You are browsing the archive for Cuisine: American.

Egg and Bacon

June 23, 2015 in All Recipes, Course:Breakfast, Cuisine: American, Skill Level: Easy

2 tablespoons purchased honey mustard*
2 English muffins, split, toasted
4 (3/4-oz.) slices American cheese
4 hard-cooked eggs, peeled, sliced
4 teaspoons real bacon pieces
1 Heat oven to 400°F. Spread honey mustard evenly on English muffin halves; place on ungreased cookie sheet. Top each with cheese, egg and bacon.
2 Bake at 400°F. for 3 to 4 minutes or until cheese melts and sandwiches are heated through. 

North Fork Harvest Salad

September 4, 2014 in Course: Salad, Cuisine: American, Cuisine: Poultry, Skill Level: Moderate


Caramelized Pears:
2 firm Comice pears, cored
2 tablespoons butter
2 tablespoons honey
Pumpkin Vinaigrette:
1 cup diced pumpkin (1/2-inch dice)
1/2 teaspoon minced fresh ginger
2 teaspoons minced shallots
1 teaspoon Dijon mustard
1 teaspoon dry mustard
1 tablespoon honey
2 teaspoons fresh lemon juice
3 tablespoons peanut oil
3 tablespoons fresh orange juice
Sea salt and freshly ground black pepper
Pan Roasted Duck Breasts:
4 Long Island duck breasts, skin on
3 sprigs fresh thyme, leaves picked
Sea salt and fresh ground black pepper
3 tablespoons olive oil
Hazelnut Crusted Goat Cheese:
2 eggs
1/4 cup bread crumbs
1/4 cup crushed hazelnuts
1 teaspoon crushed red pepper
1 tablespoon chopped fresh herbs (such as parsley, thyme, chives, and chervil)
Kosher salt and freshly ground black pepper
1 (8-inch log, about 11 ounces) fresh goat cheese, at room temperature, cut into 4 (2-inch) wide rounds
1/4 cup olive oil
1/2 pound young mustard greens or other spicy salad greens

To caramelize the pears: Cut each pear into 8 wedges. Melt the butter with the honey in a large skillet over medium-high heat. Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side. Turn the pears and cook until browned and tender, about 5 minutes more. Transfer the pears to a platter to cool.
To make the vinaigrette: Place the pumpkin in a saucepan. Add 2 inches of water. Cover and simmer over medium-high heat until the pumpkin is tender, about 12 minutes.
Transfer the pumpkin to a blender. Add the ginger and shallots and puree, then add the Dijon and dried mustard. With the blender on, add the honey, then the lemon juice, oil, and orange juice. Season with the salt and pepper.
To cook the duck: Preheat the oven to 450 degrees F.
Trim any excess fat from the duck breasts. Using a paring knife, score the skin in a diamond pattern being careful not to pierce the flesh. Rub the thyme leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper.
Heat a large ovenproof skillet over medium-high heat. Add the oil and then the duck breasts skin-side down. Cook, browning the skin and melting the under layer of fat for about 5 minutes. Drain the fat from the skillet then transfer the skillet to the oven. Roast for 18 to 22 minutes for medium rare. Remove the duck from the oven and rest it for 7 to 8 minutes before slicing. Turn the oven off.
To prepare the goat cheese: Beat the eggs in a shallow bowl. Combine the bread crumbs, hazelnuts, red pepper, herbs, salt and pepper in a shallow bowl. Dip the cheese rounds in the egg then gently coat with the bread crumb mixture.
Heat the olive oil in a medium skillet over medium heat. Fry the cheese until golden, about 1 minute per side. Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve.
To assemble the salad: Dress the mustard greens with pumpkin vinaigrette and season with salt and pepper. Slice the duck. Put the greens on large plates. Arrange 4 pears on each plate. Top each salad with goat cheese and sliced duck. Season the salads with a bit more salt and pepper and serve accompanied by additional dressing, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


Philadelphia Steak with Provolone Cheese Sauce and Pepper-Onion Relish

September 3, 2014 in Course: Main, Cuisine: American, Cuisine: Meat, Skill Level: Easy


Spice Rub
2 tablespoons ancho chile powder
2 teaspoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons dry oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper

Combine spices together in a small bowl.

Caramelized Onion-Pepper Relish
2 tablespoons unsalted butter
1 tablespoons canola oil
2 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 piquillo peppers, thinly sliced
4 hot cherry peppers, chopped
2 tablespoons red wine vinegar
3 tablespoons chopped fresh flat leaf parsley
Honey, to taste

1. Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30-40 minutes. Transfer to a bowl and let cool slightly.

2. Add the peppers, vinegar, parsley and honey to taste. Let the relish sit at room temperature for at least 30 minutes to allow the flavors to meld.

Provolone Sauce
1 tablespoon unsalted butter
1 tablespoon AP flour
2 cups whole milk, heated
2 cups grated aged provolone cheese
¼ cup grated Parmigiano Reggiano
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4-5 minutes. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with the salt and pepper.

BF Steak Sauce
¼ cup Dijon mustard
¼ cup whole grain mustard
¼ cup molasses
3 tablespoons prepared horseradish, drained
2 tablespoons honey
2 tablespoon ketchup
Salt and freshly ground black pepper

Whisk together all ingredients and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes before serving or cover and refrigerate overnight. Bring to room temperature before serving.

Spice Rubbed Steaks
Four 16-ounce strip steaks, trimmed of fat
¼ cup canola oil
1 ½ tablespoons kosher salt
Spice Rub
Chopped fresh flat leaf Italian parsley, for garnish

1. Preheat broiler. Brush the steaks on both sides with oil and with the salt. Rub one side of each steak with the spice rub.

2. Place steaks on a broiler pan, rub-side up and place under the broiler. Broil until the top of the steak is golden brown and slightly charred, 5-6 minutes. Turn the steaks over and continue broiling to medium-rare doneness, 6-7 minutes longer. Remove and let rest 5 minutes before serving.

3. Ladle some of the BF Steak sauce onto a large dinner plate. Place each steak on top of the sauce and top the steak with some of the pepper- onion relish. Garnish with chopped fresh parsley.


Grilled Spinach And Artichoke Dip Sandwich

August 14, 2014 in Course: Snack, Cuisine: American, Skill Level: Moderate



4 strips bacon, chopped
4 tablespoons (1/2 stick) unsalted butter, plus 4 tablespoons (1/2 stick), at room temperature
1 cup chopped onion
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
18 ounces canned or jarred marinated artichoke hearts, drained and chopped
Two 9- or 10-ounce bags prewashed spinach
8 ounces Brie cheese, cut into 1/4-inch cubes
4 ounces Monterey Jack cheese, grated
1/4 cup grated Parmigiano- Reggiano cheese
16 slices White Sandwich Bread


Cook the bacon in a medium skillet over medium heat until crisp; remove the bacon with a slotted spoon and set it aside on a paper towel to drain.

Discard all but 1 tablespoon of the bacon fat remaining in the skillet. Add the 4 tablespoons butter, and when it has melted, add the onion, garlic, salt, black pepper, and crushed red pepper. Cook, stirring as needed, until the onion is very soft, about 10 minutes. Add the artichokes and cook for 2 minutes longer. Add 1 bag of spinach and cook until wilted, about 2 minutes; then add the second bag and cook, stirring as needed, for 4 minutes, until the spinach is tender and the flavors have blended. Remove from the heat.

Set a strainer over a bowl, and add the spinach- artichoke mixture to it. Allow the excess liquid to drain, about 5 minutes.

In a medium mixing bowl, combine the three cheeses. Then add the warm spinach mixture and stir until nicely combined and the cheese has begun to melt. Stir in the bacon.

To assemble: Evenly spread a packed 1/2 cup of filling between 2 slices of bread. Butter each side of the sandwich with about 1 teaspoon of the softened butter. Repeat with the remaining ingredients.

Heat a skillet or grill pan over medium heat. Cook the sandwiches, in batches, until they are browned on each side and the filling is warmed through, about 6 minutes. Cut the sandwiches, in half, and serve immediately.


Three Cheese Veggie Sandwich

August 11, 2014 in Course: Main, Cuisine: American, Cuisine: Fruits & Vegetables, Skill Level: Easy


8 slices seeded or multigrain bread, toasted
1 cup Sun-Dried Tomato and Walnut Pesto
1/2 cucumber, sliced into 1/8-inch-thick rounds
Salt and freshly ground black pepper, for seasoning
4 slices provolone cheese
4 slices cheddar cheese
4 slices Swiss cheese
1/2 avocado, thinly sliced
1/2 cup thinly sliced sun-dried tomatoes
1 cup alfalfa or green leaf sprouts
1 teaspoon olive oil
Arrange the toast slices in a single layer on a work surface. Spread 2 tablespoons of the Sun-Dried Tomato and Walnut Pesto on each slice of bread. On 4 of the slices, arrange the cucumber in a single layer, covering as much of the bread as possible, and season with just a pinch of salt and pepper. Place a slice each of provolone, cheddar, and Swiss cheese on top of the cucumber. Divide the avocado slices evenly among the sandwiches and season with salt and pepper. Spread 2 tablespoons of the sun-dried tomatoes evenly over the avocado.
In a small mixing bowl, toss the sprouts with the olive oil and a pinch of salt and pepper. Spread 1/4 cup of the sprouts over the tomatoes on each sandwich. Complete the sandwiches with the remaining slices of toast.


California Osso Buco with Kumquat-Cranberry Gremolata

August 10, 2014 in Course: Main, Cuisine: American, Skill Level: Easy



1 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 (2-inch) pieces veal shank

Extra-virgin olive oil

3 tablespoons unsalted butter

1 onion, diced

1 celery stalk, diced

2 carrots, peeled and diced

Zest of 1 lemon, peeled off in fat strips with a vegetable peeler

6 garlic cloves, peeled and smashed

2 bay leaves

1/4 cup chopped fresh flat-leaf parsley

1 bottle California Zinfandel

2 cups low-sodium beef broth

1 (28-ounce) can whole San Marzano tomatoes, drained

For the Gremolata

1/4 cup pine nuts

1 cup sliced kumquats

1/4 cup dried cranberries

2 garlic cloves, minced

2 tablespoons chopped fresh flat-leaf parsley


1. Put the flour on a large plate and season it with a fair amount of salt and pepper. Dredge the veal shanks in the seasoned flour and then tap off the excess. Heat a large, heavy pot over medium heat and hit it with a three-count of oil. Add the butter and swirl it around the pan to melt. Add the veal shanks and sear on all sides, turning carefully with tongs, until they are a rich brown all over. Drizzle a little more oil into the pan if needed. Remove the browned veal shanks to a plate.

2. Preheat the oven to 375 degrees.

3. Add the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley to the same pot and cook over medium heat, scraping up the browned bits from the bottom of the pan. Cook the vegetables until they start to get some color and develop a deep, rich aroma, about 15 minutes. Season with salt and pepper. Nestle the veal shanks back into the pot, add the wine, and bring to a boil. Reduce the heat and simmer for 20 minutes, or until reduced by half. Add the beef broth and tomatoes, crushing them with your hands as they go in the pot, and stir everything together. Cover the pot, transfer it to the oven, and braise the veal for two hours, removing the lid after 1 1/2 hours. The sauce should be thick and the veal tender and nearly falling off the bone. Discard the bay leaves.

4. Make the gremolata: Toast the pine nuts in a small, dry skillet over medium-low heat, shaking the pan often, until fragrant and golden, six to eight minutes. Cool the pine nuts, then finely chop and place in a mixing bowl. Fold in the kumquats, cranberries, garlic, and parsley.

5. Serve the osso buco in shallow bowls sprinkled with some of the gremolata.


Grilled California White Peaches with Almond-Mint Pesto

July 24, 2014 in Course: Appetiser, Cuisine: American, Cuisine: Fruits & Vegetables, Skill Level: Easy


1½ cups packed fresh flat-leaf parsley leaves, plus more for garnish
½ cup packed fresh mint leaves, plus chopped mint for garnish
½ cup sliced almonds, lightly toasted, plus more for garnish
1 garlic clove, chopped
1 serrano chile, chopped
Grated zest of 1 lime
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 just-underripe white peaches, halved and pitted
2 tablespoons canola oil

1. Combine parsley, mint, almonds, garlic, chile, and lime zest in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and season with salt and pepper. If the pesto is too thick to pour, add a little water.
2. Heat your grill to high for direct grilling.
3. Brush the cut side of the peaches with canola oil and grill until golden brown and caramelized, about 1½ minutes. Flip over and continue grilling until just heated through, about 1 minute.
4. Arrange the peach halves on a platter and drizzle with the pesto. Garnish with sliced almonds.


Drunken Alaskan King Crab Legs

July 12, 2014 in Course: Appetiser, Cuisine: American, Cuisine: Sea food, Skill Level: Easy


3 bottles premium ale
3 lemons, cut in 1/2
1 head garlic, split in 1/2
3 pounds Alaskan king crab legs, split
Drawn butter, for serving

To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.

Avatar of Sophia

by Sophia

Roast rib-eye with wild mushroom sauce

July 7, 2014 in Course: Main, Cuisine: American, Cuisine: Meat, Skill Level: Advanced


2.5-3kg standing 6-rib beef roast
2 tablespoons Dijon mustard
1 tablespoon chopped thyme leaves
1/4 cup (60ml) olive oil
75g unsalted butter
4 garlic cloves, chopped
500g mixed mushrooms (such as chestnut and Swiss brown), chopped if large
20g dried porcini mushrooms soaked in 1 cup (250ml) dry white wine for 1/2 hour
2 tablespoons plain flour
1 cup (250ml) beef stock
300ml thickened cream
2 tablespoons chopped flat-leaf parsley

Yorkshire puddings

3/4 cup (110g) plain flour
2 eggs
300ml milk
1 /2 cup (125ml) sunflower oil or dripping from the roast beef


Step 1
Preheat oven to 230°C. Brush beef with mustard. Season, then sprinkle with thyme and 2 tablespoons oil. Place in a roasting pan and roast for 15 minutes. Reduce heat to 190°C and roast for a further 15 minutes per 500g, plus an extra 15 minutes for medium-rare. Rest for 20 minutes.
Step 2
Meanwhile, for the Yorkshire puddings, whiz the flour, eggs and milk in a blender or food processor until smooth. Season, then transfer to a jug and stand for 30 minutes. Divide oil among 8 holes of a muffin pan and heat in the oven for 5 minutes or until oil is very hot. Carefully remove from the oven and pour the batter into the holes. Bake for 20 minutes or until puffed and golden.
Step 3
Place butter and remaining 1 tablespoon oil in a pan over medium heat. Cook garlic and mixed mushrooms, stirring, for 2-3 minutes until starting to soften. Drain porcini, reserving wine, then chop and add to pan. Stir in flour and cook for 1 minute. Add stock and reserved wine, then bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in cream and cook for 10 minutes or until slightly reduced. Season and stir through parsley and any beef resting juices.
Step 4
Carve beef and serve with wild mushroom sauce and Yorkshire puddings

Recived by email from:



July 7, 2014 in Course: Main, Cuisine: American


1 large onion
1 green pepper, deseeded
1 medium carrot, peeled
400 g beef mince
400 g higher-welfare pork mince
1 clove of garlic, peeled and crushed
1 teaspoon Old Bay seasoning, or 2 fresh bay leaves, crushed
2 teaspoon Worcestershire sauce
100 g stale breadcrumbs
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 large free-range eggs
150 g Cheddar cheese, optional
For the sauce
100 ml BBQ sauce
50 ml tomato ketchup
Tabasco sauce
chili sauce

Set up your barbecue for the heat canyon technique (place the coals on opposite sides of the barbecue to make two heat walls – this will create sections of hot, direct heat on the sides, with an indirect, cooler area in the middle to ensure your meat gets consistent heat throughout the cook). Place a drip tray inside the middle of the barbecue. Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 160°C/320°F.
To make your sauce, combine the BBQ sauce and ketchup with a few drops each of Tabasco and chilli sauce, then set aside. Finely dice the onion, pepper and carrot, then put into a large bowl with all the mince, the garlic, bay, Worcestershire sauce, breadcrumbs, salt and pepper. Beat the eggs and add to the mixture, then use your hands to scrunch and mix it all together. Grate in half the cheese (if using), and scrunch to combine.
Remove the mixture to a clean work surface and shape into a rectangular loaf (roughly 25cm in length). Using the handle of a wooden spoon, make four diagonal indents (roughly 1cm deep) into the top of the loaf at 3cm intervals, then pour over half the sauce. Place the meatloaf on a big piece of tin foil or in an old roasting tray, then place on the middle of the barbecue. Cover with the lid and cook for 1 hour to 1 hour 15 minutes, or until cooked through. Grate and sprinkle over the remaining cheese (if using), and continue cooking for a minute or so with the lid on, until melted. Remove to a board to rest for around 10 minutes, then slice it up and serve drizzled with the remaining sauce. Cheers, Grandma!