Blueberry Cardamom Ice Cream

Posted on June 28, 2016 by admin
Blueberry Cardamom Ice Cream
Make individual portions of delicious frozen treats on any countertop, in as little as 10 minutes with the Zoku Individual Ice Cream Bowls
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Ingredients
  1. 1 cups heavy cream
  2. ½ cup whole milk
  3. 1/3 cup cane sugar
  4. pinch of salt
  5. 3 large egg yolks, beaten slightly
  6. ½ teaspoon pure vanilla extract
  7. 1 pints fresh blueberries plus more for serving
  8. 2 Tablespoons honey
  9. ¼ teaspoon cardamom
Instructions
  1. In a medium saucepan set over low heat, whisk together heavy cream, milk, sugar and salt until sugar is completely dissolved. Slowly pour 1 cup of the cream mixture into the egg yolks whisking gently to raise the temperature of the egg yolks. Then slowly add egg yolk mixture to the saucepan along with vanilla and cardamom and stir until mixture is thickened enough to coat the back of a spoon. Remove from heat.
  2. Place blueberries and honey in a blender and blend until smooth. Gently fold blueberry mixture into ice cream base and chill for 1-2 hours or until mixture reaches 40 degrees.
  3. Pour 5 fl. oz of mixture into the Zoku Ice Cream Maker and freeze according to instructions. Top with fresh blueberries for serving.
Notes
  1. ©Copyright 2016, Zoku
  2. Makes 1 quart
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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California Salsa

Posted on June 28, 2016 by admin
California Salsa
Yields 5
There's nothing quite like homemade salsa!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1/2 (55 g) medium onion, peeled
  2. 1 (10 g) jalapeño pepper, seeds and membranes removed
  3. 1/4 cup (5 g) fresh cilantro
  4. 1 teaspoon fresh lemon juice
  5. 1 teaspoon salt (optional)
  6. 6 (672 g) ripe Roma tomatoes, quartered (24 quarters), divided use
Instructions
  1. Place onion, jalapeño pepper, cilantro, lemon juice, and six of the tomato quarters into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to Variable 5.
  4. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
  5. Reduce to Variable 3 and remove the lid plug. Add the remaining tomatoes through the lid plug opening.
  6. Blend for an additional 10 seconds or just until desired consistency is reached, using the tamper to press the ingredients into the blades. Do not over mix, leave chunky. Serve with tortilla chips.
Notes
  1. This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
  2. ©Copyright 2016, Vitamix
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Barbecue Chicken with Alabama White Barbecue Sauce

Posted on June 28, 2016 by admin
Barbecue Chicken with Alabama White Barbecue Sauce
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Chicken
  1. 4 egg yolks
  2. ¼ cup apple cider vinegar
  3. ¼ cup water
  4. 2 tablespoons poultry seasoning
  5. 2 tablespoons salt
  6. 1 cup grapeseed oil
  7. 6 chicken leg/thigh pieces
  8. approx. 1 ½ cups Alabama white barbecue sauce
Alabama White Barbecue Sauce
  1. 2 egg yolks
  2. ¼ cup lemon juice
  3. 3 tablespoons apple cider vinegar
  4. 2 teaspoons salt
  5. ½ teaspoon garlic powder
  6. ½ teaspoon cayenne pepper
  7. 2 teaspoons ground black pepper
  8. 1 cup grapeseed oil
Chicken
  1. In a food processor fitted with a metal blade, blend the egg yolks, vinegar, water, poultry seasoning, and salt until the yolks fluff a little, about 30 seconds. With the processor running, slowly drizzle in the oil, the mixture will blend, emulsify, and resemble a thick mayonnaise. You will hear the sound change to a whop, whop; it should take about 1 minute. Spoon the marinade into a large zip-top bag, add the chicken pieces, and massage until the chicken is completely covered with the marinade. Zip the top closed, pressing out any air as you seal the bag. Set the bag in a bowl in the refrigerator overnight or for up to 24 hours.
  2. Pour ¾ cup of the Alabama white barbecue sauce into a bowl to use for basting. Set the EGG for indirect cooking at 375-450°F/191-232°C. Remove the chicken from the marinade and pat completely dry. Scrape the cooking grid clean and coat with oil. Place the chicken, skin side down, on the grid and cover with an aluminum drip pan or tent with foil. After 10 minutes, flip the chicken pieces. Cover again with the pan or foil. After 10 more minutes, baste the chicken with the sauce, flip so the skin side is down, and baste again. Cover with the pan or foil, cook for another 10 minutes, and then baste, flip, and cover again. Cook, baste, flip, and cover one last time, for a total cooking time of 40 minutes. Discard the basting sauce. Remove the chicken from the grill and rest, tented with foil or a foil pan, for 10 minutes. Serve with remaining sauce on the side. Serves 4
Alabama White Barbecue Sauce
  1. In a food processor fitted with a metal blade, combine the egg yolks, lemon juice, vinegar, salt, garlic powder, cayenne, and black pepper and process until the yolks fluff a little, about 30 seconds. With the processor running, slowly drizzle in the oil; the mixture will blend and emulsify but won’t be as thick as the marinade used for the barbecue chicken. You will again hear the sound change to a whop, whop; it should take about a minute. Makes approx. 1 ½ cups
Notes
  1. Recipe courtesy of Kevin Gillespie, as seen on www.biggreenegg.com
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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