A simple blog about food, cooking, family, friends and the fun of ultra running. From the eyes of Chef Bill Bailey.

Tuesday, October 26, 2010


Serve these short ribs with buttered egg noodles tossed with chopped fresh parsley, or mashed potatoes or rice.

1/4 cup packed dark brown sugar
1 tbsp. paprika (not hot)
1 tbsp. curry powder
2 tsp. ground cumin
2 tsp. ground black pepper
2 tsp. salt
1 tsp. dry mustard
4 to 41/4 lbs. beef short ribs, cut into 4-inch pieces
3 tbsp. olive oil
4 medium leeks (white and pale green parts only), chopped
4 medium carrots, chopped
3 celery ribs, chopped
2 bay leaves
1/4 cup chopped garlic
2 cups beef broth
2 12-oz. bottles stout, such as Guinness
2 14-oz. cans diced tomatoes
In a small bowl, stir together the brown sugar, paprika, curry powder, cumin, pepper, salt and mustard.

Use paper towels to pat the ribs dry. Arrange them in a single layer in a shallow baking pan or a shallow baking dish, then generously coat all sides of ribs with spice mixture. Chill, uncovered, for 1 hour.

Place an oven rack in the lower third of the oven. Heat the oven to 375 degrees.

In a large Dutch oven over high, heat the oil until hot but not smoking. Add the ribs, working in batches if necessary, and quickly brown them on the three meaty sides (but not bone side), about one minute per side.

Transfer the meat to a large plate, then the add leeks, carrots, celery and bay leaves. Cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add garlic and cook for about 1 minute.

Add the broth, beer and tomatoes with their juice, then add the ribs and any juices accumulated on the plate. Bring to a boil, uncovered. Cover the pot tightly with foil, then the lid. Place in the oven and braise until the meat is very tender, 2 to 21/2 hours. A paring knife inserted into the meat should have little resistance.

Skim off excess fat from the surface of sauce. Discard the bay leaves before serving.
Makes 6 servings.

Friday, October 22, 2010

Chicken Paprikas (Paprikấs Csirke)

The key to great Paprikas is lot of onions & Hungarian Paprika. I’ve had this dish slightly thicker than this version, if desire stir in a little roux to thicken.

2-3 Sliced Onions
3 Tbs. Shortening
1 Tbs. Hungarian Sweet Paprika
½ tsp. Black Pepper
2 Tsp. Salt
5 lbs. cut up chicken pieces
1 C. Chicken Stock
½ Pint Sour Cream

Brown Onions in shortening. Add seasonings & chicken. Add Stock; cover and simmer slowly until chicken is tender. Stir in sour cream.

Happy Birthday Mom...

Monday, October 18, 2010

Lemon Blueberry Bread Recipe:

1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, room temperature
1/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 cup fresh blueberries

Lemon Glaze:
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees F  and place the oven rack in the center of the oven.
2. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).

3. In a separate bowl, whisk together the flour, baking powder and salt.
4. In another bowl, using an electric mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Scrape down the sides of the bowl as needed.
5. Beat in the vanilla extract and lemon zest. With the mixer on low.
6. Add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.
7. Gently fold in the blueberries.
8. Scrape the batter into the prepared pan.
9. Bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
10. Meanwhile, in a small saucepan, bring the 1/4 cup of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
11. When the bread is done, remove from oven and place on a wire rack.
12. Pierce the hot loaf all over with a wooden skewer or toothpick.
13. Brush the top of the loaf with the hot lemon glaze.
14. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

This bread is best served on the day it is made.
Makes 1 loaf

Sunday, October 17, 2010

Eggplant Parmigiano

• 2 medium or large eggplant (about 2 pounds each), cut into about 18, 1/2 inch-thick slices
• 1/4 cup extra-virgin olive oil
• 3 cups basic tomato sauce
• 1/2 cup freshly grated Parmigiano Reggiano
• 1 pound fresh mozzarella di Bufala, cut into 6, 1/4-inch-thick slices
• 1 bunch basil, leaves only
• 1/4 cup lightly toasted fresh bread crumbs
• Kosher salt, to taste
• Freshly ground black pepper

Heat grill pan over high heat until very hot. Peel stem off the top of the eggplant and cut eggplant, using bread knife, into 1/2-inch thick slices.

Drizzle slices with extra-virgin olive oil, season with salt and pepper and place on grill pan oiled side down. Season the other side with salt, pepper and oil. Cook for 3 1/2 to 4 minutes on the first side. (For darker grill marks, use bottle as a weight to press down on slices).

Turn over slices and cook for about half as long as first side, 1-1/2 to 2 minutes. Remove eggplant from grill pan.

Oil a baking sheet and assemble stacks, starting with the largest slices of eggplant as the bottom row. Spread 1/4 cup of the basic tomato sauce over each slice and sprinkle with 1 teaspoon grated Parmigiano. Repeat the layering of eggplant, sauce and Parmigiano. End with a layer of eggplant, sauce and buffalo mozzarella, sprinkled with Parmigiano. Three layers in total.

Place under the broiler for three minutes or until cheese is melted. Transfer stacks to serving plates, using a metal spatula.

Serve garnished with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of extra-virgin olive oil.

Friday, October 15, 2010

Chef Bill's Daily Dish

Brazilian Barbecued Flank Steak

Barbecued meats (churrasco) are served in churrascarias, Brazilian barbecued-meat restaurants, with a salsa-like sauce as an accompaniment. Since hearts of palm show up at every salad bar in these restaurants, Chef Bill has added them to the sauce to give it a tasty twist.

8 servings
Active Time: 30 minutes
Total Time: 30 minutes

• 6 cloves garlic, minced
• 1/2 small hot pepper, such as jalapeño or serrano, minced
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 2 pounds flank steak

• 1 14-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
• 4 medium tomatoes, chopped
• 1/2 cup chopped red onion
• 1/2 small hot chile, such as jalapeño or serrano, minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons red-wine vinegar
• 1/4 teaspoon kosher salt

1. Preheat grill to high (see Broiling Variation).

2. To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.

3. To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.

4. Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut the steak across the grain into thin pieces. Serve with the salsa.

Per serving : 215 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 37 mg Cholesterol; 7 g Carbohydrates; 29 g Protein; 2 g Fiber; 341 mg Sodium; 627 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat

Tips & Notes Broiling variation Instead of grilling, in Step 1 position oven rack 6 inches from the heat source and preheat broiler. In Step 4, cook steak on a broiler pan under the broiler until medium-rare, turning once, about 10 minutes total.