Ingredients
Soft White Roll
2 1/4 teaspons (1 packet) active dry yeast
1 1/4 cup warm lowfat milk (105-110º F)
1 1/2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
Up to 4 cups all purpose flour (I used 3 1/4 cups bread flour)

Dutch Crunch Topping
4 1/2 teasppons (2 packets) active dry yeast
1 cup warm water (105-115º F)
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1 1/2 cups rice flour (I used 2 cups home-made rice flour)

Louisville Hot Browns
2 tablespoons butter
2 tablespoons flour
1 cup milk (I used 1%)
3/4 cup shredded Cheddar Cheese (I used a Mexican blend)
1/2 cup freshly grated Parmesan cheese
4 Dutch Crunch Rolls, sliced in half
12 turkey slices (I used peppered turkey)
8 slices bacon, cooked
1 cup quartered grape tomatoes, seasoned with salt and pepper

Directions
1. Soft White Roll

2. In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).

3. Add in vegetable oil, salt and 2 cups of flour. Mix at low speed until the dough comes together.

4. Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (For me this was 1 1/4 cups flour.)

5. Knead for about 4 minutes, until smooth and elastic. Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.

6. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size.

7. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).

8. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

9. Coat the top of each roll or loaf with the topping (recipe below). Let stand for 20 minutes after applying the topping.

10. Bake in a preheated 380º for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

Dutch Crunch Topping
1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.

2. Coat the top of each loaf or roll with a thick layer of topping. (I used a scoop to gentle put it on top and then smoothed it with the back of the scoop.) You should err on the side of applying too much topping – a thin layer will not crack properly.

3. Let stand, uncovered, for 15 minutes and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color. *

Louisville Hot Browns
1. Melt butter in a small saucepan over medium heat. Whisk in flour until a thick paste forms. Continue whisking for 2 to 3 minutes until the flour is bubbling. Slowly whisk in the milk. When the sauce is smooth and thickened, add cheddar and Parmesan cheeses and cook for 2 minutes more until cheese is melted. Set aside.

2. Place bottom half of rolls on a boiler pan. Top with turkey, bacon, tomatoes and cheese sauce. Broil 3 inches from heat for 4 minutes or until cheese sauce is golden. Serve immediately.

4. *The Dutch Crunch Rolls were best eaten on the day they were made.


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Sources : Louisville Hot Browns On A Dutch Crunch Roll Photo | Louisville Hot Browns On A Dutch Crunch Roll Recipe

Ingredients
2 cups strawberries
1/2 cup sugar ( you can put more if you like!)
1 tsp fresh lemon juice
2 cups finely crushed ice

For decoration:
fresh strawberries, lemon zest and pieces, straws, little umbrellas etc.

Directions
1. Wash thoroughly the strawberries and remove the leaves.

2. Place whole in a large bowl and add the sugar on top. Stir once and leave them overnight ( or for a couple of hours) in the refrigerator.

3. The next day combine the strawberries, lemon juice and ice in a blender. Blend until it has the consistency of a slushy. Serve immediately in martini glasses!


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Sources : Easy Non-alcoholic Strawberry Daiquiri Photo | Easy Non-alcoholic Strawberry Daiquiri Recipe

Ingredients
3/4 pound green beans, trimmed
1 pint grape tomatoes, halved
1 tbsp olive oil, plus more for grill grates (can also cook over stove top)
Organic sea salt and freshly ground pepper
2 strip steaks (about 1-inch thick), This is about 1 1/2 pounds total. Trim of excess fat and halve.

Chimichurri Sauce Recipe
- 1/2 small garlic clove
- 1 tbsp red-wine vinegar
- 1/4 c fresh herbs, such as parsley, mint and cilantro
- 1 tbsp extra-virgin olive oil
- 1 tbsp water
- organic sea salt and freshly ground black pepper

Directions
1. Place double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim.

2. Toss the green beans and tomatoes on foil with 1 tbsp olive oil; season with salt and pepper.

3. Preheat a grill to medium.

4. Lightly oil the grill grates and season the steak with salt and pepper.

5. Slide the goil onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.

6. Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare.

7. For the sauce, combine garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

8. Remove steaks to cutting board to rest 5 minutes. Slice and serve steak and the vegetables with the Chimichurri sauce.


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Sources : Grilled Steak With Green Beans, Tomatoes And Chimichurri Sauce Photo | Grilled Steak With Green Beans, Tomatoes And Chimichurri Sauce Recipe

As spring turns into summer, millions of Americans will rush outdoors to light up a grill in celebration. Take some simple steps before, during and after the party to minimize any hangover, gastronomic or otherwise. Here are some simple do's and don'ts from experts who know how to prevent the most common grilling mishaps.

1. Read or reread the owner's manual for your grill, says Leslie Wheeler, spokeswoman for the Hearth, Patio & Barbecue Association, a trade association based in Arlington, Va. Pay particular attention to the manufacturer's safety hints.

2. Give the grill a thorough inspection and cleaning. "Make sure the legs are sturdy, that things haven't rusted out, the vents are working properly and the burners are clean," Wheeler says. With gas grills, make sure there are no holes or leaks in any hoses, that the hoses are properly hooked up and all connections work properly.

3. Use care in positioning the grill. "Lots of people put the grill outside the back door but, really, is that the best place?" Wheeler asks. Grills need to be out of high-traffic areas so children and pets won't bump into them. Ideally, the grill should be at least 10 feet away from the house to reduce fire risk. If you live in a condominium or apartment building, make sure grilling is permitted and know what type of grills are allowed.

4. Pay attention lighting the grill. Open the hood before igniting a gas grill to vent any fumes that may be gathering there, Wheeler says. Don't pour additional lighter fluid on coals after they're lit; you risk a big flare-up.

5. Watch chicken especially. "People are terrified the chicken will be undercooked, so they leave it on too long or on too high a flame," says Cheryl Jamison, co-author with her husband, Bill, of "100 Grilling Recipes You Can't Live Without" (Harvard Common Press, $16.95). "You get a charred surface and chicken sushi inside." Chicken should be grilled over medium heat, Bill adds.

6. Stay focused: "We get frustrated when we see people not sticking with the food," Bill Jamison says. "They're going away, getting a beer, drinking a beer, while the food cooks without them paying any attention to the time or the temperature."

7. Don't move the food about. Put it on the grill, let it get a good sear on both sides, then move the food to more moderate heat to cook through, say the Jamisons, who live in Tesuque, N.M., just outside Santa Fe. Searing eliminates the risk of food sticking to the grill, Cheryl Jamison says.

8. Don't squash the burgers onto the grill. "All the juices will run out," Cheryl Jamison says.

9. Never sauce too soon. "Most sauces on the market are ketchup based, and there's sugar in them," says Myron Mixon, author of "Everyday Barbecue" (Ballantine, $24) and a judge on the reality television series "BBQ Pitmasters." "The sugars caramelize and start burning." He recommends applying sauce to food at the end of the grilling time or serving the sauce in a bowl at the table. If you want to dab something on the food as it cooks, Mixon, who loves in Unadilla, Ga., recommends an old Southern trick, a mop made of vinegar, salt and red pepper flakes. "Use it for basting, for flavor and for keeping the food from burning," he says.

10. Practice, practice, practice. Mixon says you should try out any unfamiliar grill recipe a few times before adding it to your party lineup. Don't sweat it if the dish doesn't debut on Memorial Day; there's always Independence Day fast approaching.

11. Clean the grill while it's still hot. The work will go faster, Wheeler says. Use a sturdy brush to get any food residue off the grill rack. Make sure the gas is turned off before closing the grill lid. Close the grill vents so a charcoal fire dies out quickly; you should be able to reuse some of the coals next time, she says.


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Sources : Don't Get Burned: Whether Novice Or Seasoned Griller, Check Out These Do's And Don'ts Photo | Don't Get Burned: Whether Novice Or Seasoned Griller, Check Out These Do's And Don'ts Article

Ingredients
2 cups finely crushed vanilla wafers (or graham cracker crackers, or ginger snaps)
½ cup chopped pecans
½ cup (1 stick) unsalted butter, melted
3 large ripe bananas
1 tablespoon lemon juice, freshly squeezed
¼ cup light brown sugar
1 tablespoon bourbon whiskey (or 1 teaspoon vanilla extract)
4 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
1 tablespoon bourbon whiskey (or 2 teaspoons vanilla extract)
½ cup roughly crushed vanilla wafers
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon bourbon whiskey (or 1 teaspoon vanilla extract)
1 banana, sliced (for garnish)

Directions
1. Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.

2. In a food processor, pulse the crumbs and pecans until they are finely chopped. While the processor is running, stream in the melted butter and pulse until the crumbs are moist and come together. Dump the crumbs into the prepared pan and pat down with your hands. Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan. Bake in preheated oven for 10 minutes. Remove and allow to cool completely.

3. In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly. Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.

4. In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy. Slowly stream in the granulated sugar and continue to cream together for another 2 minutes. Add the eggs one at a time, mixing well after each addition. Add in the bourbon or vanilla extract if using. Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated. Spread the filling over the crust and place in a roasting pan. Pour hot water into the larger roasting pan going half way up the springform pan. Bake in a 350°F oven for about 45 minutes to 1 hour. It may depend on your oven. You’ll know the cheesecake is done when the center is firm and doesn’t jiggle when shaken. If you find that the cheesecake is browning rapidly before being down, lower the oven slightly. Once done, place on a cooling rack and allow to cool down completely. Place in the fridge and chill for at least 8 hours.

5. In a large bowl add the cold heavy whipping cream. Beat until the cream begins to thicken. Add the powdered sugar and bourbon or vanilla extract if using. Continue to beat until the cream forms soft peaks. Cut the cheesecake into slices and pipe whipped cream onto each slice. Top with a vanilla wafer cookie and a banana slice. Sprinkle the middle of the cheesecake with the crushed vanilla wafers. Serve right away. Store any leftovers in the fridge covered with plastic wrap. Will keep for up to 5 days. Enjoy!!


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Sources : Bourbon Banana Pudding Cheesecake Photo | Bourbon Banana Pudding Cheesecake Recipe

Birth Name : Anthony Michael Bourdain
Favorite Dining Towns : Tokyo
Favorite Restaurants : Sukiyabashi Jiro
Favorite Dishes : Jamón Ibérico
Favorite Recipe : Boeuf Bourguignon

Anthony Bourdain is a 28-year veteran of professional kitchens, having worked as a dishwasher, line cook and chef in places good, bad and horrible — most of them in New York City. In 2000, he published a memoir of his experiences in the culinary underbelly. Kitchen Confidential became an unlikely, but enduring, international bestseller.

He has since milked that lucky break for everything it’s worth, following up with the gonzo-travel diary, A Cook’s Tour; a historical account of the notorious turn-of-the-century cook and disease carrier, “Typhoid Mary”; the crime novels “A Bone in the Throat,” “Gone Bamboo” and “The Bobby Gold Stories”; “The Les Halles Cookbook”; a collection of essays entitled The Nasty Bits; and the companion book to the Travel Channel series, No Reservations.

Since embarking on a round-the-world trip for “A Cook’s Tour,” he has continued traveling for No Reservations (now in its seventh season), for various publications, for public-speaking engagements and because he likes it. He lives in New York City with his wife, Ottavia, and his daughter, Ariane.


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Sources : Anthony Bourdain Photo | Anthony Bourdain Biography