Recipes On Rails: New Recipes

Planked Mashed Potatoes

Fri Sep 05 15:49:07 UTC 2008

Ingredients:

4.0 each potatoes large
1.0 each Yams large
3.0 tablespoon butter
0.5 cup Cream, Heavy
0.75 cup sour cream
0.25 cup Cheese, Parmesan grated
2.0 clove Garlic roasted
1.0 tablespoon Chives snipped
1.0 tablespoon Parsley minced

Instructions:

Preheat BGE to 400. While egg preheats, cut the top off a head of garlic, sprinkle with salt, drizzle with some olive oil, fold up in some foil, and put into the egg to roast. Also, make sure you soak 4 or more cedar planks.

While BGE preheats and garlic cooks, peel the potatoes and yam.

Put the potatoes in a pot with salted water. Cook till tender.

Mince the herbs.

Assemble remaining ingredients.

Rice the potatoes.

Remove the garlic from the egg, and smash 2 cloves. Add 1/2 the cheese, the butter, the cream, the sour cream, the roasted garlic, and salt and pepper to taste.

Dry off the planks and smear with butter.

Pile each plank with a serving of the potato mixture and place in the egg.

Leave on BGE for about 30 minutes or until the light crust has set.

Remove and sprinkle with remaining cheese. Sprinkle with the chives and parsley.

Serve on the plank or use a pastry spatula to slice onto a plate.

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/619-planked-mashed-potatoes

Greek Tomato Salad

Fri Sep 05 15:49:16 UTC 2008

Ingredients:

4.0 cup Tomatoes cut into quarters
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 clove Garlic minced
0.5 teaspoon Dried Oregano 1.5 tsp fresh
1.0 each Shallots minced
1.0 tablespoon Vinegar, Wine
2.0 tablespoon Oil, Olive
1.0 each Cucumber sliced
0.5 cup Olives, Black pitted
0.25 pound Cheese, Feta
3.0 tablespoon Parsley chopped

Instructions:

The most important thing about this recipe is handling the tomatoes. Cut tomatoes into quarters, with one cut along the equator.

Toss with the salt and sugar, and allow to sit for a half hour. Toss on occasion. Drain, reserving liquid.

While tomatoes sit, get remaining ingredients ready. Here, I used fresh oregano, so I had to mince it.

Use a salad spinner to pull more liquid off the tomatoes. Reserve liquid.

Strain reserved juice to remove seeds. Press on seeds to extract all liquid. You want 1/2 cup.

Place the shallot, garlic, oregano, vinegar and reserved 1/2 cup of juice into a pan and simmer till reduced to about 3 tablespoons. Whisk in the oil.

Toss veggies in a salad bowl. I added some Vadalia onions too... Toss with the dressing and you're done.

Servings: 8
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/618-greek-tomato-salad

Lobster Salad

Wed Sep 03 06:10:39 UTC 2008

Ingredients:

2.0 can Lobster drained
0.5 cup Celery diced fine

Instructions:

Make the vinaigrette. Combine with the drained lobster meat and set aside to marinate for at least two hours. I did over night. Placing it in a vacuum pouch was convenient.

Drain the lobster disposing of the viniagrette. Mix with the celery and mayo. Adjust seasoning.

Servings: 6
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/617-lobster-salad

Basic Vinaigrette

Fri Sep 05 11:59:33 UTC 2008

Ingredients:

2.0 tablespoon Vinegar, Wine
3.0 tablespoon Oil, Olive
1.0 pinch salt
1.0 pinch Pepper, White

Instructions:

Combine ingredients and whisk or use blender.

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/616-basic-vinaigrette

Smoked Chicken

Fri Sep 05 06:54:21 UTC 2008

Ingredients:
Instructions:

Preheat the egg to 500

Put 2 tablespoons of salt mixture (salt, pepper, and garlic powder to taste) in each chicken. Rotate chickens to coat the entire cavity of the chicken with the salt mixture.

Spray the V rack with Pam and position the birds, breast down, feet to feet on the rack

Cook at 500 grid for about an hour (depending on the size of the chickens) till thigh reads 170 or so.

Servings: 8
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/615-smoked-chicken

Crab Imperial Two

Thu Sep 04 19:23:53 UTC 2008

Ingredients:

0.25 pound butter
0.5 cup Shallots minced
1.0 cup Pepper, Bell mixed colors, minced
0.25 cup Flour, all-purpose
2.0 cup Cream, Half-and-half
0.5 cup Wine, Sherry dry
dash Tabasco
2.0 each Egg large
0.5 cup Cream, Heavy
2.0 pound crab meat
0.25 cup Parsley chopped
1.0 teaspoon Lemon Rind grated
2.0 cup Bread crumbs, dried
1.0 teaspoon paprika
4.0 tablespoon butter
0.75 cup Cheese, Parmesan grated

Instructions:

Assemble your ingredients.

Pick over the crab meat.

Melt the butter in a large pan. Add the peppers and the shallots.

Saute briefly till tender.

Add the flour and stir. Cook briefly and then add some salt, pepper, and the half and half.

Whisk while bringing to a boil.

Simmer for 5 minutes. Remove from heat and stir in the tabasco and sherry.

In a separate bowl, beat the eggs. Slowly add the heavy cream. Slowly add this mixture to the shallot, pepper, cream mixture, whisking as you add.

Stir well.

Add the parsley, paprika, lemon rind, and cheese.

Mix well.

Fold the crab meat into the sauce and spoon into well-buttered ramekins. Smooth the top, sprinkle with breadcrumbs and then paprika. Drizzle some melted butter on top.

Servings: 6
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/614-crab-imperial-two

Potato Bread - No Knead - Sourdough

Fri Sep 05 15:47:02 UTC 2008

Ingredients:

Starter
2.0 pound potatoes peeled
18.0 gram salt
60.0 gram Sugar
0.35 pound Flour, all-purpose
0.5 pound Chef starter
3.0 pound Flour, all-purpose or more - see instructions

Instructions:

Peel the potatoes and cook in water till tender. Reserve the cooking liquid. You'll need 1 pound of the liquid

Rice the potatoes

Mix in the salt and sugar.

Add the 1 pound of potato water from cooking the potatoes.

Allow to cool to about 100 degrees F, and add in the flour and the Chef. (btw, a Chef is the sourdough starter that gets expanded into the starter used to make the bread as in this case). Search the index for a link to maintaining a potato starter.

Cover and allow to ferment overnight. Should be foamy around the edges as natural yeast becomes active.

To make the dough, weigh the starter and add 75% of the starter's weight in flour. Mix it in a plastic bin following instructions for the other no-knead doughs (baguette, etc). I haven't posted pictures here.... After the first 20 minute rest, the dough will look rough. Pat it down and follow the instructions for the 3 folds, 20 minutes between each.

I allowed this dough to rest for 2 hours after the series of folds. Since this dough sat overnight, you could get by with less, but I'd let it sit at least one hour for the yeast to get going.

Shape as desired. This is a dense bread and needs a longer baking time. Bake at 400 (350 convection) for about 15 minutes, with steam if available, and then vent the steam and reduce the temp by 50 degrees. Bake till internal temp is about 200. Here, I did loaves in my Hovis strap pans. These were 1.67 pounds each. I would go about 2.5 pounds in the future. They baked for about 35 minutes....

i made 4 loaves.

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/613-potato-bread-no-knead-sourdough

Braised Yams with cream and rosemary

Wed Sep 03 06:22:52 UTC 2008

Ingredients:

4.0 teaspoon Oil, Olive
0.5 cup Shallots minced
2.5 teaspoon Rosemary - Fresh minced
3.0 pound Yams peeled, cut into .5" rounds
1.25 cup Stock, Chicken
0.5 cup Cream, Heavy

Instructions:

Peel the rosemary leaves off the woody stems.

Finely mince the rosemary.

Peel the shallots.

Mince the shallots.

Saute the shallots and the rosemary in the oil.

Peel the yams and slice into rounds. Add to the shallots and toss to coat. Add the stock, adjust seasoning, and bring to a boil. Cover and simmer for about 10 minutes.

Add the cream. Optionally, you can add some fresh nutmeg at this point.

Simmer until the yams are tender and the sauce has thickened.

Adjust seasonings again and serve.

Servings: 6
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/612-braised-yams-with-cream-and-rosemary

Fregola with pan seared scallops

Wed Sep 03 17:44:08 UTC 2008

Ingredients:

2.0 pound scallops, sea Dry only
4.0 ear Corn
0.5 pound fregola
0.25 cup Wine, White
4.0 cup Stock, Chicken
0.25 cup Cream, Heavy
2.0 tablespoon Tarragon fresh, minced

Instructions:

Preheat pan. Season scallops. Saute scallops in some butter and oil. Set scallops aside in a warm place.

Cut the corn off the cob. Mince any scallop trimmings and broken pieces. Deglaze the pan with the white wine. When almost evaporated, add the minced scallops and the corn.

Add some chicken stock about a half cup at a time.

Stir until most of the stock is absorbed (this is like a risotto). Then add some more stock and continue till pasta reaches desired degree of tenderness. If you use all the stock, you can add water. Adjust seasonings.

When the pasta is done, stir in the cream, tarragon, and juices that accumulated around the scallops.

Place some of the pasta corn mixture on the plate, and then arrange scallops on top.

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/611-fregola-with-pan-seared-scallops

Flour Tortillas

Thu Sep 04 13:44:30 UTC 2008

Ingredients:
Instructions:

4 c. flour
1 tbs. salt
1 1/2 tbs baking powder
1/3 c oil
1 1/4 c warm water

Sift dry ingredients

Cut oil in with a pastry cutter or in a food processor just till crumbly

Add warm water a little at a time being careful not to handle the dough too much.

DON’T KNEAD!

Once the dough comes together, divide into 24 balls.

Roll on lightly floured board and cook on a dry skillet on both sides just until slightly browned on both sides.

Use a clean kitchen towel to ‘nest’ the tortillas in until you have completed cooking all the tortillas.

Store in a zip lock bag after completely cooled. (Be careful not to let them ‘sweat’ and stick together by sorting them part of the way through the cooling processes.)

Servings: 8
Prep Time: 25 minutes
By: hot potato
For more info visit:
http://recipesonrails.com/recipes/show/610-flour-tortillas