Halloween isn’t just for the kids. How about having a ghoulish little cocktail party while the kids are out trick or treating? Bloody Mary’s make the perfect fit for a Halloween celebration for obvious reasons, plus its always a great drink to have on your repertoire of cocktails for any day of the year.
16 ounces tomato juice
3 ounces vodka
2 dashes hot red pepper sauce
1 dash Worcestershire sauce
2 jalapenos, sliced
Pinch celery salt
Pinch black pepper
1 lemon, juiced
Celery spears, for garnish
Combine all ingredients, except celery spears, in a small pitcher, pour into large glasses filled with ice and garnish with celery spears.
Emeril’s Bloody Mary Mix
3 cups tomato juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon prepared horseradish
1 tablespoon Worcestershire Sauce, or to taste
1 teaspoon minced garlic
3/4 teaspoon hot sauce, or to taste (recommended: Tabasco)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Small jar pickled green beans
Small jar pickled okra
In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. When ready to serve, fill each glass with ice.
Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.
Happily married to her husband Jeffrey for 38 years, this divine steak with a bernaise sauce was from the “Wedding Anniversary” episode of the Barefoot Contessa. Accompanied by rosemary roasted potatoes and string beans with shallots, this simple but heart-warming meal was also winningly combined with shrimp with cocktail sauce as its starter.
Strangely enough, this menu could very well be my husband’s idea of “the perfect meal” – so thanks to Ina, I now have our next anniversary menu mapped out, but probably with the addition of mushrooms!
For the Sauce Bernaise:
1/4 cup Champagne or white wine vinegar
1/4 cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves, divided
Freshly ground black pepper
3 extra-large egg yolks*
1/2 pound (2 sticks) unsalted butter, melted
6 (1-inch thick) rib eye steaks
Coarsely ground black pepper
For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it’s almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
Comments Off on Ina’s Anniversary Steak Bernaise
Celebrity chefs are spending too much time appearing on cooking or reality shows, and too little time in the kitchen.
New chefs are stepping in to fill the vacuum. “Today’s rising stars are taking food in an artisanal direction,” says Susan Ungaro, president of James Beard Foundation. “When they talk about the menu, they can tell you not only where the lamb was raised, but where the butter came from.”
Find out Forbes’ fearless forecast of the new generation of chefs, including Zakary Pelaccio (photographed above).
Each design starts as chocolate or vanilla cupcakes iced with Swiss Meringue Buttercream.
For “spider” creepcakes, use your favourite cupcake recipe (vanilla or chocolate) pouring batter into 2 1/2 mini muffin tins with paper liners. Ice mini cupcakes with vanilla buttercream and coat icing with black sanding sugar. Use cinnamon candy for eyes. For legs, attach 8 pieces of black licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.
For “tentacle alien” creepcake, spread cupcake with a thin layer of buttercream tinted with a few drops of green food coloring. Cut strips of green taffy and attach around top of cupcake. For eye, slice a yellow gumdrop in half and press into top of cupcake. A piece of black licorice attached in front the gumdrop completes the creepy gaze.
For “big-eyed alien” creepcake, spread cupcake with a thin layer of buttercream tinted with a few drops of green food coloring. For small eye, attach a mini marshmallow and create pupil by painting on melted chocolate (microwave 1/2 cup chocolate chips for 1 minute). For large eye, push chocolate chip, tip down, into regular size marshmallow, then cut gummy tape for an eyelid. For teeth, place 5 mini marshamallows along the bottom of cupcake.
For “mummy” creepcake, spread cupcake with a thin layer of buttercream. Add jelly beans dotted with melted chocolate for eyes and red gummy candy for mouth. Using a ribbon tip (such as Ateco #44), pipe bands of buttercream.
For “brain” creepcake, use a medium round tip (such as Ateco #12) to pipe a mound of Vanilla Meringue Buttercream in the center of cupcake, then outline and pipe a brain design over it.
To decorate, use marshmallows and candy-coated chocolates for whites of eyes; jelly beans or gumdrops for peepers with an eerie glow. For pupils, paint on melted chocolate (microwave 1/2 cup chocolate chips for 1 minute). Or use candies whole: candy-coated chocolates will stick to marshmallows sliced to expose their stickiness; for our aliens’ eyes, we pushed chocolate chips, tip down, into marshmallows, then made a hole in the other side with a toothpick and inserted a licorice lace. Cut gummy tape for an eyelid. Sandwiched between halved gumdrops, marshmallows form a toothy grin; snip irregular pieces for fangs. Bend licorice or gummy rings into grimaces, or cut taffy tape for a tongue or tentacles.
Try these toppings:
* licorice and jelly bean
* gummy ring
* taffy tape
* gumdrops and marshmallows
* marshmallows with licorice and mini
* chocolate chips
* jelly beans with melted chocolate
* marshmallows and candy-coated chocolates or melted chocolate
* marshmallows with candy-coated chocolate or gummy
* tape and licorice drop
* licorice with gumdrops or marshmallows
Comments Off on Martha’s Halloween Creepcakes
Bam! Kick it up a notch and Pork fat Rules! are just a few of the catch phrases of Emeril Lagasse. His light and fun style of hosting his TV shows has made him a very popular chef/host. He began with then new cable station, Food Network, in 1993 with the show “How to Boil Water”. Now he has two shows, “The Essence of Emeril” and “Emeril Live!” plus he is the food correspondent of “Good Morning America”.
Emeril Lagasse received a full scholarship to the New England Conservatory of Music but his heart was in a different medium – Food. Not surprising since he began learning about cooking at a very young age from his mother. In his teens he worked in a Portuguese bakery till he went off to College at the Johnson and Wales University to earn his degree in the culinary arts. He was later awarded an honorary doctorate degree by his alma matter.
Emeril Lagasse traveled to France and polished his skills in French cuisine before coming home. He worked in fine restaurants in New York, Boston and Philadelphia before he moved to New Orleans to become the executive chef of the Commander’s Palace for eight years.
In 1990 he opened his first restaurant, Emeril’s, in New Orleans. The following year he was awarded the James Beard Award for Best Southeast chef. In 19920 he opened his second restaurant, Nola. He currently has nine restaurants in the United States situated in New Orleans, Miami, Orlando and Atlanta.
Aside from being a chef, restaurateur and TV personality and host Emeril Lagasse has authored 11 Cookbooks. The first was “New” New Orleans Cooking and the latest is Emerils Delmonico.
He also has a line of high quality stoneware with Wedgweood, a line of seasonal produce, lettuces and herbs with Pride fo San Juan and a line of clogs with Sanita clogs of Denmark.
He also established the Emeril Lagasse Foundation in 2002. Its mission is “inspire, mentor and enable all young people, especially those from disadvantaged circumstances, to realize their full potential as productive and creative individuals” . It is another dream fulfilled for him since he has always wanted to enrich children’s lives. Truly he kicks things up more than a notch.
The thing I like best about The Too Hot Tamales is that they are both so darn likeable. Their show, The Too Hot Tamales, was one of the first cooking shows I ever saw on television, and they just seemed more entertaining to me than say, Jacques Pepin or the Frugal Gourmet, whom I also fondly remember from that era before the Celeb Chef was born.
Both women first met in at Chicago’s distinguished kitchen of Le Perroquet, the first women ever to work in the reknowned restaurant. Feniger then went on to L.A at Wolfgan Puck’s Ma Maison, and Milliken in Paris at the Restaurant d’Olympe in Paris. Feniger later moved to France as well, working at L’Oasis, a three star restaurant on the French Riviera.
In 1981 they finally joined forces by opening the humble City Cafe on L.A’s Melrose Avenue. The city grew to become CITY, a large operation inspired by the world’s exotic flavours, which made a huge impact on the Los Angeles dining scene.
In 1994, Border Grill opened, which was quickly touted as one of the forty best restaurants by the LA Times, won the prestigious IVY Award 1997, and was called of the best restaurants in America by Gourmet Magazine.
Comments Off on The Story Of The Too Hot Tamales
Rachael Ray never pretended to be a professional chef — in fact she says to everyone “If I can cook, so can you.” Check out her list of recipes for beginner cooks
Last year over 400,000 people asked from reservations at El Bulli, Ferr�n Adri�’s restaurant just outside Barcelona. I’m not sure how many actually got a table, but as the famous restaurant is only open 6 months of the year, it couldn’t have been all of them.
And its not surprising, because in 2006 it was awarded top position as the world’s best restaurant. “El Bulli” rose from 2nd to 1st postion this year in the “Restaurant Top 50”, booting The Fat Duck in England from the top of the prestigious list.
All this fuss is because of the “Salvador Dali of the kitchen”, culinary genius Ferr�n Adri� who has brought unexpected creativity to his food. His inventive use of “culinary foam” and “molecular gastronomy” and play on texture and flavour are what makes him an alchemist-chef (which is actually his goal), and one who definitely has a sense of humour and irony too.
Born in Spain in 1962, Ferran began as a dishwasher in the party isle of Ibiza, and laid his roots in traditional Spanish cooking. He joined El Bulli in 1982, and transformed it into an unknown eatery into what is now what gourmets call the best restaurant in the world with no less than 3 Michelin stars.
El Bulli opens from April to September each year, leaving Ferran to use the rest of his time to travel for inspiration, research and for experimenting and perfecting new ideas at his workshop in Barcelona, El Taller.
Comments Off on The World’s Most Innovative Chef
Chef and restauranteur Daniel Bouley had a reputation to live up to. After catering to over 400 weddings and big events, he had to pull out all the stops for his own wedding. So the celebrity chef threw the Grand Party of all Parties — an event that lasted five days and featured the finest food and wines (some from their own birth years). The photo above shows one dinner in a dried-out moat. How romantic!
Art Smith — who has been Oprah’s personal chef for nearly a decade — may find himself working in the White House kitchen.
In this article, he said that he had been tapped by Barack Obama to do his catering.
So what’s Mr. Smith’s appeal? Well, he has won two James Beard Foundation awards, released two cookbooks (Back to the Table and Kitchen Life). Other clients include former Governors of Florida, Bob Graham and Jeb Bush as well as Brazilian artist Romero Britto.