Sesame Chicken Salad

Sesame Chicken Salad

 1 cup Mahatma®, Water Maid®, Carolina® or River® rice, cooked without butter or salt

1-1/2 cups cooked, cubed chicken*

1/4 pound fresh snow peas, trimmed and julienned

1 medium cucumber, peeled, seeded and julienned

1 medium red bell pepper, seeded and julienned

1/2 cup sliced green onions

2 tablespoons sesame seeds, toasted

1/4 cup low-sodium, low-fat chicken broth

3 tablespoons rice vinegar or white wine vinegar

3 tablespoons lite soy sauce

1 tablespoon peanut oil

1 teaspoon sesame oil

Prepare rice according to package directions. Combine rice, chicken, snow peas, cucumber, pepper, onions, and sesame seeds in large bowl. Combine broth, vinegar, soy sauce, and oils in small jar with lid; shake. Pour over rice mixture; toss lightly. Serve at room temperature or slightly chilled. Serves 6.

* Substitute 1-1/2 cups julienned cooked pork for chicken if desired.

Amazing Pumpkin Risotto

Pumpkin Risotto

Olive Oil    2 T
Pancetta    2 oz chopped
Pumpkin, 3/4” diced    8 oz
Onions, diced    2 medium
Riesling wine or Pumpkin Beer    6 oz.
Fresh Nutmeg    1 ½ t
Fresh ground white peppercorns    1 ½ t
Salt    1 t 
Vegetable Stock    7 cups
Butter    5 T
Arborio Rice    1 ½ cups (11 oz)
Italian Parsley, chopped    3 T
Sage, Chopped    1 t
Rosemary, chopped    1 t
Mascarpone Cheese    1 cup
        
Parmesan Cheese, grated    ½ cup
Toasted Pumpkin Seeds    ¼ cup
Toasted Pumpkin Oil    6t

Fresh Cranberry Sauce

Fresh Cranberry Sauce

The basic components ingredients for cranberry sauce are as follows:
Something Tart – the cranberries
Something Sweet – sugar, honey, brown sugar, molasses, candy canes……
Something Wet – water, orange juice, 7 Up soda, ……
A little Somethin’ Somethin’ – grated ginger, shallots, apples, raisins, figs, dried pears…

Try this one with fresh ginger and diced pears.
Sauté 1 table spoon of grated ginger and 2 tablespoon of shallots in a little vegetable oil.  Cook just until soft.  Add ¾ cups of brown sugar, ½ cup honey, ¼ cup sugar, and a pinch of salt.  Cook until sugars are dissolved and everything is bubbling.  Add ½ pound of cranberries and cook while stirring until the cranberries pop and everything gets thick. (5 minutes) Add another ½ pound of cranberries and cook an additional 5 minutes.  Add 1 cup of diced pears. 

Enjoy hot or cold.

Mediterranean Strata

Mediterranean Strata

2 tsp butter
½ loaf French bread, cut in ½” slices
¼ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 small can artichoke hearts, cut in half
4 oz ham or prosciutto, finely diced
1 small jar roasted red peppers, chopped
¼ cup pine nuts, toasted
24 leaves fresh basil, coarsely chopped
10 eggs
3 cups half & half
Salt and pepper

Using the 2 tsp of butter, coat the bottom and sides of a 3-quart casserole. Line the bottom with approximately 1/3 of the bread slices. Layer on one half of the following filling ingredients: Parmesan cheese, mozzarella cheese, artichoke hearts, ham, roasted red peppers, pine nuts and basil. Top with another third of the bread slices and remaining half of the filling ingredients. Top with the final third of the bread slices.

In a mixing bowl whisk together the eggs and half & half. Season with salt and pepper. Pour the egg mixture over the bread in the casserole and gently press the bread down with the spatula to ensure that all of the bread gets coated with the egg mixture.

At this point you may cover and refrigerate the strata for up to 24 hours. Bake at 325° for 35 to 45 minutes or until the egg mixture is firm.

Makes 8 servings.

Smoked Turkey, Cheddar, and Broccoli Quiche

Smoked Turkey, Cheddar and Broccoli Quiche

1 pre-made pie shell, 9 or 10”
2 tsp olive or vegetable oil
1 clove garlic, minced
½ red onion, finely diced
8 oz smoked turkey, diced
1 cup broccoli florets, cooked and drained
¾ cup shredded cheddar cheese
6 eggs
3 cups half & half
½ tsp salt
¼ tsp ground black pepper
Pinch of nutmeg

Bake the pie shell as the package directs until almost done, but not yet fully browned, remove from oven and allow to cool. Set oven to 350°F. Meanwhile in a medium skillet heat the oil. Add the garlic and onion and cook until tender. Add the diced turkey and broccoli and cook, stirring frequently, just until heated through. Remove from heat and pour into pie shell. Sprinkle this mixture with the shredded cheese.

In a medium mixing bowl, whisk together the eggs, half & half, salt, pepper and nutmeg. Slowly pour the egg mixture into the pie shell until full. Bake the quiche until the filling is set, approximately 25 to 35 minutes.

Makes 6 to 8 servings.

Palm Beach Strata

Palm Beach Strata

2 tsp butter

10 thick slices egg bread or challah, cut in 1” cubes

5 oz sliced smoked salmon

8 ounces cream cheese, cut in ¾ inch cubes

¼ cup finely diced red onion

¼ cup capers

6 green onions, sliced thin

10 eggs

3 cups half & half

20 chives, chopped fine

Salt and pepper

Using the butter, lightly coat the bottom and sides of a 3-quart casserole. Add 1/3 of the bread cubes. Layer on half of the smoked salmon, cream cheese cubes, red onion, capers and green onions. Top with another third of the bread cubes and the remaining half of salmon, cream cheese, red onions, capers and green onions.

In a mixing bowl, whisk together the eggs and half & half. Add the chives and season with salt and pepper. Pour the egg mixture over the bread in the casserole and gently press the bread down with a spatula to ensure that all of the bread gets coated with the egg mixture.

At this point you may cover and refrigerate the strata for up to 24 hours. Bake at 325° for 35 to 45 minutes or until the egg mixture is firm.

Makes 8 servings.

No Knead Bread - Delicious!!!

No Knead Bread Recipe

INGREDIENTS:

3 cups bread flour
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

DIRECTIONS:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper. Lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold, Plugra, and Lurpac are both found in your grocery stores, usually on top shelf)

Enjoy!

Italian-Style Collard Greens and Beans

This dish will warm your heart, and actually strengthen it too!

COLLARD GREENS AND WHITE BEANS
INGREDIENTS
•    2 Tablespoons extra-virgin olive oil
•    1 onion, finely chopped
•    4 cloves garlic, minced
•    1/2 teaspoon red pepper flakes
•    Cooked Bacon, Chicken, or Ham if you like
•    1 bunch collard greens (about 2 lbs.), stems cut into ¼ pieces and leaves cut into 1/2-inch-thick strips – steamed for 5 minutes
•    3 cups of vegetable or chicken stock
•    12 ounces dry cannellini beans (pre-cooked) or 2- 15ounce cans of cooked cannellini beans
•    Coarse salt to taste
•    2 tablespoons red wine vinegar
•    Parmesan Cheese, grated,  to taste

DIRECTIONS
1.    Heat oil in a medium saucepan over medium-high heat.
2.    Sauté onion, garlic, and red pepper flakes until tender, about 4 minutes.
3.    Add meat if using and heat thoroughly.
4.    Add stock and bring just to a boil.
5.    Remove from heat, add collard greens, beans, and vinegar.
6.    Season with salt and pepper. 
7.    Serve with a generous addition of Parmesan cheese.

Steel City Burger with Drunken Onions

Steel City Burgers with Drunken Onions

Onions:
2 Tbsp butter
2 cups sliced onions
1 cup beer
Salt & freshly ground black pepper

Burgers:
1½ pounds ground chuck or ground round
½ tsp Worcestershire sauce
2 Tbsp very cold water
Salt and pepper
4 slices Yellow American cheese
4 hamburger buns or other rolls

For the onions: In a large skillet, over medium heat, melt the butter and add the sliced onions. Cook, stirring frequently, until the onions are tender, about 5 minutes. Add ½ cup of the beer and cook until the beer is absorbed, stirring often. Onions should begin to turn light golden brown. Add the last ½ cup and cook until most of the beer is absorbed, but onions are still moist. Season with salt and freshly ground black pepper.

In a large bowl, gently mix the ground beef, Worcestershire, cold water and salt and pepper. Be careful not to over-handle meat. Form into 4 patties, cover and refrigerate until ready to use. Grill over medium high heat, turning once, until desired doneness. Just before serving, top each burger with a portion of the onions and a slice of cheese. When the cheese is melted serve on onion buns.

Makes 4 servings.

Grapefruit and Fennel Salad

Grapefruit and Fennel Salad

This simple mixture of fresh garden ingredients is refreshing and delish!

Baby Spinach, washed and lightly dried
Watercress, washed and lightly dried
Fresh Fennel, trim off long stems and feathery tops, slice bulb in half vertically, Slice as thin as you can just like an onion.
Grapefruit sections
Button mushrooms washed and sliced thin, Optional
Grapefruit juice, to taste
Extra virgin olive oil, to taste
Salt and fresh cracked black pepper, to taste 

No complicate method here: Just arrange nicely on a platter or in a serving bowl the spinach, watercress, fennel, grapefruit sections, and sliced mushrooms. Drizzle on some grapefruit juice and EVOO. Season with S&P.

Medeterraen Style Freekeh Salad

Freekeh Salad

1 cup Freekeh, rinse, drain
2 1/2cups water
½ cup pitted Kalamata Olives, diced
4 ounces Feta Cheese, diced
3 table spoons Capers, drained and rinsed
1 bunch Green Onions, sliced
1 cup Parsley, chopped
½ cups Sundried Tomatoes, chopped
Juice of 1 Lemon
½ cup Extra Virgin Olive Oil
1 tablespoon Dijon Mustard
½ teaspoon Smoked Paprika
Simmer the Freekeh in the water until it is tender. (about 20 minutes)Drain, cool.
Combine Freekeh and all remaining ingredients.  Cool. 

Spice Crusted Steak

Steak -  sirloin, tenderloin, flank, or your favorite.- even ribs or pork chops - As needed

Dry Rub:

Black Pepper, coarsely cracked   1/4   Cup

White Pepper, ground  1 1/2  tsp

Red Pepper Flakes 1  tsp

Coriander, ground  1  tsp

Florida Crystals Milled Cane Sugar  1/4  Cup

Salt  1  Tbsp

Granulated Garlic  1  tsp

Mix together all rub ingredients.

Dip steak in rub.  Coat both sides.  Lift steak and shake off excess rub.
Place on hot grill for about two minutes.  Turn and cook two minutes more on hot grill.  Move to cool section of grill and cook to desired doneness.
Serve with Herbed lemon butter.
 

The spices add a great flavor.  The milled cane sugar not only adds a great flavor, but also caramelizes and forms a crust with the spices.

Enjoy,

Chef David Pantone

The Food Dude

Roasted Acorn Squash filled with Freekeh Salad

Roasted Acorn Squash filled with Freekeh Salad

For the Squash:
1 acorn squash, cut in 1/2
2 teaspoons brown sugar
2 tablespoons butter, softened
Salt –light sprinkle
Freshly ground black pepper

Preheat oven to 400 degrees F.
Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

For the Freekeh Salad:

1 cup Freekeh, rinse, drain

2 1/2cups water

½ cup pitted Kalamata Olives, diced

4 ounces Feta Cheese, diced

3 table spoons Capers, drained and rinsed

1 bunch Green Onions, sliced

1 cup Parsley, chopped

½ cups Sundried Tomatoes, chopped

Juice of 1 Lemon

½ cup Extra Virgin Olive Oil

1 tablespoon Dijon Mustard

½ teaspoon Smoked Paprika

Simmer the Freekeh in the water until it is tender. (about 20 minutes)Drain, cool.

Combine Freekeh and all remaining ingredients.  Cool.

Place in Squash.

Kale Chips

Kale Chip Recipe

Kale – torn or cut into chip size pieces
Spray olive oil
Salt

Microwave 2 minutes

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Cacao Nib Rub for Smoked and Roasted Meats

Ingredient                Grams
Cocoa Nibs                 70
Cocoa Powder            10
Pink Peppercorns        10
Szechuan Peppercorns  2
Black Peppercorns        18
Saigon Cinnamon          2
Cloves                           4
Star Anise                     4
Coriander                      1
Fennel Seeds                5
Cumin                           2
Sea Salt                       35
Sugar, brown               20
Coffee Beans               7

Thoroughly mix all ingredients.  Sprinkle heavily on to dry beef ribs. Massage into meat.  Let rest in refrigerator at least 1 hour, but not more than 4 hours.  Grill, roast, steam, or sous vide.  Always finish on the grill.

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Chocolate Pots de Creme

Yield = six 8 ounce containers

9 ounces really good dark chocolate, chopped fine. Place in a blender cup.

1 ½ cups milk
1 cup heavy cream
6 tablespoons sugar
6 egg yolks
Scant ¼ teaspoon salt
Place all ingredients above in a thick bottomed sauce pan, place over medium heat, and whisk until all ingredients are thoroughly combined.  Replace the whisk with a rubber/plastic spatula and stir continuously unto the mixture thickens and coats the spatula.

Immediately pour the hot sauce over the chocolate.  Securely place the blender lid on the cup. Cover with a kitchen towel and press tightly as you turn on the blender.  Blend until perfectly smooth.

Pour into serving cups. Refrigerate until totally cold. 

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