Kopy Kat Recipes - J

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:31 pm

Junior's Famous Pure Cream Cheesecake

Thin Sponge Cake Layer (recipe below)
32 ounces cream cheese (the regular variety, not light, Neufchatel cream cheese), at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream

Heat oven to 350 degrees F, and generously butter a 9-inch springform pan. Make the batter for the Thin Sponge Cake Layer as the recipe directs. Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).

While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.

Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Thin Sponge Cake Layer:
1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Heat the oven to 350 degrees F, and generously butter a 9-inch springform pan. Sift the cake flour, baking powder and salt together in a medium-size bowl and set aside.

Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).

Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:32 pm

Joe's Crab Shack Secret Passion Punch

1/3 cup canned pineapple juice
2/3 cup cranberry juice cocktail
2 ounces light rum
1 ounce creme de banana liqueur
1 ounce Chambord

Mix all the above together gently and pour over chipped ice in tall glasses. Garnish with maraschino cherry and wedge of orange. Makes two tall drinks.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:33 pm

Joe's Crab Shack Ya Ya Punch

1 cup pineapple juice
1 cup cranberry juice
1 jigger vodka
1 jigger peach schnapps
1 jigger coconut rum
Splash of grenadine

Mix all together in a small pitcher, and pour over ice

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:36 pm

Joe & Maggie's Bistro on Broadway White Chocolate Macadamia Nut Brownies

5 ounces white chocolate
1/2 teaspoon vanilla extract
1/4 pound butter, melted
2 eggs
1/4 cup granulated sugar
1 cup flour, combined with a pinch of salt
5 ounces macadamia nuts

Heat oven to 350 degrees. Butter and flour an 8-inch baking pan. Melt the white chocolate in a bowl placed in a pot of barely simmering water. Remove from the heat and add the melted butter and vanilla extract and mix well. Mix the flour and nuts until they are evenly dispersed.

In a mixing bowl, cream the eggs and sugar until it is thick enough to form ribbons. Gently fold in the melted chocolate mixture until incorporated. Fold in the flour and nut mixture and pour into the prepared baking pan. Bake until a wooden pick inserted in the center comes out clean (about 25 minutes). Remove from the oven. Serves about 6.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:37 pm

Jimmy Buffett's Margaritaville Restaurant Perfect Margarita

Crushed ice
3 wedges lime
2 ounces gold tequila (Cuervo 1800)
1/2 ounce tequila (Cuervo white)
1 1/4 ounces Rose's Lime Juice
1/2 ounce triple sec (Bols)
1 splash orange Curaao (Bols)

Put all ingredients except the 3 lime wedges into a shaker. Squeeze 2 of the lime wedges into the shaker. SHAKE WELL! Rim outside of glass only with lime. Salt only the outside of the glass. Add fresh crushed ice to glass. Strain mixture over ice. Squeeze remaining lime wedge in glass.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:57 pm

Jose Muldoon's Gazpacho

1 (46 ounce) can tomato juice with 1/2 cup vegetable stock added or 1 (46 ounce) can V8
1 medium red bell pepper, 1/4 inch
1 medium green bell pepper, 1/4 inch
1 small cucumber, 1/2 inch
1 small yellow onion, 1/2 inch
3 ripe medium avocados, peeled, 1/2 inch
1 cup diced fresh Roma tomatoes, 1/2 inch
1 large summer squash, 1/2 inch
1 clove garlic, finely diced
1/2 teaspoon garlic powder
1 teaspoon salt
1 tablespoon olive or safflower oil
Juice of one lemon
Hot sauce, to taste

Combine all the fresh diced ingredients except the avocado. Add spices, lemon juice and oil and mix until vegetables are well-coated with spices. Add vegetable juice, avocado and hot sauce, to taste.

Stir the soup and let it cool covered overnight in the refrigerator. Serve garnished with cilantro and sour cream, if desired, with extra hot sauce on the side.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 1:11 pm

Jalapeno Cafe Chili

2 pounds ground sirlion
2 tablespoons oil
3 cloves garlic, minced
1 large yellow onion, Chopped
1 small can tomato sauce
1 can diced tomatoes in puree
2 cans Bush's Chili Beans
3 to 4 tablespoons Gebhardt's Chili Powder
1 teaspoon ground cumin
1 tablespoon Tabasco sauce
Salt and pepper to taste

Garnishes:
Chopped onion
Chopped pickled jalapeno
Grated longhorn Cheddar cheese
Thin strips fried corn tortillas

Pour oil in heavy skillet or stock pot. Heat to high, add ground sirloin and brown. Stir and break up the meat, when the meat loses its red color, add garlic and chopped onion and continue cooking until the meat starts to brown. Add the chili powder and stir to coat all the meat.

Add the tomato sauce, tomatoes, chili beans (without draining), and Tabasco sauce. Add salt and pepper to taste. Bring to a boil, then lower heat to a simmer and cover. Check from time to tome and add stock or water as needed. Cook about 1 hour. Taste, correct the seasoning. Let cook 15 minutes longer. Take off heat, let stand five minutes, then serve with garnishes.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 1:13 pm

Jaleo White Gazpacho

7 ounces blanched almonds
1 ounce garlic cloves
2 1/2 cups water
1 1/2 ounces bread
1 1/2 ounces freshly pressed white grape juice
1 1/2 ounces sherry vinegar
1 cup extra virgin Spanish olive oil
Salt and white pepper, to taste
18 grapes, peeled and halved

Combine almonds, garlic and water in saucepan. Bring to a boil; cool slightly. Place mixture in food processor with remaining ingredients except grapes. Pur?e until frothy, season to taste and and refrigerate. Serve cold and garnish with grapes. Makes 6 servings

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 1:16 pm

Jasmine Beef Shortribs

These are served at Jasmine with buttermilk mashed potatoes and maple-syrup-glazed carrots. Count on about 1 to 1 1/2 pounds of meat per person because of the bones.

6 beef short ribs, 18-20 ounces each
Salt and pepper
3 tablespoons olive oil or grapeseed oil
2 carrots, chopped
2 ribs celery, chopped
1 large onion, cut in large dice
1 1/2 cups full-bodied red wine
3/4 cup port wine
1 1/2 quarts. beef or veal stock
2 bay leaves
6 sprigs fresh thyme

Heat the oven to 350 degrees. Heat a large, heavy-bottom pot on top of the stove. Make sure the pot has a tight-fitting lid (aluminum foil is an alternative).

Season the short ribs with the salt and pepper. Put the oil in the hot pan, then carefully add the ribs to the pan. Brown them on all sides, then remove from the pan. Add the carrots, celery and onion to the pan and lightly brown.

Add the red wine and the port and cook until amount of wine is reduced by half. Place the ribs back into the pot along with the stock and herbs; it is important that the broth covers only halfway up the side of the ribs.

Cover pan and bring to a gentle simmer. Place the covered pot in the oven and cook for about 2 hours, turning the ribs occasionally. For the last half-hour of cooking, remove the lid. This will allow the sauce to reduce, thus enriching and thickening it at the same time. Removing the lid will also promote the development of a glossy, dark caramel-colored glaze which enhances the flavor and simple beauty of the dish.

Once the short ribs are tender, moist and properly glazed, they can be carefully removed to a serving platter and kept warm. The sauce should be strained and defatted (discard the solids). A simple way to defat the sauce is to place it in a saucepan and put the saucepan off-center on a burner. One side of the pot will gently simmer, pushing the fat to the opposite side, where it can be ladled or spooned off easily.

When the sauce is ready, pour it back over the short ribs. Serve with mashed potatoes and glazed carrots for a stick-to-your-ribs comfort dish. Makes 6 servings.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 2:18 pm

Janos Restaurant Exotic Mushroom Chilequiles

9 yellow corn tortillas, fried
3 portobello mushrooms, medium diced and saut?ed
1 1/2 cup diced tomato
1 cup diced scallions
2 cups grated yellow cheddar cheese
1 1/2 cups Red Chili Veloute, recipe follows
1 cup diced red onion
Smoked Poblano Crema, recipe follows

Heat oven to 350 degrees. Layer 3 tortillas in the bottom of a well-greased 9 x 12 x 2-inch casserole dish and coarsely crush the tortillas leaving fairly large sized pieces. Layer with 1/2 the saut?ed mushrooms, 1/2 the tomatoes, and 1/2 the scallions, then sprinkle with 1/2 cup of Cheddar.

Using your hands, compress the layers so that the ingredients are tightly packed. Moisten layer with 1/2 cup of the veloute. Repeat the process with the tortillas, mushrooms, tomatoes, scallions, and cheddar, again pressing firmly to tightly pack the ingredients. Crush the remaining tortillas on top, then moisten with remaining veloute and top with the remaining cheddar.

Cover with parchment and aluminum foil and bake about 45 minutes, or until cooked throughout and all cheese is melted. Cool and cut into individual servings. Makes 5 appetizer servings

For Chorizo Chilequiles: Add 1 1/2 chorizo on the bottom 2 layers and delete the scallions and tomatoes.

Red Chili Veloute:
1 tablespoon olive oil
1 tablespoon high gluten flour
1 tablespoon tomato paste
1 1/2 teaspoons hot chili powder
1/2 tablespoon fresh crushed garlic
1/2 quart strong chicken stock
Salt and pepper to taste

Make a medium dark roux with the oil and flour. When the roux is cooked, whisk in the tomato paste, chili powder, and garlic. Using room temperature chicken stock, begin to work the chicken stock into the roux adding a little at a time until each addition is fully incorporated. Continue until all the chicken stock has been added, then bring to a simmer for 10 minutes until the sauce is completely incorporated. Strain the sauce through a fine mesh strainer. Adjust seasoning with salt and pepper. Makes 1/2 quart

Smoked Poblano Crema:

2 smoked poblano chiles
1 cup sour cream

In a blender puree all ingredients. Serve with Exotic Mushroom Chilequiles. Makes 1 cup

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 2:20 pm

Janos Restaurant Green Corn Tamale Pie

6 ears of corn
2 ounces Crisco
1 1/4 to 1 1/2 cups cake flour
1/2 pound grated white cheddar cheese
2 teaspoons kosher salt
4 roasted, peeled and seeded Anaheim chiles finely chopped
3 jalape?os, finely diced
Salt and freshly ground black pepper

Shuck the corn and cut the kernels away. Melt the Crisco.

Grind the corn coarsely in a food processor and fold in the chiles and cheese. Stir in the Crisco and add the flour, salt and pepper. Roll the masa onto a sheet pan. Bake in a 350 degree F oven for about 30 minutes. Let the tamale pie cool and cut into rounds using a No.60 cutter, reshaping by hand as needed. Makes about 15.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 2:29 pm

Jack's Firehouse Grilled Stuffed Sweet Potatoes

4 medium sweet potatoes
1 (28 ounce) can country-style baked beans
2 peaches, sliced
1/2 cup diced onion
3 bacon strips, cooked and chopped
Salt and freshly ground black pepper, to taste

Wash potatoes and pierce several times with a knife. Place potatoes on paper towels and microwave on HIGH power for 10 minutes or until soft (see note).

Cut eight 12-inch squares of heavy-duty aluminum foil.

Slice potatoes in half and scoop out a small portion of potato to make a narrow boat, reserving the scooped-out potato. Place one potato half on each foil square. In a bowl, mix baked beans, peaches, onion, bacon and reserved sweet potato; season to taste with salt and pepper. Place mixture in potato cavities, dividing evenly.

Bring up top and bottom edges of foil around each potato half, leaving a little space for steam expansion during cooking. Seal foil around potatoes, and place wrapped potatoes on the grill. Cook 20 minutes over indirect heat, or until warm throughout. Makes 8 servings.

Note: To grill potatoes, as an alternative to microwaving, pierce potatoes with a fork, wrap in foil and grill over medium heat for 1 hour.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 2:33 pm

Jake's Dixie Roadhouse Jalapeno and Cheddar Grits Cakes

For the gravy:
1/2 cup vegetable oil
1 cup all-purpose flour
1 tablespoon chopped garlic
7 ounces canned chipotle peppers in adobo sauce, chopped
4 or 5 ears fresh corn, boiled and kernels removed
6 cups chicken stock
Salt and pepper, to taste

For the grits:
14 cups chicken stock
1 cup (2 sticks) butter
10 fresh jalapeno peppers, finely chopped
6 cups white hominy grits
2 cups Cheddar cheese, grated
Vegetable oil, for frying
Fresh cilantro, for garnish

To make the gravy: In a heavy saucepan, make a roux by heating the vegetable oil over medium heat. Slowly add the flour, stirring constantly, for about 15 minutes or until the mixture is chestnut colored. Add the garlic and stir 2 minutes more. Add the chipotles and corn kernels. Bring 6 c. chicken stock to a boil and whisk it into the roux. Add salt and pepper to taste, and set aside.

To make the grits: Grease a 12 x 12-inch pan with butter. In a large stock pot, bring chicken stock to a boil. Add the butter, jalapenos and dry grits. Lower the heat to medium. Add the Cheddar cheese, stirring constantly. Continue to stir until the grits are cooked and a spoon can stand up straight in the mixture.

Pour the grits into the prepared pan. Smooth the top with a spatula. Refrigerate about 1 to 1 hours until fully cooled and solidified. Cut into 12 squares, then cut each square into 2 triangles. Heat the oil to 350 degrees F in a pan or deep fryer. Fry the grits cakes on both sides until golden brown. Warm the gravy and serve the grits cakes with the gravy. Garnish with fresh cilantro. Makes 8 servings.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 5:06 pm

Jack Fry's Lobster Campanelle

2 teaspoons salt
2 pounds lobster meat
1 cup herb oil (recipe follows)
1 onion, diced
1 tablespoon chopped garlic (about 4 cloves)
1 jalapeno pepper, sliced into rounds or minced
1/3 cup oil-packed sun-dried tomatoes, cut into thin strips
1/3 cup pitted imported olives
1 pound blanched broccoli raab
4 strips cooked bacon, crumbled
Salt and pepper, to taste
2 pounds campanelle pasta, or fettuccini if preferred
2 tomatoes, peeled, seeded and chopped into 1/4-inch squares
Grated Parmigiano-Reggiano, for garnish

Place a colander in the sink and ready a large bowl of ice water.

Bring 2 to 3 quarts of water with 2 teaspoons salt to a rolling boil in a large pot set over medium-high heat. Add lobster and cook only 3 minutes. Immediately drain lobster in the colander and plunge into the ice water (this stops the lobster from overcooking). Set aside.

Heat a large, heavy-bottomed saut? pan over medium-high heat. Add 1/2 cup Herb Oil, onions, garlic and jalapenos. Cook until onions turn opaque and have brown edges, 3 to 5 minutes. Add sun-dried tomatoes, olives, broccoli raab, bacon and salt and pepper to taste. Reduce heat to medium or medium-low and cook until all is heated thoroughly, about 5 minutes. Add lobster and cook over low heat until meat is warmed. Be careful not to overcook.

Meanwhile, cook pasta according to package directions. Drain and toss pasta with remaining 1/2 cup Herb Oil. Add lobster mixture, tomatoes and more salt and pepper if desired. Garnish with Parmigiano-Reggiano. Serves 4 generously.

To peel and seed tomatoes: Bring a large pot of water to boil. Drop in tomatoes and cook 1 minute. Rinse thoroughly under cold tap water, or in ice water. Remove cores. Skin will peel off easily. Halve tomatoes horizontally, so the interior looks like a wagon wheel. With your fingers, scoop the seeds from each exposed pocket of juice.

Herb Oil

1 tablespoon butter
1 shallot, minced
1 sprig fresh rosemary, minced
1 cup olive oil

Melt butter in a small skillet over medium-low heat. Add shallots and cook until pieces are very fragrant and limp, about 3 minutes. Combine shallots with rosemary and olive oil. Let sit overnight.

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Jerabek's Coffehouse Baked Apple Doughnuts

Post  justmecookin on Tue Oct 14, 2008 8:51 am

Jerabek's Coffehouse Baked Apple Doughnuts

1-1/2 cups all-purpose flour
1-1/2 teaspoons kosher salt or 3/4 teaspoon salt
1 teaspoon baking soda
1 cup shortening
1-1/2 cups sugar
2 eggs
1/2 cup buttermilk
1-1/2 cups finely chopped, unpeeled apples
1/2 cup sugar
1 teaspoon ground cinnamon

Grease 24, 2-1/2-inch muffin cups well; set aside. In a medium bowl, stir together flour, salt, and baking soda; set aside.

In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1-1/2 cups sugar, about 1/4 cup at a time, beating on medium speed until well combined and scraping sides of bowl.

Beat on medium speed for 2 minutes more. Add eggs, 1 at a time, beating after each addition. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined. Fold in apples.

Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until dark golden brown and a wooden toothpick inserted in centers comes out clean. Donuts will dip in the middle. Cool in muffin cups on a wire rack for 15 minutes. Loosen edges of the donuts with a thin spatula to remove from muffin cups.

Meanwhile, in a small bowl, combine the 1/2 cup sugar and cinnamon. Carefully remove donuts from muffin cups; donuts will be tender. While still warm, roll donuts in the sugar mixture. Serve warm. Makes 24 donuts.

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Jean`s Diner Apple and Raisin Pork Chops

Post  justmecookin on Fri Oct 17, 2008 9:27 am

Jean`s Diner Apple and Raisin Pork Chops

3 Red Delicious apples
6 ounces dried California raisins
4 ounces brown sugar
8 center-cut pork chops
6 ounces unsalted butter
6 ounces demi-glace
Water
Salt
Corn flour
Vegetable oil

Apple preparation: Combine 3 apples, 6 ounces of dried raisins, 6 ounces of brown sugar, and let marinate for a few hours.

Pork chops: In a hot pan, slowly grill the pork chops until completely cooked. Melt the unsalted butter, mix in the raisin, apple and sugar mixture, add 6 ounces of demi-glace, and saute until apples are soft.

Take 3 slices of apple for each serving and dip in water, sprinkle with salt, then coat in corn flour. Deep-fry the apples and place on each plate for garnish. Serve with either sauteed fresh spinach or tropical rice and black beans. Makes 4 servings

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Jamaica Kitchen Oxtail Stew

Post  justmecookin on Fri Oct 17, 2008 10:24 am

Jamaica Kitchen Oxtail Stew

7 pounds oxtail meat
1 ounce sugar
1 ounce salt
1/2-ounce garlic powder
1 pound onions, minced
1 teaspoon allspice
2 teaspoons liquid browning (soy sauce can be substituted)
1 bunch scallions, minced
2 tomatoes, diced
1/3 cup soy sauce
1/4 cup ketchup
2 cans butter beans, drained
Cornstarch mixed with cold water, if necessary

Put all of the ingredients in a 10 to 12-quart pot except for the beans. Fill with enough water to cover everything. Bring to a boil, then reduce heat to medium or medium-low and cook for 2 hours or until tender. Add the beans and stir. Thicken with cornstarch, if necessary. Makes 6 to 8 servings

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Joe's Gizzard City DDD Burger

Post  justmecookin on Sat Oct 18, 2008 9:36 am

Joe's Gizzard City DDD Burger

Oil, for frying
2 cups cold water
2 bags batter mix, recommended: Joes Famous Batter Mix)
1 1/3 pounds 85/15 ground chuck
4 (4-inch) hamburger buns
8 slices American cheese
1/2 cup chopped white onions
4 slices tomato
16 slices hamburger pickles

Preheat deep-fryer to 350 degrees. Place frying pan or flat top grill over medium-high setting. Grab a medium size mixing bowl, and a whisk. Add 2 cups of cold water in mixing bowl and empty the contents of the batter mix in with water and mix together until batter is of pancake batter consistency.

Take the ground chuck and shape it into 4 (1/3-pound) patties. Then grill on flat top or pan fry to your desired internal temperature. When burger is cooked remove the patties from pan or grill and set aside.

Take hamburger buns and open them up and set them on the counter so that the insides are facing up. Place 1 piece of cheese on top of each side of all hamburger buns facing up. Spinkle diced onions on all bottom pieces.

Then place 1 slice of tomato on the cheese on the top buns. Then put 4 slices of hamburger pickles on top of each tomato slice. Gently put the cooked hamburger patty on top of either of the buns and smash both the top and bottom buns together. The tighter the better!

Take the hamburger and insert into the mixing bowl with batter and surround burger with batter. Place evenly coated burger bun with ingredients and burger patty into fryer. Remove burgers when outside coating of batter is a golden brown color. Makes 4 burgers

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Underdog Diner Fresh Strawberry Cake

Post  justmecookin on Mon Oct 20, 2008 9:43 am

Underdog Diner Fresh Strawberry Cake

Non-stick vegetable spray, for coating the pans
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons unsalted butter
1 tablespoon vanilla extract
1 teaspoon lemon extract
3 large eggs
1 1/4 cups sugar
2 pints fresh strawberries
1 recipe whipped cream frosting

Whipped Cream Frosting:
1 teaspoon gelatin
2 cups heavy cream
1/2 cup confectioners' sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.

Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume.

While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.

Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved.

Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.

Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries. Makes 12 servings

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Re: Kopy Kat Recipes - J

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