Monday, August 19, 2019

Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce

August 19, 2019 0


Ingredients

  • 12slices Texas toast
  • 18 ounce package cream cheese, softened
  • 1/2cup mascarpone cheese (4 ounces)
  • 1/2cup chopped pecans or macadamia nuts, toasted
  • 2tablespoons packed brown sugar
  • 1teaspoon ground cinnamon
  • 1/4teaspoon salt
  • 6eggs, lightly beaten
  • 3cups milk
  • 1/4teaspoon salt
  • 1recipe Salted Caramel-Banana Sauce
  • Directions

    1. Arrange half of the bread slices in a single layer in a 3-quart rectangular baking dish. In a small bowl combine cream cheese, mascarpone cheese, pecans, brown sugar, cinnamon, and salt. Spread cheese mixture evenly over bread in baking dish. Top with the remaining bread slices to make six stacks.
    2. In a medium bowl whisk together eggs, milk, and salt. Pour egg mixture evenly over bread stacks, covering all of the tops.
    3. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.

    From the Test Kitchen

    MAKE-AHEAD TIP

    Prepare as directed. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.
  • Salted Caramel-Banana Sauce

  • Ingredients

    • 3/4cup packed brown sugar
    • 1/2cup whipping cream
    • 1/2cup butter
    • 2tablespoons light-color corn syrup
    • 1teaspoon vanilla
    • 1/2teaspoon sea salt
    • 1banana
    • Directions

      1.  In a heavy medium saucepan stir together brown sugar, whipping cream, butter, and light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in vanilla and sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) Stir in banana, thinly sliced.
Read more...

Bacon Cheeseburgers with Kentucky Bourbon Sauce

August 19, 2019 0


Ingredients

  • 2large handfulls hickory or mesquite wood chips
  • 2teaspoons vegetable oil
  • 2slices bacon, cut into 1/2-inch wide strips
  • 1yellow onion, about 5 ounces, finely chopped (2/3 cup)
  • 1clove garlic, minced
  • 1/4cup bourbon
  • 1cup ketchup
  • 1/4cup water
  • 3tablespoons cider vinegar
  • 3tablespoons unsulfured molasses (not blackstrap)
  • 2tablespoons dark steak sauce
  • 1tablespoon spicy brown mustard
  • 1teaspoon liquid smoke
  • 1/2teaspoon hot pepper sauce
  • 8slices bacon
  • 1 1/2pounds ground chuck (80% lean)
  • 1teaspoon kosher salt
  • 1/2teaspoon freshly ground black pepper
  • 4ounces smoked cheddar cheese, shredded or sliced
  • 4hamburger buns, split
  • 4leaves romaine lettuce
  • 8slices ripe tomato (1 large)
  • Directions

    1. Soak the wood chips in water for at least 30 minutes.
    2. In a heavy medium saucepan warm the oil over medium heat. Add the bacon strips and cook until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and cool, leaving the drippings in the pan.
    3. Add the onion to the saucepan, reduce heat to medium-low, and cook until soft and golden brown, 8 to 10 minutes, stirring occasionally. Stir in the garlic and cook until fragrant, about 1 minute. Add the bourbon, increase the heat to medium-high, and boil to reduce slightly, about 1 minute. Add the next eight ingredients (through the hot pepper sauce) and bring to boiling over medium-high heat. Reduce the heat to low and simmer, uncovered, until the mixture thickens and is reduced to about 2 cups, about 20 minutes, stirring occasionally. Turn off the heat and stir in the cooked bacon. Cover and keep warm.
    4. Meanwhile, in a skillet cook the 8 bacon slices over medium heat until browned and crisp, 8 to 10 minutes, turning occasionally. Transfer bacon to paper towels to drain.
    5. Mix the ground chuck, salt, and pepper and gently form four patties of equal size, each about 3/4-inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Chill until ready to grill.
    6. Prepare grill for direct cooking over medium-high heat (about 400 degrees F). Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's directions, and close the lid. When smoke appears, grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160 degrees F), 8 to 10 minutes, turning once. During the last minute of grilling time, place one-fourth of the cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
    7. Build each burger on a bun with lettuce, tomato, bacon slices, and sauce.

    From the Test Kitchen

    BASIC BURGER:

    Prepare as above, except omit sauce, bacon, and cheese. Serve burger in bun with mayonnaise, lettuce, tomato, and sliced red onion. Nutrition facts per serving: 589 cal; 38g total fat (14g sat fat); 122mg chol; 842mg sodium; 24g carb; 2g fiber; 5 g sugar; 34g pro
Read more...

Saturday, August 17, 2019

Migas-Stuffed Mexican Toast

August 17, 2019 0





Read more...

Tuesday, October 31, 2017

Puff Pancake with Minted Grapes and Nectarines

October 31, 2017 0


Ingredients

  • 1/4cup butter
  • 3eggs
  • 1/2cup all-purpose flour
  • 1/2cup milk
  • 1/4teaspoon salt
  • 2tablespoons packed brown sugar
  • 1/2teaspoon finely shredded lemon peel
  • 1 1/2cups red seedless grapes, halved
  • 2small nectarines, pitted and sliced (1-1/2 cups)
  • 1teaspoon snipped fresh mint
  • Powdered sugar (optional)
  • Directions

    1. Preheat oven to 400 degrees F. Place 2 tablespoons of the butter in a 10-inch ovenproof skillet. Place in oven for 3 to 5 minutes or until butter melts. Meanwhile, for batter, in a medium bowl use a wire whisk or rotary beater to beat eggs until combined. Add flour, milk, and salt; beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until edges are puffed and pancake is well browned.
    2. Meanwhile, in a medium saucepan melt remaining 2 tablespoons butter over medium-low heat. Stir in brown sugar and lemon peel, stirring until sugar dissolves. Stir in grapes, nectarine and mint; heat through. Fill pancake with fruit mixture. Cut into wedges and serve warm. If desired, top with powdered sugar. Makes 6 servings.
Read more...

Saturday, October 28, 2017

Shrimp and Grits with BLT Relish

October 28, 2017 0


Ingredients

  • 3ears fresh sweet corn, husked
  • 1small red sweet pepper, chopped
  • 214 1/2 ounce cans reduced-sodium chicken broth
  • 2 1/2cups water
  • 1 1/2cups regular hominy grits
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 3slices bacon
  • 1 1/2cups cherry or grape tomatoes, quartered
  • 1/3cup snipped fresh basil
  • 1/4cup sliced green onions
  • 16ounces medium fresh or frozen shrimp in shells, thawed, peeled and deveined
  • 1 1/2cups shredded Monterey Jack cheesewith jalapeno peppers or Mexican-style four cheese blend (6 ounces)
  • Milk
  • Directions

    1. Line a 3 1/2- or 4-quart slow cooker with disposable liner. Cut corn from cobs. In prepared cooker stir together corn kernels and the next six ingredients (through black pepper). Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until grits are tender and mixture is starting to thicken.
    2. For relish, in a large skillet cook bacon over medium heat until crisp. Drain bacon to a paper towel; reserve drippings in skillet. Crumble cooled bacon. In a bowl combine bacon, tomatoes, basil, and green onions. Cover and chill until ready to serve.
    3. Just before serving, in a large skillet cook shrimp in reserved bacon drippings over medium-high heat for 3 to 4 minutes or until shrimp are opaque. Stir shrimp and cheese into grits until cheese is melted. If mixture is too thick, thin mixture with milk to desired consistency. Top servings with relish. If desired, season to taste with additional salt and pepper.

    From the Test Kitchen

    ICON

    Quick
Read more...

Buttery Poached Shrimp Salad

October 28, 2017 0





Read more...

Classic Potato Salad

October 28, 2017 0


Ingredients

  • 2pounds red and/or yellow new potatoes, quartered
  • 1/4teaspoon salt
  • 1 1/4cups mayonnaise or salad dressing
  • 1tablespoon yellow mustard
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1cup thinly sliced celery (2 stalks)
  • 1/3cup chopped onion (1 small)
  • 1/2cup chopped sweet or dill pickles or sweet or dill pickle relish
  • 6hard-cooked eggs, coarsely chopped
  • Lettuce leaves (optional)
  • Paprika (optional)
  • Directions

    1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
    2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
    3. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.
    4. Makes 12 side-dish servings.
Read more...