Celebrity Chefs

Emeril’s Torched Pumpkin

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To compliment your Halloween cocktails, here’s another recipe from Emeril that fits the bill for a spooky celebration – Torched Pumpkin served with a tasty Asian dipping sauce. Fiendishly good!

2 pounds yellow pumpkin, peeled and seeds removed, cut into 1/2-inch by 3-inch strips
2 cups all-purpose flour
2 cups dark beer
1 tablespoon Emeril’s Essence, plus more for dusting, recipe below
Vegetable oil, for frying
Salt
For the sauce:
1/2 cup soy sauce
3 tablespoons rice wine vinegar
1 to 2 tablespoons honey
2 tablespoons sesame oil
1/4 cup thinly sliced green onions

In a heavy, deep saucepan, heat the oil to 360 degrees F.

In a bowl, whisk together the flour, beer, and Essence. Dip the pumpkin strips into the batter, letting the excess drip off. Fry in the oil until golden, turning to brown evenly, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and Essence.

For the sauce: In a small bowl, combine soy sauce, rice wine vinegar, honey, sesame oil, and green onions.

Serve hot with the sauce.

Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup
[tags]Halloween,pumpkin,pumpkin recipe,emeril[/tags]

Originally posted on November 10, 2008 @ 1:10 pm

Rachael Ray’s nuts

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spiced-nuts.jpg
We mean that in a good way.

This is Rachael Ray’s recipe for spiced nuts, taken from Food Network which hosts her show. If you’re making this in bulk buy nuts from the market.

Ingredients

2 cups walnut halves
1 cup peeled hazelnuts
1 cup whole unsalted cashews
1 cup whole pecan halves
3 tablespoons butter
1 teaspoon ground anise
1 teaspoon ground cinnamon
1 teaspoon coarse black pepper
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup smoked almonds (recommended: Diamond Smokehouse almonds)

What’s Next

Toast nuts in a pan. This usually takes 7 minutes but use your nose as your judge. Transfer to a plate when done. Then, melt butter in the pan, adding your spices. Pour back the nuts. You’re done!

Originally posted on December 16, 2007 @ 11:44 pm

Eunice Kennedy Shriver Specials

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Eunice Kennedy Shriver

Eunice Kennedy Shriver is known to be the executive vice president of the Joseph P. Kennedy Foundation and honorary chairperson for the Special Olympics. Her main goal is to be able to provide support in enhancing the lives of people with intellectual disabilities all throughout the world. With such efforts comes a moniker that is used by people to associate with certain bake goodies.

Such was the tag given to an extra ordinary way of presenting the usual baked cookies that people are used to. While the recipes for preparing such are almost similar to that of mixing baking powder, vanilla, cream butter and sugar, the twist comes in when the butter is brushed and sugar is sprinkled to produce the Eunice Kennedy Shriver Sugar Cookies. This recipe was originally founded in 1989 during the Winter Games which contain heavy cream for the people who savor their sweet tooth demands.

[tags]eunice kennedy shriver, cookies, baking, baked goodies. recipes[/tags]

Originally posted on March 12, 2007 @ 1:58 am

Silvana Franco on the Boob Tube

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Silvana Franco
Cooking is best practiced if it has been something that was experienced from the start especially during childhood. Such is the story of one of the glamorous personalities to grace TV cooking shows in the mold of Silvana Franco. Franco trained as a chef at High Peak College in Buxton and obtained a degree in Home Economy at South Bank University.

Silvana started out writing for BBC Worldwide in its Vegetarian Good Food Magazine. She made this her cup of tea until she was elevated to a senior writer. She soon graced the TV sets for such shows as Gourmet Express 2, Ready Steady to Cook and Two�s Saturday Kitchen. But despite her continuous rise to stardom, she never let go of her writing which include that of Can�t Cook, Won�t Cook, Ainsley�s Big Cook Out and Friends for Dinner.

She also runs a food media company called Fork, proof of her continued love and loyalty in the field of cooking.

[tags]cookbook, chefs, tv shows, vegetarian[/tags]

Originally posted on June 6, 2007 @ 11:37 pm

Grilled Steak and Avocado Corn Relish

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From the Too Hot Tamales, Mary Sue Miliken and Susan Feniger, this recipe for Grilled Skirt Steak with Corn relish is typical of the dynamic cooking duo, using southwestern flavours, easy prep techniques and simple ingredients to create dishes that taste fabulous and is very kind on the budget.

This one is an especially healthful version of the fajita, and is a good one to serve during get-togethers. Give this one a go at one of yours this holiday season.

Grilled Skirt Steak
Ingredients:

* 3/4 cup cumin seeds
* 6 jalape�o chiles, stemmed, cut in half and seeded
* 4 garlic cloves, peeled
* 2 Tbsps. cracked black pepper
* 1/2 cup freshly squeezed lime juice
* 3 bunches cilantro, stems and leaves
* 1 1/2 cups of olive oil
* 2 tsp. salt
* 3 pounds skirt steak, trimmed of excess fat and cut into 6 serving pieces
* Avocado Corn Relish, see recipe
* warm flour tortillas for serving

Method:

* Lightly toast cumin seeds in a dry medium skillet for about 5 minutes. Transfer to a blender. Add jalape�os, garlic, black pepper, salt and lime and puree until the cumin seeds are finely ground. Then add cilantro, olive oil and salt and puree until smooth.

* Cut steak into 6 servings. Generously brush with marinade and roll into cylinder. Arrange steaks in shallow pan and pour the remaining marinade. Cover and refrigerate 24 to 48 hours before cooking. Cook steaks 3-4 minutes per side.

Avocado Corn Relish

Ingredients:

* 3/4 cup olive oil
* 4 cups fresh corn kernels (about 5 ears)
* 1 tsp. salt
* 3/4 tsp. freshly ground black pepper
* 2 California avocados, peeled and seeded
* 1 large red bell pepper, cored and seeded
* 4 poblano chiles, roasted, peeled and seeded
* 4 scallions, white and light green parts, thinly sliced on the diagonal
* 1/2 cup red wine

Method:

Heat 1/2 cup of olive oil in a large skillet over medium heat. Saut� corn with salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.

Cut avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add to corn along with scallions, red wine vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.

Yields 6 Servings

[tags]Mary Sue Milliken, Susan Feniger, Too Hot Tamales,Salsa, Steak, Recipe[/tags]

Originally posted on November 27, 2006 @ 10:12 pm