter in a small skillet over medium heat. Cook it until it starts changing color, becoming light brown. Add the shallots, stir, and cook for about 30 seconds longer, so the butter continues to cook along with the shallots.

7. Remove the hot plates of spinach and oysters from the oven, spoon a little shallot butter on top of each, and sprinkle on some bacon pieces. Serve immediately.
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TV Chef Lidia Bastianich Profile and Recipes

Lidia Bastianich is an American chef from Croatia. She specializes in Italian-American cuisine, and has been a mainstay on PBS (Public Television) cooking for years with shows such as Lidia's Italy.
Lidia owns several restaurants, Felidia and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh, Pennsylvania; and Lidia's Kansas City in Kansas City, Missouri. with her son Joseph Bastianich a winemaster.

Lidia Bastianich Veal Scallopine Marsala
Serves 4
Ingredients:
8 scallopine of veal
Salt and pepper
1 cup unbleached flour
1/3 cup vegetable oil
1 stick butter
2 tbs. shallots, finely chopped
2 cups mushrooms (shiitake, fresh porcini, champignons), cleaned and sliced
1/2 cup dry marsala wine
1/2 cup chicken stock
2 tbs. parsley, chopped


Directions:
Lightly salt and pepper the veal, dredge it in flour and shake the excess off.


In a wide skillet, heat the vegetable oil until it is hot but not smoking. Sauté the floured veal on both sides until golden and set on a plate. Drain the oil off and return to fire. Add half of the butter and the shallots. Cook for a few minutes until wilted, add mushrooms, salt and pepper and sauté over medium heat until all water has evaporated from the mushrooms, approximately 10 minutes. Add marsala wine and let cook until all alcohol has evaporated or burned off, approximately 7 minutes. Add the remaining butter and chicken stock, bring all to a vigorous boil and season with salt and pepper. When half boiled down, add meat and let simmer for 5 minutes.
Add parsley and serve.
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Lidia Bastianich's Shrimp Scampi
Scampi
Scampi (Nephrops Norvegicus) are spiny, hard-shell crustaceans that resemble small lobsters more than shrimp, except that they are powder pink in color. They are much prized but not as abundant as they used to be in the Mediterranean. One of the most common ways to prepare them is to saute them with garlic, onion and white wine. The same method was used by chefs in Italian-American restaurants to prepare shrimp (gamberi, in Italian), which were much more readily available. So they were called Shrimp Scampi, and the name has stuck, meaning shrimp prepared in the style of the beloved scampi.

Makes 6 servings


2 tablespoons extra virgin olive oil
3 large cloves garlic, minced
2 tablespoons finely chopped shallots
Salt
Freshly ground pepper
1/2 cup dry white wine
2 tablespoons fresh lemon juice
8 tablespoons unsalted butter, at room temperature
2 teaspoons minced parsley
2 teaspoons minced fresh tarragon
36 "U-10" shrimp (about 3 1/2 pounds, see Note)
6 to 8 sprigs fresh thyme


To make the flavored butter: Heat the olive oil in a small skillet over medium heat. Add the garlic and cook until pale golden, about 1 minute. Stir in the shallots, season generously with salt and pepper, and continue cooking, shaking the skillet, until the shallots are wilted, about 2 minutes. Add 1/4 cup of the wine, bring to a boil, and cook until about half of the wine has evaporated. Stir in 1 tablespoon of the lemon juice and boil until almost all of the liquid has evaporated. Transfer to a small bowl and cool completely. Add the butter, parsley and tarragon and beat until blended. To make the butter easier to handle, spoon it onto a 12-inch length of plastic wrap and roll it into a log shape, completely wrapped in plastic. Chill thoroughly. (The flavored butter can be made up several hours, or up to a few days in advance.)


Place the rack in the lowest position and preheat oven to 475°F. Peel the shrimp, leaving the tail and last shell segment attached.


Devein the shrimp by making a shallow cut along the curved back of the shrimp and extracting the black or grey vein that runs the length of the shrimp. Lay the shrimp flat on the work surface and, starting at the thick end, make a horizontal cut along the center of the shrimp extending it about three-quarters of the way down. Pat shrimp dry.


Using some of the flavored butter, lightly grease a low baking pan, such as a jelly roll pan, or ovenproof saute pan into which the shrimp fit comfortably without touching. Place each shrimp on the work surface with underside of the tail facing away from you. With your fingers, roll each half of the slit part of the shrimp in toward and underneath the tail, forming a "6" on each side of the shrimp and lifting the tail up.


Arrange the shrimp, tails up, on the prepared sheet or saute pan as you work, leaving some space between. Cut the remaining flavored butter into 1/2-inch cubes and disperse the cubes among the shrimp. Mix the remaining 1/4 cup wine and 1 tablespoon lemon juice and add it to the pan. Scatter the thyme sprigs over and around the shrimp. Season with salt and pepper and place the pan on the oven rack. Roast until the shrimp are firm and crunchy and barely opaque in the center, about 5 minutes. Transfer the shrimp to a hot platter or divide among hot plates. Drain the pan juices into a small pan. Bring to a boil over high heat and boil until the sauce is lightly thickened, 1 to 2 minutes. Spoon the sauce over the shrimp as is, or strain it first for a more velvety texture. Serve immediately.


Note:
When buying shrimp, the easiest way to determine the size is by using restaurant terminology. For example, "U/10," stands for "Under 10", which means there are 10 or fewer shrimp in a pound. "U-15" means fewer than 15 per pound; "21/25" means there are between 21 and 25 per pound, "16/20" between 16 and 20 a pound and so on. Retail terminology like "large," "jumbo" or "medium" can be misleading.
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Lidia Bastianich's Oven Braised Pork Chops w/Red Onions and Pears
Costolette Di Maiale Brasate Al Forno Con Pere


Makes 4 servings
2 cups balsamic vinegar
3 tablespoons extra virgin olive oil
6 garlic cloves, peeled
4 center cut pork rib chops, each about 12 ounces and 1 1/4 inch thick
1 large red onion (about 12 ounces), cut into 8 wedges
Salt
Freshly ground pepper
2 ripe but firm bosc pears, peeled, cored and cut into 8 wedges
1/4 cup red wine vinegar
2 tablespoons honey


The sugar in the honey helps to caramelize the pork, onion and pears as they oven-braise. It is a technique that works well with other roasted meats and birds as well. Just mix a little honey with the pan juices and baste or brush the roast with that during the last 10 minutes or so of roasting.


For some dishes, you want the onions cut fine, so they almost disappear. Here, I cut the onions large-and the pears, too-so they keep their shape and don't fall apart. Even when ripe, Bosc pears stay firmer than most, making them just right for this dish.


In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil and boil until the vinegar is syrupy and reduced to about 1/3 cup. Set aside.


Preheat oven to 425° F. Heat the oil in a large, heavy skillet with a flameproof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Lay the pork chops in and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned. Turn the chops, tuck the onion wedges into the pan and continue cooking until the second side of the chops is browned, about 6 minutes. Season with salt and pepper. About half way through browning the second side, tuck the pear wedges in between the chops.


Stir the red wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the vinegar/honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet if you have removed them. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully-it will be extremely hot.


Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion and pan juices around the chops. Drizzle the balsamic vinegar reduction around the edge of the plate.
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Lidia's Tuscan Style Biscotti


4 ounces blanched almonds
1 stick of butter
2 1/2 cups flour
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoons baking soda
3 eggs


Preheat the oven to 350 degrees Fahrenheit. Spread the almonds on a baking sheet and toast them in the oven until lightly golden. Cool them. Coarsely chop half of them, leaving the rest whole. Butter two large baking sheets.


Mix butter, sugar, flour, salt and baking soda together. Beat in the eggs and then the whole and chopped almonds, to obtain a firm dough. Knead the dough briefly, then divide it into 4 pieces. On a lightly floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 11/2 inches in diameter. Place two rolls, well separated, on each baking sheet and put them in the oven for 15 to 20 minutes, until very lightly browned and firm to the touch.


With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2 inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until the biscotti are very firm and crisp.


Let the biscotti cool on the racks, then transfer them to a tin for keeping.
____________________________________________________________________ Lidia Bastianich's Ricotta Cheesecake
Makes 8 servings


3 1/2 cups ricotta cheese
1/2 cup raisins
3 tablespoons dark rum
Softened butter and fine dry bread crumbs for the pan
5 large eggs, separated
3/4 cup sugar
Pinch salt
Grated zest of 1 large lemon
Grated zest of 1 large orange
1/2 cup heavy cream
1/2 cup pine nuts


Place the ricotta in a cheesecloth-lined sieve and place the sieve over a bowl. Cover the ricotta with plastic wrap and place in the refrigerator for at least 8 hours up to one day.
Combine the raisins and rum in a small bowl. Soak, tossing occasionally, until the raisins are softened and have absorbed most of the rum.
Brush an 8-inch spring form pan with enough softened butter to coat lightly. Sprinkle the bread crumbs over the butter to coat generously. Shake out the excess crumbs. Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, beat the egg yolks and sugar and salt with a whisk until pale yellow. Add the drained ricotta, lemon and orange zest and beat until blended thoroughly. Beat in the cream. With a rubber spatula, fold in the pine nuts and the raisins and rum, blending well.
In a separate bowl, beat the egg whites with a hand mixer or wire whisk until they form firm peaks when a beater is lifted from them. Add about one fourth of the egg whites to the ricotta mixture and gently stir them in. Add the remaining egg whites and fold them in, using a large rubber spatula to scrape the batter from the bottom of the bowl up and over the whites. Pour the cake mixture into the prepared pan and bake until the cake is golden brown on top and set in the center, about 1 hour and 10 minutes.
Cool the cake completely before removing the sides of the pan. Serve the cake at room temperature or chilled.
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Lidia Bastianich's Lasagna


Makes 12 servings, plus leftovers


2 lb fresh or packaged whole-milk ricotta cheese
Italian-American Meat Sauce (see below)
2 tablespoons olive oil
2 lbs lasagna noodles
2 large eggs
2 1/2 cups freshly grated Parmigiano-Reggiano cheese
1 lb mozzarella cheese, preferably fresh, sliced thin
Pinch salt


Directions:
I am always telling you not to add oil to the water when you cook pasta because it will reduce the adherence of sauce to the pasta amount of sauce that clings to the pasta. Cooking long, flat pasta - like these lasagna noodles - are the exception. They have a tendency to stick together when they cook; the oil will help prevent that. Inevitably, some noodles will break. Save the pieces, they will come in handy to patch the layers of lasagna.


You'll notice in the meat sauce recipe that the final consistency of the sauce should be fairly dense. Following that pattern, I suggest you drain the ricotta first to remove a lot of the moisture. Removing excess moisture from the ingredients will result in a finished lasagna that is more intense in flavor.


You may assemble the lasagna completely up to a day before you serve it, but don't cook it until the day you plan to serve it. Lasagna tastes better and is easier to cut if it is allowed to stand about an hour after it is removed from the oven. It will retain enough heat to serve as is or, if you prefer, pop it back in the oven for 10 to 15 minutes. My favorite way to serve lasagna is to bake it and let it stand 3 to 4 hours. Cut the lasagna into portions, then re-warm it in the oven.


Line a sieve with a double thickness of cheesecloth or a basket-type coffee filter. Place the ricotta over the cheesecloth and the sieve over a bowl. Cover with plastic wrap and refrigerate overnight or up to one day. Discard the liquid that drains into the bowl. Make the meat sauce.


Bring 6 quarts of salted water and the olive oil to a boil in an 8-quart pot over high heat. Stir about one third of the lasagna noodles into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until al dente, 8 to 10 minutes.


While the pasta is cooking, set a large bowl of ice water next to the stove. When the lasagna noodles are al dente, remove them with a wire skimmer and transfer to the ice water. Let them stand until completely chilled. Repeat the cooking and cooling with the remaining two batches of lasagna noodles. When the cooked noodles are chilled, remove them from the ice bath and stack them on a baking sheet, separating each layer with a clean, damp kitchen towel.


While the noodles are cooking, beat the eggs with the salt in a mixing bowl until foamy. Add the ricotta and stir until thoroughly blended. Preheat oven to 375° F.


To assemble the lasagna, ladle about 3/4 cup of the meat sauce over the bottom of a 15 x 10-inch baking dish. Arrange noodles lengthwise and side-by-side so as to cover the bottom of the baking dish and overhang the short ends of the dish by about 2 inches. (A little 'cut and paste' might be necessary. Also, the noodles will most likely overlap in the center of the dish. That is fine.) Spoon enough meat sauce, about 2 cups, to cover the noodles in an even layer. Sprinkle the sauce with ½ cup of the grated cheese. Arrange a single layer of noodles crosswise over the cheese so they overhang the long sides of the baking dish by about 2 inches, again trimming the noodles and overlapping them as necessary.


Spread the ricotta mixture evenly over the noodles. Arrange a single layer of noodles lengthwise over the ricotta, trimming the noodles as necessary. Arrange the sliced mozzarella in an even layer over the noodles. Spread 1 cup of the meat sauce over the cheese and sprinkle 1 cup of grated cheese over the sauce. Cover with a layer of noodles, arranged lengthwise. Spoon enough meat sauce, about 2 cups, to cover the noodles in an even layer and sprinkle the sauce with 1 cup grated cheese. Turn the noodles overhanging the sides and ends of the dish over the lasagna, leaving a rectangular uncovered space in the middle. Spread a thin layer of meat sauce over the top layer of noodles. Sprinkle with the remaining grated cheese. Cover loosely with aluminum foil and bake 45 minutes.


Uncover the lasagna and continue baking until the top is crusty around the edges, about 20 minutes. Let rest at least 30 minutes or up to 3 hours before cutting and serving. To re-warm a lasagna that has been standing, cover it loosely with foil and place in a 325° F oven until heated through, 15 to 45 minutes, depending on how long it has been standing.


ITALIAN-AMERICAN MEAT SAUCE
Sugo di Carne


Makes about 8 cups, enough to fill and sauce Italian-American Lasagna or to dress about 2 pounds pasta)


Two 35-ounce cans Italian plum tomatoes (preferably San Marzano)
1/4 cup extra virgin olive oil
2 medium yellow onions, diced (about 2 cups)
6 to 8 cloves garlic, peeled and chopped fine
5 or 6 meaty pork neck bones (about 3/4 pound)
1 pound ground beef
1 pound ground pork
Salt
3/4 cup dry white wine
1/3 cup tomato paste
4 bay leaves
1 1/2 teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
3 to 4 cups hot water


Directions:
If you have trouble finding ground pork, or if you prefer to grind your own, it's really very easy. (And if you buy a piece of bone-in pork to grind, you'll have the bones you need for the sauce.) Remove all bones and gristle from the meat, but leave the fat. Cut the pork into 1-inch pieces, chill them thoroughly. Grind about half at a time in a food processor fitted with the metal blade. Pulse, using quick on/off motions until the meat is coarsely ground.


In my region of Italy, tomato paste is usually added along with the onions to caramelize it a little bit. But around Naples, and the rest of Southern Italy, tomato paste is stirred right into the sauce. That's how I do it here.


When the sauce is finished simmering, you can pull the meat from the bones and stir it into the sauce or you can do what I do- nibble on them while the sauce perks away. This makes quite a bit of sauce-enough to feed a small crowd and have enough left over to freeze in small quantities for a quick pasta meal for one or two.


Pass the tomatoes and their liquid through a food mill fitted with the fine blade. Set aside.


Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, dump in the garlic and cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the pork bones and cook, turning, until lightly browned on all sides, about 5 minutes. Add the ground beef and pork and season lightly with salt. Cook, stirring to break up the meat, until the meat changes color and the water it gives off is boiled away, about 10 minutes. Continue cooking until the meat is browned about 5 minutes. Add the bay leaves and oregano then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot, until the wine is almost completely evaporated. Pour in the tomatoes, then stir in the tomato paste until is dissolved. Season lightly with salt. Bring to a boil, adjust the heat to a lively simmer and cook, uncovered, stirring often, until the sauce takes on a deep, brick-red color, 2 to 3 hours. Add the hot water, about ½ cup at a time, as necessary to maintain the level of liquid for the length of time the sauce cooks.


Skim off any fat floating on top and adjust the seasoning as necessary. The sauce can be prepared entirely in advance and refrigerated for up to 5 days, or frozen for up to 3 months.


Tomato Paste
Tomato paste is the essence of tomato in a concentrated form. I use tomato paste to bring an intense tomato flavor to a dish, or when I want the sweetness and mellow flavor of tomato without the acidity of fresh tomatoes. I also add tomato paste to soups, braised meat dishes and slow-simmered tomato sauces for a rich color and complexity of flavor. The next time you make a roast, dilute a tablespoon of tomato paste in a cup of hot stock or water and add it to the pan. It will give the roast a bit of color and a lot of taste.


Traditionally, tomato paste is made by spreading very ripe tomatoes on a wooden board to dry in the sun. As they dry, the tomatoes are turned daily and spread out on the board, like plaster of Paris, until most of their water is evaporated. During the drying process, the tomatoes' acidity is greatly reduced and their flavor and sweetness is intensified. Today, tomato paste is dehydrated in commercial plants by boiling the tomatoes down, then drying them in a slow oven.


To give tomato paste a nuttier flavor, I like to caramelize it by cooking it in oil along with vegetables before the other ingredients are added to the pot. And, to get the most out it, I like to cook it longer than I would fresh or canned tomatoes.

Julia Child Recipes

Eggplant And Cheese Quiche Julia Child Recipe

Serves 1
1/2 pound firm eggplant
1/2 teaspoon salt
Olive oil
2 tablespoons minced shallots -- or
green part of scallions
1 clove garlic -- finely minced
1/3 cup grated Parmesan and Swiss -- combined
1 pinch pepper
1/2 cup heavy cream
1 partially baked 8 or 9 inch pie shell
1 1/2 tablespoons butter cut in 1/4? bits
1 tablespoon fresh chopped parsley
1/4 teaspoon thyme or herb mixture
3 eggs
1 pinch of nutmeg
Salt to taste

Peel eggplant and cut in 3/4 inch dice. In bowl, toss eggplant with salt and le
t stand 20 to 30 minutes. Drain and pat dry with towel. In large skillet, heat
1/8 inch layer of olive oil. When very hot, but not smoking, add the eggplant.
Toss and turn frequently for 4-8 minutes until tender, but not mushy, just ligh
tly browned. Toss in the shallots or scallions and garlic, shaking pan over hea
t for a minute to cook them. Turn eggplant mixture into a large sieve set over
a bowl to drain off excess oil. Carefully mix the eggplant with the parsley, he
rbs and 1/2 the cheese. Pour over pastry shell. In small bowl, beat together th
e eggs, pepper, nutmeg and cream. Salt mixture if the cooked eggplant doesn't a
lready have enough salt. Pour this mixture over the eggplant in the pastry shell. Sprinkle with remaining cheese and dot with butter. Bake in a preheated 375
degree oven about 30 minutes or until puffed and brown.
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Julia Child's Lobster Thermidor
SERVES 6

Step 1 ingredients

* 3 cups dry white wine
* 1 large onion, thinly sliced
* 1 medium carrot, thinly sliced
* 1 stalk celery, thinly sliced
* 6 sprigs fresh parsley
* 1 bay leaf
* 1/4 teaspoon thyme
* 6 peppercorns
* 1 tablespoon dried tarragon

* 3 (2 lb) live lobsters

Step 2

* 1/2 lb sliced fresh mushrooms
* 1 tablespoon butter
* 1 teaspoon lemon juice
* 1/4 teaspoon salt

Step 3 the sauce

* 5 tablespoons butter
* 6 tablespoons flour
* 1 tablespoon cream

Step 4

* 1 tablespoon dry mustard
* 2 egg yolks
* 1/2 cup whipping cream
* 1 pinch cayenne pepper

* 4-6 tablespoons additional whipping cream

* 4 tablespoons butter
* 1/3 cup cognac

* 1/2 cup grated parmesan cheese or swiss cheese
* 2 tablespoons butter, cut into pieces

Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes.
Bring to a rolling boil and then add the live lobsters.
You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
When the lobsters are cooked, remove them from the kettle.
Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.
Strain the liquid into a large saucepan and bring to a simmer.
Cook the first 2 ingredients from Step 3 slowly together in another saucepan.
Be sure not to brown it!
Remove from heat, and beat in the lobster-mushroom liquid.
Boil, stirring constantly, for 1 minute.
Drizzle the cream from step 3 on top of the sauce.

Discard 'sand sacks' in the heads and intestines.
Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the mixrure from step 4.

Beat the lobster-mushroom sauce into this mixture in small spats.
Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
Boil slowly for 2 minutes.

By now the sauce should be thick enough to coat a spoon pretty heavily.
Set aside, top filmed with a spoonful of cream.
Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.
Set the skillet with the butter from step 6 over medium heat.
When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.
Preheat oven to 425°F.
Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat.
Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
Heap the lobster mixture into the shells, and cover with the remaining sauce.
Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on).
Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
Serve immediately!
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Julia Child Bourguignonne

Serves 6
6-ounce chunk of bacon
9- to 10-inch casserole dish, 3 inches deep
1 tablespoon olive oil or cooking oil
3 pounds lean stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
Crumbled bay leaf
Blanched bacon rind
18 to 24 small white onions, brown-braised in stock
1 pound quartered fresh mushrooms sautéed in butter
Parsley sprigs

Remove rind and cut bacon into lardons (sticks, ¼-inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.

Preheat oven to 450º. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.

Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.

Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce