Kansas City Barbecue Sauce
Chef Jim Gray

Ingredients:

2 tsp. vegetable oil
1 medium onion, finely diced or minced
4 cups low sodium chicken broth
1 cup root beer
1 cup apple cider vinegar
1 cup dark corn syrup
1/2 cup dark molasses
1/2 cup tomato paste
1/2 cup ketchup
2 Tbsp. spicy brown mustard
1 Tbsp. Tabasco sauce
1/2 tsp. garlic powder
1/2 tsp. liquid smoke

Method:

Heat oil in a large, deep saucepan. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients except for liquid smoke. Bring to a boil, then reduce to a simmer and continue cooking until mixture is thick and has reduced to about 4 cups – about an hour. Stir in liquid smoke.

Sauce can be refrigerated in an air-tight container for up to two weeks.

Chef Robyn has given us some great information on tri tip, both grilling and slicing. And we bet you’re wondering what to do with all that lovely steak. Well, I have a few suggestions, that are quick and delicious.

First, a great Caesar salad featuring your grilled tri-tip. Just prepare your romaine, toss romaine with my caesar vinaigrette (below) and top with beef and croutons.

Caesar Vinaigrette
1/4 cup fresh lemon juice
2 anchovy fillets, drained, very finely chopped
1 tablespoon Dijon mustard
2 garlic cloves, finely minced
1 teaspoons Worcestershire sauce
1 teaspoon finely minced capers
1/2 cup olive oil
1/2 cup safflower or canola oil
cracked black pepper

Combine first five ingredients and then whisk in oils until dressing comes together. Season with salt and cracked black pepper. Then, toss with greens and serve with sliced steak.

Soft Tacos
Also, tri-tip is fantastic for soft tacos, especially grilled, as Chef Robyn has shown. All you will need are some sauteed onions and peppers, small flour tortillas (usually 6 inch) and some salsa and sour cream. Warm your tortillas, and to each flap, add some sliced steak, and some onions and peppers, garnish with salsa and sour cream. Great summer quick pick!

Philly Cheeseteak
And finally, if you’re in the mood for something a bit heartier, you can use the tri-tip for a great Philly Cheesesteak. Again, you’ll need some sauteed onions ( & peppers, only if you wish), some good sub rolls and some provolone cheese. In a pie pan or other oven safe pan, take your sliced steak, pile with onions, cover with slice or two of provolone and put in 400 degree oven until provolone is melted and a little bubbly. Remove and slide into toasted sub roll. It’ a hit!, beef salad, quick lunch recipes

Gear up for a great party this weekend. Our guest today is Chef Ann Martin Rolke. Our goal is to uncover all of the mysteries of successful party planning in just 30 minutes featuring Ann’s menu, the “No-Chicken-Salad Texas Party Buffet.”

Listen online at www.blogtalkradio.com/chefsline.

Every Thursday at 5 pm EST

Call in to 646-716-9943

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One of the keys to successful party throwing is having a prep list and schedule for your cooking. The cooking schedule and prep list below is for my Texas Style Party buffet for 15-25 people.

For Menu, see No Chicken Salad Texas Party Buffet
Cooking Schedule and Prep List

Spiced Pecans
day or two ahead: make and store airtight

Watermelon Salad
day ahead: cut melon into 1-inch chunks or use a melon baller to scoop; refrigerate
day of: finely chop or chiffonade mint and toss with melon; add berries

Cornbread
morning of: bake and cool; wrap in foil
just before: reheat in a 300-degree oven until warm; cut into serving pieces

Brisket
day ahead: make the rub; grill the brisket; cool and refrigerate
day ahead or morning of: bake the brisket (to do ahead, bake until final 30 minutes, then finish just before party OR serve cold)

Baked Beans
day ahead: make the beans; cool and refrigerate
day of: reheat on the stove over medium-low heat until bubbling

Cucumber Salad
day ahead or morning of: toss cucumbers with vinegar mixture and onions; refrigerate
just before: sprinkle with cheese

Fruit Crisp
day ahead or morning of: make crisp and cool; wrap and refrigerate
just before: reheat in a 300-degree oven for 15 minutes, or until warm through

Lemonade and Beer
day ahead: make the lemonade and refrigerate
morning of: ice down the beer

Chilling by the pool this weekend? Running scared from the heat and want to settle into an air-conditioned Rock Band tour all weekend long? Chef Ann’s menu is the casual yet festive weekend fare that features Summer’s classic recipes. Enjoy this menu and print out the Step by Step Cooking Schedule so you can start prepping and nibbling mid week.

The No-Chicken-Salad Texas Party Buffet Menu

* items marked with * are suggested store-bought, prepared substitutions for the homemade dish

Spiced Pecans (tossed with oil, cumin, salt, brown sugar, cayenne and toasted in 350-degree oven for 8 to 10 minutes)

Watermelon with Mint
*Store bought Fruit Salad

Mason-Dixon Cornbread (Hands-Off Cooking, pg. 149)
*Corn muffins

Texas Style Failsafe Beef Brisket

Baked Beans with Apples and Jalapenos (Hands-Off Cooking, pg. 28)

Cucumber Salad with Crumbled Cotijo (Hands-Off Cooking, pg. 13)
*Crudités with Guacamole

Fruit Crisp (Hands-Off Cooking, pg. 164)
*Decorated sheet cake

Texas Beer
Homemade Lemonade

ChefsLine’s goal is to help each of our members feel more confident and secure in their kitchens and to become more accomplished, better home cooks. From the cost savings to the health benefits and the lasting value of time spent with family - home cooking has its rewards.

On Monday, June 2, 2008 at the Loews Philadelphia Hotel, ChefsLine Chef Nate Auchter will be preparing dishes for Philadelphi’a Taste of The Nation event. More than 25 of Philadelphia’s finest restaurants will join together for a one-night-only, culinary extravaganza! Enjoy delightful food and cocktail tastings, browse exceptional auction items, and mingle with the area’s hottest chefs, including award winning guest Chef RJ Cooper from Washington DC’s Vidalia. LEARN MORE >

For most Americans, 15% of our income goes to food and drink and making the most of those dollars today is more of a challenge than ever before. Nearly every food staple has seen a double-digit percentage increase over the past year, including a 38% hike for a dozen eggs, to $2.16, and a 19% jump, to $1.78, for a loaf of white bread. At ChefsLine, conversations between our chefs and members have veered pretty drastically in the direction of menu planning on a budget, how to stretch food dollars, and how to cook in less time.

Unfortunately, children are the Americans most heavily impacted by our nation’s economic insecurity. By the end of the year, more than 12 million children in America will worry about when their next meal will come.

A Solution: Taste of the Nation

Taste of the Nation is an incredible program that harnesses the energy and commitment of our country’s chefs to directly help improve the lives of children. At a Taste of the Nation event, 100% of your ticket purchase (usually around $75) goes to a high-impact anti-hunger organization that is working to end childhood hunger in America. Another of your rewards as a participant is an evening of food and fun spent with neighbors and your community’s best chefs. ChefsLine consultant Nate Auchter is just one of the over 2,000 chefs who have contributed an incredible amount of time and energy as volunteer hosts and fundraisers for Taste of the Nation events in more than 55 cities over the past 20 years. If you have not yet participated in a Taste of the Nation event yet, this is the year to do so.

To find your local Taste of the Nation event by visiting:
The Taste Club.

We hope you have had the opportunity to consult with Chef Nate about a dinner party on ChefsLine.

ChefsLine first introduced you to Chef Nate upon his return from Puerto Rico where he cooked with and has since introduced some unusual and exciting fruits and vegetables to ChefsLine members, CIA students, and diners in favorite restaurants around Washington DC. (See our Celebrate Puerto Rico Cooking Guide for the incredible photos and recipes!)

Always focused on how to incorporate authentic cooking techniques and ingredients into his own repertoire, Chef Nate is now helping our nation preserve and celebrate Native American cooking at the National Museum of the American Indian. Nate has shared an exclusive recipe with us to try at home - Slow Braised Wild Sturgeon with Wilted Watercress, Caramelized Fennel, and Himalayan Red Beans. The fish pictured for his recipe was caught just the day before off the coast of Washington State by Native American fishermen from Quinault Pride.

Chef Nate was also recently featured in D’Artagnan’s newsletter where he presents an exciting recipe, Pan-Roasted Squab with Morels. Nate is a big fan of the pigeon - he first cooked with it as an apprentice to the legendary Chef Lacroix of Fountain Restaurant at the Four Seasons Hotel in Philadelphia.

Congratulations Chef Nate to your success and thank you for always presenting our Cooking Blog readers with new and exciting ingredient and dish ideas!

Did you know that ChefsLine Premium Members are coached by Chef Nate one-on-one for their at-home dinner parties? Chef Nate is available by appointment AND on the culinary hotline. Join today and experience cooking live with a great chef!

Lori from Pennsylvania just chatted with ChefsLine online today about her daughter’s graduation party this weekend for 200 guests. She asked us “How much food should I buy or make?”

Her menu includes Fried Chicken, Small Meatball subs, macaroni salad, baked beans, baked potato wedges, cookies and cake. The menu is filled with her daughter’s favorite foods - the majority of which are available for purchase at your local grocery store or bulk stores, like Costco or Sam’s Clubs.

With such a large party and the need to reheat, we recommend:

Chips 1 bag for every 10 people
Sodas & Drinks 20 - 2.5 liter bottles
Ice 1 pound per person (bring ice buckets to store to buy, so water doesn’t get all over you car, better yet have it delivered!)
Meatballs 40 pounds
with Sauce 6 large cans (#10 cans, available at Costco or Sam’s Club)
Sub rolls 125 small sub rolls (usually a half-size roll)
Mozzarella Cheese 5 pounds, shredded
Chicken Pieces 175 pieces chicken (mix of cuts, more breasts)
Baked Potato Wedges 10# bag of potatoes or frozen (don’t forget ketchup or ranch dressing)
Macaroni Salad 15-20 pounds (or if no potato wedges, than 30 pounds)
Baked Beans 3 large cans (#10 cans)
Cake 1 large sheet cake, store bought
Cookies Tray from store to serve 120-130 people- (consult with bakery as cookie sizes can vary greatly)

Some Tips from The Chefs

• You will be reheating your chicken anyway, so reheat in a big aluminum buffet tray and serve in that tray.
• Bring your food out in waves so that it’s not all sitting out at once i.e., bring out a tray or two of meatballs at a time and have next ones reheating and ready to serve when needed.
• Designate several helpers!
• Purchase light aluminum inserts for chafing dishes. They usually come in a package of 10.
• Or, use 1 pkg of half size trays and put beans in one side and potatoes in the other so they can stay fresher through service.
• Do not forget the sterno and chaffing dishes.

Fact is, you might be able to do ALL of your shopping at a food club and save a LOT of dollars so do consider this as an option. While determining quantities is challenging for anyone - pulling off a smooth and successful party is even harder.

Anyone looking to throw a big party should consider at least one thirty-minute ChefsLine phone consultation with a ChefsLine party expert. For just $15, you will work one on one with a chef who will review your menu and make dish suggestions, instruct you about do-ahead options and offer you their professional cost and time saving tricks. Should you need a personalized cooking schedule, equipment prep list, shopping list, or live coaching advice the day before and of your party, just upgrade your subscription online. We want to bring out the hostess in you!

May 15, 2008 show. Our Guest Chef was Richard Velazquez.

Show Topics Included:

• What Richard’s having for dinner: grilled herb-marinated chicken leg quarters
• Seasonal spring produce: ramps—how to clean them, how to cook them
• Tips for roasting peppers
• From the discussion board: potato wedges on the grill
• Outdoor grilling tips for best flavor
• Great gadgets: uses for the immersion blender, microplane and serrated peeler
• How to pick a flavorful tomato
• Blender buying recommendations
• From the chat: yucca fries with ajili sauce
• Add Latin flavor to your cooking: everything starts with sofrito

Jenn’s Recipe of the Day
Crawfish Queso Stuffed Poblanos

Chef Richard’s Latin cooking secret:
Blend your sofrito ingredients to a paste and freeze in ice cube trays. Sauté a couple of cubes to add Caribbean flavor to your rice and beans, or use as a base to marinate meat.

Also on the show: Chef Kevin’s cold asparagus soup

Shop for Chef Richard’s top kitchen equipment picks at www.mykitchendepot.com

 

 Chicken A La Romana [2:11m]: Play Now | Play in Popup | Download

Chicken A La Romana Recipe

Ingredients
4 6 oz. chicken breasts, boneless, skinless
1 tsp. vegetable oil
2 1/2 cups sliced mushrooms
1 tsp. garlic, minced
1/4 cup dry white wine
1/2 cup all-purpose flour
1 Tbsp. olive oil
3/4 cup chicken stock
4 Prosciutto slices
4 Provolone slices
1 cup milk
1 Tbsp. fresh tarragon, chopped
1 Tbsp. cornstarch
1/4 cup sherry
1/4 cup Parmesan cheese
2 Tbsp. fresh chives, snipped
2 Tbsp. red bell pepper, diced

Method
Pound chicken breasts in between sheets of plastic wrap with a meat mallet until they are a uniform thickness, about ¼ inch. Cover and set aside in the refrigerator.

In a medium sauté pan, heat vegetable oil over high heat. Add the garlic and heat for a moment. Add the sliced mushrooms and sauté until the mushrooms are brown and cooked down. Add the white wine and cook for another minute. Remove the pan from the heat and set aside to cool.

Season the flour with salt and pepper. Dredge the chicken in the seasoned flour and shake off excess.

Heat the olive oil in a large skillet over medium high heat. Add the chicken and sauté quickly until the breast is golden brown. Turn the chicken, the remove the pan from the heat. While the chicken is off the heat, cover each breast with a slice of Provolone and top the cheese with a slice of Prosciutto. Add 1/3 of the chicken stock to the pan, cover and return it to the heat. When the cheese has melted, remove the pan from the heat and uncover. Remove the chicken breasts and set aside on a plate and cover to keep warm.

Place the pan back on the stove and reduce the heat to medium. Whisk the cornstarch in the milk until smooth. Add the remaining chicken stock, tarragon and the milk slurry. Cook, whisking constantly until the sauce begins to thicken. Add the mushrooms and continue to stir. Add the sherry and some salt and cook until the sauce has thickened to your preference. Remove the pan from the heat and incorporate the Parmesan into the sauce.Place the chicken breasts on plates and cover with the sauce. Garnish with chives and diced bell peppers.