Lemon Fried Chicken: "Pollo Fritto"

Recipe courtesy Cesare Casella, Beppe Restaurant, NYC Show: Tyler's Ultimate Episode: Fried Chicken 1 (3 to 4 pound) chicken, cut into 12 pieces Kosher salt and freshly ground black pepper 4 tablespoons fresh lemon juice Peanut or vegetable oil, for frying 2 cups all-purpose flour 3 eggs, beaten 4 sprigs thyme 4 sprigs rosemary 4 cloves garlic, peeled and smashed Rub the chicken with salt, pepper, and 3 tablespoons lemon juice. Let the chicken season at room temperature for 1 hour. Fill a large deep pot with enough oil to cover the pieces of chicken (about 3 1/2 inches). Heat the oil to 375 degrees F over medium-high heat (at this temperature a droplet of water will sizzle immediately when it hits the oil). Season the flour with salt and pepper. Dredge the chicken pieces in the flour and then dip them in the beaten eggs. Working in batches if necessary, put the chicken into the oil, taking care not to over crowd the pan. (If all the chicken will not fit at one time, cook the larger pieces first.) Fry the chicken at about 350 degrees F (adding the chicken causes the temperature to drop) until the pieces are crisp and golden on 1 side, about 10 minutes. Turn the pieces of chicken and cook until the second-sides are crisp and the juices clear, about 7 minutes more. Add the garlic and herbs and fry until they too are crisp. Drain the chicken and herbs on a plate lined with paper towels. Season the chicken with salt, pepper, and lemon juice and serve topped with fried herbs and garlic.

Oven Fried Chicken Parmesan

Recipe courtesy of Jean Anderson, "The New Doubleday Cook Book" Show: Cooking Live Episode: Sara's Greatest Hits 1 garlic clove 1/4 pound butter, melted 1 cup soft white bread crumbs 1/3 cup finely grated Parmesan cheese 2 tablespoons minced parsley 1 teaspoon salt 1/8 teaspoon pepper 2 1/2 pounds chicken, cut up into pieces Preheat oven to 350 degrees. Crush the garlic clove and combine with 2/3 cup melted butter in a shallow baking dish. In another dish combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. First dip the chicken into the butter and then coat it in the bread crumb mixture. Arrange the chicken 1 layer deep in a greased large, shallow baking pan and drizzle evenly with remaining melted butter. Bake uncovered, 1 to 1 1/4 hours until fork tender and browned.

Sweet Potato Biscuits

Recipe courtesy Mama Dip Show: Cooking Live

Episode: Week of Sundays: Sunday Supper in the South This recipe is available for a limited time only. Why?

2 cups cooked, mashed sweet potatoes 1 stick butter, melted 1 1/4 cups milk 4 cups self-rising flour Pinch baking soda 3 tablespoons sugar Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar. Shape the dough into a ball and knead about 8 to 10 times on a well-floured board. Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter. Bake in a greased baking pan in a 400-degree oven for 15 to 20 minutes or until brown.

Bert's Southern Fried Chicken

Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Supper Club 1 (3-pound) chicken, washed and cut into 8 serving pieces Salt and pepper 2 cups all-purpose or self-rising flour 3 eggs 1/3 cup milk Peanut oil, for frying Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator. Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added. Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken. Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken. Cook's Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.

Double Dipped Fried Chicken

Copyright 2000 Television Food Network, G.P. All rights reserved. Show: Food 911 Episode: Adirondack Balloon Festival

3 1/2 pound frying chicken, cut into 8 serving pieces 2 cups buttermilk 1/4 cup water 2 teaspoons red pepper sauce 3 cups flour 1 tablespoon kosher salt Fresh cracked black pepper, to taste 1 tablespoon dried oregano 1 tablespoon granulated garlic 1 teaspoon paprika 1 teaspoon cayenne 4 cups peanut oil, for frying Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

TOMATO FRIED RICE

Basmati Rice Onion Cloves Garlic Grated coconut Fennel seeds Ginger Turmeric powder Tomato Cinnamon cilantro leaves Curry leaves Salt Oil 2 cups 1 (large) 6 4 1/2 cup 1 tbsp 1/2 inch 1 tsp 2 1 inch

Wash and clean the rice. Grind fennel seeds, cloves, coconut, ginger with adding little water. Keep it aside. Heat the cooker pan with oil and add cinnamon stick, garlic, curry leaves, chopped onion, fry until it becomes golden brown. Add sliced Tomato and fry for a min. Now add the ground paste fry for a min, add washed rice and 4 cups water. Cook in the medium heat until the rice is done. Garnish with cilantro leaves.

Peanut Butter Cookies

Recipes courtesy Jill Novatt, Food Network Kitchens

3/4 cup sugar 3/4 cup light brown sugar

6 ounces (1 1/2 sticks) unsalted butter, softened 3/4 cup peanut butter 2 eggs 1 3/4 cups flour 2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup chocolate chips Preheat the oven to 350 degrees F. In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, the baking soda and the salt and add to the dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3 or 4 chocolate chips into the indentation. Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.

Mac & Cheese

Copyright 2002 Barefoot Contessa Family Style Show: Barefoot Contessa Episode: Kids in the Candy Store This recipe is available for a limited time only. Why? Vegetable oil Kosher salt 1 pound elbow macaroni or cavatappi (see Note) 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere cheese, grated (4 cups) 8 ounces extra-sharp cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon grated nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes.

Indian-Style Fresh Cheese with Spinach: Palak Paneer

Recipe courtesy Gourmet Magazine Show: Sara's Secrets Episode: East Indian Dinner Paneer: 10 cups whole milk 2 teaspoons fine salt 1/3 cup fresh lemon juice Spinach: 2 bunches spinach (about 1 pound), coarse stems discarded

1/2 cup plus 2 tablespoons water 4 garlic cloves, finely chopped 2-inch long piece peeled fresh ginger 1/3 cup vegetable oil 2 teaspoons coriander seeds 1 teaspoon cumin seeds 4 whole cloves 2 allspice berries 3-inch cinnamon stick 2 onions, thinly sliced 4 plum tomatoes, peeled and chopped 1/2 cup heavy cream Kosher salt Serving Suggestion: Basmati rice Special equipment: Cheesecloth Make the paneer: Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally. Add the salt, and lemon juice and remove from the heat. Gently stir around the edges as the milk separates and the curd forms in the center. Let sit for about 2 minutes. Pour mixture into a colander lined with a triple layer of dampened cheesecloth. Gather up edges of cheesecloth, twisting gently to squeeze out as much liquid as possible. Wrap the cheese tightly in the cheesecloth and wrap in a kitchen towel. Transfer the package to a bowl and weigh down with a bowl filled with water or a large can. Let stand at room temperature until firm, about 1 hour. Pour off any liquid that has accumulated in the bowl and cut the paneer into 1/2-inch cubes. Make the spinach: Cook spinach in 1/2 cup water in a large saucepan, covered, over moderately high heat until wilted and tender, about 2 minutes. Coarsely puree spinach, without draining, in a food processor. Set aside. In a mini-chopper, puree the garlic and ginger into a paste with the remaining 2 tablespoons water. Set aside. Heat the oil in a large nonstick skillet over moderately high heat until hot but not smoking, then brown paneer in 2 batches, gently turning to avoid breaking up. Using a slotted spoon, transfer the paneer to paper towel-lined plate, leaving the oil behind in the skillet. Add the coriander seeds, cumin seeds, cloves, allspice, and cinnamon stick to the skillet and cook, stirring, until fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onions and cook stirring, until lightly browned, about 5 minutes. Add garlic-ginger paste and cook, stirring, until fragrant and almost dry, about 2 minutes. Add tomatoes and cook, stirring, until softened, about 4 to 6 minutes. Add spinach puree and simmer sauce, stirring occasionally, until thickened and almost all of liquid is evaporated, 2 to 4 minutes. Add cream and simmer, stirring, occasionally, until thickened. Gently stir in paneer and salt and simmer about 30 seconds more. Divide among plates and serve immediately. Cook's note: Paneer keeps, wrapped well in plastic wrap and chilled, for 3 days.

Fantastic Fish Pie

Recipe courtesy Jamie Oliver Show: The Naked Chef Episode: A Bun In The Oven The whole fish pie thing is one of the most homely, comforting and ?moreish? dinners I can think of. This is a cracking recipe, which does it for me. 6 large potatoes, peeled and diced into 1-inch squares 2 free-range eggs 2 large handfuls fresh spinach, trimmed and washed 1 onion, finely chopped 1 carrot, halved and finely chopped Extra-virgin olive oil

1 cup heavy cream 2 good handfuls grated mature Cheddar or Parmesan 1 lemon, juiced 1 heaped teaspoon English mustard 1 large handful flat-leaf parsley, finely chopped 1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips Salt and freshly ground black pepper Nutmeg, optional Serving suggestions: peas, greens, baked beans, and tomato ketchup Preheat the oven to 450 degrees F. Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside. In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make it look pretty, it's a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens, not forgetting the baked beans and tomato ketchup. Tacky but tasty, and that?s what I like.

30 Minute Shepherd's Pie

Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Soul Soothers

2 pounds potatoes, such as russet, peeled and cubed 2 tablespoons sour cream or softened cream cheese 1 large egg yolk 1/2 cup cream, for a lighter version substitute vegetable or chicken broth Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 3/4 pounds ground beef or ground lamb 1 carrot, peeled and chopped 1 onion, chopped 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup beef stock or broth 2 teaspoons Worcestershire, eyeball it 1/2 cup frozen peas, a couple of handfuls 1 teaspoon sweet paprika 2 tablespoons chopped fresh parsley leaves Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Butter prawns Ingredients

1 lb large prawns Oil for deep frying 3 tablespoons butter 6 bird's eye chilies (chopped) 3 sprigs of curry leaves (use only the leaves)

3 cloves garlic (finely chopped) 1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon soy sauce 1 tablespoon Chinese cooking wine (rice wine preferred) 6 tablespoons of grated coconut (dry fried until golden brown) Directions Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside. Melt the butter, add bird's eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

Sweet Potato Hash

Copyright, 2006, Robin Miller, All rights reserved Show: Quick Fix Meals with Robin Miller Episode: Talkin' Turkey

2 sweet potatoes, peeled and diced 1/2 cup diced yellow onion 1 tablespoon red wine vinegar 1/2 teaspoon paprika Salt and ground black pepper Place potatoes in a shallow (microwave-safe) dish and add about 1/4-inch of water. Cover and microwave on HIGH for 3 to 4 minutes, until just soft. Drain and set aside. Heat oil in a large skillet over medium heat. Add onion and saute 3 minutes, until soft. Add sweet potatoes, vinegar and paprika and cook 3 to 5 minutes, until potatoes are golden. Season, to taste, with salt and black pepper

Individual Baked Alaska

Recipe courtesy Wolfgang Puck, 2004 Show: Wolfgang Puck's Cooking Class Episode: Frozen Desserts

1 loaf Classic Pound Cake, recipe follows* 1/2 gallon vanilla ice cream Meringue: 6 egg whites 1/4 teaspoon cream of tartar 6 ounces sugar *Storebought pound cake can be used Slice the pound cake loaf into 1/2-inch slices. With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet. Place a large scoop of vanilla ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour. While the ice cream freezes, make your meringue: Preheat the oven to broil and place a rack 8 inches from the top of the oven. In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip. Remove the ice cream from the freezer. Quickly pipe the meringue evenly over the ice cream, covering completely. Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately. Classic Pound Cake: Melted butter, for brushing loaf pans 1 pound unsalted butter 1 tablespoon vanilla extract 1 pound sugar 1 pound eggs, about 8 large 1 pound cake flour 1/4 teaspoon salt Preheat oven to 350 degrees F. Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve. Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes. Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended.

Pour half of the batter into each prepared loaf pan. Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Serve slightly warm or use as needed.

Onion rings INGREDIENTS

945 ml vegetable oil for frying 125 g all-purpose flour 235 ml beer 1 g salt 1 g ground black pepper 4 onions, peeled and sliced into rings

DIRECTIONS
1. In a large, deep skillet, heat oil to 365 degrees F (180 degrees C). 2. In a medium bowl, combine flour, beer, salt, and pepper. Mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.