Monthly Archives: April 2014

Ciabatta Flatbread Pizzas

pizzas

Ciabatta Flatbread Pizzas:

Sometimes, just going through your fridge, you will find some amazing left overs and other odds and ends that will make a quick and delicious meal. Here is what I was able to create with just left overs, a bit of cheese and some toasted sliced ciabatta flatbread.

Top: Clams Casino with Little neck clams, fresh Tomatoes, Bacon, Mozzarella Cheese, Oregano, Parsley, Garlic and Herb Cheese Spread and Basil.

Foreground: Roasted Duck with Dates, Gorgonzola Cheese, Parmesan Cheese, Arugula and Garlic and Herb Cheese Spread.

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Tyler Florence’s Extra Crispy Chicken

There are as many southern fried chicken recipes as there are cooks in the world.

I had a taste for something different from my usual fried chicken so I tried this recipe from television  chef and owner of San Francisco’s Wayfare Tavern, Tyler Florence.

It takes about 4 hours to produce this wonderful chicken, but it is worth it!

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To give this chicken the most amazing flavor and texture, before frying the chicken, the recipe calls for the baking of the chicken at 200 degrees for 2  1/2 hours. The chicken is then placed in a buttermilk and hot sauce brine for an hour. Then the baked and brined chicken is then coated in a seasoned flour and fried in a garlic and herb infused oil…..and the final result is a perfectly moist and crispy chicken that is soooo delicious!

Check out the recipe :
https://qnholifield.wordpress.com/main-dishes/main-dishes-chicken/tyler-florences-extra-crispy-fried-chicken/

Grilled Swiss Cheese and French Onion Sandwich

Grilled Swiss Cheese and French Onion Sandwich

Sometimes, you might have a taste for a soup and a sandwich for a light lunch or dinner. Here is a recipe that combines both!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients
For the onions:
1/2 pound yellow onions, sliced
1/2 pound red onions, sliced
3 Tablespoons butter
Kosher Salt to taste
1/8 teaspoon ground black pepper
1/8 teaspoon turbino sugar
A Pinch of fresh thyme
1/4 cup red wine (or beef or chicken or vegetable broth can be substituted)
1 Tablespoon Worcestershire sauce

For the grilled cheese:
8 slices Swiss cheese, cut in the thin strips
8 slices bakery fresh French bread or sourdough bread
1-2 tablespoons butter

8-12 Sprigs fresh thyme for garnish

Instructions:
Heat a large cast iron skillet over medium heat.
Butter  the outside of the  pieces of bread. Top each slice  of bread with a mound of cheese and caramelized onions.  Place sandwich in the skillet and brown both sides of the sandwich  until golden, for about 2-3 minuted. Slice the sandwich in half  on the diagonal and garnish with 2-3 sprigs of fresh thyme.

Yields 4 Sandwiches