Brand new Blog!!!

Okay... as an answer to what am I going to put my energy towards now that I'm not planning a wedding. The BLOG. Now that I have all of these wonderful photos and a wonderful life and friends I want to share them all with a prettier package.

For the last couple weeks I've been working on the new design, functionality and layout for a new blog.

www.dougandkayko.com

I've redirected the wedding website to a new hosted blog. I've imported all of the posts from this blog so it should be complete. Plus now there is timeline and calendar functions along with search!

It's not ready yet. I'm still uploading thumbnails for each post so they will show up in the directory pages but, if you click through the post everything will show up.

Hope you like it!!!

Bulgur with Dried Cranberries

I'd like to make this as a side dish this thanksgiving.

Serve this lemony bulgur—an American interpretation of Middle Eastern tabbouleh—instead of the more familiar and expected stuffing.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1  cup  coarse-ground bulgur
• 2  cups  (1/4-inch) cubed peeled English cucumber
• 1  cup  dried cranberries
• 1/3  cup  thinly sliced green onion
• 1  cup  finely chopped fresh flat-leaf parsley
• 1  teaspoon  grated lemon rind
• 1/3  cup  fresh lemon juice
• 1/3  cup  extra-virgin olive oil
• 3/4  teaspoon  kosher salt
• 3/4  teaspoon  freshly ground black pepper

Preparation

1. Place bulgur in a large bowl; cover with 2 cups boiling water. Cover; let stand 30 minutes or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.

Nutritional Information

Calories:

197

Fat:

9.6g (sat 1.3g,mono 6.7g,poly 1.2g)

Protein:

2.7g

Carbohydrate:

28.2g

Fiber:

4.7g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

186mg

Calcium27mg

Pulled Pork and Skillet Corn Bread

With friends coming over for dinner after a busy week, I didn't have much time to prep. So we decided to make it down home comfort cooking.

I heated up my favorite Pulled Pork recipe.

1. Slow cooker
2. Pork Butt
3. Rootbeer
4. Low for 8 hours
5. Pull apart with a fork
6. Sweet Baby Ray's BBQ sauce
7. Low for 2 hours  

Baked Beans with some fixings

And skillet Corn Bread. 

I have a large 12" cast iron skillet so I made a double batch. 

2 boxes of jiffy, filled out according to the directions 

6 slices of bacon broken up

Cheese 

Paprika 

and 3/4 can of whole or creamed corn 

Slow Cooker Beef Goulash

http://www.foodandwine.com/recipes/slow-cooker-beef-goulash

Slow Cooker Beef Goulash

• ACTIVE: 40 MIN
• TOTAL TIME: 4 HRS 40 MIN
• SERVINGS: 8 

• MAKE-AHEAD

INGREDIENTS

1. 2 tablespoons extra-virgin olive oil
2. 4 pounds boneless beef short ribs, cut into 2-inch pieces
3. Salt and freshly ground pepper
4. 1 large onion, chopped
5. 3 garlic cloves, minced
6. 4 carrots, cut into 2-inch lengths
7. 1/4 cup sweet paprika
8. 1 tablespoon ground caraway
9. 1 teaspoon ground coriander
10. 3 cups chicken stock or low-sodium broth
11. 4 thyme sprigs
12. 2 bay leaves
13. Sour cream and buttered noodles, for serving

DIRECTIONS

1. In a large skillet, heat the olive oil. Season the short ribs with salt and pepper. Brown half of the short ribs in the skillet over moderately high heat, about 12 minutes. Transfer them to a slow cooker with a slotted spoon. Repeat with the remaining short ribs.
2. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and carrots and cook over low heat, stirring, until the onion is barely softened, about 5 minutes. Add the paprika, caraway and coriander and cook, stirring, until fragrant, about 1 minute.
3. Scrape the mixture into the slow cooker. Add the stock, thyme and bay leaves, cover and bring to a boil on high. Cook for 4 hours, until the meat is very tender. Discard the bay leaves and thyme and spoon off as much fat from the sauce as possible. Serve the goulash in deep bowls with a dollop of sour cream and buttered noodles.

MAKE AHEAD

The goulash can be refrigerated for up to 5 days or frozen for up to 3 months.

Classic Chicken Parmigiana

http://www.foodandwine.com/recipes/classic-chicken-parmigiana

Classic Chicken Parmigiana

• ACTIVE: 1 HR 15 MIN
• TOTAL TIME: 2 HRS 30 MIN
• SERVINGS: 6 

INGREDIENTS

TOMATO SAUCE

1. 2 tablespoons olive oil
2. 1 small shallot, minced
3. 1 small garlic clove, minced
4. Pinch of crushed red pepper
5. 1 1/2 teaspoons tomato paste
6. 1/2 cup dry white wine
7. Two 15-ounce cans tomato sauce
8. 6 whole canned tomatoes—drained, seeded and chopped
9. 2 tablespoons finely chopped fresh oregano
10. 1 tablespoon finely chopped fresh basil
11. Kosher salt and freshly ground pepper
12. 1/2 cup freshly grated Parmigiano-Reggiano cheese

CHICKEN

1. Canola oil, for frying
2. 2 large eggs, beaten
3. 1 1/2 cups panko (Japanese bread crumbs)
4. 2 teaspoons finely chopped fresh oregano
5. 1 teaspoon dried basil
6. 2 tablespoons Parmigiano-Reggiano cheese
7. Kosher salt and freshly ground pepper
8. 8 skinless, boneless chicken cutlets (1 1/2 pounds)
9. 2 cups all-purpose flour

ASSEMBLY

1. 1 tablespoon olive oil
2. 3/4 pound thinly sliced provolone
3. 1 cup freshly grated Parmigiano-Reggiano cheese

DIRECTIONS

1. Make the tomato sauce: In a large, heavy saucepan, heat the olive oil until shimmering. Add the shallot and garlic and cook over moderate heat until just beginning to brown, about 1 minute. Stir in the crushed red pepper and tomato paste and cook for 1 minute. Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Stir in the tomato sauce, chopped tomatoes, oregano and basil season with salt and pepper. Reduce the heat to moderately low, cover partially and simmer gently until the sauce is slightly thickened, about 45 minutes; stir in the grated cheese during the last 15 minutes of cooking.
2. Prepare the chicken: Preheat the oven to 350°. In a large skillet, heat 1/2 inch of canola oil to 350°. Meanwhile, put the beaten eggs in a shallow bowl. In another shallow bowl, mix the panko with the oregano, basil and grated cheese and season with salt and pepper. Season the chicken cutlets with salt and pepper and dredge them in the flour; shake off the excess. Dip the floured cutlets in the egg, allowing any excess to drip back into the bowl, then coat with the panko, pressing lightly to help it adhere. Fry the cutlets in 2 batches until cooked through and browned, about 6 minutes per side. Transfer the cutlets to a rack set over a rimmed baking sheet.
3. Assemble the dish: Brush the bottom and sides of a deep 9-by-13-inch ceramic baking dish with the olive oil. Spread half of the tomato sauce on the bottom of the dish and top with half of the sliced provolone and grated Parmesan. Arrange the breaded chicken in the dish and top with the remaining tomato sauce, provolone and grated cheese. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.

Slow Cooker Sunday Sauce for Spaghetti

http://www.foodandwine.com/recipes/slow-cooker-sunday-sauce-for-spaghetti

INGREDIENTS

1. 3 tablespoons extra-virgin olive oil
2. 3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
3. Salt and freshly ground black pepper
4. 1 pound sweet Italian sausages
5. 3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
6. 1 large onion, coarsely chopped
7. 8 garlic cloves, coarsely chopped
8. 2 medium carrots, cut into 1/2-inch pieces
9. 1 cup dry red wine
10. One 28-ounce can whole tomatoes, chopped, juices reserved
11. One 28-ounce can tomato puree
12. 2 thyme sprigs
13. 1 rosemary sprig
14. 1/2 cup water
15. 2 pounds spaghetti
16. Freshly grated pecorino cheese, for serving

DIRECTIONS

1. In a large skillet, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper and cook over moderately high heat until richly browned all over. Transfer the pork to the slow cooker, cover and turn it on to high. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sausages and cook over moderate heat until browned all over, about 10 minutes. Transfer the sausages to the slow cooker.
2. Add the pancetta to the skillet and cook over moderate, stirring a few times until the fat has rendered, about 7 minutes. Add the onion, garlic and carrots and cook, stirring a few times, until softened, about 8 minutes. Add the red wine and stir to release any browned bits on the bottom of the skillet. Boil the wine over high heat until reduced by half, about 4 minutes. Add the tomatoes and their juices and the tomato puree and bring to a boil. Transfer the mixture to the slow cooker and add the thyme, rosemary and water.
3. Cover the slow cooker and cook on high for 2 hours. Transfer the sausages to a bowl and cover. Cook the sauce for about 2 hours longer, until the pork is very tender.
4. Transfer the pork to a bowl and shred coarsely with 2 forks. Coarsely break up the sausage. Return the meats to the cooker and simmer the sauce for 30 minutes longer. Discard the thyme and rosemary sprigs and season the sauce with salt and pepper.
5. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente. Drain the spaghetti and return it to the pot. Stir in half of the sauce. Transfer the spaghetti to a platter and top with the remaining sauce. Serve right away, passing cheese at the table.

MAKE AHEAD

The sauce can be refrigerated for up to 3 days. Reheat gently.

On the list: Chicken with Lemon-Leek Linguine

Chicken with Lemon-Leek Linguine

http://www.cookinglight.com/food/everyday-menus/quick-easy-chicken-recipes-00400000057014/page19.html

Time: 30 minutes

Prep Pointer: Leeks can be full of grit, so it's a good idea to rinse well after slicing.

Serve with Mixed Greens Salad:Combine 1 tablespoon olive oil, 2 teaspoons white wine vinegar, 1/2 teaspoon Dijon mustard, and a dash of salt. Add 4 cups mixed baby greens; toss. Yield: 4 servings. CALORIES 40;FAT 3.5g (sat 0.5g); SODIUM 66mg

Add fresh flavors to a weeknight staple with this family-friendly menu. Go vegetarian by subbing vegetable broth and topping with goat cheese.

Total: 30 minutes
Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta mixture)

Ingredients

• 6  ounces  uncooked linguine
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper
• 1/4  cup  all-purpose flour
• 3  tablespoons  butter, divided
• 3  garlic cloves, thinly sliced
• 1  leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
• 1/2  cup  fat-free, lower-sodium chicken broth
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

On the list: Lamb and Turkey Pita Burgers

http://www.cookinglight.com/food/everyday-menus/quick-easy-chicken-recipes-00400000057014/page17.html

Lamb and Turkey Pita Burgers

Time: 30 minutes

Simple Sub: Try ground sirloin in place of lamb.

Serve with Tomato-Cucumber Salad:Combine 2 cups thinly sliced English cucumber and 1/4 teaspoon salt in a colander; let stand 10 minutes. Squeeze out excess moisture. Combine cucumber, 2 cups thin tomato wedges, 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons chopped pitted kalamata olives, 1 tablespoon fresh lemon juice, and 2 teaspoons extra-virgin olive oil. Yield: 4 servings. CALORIES 53;FAT 3.3g (sat 0.4g); SODIUM 158mg

Total: 30 minutes
Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

• Sauce:
• 1/4  cup  canola mayonnaise
• 2  teaspoons  fresh lemon juice
• 1/4  teaspoon  ground cumin
• 1/8  teaspoon  ground red pepper
• Burgers:
• 1/4  cup  prechopped onion
• 1  tablespoon  tomato paste
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground cinnamon
• 1/8  teaspoon  ground ginger
• 8  ounces  lean ground lamb
• 8  ounces  ground turkey breast
• Cooking spray
• 8  small green leaf lettuce leaves
• 4  (6-inch) whole-wheat pitas, halved

Preparation

1. To prepare sauce, combine first 4 ingredients; cover and chill.

2. To prepare burgers, combine onion and next 6 ingredients (through turkey) in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/3-inch-thick oval patty.

3. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until well-marked and done. Arrange 1 lettuce leaf, 1 patty, and about 1 1/2 teaspoons sauce in each pita half.

On the List: Walnut and Rosemary Oven-Fried Chicken

From Cooking Light

http://www.cookinglight.com/food/everyday-menus/quick-easy-chicken-recipes-00400000057014/page14.html

Time: 30 minutes

Prep Pointer: Toasting panko in a skillet makes it crunchier and golden brown.

Simple Sub: Try romaine in place of escarole.

Serve with Toasted Garlic Escarole: Cut a 1½-pound escarole head crosswise into 1-inch strips; place in a large bowl. Heat 1½ tablespoons olive oil in a small skillet over medium-high heat. Add 4 thinly sliced garlic cloves to pan; sauté 2 minutes or until golden. Remove from heat; add 1½ tablespoons fresh lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Drizzle dressing over escarole, and toss to coat.

Total: 30 minutes
Yield: 4 servings (serving size: 1 cutlet)

Ingredients

• 1/4  cup  low-fat buttermilk
• 2  tablespoons  Dijon mustard
• 4  (6-ounce) chicken cutlets
• 1/3  cup  panko (Japanese breadcrumbs)
• 1/3  cup  finely chopped walnuts
• 2  tablespoons  grated fresh Parmigiano-Reggiano cheese
• 3/4  teaspoon  minced fresh rosemary
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• Rosemary leaves (optional)

Preparation

1. Preheat oven to 425°.

2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

On the list: Roast Chicken with Balsamic Bell Peppers

Recipe from Cooking Light

http://www.cookinglight.com/food/everyday-menus/quick-easy-chicken-recipes-00400000057014/?iid=CMnewsletter|nl9&PromKey=XET

Total: 40 minutes
Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
Ingredients
3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
Preparation
1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Simple Sub: Use red wine vinegar or sherry vinegar for a sauce with a sharper edge.

Serve with Mascarpone Mashed Potatoes: Place 1½ pounds cubed peeled Yukon gold potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain; return to pan. Add 1⁄3 cup 2% milk, 3 tablespoons mascarpone cheese, and ½ teaspoon salt. Mash to desired consistency.

Penne Pasta with Spinach and Bacon

Penne Pasta with Spinach and Bacon

Ingredients

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces
Directions

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Chorizo Breakfast Burritos

With the second Chorizo link left over from making paella I went in search for a good recipe from some of my favorite blogs. SimpleRecipes, to their namesake they had a wonderful simple recipe. So I made breakfast burritos on Sunday.





Chorizo and Eggs Recipe

INGREDIENTS
Olive oil or bacon fat
1/3 cup chopped onions (green, red, or yellow onions) optional
1/4 lb of Mexican chorizo sausage, removed from sausage casing
3 Tbsp raisins - soaked in hot water for 15 minutes and drained
5 to 6 eggs
Salt
Tortillas - optional
Cilantro - optional

Chorizo sausage from Whole Foods. Whole Foods has a standard recipe and spices for making chorizo sausage and may make some up for you upon request if you don't see it displayed.
METHOD

1 Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions (optional) and cook until softened. Once softened, move to the side of the pan and add break up bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Add the raisins. Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding. If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn't an issue.

2 Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until the eggs begin to set, but are still moist. Remove from heat.
Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.
Serves 2-3.

Roasted Salsa

This is my absolute favorite salsa recipe. It's from my friend Tomi. I love it so much that years after touching base with each other I reached out to him because I was craving his salsa.



Roasted Salsa
1 - 28oz can of whole tomatoes
1 – medium sweet onion (1/2 inch slices)
1 – jalapeno (the more tan lines on it the hotter it will be:
3 – cloves of garlic
1 – teaspoon salt
1- teaspoon pepper
1 – teaspoon garlic powder
Small bunch flat leaf parsley (optional)

Directions
Take the sliced onion, garlic (leave husk), and Jalapeno and place under the broiler in the oven. Turn them frequently until all the skin is charred. Next place the whole canned tomatoes in the blender along with the onion, garlic (husk removed), and jalapeno (if using parsley, add that as well.) Pulse on high until you get your desired consistency. Try not to blend it too long. Add the salt, pepper, and garlic powder to taste. If it’s too thick than add a little water.

A note from Tomi - It’s a pretty easy recipe, you just need to change it up until your happy with the results. This recipe has changed a little over the years. Things I do now that I didn’t do way way way back in the day: roast the onion, garlic, and jalapeno, use canned tomatoes (this helps with consistency, for extra spice I add canned chipotles, and sometimes I add cilantro instead of parsley.

A note from me - I like to add red onions, when roasted they are so yummy. I also like to add cilantro to the mix (as you probrably noticed in the photo).

Leek Potato Soup

In our organics box this week we were delivered among other things a huge beautiful Leek. I'd never actually made leek soup so this was a great opportunity.



Delish!! It's also a great idea to serve cold. I'm going to add this as an amuse bouche for my next dinner party. Served cold in a shot-glass. It's perfect to make the night before.


Alton Brown's Leek Potato Soup

Ingredients
1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives
Directions
Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

PAN SEARED, THICK CUT STEAK

PAN SEARED, THICK CUT STEAK
From: Cook’s Illustrated – May ’07



Note:

Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan.

Ingredients:

2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
Kosher salt and ground black pepper
1 tablespoon vegetable oil
Directions:

Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.

Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.

Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates; serve immediately.

Terbiyeli Tavuk Corbasi

Otherwise known as Avgolemono Soup Turkish style.

I learned this recipe from a Turkish friend of mine and it has become a regular in my household and I'm not one for regulars.

2 Quarts chicken stock (8 cups)
1 cup orzo (or 1 c vermicelli broken up, add 1t cornstarch)
1 medium onion finely diced or grated
1/2 pound boneless skinless chicken breast diced
2 TB unsalted butter
1/4 c lemon juice
4 egg yokes
salt and peper
flat leaf parsley

Preparation

1. In a medium size pot melt the butter and ad the grated onion and stir until softened but not browned.

2. And the chicken and orzo stirring for 5 minutes

3. And the stock and bring to boil and simmer for about 20 minutes until the orzo gets very soft. Turn the heat to low.

4. In a bowl, whisk the egg yolks with the lemon juice. Stir in some hot soup, whisking continuously to balance the temperature.

5. Pour it all into the soup while stirring. Do not boil the soup after adding the sauce, it may curdle.

6. Serve immediately, sprinkled with parsley.

On the List: Lobster Mac and Cheese

Lobster Mac and Cheese



2009, Ina Garten,
Cook Time:1 hr 10 minLevel: EasyYield: 6 to 8 servings

Ingredients
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.