Almost Famous Bloomin' Onion

Almost Famous Bloomin' Onion (just like Outback Steakhouse)

from Food Network Magazine

For the Dip:

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 1/2 teaspoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon drained horseradish
• 1/4 teaspoon paprika
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper

For the Onion:

• 1 large sweet onion, such as Vidalia (about 1 pound)
• 2 1/2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Freshly ground black pepper
• 2 large eggs
• 1 cup whole milk
• 1 gallon soy or corn oil
• Kosher salt

See how to slice a Bloomin' Onion

Combine all of the dip ingredients in a bowl, cover and refrigerate.

Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

How to Slice a Bloomin' Onion

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.

2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.

3. Repeat to make four evenly spaced cuts around the onion.

4. Continue slicing between each section until you have 16 evenly spaced cuts.

5. Turn the onion over and use your fingers to gently separate the outer pieces.

Four Layer Pumpkin Cake

Four Layer Pumpkin Cake
Go to kraftrecipes.com for the recipe. :-)

Happy Holidays

Christmas Dinner (no pictures):
Roast Leg of Lamb
Scalloped Potatoes
Honey-glazed Carrots
See last year's post

New Year's Eve Dinner:
Chinese Orange-Barbecue Cashew Chicken
from Rachael Ray's Look + Cook

Ingredients:
3 tablespoons canola or vegetable oil
1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
salt and pepper
1 red bell pepper, chopped into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
2 to 3 garlic cloves, finely chopped
1 inch of fresh gingerroot, finely chopped
1/4 cup hoisin sauce
1/4 cup orange marmalade
1 tablespoon hot sauce
2 tablespoons tamari (aged soy sauce)
1/2 cup chicken stock
1/2 cup honey-roasted cashews
4 scallions, thinly sliced

Directions:
Place a large skillet over high heat with about 2 tablespoons of the oil. When the pan is very hot, add the meat, season with salt and pepper, and stir-fry until golden brown, 4 to 5 minutes. Remove the meat from the pan and reserve on a plate.
Add the remaining tablespoon of oil, then add the bell pepper, onion, garlic, and ginger to the skillet and stir fry for 3 minutes, or until crisp-tender.
In a small bowl, stir together the hoisin sauce, orange marmalade, hot sauce, tamari, and stock.
Return the chicken to the skillet and pour in the sauce. Add the cashews, toss to coat, and continue cooking until the sauce thickens up, about 1 minute more.
Serve the stir fry with brown rice and garnish with the scallions.

Shrimp Salad Pitas

Shrimp Salad Pitas

from Food Network Magazine

Ingredients

• 1/2 small red onion, finely chopped
• 1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon hot paprika
• Kosher salt and freshly ground pepper
• 1/2 cup 2% Greek yogurt
• 1 medium carrot, coarsely grated
• 1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
• 1 tablespoon chopped fresh dill
• 1 lemon
• 4 whole-wheat pitas
• 8 Bibb lettuce leaves

Directions

Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.

Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.

Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.

Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

Sweet and Sour Chicken

Sweet and Sour Chicken

from Food Network Magazine, March 2010 issue

Main Ingredients

- 3/4 pound skinless boneless chicken breasts/thighs, thinly sliced

- 3 cups of onions, carrots, bell peppers

Directions

1. Whisk 1 egg white, 1 tablespoon Chinese rice wine or dry sherry, and 1 tablespoon cornstartch. Toss with chicken; cover and refrigerate, 1 hour.

2. Mix 3/4 cup chicken broth, 2 teaspoons cornstartch, 1/4 cup ketchup, 2 teaspoons soy sauce, 3 tablespoons rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon sesame oil.

3. Drain the excess marinade from the chicken. Place your sauce, vegetables, and chicken near the stove.

4. Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the chicken; slowly stir until almost opaque.

5. Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, then 2 cloves minced garlic, 1 to 2 tablespoons minced ginger, 2 minced scallions, and a pinch each of salt and sugar; stir-fry about 30 seconds. Add the vegetables, starting with the ones htat take the longest to cook; stir-fry until crisp-tender.

6. Add the chicken and sauce and stir until the sauce is thick and the vegetables and chicken are cooked through, about 3 minutes. Think with chicken broth, if needed. Garnish with sliced scallions, sesame seeds, and/or cilantro.

Serve with rice.

Steak with Parmesan Spinach

Steak with Parmesan Spinach

from Food Network Magazine, October 2010 issue

Ingredients

• 1 1/2 pounds flank steak
• Extra-virgin olive oil, for brushing
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons unsalted butter
• 1/2 onion, finely chopped
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
• 3/4 cup grated parmesan cheese
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon freshly grated nutmeg

Directions

Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.

Stir in the spinach, 1/4 cup water, 1/2 cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining 1/4 cup parmesan and salt to taste.

Thinly slice the steak and serve with the spinach.

Ravioli with Sage-Walnut Butter

Ravioli with Sage-Walnut Butter

from Food Network Magazine: October 2010 issue

Ingredients

• Kosher salt
• 1/4 cup balsamic vinegar
• 2 teaspoons honey
• 1 bay leaf
• 2 9-ounce packages refrigerated cheese ravioli
• 6 tablespoons unsalted butter
• 1/3 cup fresh sage leaves
• 1 cup walnuts, roughly chopped
• 3/4 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Combine the vinegar,honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.