A special treat for Hanukkah, updated to make a spectacular presentation.

Kitchen Guy’s Potato Pancake (Latke Napolean) Recipe
Ingredients
1 large egg, beaten
4 large Russet potatoes, peeled, set in water
1 small onion, peeled
2 tsp. baking powder
1/2 cup flour
1 cup applesauce
1 cup sour cream
Caviar and chives (optional)
canola oil for frying

Method
Grate the potatoes and onion into a bowl, then place them in a strainer over another bowl so that most of the water drains out. (Or you can place them in a clean kitchen towel and squeeze out the water.)

Salt and pepper the mixture and add the baking powder and flour and mix well. Add the beaten egg and mix again.

In a large frying pan, heat the oil to frying temperature, about 360.

Using a large spoon, drop the batter into the oil, forming pancakes, frying them until they are golden brown. Turn only once, frying again until golden on the second side, then remove to paper towels to drain. Keep the pancakes warm in the oven.

Serve the pancakes with plenty of applesauce and sour cream. Alternatively, make a “Napoleon” by stacking the pancakes thus: Pancake, topped with sour cream, pancake, topped with applesauce, pancake, topped with a dollop of sour cream and caviar on top. Garnish with chives.

 

 Katsudon Pork Chops: Play Now | Play in Popup | Download

Katsudon - Japanese-style Pork Chops Recipe

Ingredients
1/2 pound pork cutlets
1 1/2 cups rice, medium grain, uncooked
2 cups yellow onion, sliced
2 cups low sodium chicken broth
1/2 cup mirin* (sweetened rice wine)
1/2 cup low sodium soy sauce
2 tablespoons sugar
*available in the Asian food section of your supermarket
4 slices fresh ginger
6 large eggs, lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
2 cups panko*
1/4 cup vegetable oil

Method
Cook rice as directed on package and keep warm until serving.

Simmer onion, broth, mirin, soy sauce, sugar and ginger in a large sauté pan over medium low heat until onion is soft, about 15 minutes.

Beat the eggs in a shallow dish. Mix flour, salt and pepper in a separate dish and place panko in a third dish. Dredge the cutlets first in the flour, then the egg and finally the panko. Then double bread by dipping into the egg and then the panko again. Transfer to a rack until ready to fry.

Heat oil over medium high heat in a second sauté pan. Fry cutlets in batches on both sides until cooked through, about 6 to 8 minutes total. Transfer cutlets to a rack to cool set over paper towels to drain.

To serve, place cutlets in the simmering broth. Cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth and sprinkle with scallions.

For all of Kitchen Guy’s recipes and videos, visit Kitchen Guy.

 

 Cornbread Sausage Apple Stuffing: Play Now | Play in Popup | Download

This stuffing is designed to be cooked outside the bird. You’ll love the delicious savory sausage combined with sweet apples and crunchy cornbread.

Kitchen Guy’s Cornbread Sausage and Apple Stuffing recipe

Ingredients
16 oz. cornbread stuffing cubes
2 tsp. olive oil
8 oz. turkey sausage
2 Tbsp. apple juice
3 tsp. unsalted butter
1 large onion, chopped
3 medium apples, cored and diced
2 celery stalks, diced
1/2 cup parsley, chopped
2 Tbsp. fresh thyme leaves
1Tbsp. poultry seasoning
1/2 tsp. pepper
1 cup chicken broth

Method:
Preheat oven to 350. Place cornbread in a large bowl. Put 1 Tbsp. oil in a large skillet, add sausage and grown, breaking up into small pieces. Saute until no pink remains and add apple juice, simmering until liquid evaporates. Remove sausage to the bowl with the cornbread.

Put butter and remaining oil in skillet and saute the onion and celery until translucent, about 8 minutes. Add the mixture to the bowl and add apples, parsley, thyme, poultry seasoning and pepper. Stir in enough chicken broth to moisten stuffing as desired.

At this point you can stuff your turkey, or place mixture into a casserole and bake about 30 minutes, covered with foil. Remove the foil and bake an additional 15 minutes until top is golden brown.

Stuffed Acorn Squash Recipe

Chef: JoAnna Minneci

Ingredients

1 cup prepared wild rice (just follow package directions

2 medium sized acorn squash

1/2 cup toasted nuts (walnuts, pecans, pistachio)

1/4 cup chopped dried fruit (apricot, cranberry, raisin, currant)

1/2 cup caramelized onion jam

2 tbs molasses, maple syrup or honey

2 tsp butter

Method

Cut squash in half and remove seeds. Place squash cut side down in an oven safe pan, add approximately 1/2\” of water and bake at 350ºF for 30 minutes, until tender.

(See below for microwave directions for a faster preparation time)

When thoroughly cooked, divide remaining ingredients between the halves, topping with the sweetner and the butter.

</blockquote>

Bake at 350ºF for about 10 minutes.

Notes

If you have access to a microwave, place squash cut side down in a microwave-safe dish, and cook on HIGH for approx 8 minutes, until tender. This method does not require adding water to the dish. If you use a pyrex or corningware dish, it can be put in the microwave to cook the squash, and then put in the oven to finish.

VEGAN OPTION

add cooked lentils or cooked mung beans for additional protein and omit butter.

Kitchen Guy’s Best Brownies Ever Recipe

Ingredients
1 stick unsalted butter
2 ounces unsweetened chocolate
1 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chopped nuts

Method:
Preheat oven to 350. Melt butter and chocolate in a heavy saucepan on low heat. Add the sugar and vanilla and stir until smooth. Add the eggs one at a time, making sure each is fully incorporated. Remove the saucepan from the heat and add flour and baking powder, sifting then together into the pan. When the whole mixture is nicely incorporated add the nuts. Grease a brownie pan, then line it with parchment paper that overlaps the two opposing sides (you will be using the paper as a “sling” to remove the brownies). Pour the batter into the pan and bake for 25 minutes for fudgey brownies, a few minutes longer if you prefer cakier brownies. Remove the brownies from the pan while they’re still warm, using the parchment paper as a sling to remove the brownies from the pan. Use a pizza wheel to slice the brownies into nine equal squares. When they’ve cooled, dust with powdered sugar.

Kitchen Guy’s Provolone & Olive Stuffed Chicken Breasts Recipe

Ingredients
1/4 cup Provolone cheese, shredded
3 tablespoons olives, ripe, chopped
4 chicken breasts, skinless
1 large egg white
1/2 cup bread crumbs, plain, dry
1/2 teaspoon salt
2 teaspoons olive oil, extra virgin

Method
Preheat oven to 400. Lightly coat a baking sheet with cooking spray. Combine the Provolone, olives and pepper in a small bowl. Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish. Cut a horizontal slit along the thin long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the cheese filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast together and dip in egg white, then dredge in bread crumbs. In a large non-stick skillet, heat the olive oil over medium high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned side up, and bake until it is no longer pink in the center or until an instant read thermometer registers 165, about 20 minutes.

Kitchen Guy’s Steak Chimichurri

Ingredients
1 cup Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup cilantro
2 garlic cloves, peeled
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 10 oz. Rib-Eye steaks

Method
Puree all chimichurri ingredients in processor. Transfer to a bowl, cover and let stand at room temperature. Salt and pepper the steaks on both sides. Heat a large pan over high heat until it is smoking hot. Add about a half tablespoon of canola oil. Sear steaks on each side, about 4 minutes per side for medium rare. Top with chimichurri sauce.

Kitchen Guy’s Chicken, Olive and Roasted Red Pepper Tart Recipe
Servings: 6

Ingredients
1 puff pastry, frozen sheet
1 large egg, beaten
1 cup chicken breast, cooked, shredded
1 cup chicken leg quarter, shredded
1/2 cup Kalamata olive, chopped
1 tablespoon tarragon, fresh, or 2 tsp. dried
1 cup Parmesan cheese, shredded
1 teaspoon black pepper, freshly cracked
1 cup roasted red pepper, sliced

Method
Preheat oven to 400. Thaw puff pastry completely and unfold. Slice in half lengthwise to make two long rectangles. Place on a large parchment covered baking sheet, leaving at least an inch of space between rectangles. Use two baking sheets if you have to in order to avoid overcrowding. With a paring knife, score a 1/2–inch border around each rectangle to allow the edge of the pastry to rise. Brush both sheets of pastry with beaten egg. Arrange chicken, peppers, olives and tarragon on the pastry, keeping toppings inside the border. Sprinkle with cheese and black pepper. Place in the oven and bake for 15 minutes, until edges of pastry are golden brown and cheese is melted. Cut each rectangle into 3 pieces and serve hot.