BEST BROCCOLI CAT CORA EVER ATE
I was watching 'The Best Thing I Ever Ate ' and Cat Cora (an Iron Chef)described this spicy broccoli. They didn't give the recipe but they showed some of its preparation. This is my attempt to replicate it.
Provided by sofiaballatango
Categories Low Protein
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Break down broccoli into florets sauté in a splash of olive oil preferably in a cast iron skillet. When broccoli just begins to brown add garlic and more oil if needed. Sauté a minute or so then add the Calabrian chilies. You can use other spicy peppers but the ones from Calabria have a nice nuanced spiciness. Hit it all with somew salt. Let the flavors meld and add the lemon zest. Top with julienne lemon peel if desired. Enjoy.
- Note. I use the crushed Calabrian chilies It comes ina jar with oil.
Nutrition Facts : Calories 189, Fat 8, SaturatedFat 1.1, Sodium 248.8, Carbohydrate 26, Fiber 8.3, Sugar 5.4, Protein 9.7
CAT'S BROCCOLI SLAW
Steps:
- In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients for the dressing, continuing to whisk. Add in the broccoli slaw and mix thoroughly.
OVEN-ROASTED CRAB "BUON NATALE"
Provided by Cat Cora
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Crack the crab reserving the juices and tomalley. Set aside.
- Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot. Add the chili flakes, thyme, garlic, and lemon juice. Mix in the reserved crab juices and bring to a quick simmer over low heat. Give it a final quick stir and remove the pan from the heat. Pour the tomalley mixture into a small mixing bowl and allow it to cool. (Start roasting the crab once the tomalley sauce is cooling.) As soon as the tomalley sauce feels lukewarm to the touch, add the mayonnaise or aioli along with the salt and pepper. Taste and add more salt, pepper, or thyme, if you like.
- Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F.
- On the stove, in a large oven-proof saute pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot. Add crab pieces and season with salt, pepper, to taste, and mix well. Put the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown. (Watch carefully; the crab heats very quickly and at 500 degrees F the garlic can burn easily.) Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top.
- To serve, stack the crab on a platter and drizzle with the tomalley sauce or serve the tomalley sauce in a small bowl and allow your guests to help themselves. Garnish the platter with lemon wedges and slices of garlic-rubbed toast. Serve immediately.
VEGGIE STUFFED TWICE BAKED POTATO BOATS
A yummy recipe from Cat Cora, iron chef on the Food network. I changed the recipe around a little to please me. You can use vegetables that work for you, such as leftovers!
Provided by Sharon123
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create the "boats.".
- In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheeses and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.
- Place back into the oven and cook for about 10 minutes, or until cheese is fully melted.
- Top with crumbled veggie bacon(along with salsa if desired), or enjoy straight from oven, serving 2 potato boats per person.
KAKAVIA
FISHERMEN FISH SOUP from the southern central part of Crete: About! Older times when fishermen didn't have the technology and facilities the now days provide, being in open sea for many days fishing for their living and not able providing any refrigerators and the ingredients could carry in their boats without being afraid of getting decompose were the olive oil, potatoes, onions and zucchini when season allows.They didn't need salt (thought they always included in the boats supplies) as they usedsea water for their cooking. They used the small and cheap fishes for their soup as thebigger and more expensive were for the market and their profit. The result wereexcellent / tasty and kept for a few days
Provided by portoclubvacations
Categories Lunch/Snacks
Time 1h30m
Yield 8 dishes, 1 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes and take off the outside skin of the onions. Cut both onions andpotatoes in slices 1 cm wide.
- and start place them into the pan in lays. Potatoes - onions - fish, salt and pepper,potatoes - onions - fish, salt and pepper, olive oil (1 tea cup) and water until cover the fish.
- Put it in fire and take it off when you taste the potatoes and are well done and soft. Take it off the fire and pure it with the juice of the 3 lemons. Shake the pot to allow lemon juice goes everywhere and the soup is ready to serve. Can be served hot, warm or cold.
Nutrition Facts : Calories 2683.9, Fat 219.3, SaturatedFat 30.7, Sodium 7082.8, Carbohydrate 177, Fiber 30.4, Sugar 38, Protein 25.6
THE BEST CHILI I EVER ATE
Make and share this The Best Chili I Ever Ate recipe from Food.com.
Provided by jefranck7433
Categories Lunch/Snacks
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Brown ground meat in oil.
- Place in large pot.
- Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.
- Cook on medium heat for 30 minutes, and stir occasionally.
- In a separate bowl combine cream corn, corn muffin mix, milk and sugar.
- Pour chili in deep 9x13-inch baking dish.
- Sprinkle cheese on top.
- Pour the cornmeal mixture evenly over top of chili.
- Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.
KERRY SIMON'S ULTIMATE BURGER
As seen in the Iron Chef America ground beef cook off with Cat Cora. I have now made this a couple of times and it is the best burger bar none that i have ever had. The ingredients seem different (i was tempted to not make the portobello saute and leave out the celery once) but they combine to be a burger sensation. Friends ate them and then realized they hadnt touched the ketchup!!!! I do use my own buns
Provided by MarraMamba
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, render the sliced bacon. Remove cooked bacon from pan and drain on paper towels, leaving rendered fat in the pan. Add the mushrooms, garlic and shallots to the same pan and cook about 3-4 minutes. Remove from heat to cool.
- In a bowl, combine the ground chuck, oil, beer, celery leaves, minced bacon, thyme and salt and pepper. Shape into patties. Grill the burgers to your desired doneness.
- Cut the brioche into slices that are about the same size as the patties and toast until golden brown.
- Add cheese, if using, to the burgers to melt. Top each burger with bacon, sautéed mushroom mixture and tomato slices, and place between slices of toasted brioche.
Nutrition Facts : Calories 449, Fat 35.2, SaturatedFat 12.3, Cholesterol 96.6, Sodium 309.4, Carbohydrate 6.7, Fiber 1.4, Sugar 2.4, Protein 25.1
CINNAMON STEWED CHICKEN (CAT CORA)
Make and share this Cinnamon Stewed Chicken (Cat Cora) recipe from Food.com.
Provided by DrGaellon
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
- Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
- Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
- Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.
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