Tzatziki Sauce 2

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

German Chocolate Cake With Coconut-Pecan Cajeta Frosting

 

For the Cake:

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
• 2 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 1/2 cups firmly packed light muscovado sugar
• 1 1/2 cups granulated sugar
• 1 1/2 cups strong brewed black coffee, at room temperature
• 1 1/2 cups buttermilk
• 3 large eggs
• 2 teaspoons pure vanilla extract

For the Frosting:

• 1 3/4 cups whole milk
• 1 3/4 cups unsweetened coconut milk
• 1 cup goat's milk or additional whole milk
• 3/4 cup plus 1 tablespoon granulated sugar
• Seeds scraped from 1/2 vanilla bean
• 2 tablespoons light corn syrup
• 2 tablespoons unsalted butter, cut into small pieces, cold
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 2 teaspoons coconut rum
• 1 1/4 cups coarsely chopped pecans, toasted
• 1 1/4 cups sweetened shredded coconut, toasted

For the Ganache:

• 1 cup heavy cream
• 8 ounces bittersweet chocolate, finely chopped
• 2 tablespoons light corn syrup
• 1/2 cup sweetened shredded coconut, toasted, for garnish
• 1/4 cup chopped pecans, toasted, for garnish
• Coconut Whipped Cream, for serving

Directions:

Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.

Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.

Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.

Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.

Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.

To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.

Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.

Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.

Slice the cake and top with a dollop of Whipped Cream.

"Dunch": Not a Misspelling...

Just a quick note:  I have mentioned the word "dunch" to describe invitation times for years.  I occasionally get the odd look (or clarification e-mail) of befuddlement from new friends who don't know the phrase. 

In this blog it is not a misspelling for "lunch".  It is used to indicate the afternoon as mealtime.

Reference Link.

Chicken Breast Stuffed with Spinach and Feta

This is great for Sunday Dunch.  Adding a quick Mornay Sauce will jazz it up and make it a bit less healthy (as my opinion on butter/fat-free cooking is well known).

INGREDIENTS:

• 1 tablespoon plus 2 teaspoons olive oil
• 1/2 medium red onion, small dice
• 3 cups spinach, tough stems removed, washed thoroughly and dried (about 3 ounces)
• 1/4 cup of pine nuts
• Dash nutmeg
• 2 (10-ounce) boneless, skinless chicken breasts
• 1/3 cup crumbled feta cheese (about 1 1/2 ounces)

INSTRUCTIONS:

• Heat the oven to 350°F. Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering. Add onion and sauté until soft, about 8 to 10 minutes. Add spinach & pine nuts and sauté until wilted and water evaporates, about 2 minutes. Add nutmeg and season with salt and freshly ground black pepper. Remove mixture from the pan and transfer to a bowl to cool. Wipe out the pan and set aside.
• Cut each chicken breast in half horizontally. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season all over with salt and freshly ground black pepper.
• Stir feta into cooled spinach mixture. Lay chicken breasts on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks or butcher’s twine to secure the rolls. Repeat with remaining chicken and filling.
• Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil. Once oil is shimmering, place chicken breasts in the pan and cook undisturbed until golden brown, about 4 to 6 minutes. Turn breasts over and transfer the pan to the oven. Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.

Sausage and Herb Stuffing

8 cups bread cubes (sourdough, Italian or French bread)
1 pound bulk breakfast sausage ( I prefer Neeses)
1 medium onion, chopped (~1.5 cups)
3 stalks of celery, finely chopped (~1 cup)
2 tablespoons finely chopped fresh sage
2 teaspoons finely chopped fresh rosemary
1 teaspoon fresh thyme
1 teaspoon poultry seasoning
5 tablespoons butter, melted
1.5-2 cups of chicken broth

1. Preheat the oven to 350 degrees. Butter a 9×13-inch baking dish. Spread the bread cubes on a cookie sheet and bake until lightly toasted, 8-10 minutes. 
2. Heat a large sauté pan over medium heat. Crumble the sausage into the pan. Add the onions and celery. Cook until the sausage is cooked through and the onions and celery are soft. Add the herbs and poultry seasoning. Mix well and cook for another 2-3 minutes.
3. In a large bowl, combine the toasted bread cubes and sausage mixture. Poor the melted butter and chicken broth, starting with 1.5 cups, over the stuffing mixture. Stir to combine and add more chicken broth as necessary, depending on how moist you like your stuffing.
4. Cover with foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes.

Pork Milanese with Tomato Topping

Did a bit of twiking to this recipe, but it was Exellent.
Plus you get the recipe for the topping, which I'm going to remember the next time I prepare fried grouper.





Ingredients for Chops:

1 pork tenderloin, about 1 lb. (we used 4 bonless chops with a bit of fat on them)
2 eggs, beaten
1/2 cup bread crumbs or 3/4 c. italian Panko
1/2 cup freshly grated parmesan or pecorino
Salt and pepper
Olive oil

This works best if the tenderloin is very cold. Sticking it in the freezer for 10 minutes will help.
Combine the breadcrumbs and the grated cheese in a shallow bowl.
Slice the pork tenderloin into medallions that are approximately 1/2″ thick. Pound the medallions until they are about half as thick with a mallet or heavy-bottomed pan or object. 
Season with salt and pepper.
Dip the thin slices first into the beaten eggs and then into the breadcrumbs/cheese, coating all pieces.
Heat a pan over medium-high heat. Add oil and heat until hot.
Add breaded pork tenderloin to the hot oil and pan-fry until pork is done. The chops will take abbut 4-5 min. per side. This should only take about a minute or two per side since the pork is so thin. Set aside and keep warm.

Tomato Topping

1 small onion,  diced
1 can diced tomatoes, drained
2-3 cloves garlic, minced
Balsamic vinegar, couple tablespoonsful
Basil (fresh is best but dried works)
Salt and pepper

In the same pan you cooked the tenderloin, add the onions to saute until translucent (add more oil if necessary). Add garlic and saute until fragrant, about 30 seconds.
Deglaze the pan with the balsamic vinegar.
Stir in tomatoes and basil, salt and pepper to taste, and simmer (for as long as you want, really).
Spoon over the pork tenderloin milanese

Chicken Salad Contessa

This recipe is from The Barefoot Contessa's Show.  We eat it as pita pockets for a Great Lunch.  There are some variations we've had to make (see Notes), but you won't be disappointed. 




Ingredients:
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided ( will use less next time)
1 cup green grapes, cut in 1/2 (I used 1/2 green and 1/2 red seedless grapes)
Lettuce leaves, for serving

Instructions:

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
3. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
4. Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. I will skip this step next time, and probably just use walnuts.
5. For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt (start with 1/2 teaspoon and use your judgement, 2 teaspoons is way to much) and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
6. Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves or make pita pockets (our way).

*NOTE: I decrease the tarragon, I thought it was a little strong. Also, I think the salt measurement is a mis-print, the recipe calls for 2 teaspoons of kosher salt, I only used 1 teaspoon of kosher salt and it was still a bit salty. I served this chicken salad in a whole wheat pita with iceburg lettuce.