Chef John's Blueberry Pancakes-Applesauce

Ingredients:

2 cups dry pancake mix
1 teaspoon ground cinnamon
2 eggs
1 cup applesauce
1 teaspoon lemon juice
1/2 cup milk

Directions:

1.In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix.

2.Add the eggs, applesauce, lemon juice and milk; stir until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.

3.Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg 1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed

Directions:

1.In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Workout 11-13-2011

Ran 4 miles ...Windy

Apple Cider-Braised Turkey Drumsticks

1. 2 tablespoons vegetable oil
2. Four 2-pound turkey drumsticks
3. Kosher salt and freshly ground pepper
4. 1 cup diced celery (3 celery ribs)
5. 1 cup diced carrot (2 large carrots)
6. 2 cups diced onion (1 large onion)
7. 1 quart apple cider
8. 1 1/2 cups turkey stock, chicken stock or low-sodium broth
9. 2 bay leaves
10. 4 thyme sprigs
11. 3 tablespoons finely chopped parsley

1. Preheat the oven to 325°. In a very large deep skillet, heat the oil until shimmering. Season the drumsticks with salt and pepper, add them to the skillet and cook over moderate heat, turning, until browned all over, about 8 minutes. Transfer the drumsticks to a platter.
2. Add the celery, carrot, onion and a pinch of each salt and pepper to the skillet and cook over moderate heat until the onion is translucent, about 5 minutes. Add the cider, stock, bay leaves and thyme and bring to a boil. Pour the mixture into a large roasting pan. Add the drumsticks and cover tightly with foil. Braise the turkey in the oven for 45 minutes. Uncover and braise for 15 to 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 160°. Carve the drumsticks and transfer the meat to a deep serving platter.
3. Strain the braising liquid through a fine-mesh strainer into a medium saucepan, pressing hard on the solids. Spoon off any fat. Boil over moderately high heat until reduced to 4 cups. Season the cider jus with salt and pepper and spoon some of it over the turkey. Sprinkle with the parsley. Serve the remaining jus alongside in a gravy boat.

Caribbean Jerk Chicken

INGREDIENTS:

1. 8 scallions, chopped
2. 4 large garlic cloves, chopped
3. 3 Scotch bonnet chiles, chopped
4. 1 small onion, chopped
5. 1/4 cup dark brown sugar
6. 2 tablespoons chopped thyme
7. 2 tablespoons ground allspice
8. Salt
9. 1 1/4 teaspoons freshly grated nutmeg
10. 1 teaspoon cinnamon
11. 1/2 cup white vinegar
12. 1/4 cup soy sauce
13. 1/4 cup fresh lime juice
14. 1/4 cup fresh orange juice
15. 1/4 cup vegetable oil
16. Three 4-pound chickens, each cut into 8 pieces
17. Freshly ground pepper

DIRECTIONS:

1. In a food processor, combine all of the ingredients except the chicken and process to a paste. Put the chicken pieces in a very large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.
2. Light a grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.

Memphis-Style Pork Ribs

INGREDIENTS:

• 1/4 cup sweet paprika
• 1/2 cup brown sugar
• 1 Tbsp black pepper
• 1 Tbsp garlic powder
• 2 teaspoons cumin
• 2 teaspoons salt
• 2 teaspoons cayenne
• 1 teaspoon dry mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried oregano
• 2 St. Louis-cut or spare rib racks

METHOD:

1 Mix all the dry ingredients together. Rub them all over the ribs and, if you have time, set them in the fridge overnight.

2 Get your grill or smoker going. You want pretty low heat, about 200-220°F if you can measure it. Make sure you have a spot to put the ribs that is not directly over the heat source. Lay the ribs down. They should not sizzle. If they do, cool the grill down until the ribs no longer sizzle when placed down. Cover the grill or smoker and walk away for an hour.

3 Every hour or so after that, turn and rotate the ribs so they cook evenly. You should not have to baste them if you do this: The fat in the ribs will do the basting for you. Depending on how hot your set-up is and at what stage of doneness you like your ribs, they will be done in 4-8 hours.

Shrimp Lemon Pepper Linguini

Ingredients:

• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Directions:

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Oregon Salmon Patties

Ingredients:

• 1 (14.75 ounce) can salmon
• 2 tablespoons butter
• 1 medium onion, chopped
• 2/3 cup cracker crumbs
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley
• 1 teaspoon dry mustard
• 3 tablespoons shortening

Directions:

1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.