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Chicken Braised in Beer 1 chicken, cut into pieces 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 1 tablespoon vegetable oil 6 shallots, peeled and halved 4 medium carrots, peeled and cut into sticks 8 ounces white button mushrooms, halved 2 tablespoons flour 1 12-ounce can of beer, preferably a dark ale 2 bay leaves 4 fresh thyme sprigs 4 fresh parsley sprigs 1/4 cup heavy cream
Rumor has it old man winter finally got the hint, and like that annoying, over-staying second-cousin, left in a tizzy. Sorry if we appeared to be a little rude, your frigidness, but just look at the chaos you’ve caused by insisting on such a late check-out.
Dad’s Meat Marinade 3/4 cup vegetable oil 1/4 cup soy sauce 3 tablespoons sugar 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon Tobasco sauce 2 tablespoons minced onion 1 tablespoon minced garlic 2 teaspoons cracked pepper Combine all ingredients in a small bowl. Pour over 2 pounds of steak, cover and refrigerate for at least 2 hours. If it is necessary to use any of the meat for an eye-compress, rinse thoroughly before application, otherwise this recipe makes enough marinade for 4 servings of meat.
Steak Delmonico (For Dad) 4 14-ounce ribeye steaks 2 portabello mushrooms, stems and gills removed 12 sun-dried tomatoes 4 fresh rosemary sprigs Salt and pepper to taste 1 cup beef stock 1/2 cup balsamic vinegar 1/4 cup fresh ginger, finely chopped 1/4 cup shallots, finely chopped 1/4 cup carrots, finely chopped 1/4 cup celery, finely chopped Salt and pepper to taste
This is the 100th Renegade Chef column. I am as surprised as anyone that I have been allowed to ramble on in this space for so long. Over the past four years I have received one positive reader comment and zero negative comments. The positive rating nearly doubles the negative rating, though pollsters say there is a plus/minus ratio of 3 percent on either side of the coin.
Esbat Oatcakes 1 1/4 cups sugar 2 cups rolled oats 2 cups flour 1 teaspoon baking powder 1 teaspoon salt 1 1/4 cups shortening 1/2 teaspoon baking soda 1/2 cup boiling water 2 cups bran flakes Add soda to boiling water and let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening; add water and soda. Roll out thin on a floured board. Bake in hot oven until golden brown.
Witches’ Mead 3 pounds honey 2 egg whites 1 ounce of yeast 1 lemon 1 gallon of cold water
Mini Moon Pies Cookie dough: 12 tablespoons butter 3/4 cup powdered sugar 2 teaspoons pure vanilla extract 1/4 cup cocoa powder 2 tablespoons cornstarch 1 cup all-purpose flour 1 bag marshmallows Chocolate coating: 12 ounces semisweet chocolate, chopped 2 ounces cocoa butter, or 1/4 cup vegetable oil Equipment: 1 1/2-inch round cookie cutter Preheat oven to 375 degrees F.
A time to howl Tonight we can look into the sky and see a beautiful full moon. It’s not all that uncommon. In fact, outside of an occasional February, it occurs every month. Once in a “blue moon,” two full moons appear in the same month. This happens about every three years. Today the tide is high. Somewhere bad surfers will get tossed off their boards by monster waves while a few will feel the ecstasy of escaping through that violently shifting hallway known as the curl, where legend has it time stops while the Beach Boys eternally harmonize “Little Surfer Girl.”
1 pound cream cheese 2 cups whole-milk yogurt 2 teaspoons vanilla extract 1 1/2 cups sugar 2 quarts fresh strawberries, rinsed, trimmed and sliced Fresh mint sprigs for garnish With a fork or blender cream together the cream cheese, yogurt, vanilla and half the sugar until the mixture is quite smooth. Place in a fine-mesh strainer lined with cheesecloth or a clean, thin dish towel and place the strainer over a bowl. Refrigerate the mixture until ready to serve, up to 24 hours.