Best Pork Chop Ever - Recipe

 

PORK CHOP alla BALLATO

HOW to MAKE

THE BEST PORK CHOP EVER

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

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Anthony Bourdain Lyon Food

 

ANTHONY BOURDAIN

PARTS UNKNOWN

LYON, FRANCE

TONY with BILL BUFORD & DANIEL BOULOUD

At COMPTOUIR ABEL

LYON

LYON

A YOUNG DANIEL BOULOUD

LYON, FRANCE

Tony & Daniel

TONY with PAUL BOCUSE

TREE of GREAT FRENCH CHEFS

POT eu FUE

At PAUL BOCUSE RESTAURANT

LYON

DANIEL BOULOUD

With His SISTER & a GOAT

On The FAMILY FARM

OUTSIDE LYON

TONY EATS NOODLES

HANOI

Get a FINE ART PRINT

FINE ART AMERICA

The BOURDAIN JOURNAL

ANTHONY BOURDAIN

FOODIE JOURNAT

TRAVEL - RECIPE NOTEBOOK

With TONY'S BEST QUOTES

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Molto Mario Batali Sicilian Food

 

Mario Cooks Sicilian

FRITTATA FENNEL SALAD

MARIO COOKS SICILIAN

MARIO BATALI

MOLTO MARIO

FRITTATA ESCAROLE & FENNEL SALAD

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

SICILIAN & ITALIAN RECIPES

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SARDE REPIENO

STUFFED SARDINES SICILIANA alla BATALI

Recipe Black And White Cookies Cookie

 

BLACK & WHITE

COOKIES

NEW YORK CITY

BLACK & WHITE

RECIPE :

Step 1

1. Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.

2. Step 2

   In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.

3. Step 3

   In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.

4. Step 4

   Reduce speed to low and beat in ⅓ of the flour mixture, then ⅓ of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)

5. Step 5

   Dollop heaping ¼-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.

6. Step 6

   Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.

7. Step 7

   While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.

8. Step 8

   Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.

FOR THE COOKIES

• 2cups/255 grams all-purpose flour
• 1teaspoon baking powder
• ½teaspoon fine sea salt
• ¼teaspoon baking soda

• ⅓cup/80 milliliters sour cream or whole-milk yogurt
• ⅓cup/80 milliliters whole milk
• 2teaspoons vanilla extract
• 1teaspoon finely grated lemon zest
• ¼teaspoon almond extract
• ½cup/115 grams unsalted butter (1 stick), at room temperature
• ¾cup plus 2 tablespoons/200 grams granulated sugar
• 2large eggs, at room temperature

FOR THE GLAZE

• 2½cups/300 grams confectioners’ sugar
• Boiling water, as needed
• 1½tablespoons light corn syrup
• 1teaspoon vanilla extract
• Pinch of fine sea salt
• 2½ounces/70 grams unsweetened chocolate, melted and cooled
• 2½tablespoons unsweetened Dutch-process cocoa powder 
• 
  

How to Make a BLACK & WHITE

BINGING with BABISH

MAKING BLACK & WHITES

"COOKIES"

But it's actually Cake Batter 

The BIG LEBOWSKI COOKBOOK

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HOW BLACK & WHITE COOKIES Are Made

NEW YORK CITY

New York Deli Tuna Salad Sandwich Recipe

 

TUNA SALAD SANDWICH 

RECIPE

NEW YORK DELI TUNA SALAD

For TUNA SANDWICHES

CLASSIC TUNA MELT SANDWICH 

Video Recipe

TUNA SALAD SANDWICH

TRY The DUDES RECIPE

The BIG LEBOWSKI

aka GOT ANY KAHLUA ?

COLLECTED RECIPES of The DUDE

TACOS BURRITOS BURGERS

MEATLOAF - TUNA SALAD

PRIZE WINNING CHILI & MORE

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Joe Biden Rigatoni Pasta Recipe

 

RIGATONI FENNEL SAUSAGE PASTA

JIL & JOE BIDEN"S FAVORITE

President Joe Biden

And `First Lady Jill Biden

JOE BIDEN"S FAVORITE PASTA

RIGATONI w FENNEL SAUSAGE

Ingredients :

1 & 1/2 pound Sweet Italian Fennel Sausage
1 small Onion, peeled and chopped
3 cloves Garlic, peeled and minced
1 - 28 oz. Can San Marzano Tomatoes
10 tablespoons Heavy Cream
1/4 teaspoon each Salt & Black Pepper
3/4 cup grated Parmesan Cheese
1 pound imported Italian Rigatoni
2 tablespoons Butter 

1. Place tomatoes in a bowl and break into very small pieces with your fingers.

2. Remove meat from Sausage casings.

3. Add Olive Oil and onions to a large skillet. Season with half the salt and pepper. Cook on low heat for 2 minutes.

4. Crumble the sausage into small pieces and add to the skillet. Cook on medium heat for 4 minutes, stirring with a wooden spoon as you cook.

5. Add Garlic to pan and continue cooking for 3 minutes. 

6. Add the crushed tomatoes and remaining Salt and pepper to the pan and turn heat up to high. Cook on high heat for 2 minutes, then lower the flame to medium for 10 minutes.

7. Fill a large pot 3/4 full with water and 2 tablespoons of salt, and turn the heat to high.

8. Lower Tomatoes to a flame and continue cooking on low heat for 12 minutes.

9. Add the Rigatoni to boiling water and cook according to directions on package.

10. After the tomatoes have simmered for about 25 minutes, add the Heavy Cream to the pan and cook on medium to high heat for 4-5 minutes to reduce the cream. Be sure to stir with a wooden spoon, scraping the bottom of the pan as you stir to keep the sauce from burning.

11. Once the Rigatoni is finished cooking, drain in a colander, being sure to reserve a half cup of the pasta cooking water.

12. Put the drained pasta back into the pot it cooked in and add the sauce to the pot and mix. Add the drained pasta, 1/4 cup of pasta water to the pot cook on a low flame for 2 minutes. 

13. Turn the heat off and add the Butter and half the grated Parmesan to pot and stir.

14. Plate into 4 to 6 plates and serve. Serve with remaining grated cheese on the side, and Enjoy!

Brought to you by Chef Daniel Bellino and NEW YORK ITALIAN on Instagram

NONNA BELLINO"S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

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#PresidentBiden 
#Rigatoni with #Fennel #Sausage#Ragu
#President #Biden
#Pasta #Recipe
#PresidentialPasta
#Favorite Pasta
#usa

Perfect Roast Turkey Recipe

 

TASTY CHRISTMAS TURKEY

RECIPE From The BADASS COOKBOOK

PERFECT ROAST TURKEY

Turkey? It’s the All-American dish that you can’t do Thanksgiving without. Have you ever cooked one? Do you know how? Are you afraid? Don’t worry many are. Well one day may come when you’ve got to cook the turkey. Don’t fret! Here’s the perfect way to roast one, a Turkey that is. Just follow these easy steps, make some tasty side dish and you good to go. Happy Thanksgiving! And don’t forget, it’s not just for Thanksgiving, but any time of the year

1 – 12-14 pound Turkey

1 ½ sticks Butter, softened

2 teaspoons Kosher Salt

1 teaspoon ground Black Pepper

2 tablespoons Flour

2 ¾ cups Chicken Broth

½ cup water

In a bowl mix the Salt & Black Pepper together with the butter.

Preheat oven to 400 degrees. Wash the turkey, then pat dry with clean paper towels.

Put a wire roasting rack in the large roasting pan that you’ll roast the turkey in. Rub the butter all over the skin of the turkey. 

Place the turkey in the oven and roast at 400 degrees for 30 minutes. Baste the turkey with the juices in the pan, getting the basting juices all over the turkey.

Turn the heat down to 325 degrees and cook the turkey until is cooked through. Baste the turkey every 20 to 30 minutes during this time. To check if the turkey is done, stick a meat thermometer into the thigh of the turkey. The thermometer should read 180 degrees and the turkey is done. If you don’t have a meat thermometer, poke a turkey thigh with the tip of a sharp knife. If the liquid comes out clear, the turkey is done. If the liquid has blood in it, the turkey still needs to be a cook some more. In this case put the turkey back in the oven and check after 10 minutes.

One you have determined that the turkey is cooked through, remove from the oven and let rest for 15 minutes, while still in the pan, but out of the oven.

Remove the turkey from the pan and set on a carving board. 

MAKING The GRAVY :

Heat the chicken broth in a small pot.

Pour off all of the fat from the pan, reserving ¼ cup of the fat in the pan. Place the roasting pan on top of the stove and turn flame on to low heat. 

Add the flour to the pan and stir with a wooden spoon. Add a ½ cup of the hot chicken broth and cook while stirring with a whip. Add 1 more cup of the broth and continue cooking while stirring for 2 minutes more. Add remaining chicken broth and cook on low heat for 5 minutes as your stir. The Gravy is now ready. Strain the gravy through a wire sieve. Place gravy in a gravy boat and it’s ready to go, to pour over your turkey and Mashed Potatoes.

Recipe courtesy of Best Selling Cookbook Author Daniel Bellino Zwicke, "Merry Christmas to All"

from The BADASS COOKBOOK by Dabiel Bellino Zwicke

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