Diners Drive-Ins & Dives : Guy Fieri - 3-Cheese Macaroni and Cheese DDD

Diners, Drive-Ins and Dives : Guy Fieri DDD
[caption id="attachment_384" align="alignright" width="178"] Diners Drive-Ins and Dives - Guy Fieri - Macaroni and cheese[/caption]
3-Cheese Macaroni and Cheese

Recipe courtesy Costa Vanikiotis at Eveready Diner, Hyde Park, NY

Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 25 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients

1 tablespoon salt, plus more for pasta water
1 pound large elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon freshly ground black pepper
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.

* Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Jamie Oliver Perfect Roast Chicken #JamieOliver

 
Perfect Roast Chicken
[caption id="attachment_378" align="alignright" width="300"] Jamie Oliver perfect roast chicken[/caption]serves: 4 - 6
ingredients

• 1 x approximately 1.6kg chicken, preferably free-range, organic or higher welfare
• 2 medium onions
• 2 carrots
• 2 sticks of celery
• 1 bulb of garlic
• olive oil
• sea salt and freshly ground black pepper
• 1 lemon
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture

method

Having learnt the things I’ve learnt about chickens over the last few years, of course I’m going to suggest that you buy free-range or organic. But if you’re a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets.

To prepare your chicken
• Take your chicken out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird
• Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour)
• Put the lemon inside the chicken’s cavity, with the bunch of herbs

To cook your chicken
• Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy

To carve your chicken
• Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour)
• Carefully cut down between the leg and the breast
• Cut through the joint and pull the leg off
• Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat
• Place these on a serving platter
• You should now have a clear space to carve the rest of your chicken
• Angle the knife along the breastbone and carve one side off, then the other
• When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath
• You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg

Brown Sugar and Cayenne Brined Turkey Thanksgiving recipes food picture #Thanksgiving #Turkey

 
Brown Sugar and Cayenne Brined Turkey Thanksgiving Bird

[caption id="attachment_369" align="alignright" width="300"] Thanksgiving recipes food turkey[/caption]

turkey 1
2 gallons cold water
3 cups brown sugar
3/4 cup kosher salt
1.5 tbsp cayenne pepper
1 14-20 lb turkey
1 onion, roughly chopped
2-3 large carrots, chopped
2 tbsp olive oil
4 tbsp butter

Directions

The day before you plan to roast your turkey, wash it with cold water and pat dry. Then, combine the ingredients for the brine (water, sugar, salt, cayenne pepper) in a very large pot (32 quart) or bucket (hey, whatever works! Just make sure it’s clean). Stir until brown sugar and salt dissolve. Add turkey to brine, cover with a lid or plastic wrap and place in the fridge for 12-24 hours.
The day of, remove turkey from the fridge, dump out the brine and pat the bird dry. Preheat oven to 325 degrees.
Place chopped onion and carrots at the bottom of a roasting pan and place turkey on top of vegetables. Tie up the legs of the turkey with butcher’s twine (easily accessible at your local grocery store this time of year) and tuck the wings under.
Drizzle olive oil all over the turkey and place in the oven to roast for 3 ½ to 4 ½ hours, depending on the size of the bird. When cooked, the internal temperature of the turkey should be 170 degrees.
Right when the turkey comes out of the oven, rub butter all over the skin. Then, let the turkey rest for 30-45 minutes before carving.