New Year's Eve Feast

Getting ready for New Year's Eve feast. Roasted Butternut Squash and Pear Salad with Spiced Pecan Vinaigrette, Surf and Turf-Beef Tenderloin with Pinot Noir Sauce and Broiled Lobster Tails, served with braised carrots , Peach and Grand Marnier filled Crepes with Cream and of course a nice Pinot Noir and some bubbly for later. HAPPY NEW YEAR EVERYONE!!!

Could not figure out what to make for supper. Someone bought me a bottle of Marsala wine. I thought I would look up Chicken Marsala. I found quite a few recipes but decided to settle on this one. This was easy to make and was excellent. Just be sure your chicken breasts are thin. I found the best way is to slice them in half and then pound them a bit to make them thin. I served this with baked potatoes and green beens.

Chicken Marsala

Ingredients
1/4 lb (115 g) pancetta chopped
1/2 cup (125 mL) flour
Salt and pepper, to taste
4 skinless, boneless chicken breast halves, butterflied and pounded to uniform 1/4-inch (5-mm) thickness
6 tbsp (90 mL) butter, divided
1 lb (450 g) sliced mushrooms
1 clove garlic, finely chopped
1/2 cup (125 mL) Marsala wine
1 cup (250 mL) chicken broth
1/4 cup (60 mL) whipping cream
2 tbsp (30 mL) chopped fresh parsley
Directions
In a large skillet, cook the pancetta or bacon until crisp. Transfer it to a plate lined with paper towels. Do not wipe out the pan.

In a shallow bowl, stir together the flour, salt, and pepper. Dip the breasts to coat them. Pat off excess flour.

Return skillet to the heat. Add 2 tbsp (30 mL) butter. When it foams, add half of the chicken pieces and cook, turning often, until they are browned. Transfer the chicken to a plate and keep warm.

Add 2 tbsp (30 mL) butter to the pan and brown the remaining breasts.

Melt the remaining butter in the skillet. Add the mushrooms, salt and pepper. Cook, stirring often until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the liquid is almost gone.

Add the garlic and pancetta or bacon to the pan and stir for 1 minute.

Add the wine and bring the liquid to a boil. Reduce the liquid to 1/4 cup (60 mL). Add the chicken broth and return to a boil. Let the mixture bubble for 2 minutes. Stir in the cream and cook until the mixture returns to a boil. Taste for seasoning.

Return the chicken to the pan and cook until hot. Sprinkle with parsley and serve at once.

Early New Years

Celebrated New Year early with Adam and Mel since they will be in Oakville for the New Year. Had somewhat of a feast. Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce, Crushed Potato and Watercress Cakes, Rainbow Chard with Lemon, Fennel, and Parmigiano. This was a rather labour intensive meal but the outcome was worth it. Just search http://www.finecooking.com/ for the recipes. Everything was delicious.

The Arrogant Chef's Amazing Wings

The Arrogant Chef’s Amazing Wings
(Recipe for 30 wings)

As promised here is the recipe for my amazing wings. Wings are not usually considered high end food but these wings are truly gourmet.


Coating:
1 cup of flour
2 tbsp cayenne pepper
2 tbsp paprika
Mix well together and coat wings.

Sauce:
6 tablespoons of Frank’s Hot Sauce
2 tbsp of vegetable oil
1 tbsp of vinegar
5 tbsp light brown sugar
¼ to ½ teaspoon of Tabasco
Generous pinch of onion powder

Instructions:

Coat the wings in the coating and let sit for 15 minutes. Mix sauce ingredients in sauce pan and heat on low. Deep fry wings at 190C or 374F for approximately 13 minutes or until crispy brown. Remove wings from fryer and serve with sauce on or on the side.

Finally a Chili That I Like

I have been experimenting with a variety of Chili recipes. I got this one from a friend and it was a hit. Great tasting chili with just the right amount of heat. Perfect for the big game. I may try this in a slow cooker next time. Anyhow here is the recipe. And although you may be tempted to eat this right away believe me let it chill over night and reheat. It gives the meat time to absorb all the wonderful flavours.

The Arrogant Chef’s Amazing Chili

INGREDIENTS
1 pound ground beef
1 pound ground pork
2 tablespoon olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
2 tablespoon and 3 teaspoons chopped green onion
2 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
1 cup water
4 tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Drain and discard any excess grease.

2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.

3. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

What will the new quest be?

Well I would like to thank Peter Reinhart for his book American Pie. I had a great time this summer experimenting with all kinds of different dough recipes and toppings. I don't think I will ever order a pizza from a restaurant again. Just too much fun making them. And they taste greaaaaaat. Now as we move into the fall season, I will continue making pizzas but probably not on the BBQ.

I keep on forgetting to post my wing recipe. These are some of the best wings I have ever had. I will be posting it very soon. Wings and beer on a Friday night after work... well not gourmet but a great taste experience.

I think my next quest will be French Canadian Tortiere. Truly one of the French Canadian quintessential foods. I have my father's recipe which in my opinion simply can't be beat for flavour but there are thousands of recipes out there. I will post my father's recipe in the near future. Unfortunately I cannot post the pie crust recipe. It is a family secret. I will pass it on to my first born son this Christmas so that he can continue the tradition of tortiere at Christmas.

Beer Cocktail

Just taking a break from BBQ pizza and tried a new beer cocktail from Fine Cooking. Recipe is simple. 1/2 a lime, a bottle of light lager, 2 dashes of Worchestershire Sauce, 2 dashes of Soy Sauce, 2 dashes of Tabasco Sauce and some freshly cracked black pepper. Rim a beer glass with celery salt. Fill with ice. Squeeze half a lime over the ice. Fill with beer. Add ingredients and gently stir. Sprinkle with pepper. Garnish with lime. This drink has some decent heat to it.

A Continuation of the Summer Pizza Quest

Well I grilled a couple of more pizzas tonight with better results than last time. I am using a pretty modest BBQ and I am having to adjust the heat for the grilled pizza. I am using Peter Reinhart's recipes for grilled pizza dough. It is: 5 cups unbleached all purpose flour, 1 tablespoon of sugar, 2 teaspoons of salt, 1 teaspoon of instant yeast, 3 1/2 tablespoons of olive oil, 1 3/4 cul room temperature water.

Instructions:
1.
With a large metal spoon, stir together the flour, sugar, salt, yeast 1-1/2 tablespoons of the olive oil, and the water in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until the dough forms a coarse ball and clears the sides and the bottom of the bowl. Add more flour or water by the tablespoonful as needed. Let the dough rest for 15 minutes, then mix again on medium-low speed for an additional 2 to 4 minutes, or until the dough is smooth, supple and tacky but not sticky. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. Continue mixing for about 4 minutes, or until the dough forms a coarse ball adding more flour or water by the tablespoonful as needed. Let the dough rest for 15 minutes, then transfer to a lightly floured counter. Dust the top with flour to absorb the surface moisture, then knead the bough by hand for 2 to 4 minutes, or until the dough is smooth, supple and tacky but not sticky.
2.
Immediately divide the dough into 6 equal pieces. Gently round each piece into a ball and brush or rub each ball with olive oil. Place each ball inside its own zippered freezer bag. Using the remaining 2 tablespoons olive oil, drizzle 1 teaspoon olive oil over the ball in each bag and seal the bags closed. Let the balls sit at room temperature for about 30 minutes, then refrigerate the balls for at least 3 hours or preferably overnight.
3.
Remove the dough balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don?t want to use right away in the refrigerator for up to 3 days, or you can freeze them for up to 3 months.

What I made tonight was a veggie pizza and a meat pizza. For the veggie pizza I pre-cooked broccoli, mushroom, onions, green pepper, red peppers, and seasoned with salt, pepper and a hint of garlic powder. For the meat pizza I pre-cooked some bacon, hamburger, onions, red peppers, and mushrooms.

On both pizzas I spread some pizza sauce, then some four cheese pizza cheese and then topped with the prepared toppings.

A note: The dough is quite good but I think the next time I will keep the exact recipe but add two tablespoons of honey to give the dough a sweeter taste.

A Pizza Summer

After reading "American Pie" by Peter Reinhart, I have begun my own quest for the perfect home made pizza. I tried my first attempt at grilled pizza last night. I will post the recipe for the dough when I have perfected it. The dough lacked a little sweetness. But it was paper thin and crisp. I tried one veggie pizza and a sausage and bacon pizza. Both were superior to most restaurant pizzas and I am sure with a little more experimenting I will nail the perfect pizza. If you want a good read get Peter Reinhart's book. In addition to great recipes and ideas for pizza, Reinhart's account for his search for the perfect pizza is also quite entertaining.

The Arrogant Chef Gourmet Pizza

I have been playing around with various dough recipes and toppings. This veggie pizza is quite tasty. What I really need is a better oven. Basically for the toppings I am using onions, mushrooms, green peppers, red pepper,  sliced green olives, my homemade pizza sauce, (make your own or buy store bought),  jalapeno peppers, and to make things simple Kraft Four Cheese Shredded Mix.

The Arrogant Chef Gourmet Thin Crust Pizza

1 cup hot water
1Tbsp honey
1.5 Tbsp Yeast
1 tsp salt
2 cups flour (more or less) (You can also add dried herbs to the flour for a flavored crust)
Olive oil
Should make 2 pizzas

Dissolve honey in the hot water
Add yeast - let it froth (about 5 minutes)

Sift in the flour and salt, (dried herbs if desired) work until mixed
Place dough in oiled bowl, cover with a damp cloth and let rise about 30 minutes Divide into 2 balls.

Spread thinly on an oiled pizza stone brush lightly with olive oil (for best results use a pizza stone), garnish with sauce only, herbs (you can experiment with different herbs).That is part of the fun.
Bake in hot oven (500 F) for 5 minutes.

Remove from oven and add toppings as desired. To begin try veggie pizza with chopped onions, strips of green peppers, thinly sliced mushrooms, tomato slices and sliced olives (you can get pizza olives in the grocery store.)

Return to oven and bake for 12 minutes or until the crust begins to turn golden. Be careful not to overcook or the crust will be tough rather than crunchy. Remove from oven and let sit for a couple of minutes before cutting

If you wish to use meat, cook the meat first. That would include bacon, steak, chicken, sausage etc. Remember that with gourmet pizza less is more. Usually include no more than 2 or three toppings with the cheese. Also experiment with different cheeses.

Have a pizza making contest party. The possibilities are endless.