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Serves 2
Saute lightly for 1/2 minute to 1 minute. Pour the squeezed lemon and the Lemoncello into pan, stirring until liquid slightly thickens and boils. Salt and pepper to taste. Add shrimp back to skillet and cook for 1 more minute. Note: Lemoncello can be found on India Street in Little Italy, or at any Italian specialty market. (Lemoncello is a specialty lemon vodka liqueor from the Amalfi Coast of Italy and is served (chilled) as a digestive after eating.) |
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Serves 4
2. In a small bowl add chicken stock, stir in soy sauce, dry cooking sherry, ginger, sugar, salt and minced jalapeno. Add cornstarch and stir well, then set aside to be used for sauce. 3. Preheat a wok or large skillet over high heat; add a teaspoon of sesame oil. Stir-fry onions only for a few minutes, do not brown. Scrape into large serving bowl. 4. Add a teaspoon of sesame oil and stir-fry green peppers for a few minutes or until crisp-tender, then place in the large bowl. 5. Stir fry chicken in two batches adding enough sesame oil as needed, being sure to cook each batch completely, and then adding each finished batch to vegetables in bowl. 7. Take the small bowl with the sauce ingredients and stir well, as the cornstarch will have settled. Being sure to stir until smooth. Pour into wok and keep stirring until it starts to thicken, at that point empty the larger bowl into wok stirring continuously. Cook and stir about 1 minute until mixture is thickened and bubbly. Remove from heat and scrape into serving bowl. Serve with hot cooked basmati rice. |
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Serves 6
Cook prime rib at 425° for thirty minutes at which time reduce heat to 350°. Continue cooking prime rib for one hour and fifteen minutes or until the prime rib reaches 145° internally for medium rare. Once done let the prime rib stand for five minutes, then serve. *Note - I like to remove the prime rib from the oven when the internal temperature reaches 140°, as it will continue to cook as you let it stand. To find some of the hard to find spices I recommend visiting the Santa Fe School of Cooking portal. (of course if you're lucky enough, visit them in person!). You can purchase items like the Chimayo Style Chili Powder and have it shipped direct to your home. My friend Claudia lives right outside of Santa Fe and has an awesome collection of Native American pottery, art, and southwestern home decor. Claudia's site is Rio Grande Gifts. It makes me really miss Santa Fe when I look at these! |
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Serves 2
2. In a large mixing bowl, mix together all the flours and salt. ( If using a Kitchen Aid, this would be the time to use the paddle attachment ) 3. Add the water mixture to the flour and the olive oil. Mix well on low speed. The dough should start to come away from the sides of the bowl and make a soft mass. 4. On a lightly floured cutting board, knead dough for 5 minutes with the palms of your hands, adding additional flour if necessary. The dough should be elastic and a bit sticky. Do not skip this step! This makes a big difference in creating the right texture dough. 5. In a clean large bowl lightly greased/rubbed with olive oil, place your dough. Lightly wet a dish towel and cover the bowl with it. Place in a non-drafty area. I put mine in a cold oven, as nothing will disturb it there and it is out of the way while I clean up from this part of the recipe. 6. Let rise until at least doubled in size. Usually about 1 to 2 hours. The addition of bread flour is why this dough is heavy enough for a home cook to work with. It has enough glutens in it to support the weight of all the ingredients plus the additional time it takes working with a pizza stone and peel in a home kitchen. Yet is still very thin almost cracker-like and has a great flavor. Same with the semolina, which adds texture in order to not stick to the equipment, yet adds a nice crunch to the crust. I tried using straight Italian flour which is just too soft work with. It makes a nice dough but is impossible to get off the peel as the ingredients seem to leak thru it when you make the pizza. Plus the dough ripped constantly. You could probably use wheat flour instead of the bread flour, which should taste fine. That is what Todd English recommends and uses at his Fig's restaurant in Boston in his pizza dough. In any case, remember those types of flour turn rancid very quickly, so only buy in small amounts in order to use it quick enough. Also store them in airtight containers and in a cool place to insure freshness. Once the dough is double in size turn out onto a lightly floured cutting board. Do not knead at this point! Lightly shape the dough into an oval log of uniform size. With a sharp knife cut into 8 pieces. I like to cut it in half, then cut each half into 4 pieces. Shape each one into small balls, then using a combination of flours roll each piece into 11 to 12 inch round circles. I use wax paper to separate each one and just stack them until all 8 pieces are rolled out. For some reason, because of the combination of flours after rolling them out you will find plenty of semolina on the floor. No matter how careful I am, it's always gritty under my feet. I wait to clean up since you will use a bit more flour on the peel when assembling the pizza and that too seems to find it's way to the floor. Most of these flours can be found at Henry's Markets, Whole Foods, and some grocery store chains. Or you can buy them online at King Arthur Flour. |
Right before baking my pizza's I like to lightly sprinkle the top of the cheese with basil oil. It adds a little moisture and helps the mozzarella melt quicker.
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