Waldorf Chicken Pita Pocket!

This is the final Tyler Florence Fridays and I am sorry to see it close. You see I've never made so many recipes from one chef before and I've come to really respect Tyler....he is absolutely tops in my book. I've posted 27 recipes by Tyler Florence and each of them was excellent. But I've made many more of his recipes that I just did not have time to post or the photos did not turn out or I was just plain too hungry to bother with setting up a photo. I still have a list of Tyler's recipes that I want to try and I will continue to make his recipes when I can.

This week for Tyler Florence Fridays I made Pita Bread which I've never made before. Tyler's recipe was so simple and it basically fell together with no problems at all. However, I did add 1 tsp Organic Barley Malt Syrup to enhance the rise and taste a little bit and I just love it. I will be using the Organic Barley Malt Syrup in many of breads from now on!

I also wanted to try Ellie Krieger's Waldorf Chicken Wraps so decided to make Tyler's Pita and fill them up with the Waldorf Chicken Salad and I must say it was an excellent combination! One of the reasons I wanted to try the Waldorf Chicken Salad is to see if it would also work with Turkey...always trying to find new ways to use up leftover holiday turkey! And I am happy to say, yes, the Waldorf Salad would work wonderfully with turkey as well!

I made the Walfdorf Chicken Wrap exactly as written except of course substituting Pita Bread for the Whole Wheat Wrap. And I also used both Green and Red Grapes basically because I like both red and green grapes and you can't beat the gorgeous color they add!








Pita Bread
Recipe adapted from Tyler Florence

1 package active dry yeast
1 teaspoon sugar
11/2 cups warm water
1 teaspoon salt
3 1/2 cups bread flour, plus more for dusting
1 teaspoon olive oil

My additions: 1 tsp Organic Barley Malt Syrup

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.

Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.

Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.

Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees.

Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.

Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.



Waldorf Chicken Wraps
Recipe adapted from Ellie Krieger

1 c nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt
2 TBL mayonnaise
1 TBL lemon juice
2 tsp Dijon Mustard
1/4 tsp salt
1 tsp minced thyme
1 lb cooked, skinless chicken breast cut into 1/2-inch cubes
1/2 c seedless grapes, sliced in 1/2 (I used red and green grapes)
1/4 c toasted, coarsely chopped walnuts
1 medium apple, cored and diced (about 3/4 cup)
Freshly ground black pepper
5 large leaves Romaine lettuce, rinsed and patted dry
5 whole-wheat wraps, about 8 inches in diameter (I used homemade Pita, recipe above)

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.

In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.

Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.








Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.






All Rights Reserved 2008-9 © Big Black Dog

TFF - Chicken with Apple Cider Sauce

Today the temperatures really dropped and it was finally light jacket weather. Fall is on it's way! Even though I'm having a hard time letting go of summer, I do love fall. Our Sunset Maples are turning the most gorgeous apricot color and leaves are starting to cover our pastures. And I am sooooo looking forward to Halloween this year!

Since I'm in such a fall mood this week for Tyler Florence Fridays I made Chicken with Apple Cider Sauce served over a bed of lightly Sauteed Fresh Apples. This simple dish was absolutely outstanding! When I had finished my Chicken with Cider Sauce I wanted more, so I'm thinking we might have it again for tomorrow's dinner.

I made this dish exactly as written except I cut down the vinegar to 1 tsp. And I breaded the chicken breasts in flour, pecan meal, salt and pepper and sauteed it in EVOO (Extra Virgin Olive Oil) and a teeny bit of butter. To make the bed of sauteed apples, just slice fresh apples a heavy 1/4" thick and lightly saute in EVOO and butter until just barely soft. Make sure you do not over cook the apples because they will be too soft and difficult to stack.










Chicken with Apple Cider Sauce
Recipe adapted from Tyler Florence

2 TBL vegetable oil
4 boneless, skinless chicken breast halves **See NOTE
2 tsp kosher salt
Freshly ground black pepper
3 TBL unsalted butter
1 TBL apple cider vinegar (I used 1 tsp vinegar)
3/4 c apple cider
1/2 c low-sodium chicken broth
1 TBL fresh lemon juice
1 tsp fresh thyme leaves

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.

Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.

NOTE: I breaded the chicken breasts in about 1/2 c. flour, 1/4 c. pecan meal, salt and pepper. Whip the egg. Dredge the chicken in the flour mix. Brush whipped egg on each breast and dredge again in the flour mix.


Sauteed Apple Slices
Recipe developed by Big Black Dog

2 apples (I used a Macintosh and a Granny Smith)
1 TBL EVOO (Extra Virgin Olive Oil)
2 tsp butter

Slice apples into 1/2" thick slices. Heat EVOO and butter until melted. Add slices of apple careful to not over lap any slices. Flip slices over to cover all sides with EVOO/butter. Heat until apple is just barely tender. Remove and set aside.

To serve arrange apple slices in an appealing manner in the middle of a plate and place 1 chicken breast on top. Drizzle with the warm Cider Sauce.









Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!








All Rights Reserved 2008-9 © Big Black Dog

TFF - Roasted Tomato Soup

Well it's that time of year and our tomatoes are coming in. I was leaving town for a few days and I had to find a way to use about twenty tomatoes! Let's see, even if I had time there were just not enough tomatoes to bother canning them. Then it came to me..SOUP! I knew if I made soup I would use all the tomatoes with just one recipe so I googled. WOW..there's got to be at least 1,000 tomato soup recipes on the internet and I'm pretty sure they are all good but I was glad that I found a recipe from Tyler Florence!

I made the recipe exactly as it read except I did remove the tomato seeds. Next time I make this recipe I think I will roast the tomatoes and onions on the grill just to make clean up a bit easier. The recipe was quick and easy and made a delicious soup. I served the soup with some of my homemade breadsticks.







Roasted Tomato Soup
Recipe adapted from Tyler Florence

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.







Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.







All Rights Reserved 2008-9 © Big Black Dog

TFF - Blueberry Crumble

I love using what's commonly thought of as savory herbs in desserts. I've used Tarragon and Basil in cream cheese frosting and it's just wonderful! So when I found Tyler's recipe for Blackberry Crumble and he had added fresh Rosemary I knew I had to try it.

Of course I had to change the recipe just a little bit. I added blueberries along with the blackberries. And in order to make the topping crumble I had to add more flour as well. I was not sure how much 3 sprigs of Rosemary was and since Rosemary is quite a strong herb, I was cautious and minced just enough for 1 1/2 tsp and this seemed to work out just fine. And after tasting the Crumble, Tarragon would work out fabulously as well!!

It was so overcast that I had a hard time taking a good photograph. Finally gave up and moved outside where it was 98 degrees with about 100% humidity. If you look closely at my photos you can see the ice cream melting! ;)







Blackberry Crumble
Recipe adapted from "Real Kitchen" by Tyler Florence

Crumble:
1/2 c (1 stick) unsalted butter, at room temperature
1-1/2 c sugar
1 c all-purpose flour (I had to add abt 1/2 c. extra flour)
Needles from 2 rosemary sprigs (I used abt 1 1/2 tsp minced fresh Rosemary. Tarragon would work well too)

Filling:
2 quarts fresh blackberries ( I used blackberries and blueberries)
1/2 c sugar
1/4 c cornstarch
Juice of 1 lemon

Option: Top with whipped cream, vanilla ice cream, fresh raspberries and blackberries


Preheat oven to 350 degrees.

To make the crumble topping, mash together the butter, sugar, flour, and rosemary in a large bowl. The best way to do this is with your hands. I had to add about 1/2 c. extra flour to make the topping crumbly.

In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9x13-inch glass baking pan; even it out with a spatula. Crumble the topping over the blackberry mixture. Bake for 1 hour on a nonstick cookie sheet (to catch any overflow) until the topping is brown and the fruit is bubbly.

Serve the crumble with a cloud of whipped cream, a scoop of vanilla ice cream and garnish with fresh red raspberries and blackberries. Make sure the crumble is still a little warm so the ice cream will melt.







Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.







All Rights Reserved 2008-9 © Big Black Dog

TFF- Steamed Mussels

I made Tyler's Creamed Garlicky Mussels last week and they were so delicious that I decided to try Tyler's Steamed Mussels this week!

The Creamy Garlicky Mussels and Streamed Mussels are very similar but the Steamed Mussels recipe does have fresh tomatoes and hot pepper flakes added to the sauce. And while contemplating this recipe I found another wonderful product, Hot Pepper Paste, and it's in a tube! I am thrilled with this product! I don't use much heat in my dishes but I do add a touch of hot pepper once in a while so the ease of the paste being in a tube is wonderful. Again, just squeeze out the desired amount, recap and store in the refrigerator until you need it again.

I enjoyed this meal but Mr. Tastebuds loved it! In fact he said several times that he liked this version over the Creamy Garlicky Mussels. But, I like the Creamy Garlicky Mussels. So the next time I make this dish I will just make the sauce and divide it and add the tomatoes and hot pepper to his half!

Notice how the kernels on the ear of corn are two different shades of yellow, light and dark? In Michigan we called this variety of corn Sugar and Gold. It really is the best corn ever and whenever I find it I always buy enough for dinner that night. I really should go back to the market and buy a few dozen ears and freeze it for this winter. There's really nothing better then a fresh-frozen ear of corn when there's two foot of snow on the ground!







Steamed Mussels
Recipe adapted from Tyler Florence

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.







Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





By the way our tomatoes are slowly starting to come in! YES...YES...YES!







All Rights Reserved 2008-9 © Big Black Dog

TFF - Creamy Garlicky Mussels

This week my market had Mussels on sale and since I've been craving shellfish I picked up 2 lbs. I thought 2 lbs would be plenty for the two of us. I was wrong.

The recipe suggests serving the Mussels with a crusty French Garlic Bread. We have a wonderful French Bakery right in town and so this morning I picked up a loaf of freshly baked bread. I cut the loaf into thirds thinking that 1-10" piece of garlic bread would be enough. I was wrong.

Tyler's Creamy Garlicky Mussels was fantastic!! Oh how I wish I had bought 4 lbs of mussels and made an entire loaf of broiled Garlic French Bread. While making the dish it smelled so fabulous, my mouth was watering and this does not happen to me very often! Tyler's recipe for Steamed Mussels is very similar and I think I might make that next week!

I made the recipe as written but I did add about 10-12 large fresh minced basil leaves and 2 TBL of minced fresh Tarragon. And this recipe was so easy and took less then 10 minutes to prepare so I am putting it in my "Call-it-Dinner" category!







Creamy Garlicky Mussels
Recipe adapted from Tyler Florence

4 pounds mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
4 sprigs fresh thyme
1/2 lemon, thinly sliced
3/4 cup dry white wine
1/2 cup low-sodium chicken broth

Optional:
10-12 fresh, minced basil leaves
1 TBL minced tarragon

Serving suggestion: crusty French bread

Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.

In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes. Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open.

Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning.

Divide the remaining mussels among the serving bowls and spoon over the sauce. Serve with plenty of crusty French garlic bread to dip in the sauce.


Garlic Bread

1 small loaf of crusty French bread
4 TBL soft butter
2 cloves of garlic, minced.

Cut the bread in half, horizontally. In a small bowl mix the butter and garlic. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and pop under the broiler for 2-3 minutes. Watch this carefully as it will burn quickly.







Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.








All Rights Reserved 2008-9 © Big Black Dog

TFF - Risotto-Style Strawberry Rice Pudding

I was thinking today that summer is almost half over and I'm not very happy about that. This is the first summer in three years we have not been in construction on the house. And I really have enjoyed relaxing without the sound of power tools in the background. So far we've had a gorgeous summer here in Illinois with warm days and cool nights and I've taken full advantage of it.

With all the construction behind us I've had time to concentrate on summer themed meals and it's been fun. Our dinners have been light meals and my desserts pretty and refreshing. When I found Tyler's recipe for Risotto-Style Strawberry Rice Pudding I knew I had to try it.

But when I read the reviews of this recipe, many people had problems with it being too runny so I decided to try a different method. Although I did make the rice pudding on the stove top, to finish I put the pudding in a baking dish and baked it at 350 degrees for almost an hour and it turned out very nice. For the strawberry sauce I cut down the lemon juice to 2 TBL and added about 1/2 cup of Riesling and it was scrumptiously delicious! (**See Note on Riesling) I topped the pudding with whipped cream and a sprinkle of nutmeg.

The Risotto-Style Strawberry Rice Pudding was absolutely delicious. So much so that I had 2 bowls full this morning for breakfast. I'd like to try this with fresh raspberries or blueberries too. Definitely a keeper recipe and one that has room for much experimentation!






Risotto-Style Strawberry Rice Pudding
Recipe adapted from Tyler Florence

1 quart strawberries, rinsed and hulled
1 cup sugar
1 lemon, zest finely grated and juiced
1 quart milk
1 vanilla bean, seeds scraped
2 tablespoons butter
1 cup Arborio rice
Pinch kosher salt

Cut strawberries into medium-size dice. In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice. Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes. Set aside to cool.

Heat the milk in a medium saucepan over medium-low heat until it starts to steam. Remove one cup of milk, set it aside, and keep it warm. Stir into the larger pan of milk the remaining sugar, the vanilla bean and seeds, and the rice. Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes. Add the reserved milk, lemon zest, butter, and salt. Stir well and remove from the heat. This should have a more liquid consistency than regular risotto.

To serve, layer rice pudding and strawberry mixture in tall clear glasses. Chill.


**Wine Note: Chateau St. Jean's Riesling is a very sweet white wine. Personally I did not care for this wine but used in desserts it is excellent.






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.








All Rights Reserved 2008-9 © Big Black Dog

TFF - Strawberry Lemon Puddings

This week for Tyler Florence Fridays I made Strawberry Lemon Puddings. Isn't that the cutest name for a dessert!

For our 4th of July weekend we were having BBQ Ribs and I wanted the dessert to be something light and refreshing! Tyler's Strawberry Lemon Puddings were perfect. I added blueberries and sprinkled a few on top for our red, white and blue!







Strawberry Lemon Puddings
Recipe adapted from Tyler Florence

1 pound cake, store bought
1/2 cup lemon curd, store bought
1 pint heavy whipping cream
1 cup powdered sugar, plus 1 tablespoon for the tops
2 cups of strawberries, hulled and sliced
2 tablespoons powdered sugar
1 Meyer lemon, juice only

Preheat oven to 350 degrees F.

Set a small saucepan over medium heat and add strawberries, lemon juice and 2 tablespoons of powdered sugar.

Set over medium heat to macerate for 4-5 minutes then remove form heat to cool.

In a large mixing bowl, whip heavy cream until you reach soft peaks. Fold in powdered sugar and lemon curd - a little at a time until they come together. Set aside in the refrigerator while you prepare the cake.

Using an inverted ramekin, carefully slice the pound cake into 1/4-inch thick, round slices. They should fit snugly inside of the ramekin itself. With the remaining scraps of pound cake, break up into coarse crumbs and toast on a sheet tray in the oven for 5 minutes until golden brown and fragrant.

Now layer the puddings. Start with a layer of the lemon cream on the bottom, followed by cake, strawberries, lemon cream and cake again. Drizzle this layer of cake with syrup from the strawberries then top with a nice swirl of lemon cream and some toasted pound cake crumbs.

Garnish with a strawberry and dust with powdered sugar.






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.







All Rights Reserved 2008-9 © Big Black Dog

TFF - Chicken Parmigiana

This week for Tyler Florence Fridays I made Chicken Parmigiana. We were having a cool day and when I read the recipe it just hit the spot.

Tyler's Chicken Parmigiana was a delicious dish. Mr. Tastebuds loved it and said he would remind me to make it again! This is the best compliment I've heard yet! Even though the recipe seems quite long and involved it was very simple. I only made a few small substitutions. I skipped the sugar entirely and substituted 5 chopped green onions for 1 large yellow onion. And I substituted Cavatelli pasta for spaghetti.







Chicken Parmigiana
Recipe adapted from Tyler Florence

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped (I used 5 green onions, chopped)
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar (I skipped)
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

Preheat the oven to 350 degrees F.

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup Parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in bread crumbs. When the oil is nice and hot, add cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve with spaghetti.







Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.







All Rights Reserved 2008-9 © Big Black Dog

TFF - Salmon Potato Hash

This week for Tyler Florence Fridays I decided to make Salmon Potato Hash. My market sells salmon sausage which is a pork casing stuffed with fresh salmon. I bought a package some time ago and Mr. Tastebud's has said, more then once, "when are you going to use up this salmon sausage"! It was time to use it for something.

This was a scrumptiously delicious dish! There was nothing leftover and we nearly licked the plates clean. I would love to make this dish substituting the salmon sausage for salmon fillet or a mild Italian sausage.





Salmon Potato Hash
Recipe adapted from Tyler Florence

1 (2-pound) center-cut, skin-on, salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Fresh dill, for garnish (I used chopped green onion stems)

Hash:
About 1 cup extra-virgin olive oil
4 russet potatoes, rinsed in water and cut into large dice
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced (skipped)
2 cloves garlic, minced
2 green onions, finely chopped
3 sprigs fresh thyme, leaves removed
1 teaspoon smoked paprika (skipped)
Pinch cayenne pepper (skipped)

Egg:
Water
White vinegar
4 to 6 large organic farm fresh eggs

Preheat oven to 300 degrees F.

For the Salmon:
Place the salmon on a large baking sheet skin-side down. Drizzle salmon with olive oil and season with salt and pepper, to taste. Place into the oven and bake for 30 minutes until flaky. Transfer to a cutting board.

For the Hash:
Heat a large sauté pan over medium-high heat and add olive oil. Once heated add the potatoes and shallow-fry for about 8 minutes until evenly browned on all sides. Remove the potatoes with a slotted spoon and place onto a paper towel-lined plate. Season with salt and pepper and transfer to a large bowl.

Using 2 forks, flake the salmon, removing it in chunks from the skin, and fold into the potatoes.

Remove most of the oil, leaving only a couple of tablespoons. Place over medium heat and add the sliced onions, sliced peppers and garlic and allow to caramelize. Add the green onions, thyme leaves, paprika and cayenne pepper. Season with salt and freshly ground black pepper, to taste, and stir to combine. Add the potatoes back to the pan and stir to combine.

For the Eggs:
Place a large sauté pan with high sides over medium heat and fill with a few inches of water. Heat until just below a simmer. Add a splash of white vinegar and using a wooden spoon, stir the water in 1 direction to create a small whirlpool. Crack the eggs and add, 1 at a time, to the spinning water. Allow to poach until desired doneness. Remove with a slotted spoon to a plate.

To Serve:
Place the salmon-potato hash on serving plates or serving platter and top with the eggs. Pour Hollandaise sauce over the eggs and garnish dill (I used chopped green onion stems as garnish). Season with salt and pepper, to taste.



Hollandaise Sauce
Recipe adapted from "Tested, Tried and True" by The Junior League of Flint, MI

3 to 4 egg yolks (I always use 3 yolks)
1/2 tsp salt
1 TBL lemon juice
1/2 c. butter (1 stick)
Dash of Tabasco (I usually skip the Tabasco)

Put yolks, lemon juice and seasoning in blender and blend for about 30 seconds. Melt butter in microwave. With the blender on, pour a thin, steady stream of melted butter into the blender. Viola...it's done and delicious!






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





All Rights Reserved 2008-9 © Big Black Dog

TFF -- Grilled Flat Bread with Blue Cheese and Crunchy Red Grapes

As soon as I saw the recipe for Tyler Florence's Grilled Flat Bread with Crunchy Red Grapes I knew I had to try it. There's just something about Tyler and Red Grapes that appeals to me!

Tyler suggests purchasing ready made flat bread but I made Focaccia Bread instead and used a recipe from my niece, Joelle. I also substituted green onions for the yellow onion which was the only change I made.

The Grilled Flat Bread Topped with Caramelized Onions and Blue Cheese, Mascarpone and Crunchy Red Grapes was absolutely delicious. I served this with Tyler's Wild Mushroom with Roasted Fennel Soup and although this soup is wonderful after one bite of the Grilled Bread I decided to save my soup for another day and just had Grilled Bread and a glass of De Bortoli Petite Sirah for dinner. I really can not tell you how good this bread was but I could not wait to take another bite!






Focaccia Bread
Recipe adapted from my niece, Joelle

1 1/3 c. warm tap water
2 1/2 tsp (1 envelope) active dry yeast
6 TBL. EVOO
3 1/4 c. flour
2 tsp. salt
1 tsp. Kosher salt for topping

In a medium sized bowl measure water and whisk in yeast and 3 TBL oil.

When yeast has started to bubble, mix in flour and salt. Cover bowl and let rise until at least double.

Spread 1 1/2 TBL EVOO on 10 1/2 by 15 1/2 jelly roll pan. Turn dough out onto pan and press into edges. Cover the dough with a piece of oiled plastic wrap and allow it to rise again, up to about an hour or until doubled in size.

Poke cavities into dough at 2" intervals.

Drizzle remaining 1 1/2 TBL EVOO over dough and sprinkle with Kosher Salt.

Bake at 450 degrees until brown on edges.

Note: Keep you eye on this bread as it bakes quickly. When it starts pulling away from the edges of the pan it is done.





Grilled Flat Bread Topped with Caramelized Onions and Blue Cheese, Mascarpone and Crunchy Red Grapes
Recipe adapted from Tyler Florence

extra-virgin olive oil
3 large onions, sliced (I used 5 Green Onions thinly sliced into coins)
1 large store-bought rustic-style flatbread (I made Focaccia Bread)
kosher salt and freshly ground black pepper
2 cups mascarpone
1 cup crumbled Gorgonzola
1 cup toasted walnuts, roughly chopped
2 cups firm red grapes, halved
2 tablespoons chopped fresh Italian flat-leaf parsley

In a large saute pan heat a 2 count of olive oil over medium-heat. Add onions and slowly caramelize until brown and creamy. Set aside.

Preheat the grill to high. Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. Brush the flat bread with oil and season with salt and pepper. Reduce grill heat to medium. Grill bread on both sides until warmed through and brown with grill marks.

Quickly transfer flat bread to a platter and smear with mascarpone while still warm. Sprinkle with Gorgonzola, caramelized onions, toasted walnuts, and grapes. Season with a few turns of freshly ground black pepper, drizzle lightly with some additional oil, and top with a shower of fresh parsley.






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.








Gadgets That Work



Although I wanted a good pizza cutter for a long time, I did not own one until a few years ago. The Mario Batali Pizza Wheel has a polycarbonate, aka plastic, wheel and I picked this one up at TJMaxx for $9.99. I have a fear of large, sharp blades but I am very comfortable using the Batali Pizza Wheel and I'm sure it's because of the plastic blade. It has a slightly padded handle that easily fits my small hand and it is dishwasher safe.

I love my pizza cutter and use it for much more then just cutting pizza. Because of the round blade it makes a perfect, straight cut. It works wonderfully for cutting raw dough for breadsticks. The Pizza Wheel easily cuts though any warm sandwich, especially panini sandwiches, without crushing the bread and melted cheese. It also works well to rough cut herbs and parsley for garnishes.




All Rights Reserved 2008-9 © Big Black Dog

TFF -- Chicken Paillard with Creamy Parmesan Salad

******Bad Breath Warning******

I am not much of a salad person but there are a few salads that I thoroughly enjoy and one is a good Caesar Salad. I know Tyler calls his salad Creamy Parmesan but it's really a darn good Caesar! And you will most definitely have some wicked breath after enjoying it. Just spread the goodness around and make sure that everyone at the table gets their fair share!

I made my own version of Chicken Paillard dredged in flour and Pecan meal and the recipe is below. When the chicken had cooled, I cut it into bite-sized pieces and then mixed the chicken into the salad.

And for the salad I used a bag of Spring Ready Mixed Salad Greens and added some chopped Green Onions and fresh minced Parsley. For the dressing I added some fresh minced Basil and Tarragon and substituted Anchovy Paste for the whole Anchovy Fillets. And I only used the juice of 1 lemon which yielded over 1/4 c. of fresh lemon juice which was plenty.






Sauteed Chicken Breasts with Pecan Meal
Recipe developed by Big-Black-Dog

2 boneless chicken breasts
1 TBL butter
2-3 TBL EVOO
1/2 c. flour
1/2 c. ground pecan meal
Salt and Pepper, to taste

Mix pecan meal, salt and pepper and flour. Dredge chicken breasts in pecan/flour mix until breast is completely coated.

Heat butter in heavy bottomed pan. When butter has melted, add EVOO and wait a minute until oil is thoroughly heated. Add chicken breast and saute over medium heat, turning once. Chicken breasts are done when juices run clear.



Chicken Paillard with Creamy Parmesan Salad
Recipe adapted by Tyler Florence

Chicken:

* 4 boneless, skinless chicken breasts
* 1 cup all-purpose flour
* 4 eggs, whipped slightly with splash milk
* 2 cups panko bread crumbs
* Salt and freshly ground black pepper
* 2 tablespoons extra-virgin olive oil

Dressing:

* 2 anchovy fillets (I used rounded 1 tsp Anchovy Paste)
* 2 egg yolks*
* 2 clove garlic, smashed
* 2 lemons, juiced (I only used 1 lemon)
* 1/2 cup extra-virgin olive oil
* 1/4 cup freshly grated Parmesan
* Salt and freshly ground black pepper

Option: 4 minced fresh Basil leaves and 2 sprigs of fresh minced Tarragon

Salad:

* 1 cup organic grape tomatoes, halved
* 1 bag fresh baby arugala
* 1/2 pound fresh mozzarella cheese, boccancini, halved
* Shaved Parmesan, for garnish
* Lemon wedges, for garnish
* Extra-virgin olive oil, for drizzling

For the chicken:

Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.

Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.

Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.

For the dressing:

Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved Parmesan cheese, a wedge of lemon and a drizzle of olive oil.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





While making the salad I did enjoy a glass of my new favorite Red Wine, De Bortoli Petite Sirah. It is so good and only $5.99 a bottle. Do you believe that price! I'm getting more on Saturday. It's not a wine I'd get for a special dinner party but for our family dinners, Sunday through Thursday, it's just great!








All Rights Reserved 2008-9 © Big Black Dog

TFF -- Ultimate Mac 'N Cheese with Bacon

Okay, now here's a recipe for all my new male followers. Come on, fess up, we all know you love Macaroni and Cheese. Didn't quite hit the spot? How about Mac 'N Cheese with Bacon? Mouth still not watering? Well, how about Mac 'N Cheese with Bacon and loads of Garlic and Onion!! YUMMY!!

We had a few nights of frost warnings earlier this week and I thought Macaroni and Cheese was the perfect side dish for a chilly spring night! I found an excellent recipe from my man Tyler. As soon as I read the recipe I knew it was going to be wonderful and a very adult Mac 'N Cheese.

I made this recipe exactly as written except I substituted 5 green onions, including the tops, cut into fine coins for the chopped yellow onion. And I used sharp yellow cheddar in place of the white cheddar and added about 6 large fresh basil leaves to the topping. Yes, this Mac 'N Cheese has a topping and that is what made it so good and of course the 4 cloves of garlic!

This is a phenomenal dish and gourmet comfort food at it's best! I was going to cut the recipe in half but just went ahead and made it as written. And it was all gone the next day and there's only two of us! Mr. Tastebud's had three helpings at dinner. And the next day he had two snack helpings when he came home from work which left me a measly cup or so to warm up for my dinner that night.






Mac 'N Cheese with Bacon
Recipe adapted from Tyler Florence

Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
2 cloves garlic, smashed
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar (I used Sharp Yellow Cheddar)
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Salt and pepper to taste

Topping:
4 slices bacon, cut crosswise into thin strips
1 large onion, diced (I used 5 Green Onions including stems cut into coins)
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Salt and pepper to taste

Option: 5 large Basil leaves, minced


Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees F.

In a small saucepan heat the milk with the thyme springs and 2 garlic cloves.

Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming.

Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth.

Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese.

Season with salt and pepper.

Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture.

Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly.

While that bakes, heat a saute pan.

Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.

To serve, scatter the bacon mixture over the Mac 'N Cheese.






Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.






Foodie Friday is hosted by Gollum of Designs by Gollum. Please visit and see what else is cooking for this week's Foodie Friday.




All Rights Reserved 2008-9 © Big Black Dog

TFF -- Slow-Roasted Pork Shoulder

Marination a.k.a. marinating: Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. Food is marinated in a marinade. Probably from Italian marinato, past participle of marinare to marinate.


I love to open my frig and see our dinner marinating in wonderful mixtures of olive oil, wine and herbs. I'm not sure if it the fact that I planned the recipe or that I know how good it's going to taste but whenever I marinate anything, whether it be meat, poultry, seafood or vegetables, it makes the meal just that much more special.

This week for Tyler Florence Fridays I made Slow-Roasted Pork Shoulder. Being I was so busy with spring planting this recipe just fit perfectly into my schedule and it was a snap to make.

I followed the recipe exactly except I added a 1/4 c. fresh tarragon and cut down the salt to 3 tsp. OH MY...did the Pork Shoulder smell good when it was roasting. After the pork had cooled I shredded it and added about 1/2 c. of my Strawberry BBQ Sauce. I served the BBQ Pork on a homemade Anadama Bread Bun with sides of potato salad and fresh green beans. It was a delicious dinner!!







Slow-Roasted Pork Shoulder
Recipe adapted from Tyler Florence

1 4-pound boneless Pork Shoulder
2 tablespoons fennel seeds
4 garlic cloves, peeled
1/4 cup chopped fresh rosemary leaves
1/4 cup chopped fresh sage leaves
4 tablespoons kosher salt (I only used 3 tsp salt)
1 tablespoon fresh ground black pepper
1/4 cup extra-virgin olive oil

For the rub, toast the fennel seeds in a small saute pan over medium heat until fragrant. In a food processor combine the toasted fennel seeds, garlic, rosemary, sage, salt, and pepper. Pulse to combine. With the motor running, gradually pour the oil through the feed tube to form a paste. Rub the herb paste on the pork. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Preheat the oven to 325. Allow the meat to stand at room temperature for 30 minutes. Loosely cover pork with aluminum foil; roast about 3 hours, until juices fun clear (160 F). Let the meat stand for about 15 minutes before slicing.


Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.








All Rights Reserved 2008-9 © Big Black Dog

TFF - Spinach Crepes

This week has been a blur of activity. Spring is always such a busy time for me, I am torn in 6 different directions and I just can never seem to concentrate enough on any one thing to completion. Eventually everything is finished but not in any kind of order and I like my life orderly.

This week for Tyler Florence Fridays I decided to mix it up a bit and made the Crepes from Tyler's Blueberry Blitzes sans the sugar. And I made Tyler's Creamed Spinach with some shredded baked chicken to stuff the crepes. MY oh MY was this a decadent dish and absolutely delicious!

I followed the recipe for the Creamed Spinach exactly as written but I did add 3 chopped green onions. But of course for the crepes I eliminated the sugar. I used my 8" non-stick pan and the recipe made exactly 8 crepes and it was super easy to make the crepes and took no time at all. The Creamed Spinach was again very easy and basically fell together with no problem.







Creamed Spinach
Recipe adapted from Tyler Florence

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.

Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.


Crepes
Recipe adapted from Tyler Florence's Blueberry Blintzes

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar (I eliminated the sugar)
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly. Cook for 30 to 45 seconds, until the crepe batter sets; then flip it and cook another 30 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a damp towel to keep them from drying out. This makes 10 crepes.





Something I've always wanted to do is learn just a little bit about wine. I really know very little about wine and I feel as if I am missing out on an important part of dining. This week I visited our local Wine Discount Center. I spoke with Mike and told him my crepe dinner plans and he suggested Larochette Manciat Macon Les Morizottes. The crepes were very rich and the wine was perfect. I loved the wine! I'm going to be having fun with wine this summer!








All Rights Reserved 2008-9 © Big Black Dog