Happy 4th of July from BlueStar®!

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Happy 4th of July from BlueStar®!  Our All Star Chef, Michael Symon has put together the perfect beef kebobs and paired them with a delicious apricot yogurt.  This tasty addition to your weekend menu is an easy recipe can be served as an appetizer or entrée.

Beef Kebobs with Apricot Yogurt

Serves: 4

Prep & Cook Time: 15 minutes

Ingredients:

  • 1 pound ground beef
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1 cup Greek yogurt
  • 1/3 cup finely minced dried apricots
  • 1/4 cup finely chopped mint
  • 1/4 cup slivered almonds
  • olive oil
  • kosher salt and freshly ground black pepper
  • 8 skewers (8 inches long, soaked in water)

 

Cooking Instructions:

  1. Preheat a grill or grill pan to high heat.
    1. In a mixing bowl combine the ground beef, coriander, cumin, 1 teaspoon of salt and freshly ground black pepper. Divide the mixture in to 8 balls, then roll each ball in to a 3 inch log. Make an indent with your finger in the log and press the skewer in to it, sealing the meat around the skewer. After all of the skewers have been formed, drizzle with the olive oil and place on the grill with the lid down for 3 minutes.
    2. After 3 minutes, turn the skewers and cook for another 2 minutes with the lid down.
    3. In the meantime, mix together the yogurt, apricots, mint, almonds and ¼ tsp. of salt.
    4. Gently remove the skewers from the grill and serve with the apricot yogurt.

 

Tips:

  • Change the meat in your kebabs to lamb or chicken.
  • Add different flavors to your yogurt such as honey or a citrus zest.
  • To see Chef Symon make this live, click here.

 

http://abc.go.com/shows/the-chew/recipes/beef-kebobs-with-apricot-yogurt-michael-symon

 

 

The Perfect Stir Fry from BlueStar

nl_wok

Wok cooking is gaining popularity across the country.  Our ring grate easily removes so you can cook directly in the open flame.  BlueStar’s 25,000 BTU PrimaNova™ burner directs steady, intense heat to the wok surface for truly remarkable results.  Eating Well has put everything you need to know about wok cooking in one place.  Once you have the perfect wok, try this great recipe, for Angel Wong’s Garlic Stir Fry Baby Bok Choy.

CLASSIC MOTHERS DAY RECIPE | BLOG | CHEF BRIAN HUSTON

brian_hustonMother’s Day is just a few days away and everyone is busy preparing for the best way to celebrate mom.  Beyond gifts, there is something about a home-cooked meal and spending time with family that makes Mother’s Day special.  BlueStar® All Star Chef Brian Huston has always loved his mother’s homemade soups, and has shared her American Minestrone.  Try this delicious addition for Sunday’s dinner.

American Minestrone

Step 1:  Sweat the following ingredients together

  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • 1 carrot, sliced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil

 

Step 2:  Add the following ingredients and simmer together

  • 2 – 16 oz cans of whole tomatoes, crushed
  • 2 – 18 oz cans of baked beans
  • 1 – 16 oz can tomato paste
  • 2 teaspoons parsley, minced
  • 3 quarts of water
  • 1 tablespoon salt
  • 3 tablespoons sugar (optional, my mom puts sugar in everything)
  • 1 teaspoon dry oregano
  • 1/2 teaspoon dry basil

 

Step 3: Mix the meatball mixture by hand and tear into the simmering stock.  Serve with 10 ounces of spaghetti broken into thirds and cooked.  Divide evenly in bowls.  Don’t add spaghetti to soup as it will absorb too much of the liquid.

  • 1 1/2 lbs ground beef or turkey
  • 3/4 cups bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons parsley, minced
  • 1/2 teaspoon pepper
  • 1 egg
  • 1 onion, minced
  • 1 clove garlic, minced
  • 2 teaspoons salt

SPRING ENTERTAINING WITH CHEF MICHAEL SYMON | BLOG | RECIPES

Try these delicious recipes from Chef Michael Symon when entertaining this spring.

 

MSBlog_crostiniSpring Pea Crostini (Makes 1 1/2 cups)

Ingredients:

  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 clove garlic, minced
  • 1 shallot, minced (1/4 cup)
  • 1/4 tsp chili flakes
  • 1 1/2 cups spring peas (blanched fresh or thawed frozen)
  • 2 T water
  • 1 tsp sherry vinegar
  • 1/4 cup crumbled feta plus more for garnish
  • 1 T finely chopped mint
  • Shaved radish, for garnish
  • Grilled bread, for garnish

Directons:

  • Place a small saute pan over medium heat.  When the pan is hot add 2T of olive oil followed by the garlic, shallot and chili flakes with a pinch of salt.  Cook, stirring occasionally until they become fragrant, 3 minutes.
  • In the meantime add the peas to the bowl of your food processor.  Add the shallot/garlic mixture along with the water and sherry vinegar.  Puree until almost smooth then add 3T of olive oil.  Continue to puree until smooth then turn out in to a mixing bowl.  Fold in the feta and mint and season with salt and pepper.  Taste for seasoning, adding more salt, pepper or vinegar as needed.
  • Serve a spoonful of the pea puree on a grilled crostini and top with shaved radish.  Drizzle with olive oil and top with more feta then serve.

 

 

MSBLOGCavatelli with Lemon Butter and Sage (Serves 2)

Ingredients:

  • Kosher salt
  • Freshly ground black pepper
  • 4 T unsalted butter
  • 2 cups blanched cavatelli
  • 2 T finely chopped or chiffonade sage
  • juice of 1/2 lemon
  • 1/2 cup parmesan

Directons:

  • Place a large saute pan over medium high heat and add the butter.
  • When the butter has melted add the cavatelli and shake out in to an even layer.  Cook, stirring occasionally until starting to get golden brown and crispy.
  • Add the sage and season with salt and pepper.  Continue to cook until the sage and the pasta are crisp then add the lemon juice.  Stir to combine then remove from the heat and stir in the parmesan.
  • Serve immediately

 

 

2F1A0756Roasted 1/2 Chicken with Shaved Asparagus Salad

Ingredients:

  • 2 T Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 chicken, boned out but wing tip attached (each half weighed a little more than a pound after being boned out)
  • 2 T unsalted butter
  • 1 T chopped fresh tarragon
  • 2 T sherry vinegar

Directons:

  • Preheat your oven to 425 degrees F.
  • Season your chicken on both sides with salt and pepper.
  • Place a large saute pan or cast iron pan over medium high heat.  Add the olive oil.  Add the chicken skin side down and cook until golden brown and crisp, 5 minutes.
  • Flip the chicken then drain the excess oil out of the pan and place it in the oven.  Roast until golden brown and just cooked through, about 15 minutes.  Remove from the oven and place on a cutting board.  Tent with foil and let the chicken rest for 5 minutes before slicing it.
  • While the chicken is resting, place the pan it was cooked in over medium high heat.  Add the butter and cook, stirring occasionally until brown, bubbly and nutty smelling, 1 – 2 minutes.  As this process is happening, scrape the brown bits off the bottom of the pan.  Next add the tarragon, toasting it for a few seconds before adding the sherry vinegar.  Swirl the pan around to incorporate the sauce then spoon over the chicken.  Serve immediately with some shaved asparagus salad on top.

CHEF RYAN SCOTT AT AD SHOW 2015 | BLOG | RECIPES

Presentation1If you couldn’t make it to the Architectural Digest Home Design Show this year you can can still enjoy the delicious recipes prepared by Chef Ryan Scott during his live demonstrations yesterday.

 

Spring Pea Hummus with Rosemary and Sea Salt Crusted Bread

Bread

Ingredients:

  • 1 kg Bread Flour
  • 625 ml lukewarm water
  • 30 g fresh yeast
  • 2 tablespoons sugar
  • 1 tablespoon sea salt plus more for crust
  • 2 sprigs of rosemary
  • flour for dusting

Procedure:

On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.

Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.

Knead your dough for about 5 minutes until dough is smooth and elastic.

Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.

Release air from dough by smashing it and banging on surface. Shape dough into round ball. Take sprigs of rosemary and remove leaves from stem. Chop rosemary leaves then sprinkle over dough. Now sprinkle sea salt over top. Allow dough to proof once more for 30min – 1 hour.

Preheat the oven to 350 F with pizza stone set in middle rack. Lightly flour pizza stone. Once preheated, gently place dough onto pizza stone. Carefully close oven door making sure not to slam. Bake 20-30 minutes until golden brown. Remove bread from oven place on a wire rack and let rest for 30 minutes.

 

Pea Hummus

Ingredients:

  • 1 tablespoon olive oil
  • ½ cup chopped onions
  • 2 cups shelled spring peas
  • ¾ cup water
  • 2 tablespoons tahini
  • 3 tablespoons fresh mint
  • 2 tablespoons sour cream
  • ½ teaspoon black pepper
  • salt to taste

Procedure:

Heat olive oil in small pot on medium heat. Sautee onions until soft, but do not brown. Add peas and water, then cover and bring to boil. Cook for about 5 minutes then drain.

Put peas, onions, tahini, mint, sour cream, black pepper and salt in food process. Pulse until you have a thick rough puree. Chill the serve with fresh warm bread.

 

Asparagus & Black Forrest Ham Pinwheels

Ingredients:

Bread:

  • 1 kg Bread Flour
  • 625 ml lukewarm water
  • 30 g fresh yeast
  • 2 tablespoons sugar
  • 1 tablespoon sea salt
  • flour for dusting

Filling:

  • 8 fresh asparagus spears, trimmed
  • 4 thin slices black forrest ham
  • 2 tablespoons butter, melted
  • ¼ teaspoon garlic powder
  • 1 Carton spreadable chive and onion cream cheese

Procedure:

Dough:

On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.

Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.

Knead your dough for about 5 minutes until dough is smooth and elastic.

Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.

Release air from dough by smashing it and banging on surface. Shape dough into round ball. Take sprigs of rosemary and remove leaves from stem. Allow dough to proof once more for 30min – 1 hour.

Preheat the oven to 350 F with pizza stone set in middle rack. Lightly flour pizza stone. Once preheated, gently place dough onto pizza stone. Carefully close oven door making sure not to slam. Bake 20-30 minutes until golden brown. Remove bread from oven place on a wire rack and let rest for 30 minutes.

Filling:

Place Place asparagus in a skillet; add 1/2 in. of water. Bring to a boil. Reduced heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside.

Separate dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 in. of edges. Top each with ham, leaving 1/4 in. uncovered on one long side. Place two asparagus spears along the long side with the ham; roll up and press seam to seal.

Cut each roll into seven pieces. Place cut side down 1 in. apart on greased baking sheets. Combine butter and garlic powder; brush over spirals. Bake at 375° for 15-20 minutes or until golden brown.

Holiday Favorites from Chef Jane Butel | Blog | Holiday Recipes

This is a fairly involved Stollen recipe from All Star Chef Jane Butel, but we promise it’s well worth the extra effort. The original Stollens were made in Dresden, Germany in fine bake shops there. Hence, the name Dredener Stollens became popular. Serve it on Christmas morning with champagne to family and friends.

 


Stollen Christmas 2010 v2Stollen

Oven Temperature: 325 F
Baking time: 1 hour
Yield: 2 large loaves

Ingredients:

  • ¾ cup unsalted butter
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 1/2 teaspoon mace (if you do not have mace, substitute more nutmeg)
  • Grated rind of 1 lemon
  • Grated rind of ½ orange
  • 2 eggs
  • ¼ cup dark rum, brandy or sherry
  • 1 cup milk 1 package active dry yeast
  • ¼ cup warm water
  • 6 cups all-purpose flour, approximately
  • 1 cup raisins
  • 1 cup currants (if unavailable, substitute more raisins)
  • ¼ pound each candied orange peel, lemon peel, and citron
  • 1 slice candied pineapple
  • 1 cup toasted almonds1 ½ pound candied whole red and green cherries
  • ¼ cup melted butter
  • Powdered sugar

Preparation:

  • Cream butter, add sugar gradually and cream until fluffy. Blend in salt, nutmeg, mace, lemon and orange rind.
  • Add eggs. One at a time, beating well after each addition. Add liquor and milk.
  • Soften yeast in water and stir into mixture. Add flour until dough is easy to handle. Turn out on a lightly floured board and knead until the dough is satin smooth and the gluten is well developed.
  • Do not add more than ½ cup flour into the dough while kneading as too much flour will make the bread dry and coarse.
  • Mix together all fruit except cherries, then dredge with ¼ cup flour, making sure each piece is covered.
  • When the dough is smooth, add the fruit and almonds, a small amount at a time, until the fruit is spread throughout the dough and all is used.
  • Poke holes in the dough with your forefinger and place a cherry in each hole. This prevents mashing the cherries.
  • Divide the dough in half and place in large well-greased bowls; brush generously with melted butter and set a warm place to rise. Since the dough is heavy with fruit, it will require about 8 hours to rise.
  • To form, turn out on a lightly floured board, punch down and divide in half. To make typical stollen or crescent shaped loaves, first pat the dough into an oblong shape, then fold in half lengthwise.
  • Place loaves on a greased baking sheet; brush with butter and let rise until doubled.
  • Preheat oven to 325F during last 10 minutes of rising.
  • Bake for 1 hour, brush several times with melted butter as the loaves are baking. When baked, dust generously with powdered sugar just before serving. Serve warm.

 

Reprinted with permission from Jane Butel’s Freezer Cookbook.

 

#HolidayTableTalk with Marc Vetri | Blog | Recipes

Looking for a new way to serve turkey?  Try these turkey cutlets, Milanese style from Chef Marc Vetri.  This a great recipe for someone that is looking to make something other than traditional whole turkey at Thanksgiving

 

blog - vetriTurkey Cutlets Milanese Style

Serves 4 – 6 servings

Ingredients:

  • 1 1/2 lbs – boneless, skinless turkey breast, cut into 8 slices on the diagonal
  • 1 cup – all-purpose flour
  • 2 – eggs, lightly beaten
  • 2 cups – plain bread crumbs
  • Salt and pepper
  • 1/4 cup – grapeseed oil
  • 2 tablespoons – unsalted butter
  • Maldon sea salt, for sprinkling
  • 4 ounces – arugula
  • 2 tablespoons – lemon vinaigrette (see below for recipe)
  • 1/2 cup – shaved Parmesan cheese
  • 1/2 – lemon, cut into 4 wedges

Preparation:

  • Place a slice of turkey between two sheets of plastic wrap.  Using a flat meat mallet or small iron skillet, pound the turkey breast slice to an even thickness of about 1/4 inch.  Repeat with the remaining slices.
  • Put the flour in a shallow bowl, the eggs in a second one, and the bread crumbs in a third.  Season the flour with salt and pepper to taste.  Coat the flattened turkey slices in the flour, patting off any excess.  Coat with egg using one hand, and immediately dredge in the bread crumbs using your other hand.  Put each slice on a wire rack to rest for 10 minutes.
  • Heat the oil in a large skillet over medium-high heat.  When hot, add the butter and melt.  In two batches, pan fry the breaded turkey slice in the hot fat until browned and crisp, 2 to 3 minutes per side.  Drain on paper towels and sprinkle with Maldon sea salt.
  • Dress the arugula with the lemon vinaigrette and a little salt.  Mound a small pile of dressed arugula on each turkey slice.  Top with a couple of Parmesan shavings and garnish with a wedge of lemon.
  • Remove from oven and serve immediately with honey-chipotle butter.

 

Lemon Vinaigrette

Makes 3/4 cup

Ingredients:

  • Juice of 1 lemon
  • 1/2 cup – extra virgin olive oil
  • Salt and ground black pepper

Preparation:

  • Put the juice in a bowl.  Whisk in the oil in a thin, steady stream until incorporated with the juice.  Taste and season with salt and pepper.

Cooking Tip from Chef Jose Garces

When cooking the turkey, be sure to only flip them one time in the pan.  Let the turkey brown on one side then the other side.  This will ensure a crispy outside.

#HolidayTableTalk from Michael Symon | Blog | Holiday Recipes

Pork pie is the perfect holiday dish.  Not only is it delicious served hot out of the oven, but it is every bit as good warm or even at room temperature.

 

Pork Pie (from Michael Symon’s Carnivore, published 2012 by Clarkson Potter)

blog - symon 2Ingredients:

  • 8 ounces slab bacon , cut into medium dice
  • 2 pounds ground pork
  • Kosher salt and freshly ground black pepper
  • 1 cup chopped celery
  • 2 cups chopped red onions
  • 2 garlic cloves, chopped
  • 1 pound russet potatoes, peeled and cut into large dice
  • 1/2 cup chopped celery leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh savory
  • Pinch of ground cinnamon
  • Pinch of ground cloves
  • Pastry dough for 2 (8-inch) double-crust pies, homemade or store-bought
  • 1 large egg yolk beaten with 1 tablespoon milk

Preparation:

  • Put a large Dutch oven over medium heat.  Add the bacon and cook until crisp, about 3 minutes.  Remove the bacon from the pot and set aside on a plate.  Add the ground pork to the pot drippings along with some salt and pepper, and brown for about 3 minutes.  Remove the pork from the pot and set aside on the plate with the bacon.
  • Add the celery, onions, and garlic and cook for 5 minutes.  Deglaze the pot with 1 cup water, scraping up the bits on the bottom with a wooden spoon.  Return the prok and bacon to the pot along with the potatoes, celery leaves, parsley, savory, cinnamon, and cloves.  Simmer for 20 minutes, or until all of the liquid has evaporated.
  • Preheat the oven to 400 degrees F.
  • Meanwhile, roll out the chilled pie dough and prick all over with a fork.  Line two 8-inch pie plates with half of the dough and refrigerate for 15 minutes.
  • Fill the pie plates with the meat mixture.  Cover both pies with the top crusts, trimming and crimping the edges together to seal.  Brush the tops with the egg yolk mixture and season with salt and pepper.  Cut several steam vents in the center of each pie with a paring knife.
  • Bake the pies for 45 minutes to an hour, until the crusts are golden brown.  Let cool for at least 30 minutes before serving.

#HolidayTableTalk with Jose Garces | Blog | Holiday Recipes

Starting to plan your menu for Thanksgiving?  Add this amazing poblano corn bread with honey-chipotle butter to your list.  Chef Jose Garces loves making this recipe as a side dish around the holidays for family and friends.

 

PoblanoCornBread_DistritoPA_SL_118Poblano Corn Bread with Honey-Chipotle Butter

Serves 8 – 10 as a side

Poblano Corn Bread:

Ingredients:

  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 1 cup granulated sugar
  • 4 eggs
  • 1 cup yellow corn meal
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup poblano rajas (see Cooking Tip)
  • 1/2 cup fresh corn kernels cut from the cob (if fresh corn isn’t available, frozen is fine)
  • 1/2 cup smoked cheddar, grated

Preparation:

  • Preheat oven to 350 degrees F, with the oven rack in the center of the oven.
  • Generously butter a cast iron pan or baking dish.  In a small stand mixer fitted with the paddle attachment, combine butter and sugar.  Cream the two ingredients together on medium speed until the mixture is light and fluffy, about 2 minutes.
  • In another mixing bowl, combine corn meal, salt and baking powder and stir to combine.  With the mixer on the lowest speed, slowly add corn meal mixture to the creamed butter and sugar.  When mixture is homogenous, remove paddle attachment and add corn and smoked cheddar to the batter.  Using a rubber spatula, gently fold in corn and cheddar.
  • Spread batter in your prepared cast iron pan or baking dish.  Bake for 20 – 25 minutes, until bread is golden brown.
  • Remove from oven and serve immediately with honey-chipotle butter.

 

Honey-Chipotle Butter:

Makes 1 1/2 cups

Ingredients:

  • 1 chipotle pepper in adobo, pureed thoroughly in blender (you can deseed the chipotle first if you’d prefer to dial down the heat)
  • 1/2 cup Acacia honey
  • 1 cup unsalted butter, softened (2 sticks)
  • Kosher salt, to taste

Preparation:

  • In a small saucepot, combine honey and pureed chipotle and set over medium heat.  Steep chipotle and honey together until very fragrant and honey just starts to boil.  Carefully remove from heat and strain mixture into a small mixing bowl.  Add butter and whisk together until creamy.  Season to taste with salt.  The butter can be made 5 days in advance and stored in the refrigerator in an airtight container.

Cooking Tip from Chef Jose Garces

Be sure to roast your poblano peppers before slicing them into rajas (strips) in order to remove the skins and to import that roasted flavor into the bread.  It’s easy to do over the open burner flame of a BlueStar® range with tongs, or in the oven under the broiler, turning frequently.  After the poblanos are charred and blistered on all sides, transfer immediately to a bowl and cover securely with plastic wrap to steam.  Then the skins are a snap to remove.

#HolidayTableTalk: Ryan Scott | Blog | Holiday Recipes

Butternut squash baked zitiChef Scott credits his mom with instilling in him a love and passion for food.  ”Whether it’s at home or in front of a live audience, my mom is still my favorite cooking partner.  I make the recipes that she taught me as a kid growing up.”  Squash is a fall favorite for recipes; try this great twist on a traditional baked ziti.

 

Chicken Butternut Squash Baked Ziti

Ingredients:

  • 32 ounce carton butternut squash soup
  • 3 cups cooked rigatoni
  • 1 pound pre-roasted chicken, shredded
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup of ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 8 tablespoons unsalted butter
  • 15 sage leaves

Preparation:

  • Preheat oven to 350° F.
  • In a medium pot over medium heat, bring butternut squash to a boil.  Lower heat and reduce sauce, about 15 minutes.
  • In a large saucepan over medium heat, add olive oil and saute onion and garlic until translucent and not browned.  Stir in Italian seasoning, red pepper flakes and chicken, for 2 minutes.
  • In a mixing bowl, combine Parmesan and breadcrumbs together.
  • In a 13 x 9 baking dish, mix butternut squash sauce, 1/2 of ricotta cheese, rigatoni, and chicken until just combined.  Dot with remaining ricotta and spread an even layer of Parmesan bread crumbs over top.
  • Bake until cheese is melted through and breadcrumbs are golden brown, about 20 minutes.
  • Meanwhile, melt butter in a small saucepan over medium high heat.  Crisp sage leaves for about 8 minutes and remove with slotted spoon onto a paper towel lined plate.  Sprinkle on top of baked ziti.