Cookin' with Carol recipes on NBC5 - August 2005

Sour Cream Chicken Enchiladas

 

Serves 4 to 6

 

This family favorite is from NBC5 Meteorologist James Aydelott, who really loves to cook!

 

2 Coronas, cold, with 2 small lime wedges (these are for the cook!---you may need more for your guests!)

 

green chili sauce:

1/4 cup vegetable oil

2 cloves garlic, minced

1 tablespoon diced onion

1/3 cup flour

1 (14-ounce) can chicken broth

1 (4-ounce) can chopped green chiles

 

filling:

1 tablespoon vegetable oil

1 pound boneless/skinless chicken breast, cut into 1/2-inch pieces

1/2 cup water (or more for cooking)

1/4 cup green onion, thinly sliced

1/2 cup salsa

1/2 cup sour cream

1/2 teaspoon black pepper

2 ounces shredded Monterey jack cheese

12 flour tortillas, warmed

 

Drink first Corona with lime.

 

For the green chili sauce, heat the oil, garlic, and onion in a saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes, stirring occasionally. Add chicken broth (you can use more or less, depending on the consistency you desire). Add green chiles and simmer on low for 3 to 5 minutes; reserve.

 

For the filling, heat oil in a large skillet over medium-high heat. Add chicken and cook for 2 to 3 minutes, until browned. Add water and simmer over medium-high heat for 4 to 5 minutes. Add green onion and simmer for an additional 2 to 3 minutes, until chicken is cooked and most of liquid is gone. Remove pan from heat and add remaining ingredients (except shredded cheese and tortillas), stirring to combine. Spoon 1/4 cup of the mixture into the middle of a flour tortilla. Roll up tortilla and place seam-side-down in a 13- by 9- by 2-inch baking pan. Repeat with remaining filling and tortillas. Pour reserved enchilada sauce over enchiladas and sprinkle with Monterey jack cheese. Bake, uncovered, for 10 minutes, or until warmed through and cheese is melted.

 

Enjoy with second Corona with lime.

 

Notes:

 

Carol suggests serving this with a refreshing mixture of sliced jicama and oranges with a squeeze of lime juice.

 

(Air Date: August 6, 2005)

Caramelized Pears with Puff Pastry

 

Serves 6

 

This show-stopping dessert is actually very easy to make, and is inspired by Julia Child, in remembrance of her incredible life.

 

6 frozen puff pastry shells

3 pears

1 1/2 tablespoons lemon juice

1/2 cup butter

3/4 cup sugar

1 tablespoon rum (or 1 teaspoon rum extract)

1/8 teaspoon salt

 

Bake puff pastry shells according to package directions (you may wish to brush them with a whisked mixture of 1 egg yolk and 1 teaspoon of water to give them a glossy sheen). Place baked shells on a cooling rack; reserve. For caramelized pears, peel one pear, then slice it in half (from stem to root end). Using a melon ball gadget, remove the core and the bottom stem from each pear half. Make vertical slices in each pear half, not quite all the way through to the stem (leaving pear stem intact---this way the pear will fan out as it cooks). Add lemon juice to a small bowl of water and add pear halves to prevents pears from turning brown. Repeat these steps with the remaining pears. Melt the butter in a medium sauté pan. Add sugar, stir, and cook over medium heat until the mixture starts to turn light brown. Add pears with the cut sides down. Simmer, covered, on medium-low until pears are tender, about 5 to 10 minutes. Baste pears with the sauce occasionally while they are cooking. Remove pears from the pan; reserve. Stir in the rum and salt to the butter/sugar mixture and cook over medium-high heat (do not stir, but swirl the pan occasionally), until the mixture is thick and syrupy, about 4 to 5 minutes. Remove pan from heat. To assemble dessert, place a puff pastry shell on a decorative plate and arrange a “fanned” pear half next to the shell. Drizzle about 2 tablespoons of the caramelized syrup over all. Repeat with remaining ingredients and serve.

 

Notes:

DALLAS CHAPTER OF LES DAMES D’ESCOFFIER PRESENTS

ANNUAL RAISER GRAZER

Proceeds Provide Scholarships And Programs For Women Interested

 In Food, Wine, and Hospitality Industries

 

DALLAS-August 5, 2005- The Les Dames d’Escoffier Dallas Chapter will present its annual “Raiser Grazer” on Sunday, August 14th at the Tower Club, 1601 Elm Street , from 6 –9 p.m. Les Dames d’Escoffier is an international organization of professional women in the fields of food, fine beverage, and hospitality.

            This year’s Grazer will honor the late, great Julia Child who was a Grande Dame of the organization.  More than 20 women chefs and culinary professionals will recreate some of Julia’s time-honored recipes for guests to sample.  Additionally, there will be raffle tickets available for purchase offering prizes such as exclusive dinners prepared by well-known Dallas chefs, cases of rare wines, and trips to exotic locales.

            Some of the chefs and culinary professionals appearing at the 2005 Raiser Grazer include Sharon Hage/York Street , Monica Greene/Ciudad, Duni Borga/LaDuni, Kay Agnew/Margaux’s, Suzie Priorie/Iris, and Paula Lambert/The Mozzarella Company.  Shari Carlson of Dessert Dreams is this year’s chairman.

           Funds raised will benefit the Dallas Chapter’s established scholarship programs for women in food, wine and hospitality.  This year, a portion of the proceeds will benefit COPIA, in honor of Julia Child, who was a trustee.  COPIA, The American Center for Wine, Food and the Arts, is named for the goddess of abundance and is a non-profit cultural center and museum in Napa Valley dedicated to exploring the American contribution to food and wine.

            Tickets to the Les Dames Raiser Grazer are $55 at the door or available online in advance for $50.  The website address is www.LDEDallas.org.  Complimentary parking is available in the Tower Club garage.

 

Raiser Grazer sponsors this year include:

Grand Patron ($5000 - $10,000):  Crios de Susana Balbo, The Dallas Morning News

Patron ($2500  - $4999):  Mandarin Oriental Hotel – New York , Pirate’s Point Resort

Underwriter ($1000 - $2499):   Ben E. Keith Company , American Food Service, Seafood Supply, Ben E. Keith, Café Margaux, David “Smiley” Irwin Photography, Ducky Bob’s/Cannonball Rentals, Hotel Crescent Court, Pellegrino and Aqua Panna

Benefactor ($500 - $999):  Admiral Linen, Central Market, Four Seasons Resort and Club at Las Colinas, Hotel Vitale – San Francisco, Pork Council, Remy Amerique, Sur La Table, Texas Beef Council, Tower Club

 

(Air Date: August 13, 2005)

Monte Cristo Sandwich

 

Serves 4 as a snack or 2 for lunch

 

A fun afterschool snack project! Young chefs can prepare this with their family, using a convenient electric sandwich maker, or a griddle.

 

1 egg

1/4 cup milk

4 slices bread

2 tablespoons butter, softened

2 slices ham

2 slices turkey

2 slices Swiss cheese

1/4 cup strawberry preserves

 

In a shallow bowl, whisk together egg and milk; reserve. Place bread on a cutting board or flat surface. Spread butter (1/2 tablespoon per slice) on one side of each slice of bread. Place a slice of ham, turkey, and Swiss cheese on two of the slices of bread (on the buttered side). Place the remaining two slices of bread on top of the meat/cheese covered slices (buttered side down---this helps to keep the filling from getting soggy). Preheat an electric sandwich maker (or griddle, sprayed lightly with vegetable oil spray). Dip both sides of the sandwich into the reserved egg/milk mixture. Place the sandwich in the sandwich maker and cook for 3 to 4 minutes, or until golden brown and warmed through. If using griddle, cook for 2 minutes per side, or until golden brown. Cut each sandwich into two pieces, and serve with strawberry preserves on the side for dipping.

 

Notes:  You can spread mayonnaise or mustard on sandwich, if desired, for more flavor.

 

Peanut Butter Banana Burrito

 

Serves 2

 

2 tortillas (burrito-size), warmed

4 tablespoons peanut butter

1 banana, thinly sliced

1 teaspoon cinnamon-sugar mixture

 

Place a tortilla on a cutting board. Spread 2 tablespoons peanut butter over tortilla. Place half of the banana slices down the center of the tortilla. Sprinkle 1/2 teaspoon of the cinnamon-sugar mixture over the bananas. Fold the right edge of the tortilla toward the center (about 1/3 of the way). Bring the bottom edge of the tortilla up to the top edge of the tortilla. Roll the folded bottom edge up to the top to enclose the filling, and you have a burrito! Repeat with remaining tortilla and ingredients.

 

Notes:  Cinnamon-sugar mixture is available in the spice section of the grocery, or simply make your own by combining 1/4 cup sugar with 1/2 teaspoon ground cinnamon, mixing well. Keep extra in a spice jar.

 

(Air Date: August 20, 2005)

Panini Sandwiches

 

[Each style of sandwich] Serves 4

 

Here are two delicious filling ideas for panini sandwiches; perfect for a quick lunch or dinner served with a bowl of soup on the side.

 

Roast Beef and Cheddar Melt Panini

4 hoagie-style rolls

1 tablespoon olive oil

4 tablespoons Dijon mustard

8 ounces thinly sliced roast beef deli meat

4 slices cheddar cheese

1/2 cup baby spinach leaves

1/2 cup sliced roasted red bell peppers

 

Greek-Style Chicken Panini

1 cup diced cooked chicken

1/2 cup halved cherry tomatoes

1/4 cup thinly sliced red onion

1/4 cup crumbled feta cheese

2 tablespoons sliced Greek olives

4 whole-wheat pita pocket halves

 

Preheat an electric panini grill cooker, or a flat griddle over medium heat. For the Roast Beef and Cheddar Melt Panini, cut hoagie rolls in half lengthwise. Brush the tops with olive oil and place top-side down on a cutting board or flat surface. Spread 1/2 tablespoon (per roll) Dijon mustard on the cut sides of the hoagie rolls. On four bottom halves of the hoagie rolls, layer roast beef, cheddar cheese, spinach, and roasted red bell peppers. Top each with the hoagie roll top halves. Cook sandwiches in the panini cooker according to manufacturer’s directions, until golden brown, or cook for 2 to 3 minutes on each side on the preheated griddle, pressing the sandwiches with a spatula as they cook to help compress the bread and filling. For the Greek-Style Chicken Panini, mix together chicken, cherry tomatoes, red onion, feta cheese, and Greek olives. Spoon about 1/3 cup of the mixture into each of the pita bread halves. Cook sandwiches in the panini cooker according to manufacturer’s directions, until golden brown, or cook for 2 to 3 minutes on each side on the preheated griddle, pressing the sandwiches with a spatula as they cook to compress the bread and filling. Enjoy!

 

(Air Date: August 27, 2005)