Sat, Feb 21st - 2:35PM
A Big Deal from Chef Louie
March's Flavor Package from GOOD DAY GOURMET ! We start off with a loud and clear announcement that Spring is in the air! First off is a bottle of Lemon Zest Grapeseed Oil. This is so amazing as a base for a Spring Dressing over fresh, baby greens, or, as a marinade or cooking sauce for trout, halibut, shrimp or scallops. Also fantastic over Pasta and Squash. Mix in some of your favorite herbs and you have a wild, bread dipping sauce, too! Next comes the Blood Orange Vinegrette. You won't believe the depth of the flavor you get from Blood Oranges, or, the tones it imparrts on salads or meats such as chicken. Made with the right touch of mustard, oil and special spices, our Vinegrettes are equally at home on a salad as well as a marinade, or, o finishing sauce. Champagne Mint Pourable Chocolate Sauce is also found in this month's Gourmet Care Package. A wopping 12.7 ounces, this sauce is great over everything from pound cake to fresh fruit to a hot cup of coffee, or, a spoon going directly into your mouth! This stuff is beyound your wildest dreams! All this, plus serving sugesstions, for 25 bucks plus shipping. There's no charge for handling, either, just what the shipping company charges - what a deal!
Comment (4)
|
|
Wed, Feb 4th - 4:24AM
Just in Time for Valentine's Day
Who knows more about Love than the Italians? So just in time for the big day, here's a sure way to impress your Valentine and get those juices flowing. Be sure to include a nice bottle of Il Bastardo (chilled to about 55 degrees) for the topper to a perfect evening! Chef Louie's Hot and Sweet Chocolate Raviolis |  |  |  |
| | You will need 8 oz Marscapone cheese or 8 oz of whipped cream cheese 1 Jalapeno pepper 1 habanero pepper 1/4 tsp. Cayenne pepper 1/2 cup of chocolate morsels 1/4 cup milk 1 stick butter (unsalted) 1 dozen pasta or won ton wrappers 1 beaten egg a sprig of fresh mint Over low to medium heat. stir the milk, the chocolate chips, 1 tbs of finely minced jalapeno , 1 tbs of finely minced habanero pepper, and some cayenne powder untill fully incorporated (about 10 to 12 minutes). Once mixed, turn off the heat and add 2 tbs of butter and the cheese and mix well. The mix should be a stiff, dough-like consistency. If it's too dry to stir, add milk at a really slow rate. If it is too watery, add more cheese, or, flour. Now take the wrapper and make it into the largest circle you can cut it into, put a dollop of filling into the center, fold over and seal with the beaten egg and a little fork crimping. Take the remainder of the butter, put into a skillet on medium high heat, and throw those love poppers into the pan. Sear them well (about 7 minutes) and when you take them out, place them on a platter in an overlapping circle. At this point, you can drizzle more melted chocolate(just pop a cup of morsels into the nuke for this), a drizzle of honey, and then a shake of confectioner's powder. Take the fresh mint and garnish the dish and there you have it!
|
Comment (1)
|
|
Fri, Jan 30th - 8:10AM
We have been featuring driver recepies from the American Le Mans Series -- he're our first from a "media type" Murphy H. Bear is an occasional commentator on the American Le Mans Series, and acts as a clearinghouse for information that wants to be free… Currently unencumbered by any affiliation, he learned his craft at www.dailysportscar.com. He is assisted by the lovely Heidi M. Bear in gathering and disseminating any and all rumors and speculation circulating within the American Le Mans Series paddock, responsible or not. Most of the Murphy’s recipes are simplified and sized for two. This one is different, but it does have a point in the way it varies from who-knows-how-many hot wing recipes out there. The ones you buy in the frozen section are that same out-of-an-industrial-sized-jar hot wing sauce you find in countless rundown Mom & Pop bars. You’ll be lucky to survive them. Wing aficionados agree a key to wings is the crispy outside, but unfortunately, that’s the part that’s nearly impossible to do well at home, needing a dry wing (forget anything frozen) and a deep fryer (raise your hand if you have one of those). So for the rest of us, the Bear’s created a wing recipe that just gives up on that stuff, tasty, tender wings that can be made at home, frozen for later, and don’t need no deep fryer. Murphy even uses the microwave to make sure they get done. No pink wing innards in this recipe. This will make medium wings…crank up the cayenne (no, that ain’t no porcha, neither) if you like ‘em hotter. Marinade (for 3 lbs, approximately 2 dozen wings, increase or decrease as needed) 1 ¼ cups Louisiana hot sauce ¼ cup white wine vinegar ½ tablespoon cayenne pepper 1 tablespoon garlic powder 2 tablespoons Cajun spice Mix, then marinade wings overnight in 1 quart sealable plastic bags of a half dozen wings each. Or put a dozen in a bigger bag. Murphy doesn’t care. (You can freeze what you don’t immediately use.) Microwave wings 2 minutes, turn over, microwave 1 minute more. Heat about 2 tablespoons vegetable oil in a large skillet, fry wings until golden brown on each side (one of those screens-with-a-handle thingies for spatters is a good idea). Meanwhile, in a small skillet, prepare the wing sauce. For larger groups work in batches. Wing Sauce (for approximately 1 dozen wings) 2 tablespoons butter 2 tablespoons Louisiana hot sauce 1 tablespoon white wine vinegar ½ teaspoon flour (Remember, the above is medium, add ½ teaspoon Cayenne pepper for hot, 1 teaspoon for blazin’) Melt butter, whisk together with other ingredients and toss with, or simply spoon over wings. Serve with ranch or blue cheese dressing for dipping. This recipe appeared in murphythebear.com and was published in Murphy’s Little Recipe Book - http://www.blurb.com/bookstore/detail/158030
Comment (1)
|
|
Fri, Jan 16th - 3:57AM
Fast Food
Sebring is noted for its 12-hour sports car endurance race, staged by the American Le Mans Series. At the end of this month, many of the cars and drivers who will be participating in this event will be at the Sebring International Raceway for a first-of-the-year test and tune session. In honor of that, we have asked some of the participants about their favorite foods, their diet regimen before the race and if they have any "lucky" foods they eat. A lot of those now are posted on our web site at www.thekitchenfreaks.com and we urge you to stop by and take a look. "I have always said, everybody who stops by our web page or listens to our program has eaten food or will be eating food soon after!" said Chef Louie. As always, the KitchenFreaks are in search of recipes, kitchen tips, humor and all kinds of food talk. "Please, come by, sit a spell, take your shoes off -- ya'll come back now, you hear?" said Barry Foster.
Comment (1)
|
|
Mon, Jan 12th - 8:56AM
Mario Andretti's Tortellini Salad
This was submitted by 3-time Sebring winner Mario Andretti -- obviously not only a great race car driver but also very accomplished in the kitchen. Cook this up, pull the cork on a bottle of Il Bastardo red, and you have a great way to watch America's premier sports car race. Heck, pull a couple of corks on a couple of bottles of Il Bastardo!
TORTELLINI SALAD: 2 packages tortellini with cheese Chopped green onionsChopped celery Black olives Marinated artichokes Basil and/or dill weed 3/4 bottle Newman's Own Salad Dressing Salt and pepper to taste Cook tortellini al dente. Add next five ingredients and mix with Newman's Own dressing. Chill and serve at room temperature. BASIC LONG-COOKED TOMATO SAUCE
Makes 4 cups 1/4 cup olive oil
6 cloves garlic, coarsely chopped
6 pounds large tomatoes, coarsely chopped, seeds and juices included
1 cup coarsely shredded fresh basil leaves
1 teaspoon salt
1 tablespoon sugar (optional) 1. Heat the oil in a large nonreactive pot. Add the garlic and sauté over low heat until soft but not browned, about 5 minutes. 2. Stir in the remaining ingredients, including the sugar, if using. Bring to a boil, reduce the heat to maintain a very slow simmer, and cook for 2 hours, stirring from time to time, until thick and richly colored. 3. Serve right away. Or cool and refrigerate for up to 3 weeks, or freeze for longer.
Comment (1)
|
|
|
| February 2009 |
|
1 |
2 |
3 |
4
|
5 |
6 |
7 |
|
8 |
9 |
10 |
11 |
12 |
13 |
14 |
|
15 |
16 |
17 |
18 |
19 |
20 |
21
|
|
22 |
23 |
24 |
25 |
26 |
27 |
28 |
|
prev
|
|
next
|
|
Invite
What's New |
Popular |
Auctions |
Blogs |
Webspace |
Shoutbox |
Forums |
TopicCraze |
Newsletter |
Contact Us
