Kate's Cuisine » Recipes

Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce

kate — Sat, 04 Feb 2012 02:46:19 +0000

24 chicken wings $12.33
1 cup mayonnaise $0.74
1/2 cup white vinegar $0.27
2 tablespoons sugar $0.02
Juice from one lemon $0.35
1 teaspoon prepared horseradish $0.07
1 1/2 teaspoons cayenne pepper $0.45
2 teaspoons salt $0.02
1 teaspoon black pepper $0.01
2 tablespoons chili powder $1.41
1 tablespoon garlic powder $0.39
1/2 teaspoon ground cumin $0.12
1/4 teaspoon ground cloves $0.07
3 tablespoons extra-virgin olive oil $0.09

Total Cost $16.34
Cost per Serving $5.45

1.) Make the barbecue sauce. In a medium bowl combine mayonnaise, white vinegar, sugar, juice of lemon, horseradish, cayenne pepper, salt, and black pepper. Cover until ready to use and place in a refrigerator for up to three days.

2.) In a small bowl, combine the dry ingredients: chili powder, paprika, garlic powder, salt, cayenne pepper, cumin, and cloves.

3.) Rub the chicken wings with the olive oil then liberally with the spice mixture. Transfer to a resealable freezer bag and keep cold in a refrigerator until ready to use for up to four hours.

4.) Heat a grill to medium-high heat and grill wings until no longer pink, about nine minutes per side. Turn regularly during cook time, especially towards the end to keep them from burning.

5.) Plate with a large bowl of Alabama white barbecue sauce.

6.) Serve and enjoy!

Read the review on Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce here

Kate’s Roasted Cauliflower

kate — Sun, 15 Jan 2012 14:29:17 +0000

1 head cauliflower, cored and crowns removed $2.99
1 1/2 tablespoons lard $0.03
1 teaspoon paprika $0.16
1 tablespoon dried parsley $0.67
1 teaspoon garlic powder $0.07
1/2 teaspoon salt $0.01
1/2 teaspoon ground black pepper $0.01

Total Cost $3.94
Cost per Serving $0.99

1.) Heat oven to 400 degrees Fahrenheit and grease a roasting dish.

2.) In a small saucepan or in the microwave, melt the lard. In a separate small bowl combine the paprika, parsley, garlic powder, salt, and pepper.

3.) Place cauliflower crowns in the roasting dish and pour the lard over the crowns; sprinkle herbs and spices over top. Stir to combine and thoroughly coat cauliflower.

4.) Place cauliflower in preheated oven and roast for 25 – 30 minutes until cauliflower is nicely browned.

5.) Serve and enjoy!

Read the Roasted Cauliflower review here

Roast Turkey

kate — Tue, 20 Dec 2011 01:11:09 +0000

1 10 – 20 pound turkey (you’ll need about 1 pound per person) $25.99
1 cup butter $0.89
1 cup coarse salt, plus 1/4 cup $0.50
3 heaping tablespoons black pepper $0.03
1/2 cup sugar $0.10
1 head garlic, divided, cloves peeled and kept whole $0.23
4 bay leaves, divided $0.64

Total Cost $28.38
Cost per Serving $3.55

1.) If you’re turkey is frozen, make sure it’s completely defrosted in the fridge before you start preparing it. The night before you’re going to serve your turkey, completely rinse it and pat it dry. Fill a very large pot (large enough to fit the turkey) with cold water. Pour in 1 cup of coarse salt and the 1/2 cup of sugar. Add half of the garlic cloves, two of the bay leaves and stir. Completely submerge the turkey in the water, making sure that it stays below the surface of the water. Cover with a lid or Saran wrap and place in fridge overnight to brine. (If your turkey is very large, a cooler filled with ice packs and water also works well.)

2.) Determine how much time you need to cook your turkey; it will take about 20 – 30 minutes per pound. Preheat oven to 350 degrees Fahrenheit and move rack to lowest position in your oven.

3.) When you’re ready to start cooking your turkey, remove it from the brine and rinse it thoroughly (you want no salt or other spices on it.) Then pat dry thoroughly. When dry, rub the cup of butter entirely over the turkey, using only as much as you need, but more if necessary. Sprinkle with salt and pepper and place 2 bay leaves and remaining garlic cloves into the cavity of the turkey.

4.) Place turkey in a roasting pan fitted with a roasting rack. Leave uncovered and place in oven. Roast for required time, depending on the size of your turkey, checking it periodically to baste with pan juices and to turn turkey around in the oven to ensure even cooking. If at any time you check on your turkey and it is getting too brown, cover with aluminum foil.

5.) Remove turkey from oven when a meat thermometer registers 165 degrees Fahrenheit, both at the thickest part of the breast, as well as in the innermost portion of the thigh and leg. Place on a cutting board, cover with aluminum foil, and allow to rest for 30 minutes.

6.) Carve the turkey by first removing the legs, separating legs from thighs, and carving into slices. Then, letting your carving knife guide you along the breastbone, completely remove one half of the breast meat. Lay flat on a cutting board, carve into slices, and then repeat with remaining half of breast meat. Arrange all pieces on a serving platter.

7.) Serve and enjoy!

Read the Roast Turkey review here

Simply Sauteed Salmon

kate — Sat, 26 Nov 2011 00:40:17 +0000

4 salmon fillets, skin on $13.99
3 tablespoons olive oil $0.09
Kosher salt $0.01
Freshly ground pepper $0.01

Total Cost $14.10
Cost per Serving $3.53

1.) Bring salmon fillets up to room temperature. Season with salt and pepper and drizzle 2 tablespoons olive oil over both sides.

2.) In a large skillet over medium-high heat, heat one tablespoon of olive oil. When piping hot, add salmon fillets to the pan skin-side down. Cook for 7 – 8 minutes, depending on the size of the fillet. Flip and cook other side for 2 – 3 minutes, just until nicely browned. When finished, salmon should be “kissed” with pink in the centre, opaque on all sides, and flake easily with a fork.

3.) Serve and enjoy!

Read the Simply Sauteed Salmon review here

Martha’s Blackberry Swirl Pound Cake

kate — Fri, 25 Nov 2011 02:25:36 +0000

1/2 cup unsalted butter, room temperature, plus more for pan $0.45
1 1/3 cups blackberries $1.25
1 1/4 cups, plus 2 tablespoons sugar $0.24
1 1/2 cups all-purpose flour $0.21
1/2 teaspoon coarse salt $0.01
1/4 teaspoon baking powder $0.01
2 large eggs, lightly beaten $0.40
1/2 teaspoon pure vanilla extract $0.11
1/2 cup sour cream, room temperature $0.30

Total Cost $2.98
Cost per Serving $0.33

1.) Preheat oven to 350 degrees Fahrenheit. Lightly butter a 5″ x 9″ loaf pan and line with parchment, leaving a 2″ overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons of sugar. In a medium bowl, whisk together flour, salt, and baking powder.

2.) In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

3.) Transfer half the batter to the pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and top with remaining puree. With a skewer or thin-bladed knife, swirl batter and puree together, just until beautiful lines of the fruit can be seen interspersed with the batter. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire ack. about 30 minutes. Lift cake out of pan using parchment and place on a serving plate. Let cool completely before slicing.

4.) Serve and enjoy!

Read my review on Martha’s Blackberry Swirl Pound Cake here

Southern Fried Chicken with Cream Gravy

kate — Thu, 24 Nov 2011 01:19:09 +0000

The only fried chicken recipe I will ever use from now on. Ever.

2 1/2 lb. frying chicken, cut into 8 different pieces $12.95
1 teaspoon salt $0.01
1 cup all-purpose flour $0.14
1 cup lard $0.44

For the Gravy:
2 tablespoons flour $0.02
3/4 cup chicken stock $0.35
3/4 cup light cream $0.66
1 teaspoon salt $0.01
1 teaspoon white pepper $0.01

Total Cost $14.59
Cost per Serving $3.65

1.) Preheat the chicken to 200 degrees Fahrenheit. Rinse the chicken and pat them entirely dry with paper towels. Sprinkle pieces with salt on all sides.

2.) Put the cup of flour in a sturdy, brown paper bag. Drop the pieces of chicken into the bag, a few at a time, and shake until chicken is entirely coated with flour. As you’re finished coating the chicken, remove them from the bag, shake off excess flour, and lay on a rack over top of a baking sheet. When finished all pieces of chicken, leave them – untouched – for at least 15 minutes.

3.) When ready to start frying, melt lard over high heat in a 10″ – 12″ heavy-bottomed skillet. The fat should be at least 1/4″ deep; if it’s not, add more lard until it is. When a light haze has formed around the lard, gently drop the chicken pieces in, skin side down. Begin with the legs and thighs, as they will take longer to cook, before adding the breasts and then the wings. Lower the heat to about medium, cover, and cook chicken for about 6 – 8 minutes. Check the chicken periodically as it cooks to ensure that it does not burn.

4.) Once the chicken has finished browning on one side, turn over, cover the pan again and cook for another 3 – 4 minutes. When the chicken has finished cooking, place in a casserole dish and transfer to the oven to keep warm.

5.) Pour off all but two tablespoons of fat from the skillet. Add two tablespoons of flour and stir until the flour and fat are thoroughly combined. Cook for about 2 minutes to cook out the flavour of the flour. Slowly whisk in the chicken stock, and whisk until thoroughly combined and there are no lumps in the mixture. Then slowly add in the cream and whisk over moderate heat until gravy is smooth and entirely combined. If gravy is too thick, whisk is more chicken stock. If gravy is too thick or lumps remain in it, strain it through a fine sieve. Stir in salt and white pepper to taste, and then pour into a gravy boat.

6.) Remove chicken from oven and place on a platter centered around, or alongside, gravy boat.

7.) Serve and enjoy!

Read the Southern Fried Chicken with Cream Gravy Review

Michael’s Fried Potatoes

kate — Wed, 23 Nov 2011 02:27:46 +0000

4 russet potatoes, skins on $0.84
1 sweet potato, skin on $0.50
6 slices bacon, chopped $1.80
6 cloves garlic, smashed $0.06
12 – 14 fresh sage leaves, whole $1.75
1 cup chives, halved but kept in large pieces $0.30
Salt to taste $0.01
Freshly ground black pepper $0.01
1/2 cup Parmesan cheese, grated $1.50
8 – 12 cups canola oil, for frying, plus one tablespoon $11.00

Total Cost $17.77
Cost per Serving $4.44

1.) In a large Dutch oven or heavy-bottomed large stock pan, heat oil to about 375 degrees Fahrenheit (on my electric stovetop I set the burner between 7 – 8.) At the same time, bring a separate large pot of salted water a rolling boil.

2.) In a separate skillet, heat one tablespoon canola oil over medium-high heat. When hot, add sliced bacon pieces and fry until nicely browned and crisp. When done, drain bacon on paper towel and set aside.

3.) Scrub the russet potatoes and the sweet potato, leaving skins on, and dry thoroughly. When the water is at a rolling boil drop the potatoes in whole and boil just until they are fork-tender. Then drain and cool slightly, enough so that you can break them apart with your hands.

4.) Once potatoes have cooled enough and oil is hot, break potatoes apart slightly with hands and drop gently into the oil. Fry for 3 – 4 minutes, until outside of potatoes are golden and skin is crisp. At the very end, drop in whole chives and fresh sage leaves and fry for 1 minute. As potatoes and herbs brown, remove from oil, sprinkle with salt, and place on paper towel to drain.

5.) When all potatoes and herbs have cooked, pile them in the centre of a plate, sprinkle bacon around, and top with Parmesan cheese.

6.) Serve and enjoy!

Read my review on Michael’s Fried Potatoes here

Dinner Rolls

kate — Sun, 20 Nov 2011 14:30:18 +0000

1 cup warm water (about 110 degrees Fahrenheit) Free!
2 tablespoons dry active yeast $0.66
1/2 cup butter, melted $0.45
1/2 cup sugar $0.10
3 eggs $0.60
1 teaspoon salt $0.01
4 – 4 1/4 cups all-purpose flour $0.80

Total Cost $2.62

Cost per Roll $0.11

1.) Combine water and yeast in bowl, stir to combine, and let sit for 5 minutes.

2.) Using a wooden spoon, stir in butter, sugar, eggs, and salt.

3.) Add flour, one cup of a time, beating it in as you go. When dough has formed, wrap and place in refrigerator for at least 2 hours, up to three days.

4.) Lightly grease a 9″ x 13″ baking dish.

5.) Turn dough out onto a lightly floured surface.

6.) Divide into 24 equal pieces and roll each into a smooth, round ball.

7.) Place dough balls into prepared pan in equally-spaced rows.

8.) Cover and let rise until doubled, about one hour.

9.) Preheat oven to 375 degrees Fahrenheit.

10.) Place rolls in oven and allow to cook for about 17 minutes, until golden brown.

11.) Remove from oven, allow to cool for 5 minutes.

12.) Serve and enjoy!

Read the Dinner Rolls recipe review here

Spinach and Tomato Quiche

kate — Sat, 19 Nov 2011 16:04:55 +0000

1 pie crust from Flaky Pie Crust recipe $0.22
4 whole eggs $0.80
1 egg white, lightly beaten $0.10
1/2 onion, diced $0.24
2 cloves garlic, minced $0.02
3/4 cup heavy cream $0.66
1/2 teaspoon ground nutmeg $0.08
1/2 teaspoon dried oregano $0.10
1 tablespoon all-purpose flour $0.01
5 slices bacon, diced $1.50
1 cup spinach, chopped $1.11
3 – 4 Roma tomatoes, sliced thinly into rounds $0.76
1 tablespoon canola oil $0.07
1 teaspoon salt $0.01
Ground black pepper $0.01

Total Cost $5.69

Cost per Serving $0.95

1.) Preheat oven to 325 degrees Fahrenheit and lightly grease and flour a pie or quiche plate.

2.) Heat canola oil in a skillet over medium heat. When hot, add bacon pieces and cook until nicely crisp. Remove from pan, place on paper towels to drain, and set aside.

3.) Add diced onion to the skillet and cook for 3 – 4 minutes, just until the onions start to soften. Add garlic, stir, and cook for another minute. With a slotted spoon remove onions and garlic from pan and place in bowl to cool slightly.

4.) While the onion mixture is cooling, roll out the pie crust and place in pie plate, pressing down slightly around the edges at the bottom and trimming at the top of the pie plate. Brush the lightly beaten egg white along the bottom of the crust as well as up the sides to seal it.

5.) In a large bowl, mix together: 4 whole eggs, onion and garlic mixture, cream, nutmeg, oregano, flour, salt and pepper. Stir well to combine and then add chopped spinach and bacon. Stir again just to mix ingredients through.

6.) Pour egg mixture into the pie crust and shake slightly to level. Top with tomato rounds, submerging them slightly in the eggs.

7.) Place in preheated oven and bake for 60 – 70 minutes. Check on it regularly during cooking time and cover with foil if crust starts to brown too much. When you can shake the pan gently and the centre no longer jiggles, the quiche is ready.

8.) Remove quiche from oven when done and allow to rest for 5 minutes before slicing.

9.) Serve and enjoy!

Read the Spinach and Tomato Quiche review here

Alton’s Who-Loves-Ya Baby Back Ribs

kate — Sat, 19 Nov 2011 01:03:24 +0000

2 racks of pork baby back ribs $32.99

Dry Rub:
8 tablespoons brown sugar, tightly packed $0.08
3 tablespoons Kosher salt $0.03
1 tablespoon chili powder $0.21
1/2 teaspoon ground black pepper $0.01
1/2 teaspoon cayenne pepper $0.12
1 jalapeno pepper $0.30
1/2 teaspoon dried thyme $0.40
1/2 teaspoon onion powder $0.07

Braising Liquid:
1 cup white wine $4.57
2 tablespoons white vinegar $0.08
2 tablespoons Worcestershire sauce $0.16
1 tablespoon honey $0.10
2 cloves garlic, chopped $0.02

Total Cost $39.14
Cost per Serving $9.79

1.) In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.

2.) When ready to begin cooking, heat the ingredients for the braising liquid in a small saucepan over medium heat until just about simmering, but not boiling.

3.) Preheat the oven to 250 degrees Fahrenheit.

4.) Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Place the ribs in the oven and braise for 2 1/2 hours.

5.) Remove the ribs from the oven and preheat broiler.

6.) Transfer the braising liquid into a medium saucepan. Bring the liquid to a simmer and reduce by half or until it’s a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze carmalizes slightly. Slice each slab into 2 rib portions each. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

7.) Serve and enjoy!

Read my review on Alton’s Baby Back Ribs here