2 3 lb. lobsters, steamed for 15 minutes and cooled in pot. (Culls with one large claw are fine for this recipe) 4 T. butter 1/2 c. diced carrots 1/2 c. diced Vidalia onion 1/2 c. finely diced celery 1/4 lb. fresh chanterelles, wiped clean with a wet paper towel, cut into quarters 2 T. tomato paste 1/4 c. dry sherry 2 c. clam broth 2 c. of the lobster cooking water, … [Read more...]
Recipe: Ultimate Strawbery Jam
This recipe is made for the Ball FreshTECH countertop jam cooker. You can get similar results (and a bigger yield) following the instructions for strawberry jam in the Ball or Certo pectin boxes. The secret is the ratio of purée to smashed strawberries; using vanilla-scented sugar, and the addition of tiny wild strawberries. 1 qt. ripe strawberries, preferably from a local … [Read more...]
RECIPE: BANG BANG CHICKEN
1 1/2 lbs. chicken breast, whole (skin + bones) 4 oz. bean thread noodles (sai fun) 1 cucumber, peeled, seeds scraped from middle and sliced into thin slivers @3-4" long 1/2 red pepper, seeded and sliced into slivers to match cucumbers 4 scallions, white part finely minced and green parts slice on the diagonal to make 1" long pieces 1/2 c. finely chopped fresh … [Read more...]
HOT DOGS SUPER OLGA
Olga Breeskin, Mexico's biggest, brightest, buxomest super estrella is honored in this recipe for bacon-wrapped grilled hot dogs. As followers of Spectacularly Delicious will recall, our younger years were spent treading the boards of the wicked, wicked stage. Mexico City's "Super Olga Ochenta y Tres" extravaganza might not be the most wicked credit on … [Read more...]
DIAMOND JUBILEE CAKE: LONG LIVE THE QUEEN!
A Buckingham Palace favorite, this recipe for Diamond Jubilee Cake is Her Majesty's favorite tea cake, as well as the birthday cake of choice for the young royal princes. Also known as Chocolate Biscuit Cake (how terribly common....) this was the groom's cake Wills chose when he tied the knot with cute little Kate. So why, you may ask, do the Brits … [Read more...]
RECIPE: DIAMOND JUBILEE CAKE
Adapted from Eating Royally by Darren McGrady (I've doubled his recipe to make a two-layer cake) 2 9" round cake pans wax paper for lining the bottom of the pans butter for coating the insides of the pans 2 packages MrVities rich tea biscuits (each package is 200 g., so 400 g. total) 1 stick unsalted butter, salted 1 cup sugar 1/2 lb. dark (at least 60% cacao) … [Read more...]
GOOD AND EVIL CARROT PICKLES
The "good" in this pickle is a creidt to the noble carrot -- so healthy! The "evil" lurking within is ultra-hot habañero peppers. The cheery red color of the slender pepper slices look oh so innocent, rolled up as they are in the centers of the pretty little carrot flowers. And with the sweet pickling solution their incendiary flavor doesn't reveal itself right away. But like … [Read more...]
RECIPE: MacARTHUR PARK CAKE
MAKE THE CAKE 2 c. flour 1 c. cocoa 2 t. baking powder 1 t. baking soda 1/4 t. salt 1 1/3 c. milk 2 t. vanilla 2 c. sugar 2 sticks butter, softened 4 eggs 2 T. orange zest (zest of 3 oranges) 1 t. cinnamon Preheat oven to 350°. Cut out parchment paper to fit the bottoms of three 9" cake pans. Butter the three pans, place the paper over the buttered bottoms, and … [Read more...]
RECIPE: ETON MESS
FOR THE MERINGUE: 2/3 c. sugar 1 T. cornstarch 4 XL egg whites 1/4 t. salt 2 t. white vinegar Preheat oven to 225°. Prepare a baking sheet - the easiest route is to line the sheet with a non-stick liner, such as Silpat brand. Or you can cover the baking sheet with a generous spritz of Baker's Joy non-stick baking spray. Lacking Silpat or Baker's Joy you can go old … [Read more...]
TARRAGON ASPARAGUS PICKLES AND SPICY ASPARAGUS SPEARS
TARRAGON ASPARAGUS PICKLES RECIPE 3 c. white vinegar 3 c. water 2 T. sugar 1 T. salt 1 t. yellow mustard seeds 2 T. finely minced shallots 1 T. black peppercorns Fresh tarragon stalks 3 bunches of asparagus 3 or more carrots garlic cloves red pepper flakes Wash the aspargus taking care that all the sand and grit are cleaned from the tips. Peel the stalks to … [Read more...]