Thursday, July 27, 2017

Carpet and Upholstery Stain Remover

Upholstery And Carpet Stain Remover
Recipe type: Stain Remover
  • 1 tbsp dish soap (I used the regular Dawn)
  • 1 tbsp white vinegar
  • 2 cups hot water
  • Baking soda
  1. Sprinkle baking soda on the stain and wait 10 minutes. Then vacuum it up.
  2. Mix the dish soap, vinegar, and water together.
  3. With a clean cloth, start dabbing the stain remover on the stain. Keep blotting until it's completely gone.

Wednesday, July 26, 2017

Flattened Chicken Thighs With Roasted Lemon Slices

Flattened Chicken Thighs  
With Roasted Lemon Slices
Julia Child
2 lemons, rinsed
¼ cup fresh thyme or oregano leaves
1 ½ tablespoons chopped fresh sage leaves
1 ½ tablespoons chopped fresh Italian parsley10 to 12 medium or large garlic cloves, peeled and smashed
1 teaspoon red chili flakes
3 tablespoons extra-virgin olive oil
For the Chicken
9 bone-in, skin-on chicken thighs, rinsed in cold water
18 fresh sage leaves3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)
1 tablespoon plus 1 teaspoon kosher salt
2 lemons, rinsed
Fresh thyme or oregano sprigs, for garnish

Directions:Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.

Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.

When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.) Sprinkle 2 teaspoons salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons salt.

Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean, or place a sheet of parchment paper between the chicken and the top skillet.)

Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 12 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.

When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.  

Meanwhile, heat oven to 450 degrees. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.

Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.

Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cl

Tuesday, July 25, 2017

Bacon Bourbon Pulled Chicken

Bacon Bourbon Pulled Chicken

  • BBQ Type: Smoker
  • Fuel: Charcoal
  • Cooking Time: 1 h 30 min to 2 h
  • Makes 4 to 6 portions

  • 2 Whole chickens
  • Coleslaw
  • Burger buns
  • Mayonnaise or your favorite condiment


  • ½ tbsp - Paprika
  • 1 tsp - Garlic powder
  • 1 tbsp - Salt
  • ½ tbsp - Ground white pepper
  • ½ tbsp - Ground black pepper
  • ½ tbsp - Brown sugar
  • 1 tsp - Mustard
  • ½ tsp - Cumin


  • ½ cup - Bacon, sliced
  • ⅓ cup - Onions, diced
  • ⅓ cup - Bourbon
  • ⅔ cup - Brown sugar
  • 1 cup - Apple cider vinegar
  • 1 cup - Ketchup
  • 1 tsp - Red pepper flakes
  • ½ tbsp - Salt
  • 1 tsp - Ground black pepper



  1. Preheat your smoker at 230°F;
  2. Using kitchen shears or a sharp knife, remove the chicken’s backbone and make a cut through the breastbone from the inside so the chicken can lay flat like an open book;
  3. Mix the Carolina Style BBQ Rub ingredients together and season the chickens on both sides;
  4. Place the birds in your smoker and toss 3 to 4 wood chunks onto hot coals for smoking. If you are using a wireless meat thermometer, insert one of its probe in the deepest section of the breast without touching the bones; Cook until the internal temperature reaches 165°F;
  5. In a saucepan, cook the bacon with the onions until golden brown, then add all of the remaining ingredients; Simmer for 10 minutes;
  6. Once the birds have reached an internal temperature of 165°F, remove from the smoker and let rest for 30 minutes covered with aluminum foil;
  7. Using powder free latex gloves, shred the chickens with your hands and discard the bones; Mix in the Bacon Bourbon BBQ Sauce;
  8. Assemble each sandwiches with mayonnaise, pulled chicken and coleslaw. Enjoy.

Monday, July 24, 2017

Poblano Chili And Grilled Zucchini Quinoa Salad With Honey Mustard Dressing, Olives, Pine Nuts And Feta

Poblano Chili And Grilled Zucchini Quinoa 
Salad With Honey Mustard Dressing, 
Olives Pine Nuts And Feta
Serves 4.
1 T. olive oil
1 tsp minced garlic
1 cup quinoa, rinsed well and drained
1 3/4 cups chicken broth or water
1/4 tsp. salt
1/4 cup white wine vinegar
1 T. honey
2 tsp. Dijon mustard
1/2 tsp. orange zest
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1 large or 2 small poblano chili
2 medium zucchini
2 ears corn, husked
2 T. grapeseed or vegetable oil
1/2 cup quartered cherry tomatoes
1-4 oz. can sliced black olives
3 T. toasted pine nuts
3 T. chopped cilantro
1/2 crumbled sheep's milk feta cheese
Salt and pepper to taste

1. Heat olive oil in a 2-quart saucepan over medium high heat.  Add garlic and cook 15 seconds; do not brown.  Add quinoa and toss for 1 minute.  Add broth or water and salt and bring to a boil, stirring until it boils.  Lower heat, cover and cook for 12 to 15 minutes or until all water is absorbed and quinoa has softened but not turned mushy.  Remove from heat, remove lid and let rest 2 minutes; fluff with a fork and cool while grilling vegetables.

2. For dressing, whisk all ingredients together tasting for salt and pepper.  Refrigerate until serving time and up to 2 days.

3. Preheat grill.  Cut open poblano chili and remove stem, seeds and membrane.  Cut zucchini lengthwise into 1/4-inch-thick slices.  Brush chili, zucchini and corn with oil and grill until tender.  Dice chili and zucchini and cut corn off cobs; toss with quinoa.  Add just enough dressing to coat salad well without making it soggy.  Toss in tomatoes, olives, pine nuts, cilantro and feta cheese.  Season to taste salad with salt and pepper.

Sunday, July 23, 2017

Kindred Milk Bread

Kindred Restaurant Milk Bread

Author Notes: This recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. 
Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

  • 5 1/3cups bread flour, divided, plus more for surface (Kindred uses King Arthur)
  • 1cup heavy cream
  • 1/3cup mild honey (such as wildflower or alfalfa)
  • 3tablespoons nonfat dry milk powder (such as Alba)
  • 2tablespoons active dry yeast (from about 3 envelopes)
  • 2tablespoons kosher salt
  • 3large eggs, divided
  • 4tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
  • Nonstick vegetable oil spray
  • Flaky sea salt (optional, but shouldn't be)
  1. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves. 
  2. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

  3. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  4. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
 If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish.
  5. Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
  6. Preheat oven to 375° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Saturday, July 22, 2017

Maple Cream Tart With Chantilly Cream

BY: Chef Michael Hunter, Antler REstaurant
This makes enough pastry for 2 tart bases. Freeze one for another use. The Chantilly cream is a decadent final touch.

3¼ cups (810 mL) all-purpose flour
1 tsp (5 mL) salt
1 cup (250 mL) unsalted butter, cubed and chilled
1 tbsp (15 mL) bacon fat, chilled
1 egg
1 egg yolk
2 tbsp (30 mL) fresh lemon juice
Ice water as needed
1 cup (250 mL) maple syrup
¾ cup (175 mL) sweetened condensed milk
½ cup (125 mL) brown sugar
2 eggs
¼ tsp (1 mL) salt
1 vanilla bean
2 tbsp (30 mL) sugar
1 cup (250 mL) whipping cream

Sift together flour and salt in a large bowl. Cut in butter and bacon fat until the mixture resembles coarse bread crumbs.
Whisk together egg, egg yolk and lemon juice. Combine egg mixture and flour mixture with a fork until dough holds together when squeezed without crumbling. If dough is too dry, add ice water, 1 tsp (5 mL) at a time. Divide dough into 2 discs and wrap tightly with plastic wrap. Freeze for 30 minutes.
Roll 1 disc into a 13-inch (33-cm) round. Carefully place into a 9-inch (23-cm) tart pan, pressing into corners and trimming away any excess. Reserve in refrigerator.
Preheat oven to 375°F (190°C).
Whisk together maple syrup, condensed milk, sugar, eggs and salt until smooth. Strain mixture into prepared tart shell.
Place tart on a baking sheet and bake in lower third of oven until pastry is golden brown and filling is set, about 25 to 35 minutes. cool to room temperature.
Cut vanilla bean in half lengthwise and scrape out the seeds. Place vanilla seeds and sugar in a food processor and pulse until sugar and seeds are evenly mixed. Add cream and blend, scraping down sides as needed, until cream is thickened and holds soft peaks, about 1 to 2 minutes. Reserve, chilled, until serving. Spoon cream over tart or slice and serve with cream.
Serves 6 to 8

Friday, July 21, 2017

Mallorca Bread: Soft Puerto Rican Sweet Bread Rolls

Mallorca Bread:  
Soft Puerto Rican Sweet Bread Rolls
1 pkg dry yeast (1/4 oz)
½ cup milk, lukewarm
1½ cup water, lukewarm
8 egg yolks
¾ cup white sugar
2 sticks butter (1/2 lb.) + 1 stick for brushing, melted and cooled to lukewarm
6½ cups bread flour, plus more for flouring work surface
1 teaspoon salt
powder sugar

  1. In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. 

  2. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. 

  3. Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour. Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. 

  4. Turn out onto a floured work surface and knead until tacky. Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.

  5. Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) 

  6. Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the the dough pieces into ½-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.

  7. Pre-heat oven to 350 degrees.

  8. Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.

  9. Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!

Wednesday, July 19, 2017

Salmon Burger


1 ½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
½ cup coarse bread crumbs
1 tablespoon capers, drained
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce

Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run -- stopping to scrape down the sides if necessary — until the mixture becomes pasty.

Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. 

Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)

Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. 

To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Tuesday, July 18, 2017

Beer-Glazed Pork Tenderloin With Gruyere And Cranberry Risotto


This dish has all the taste sensations covered— sweet, salty, tart, bitter and even umami, which is delivered by the Gruyère cheese. A helpful tip is to warm the stock in a measuring jug in the microwave. It can then be easily poured right into the pot. Using a pan that just fits the tenderloin will help avoid getting scorched areas on the surface of the pan, which will make for a better glaze.

Gruyere And Cranberry Risotto
2 tbsp (30 mL) olive oil
1 cup (250 mL) shallots or onion, finely chopped
2 tbsp (30 mL) garlic, finely chopped
2 tsp (10 mL) fresh thyme or sage, finely chopped
Pinch of salt
1 cup (250 mL) arborio or carnaroli rice
1 tsp (5 mL) lemon juice
4 cups (1 L) beef stock, warmed
¼ cup (60 mL) dried cranberries
2 tbsp (30 mL) unsalted butter
½ cup (125 mL) good quality Gruyère
or Emmenthal cheese, grated

Pork Tenderloin
2 medium pork tenderloins, about ¾ lb (375 g)
each, cut into halves if needed to fit pan
Salt and freshly ground pepper, to taste
2 tbsp (30 mL) unsalted butter
2 tsp (10 mL) fresh sage, finely chopped
½ cup (125 mL) beer, preferably the St-Ambroise
2 tbsp (30 mL) apricot jam

Preheat oven to 350°F (180°C).

Start with the risotto. In a large pot or saucepan heat oil over medium. Add shallots, garlic, thyme and a pinch of salt. Cook until shallots are fully tender, about 10 minutes.

Stir in rice, combine well with shallots. Add lemon juice. Add enough stock to come to the surface of the rice. Stir well. When the stock has been absorbed continue to add stock ½ cup (125 mL) at a time, adding more when the last addition has been absorbed. Continue adding stock until the rice is al dente (or tender but not mushy), about 20 minutes. If the rice is still too firm and all stock is used continue to cook with water. Stir in cranberries during the last few minutes of cooking.

Just before serving, stir in 2 tbsp (30 mL) butter and Gruyère until melted.

While risotto is cooking, season pork generously with salt and freshly ground pepper.

In an ovenproof pan that just fits the pork, heat 1 tbsp (15 mL) butter over medium-high. Brown pork all over, about 10 minutes total.

Place pan in preheated oven and cook to internal temperature of 150°F (65°C). Remove pork from pan, cover with foil to keep warm.

In the same pan, add remaining 1 tbsp (15 mL) butter, sauté sage for 1 minute over medium. Add beer and apricot jam. Reduce over medium heat to desired consistency.

Slice pork and serve on top of the risotto. Drizzle with reduced glaze.

Serves 4     Recipe of Tonia Wilson-Vuksanovick

Monday, July 17, 2017

Crispy Potato Latkes

Crispy Potato Latkes
2 pounds russet potatoes, unpeeled, scrubbed, and shredded
1/2 cup grated onion
Salt anad pepper
2 large eggs, lightly beaten
2 teaspoons minced fresh parsley
vegetable oil

Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. 

Toss potatoes, onion, and 1 teaspoon salt in bowl.  Place half of potato mixture in center of dish towel.  Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup.  

Transfer drained potato mixture to the second bowl and repeat the process with remaining potato mixture.  Set potato liquid aside and let stand for starch to settle at bottom, at least 5 minutes.

Cover the potato mixture and microwave until just warmed through but not hot, 1 to 2 minutes, stirring mixture with fork every 30 seconds.  Spread potato mixture evenly over second rimmed baking sheet and let cool for 10 minutes.  Don't wish out bowl.

Pour off water from reserved potato liquid, leaving potato starch in measuring cup.  Add eggs and stir until smooth.  Return cooled potato mixture to bowl.   Add parsley, 1/4 teaspoon pepper, and potato starch mixture and toss until evenly combined.

Set a wire rack in a clean rimmed baking sheet and line with a triple layer of paper towels.  

Heat 1/4 inch depth oil in a 12" skillet over medium-high heat until shimmering but not smoking (350 degrees).  Place 1/4 cup mounds of potato mixture in oil and press with with non-stick spatula into 1/3 " disk.  Repeat until 5 latkes are in pan.  Cook adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes longer.  Drain on paper towels and transfer to sheet in oven.  

Repeat with remaining potato mixture, adding oil to maintain 1/4 inch depth and returning oil to 350 degrees between batches.  Season with salt and pepper to taste, and serve immediately. 

Sunday, July 16, 2017

Fresh Cucumber Salad

3 medium cucumbers, sliced

1 cup sugar
3/4 cup water
1/2 cup white vinegar
3 tablespoons minced fresh dill or parsley

Place cucumbers in a 1-1/2- to 2-qt. glass container. In a jar with a tight-fitting lid, shake remaining ingredients until combined. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12 servings.

Saturday, July 15, 2017

Georgia Peach Cobbler

Georgia Peach Cobbler
6-8 fresh peaches, peeled and sliced
1 stick unsalted butter, melted
1 cup flour
1 cup sugar
1 cup brown sugar
1 tablespoon baking powder
⅛ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Juice from ½ lemon

reheat oven to 375°F.
Pour melted butter into center of 9x13-inch baking dish, do not spread butter around pan.

In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract, and stir to combine. Pour batter over butter, but do not stir. 

Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices. 

Pour peaches over top of batter. Do not stir.
Bake for 40-45 minutes or until top of cobbler is a golden in color. 

Serve warm or cold, or with a scoop of ice cream. Enjoy!