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Tag Archives | Spring 2011 Recipes

Hayes Fried Chicken

By on March 9, 2011 in Entrees, Spring 2011

Courtesy of Mary Eshbaugh Hayes

One fryer chicken, cut into pieces, skin removed
Milk (enough to coat all of the chicken)
½ cup flour
1 teaspoon baking powder (makes a better crust)
½ teaspoon paprika
Salt and pepper to taste
1 teaspoon Romano cheese
½ teaspoon nutmeg
Soy or corn oil for frying (enough to cover all of the chicken)

Pour milk into a bowl. Place flour and other dry ingredients into a bag. Dip chicken pieces in milk and then place in the bag with dry ingredients and shake to coat evenly. Fry the chicken until golden brown. Finish by baking in a covered dish at 350° to soften the crust.

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Applesauce–Chocolate Chip Cookies

By on March 9, 2011 in Desserts, Spring 2011

Courtesy of Mary Eshbaugh Hayes

 

l cup sugar
½ cup shortening
2 eggs
2 cups flour
1 teaspoon baking soda
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon cinnamon
l cup applesauce
1 12-ounce package chocolate chips

Cream sugar and shortening, add eggs and mix well. Sift together dry ingredients and add to egg mixture along with applesauce. Add chocolate chips. Drop onto a greased cookie sheet by tablespoonfuls. Bake at 400° for 15 minutes or until golden brown. Yields 3½ dozen. (Note: I always doubled this recipe since I had 5 kids and their friends. I couldn’t keep them in the house … they were eaten as fast as I baked them. The texture is soft, not hard.)

 

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Grilled Artichokes with White Truffle Drizzle and Dijon Aioli

By on March 7, 2011 in Sides, Spring 2011

4 globe artichokes
Juice of 2 lemons
White truffle oil
2 egg yolks
3 tablespoons red wine vinegar
1 garlic clove
2 tablespoons Dijon mustard
1 tablespoon Worcestershire
Salt and white pepper
1 cup olive oil (plus extra for brushing artichokes)

Snip the tops of artichoke leaves and cut off the top 1/3 of each artichoke. Using a vegetable peeler, peel the outer stems and trim ¼ inch off the ends. Add lemon juice to boiling water and cook submerged artichokes for approximately 45 minutes, or until leaves pull easily from base. Remove from boiling water and shock in ice water until they are cool enough to handle. Halve each artichoke down the center, starting from the stem end. With a spoon, carefully remove the spines from the inside of the choke while keeping the heart intact. Brush artichoke halves with olive oil, season with salt and pepper and place on a very hot preheated grill, cut side down first. Grill for about 2 minutes, rotate artichoke and cook for 2 minutes more, then flip and grill the rounded
side also as it helps to provide maximum grill flavor. Remove artichokes from grill and drizzle with truffle oil.

In a … Read More

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Pan-Seared Scallops with Wilted Pea Tendrils in Hot Bacon Vinaigrette and Minted English Pea Risotto

By on March 7, 2011 in Entrees, Spring 2011

FOR THE RISOTTO:
6 cups vegetable broth
1 tablespoon olive oil
2 yellow onions, diced
1½ cups Arborio rice
½ cup dry white wine
1 cup English peas
2 tablespoons finely chopped mint
4 tablespoons butter
1/3 cup freshly grated Parmigiano-Reggiano cheese
Sea salt to taste
Freshly ground black pepper

In a saucepan, warm the broth over low heat. In a skillet, add the olive oil, and stir in the onion. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup of broth to the rice and stir until the broth is absorbed. Continue adding broth, ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. At about the 10-minute mark of cooking the rice, add the peas. Remove from heat and stir in the mint, butter and cheese.

Season with salt and pepper to taste. Once the risotto is ready, allow it to rest as you prepare the scallops.

FOR THE SCALLOPS:
1-2 slices thick-cut applewood smoked bacon cut … Read More

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