KJOY Cooking Club Seasonal Recipes

Sausage & Egg Tostadas

Mon, 09 Apr 2012 16:43:00 GMT

Sausage & Egg Tostadas

1 cup canola oil

6 corn tortillas

2 tablespoons olive oil

1/2 cup chopped onion

1 (9.6-ounce) package Jimmy Dean(R) Turkey Hearty Pork Sausage Crumbles

6cooked eggs, such as poached, fried or over-easy

1 1/2 cups (6 ounces) shredded Mexican blend cheese

3/4 cup salsa

3 tablespoons chopped fresh cilantro

Heat the oil in a medium skillet over medium heat. Fry the tortilla one at a time, about 2 minutes per side or until crispy. Drain on a paper-towel lined sheet tray lined. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions and cook for 3 minutes. Add the sausage and cook until sausage is heated through. Place tostada shells on serving plates. Top with sausage mixture, eggs, cheese, salsa, and cilantro

Compliments of www.cookingchanneltv.com

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Spicy Taquitos with Tabasco Dipping Sauce

Mon, 09 Apr 2012 16:30:00 GMT

Spicy Taquitos with Tabasco Dipping Sauce

Spicy Taquitos with Tabasco Dipping Sauce

1 tablespoon olive oil
1 garlic clove, crushed
1 medium onion, finely chopped
2 teaspoons ground cumin
1 cup cooked chicken, finely diced
1 cup cooked red or black beans
1 cup shredded Mexican-blend cheese
1 tablespoon green TABASCO® brand Green Jalapeño Pepper Sauce
1/2 teaspoon salt
1/2 cup butter
1 teaspoon original TABASCO® brand Green Jalapeño Pepper Sauce
12 sheets frozen phyllo dough, thawed

Preheat oven to 425° F. Heat oil in 2-quart saucepan over medium heat; add garlic and onion, cook about 5 minutes. Stir in cumin; cook 1 minute. Combine chicken, beans, cheese, TABASCO® Green Sauce, salt, and onion mixture in large bowl; stir until well mixed. Melt butter in small bowl; stir in original TABASCO® Green Sauce. Set aside half of butter mixture; keep mixture warm. Assemble the 12 sheets of phyllo dough in 3 sets of 4 layered sheets as follows: place one sheet of frozen phyllo on work surface; brush with some butter mixture. Place second sheet of phyllo dough on top of first sheet; brush with butter mixture. Repeat with 2 more sheets of phyllo, brushing each sheet with butter mixture, to make 4 layers. Repeat this process with the other two sets of 4 sheets. Cut each of the 3 layered sets of phyllo sheets (horizontally and vertically) into 4 equal pieces, to make 12 cut pieces of layered dough. Place 1 heaping tablespoonful of chicken mixture in lengthwise strip on each cut piece. Fold in short sides about 1 inch to enclose filling; roll lengthwise to form a 4-inch-long tube. Place on cookie sheet; brush with butter mixture. Bake 12 to 15 minutes or until golden. Serve with reserved warm butter mixture for dipping.

Compliments of www.tabasco.com

Super Nachos

Mon, 09 Apr 2012 16:23:00 GMT

Super Nachos

Super Nachos

2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites

Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Salt

Beef and Beans Topping:

1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained

Cheese Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

Additional toppings to choose from, optional:

Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter. Combine salsa ingredients in a bowl and set aside for flavors to marry. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

Compliments of www.foodnetwork.com

Baja Style Fish Tacos

Mon, 09 Apr 2012 16:13:00 GMT

Baja Style Fish Tacos

Baja Style Fish Tacos

Beer Batter:

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*

Cream Sauce:

1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper

Fish Tacos:

Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

For the Beer Batter:

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

For Cream Sauce:

Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

For the Fish:

In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil. On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain. Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

Compliments of www.foodnetwork.com

Spicy Black Beans & Yellow Rice

Mon, 09 Apr 2012 16:11:00 GMT

Spicy Black Beans & Yellow Rice

2 cups (about 1 pound) dried black beans, picked over, soaked overnight

3 tablespoons extra-virgin olive oil

1/2medium onion, diced

1 jalapeno pepper, chopped

2cloves garlic, chopped

1bay leaf

Kosher salt

Freshly ground black pepper

2 cups long-grain rice

4 cups water

2 cloves garlic, smashed

1 tablespoon turmeric

1 teaspoon kosher salt

1 bay leaf

For the beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

For the rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Compliments of www.cookingchanneltv.com

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Tira De Asado [BBQ Short Ribs of Beef]

Mon, 09 Apr 2012 16:00:00 GMT

Tira De Asado

4 pound beef short ribs, cut across the ribs into 1 1/2-inch thick slices

Kosher or fine sea salt and freshly ground black pepper

2 tablespoons red wine vinegar

Tomatillo Salsa:

1 pound fresh tomatillos

1 large Spanish onion(about 12 ounces), cut into large chunks (about 3 cups)

3 cloves garlic

1/2 packed cup coarsely chopped cilantro leaves

1/2jalapeno (seeds and all if you like heat)

1/2lime, juiced

Kosher or fine sea salt

Trim any surface fat from the ribs. Rub all surfaces of the meat generously with salt and pepper. Put the ribs into a large baking dish that fits them all in a single layer. Drizzlethe vinegar over the ribs and turn them over so they have vinegar on both sides. Let the ribs marinate, turning them occasionally at room temperature for up to 1 hour or in the refrigerator for up to 4 hours. (This longer marinating time may make the surface of the ribs turns grayish-white in spots. That is fine and the discoloration will disappear when they are grilled.) Heat a gas grill to medium-high or build a strong charcoal fire. Grill the ribs, turning them once, until well browned, even charred here and there, about 6 minutes per side. The ribs should be just a touch rarer than medium-anything less and they will be very chewy. Let them rest 4 to 5 minutes before serving.

Tomatillo Salsa:

This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet. Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped. Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

Compliments of www.cookingchanneltv.com

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Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise

Mon, 09 Apr 2012 15:54:00 GMT

Latin Burgers with Caramelized Onion, Jalapeno Relish, and Red Pepper Mayonnaise

3/4 pound ground sirloin

3/4 pound ground chuck

1/2 pound raw chorizo, casings removed and crumbled

1 tablespoon adobo seasoning

1large onion, grated

1/2 cup dry bread crumbs

2 tablespoons olive oil

2 large yellow onions, finely sliced

Kosher salt and freshly ground pepper

1/2 cup bottled and sliced jalapeno chiles, drained

1/2 cup dark brown sugar

2medium jarred roasted red bell peppers, drained

3/4 cup mayonnaise

6slices Oaxaca cheese or mozzarella

6 hamburger rolls

In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.

Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.

Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling. Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

Compliments of www.cookingchanneltv.com

Click here to return to the KJOY Cooking Club

Mexican Crullers (Churros)

Mon, 09 Apr 2012 15:47:00 GMT

Mexican Crullers (Churros)

Mexican Crullers (Churros)

1 cup water
4 tablespoons unsalted butter2 tablespoons brown sugar1 teaspoon vanilla extract1/4 teaspoon salt
1 cup all-purpose flour4 to 5 eggsCanola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain. Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg. Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough. Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

Compliments of www.foodnetwork.com

Guava Empanadas

Mon, 09 Apr 2012 15:40:00 GMT

Guava Empanadas

Guava Empanadas

1 8-ounce package cream cheese
1 large egg
1 tablespoon sugar
Grated zest and juice of 1 lime
3/4 cup guava paste1 14-ounce package frozen empanada wrappers, thawed
Vegetable oil, for frying
Confectioners' sugar, for dusting

Pulse the cream cheese, egg, sugar, lime zest and lime juice in a food processor until smooth. Put 1 tablespoon guava paste in the center of each empanada wrapper, then top with 1 tablespoon of the cream cheese mixture. Fold the dough over the filling and press the edges with a fork to seal. Heat about 11/2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the empanadas until golden brown, 2 to 3 minutes per side. (Return the oil to 350 degrees F between batches.) Drain on a paper towel-lined plate. Dust with confectioners' sugar.

Compliments of www.foodnetwork.com

Fastest Ever Enchiladas

Mon, 09 Apr 2012 15:49:00 GMT

Fastest Ever Enchiladas

SALSA:

1(14-ounce) can diced tomatoes with chiles, drained

2scallions, light green and white parts only, finely chopped

1 jalapeno, seeded, deveined, and finely chopped

1/2 cup finely chopped cilantro leaves

1 lime, juiced

Pinch salt

ENCHILADAS:

1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

2 cups grated Cheddar

1 cup sour cream

1/2small red onion, finely chopped

Salt and freshly ground black pepper

6 (8-inch) flour tortillas

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Compliments of www.cookingchanneltv.com

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