Does anyone know how to make killer Mac N Cheese? Please! The Aunt Kizzie recipe is online and very good! It has to be made with three different cheeses and baked. You will make me so happy if you make the Aunt Kizzie's Mac N Cheese.
Some Soup or Chili would be really good. I posted a recipe for Chili in this Blog.
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As of November 25, at 7 pm, here's what I know:
Ed D +James D: Cheese and Salami Platter, maybe something else
Jon L + Scott: Cold Shrimp Cocktail with Shrimp and Crab Dipping Sauce (YUMMM!!!)
Harry D and Beau: unknown appetizer
Rick G+ 1 friend: Cheese, Cookies, Garlic Bread and Sodas
Rush R: Green Beans and Green Peas
Patti C.: Salad
Valarie B+Jason: Mashed Potatoes and Gravy
Karen C: Mini Quiches and Pizza Rolls
Kathy C. + 1 friend: Green Beans plus: Sweet N Sour Mix for drinks
Doug S. + 4 or 5 friends: Gelson's Cranberry Sauce (TBD) plus four or five other unknown contributions
Raquel+Jose: Carrot and Celery Sticks, Mashed Potatoes, Pumpkin Pie and Dinner Rolls
Laura S: Fresh Corn, Chili and Onion Casserole
Howard: Lasagna
Steve S.: Apple Pie
Dick J.+2 or 3 friends: Showing up later with Tequila maybe more???
Nubs G.: Showing up later with Tequila and things I can't mention here (good things).
Michael B.: OJ and Grenadine
Wendy S.: Showing up later with something to drink
Damian: "I will try to bring something." He thinks parading his body to everyone is always enuf!
Me: Cheeses, Pate, Bruschetta with Mozzarella and Tomato/Basil, Ham, Indian Chicken, Sweet Yam Casserole, Pumpkin Martinis, Egg Nog with Rum, Chocolates, Champagne, Wine, assorted Booze and if I have the energy I will make the Coffee Toffee Pecan Pie. And other things if I have the energy. Maybe some fried oysters.
What we need: ICE, Whiskey, Hawaiian Rolls, and more Appetizers, especially involving Shrimp or Crab. Ambrosia fruit salad with coconut and yogurt (need a recipe? I will send to you!). Some chinese take out food would be good if someone doesn't know how to cook, how about some Szechuan Beef or Cashew Shrimp with Rice? Or some take out Thai Food. I highly recommend: Indochine Vietnamese Restaurant on Glendale Blvd. for the Shrimp rolls (in the clear wrap, not the fried ones).
Friday, November 26, 2010
Thursday, November 25, 2010
Chicken alla Romana
Serves 4 people
1 fresh spring chicken ( 3 1/2 pounds)
2 chicken livers
3 tablespoons olive oil
1/4 cup fresh creamery butter
2 ounces salt pork, diced
1/2 pound onions, peeled and diced
1 bay leaf
1 teaspoon fresh rosemary
2 large garlic cloves, mashed
1/4 cup dry white wine
pinch of freshly ground black pepper
pinch of crushed red pepper
1/2 cup boiling water
pinch of salt
Cut the chicken into six pieces. Chop the liver, heart and gizzard of the bird, along with the extra livers into very small pieces. Combine oil, butter and salt pork into a heavy skillet; heat. Add onions and saute them slowly to medium brown. Add the chicken pieces and brown slowly for 15 minutes.
Add all the chopped giblets and bay leaf, stir and cook for five minutes. Chop rosemary and garlic together and add to the pan. Cover for five minutes and stir. Add wine and black and red pepper, cover and cook for 10 minutes.
Uncover, add the boiling water, stir and cook quickly over high heat for about 15 minutes. Test to verify if well cooked, and add salt to taste.
Serve with Fettucini Alfredo on the same plate, spooning gravy over the chicken and fettucini.
A green salad and a cold bottle of white Frascati add a nice touch.
1 fresh spring chicken ( 3 1/2 pounds)
2 chicken livers
3 tablespoons olive oil
1/4 cup fresh creamery butter
2 ounces salt pork, diced
1/2 pound onions, peeled and diced
1 bay leaf
1 teaspoon fresh rosemary
2 large garlic cloves, mashed
1/4 cup dry white wine
pinch of freshly ground black pepper
pinch of crushed red pepper
1/2 cup boiling water
pinch of salt
Cut the chicken into six pieces. Chop the liver, heart and gizzard of the bird, along with the extra livers into very small pieces. Combine oil, butter and salt pork into a heavy skillet; heat. Add onions and saute them slowly to medium brown. Add the chicken pieces and brown slowly for 15 minutes.
Add all the chopped giblets and bay leaf, stir and cook for five minutes. Chop rosemary and garlic together and add to the pan. Cover for five minutes and stir. Add wine and black and red pepper, cover and cook for 10 minutes.
Uncover, add the boiling water, stir and cook quickly over high heat for about 15 minutes. Test to verify if well cooked, and add salt to taste.
Serve with Fettucini Alfredo on the same plate, spooning gravy over the chicken and fettucini.
A green salad and a cold bottle of white Frascati add a nice touch.
Tuesday, November 23, 2010
Cynthia's Nightmare After Thanksgiving Party
Hey Friends,
This is where I am posting recipes for the Potluck Dinner Party called:
"Nightmare After Thanksgiving."
The party is this Friday, November 26.
The potluck dinner party goes from 5 pm to 9 pm, and then from 9 pm to 5 am we will get drunk and do karaoke!
Someone has donated a generous amount of champagne==that should get the creative juices flowing! I would like everyone to post their comments on this blogspot to say what dish they are bringing to the potluck. You can bring your own favorite dish, or choose from the recipes I have listed here.
The reason I am making a blogspot is so that everyone can see what people are bringing and we can have a well-rounded meal. That way we don't wind up with fifteen pumpkin pies.
For the Theme "Nightmare After Thanksgiving," please think of Tim Burton's movie "Nightmare Before Christmas." Feel free to choose from Halloween, Thanksgiving, Hannukah or Christmas for your culinary selection. Feel free to come in costume as a skeleton or as Santa Claus or as Pocahontus, or any other related theme if you like. I have not removed my Halloween decorations, and will also put up my Christmas decorations. Just want to have one continuous blur of a holiday from October until December!
If you want any further advice or information on the party, you may contact me at: cynecgroup@gmail.com, or on facebook you can find me with the URL: BritPopFop.
Or call me if you have my phone number!
--Cynthia Brown
This is where I am posting recipes for the Potluck Dinner Party called:
"Nightmare After Thanksgiving."
The party is this Friday, November 26.
The potluck dinner party goes from 5 pm to 9 pm, and then from 9 pm to 5 am we will get drunk and do karaoke!
Someone has donated a generous amount of champagne==that should get the creative juices flowing! I would like everyone to post their comments on this blogspot to say what dish they are bringing to the potluck. You can bring your own favorite dish, or choose from the recipes I have listed here.
The reason I am making a blogspot is so that everyone can see what people are bringing and we can have a well-rounded meal. That way we don't wind up with fifteen pumpkin pies.
For the Theme "Nightmare After Thanksgiving," please think of Tim Burton's movie "Nightmare Before Christmas." Feel free to choose from Halloween, Thanksgiving, Hannukah or Christmas for your culinary selection. Feel free to come in costume as a skeleton or as Santa Claus or as Pocahontus, or any other related theme if you like. I have not removed my Halloween decorations, and will also put up my Christmas decorations. Just want to have one continuous blur of a holiday from October until December!
If you want any further advice or information on the party, you may contact me at: cynecgroup@gmail.com, or on facebook you can find me with the URL: BritPopFop.
Or call me if you have my phone number!
--Cynthia Brown
Sauteed Broccoli Raab with Balsamic Vinegar
You can reduce the vinegar and blanch the broccoli raab up to 6 hours ahead. Leave the vinegar at room temperature and refrigerate the broccoli raab, returning it to room temperature before finishing the dish.
Serves 6 to 8
1/4 cup balsamic vinegar
Kosher salt
2 large bunches broccoli raab (2 1/2 pounds), thick stems trimmed, leaves and florets rinsed well
4 medium cloves garlic, lightly crushed and peeled
3 tablespoons extra virgin olive oil
4 oil packed anchovy fillets, finely chopped
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper
In a small saucepan, boil the vinegar over medium high heat until reduced by half, about four minutes. Set aside.
Bring a large pot of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Blanch the broccoli raab in the boiling water for three minutes (the water needn't return to a boil). Drain it and transfer the ice water to cool. Drain well and gently squeeze the broccoli raab to remove excess water.
Heat the garlic and oil in a large skillet over medium high heat until the garlic begins to turn golden, two minutes, remove and discard the garlic. Add the anchovies, mashing them with the back of a wooden spoon until fragrant, 30 seconds. Add the pepper flakes and cook, stirring constantly, for 5 to 10 seconds. Add the broccoli raab and cook, stirring often, until tender and heated through, 3 to 4 minutes. Drizzle with the vinegar and season to taste with salt and pepper. Transfer to a platter and serve.
Serves 6 to 8
1/4 cup balsamic vinegar
Kosher salt
2 large bunches broccoli raab (2 1/2 pounds), thick stems trimmed, leaves and florets rinsed well
4 medium cloves garlic, lightly crushed and peeled
3 tablespoons extra virgin olive oil
4 oil packed anchovy fillets, finely chopped
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper
In a small saucepan, boil the vinegar over medium high heat until reduced by half, about four minutes. Set aside.
Bring a large pot of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Blanch the broccoli raab in the boiling water for three minutes (the water needn't return to a boil). Drain it and transfer the ice water to cool. Drain well and gently squeeze the broccoli raab to remove excess water.
Heat the garlic and oil in a large skillet over medium high heat until the garlic begins to turn golden, two minutes, remove and discard the garlic. Add the anchovies, mashing them with the back of a wooden spoon until fragrant, 30 seconds. Add the pepper flakes and cook, stirring constantly, for 5 to 10 seconds. Add the broccoli raab and cook, stirring often, until tender and heated through, 3 to 4 minutes. Drizzle with the vinegar and season to taste with salt and pepper. Transfer to a platter and serve.
Chicken and Pinto Bean Chili
New Mexico red chiles are common dried chiles found in many grocery stores. You can also use a couple of chilcostle chiles or tiny cascabels in place of some of the New Mexico red chiles for a more complex flavor. Make it up to two days ahead.
Yields 10 cups; serves 8
8 dried red chiles, such as New Mexico red, stemmed and seeded
1 tablespoon cumin seeds
1 1/2 tablespoon fresh oregano leaf (or 2 teaspoons dried)
1 pound dried pinto beans, soaked overnight and drained
3 medium yellow onions, chopped
6 cloves garlic, chopped
3 fresh jalapenos (preferably red), stemmed, seeded, and chopped
2 pounds skinless chicken thighs
Kosher salt
Shredded sharp Cheddar or Cotija cheese, for garnish
Cover the dried chiles with about 4 cups boiling water and steep until soft, about 15 minutes. Reserve 2 cups of the soaking liquid and then drain the chiles. In a blender, puree the chiles with the reserved liquid.
Meanwhile, heat a small, heavy skillet over medium high heat. Add the cumin and toast, giving the pan an occasional shake, until the seeds are fragrant, about 5 minutes. Grind the seeds in a grinder or crush them with a mortar and pestle. In the same hot pan, toast the fresh oregano (don't toast dried oregano). Remove the leaves after they've begun to dry out but before they lose all of their green color, about 3 minutes. Set aside.
Put the beans in a stockpot and cover them with 7 cups water. Add the chile puree, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapenos, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 minutes. When the chicken is cool enough to handle, pull the meat from the bones into large pieces and set aside; discard the bones.
Continue cooking the beans until tender, another 1 to 1 1/2 hours. Return the chicken to the pot to heat it thoroughly. Season with 2 tablespoons salt, or more to taste. Serve in bowls topped with grate cheese.
Yields 10 cups; serves 8
8 dried red chiles, such as New Mexico red, stemmed and seeded
1 tablespoon cumin seeds
1 1/2 tablespoon fresh oregano leaf (or 2 teaspoons dried)
1 pound dried pinto beans, soaked overnight and drained
3 medium yellow onions, chopped
6 cloves garlic, chopped
3 fresh jalapenos (preferably red), stemmed, seeded, and chopped
2 pounds skinless chicken thighs
Kosher salt
Shredded sharp Cheddar or Cotija cheese, for garnish
Cover the dried chiles with about 4 cups boiling water and steep until soft, about 15 minutes. Reserve 2 cups of the soaking liquid and then drain the chiles. In a blender, puree the chiles with the reserved liquid.
Meanwhile, heat a small, heavy skillet over medium high heat. Add the cumin and toast, giving the pan an occasional shake, until the seeds are fragrant, about 5 minutes. Grind the seeds in a grinder or crush them with a mortar and pestle. In the same hot pan, toast the fresh oregano (don't toast dried oregano). Remove the leaves after they've begun to dry out but before they lose all of their green color, about 3 minutes. Set aside.
Put the beans in a stockpot and cover them with 7 cups water. Add the chile puree, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapenos, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 minutes. When the chicken is cool enough to handle, pull the meat from the bones into large pieces and set aside; discard the bones.
Continue cooking the beans until tender, another 1 to 1 1/2 hours. Return the chicken to the pot to heat it thoroughly. Season with 2 tablespoons salt, or more to taste. Serve in bowls topped with grate cheese.
Coffee Toffee Pecan Pie
Make this pie up to two days in advance and store at room temperature.
Serves 8
3 ounces unsalted butter
1/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle's Golden Syrup
3 large eggs, at room temperature
2 tablespoons bourbon
1 tablespoon instant espresso powder
1 tablespoon pure vanilla extract
3/4 tablespoon table salt
1/2 cup very finely chopped toasted pecans
piecrust
1/2 cup crushed coffee toffee candy pieces, such as Heath or Skor
Position in a rack in the center of the oven, set a heavy duty rimmed baking sheet on the rack and heat the oven to 375 degrees.
In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle's Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla and salt. Stir in the chopped pecans.
Sprinkle half of the pecan halves in the pie crust, followed by the toffee candy pieces, and the remaining pecan halves. Pour the syrup mixture over all.
Put the pie on the heated baking sheet and reduce temperature to 350 degrees. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.
Transfer to rack and let cool completely before serving.
Serves 8
3 ounces unsalted butter
1/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle's Golden Syrup
3 large eggs, at room temperature
2 tablespoons bourbon
1 tablespoon instant espresso powder
1 tablespoon pure vanilla extract
3/4 tablespoon table salt
1/2 cup very finely chopped toasted pecans
piecrust
1/2 cup crushed coffee toffee candy pieces, such as Heath or Skor
Position in a rack in the center of the oven, set a heavy duty rimmed baking sheet on the rack and heat the oven to 375 degrees.
In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle's Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla and salt. Stir in the chopped pecans.
Sprinkle half of the pecan halves in the pie crust, followed by the toffee candy pieces, and the remaining pecan halves. Pour the syrup mixture over all.
Put the pie on the heated baking sheet and reduce temperature to 350 degrees. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.
Transfer to rack and let cool completely before serving.
Butternut Squash Gratin with Onion and Sage
Assemble two gratins, but don't top with the breadcrumbs. Store in the refrigerator overnight.
Serves 4 to 6 as a side dish
1 tablespoon unsalted butter; more for the gratin dish
1 tablespoon olive oil
2 large onions, chopped into 1 inch squares (about 4 cups)
3 tablespoons chopped fresh sage
3 pounds butternut squash, peeled and cut into 1/2 inch cups (about 8 cups)
2 cloves minced garlic
kosher salt
freshly ground pepper
1/2 cup plus two Tablespoons heavy cream, heated until warm
1 cup fresh breadcrumbs
1 1/2 tablespoons melted unsalted butter
Heat the oven to 350 degrees. lightly coat dish in butter.
In a large skillet, over low heat, melt butter with oil, Add onions and sage. Cover and cook over the heat while you fix the squash.
Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about ten minutes. Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine.
Continue to cook the onions, stirring frequently until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables.
Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes.
Serves 4 to 6 as a side dish
1 tablespoon unsalted butter; more for the gratin dish
1 tablespoon olive oil
2 large onions, chopped into 1 inch squares (about 4 cups)
3 tablespoons chopped fresh sage
3 pounds butternut squash, peeled and cut into 1/2 inch cups (about 8 cups)
2 cloves minced garlic
kosher salt
freshly ground pepper
1/2 cup plus two Tablespoons heavy cream, heated until warm
1 cup fresh breadcrumbs
1 1/2 tablespoons melted unsalted butter
Heat the oven to 350 degrees. lightly coat dish in butter.
In a large skillet, over low heat, melt butter with oil, Add onions and sage. Cover and cook over the heat while you fix the squash.
Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about ten minutes. Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine.
Continue to cook the onions, stirring frequently until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables.
Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes.
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