Kate's Cuisine

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

Mario’s Spicy Chicken Wings with Alabama White Barbecue Sauce: Review

kate — Sat, 04 Feb 2012 02:45:25 +0000

These are some of Mario Batali’s most famous chicken wings, although I just recently saw him make them for the first time on “The Chew.” I have to admit that when I made them for my family, I did not make the white sauce that actually makes so famous. After watching guests and co-hosts burn their mouths off after eating Mario’s, I decided it would most likely be too hot for my young daughters. And even though hubby likes hot stuff, he doesn’t like any of the things in that sauce. I imagine it would be good and the next time I make them (because I will be making them again,) I might try the sauce – even if I am the only one eating it.

As for the wings, they were very good, although they too were a bit spicy. There’s something about making them on a grill that’s especially fantastic and makes them super moist. If I wasn’t a fan of Mario’s before, he’s won me over just a tiny bit with these wings!

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

Kate’s Roasted Cauliflower: Review

kate — Sun, 15 Jan 2012 14:28:33 +0000

With everyone seeming to get on the healthy bandwagon with the turn of the New Year, I thought I’d jump on for a stop or two and start off the blog for the New Year with a healthy side dish. Side dishes are usually my favourite at the table, any time of the year; and roasted cauliflower really does have a ton of flavour, without a ton of fat or calories. But why is such a healthy dish cooked in lard?

According to Daphne Oz, Dr. Oz’s super health-conscious daughter, lard is one of the healthiest oils you can use to cook in because it has a super high smoking point and so, doesn’t turn into trans fat as quickly as other types of fat do. Lard is actually second only to avocado oil, which is the healthiest of all the cooking fats – but unlike lard, it will cost you a pretty penny.

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

Roast Turkey: Review

kate — Tue, 20 Dec 2011 01:09:57 +0000

This is the way I’ve seen my mom make turkey ever since I was little; and you can put all the glazes and exotic spices that you want on a turkey and I’ll think it’s delicious (because I really love turkey a lot!) But it still won’t be as good as just slathering some butter and salt on it and letting that natural roast flavour come through! Roast turkey is a super easy meal to make; it’s usually the sides that are so intimidating. But, keeping a few things in mind definitely makes it that much easier, and tastier!

You have to brine! No one wants to eat dry turkey, and everyone dreads it. Turkeys are simply so big now, and are raised to their absolute fullest that there’s no longer any way that you can completely cook it without drying it out if you don’t brine it. Michael Simon, one of my favourite new chefs but still one of my faves overall, is dead-set against brining because he thinks it changes the texture. But he does still cover the turkey in salt overnight, to keep it moist and add some flavour.
Make sure your oven will fit the turkey before you buy it. Trust me, I almost made this mistake last Thanksgiving when I bought a massive turkey and nearly had to squish it in. Ditto for your brining pot. I’m sure people are still cursing me over the dry turkey I served last year because I hadn’t heard of the cooler tip yet, and I didn’t have a pot big enough for my massive bird.
Let the turkey rest – for a long time – after you pull it out of the oven. Those juices all need to go back to where they’re supposed to be and besides, you need your oven free to put the dressing in and cook all the other sides.
Don’t ever put stuffing inside your bird. By the time the stuffing is cooked through, you’ve overcooked and dried out the breast – even if you’ve brined it beforehand!

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

Simply Sauteed Salmon: Review

kate — Sat, 26 Nov 2011 00:39:20 +0000

Why is cooking fish so intimidating? Is it because such bad things can happen if you don’t cook it all the way through? Or is it because it’s so easy to overcook? Maybe it’s because so often we simply don’t know what to do with it! Sometimes, you don’t have to do anything at all – as proven with this Simply Sauteed Salmon recipe!

The trick to cooking salmon (I find) is to always buy salmon with the skin on it. If you don’t like the look of it, you can always take it off once it’s finished cooking, but it’s so much easier to cook it when the skin is on, especially if you’re sauteing it. This is because you can (and should!) cook the salmon, skin-side down, for the majority of its cooking time. This way you can let the salmon cook mostly through, without worrying about overcooking it or burning the flesh. Once it’s mostly done, you can then just flip it over to get that nice browning on the other side.

So don’t be intimidated. Cooking salmon is easy, so good for you, and pretty inexpensive too!

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

Martha’s Blackberry Swirl Pound Cake: Review

kate — Fri, 25 Nov 2011 02:24:46 +0000

I’ve talked before about how I always have an abundance of blackberries thanks to my grandmother’s ever-plentiful crops every summer. It’s something for which I’m very thankful. Paige can’t get enough of them, and will eat them frozen right out of the bag (we do have to freeze them due to the amount we have,) and I have grown to have quite a fondness for them myself. Best of all, those bags looking up at me every time I open my freezer are always forcing me to find something new and fun to do with them, such as this pound cake from Martha Stewart.

It’s a Martha recipe, so you know it’s going to be good almost before you make it. However, Martha left out one very big step in this recipe – and that’s to strain the blackberries! I didn’t think to, and it’s not stated in the recipe. What was left was a very, very seedy cake – not something I want in my pound cake. I also found that I didn’t need near the amount of blackberries called for in the recipe. But maybe after straining them, I’d have a lot less to deal with. I’m not sure, but I’m definitely straining next time.

I do also wish she had mentioned not to overwork the blackberry puree when you’re swirling it. Mine went from looking very pretty to very homely with just one swirl, and if I had known to be on the lookout for that, I would have been. All in all, a recipe I will be making again (and you can’t beat that price!) – just with those two minor changes!