http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-jerk-chicken-recipe/index.html
Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and ...
ust combined.
Or use Tyler's from scratch method:
(9\") layers.
The Ultimate Chocolate Frosting: In small bowl
Preheat oven to 425 degrees F.
Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half.
In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken.
Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape ...
Combine oil, cinnamon, curry powder, cumin and ground chili in a large skillet. Cook, stirring often, over medium heat until spices are hot and very fragrant, 2-3 minutes. Add chicken and cook, stirring occasionally to break up the meat. Add onion, garlic and ginger and stir. Add chickpeas and spinach and stir again. Add salt and fresh pepper to taste. Cook until nearly dry, then cool to room temperature. Remove cinnamon stick and discard.
In a food processor, combine flour and salt; pulse to distribute the salt. Add oil and pulse until it ...
Preheat oven to 350 degrees F.
To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal.
Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
While the dough is resting, prepare the filling.
To make the ...
Preheat oven to 300\u00b0F.
Combine 4 cloves roughly chopped garlic with salt, pepper and olive oil. Add rosemary leaves and thyme leaves. Smear around the bowl and squeeze in your fist to bruise and combine. Smear this paste all over the short ribs on a baking sheet. Place sheet in oven and roast 2 1/2 hours, until the meat is falling off the bone.
Heat 2 T olive oil over medium-high heat in a large skillet. Add mushrooms and sear 3-5 minutes until browned. Add shallots and garlic; cook until garlic is fragrant, 1-2 minutes. Season ...
Combine flour, salt and pepper in a shallow dish. Season lamb with salt and pepper as well, then dredge lamb pieces in flour and tap off excess.
Set a large, heavy-bottomed Dutch oven over medium-high heat. Add olive oil and wait until it smokes. Place lamb pieces in the pot. Brown on all sides, about 3 minutes per side. Remove to a plate and set aside.
Add garlic, carrot and onion to pot. When onion is soft and translucent, 3-5 minutes, add stock and wine. Add bay leaf, thyme, cloves and barley. Return the meat to the braising liquid. ...
Heat oil in the bottom of a heavy Dutch oven until it almost smokes. Season the brisket with salt and pepper. Carefully lay brisket in pot, fat side down. When browned, flip over.
Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2\" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.
When browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, 10-15 minutes.
Add tomatoes, ...
Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
In a large mixing bowl, combine the flour, baking powder, ...
MAKE THE BRECHAMEL SAUCE:
Melt the butter in a saucepan over medium heat.
Add the flour and stir constantly to incorporate - you do not want any color.
Gradually pour in the milk as you stir, and whisk out any lumps.
As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely.
Dump in the cheese and stir for another minute until the cheese is completely melted.
Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
MAKE ARUGULA MAYONNAISE ...
Preheat oven to 350\u00b0F.
Lay each breast between layers of plastic wrap. Carefully pound chicken out to 1/4\" thickness. Remove top layer of plastic wrap. Place a slice of prosciutto on chicken, and top with gruyere. Roll chicken into a tight pinwheel using plastic to help. Twist both ends of plastic wrap in opposite directions to make a tight cylinder. Repeat until all 4 breasts are done. Refrigerate at least 30 minutes until chicken firms up.
In a shallow dish, place flour. In a second dish, beat eggs. In a third dish, place panko. ...
Heat oil in a large skillet until beginning to smoke. Add onions and saute until onions begin to brown, 5-8 minutes. Add turkey, season with salt and pepper, and saute, breaking meat up into small clumps, until pinkness is gone.
Add ketchup, mustard, brown sugar, tomato paste, cayenne pepper, and more salt and pepper. Stir until well combined. Simmer 10-12 minutes.
Add vinegar and stir in just before serving. Serve with warmed soft buns (Parker House or hamburger buns).
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is ...
Preheat oven to 400 degrees F.
Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.
While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped ...
Start heating vegetable oil in a heavy Dutch oven over medium heat.
Meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. Grind until powdery. Add turmeric and process until evenly blended. Pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. Add bay leaves, Thai bird chili and curry leaves.
Sprinkle lamb with salt and pepper. Add seasoned lamb to pot and stir. Cook until brown, 5-7 minutes.
Combine onion, garlic and ginger in food processor. Process into puree, then add ...
For the crust:
Preheat oven to 325 degrees F.
In a mixing bouwl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8 inch springform pan with non-stick cooking spray.
Pour the crumbs inot the pan, and using the bottom of a smmoth glass, press the crumbs down into the base and 1 inch up the sides. Regrigerate for 5 minutes.
For the filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of lumps. Add the eggs, 1 at a time, ...
Make the Bolognese. Put onion, carrot, celery, garlic, and sage in a food processor and process until you have a smooth vegetable pulp. Coat a large, heavy pot with oil and set over medium heat. Add vegetable pulp and saute until fragrant and some of the moisture has evaporated, about 5 minutes. Push the vegetable mixture to one side of the pan. Season ground beef and pork with salt and pepper and add to pan. Stir and break up meat until it is brown, then dust with the flour before adding wine, tomatoes, milk, and cinnamon. Bring to a boil, ...
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread ...