Every Tuesday Foxnews.com opens up the Fox Recipe Box, fully of tasty treats from award-winning chefs, best-selling cookbook authors, and your favorite TV cooking personalities.
This week, Emeril goes nuts, Fieri is feeling the blues, and Ramsay's Ribs are on display
Orange, Currant, and Pine Nut Couscous
This simple couscous side dish is a nice complement to many entrees— and it’s pretty, too. The bright flavors of the orange segments and currants create bites of contrasting tastes, and the toasted pine nuts add a bit of texture.
Prep time: 12 minutes Cook time: 3 minutes, inactive time: 5 minutes, total: 20 minutes
About 4 cups, 4 servings
2 cups water
2 tablespoons extra- virgin olive oil
1⁄2 cup diced red onion or shallots (small dice)
1⁄2 cup diced carrots (small dice)
1⁄2 cup dried currants
1 teaspoon grated orange zest
3⁄4 teaspoon salt
1⁄2 teaspoon freshly ground white pepper
one 10- ounce package couscous
1 orange, peeled and segmented
1⁄4 cup pine nuts or chopped walnuts, lightly toasted
1 tablespoon chopped fresh mint or parsley
Combine the water, olive oil, red onion, carrots, currants, orange zest, salt, and white pepper in a small saucepan, and bring to a boil. Cook at a slow simmer for 2 minutes to make a flavorful broth.
Meanwhile, place the couscous in a medium heatproof bowl.
Pour the hot broth over the couscous and cover with plastic wrap. Allow to steam for 5 minutes.
Remove the plastic wrap. Add the orange segments, pine nuts, and mint, and fluff the couscouswith a fork. Serve hot.
From Emeril 20-40-60
Blue Cornmeal Waffles
Serve the waffles with honey butter and sliced bananas, and make them really special by putting two or three strips of cooked bacon in the waffle iron after adding the batter.
Makes 12 (3 by 4 - inch) waffles
1½ cups blue cornmeal
1½ cups all-purpose flour
¼ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
2 cups buttermilk
4 large eggs
1/3 cup (5½ tablespoons) unsalted butter, melted
Preheat a nonstick waffle iron. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl. In another bowl, beat the buttermilk, eggs, and butter with a fork. Stir the wet ingredients into the dry.
Pour a generous ¼ cup batter per waffle into the waffle iron. Cover and cook until the waffles are fragrant and golden brown, and the steam slows, about 4 minutes.
Roast Rib-Eye with Caramelized Shallot and Red Wine Gravy
As with any roast, a great end result depends as much on the quality of the meat as on the cooking. Spend a little more on a good beef roast and you’re halfway there. If you buy a bone-in rib-eye roast, choose one that weighs 41⁄2 to 51⁄2 pounds for this dish.
31⁄2- to 41⁄2-pound boneless beef rib-eye roast, trimmed
2 tablespoons olive oil
large handful of fresh rosemary, leaves from a few sprigs chopped
2 large shallots, thinly sliced
1 garlic clove, crushed
2 tablespoons all-purpose flour
1–2 tablespoons balsamic vinegar
2⁄3 cup red wine
2 cups beef stock
few sprigs of fresh tarragon, leaves chopped
Preheat the oven to 450°F. Drizzle a little olive oil over the meat, then rub all over with salt, pepper, and the chopped rosemary.
Put the beef, fat-side up, on a bed of rosemary sprigs in a large roasting pan. Roast for 20 minutes, then reduce the heat to 375°F. For medium-rare beef, continue roasting for 12 minutes per pound, or 18 minutes per pound if you prefer it medium. Turn the beef over halfway through the cooking. To check for doneness, insert a thin skewer and press lightly: the pinker the juice, the rarer the meat.
Remove the beef from the oven, transfer to a warm platter, and loosely cover with a piece of foil. Let rest for 15–20 minutes while you make the gravy.
Remove the rosemary sprigs from the roasting pan, then pour off all but about 2 tablespoons of the fat. Set the pan over medium heat.
Add the shallots, garlic, and a little salt and pepper. Fry, stirring frequently, until the shallots begin to soften, 5–6 minutes. Increase the heat slightly and fry the shallots until they are golden and lightly caramelized. Add the flour and stir for a few minutes. Pour in the vinegar and red wine and stir well to mix. Pour in the stock and bring to a boil. Boil until the sauce has reduced and thickened to your liking, 10–15 minutes. Season to taste and stir in the tarragon.
Carve the beef thinly and serve with the gravy in a warm gravy boat.
From Cooking with Friends