The Thanksgiving Special with ChefsLine  

Hi! I got what I wanted AND Chef Jim just sent us his most recent Video segment on how to prepare Vichyssoise. I'm off to use my new soup pot with Jim's recipe. I hope your New Year's plans will include some exciting homemade dishes as well! For Chef Jim's Recipe visit: http://www.maxmontana.com/recipearch/122605.htm To watch the Kitchen Guy Video, visit www.chefsline.com/cooking_videos.php ~ Jenn

What are you in the mood for tonight? Call in to ChefsLine's Dinner Show and get the game plan for dinner with the help of ChefsLine chefs. CALL-IN 646-716-9943. GUEST CHEF- JIM GRAY.

Arugula salad with, oranges, pomegranate seeds, and goat cheese Bon Appétit | November 2002 adapted from Bon Appetite Makes 4 servings 1/4 cup extra-virgin olive oil 1/8 cup fresh lemon juice 1/8 cup orange juice 1/2 teaspoon coarse salt 1/4 teaspoon ground black pepper 2 oranges Arugula pomegranate seeds soft fresh goat cheese, crumbled Whisk first 5 ingredients in bowl to blend. Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.

Kitchen Guy's Crabmeat Lasagna Crabmeat sauce: 1 small onion, diced 4 Tbsp. butter 2 tsp. Dried basil 4 Tbsp. flour 2 cups whole milk Salt Pepper 12 oz. Crabmeat The cheese mixture: 1 egg 8 oz. Cream cheese, softened 1 lb. Ricotta cheese 2 Tbsp. parsley, chopped ½ tsp. salt 3 medium tomatoes, sliced thin 1/2 cup Parmesan cheese Here's how to make it: Sauté the onions over medium heat in butter until soft. Stir in the basil and flour. Cook for 2 minutes stirring constantly. Add milk, salt and pepper, stirring until thick and smooth. Cook for 4 to 5 minutes until the consistency is of thick chowder. Remove from the heat and mix in the crab. Set aside. Beat the egg with the cream cheese, then add the ricotta cheese, parsley and salt. Place a layer of noodles in the bottom of a lasagna pan. Spread about half the crabmeat mixture and then top with about half the cheese mixture. Place another layer of noodles and top with the rest of the crabmeat mixture, followed by the rest of the cheese mixture. Top with another layer of lasagna noodles and then spread the tomato slices on top. Sprinkle liberally with the Parmesan cheese and bake in a 350° oven for 45 minutes to an hour until center is hot. Place briefly under the broiler to brown the Parmesan.

Recipe link to print and such: http://www.chefsline.com/recipe/356/Broiled-chicken-wings-with-black-jack-barbecue-sauce Broiled chicken wings with black jack barbecue sauce Food Mood: Spicy Cuisine: New American/Regional Servings: Ingredients 2 pounds chicken wings 1/4 cup olive oil 3 Tbsp finely chopped parsely 1 tsp salt 2 tsp garlic powder 2 Tbsp minced ginger 1/4 teaspoon dried crushed red pepper For Black Jack BBQ Sauce: 3/4 cup strong brewed coffee 2 oz. bourbon 1 1/2 cup ketchup 1/2 cup packed light brown sugar 1/2 cup soy sauce 2 Tbsp cider vinegar 1 tsp Worcestershire sauce 1 Tbsp hot asian chili sauce (siracha or similar) Method Cut each chicken wing in half at joint. Mix oil, parsley, salt, garlic powder, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours. Preheat oven broiler. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan. Broil them under a about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, and broil them an additional 5 to 8 minutes , or until they are golden. Toss in BBQ sauce. For BBQ sauce: Simmer all ingredients in a saucepan, stirring occasionally, 10-15 min.

CHICKEN WITH LEMON AND BLACK OLIVES COOKED UNDER A BRICK Serves 4-6 To have the chicken lay flat under a “brick” you need to remove the back bone and the wish bone. Removing the wish bone will make it easier to carve. This flattened chicken (think of a road runner cartoon) is a fast and delicious way to prepare chicken and is referred to as “spatchcock” chicken. It allows the chicken skin to crisp up beautifully and capture the juices to make a light pan sauce in the when finished. In place of the cast iron pan you can buy 3 bricks, then wrap in heavy duty aluminum foil. Two of the bricks are placed on each breast and the other on top of the 2 bricks. 1- 4 lb. Chicken, organic free range 2 lemons one sliced thin, about 1/8”, and the juice of 1 8 black olives (in brine), pitted and cut in half Kosher salt and freshly ground pepper Lemon wedges to pass when serving. 1. Pre heat oven to 375°. 2. Remove the back bone: using poultry shears cut from the parson’s nose to the neck along one side of the back bone. Making sure you go in between the joint for the thigh and wing. Do the same to the other side of the back bone. Turn chicken skin side up and use a boning knife to remove the wish bone. Flatten the chicken pressing hard on the breast using the palm of your hand. 3. Place a slice of the lemon under the skin on each breast and 4 olive pieces; then place a slice of lemon under the skin of each thigh along with a 2 more olive pieces. Season with salt and pepper. 4. Place a pan (which will fit the chicken) on the stove on medium high heat. Add the chicken skin side down. Place another pan (cast iron) on top to weigh down (The heavier the better. Make sure both pans can fit and go into the oven.) Cook on top of the stove for about 5 minutes until the skin begins to brown. Then place in the oven and cook for about 25 minutes until the internal temperature is 150°. 5. Place on carving board and allow to rest for 15 minutes under an aluminum foil tent to keep warm before serving. Alternative way of cooking is to cook on the grill place the chicken skin side down over a hot grill and cook until the skin is crisp and golden. Then move it to a place on the grill away from direct heat and continue to cook until it reaches the internal temperature of 150°. Follow instructions from step 5 above. You can make a pan sauce remove excess fat then adding 1 tablespoon of chopped shallots to the pan and sauté gently for about 2 minutes then add ¼ cup white wine allow it to reduce. Take the liquid which drained from the chicken as it rested and add to the sauce reduce over high heat until you have a thick almost syrupy sauce then remove from heat and swirl in a tablespoon of room temperature butter. Equipment: Non-stick sauté pan Cast iron pan Poultry shears Carving Board ©Julie Logue-Riordan 2005