Martha Stewart's Angel Biscuits

                                                                                                                             

These are delicious!!! If you want to use this recipe for a shower or party, you can make these petite size and use the mustard sauce. Makes 24 biscuits! I made ham biscuits but you could use any breakfast meat.

2 packages active dry yeast

1/4 cup warm water (100 to 110 degrees)

5 cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1 teaspoon baking soda

2 1/2 tablespoons sugar

1 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus 1/2 cup (1 stick) butter, melted and cooled, for brushing

2 cups buttermilk

Directions

Preheat the oven to 450 degrees. Butter a baking sheet or line it with parchment paper and set aside.

Dissolve the yeast in the warm water and let stand until foamy, about 5 to 10 minutes.

Sift the flour, baking powder, baking soda, sugar, and salt together into a large bowl. Transfer half of the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter still remaining. Transfer the mixture back to the bowl with the dry ingredients and mix to combine. Make a well in the center of the bowl and add the yeast mixture and buttermilk. Stir until a dough forms and turn out onto a floured board. Knead until the dough is smooth and no longer sticky, about 5 minutes.

Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2-inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet; brush the tops with melted butter, and bake until lightly golden (they should not brown), 10 to 12 minutes.

Mustard Sauce

1/2 cup dry mustard

3/4 cup distilled white vinegar

1/2 cup white wine or dry vermouth

3 eggs

1/2 cup sugar

1/2 tablespoon salt

Directions

Mix mustard, vinegar, and wine in a porcelain or stainless steel bowl. Cover and soak overnight.

Beat eggs with sugar and salt until very light and foamy. Add mustard mixture, and cook in a double boiler (or in a stainless bowl over a pot of simmering water) until thick, approximately 1 hour, whisking occasionally.

Cool and refrigerate until ready to use.

Chinese Fried Chicken

                                                                                                                                        

Thanks Kittencal!!

SWEET AND SOUR RED SAUCE

1/2 cup ketchup

1 teaspoon soy sauce

1/3 cup white vinegar

1/2 cup brown sugar, lightly packed

1 cup white sugar (can reduce 2-3 tablespoons for a less sweet taste)

3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)

3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)

This batter can also be used to make onion rings or shrimp.

CHINESE CHICKEN BATTER

1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)

2 teaspoons sugar

1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)

1 -2 teaspoon sesame oil (optional but good to add)

Oil (for frying)

8 chicken breasts cut into bite-size pieces

Seasoning salt (optional)

Directions:

To make the sweet and sour sauce; in a saucepan combine the first 5 ingredients until combined. In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly. Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).

To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth. Add in chicken pieces; using clean hands and mix until well coated. Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes). Remove to a paper towel. Sprinkle with seasoning salt immediately after frying if desired.

White Wine Mustard Crusted Chops

                                                                                                      

6 thick pork chops
meat tenderizer ( I like Adolph's seasoned)
paprika
1/2 c white wine
3 T olive oil
1t Dijon on each chop

Cover chops with tenderizer on one side and paprika on the other. Pierce with a large pronged fork.
Grease skillet with 3T oil and heat to medium heat. Sear chops, on both sides, in a large skillet. Pour a little wine and add Dijon on each chop. Finish in oven on broil for 10 minutes on each side.

Giada's Beef Tenderloin

                                                                                                                               

Cooking spray

2 t cumin seeds

2 t coriander seeds

3 T garlic, minced

1/4 t kosher salt

1 t freshly ground black pepper

2 T Olive oil

3 1/2 – 4 lb. beef tenderloin trimmed

For the mayonnaise

1 c mayonnaise

1/4 c mascarpone, at room temperature

1/3 c finely chopped fresh basil

1 T curry powder

1 t paprika

Kosher salt and freshly ground black pepper.  Place a rack in the center of the oven and preheat oven to 450 degrees F. Spray a heavy baking sheet with cooking spray and set aside. Grind cumin and coriander seeds in a spice grinder, or place in a zip top bag and crush with a rolling pin or the bottom of a saucepan. Heat a small skillet over medium; add the spices and cook for a few seconds, then scrape into a small bowl. Sprinkle garlic with salt. Holding a chef’s knife, at a 45 degree angle, scrape garlic and salt together to form a paste. Add paste, pepper, and oil to the bowl with the spices; stir until smooth. Place meat on prepared baking sheet and rub with spice mixture. Cook for 35-40 minutes or until a meat thermometer in the thickest part of the beef registers 125 degrees F. Loosely cover meat with foil and let rest for 20 minutes. Meanwhile make the mayonnaise. Whisk first 5 ingredients in a small bowl until smooth. Season with salt and pepper to taste. Cut meat into 1/4 inch thick slices and arrange on a platter. Spoon mayo into a bowl and serve with meat.

Quick Yeast Rolls

                                                                                                

3 1/4 cups bread flour

2 t plus ¼ t instant yeast( I used SAF instant yeast)

1 1/4 cups milk

1/4- 1/2 cup sugar

use half of each to make the 1/4 c shortening and butter mixture

1 egg

1 teaspoon salt

Preheat oven to 400 degrees

In a large bowl, add 1 1/4 cup flour & yeast. Mix with whisk until combined.  In a saucepan, over medium heat, add milk, sugar, butter and shortening.  Stir constantly until shortening and butter has melted. Do not boil.  Using an instant read cooking thermometer, heat to 120-130 degrees. Pour milk mixture into flour mixture. Add in the egg.

Beat on low speed for 1 minute and then on high speed for three minutes. (This is important for a fluffy texture.)

Next, add in the salt and the rest of the flour (2 cups). Use a wooden spoon to mix in the flour until a soft ball of dough forms. Grease a bowl with vegetable oil and place the ball of dough into it. Cover with a dish towel for 20 minutes.

Spread a thin layer of melted butter in the bottom of a 9 X 13 pan.

Make small rolls, pat out to a 3 inch circle. Fold each side over and turn seam side down.

Place it into the pan. Brush tops with melted butter. Bake 10-14 minutes or until golden. Serve with honey butter.

To make honey butter, soften butter and add honey. I used a 1/2 stick of butter and 2T of clover honey. Just cover and refrigerate after use.