take-out fake-out: lawry's carvery turkey club

for 4 sandwiches:

4 chewy sandwich rolls (costco's torta breads are the closest i've found)

12 oz oven roasted turkey breast, sliced thinly

4 pieces bacon, crisped

4 leaves of bib lettuce, washed and dried

1 avocado, sliced

1 tomato, sliced (optional... i hate it)

3 tbs mayonaise

3 basil leaves, finely chopped

1/2 tsp lemon zest

1 tsp lemon juice

salt and pepper to taste

in a small bowl mix mayo, basil, lemon zest, juice and salt and pepper.  slather both sides of the sandwich rolls with the mayo mixture.  stack turkey, bacon, avocado and lettuce on the bottom bun, top, slice in half and devour.

herb crusted grilled roast beef

3-4 lb top sirloin roast
6 cloves minced garlic
2 tbs rosemary, chopped
4 tsp salt
1 tbs black pepper

mix garlic, rosemary, salt and pepper together, rub all over the roast.  wrap the meat tightly in plastic wrap and place in the refrigerator for 18-24 hrs (plan ahead!).  heat your grill and oil the grates.  turn off all burners but one.  place the roast on the grill over direct heat for 10 minutes on high on each side.

prepare the pan it will be roasted in by poking holes into the bottom of a disposable pan.  once your roast is nicely browned on all sides place the roast in the disposable pan and put the pan on the grill over the burners that are off for 30 minutes, rotate the pan and cook for another 30 minutes.  this will give you a medium rare roast, for more doneness up the cooking time by 10 minutes per rotation.  remove the roast from the pan and place on a wire wrack over a cookie sheet (this will let the juices drain away from the crust you worked hard to get on the grill).  let rest for 20 minutes and then carve.

chicken fricasse

4 boneless skinless chicken breasts

2 tsp salt

2 tbs butter

1 tbs flour

1 tsp cornstarch

1/2 tsp pepper

1 lb cremini mushrooms sliced

1 garlic clove, minced

1 cup onion chopped finely

1/4 cup water

1 1/2 cup chicken stock

1/3 cup sour cream

1 egg yolk

2 tsp lemon juice

2 tsp fresh chopped herbs (any combo you like i.e. parsley and tarragon)

place chicken breasts in a baking dish and prick the fat end of the chicken breasts with a fork 4-6 times.  salt each chicken breasts with 1/4 tsp salt per side.  cover pan with foil and place in a 275 degree oven for 35 minutes (it will look so gross, don't worry).  pat the chicken dry with paper towels.  heat 1 tbs vegetable oil in a skillet (not non-stick) over medium high heat.

while the pan is heating, mix 2 tbs melted butter with 1 tbs flour and 1 tsp cornstarch and 1/2 tsp pepper. brush one side of the chicken breasts with this mixture and place in hot pan 3-4 minutes on the first side, coat the other side with the mixture and cook for an additional 4 minutes on a slightly lower temperature.  remove the chicken to a plate and cover with foil.

add 1 tbs butter to the same pan the chicken was cooked in.  when the butter is melted add the mushrooms and onion and cook for 8-10 minutes until browned.  pour in 1/4 cup water and cook until evaporated stir in scraping the bottom of the pan.  add garlic and stir to cook.  add chicken stock and bring it up to a simmer.  at this point pour any juices that have accumulated on your chicken plate to the pan.

measure out 1/2 cup of sauce.  mix sour cream with one egg and slowly whisk in warm sauce to temper the mixture.  add the sour cream mixture back into the rest of the sauce.  add lemon juice and chopped herbs.

pour sauce over chicken breasts and serve with a vegetable or over egg noodles.

deep dish cheese pizza

for the dough:

3 1/4 cups all purpose flour
1 1/2 tsp table salt
2 tsp sugar
2 1/4 tsp yeast, instant or rapid rise
1/2 cup fine ground corn meal
3 tbs butter, melted
1 tsp olive oil

whisk ingredient together then add  1 1/4 cup room temperature water and 3 tbs melted butter and mix with dough hook 1-2 minutes on low speed scraping the sides to make sure the flour is all incorporated..  then mix on high speed until smooth and not sticking to the bowl (4-5 minutes).

coat a large bowl in 1 tsp of olive oil, turn the dough into the bowl and turn the dough to coat.  cover with plastic wrap and let rise at room temperature for 45 min to an hour.

for the sauce:

2 tbs butter
1/4 cup of grated onion
1/4 tsp dried oregano
1/2 tsp salt
2 cloves of minced garlic
1 28 oz can of crushed tomatoes
1/4 tsp sugar
2 tbs chopped baisl
1 tbs olive oil
salt and pepper to taste


melt butter in a sauce pan, add onion, oregano and salt stir and cook until golden brown.  add garlic and cook for 1 minute.  add crushed tomatoes and sugar.  bring to a simmer and reduce heat to medium low and let simmer for 25 minutes.  add basil and olive oil, salt and pepper to taste off heat.

for the pizza:

turn dough out onto dry board and roll out with a rolling pin gently until it is 15 x 12 inches.  spread softened butter onto dough up until 1/4 in from edge.  roll the dough up like a cinnamon roll.  roll the dough out until it is 18 x 4 in.  cut the log in half and fold the dough into thirds pinching the seams and put back into oiled bowl.  cover with plastic wrap and let rise in the refrigerator for 50 minutes.

oil 2 round cake pans with 2 tbs olive oil, make sure all sides are well greased.

for the filling:

2 cups shredded mozzarella
1 recipe pizza sauce
6 tbs finely grated parmesan

roll dough out to a 13 in circle.  transfer dough to the pan and press the dough into the bottom and up the sides of the pan.  spread 2 cups of mozzarella into the bottom on the pizza dough and cover with 1 cups pizza sauce and sprinkle with 3 tbs finely grated parmesan per pizza.

bake pizzas at 425 degrees on the lowest rack for 25 minutes until crust is golden brown.  let sit for 15 minutes.  serve immediately.

cacio e pepe

4 oz imported pecorino romano grated on the teeth of the box grater
1 1/2 tsp fresh cracked pepper
2 tbs olive oil
2 tbs heavy cream
1 lb spaghetti

boil 1 lb of spaghetti in 2 quarts of water with 1 1/2 tbs salt, stirring frequently.  drain the pasta into your serving dish, the water will warm the dish.  reserve 1 1/2 cup pasta water, discard the rest of the water.  put the pasta back into your serving dish.

stir 1 cup of pasta water into the grated cheese to melt it.  add 1 1/2 tsp black pepper, 2 tsp olive oil and 2 tbs heavy cream stir until smooth and well combined.

slowly pour sauce into the pasta tossing gently.  serve immediately.

rosemary focaccia

1/2 cup flour

1/4 tsp yeast

1/3 cup water , 110 degrees

2 1/2 cup flour

1 tsp yeast

1 1/4 cup water, 110 degrees

2 tsp kosher salt

4 tbs olive oil 

1 tsp kosher salt, for pans

2 tbs rosemary, chopped finely, 

stir first 3 ingredients together until well incorporated.  cover with plastic wrap and let sit at room temperature for 8 hrs.

add 2 1/2 cup flour, 1 tsp yeast and 1 1/4 cup water, 110 degrees to your starter.  mix well with a wooden spoon.  cover with plastic wrap and let sit at room temperature for 15 minutes.  add 2 tsp kosher salt and mix well.  cover with plastic wrap and let rise for 30 minutes.  

spray a rubber spatula with cooking spray and fold the dough over itself 8 times (instead of kneading) this created larger air holes.  cover with plastic wrap and let rise for 30 minutes.  fold the dough 8 times, cover with plastic wrap and let rise for 30 minutes, repeat.  while your dough is rising the last time place a baking stone or an inverted cookie sheet in a 500 degree oven.  

once you have folded and let rise 3 times flour your board and turn your dough out onto it.  divide the dough in 2, it should be wet and sticky, flour your hands to prevent the dough from sticking to your fingers.  tuck the edges under very gingerly to make 2 dough rounds.  coat 2 cake pans with 2 tbs olive oil per pan, spread oil with your fingers. then sprinkle 1/2 tsp kosher salt in each pan.  turn the dough into the pans and swirl around to coat with oil.  cover and let rise 5-10 minutes.  gently press the dough into the edges of the pan.  take a fork and prick the dough 25-30 times.  sprinkle 1 tbs of fresh rosemary finely chopped over each pan.  turn your oven down to 450 degrees.  let rest for 10 minutes.  

bake for 25-28 minutes at 450 degrees.  let cool for 5 minutes in pan and then turn out and let cook for another 30 minutes.

chicki nug nugs

INGREDIENTs

• 4boneless, skinless chicken breasts (about 1 1/2 pounds)
• 2cups water
• 1tablespoon plus 1 teaspoon salt
• 2tablespoons Worcestershire sauce
• 1cup all-purpose flour
• 1cup panko bread crumbs, crushed
• 2teaspoons onion powder
• 3/4teaspoon pepper
• 1/2teaspoon garlic powder
• 1/2teaspoon baking soda
• 3large egg whites
• 4cups peanut or vegetable oil

INSTRUCTIONS

• 1. CUT AND BRINE Following photos 1 to 3 (at left), cut each chicken breast diagonally into thirds, then cut each third diagonally into ½-inch-thick pieces. Whisk water, tablespoon salt, and Worcestershire in large bowl until salt dissolves. Add chicken pieces and refrigerate, covered, for 30 minutes.
• 2. COAT CHICKEN Remove chicken from brine, discard brine, and pat chicken dry with paper towels. Combine flour, bread crumbs, onion powder, remaining salt, pepper, garlic powder, and baking soda in shallow dish. Whisk egg whites in second shallow dish until foamy. Coat half of chicken with egg whites and dredge in flour-crumb mixture, pressing gently to adhere. Transfer to plate and repeat with remaining chicken (don’t discard flour-crumb mixture). Let sit 10 minutes.
• 3. FRY Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken to flour dish and turn to coat, pressing flour-crumb mixture gently to adhere. Fry half of chicken until deep golden brown, about 3 minutes, turning halfway through cooking. Drain chicken on wire rack set inside rimmed baking sheet and place in oven. Return oil to 350 degrees and repeat with remaining chicken.