Food Recipes Theme http://alt-foodrecipes.inspirythemes.com Just another WordPress site Thu, 05 Mar 2015 07:55:18 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.5 Homemade English Muffins http://alt-foodrecipes.inspirythemes.com/recipe/homemade-english-muffins/ http://alt-foodrecipes.inspirythemes.com/recipe/homemade-english-muffins/#comments Sat, 17 Mar 2012 12:04:13 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=362 Homemade-English-Muffins

Nooks and crannies. These three words became my mantra as I set out to bake one of my all-time favorite breakfast staples from scratch. Afterall, it’s an English muffin’s series of nooks and crannies that really sets it apart from the other breads in the breakfast lineup. If I was going to replicate anything close to my childhood favorite Thomas’, I was going to have to ensure the development of enough peaks and valleys to adequately support my preferred topping of butter and a little of my mom’s homemade strawberry jam.]]> Homemade-English-Muffins

Ingredients

  • 12 grams active dry yeast (a little less than the contents of two 1/4-ounce packets)
  • 1/4 cup lukewarm water
  • 1 3/4 cups buttermilk
  • 4 cups bread flour
  • 1/4 cup granulated sugar
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 5 tablespoons unsalted butter, at room temperature
  • Nonstick vegetable oil spray
  • Cornmeal as needed

Method

Step 1

Make the dough: Combine the yeast and warm water in the bowl of a stand mixer fitted with a dough hook attachment. Stir until the yeast has been sufficiently dissolved.

Step 2

Warm the buttermilk in a small pan over low heat or microwave until it is just lukewarm and no longer cold from the refrigerator. Stir the buttermilk into the yeast/water mixture.

Step 3

Add the flour, sugar and kosher salt to the wet ingredients in the bowl, turn the mixer on to medium-low speed and process just until a shaggy, loose dough comes together, about 3 to 4 minutes.

Step 4

With the mixer still running, add the room-temperature butter into the bowl one tablespoon at a time until each is almost fully incorporated. Knead the dough on medium-low speed for 7-8 minutes, or until it is tacky but no longer sticky and holds it’s shape. The dough will never fully collect from the side of the bowl, but will begin to slowly climb up the hook attachment.

Step 5

Lightly spray a large mixing bowl with vegetable oil and scrape the dough from the mixer into it. Cover the bowl with plastic wrap and allow it to rest and expand for about 1 hour.

Step 6

After the dough has risen, place the bowl into the refrigerator for 30 minutes to 1 hour to chill, thus making the dough easier to handle.

Step 7

Shape the muffins: Line a rimmed baking sheet with parchment paper and evenly scatter on a 1/4-inch thick layer of cornmeal. Set aside.

Step 8

Scatter your work surface with a very fine dusting of flour and lightly flour your hands as well. Turn the dough out onto the work surface and knead it a few times to deflate it. Shape it into a fat, smoothish log.

Step 9

Pinch off a clump of dough slightly larger than a golf ball (about 40-50 grams if you have a kitchen scale) and lightly roll the piece of dough into a neat ball, applying as little pressure as possible. As you shape each ball, transfer the balls of dough, one by one, to the cornmeal-lined baking sheet, then pat it down gently to adhere some of the cornmeal.

Step 10

Grab the ball very gently by it’s sides and flip it over, gently adhering cornmeal to the other side. Leave about an inch of space between each future muffin to allow for rise as they may need. From here you can proceed with the recipe directly or refrigerate the baking sheet, wrapped in plastic wrap for up to three days.

Step 11

Griddle-bake the muffins: Preheat the oven to 250°. Warm a cast-iron skillet or griddle over very low heat for 5 minutes. Sprinkle the skillet with a light, even layer of cornmeal.

Step 12

Grab one of the proofed muffins by it’s uncornmealed sides and dust off any excess cornmeal clinging to their tops and bottoms. Working in batches, transfer the muffins to the griddle. Griddle-bake the muffins very slowly, allowing a full 4-5 minutes or until their tops are slightly puffed up. Using an offset spatula, carefully flip each muffin and allow to griddle-bake on their other side for another 4-5 minutes. You should notice the muffins beginning to form a noticeable skin. Flip them again and cook for another 5-6 minutes and then flip them again. This may seem tedious and unnecessary, but this process aids in the development of a light-as-air interior. At this point you can slightly bump up the heat and gently toast their tops and bottoms, flipping every 2-3 minutes or until they are patchy brown and uniformly golden.

Step 13

Place the muffins on a baking sheet lined with parchment paper and bake them in the oven for 10-12 minutes to finish cooking. Remove from the oven and let them cool on the baking sheet until cooled to room temperature.

Step 14

To Serve: Using a fork, puncture an equator of tiny holes around the middle of each muffin and then pry apart the two halves.

]]> http://alt-foodrecipes.inspirythemes.com/recipe/homemade-english-muffins/feed/ 0 Ham & Cheese Breakfast Sandwich http://alt-foodrecipes.inspirythemes.com/recipe/ham-cheese-breakfast-sandwich/ http://alt-foodrecipes.inspirythemes.com/recipe/ham-cheese-breakfast-sandwich/#comments Sat, 17 Mar 2012 11:56:22 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=360 Ham-and-Cheese-Breakfast-Sandwich

Warm 2 tablespoons of the butter in large, nonstick skillet over low heat. Rub the inside of a 3-inch ring mold or cookie cutter with some butter or spray liberally with nonstick cooking spray. Repeat with the remaining molds and set them inside of the skillet to heat up slightly.]]> Ham-and-Cheese-Breakfast-Sandwich

Ingredients

  • 4 extra-large, organic eggs from pasture raised chickens
  • 4 tablespoons unsalted butter or nonstick cooking spray
  • 4 English muffins, fork split
  • 4 slices organic American cheese
  • 4 slices Canadian bacon
  • Kosher salt and freshly ground black pepper

Method

Step 1

Warm 2 tablespoons of the butter in large, nonstick skillet over low heat. Rub the inside of a 3-inch ring mold or cookie cutter with some butter or spray liberally with nonstick cooking spray. Repeat with the remaining molds and set them inside of the skillet to heat up slightly.

Step 2

Carefully crack each of the four eggs into their own small bowls or teacups. Taking your time, and ensuring that each ring mold is sitting squarely on the base of the skillet, pour the eggs from their cups into the ring molds. Season the eggs to taste with salt and black pepper. Now is the time to break the yoke if you want. Cover the skillet and allow the eggs to gently cook until they have set and are no longer runny, about 8-10 minutes.

Step 3

Meanwhile, lightly toast the English muffins and warm the Canadian bacon in another small skillet set over medium heat.

Step 4

When the eggs are cooked, carefully remove the molds from the skillet. If the eggs do not release on their own from the molds, run a small paring knife along the base of the mold to free any stuck edges.

Step 5

Compose the sandwiches by lightly buttering each half of the English muffins then layer a slice of American cheese, then the egg followed by a slice of the warmed Canadian bacon. Top with the other half of the muffin and serve immediately.

]]> http://alt-foodrecipes.inspirythemes.com/recipe/ham-cheese-breakfast-sandwich/feed/ 0 Pecan Honey Sticky Buns http://alt-foodrecipes.inspirythemes.com/recipe/pecan-honey-sticky-buns/ http://alt-foodrecipes.inspirythemes.com/recipe/pecan-honey-sticky-buns/#comments Sat, 17 Mar 2012 11:48:24 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=357 Pecan-Honey-Sticky-Buns-1

To me, there’s no item in the pastry case sexier than the sticky bun. Cloaked in a caramel and studded with candied pecans, the cinnamon bun seems downright dowdy when compared with these breakfast beauties. Like I said in my post for Ham and Cheese Breakfast Sandwiches, I’m not big on sweet starts to my morning. But there is something I find irresistible about the chewy-crisp texture and sweet cinnamon aroma of a good sticky bun. And man are these things sweet!]]> Pecan-Honey-Sticky-Buns-1

Ingredients (Serves 5)

  • 2 packets active dry yeast
  • 1/3 cup barely warm water
  • 1/3 cup barely warm milk
  • 3 1/4 cups all-purpose flour
  • 2 tsp. salt
  • 3 large eggs, at room temperature
  • 1/4 cup sugar
  • 3 sticks unsalted butter, at room temperature but still slightly firm

Method

Step 01

Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit the mixture with the dough hook, if you have one. Toss a towel over the mixer to avoid being showered in flour. Turn the mixer on and off in a few short pulses, just to dampen the flour, then remove the towel, increase the mixer speed to medium-high just until the flour is moistened. You should have a fairly dry, shaggy mass.

Step 02

Create a marinade by transferring the paste to a small bowl and whisking in the soy sauce, fish sauce, five-spice powder and a healthy dose of pepper.Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like a batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.

Step 03

Transfer the dough to a clean bowl, cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes.

Step 04

Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the covered dough in the refrigerator to chill overnight.

Step 05

At this point, you’ll have two loaves worth of dough. Split the dough in two. Set aside one piece for the buns and either freeze the other for another time or bake it in a loaf pan. Butter and flour the loaf pan. Cut the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange the logs crosswise in the bottom of the pan. Cover the pan lightly with wax paper and leave the loaf at room temperature until the dough almost fills the pans, 1 to 2 hours. Brush tops with a mixture of egg and 1 tbsp. water. Bake in a 400 degree oven for 30 to 35 minutes.]]> http://alt-foodrecipes.inspirythemes.com/recipe/pecan-honey-sticky-buns/feed/ 0 Vietnamese Style Grilled Five Spice Chicken http://alt-foodrecipes.inspirythemes.com/recipe/vietnamese-style-grilled-five-spice-chicken/ http://alt-foodrecipes.inspirythemes.com/recipe/vietnamese-style-grilled-five-spice-chicken/#comments Sat, 17 Mar 2012 11:39:47 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=354 Grilled-Five-Spice-Chicken

It may not be in my best interest to admit this, but here goes nothing: grilling chicken scares me. It’s just too easy to get wrong. Black, cremated skin on the outside with an interior so pink that just looking at it might give you salmonella. Or worse, well-cooked flesh with skin so flabby that it can be removed in a single piece. I think this is why I am especially in awe of Vietnamese chefs. I’m not exactly sure how they do it, but somehow they’re able to keep their grilled chicken juicy and moist inside, but with a crisp exterior reminiscent of deep-fried chicken skin. While I’ve yet to master this elusive technique, with this fairly simple preparation the delicious results were worth the potential for failure.]]> Grilled-Five-Spice-Chicken

Ingredients (Serves 5)

  • 6 cloves of garlic, sliced
  • 1 large shallot, coarsely chopped
  • 1 tablespoon, peeled and minced fresh ginger
  • 4 teaspoons sugar
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 1/2 teaspoon five-spice powder
  • Freshly ground black pepper
  • 1 chicken (about 3 lbs) cut into eight servings

Method

Step 01

In a mortar and pestle or small food processor combine the ginger, shallot, garlic and sugar and smash to form a paste.

Step 02

Create a marinade by transferring the paste to a small bowl and whisking in the soy sauce, fish sauce, five-spice powder and a healthy dose of pepper.

Step 03

Rinse the chicken pieces in cold water and pat dry.  Place the chicken in a large, resealable zip-top bag and pour in the marinade.  Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 12 hours or as long as overnight.

Step 04

Prepare a charcoal or gas grill for direct grilling over medium heat.  Remove the chickens from the bag and reserve the marinade in a small bowl.

Step 05

Place the chicken pieces skin side down on the grill directly over the heat until the first side is nicely browned, about 11-12 minutes.  Baste once or twice with the reserved marinade during the first stage of grilling.  Turn, baste again and grill until the chicken reaches the internal temperature of 165°, about11-12 minutes longer.  Do not baste chicken during the final 10 minutes.

Step 06

Remove the chicken from the grill and let rest for at least 5 minutes before serving.]]> http://alt-foodrecipes.inspirythemes.com/recipe/vietnamese-style-grilled-five-spice-chicken/feed/ 0 Buttermilk Biscuits http://alt-foodrecipes.inspirythemes.com/recipe/buttermilk-biscuits/ http://alt-foodrecipes.inspirythemes.com/recipe/buttermilk-biscuits/#comments Sat, 17 Mar 2012 11:24:27 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=343 Buttermilk-Biscuits

I first experienced these biscuits on a visit home for dinner with my parents. My mom had just come across the recipe in a New York Times article about buttermilk and thought they might make a good addition to the dinner she was preparing. I’m sure whatever she made that night was delicious, but all I can really remember from that meal were the biscuits.]]> Buttermilk-Biscuits

Ingredients (Serves 5)

  • 1 tablespoon cream of tartar
  • 1 1/2 teaspoons baking soda
  • 5 cups sifted unbleached all-purpose flour, plus more as needed
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons packed lard ORa
  • Unsalted butter, chilled and cut into pieces
  • 2 cups chilled cultured buttermilk, plus more as needed
  • 3 tablespoons unsalted butter, melted

Method

Step 01

Place a rack in the upper-middle position of the oven and preheat to 500°.

Step 02

Make your own baking powder by sifting together the cream of tartar and baking soda.

Step 03

In a large bowl, whisk together the salt, baking powder and salt.  Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers.  The pieces should be coarsely blended and resemble large peas.

Step 04

Make a well in the center of the bowl and pour in the buttermilk.  Quickly mix the ingredients until the mixture just comes together and forms a shaggy mass.  Add 1-2 more tablespoons of buttermilk if the mixture seems dry.

Step 05

Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms.  Gently flatted the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch.

Step 06

With a fork that has been dipped in flour, pierce the dough at half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit cutter to stamp out the biscuits.  When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can.

Step 07

Arrange the biscuits  on a parchment lined baking sheet and bake until golden, about 10-12 minutes.

Step 08

Remove from the oven a brush the tops with the melted butter.  Serve warm with butter, honey and/or jam.]]> http://alt-foodrecipes.inspirythemes.com/recipe/buttermilk-biscuits/feed/ 0 Meatloaf Sandwich http://alt-foodrecipes.inspirythemes.com/recipe/meatloaf-sandwich/ http://alt-foodrecipes.inspirythemes.com/recipe/meatloaf-sandwich/#comments Sat, 17 Mar 2012 11:10:16 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=340 Meatloaf-Sandwich

Like roast beef, I’ll sometime make meatloaf just for the sandwiches. Funny, considering I wouldn’t touch them as a kid. I’m not sure if it was a texture thing or the idea of eating a ‘loaf’ in between two pieces of bread that threw me off, but whatever it was, I made sure they never ended up in my lunch bag. These days, however, leftover meatloaf is a godsend and something that rarely lasts more than a day in our fridge. You see, as good as meatloaf is straight from the oven, something magical seems to take place after an overnight rest in the cold. Not only do the savory flavors concentrate, but the consistency of the loaf changes as well, firming up a bit for easy sandwich slicing. Served warm or cold, a good meatloaf sandwich seems to hit all the right notes. You don’t need a recipe for a meatloaf sandwich, just the inspiration to make one.]]> Meatloaf-Sandwich

Ingredients

  • 4 slices, thick-cut artisan or rye bread, lightly toasted
  • 4 slices leftover meatloaf, sliced into 1-inch thick slices
  • 2 tablespoons dijon mustard
  • 2 tablespoons good mayonnaise
  • 4 slices tomato
  • 4 leaves butter or leaf lettuce
  • Salt and freshly ground black pepper to taste

Method

Step 01

If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot.

Step 02

Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato.  Serve at once or wrap in foil to allow the flavors and sauce to soak into the bread a little.]]> http://alt-foodrecipes.inspirythemes.com/recipe/meatloaf-sandwich/feed/ 0 Jalapeno Poppers http://alt-foodrecipes.inspirythemes.com/recipe/jalapeno-poppers/ http://alt-foodrecipes.inspirythemes.com/recipe/jalapeno-poppers/#comments Sat, 17 Mar 2012 10:54:28 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=335 Jalapeño-Poppers

If you are looking for a jalapeño popper that looks like this, then sadly, this recipe is not for you. If, however, you are a popper purist looking for the authentic, crispy-fried variety, then you have come to the right place. I’ve been looking for a good jalapeño popper recipe for some time now, and, after several failed attempts to find anything I could truly be proud of, I’ve finally cobbled together a version that lives up to the high bar set by frozen versions sold in bars around the country. I tried everything: versions with fresh jalapeños, versions with cream cheese, fine breadcrumbs and egg batters. These same iterations, were either raw, greasy or simply exploded in the frying oil. My winning version utilizes a combination of quality pickled jalapenos, a combo of cheddar and jack cheese, hot sauce and a buttermilk/panko batter. Served alongside some buttermilk dip, and you have a appetizer that has few equals in the fabulous world of fried food.]]> Jalapeño-Poppers

Ingredients

  • 12 pickled jalapeños, preferably with stems left intact
  • 3 ounces coarsely grated Cheddar (1 cup)
  • 3 ounces coarsely grated Monterey Jack (1 cup)
  • 1 teaspoon hot sauce
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 cups panko bread crumbs
  • 2 teaspoons dried oregano
  • Canola or vegetable oil for frying

Method

Step 01

Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.

Step 02

Pry open each chile as if it was a book to expose the ribs and seeds, then devein and seed using the tip of a paring knife to scrape the inside clean.

Step 03

Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.

Step 04

Fill/pack the chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.

Step 05

Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.

Step 06

Pour the buttermilk into a high sided bowl or drinking glass.  Working one at a time, roll the chiles in flour until uniformly covered shaking off any excess. Dip the chiles in the buttermilk, letting excess drip off, then coat with  the bread crumbs. Repeat coating with buttermilk and panko to form a second layer.  Transfer to a parchment lined baking sheet and repeat with the remaining chiles.  Once all of the chiles have been coated, place the baking sheet in the freezer until frozen through.

Step 07

Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.]]> http://alt-foodrecipes.inspirythemes.com/recipe/jalapeno-poppers/feed/ 0 Roasted Chicken with a Mustard Crust http://alt-foodrecipes.inspirythemes.com/recipe/roasted-chicken-with-a-mustard-crust/ http://alt-foodrecipes.inspirythemes.com/recipe/roasted-chicken-with-a-mustard-crust/#comments Sat, 17 Mar 2012 10:38:35 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=328 Roasted-Chicken-with-a-Mustard-Crust

I’m sure they wouldn’t like to admit it, but even some of the world’s most accomplished home cooks struggle when attempting to roast the perfect chicken. The fact is it’s far easier to make a roasted chicken look good than it is to make it taste good. I don’t know how many times I’ve sat down to enjoy what I believed to be a perfectly roasted chicken — the quintessential golden brown bird flecked with black pepper and fragrant herbs — only to cut into the thing and find it bone dry or worse, still raw at the bone. Or, and this is perhaps worst of all, a combination of both, so that you end up hacking it up and destroying the only thing it had going for it: its good looks.]]> Roasted-Chicken-with-a-Mustard-Crust

Ingredients

  • 2 tablespoons minced garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dry white wine
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon hot sauce
  • 1 teaspoons herbs de Provence
  • 1/2 teaspoon salt
  • 1 chicken (3 1/2 – 4 pounds)

Method

Step 01

Whisk all of the ingredients (except chicken) together in a small bowl until emulsified into a fragrant, wet marinade.

Step 02

Using kitchen shears or a sharp knife, cut along each side of the backbone to remove it.  The best way to do this if you don’t have kitchen shears is to sit the chicken on it’s bottom and slice all the way down each side of the back bone in a straight line. Once you’ve removed the backbone, open the chicken up like a book and place it on the cutting board, cavity side down. Press firmly in the center of the breast to crack the breastbone and encourage a flatter shape.  Using a sharp paring knife, cut halfway through both sides of the joints connecting the drumstick to the thigh and cut through the joints of the shoulder under the wing as well.

Step 03

Place the chicken skin side down in a large baking dish and evenly spoon on half of the mustard marinade.  Flip the chicken over and spread the remaining mustard mixture evenly over the skin side of the chicken.  Wrap the dish in plastic wrap and refrigerate overnight.

Step 04

Remove the chicken from the refrigerator at least 30 minutes prior to cooking and preheat the oven to 450° F. Place a skillet large enough to accommodate the chicken over high heat.  When hot, place the chicken in the pan skin side up and spoon on any leftover marinade in the baking dish.  Cook the chicken on the stovetop for 5 minutes before placing the entire skillet in the oven.  Roast for 30-35 minutes, or until the chicken is well-browned with a crispy skin.

Step 05

Remove the skillet from the oven and allow the chicken to rest in the pan for at least 5 minutes.  Place the chicken on a clean cutting board and allow it to rest for another 5 minutes.  Cut the chicken into 8 pieces using a sharp knife or kitchen shears and serve alongside mashed potatoes or a mixed green salad.]]> http://alt-foodrecipes.inspirythemes.com/recipe/roasted-chicken-with-a-mustard-crust/feed/ 0 Tuna Noodle Casserole http://alt-foodrecipes.inspirythemes.com/recipe/tuna-noodle-casserole/ http://alt-foodrecipes.inspirythemes.com/recipe/tuna-noodle-casserole/#comments Sat, 17 Mar 2012 10:27:53 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=323 Tuna-Noodle-Casserole

As I pointed out in my recipe for the B.E.L.T., canned tuna has long had a negative stigma connected to it. This was not the case growing up in my family where I was routinely fed tuna melts, tuna salad and one of my all-time childhood favorites, tuna noodle casserole.]]> Tuna-Noodle-Casserole

Ingredients

  • 6 ounces egg noodles, cooked until al dente and drained
  • 1/2 teaspoon thyme
  • 1/4 teaspoon table salt
  • 1 10 1/2-ounce can of cream of celery soup
  • 1/2 cup milk
  • 2 7-ounce cans tuna, drained and flaked
  • 1 cup diced celery
  • 1/3 cup diced red bell pepper
  • 1/3 cup chopped scallions with some green tops
  • 1/2 cup mayonnaise
  • 3/4 cup grated sharp cheddar cheese
  • Freshly ground black pepper.
  • Pinch cayenne pepper
  • 1/4 cup chopped toasted almonds
  • Chopped parsley for garnish

Method

Step 01

Preheat oven to 425°.

Step 02

Lightly butter a 2-quart casserole and combine the cooked noodles with the salt and minced thyme.  Set aside.

Step 03

In a medium saucepan, mix together the milk and canned soup over medium heat until smooth, stirring constantly.  Gently fold in the tuna, celery, red bell pepper, scallions, mayonnaise and all but 2 tablespoons of the grated cheddar.  Stir until the cheese is melted.

Step 04

Add the cheese sauce to the casserole and mix thoroughly with the noodles.   Sprinkle the top with the remaining cheese and the chopped almonds.

Step 05

Bake for about 20 minutes until bubbly and lightly browned.  Garnish with parsley before serving.]]> http://alt-foodrecipes.inspirythemes.com/recipe/tuna-noodle-casserole/feed/ 0 Warm Flank Steak Salad With Mint And Cilantro http://alt-foodrecipes.inspirythemes.com/recipe/warm-flank-steak-salad-with-mint-and-cilantro/ http://alt-foodrecipes.inspirythemes.com/recipe/warm-flank-steak-salad-with-mint-and-cilantro/#comments Sat, 17 Mar 2012 10:24:32 +0000 http://960development.com.s142956.gridserver.com/themes/recipe-theme/?post_type=recipe&p=321 Warm-Marinated-Flank-Steak-Salad-1

Thai food for a while before a friend of mine insisted that we order Nua Yang Nam Tok, or Waterfall Beef Salad as a starter. While I’d had American beef salads before – usually romaine lettuces topped with freshly grilled strip steak – I had never come across one in which nearly the entire “salad” was the beef. Having already familiarized myself with the typical (and sometimes boring) Thai staples of Pad Thai and Chicken Satay, this dish caught me by surprise with its intensely refreshing impact on the palate. Its been years now since I first experienced Thai beef salad, and there is seldom an occasion when I do not order this salty, sour, and fiery dish before a Thai feast.]]> Warm-Marinated-Flank-Steak-Salad-1

Ingredients

  • 1/4 cup soy sauce
  • 2 teaspoons freshly ground pepper
  • 1/4 cup minced fresh lemongrass (from 2 stalks)
  • One 2 1/2-pound flank steak
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon crushed red pepper
  • 1/2 teaspoon sugar
  • 2 medium shallots, thinly sliced
  • 1/2 cup mint leaves
  • 1/4 cup cilantro leaves

Method

Step 01

In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass. Add the flank steak and turn to coat. Let stand at room temperature for 30 minutes.

Step 02

Light a grill. Grill the flank steak over moderately high heat, turning once, until charred on the outside but still pink within, about 8 minutes. Transfer the steak to a carving board and let stand for 5 minutes. Cut the steak in half lengthwise. Slice the halves across the grain 1/4 inch thick.

Step 03

In a large wok or nonreactive skillet, combine the lime juice with the fish sauce, crushed red pepper, sugar and the remaining 2 tablespoons of lemongrass. Cook over moderate heat until hot. Stir in the sliced steak along with 1 tablespoon of the marinade. Add the shallots, mint, cilantro, stirring to coat. Transfer the salad to plates and serve.]]> http://alt-foodrecipes.inspirythemes.com/recipe/warm-flank-steak-salad-with-mint-and-cilantro/feed/ 0