"Stoner Cooking" has become a surprise popular piece in The Konformist. As we've suddenly been hit with more suggestions than expected, here's a supersized special edition...
In honor of the release of Top Secret Restaurant Recipes 3, here's a cool recipe from Todd Wilbur of TopSecretRecipes.com:
Benihana Dipping Sauces
The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo.
With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generateing dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for noncooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. You can find Todd's clone recipe for the Benihana Hibachi Chicken and Steak in his book entitled Top Secret Restaurant Recipes.
Mustard Sauce (for chicken and beef)
¼ cup soy sauce
¼ cup water
2 teaspoons Oriental mustard (found in the international/Asian food section of your supermarket)
2 teaspoons heavy cream
½ teaspoon garlic powder
Ginger Sauce (for vegetables and seafood)
¼ cup chopped onion
¼ cup soy sauce
1 clove garlic, minced
½ ounce gingerroot (a nickel-size slice), peeled and chopped
Juice of ½ lemon (2 tablespoons)
½ teaspoon sugar
¼ teaspoon white vinegar
Combine all of the ingredients in a small bowl and mix until well combined. Chill before serving.
Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until the ginger root and garlic have been pureed. Chill before serving.
Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home
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A brand new restaurant recipe treasury from the wizard of culinary carbon copies.
For more than twenty years, Todd Wilbur has been translating his obsession with recreating restaurant favorites at home into a blockbuster bestselling cookbook series. Using everyday ingredients, each of Wilbur's recipes provides step-by-step instructions that even the novice cook can follow-and the delicious results cost just a fraction of what the restaurants charge.
With over 100 sensational new recipes, Top Secret Restaurant Recipes 3 unlocks the secrets to:
•Outback Steakhouse Outback Rack
•Chili's Quesadilla Explosion Salad
•Olive Garden Breadsticks
•TGI Friday's Fried Mac & Cheese
•Chili's Firecracker Tilapia
•On the Border Mexican Mojito
•Cracker Barrel Double Chocolate Fudge Coca-Cola Cake
And much, much more...
Todd Wilbur lives in Las Vegas, Nevada.
Publisher: Plume; Original edition (September 28, 2010)
Jack's Birthday Cake
In honor of Jack Daniels' 160th birthday this September, here's a birthday cake in his honor...
2 ¼ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) butter
2 cups firmly packed brown sugar
½ cup Jack Daniel's® Tennessee Whiskey
1 cup chopped pecans
1 package (6 ounces) semisweet chocolate chips
Hot Buttered Whiskey Glaze (recipe follows)
Heat oven to 325°F. Grease a 9 x 13-inch baking pan. Combine the flour, baking powder, and salt in a medium mixing bowl. Set aside. Melt butter in a large saucepan over low heat. Remove from heat. Stir in the brown sugar, eggs, flour mixture, and Jack Daniel's®, stirring well after each addition. Pour batter into the greased pan. Sprinkle evenly with pecans and chocolate chips. Bake 45 to 50 minutes or until center of the cake is firm and edges begin to pull away from the sides of the pan. Cool on a wire rack and drizzle with glaze. Makes 16 servings.
Note: Cake may be baked in a greased 10-inch tube pan. Increase the baking time to 1 hour. Cool in the pan 10 minutes. Turn out onto a wire rack and cool completely. Drizzle with the glaze.
Ultimate Lobster Cake with Cucumber Ginger Salad
Recipe courtesy of 21Club.com
Tips from the Chef:
• A two-pound lobster yields approximately 8 oz of lobster meat.
• When buying a live lobster, make sure it is alive and moving. I prefer a cold-water
conditioned lobster from Maine or Canada. The taste and texture of the lobster is far
superior to one that has been kept and fed in tanks.
• When cooking a lobster, place the lobster into a large pot of boiling water and cover.
• Cook the lobster for approximately 8 minutes, then remove from the pot. Let cool and
then remove the lobster from the shell by cutting with large scissors.
Ultimate Lobster Cake
2 Tbs olive oil
1 Tbs jalapeno (skin and seeds removed, minced)
½ cup red bell pepper (skin and seeds removed, minced)
½ cup onions (minced)
sea salt to taste
fresh white ground pepper to taste
2 egg yolks
1 Tbs Tabasco sauce
2 Tbs lime juice
5 Tbs mayo
2 Tbs dijon mustard
1 Tbs chives
½ Tbs flat leaf parsley (chopped fine)
2 tsp cilantro (chopped fine)
pinch cayenne pepper
8 oz lobster meat (boiled and cut into small knuckle-sized chunks)
½ cup soft breadcrumbs
¼ cup panko bread crumbs (plus 1 cup for breading)
4 Tbs olive oil
3 lemon thyme sprigs
1 Tbs sweet butter (no salt)
• Place 2 Tbs oil into a sauté pan; heat lightly. Add the jalapeno and bell pepper with the
onions; cook on low flame. Season to taste with salt and pepper. Sweat the vegetables
(no color on them) until translucent approximately 5 minutes. Remove from the heat.
Cool the vegetables.
• In a mixing bowl, stir the egg yolks/Tabasco/lime juice mix well. Then add mayo,
mustard, chives, parsley, cilantro and cayenne pepper. Whisk well.
• Add the lobster and vegetables. Stir and add the soft breadcrumbs, and ¼ cup Panko
crumbs. Mix well. Adjust the seasoning with salt and pepper.
• Spread out Panko bread crumbs on top of the counter. Place 4 ring molds 3”x1 ½“ on
top of the crumbs. Next divide the mixture into molds evenly. Next, add 1½ tsp Panko
on top of the lobster. Press and pack the lobster into the rings with the back of a spoon,
then remove the cakes from the molds using a spoon to slowly press them out of the
molds. (Be careful not to break up the patty shape.)
• Add the 4 Tbs olive oil to a sauté pan, heat until semi hot. Carefully add the lobster
cakes to the pan and cook slowly about 3 ½ minutes, then turn them over and add
thyme springs and butter, place into a preheated 375 degree oven and cook for
approximately 3 ½ minutes or until golden brown. Remove from the pan.
Yield: 4 servings
Cucumber Ginger Salad
1 cup sliced cucumber (peeled, cut lengthwise, seeds removed)
1/3 cup pickled ginger (coarsely chopped)
3 Tbs pickle juice (juice that the ginger was in)
3 Tbs rice wine vinegar
2 Tbs dill (chopped, without stems)
fresh ground white pepper to taste
• Place the cucumbers into a bowl.
• Add the ginger, pickled juice, rice vinegar, mix well
• Add the dill and season with fresh ground pepper.
Yield: 4 servings
Vegetable Cheese Lasagna
Prep Time: 25 min.
Cook Time: 1 hour and 15 min.
6 tablespoon(s) Lea & Perrins® Worcestershire Sauce
1 jar (26 oz) Classico Triple Mushroom Sauce
1/2 cup(s) fresh baby spinach, blanched & drained
1/2 cup(s) carrots, grated
2 eggs, divided
2 cup(s) Parmesan cheese, shredded or grated, divided
2 cup(s) mozzarella cheese, shredded or grated, divided
1/2 teaspoon(s) ground nutmeg
2 pound(s) ricotta cheese or small curd cottage cheese
1/2 teaspoon(s) dried thyme or basil
9 lasagna noodles, uncooked (1/2 lb)
1. Preheat oven 350°. In a medium bowl, combine Worcestershire Sauce, Mushroom Sauce and 1/2 cup water. Stir until well blended.
2. Vegetable layer: In a second medium bowl, mix together spinach, carrots, 1 egg slightly beaten, 1/2 cup Parmesan, 1/2 cup mozzarella and nutmeg.
3. Cheese layer: In a third medium bowl, mix together ricotta, 1 egg slightly beaten, 1/2 cup Parmesan, 1/2 cup mozzarella and thyme.
4. To assemble: Spread 1 1/4 cup sauce evenly on the bottom of 13”x9”x2” baking dish, which has been sprayed with nonstick cooking spray. Place 3 noodles lengthwise in pan, leaving a little space between since they will expand in baking. Spoon vegetable mixture evenly over noodles. Spoon 1 1/4 cup sauce to cover evenly. Place 3 noodles on and top evenly with cheese mixture. Place 3 noodles on top of cheese mixture. Cover evenly with remaining sauce and Parmesan. Cover with foil and bake for 50 minutes.
5. Carefully remove foil and top evenly with remaining 1 cup of mozzarella. Continue to bake, uncovered, for 20 to 25 minutes, or until sauce bubbles and cheese is lightly golden brown.
Substitute with 1 tbsp fresh thyme or basil in place of dried. Use low fat ricotta and mozzarella for a slightly lighter dish.
5-Layer Mexican Dip
prep time 10 min
total time 3 hr 10 min
makes 4 cups or 32 servings, 2 Tbsp.
1 can (15-1/2 oz.) refried black beans
1 Tbsp. Chili powder
1/2 tsp. Ground cumin
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
3 Green onions, sliced
1/3 cup sliced black olives
1 Tomato, chopped
MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
TOP with layers of remaining ingredients.
REFRIGERATE several hours or until chilled. Serve with tortilla chips.
Chicken Chipotle with Cream
3 cups of chicken stock, from Caldo Knorr or you can use your favorite recipe or store bought. If you use Caldo Knorr, follow the directions on the package to prepare the stock.
2 large onions, halved and thickly sliced
1 bay leaf
1 small can of Chipolte chiles in Adobo sauce (6-8 whole Chipolte chiles are in a small can) Use only 2-3 Chipotle chiles, chopped
1 whole garlic clove, finely chopped
6 El Pollo Loco chicken breast (skin removed, de-boned and shredded)
2-3 cups heavy cream
½ cup Crema Mexicana (like Cacique)
1. In a medium saucepan, combine the chicken stock, onions, bay leaf, Chipotle chile w/ a teaspoon of the Adobo sauce and garlic. Cook over a high flame, stirring occasionally until it boils. Reduce flame and allow to simmer until the sauce is reduced by half, about an hour.
2. To the reduced liquid mixture, add the chicken, cream, Crema andvremainder of the chipotle or to taste. You can adjust the spiciness by adding more of the chopped chipotles and adobo sauce.
The sauce will be creamy and pink in color. If desired, drizzle with a bit of crema on top and serve over white rice.
Boeuf Bourguignonne with Beef, Bacon, Red Wine, Onions, Mushrooms & Herbs
4 oz (100g) Streaky Bacon
1 tbsp of Olive Oil
2 lb Lean Stewing Steak - Cut the into 1 1/2 inch cubes
1 Sliced Carrot
1 Sliced Onion
1 tsp Salt
1/4 tsp Pepper
1 oz Plain Flour
1 pints (500ml) Red Wine
1/2 pint (250) Beef Stock
1 tbsp Tomato Puree
1 Garlic Clove Mashed
1/2 tsp Thyme
1 Bay Leaf
16 Small Button Onions or Shallots Peeled
2 oz Butter
2 tbsp of Olive Oil
12 oz Button Mushrooms
Pre-Heat the oven to 450F (230C, Mark 8).
Slice the Streaky Bacon into lengths 1/4 inch wide. In a large Casserole heat up the Olive Oil and cook the Bacon strips until lightly brown. Spoon them out (leaving as much oil remaing as possible) and set aside in a covered bowl.
Re-heat the remaining Oil and Bacon Fat until very hot - almost smoking. Add the cubes of Beef, in batches, and fry them until they are brown on all sides. Spoon these out and place in the bowl alongside the Bacon.
Now add the Sliced Carrot and Sliced Onion and fry briefly while constantly stiring. When done, pour or spoon out any excess fat.
Add the Beef and Bacon back into the Casserole. Add the Salt & Pepper and shake everything well. Sprinkle with Plain Flour and shake again. Place the Casserole uncovered into the oven on the middle shelf and baked for 4 miniues. Give everything a stir and return for another 4 minutes.
Now reduce the oven temperture to 325F (160C, Mark 3).
Stir in the Red Wine and enough Beef Stock to just cover the meat. Add the Tomato Puree, Garlic and Herbs. Bring to boil on the stove then cover and place back into the oven for 3 to 4 hours.
While this is cooking prepare the Shallots and Mushrooms.
Heat up 1 oz of the Butter & 1 tbsp of the Olive Oil in a small saucepan and when it starts to bubble add the Onions or Shallots. Gently fry them over a medium heat for arond 10 minutes until softened and brown - occasionally rolling them around so that they brown evenly. Set aside in bowl.
Do exactly the same with the Button Mushrooms and likewise set aside in bowl.
When the meat is ready and tender sieve the contents of the Casserole into a saucepan. Wash the Casserole, place on the stove top and place back the Beef, Bacon, Carrot and Onion. To this tuck in the cooked Onions or Shallots & Button Mushrooms.
Skim any excess fat from the remaing strained gravy in the bowl. There should be around 1 pint of liquid. Boil and reduce down to the level where the sauce will coat a spoon.
Pour the sauce over the meat and vegetables. Check the seasoning.
Cover the Casserole and simmer for around 3 minutes, basting the meat with the juices several times. When ready decorate with the Parsley Sprigs and serve immediately from the Casserole.
Serve with Boiled New Potatoes.
Serves 2 as a Main Meal.
Based on the Beef Bourguignon recipe in:
Mastering The Art Of French Cooking Volume 1
by Simone Beck, Louisette Berthold & Julia Child (1961).
Thai Chicken Pizza
1 cup TJ’s Just Chicken
1 jar TJ’s Peanut Satay Sauce
1 package TJ’s Pizza Dough
½ cup TJ’s Carrots, shredded
2 tbsp TJ’s Unsalted Peanuts, chopped
4 TJ’s Green Onions, cut lengthwise
1 cup TJ’s Shredded Mozzarella
Preheat the oven to 425°. Combine chicken and a ½ jar of the satay sauce and place in fridge. While the
chicken chills, take out pizza dough and allow it to rise for 45 minutes to an hour. Begin to shape the dough
by lightly dusting a flat surface with flour, form the dough into a ball, and begin to push from the center
out (it’s perfectly honorable to use a rolling pin). When the dough is in a rough circular shape, spread the
remaining satay sauce on top of the dough. Sprinkle the mozzarella over the sauce and layer the marinated
chicken on top of that. Complete by sprinkling with the shredded carrots, green onions and peanuts. Place
carefully into the oven (if you have a pizza stone, all the better, otherwise a baking sheet will do just fine).
Bake for 10 – 15 min until the cheese bubbles and the crust turns golden brown. Enjoy!
Cooking Time: 75-80 minutes
Total time: 30 minutes
Servings: 2 to 4
Note: Adapted from the 1943 "Joy of Cooking" by Irma Rombauer.
1 cup white or yellow cornmeal
1 teaspoon salt
2 tablespoons melted butter
1 to 2 tablespoons honey, sugar or syrup
1 cup boiling water
1/2 cup milk
1/2 cup flour
2 teaspoons baking powder
1. Combine the cornmeal, salt, butter and honey in a large, heavy bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes.
2. Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth. Stir this into the cornmeal mixture.
3. Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes.
4. Heat the griddle until a few drops of water dance and skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third-cup measures. Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes. Turn and cook just until the center feels set and no longer liquid, 1 to 3 more minutes. This makes about 8 pancakes.
5. Serve immediately with syrup or jam, or keep warm on a cookie sheet in a 200-degree oven.
Each of 4 servings: 280 calories; 7 grams protein; 44 grams carbohydrates; 3 grams fiber; 9 grams fat; 5 grams saturated fat; 71 mg. cholesterol; 8 grams sugar; 868 mg. sodium.
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