20 oz unsalted butter

2 c brown sugar

1 c white sugar

2-3 tsp kosher salt (i like \’em salty)

2 T vanilla

1/2 c creamy peanut butter (use the real stuff, not the \”natural\” stuff)

6 eggs

4 1/2 c AP flour

1 bag Nutter Butter cookies

-butter/spray your preferred vessel really well, and line the whole thing with parchment paper.

-melt the butter on the stove, and cook, stirring constantly and scraping the bottom of the pot, until it begins to turn a nice nutty golden color. BE CAREFUL b/c it will look perfect one second, and be BURNT all to hell the next. I usually remove the pan from the flame just as the color starts to come on, and it will continue browning on its own.

-after the browned butter has cooled slightly, add the sugars, salt, peanut butter and vanilla and beat to combine.

-add the eggs, beating after each one, but not overbeating–you don\’t want the batter to become fluffy.

- mix in the flour just until combined.

-spread half of the batter in the bottom of your pan. Split the Nutter Butters in half, and use both sides of the cookies to line the entire surface of the batter.

-spread the other half of the batter over the Nutter Butters.

-bake at 350 for 20 minutes and then take a look. the key to these is to not overbake them!! the edges should be puffed up and pretty set, and the rest with seem really soft, without being soupy. If it\’s soupy, give them another 3 minutes. Take them out even though you think they still need time–if you wait until the whole pan seems \”set\”, they\’ve been in too long!!!!

If you\’re using a smaller pan than a half sheet, just abide by how it looks: set edges and the rest is soft, squishy (not soupy) = done

set edges and the rest is puffy and firm = overdone

Chef Jax is a private chef, serving the metro Atlanta area since 2008.  Passionate about natural foods, she is an avid proponent of Georgia Organics, and the GROW! Young Farmers initiatives.  Her creative, thoughtful approach to ingredients and flavors has led her to cook for local entertainers and radio personalities, as well as private clients who seek the trifecta of eating healthy, eating delicious & eating at home.

Find out more about Chef Jax by going to here  Facebook page

Ingredients:

1 lb ground sirloin

Olive oil (not extra virgin, just regular olive oil)

7 cloves of garlic, minced

2 inch knob of fresh ginger root, peeled & minced (or run it through a microplane)

1 red onion, diced

1.5 cups diced green & red bell pepper

1.5 cups diced carrot

1-3 hot chili peppers (depending on your tolerance for heat), seeded and chopped very small

3 Tablespoons HP sauce (condiment from the UK, sub A-1 if you can’t find it)

½ cup Guinness Stout, or your favorite dark beer

3 Tablespoons fresh tomato puree (about one large ripe tomato, pureed in a blender, seeds & hard pulp removed)

2 Tablespoons Madras curry paste (my favorite brand is Patak’s)

1 bunch fresh cilantro (chop the stems very small, reserve the leaves)

6 cups beef stock (unsalted)

1 jar garam masala (Indian spice blend, can be found at good grocery stores)

1 teaspoon of Saigon cinnamon

1 teaspoon ground allspice cloves

2 Tablespoons chopped fresh thyme (leaves removed from stems)

2 cups butternut squash, chopped into 1-inch dice

2 cups fresh pumpkin, cut into 1-inch dice

1.5 cups Basmati rice

1 cucumber, peeled & seeded

2 cups high quality Greek yogurt (plain)

1 Tablespoon lemon juice

Kosher salt & fresh ground black pepper

Directions:

In a large skillet or stock pot, heat a couple of tablespoons of olive oil, and brown the ground beef.  Season with a bit of salt, pepper, and a liberal sprinkle of the garam masala.  Once browned and crumbled, add the  minced garlic & ginger, diced red onion, bell pepper, carrot, chopped cilantro stems & diced chilis.  Cook for 5-7 minutes, stirring occasionally.  Add a touch more salt/pepper and garam masala, as well as the cinnamon & allspice and cook for about 5 more minutes, or until the veg softens.

Add the curry paste, tomato puree, HP sauce, and beer and stir until well combined.  Let this cook on a medium-low heat for about 7-10 minutes until it starts getting really fragrant.  Then stir in 5 cups of the beef stock. Save the remaining 1 cup to thin it out, in-case your soup gets too thick or too spicy. Stir well, and then pour this mixture into a large crock pot, and let it simmer on low for 2-3 hours.  In the alternative, pour into a large dutch oven, and keep warm in a 250 degree oven for 1.5 hours.

Wipe out your original skillet, and add another liberal splash of olive oil, over medium heat.  Add the diced pumpkin & squash, season with salt, pepper & a liberal sprinkle of the garam masala.  Stir in the chopped fresh thyme.  Toss or stir the skillet well, and cover with the lid.  Reduce the heat a bit, and cook the pumpkin/squash for about 8-10 minutes.  Then toss or stir again. Add the rice to the skillet, with 3 cups of water & stir until combined.  Replace the lid and let the rice cook for 8-9 minutes with the lid on.  Turn off the heat, but leave the lid on the skillet, and allow the rice to steam for an additional 8-10 minutes.  Remove the lid & stir to fluff the rice.  Add the pumpkin/squash/rice mixture to the crock pot, or dutch oven and stir well.  Taste for seasoning, and add the remaining cup of beef stock, or additional seasoning if desired.

Dice the cucumber very small.  Stir into the yogurt with the lemon juice, and a pinch of salt and pepper.  Chop the reserved cilantro leaves.  Garnish the soup with a dollop of cucumber yogurt mixture, and a sprinkle of chopped fresh cilantro leaves. 

1 head Napa cabbage, cut into 1/4-inch strips
1 small head red cabbage, cored and chopped
2 large carrots, peeled and julienned
2 bunches scallions (green onions), thinly sliced (white and pale green parts only)
1 large English (hothouse) cucumber, peeled, cored and julienned
1 large bunch cilantro, chopped
2 cups cooked shelled edamame (soybeans)
2 cups roasted peanuts4 breasts grilled garlic chicken
1 cup lime-cilantro dressing
4 cups fried wonton strips
2 cups crisp rice sticks
2 ripe Hass avocados, peeled, pitted, cut into 1/2-inch dice (optional)
1/2 cup Thai peanut dressing

Place cabbages, carrots, scallions, cucumber, cilantro, edamame and peanuts in very large mixing bowl and toss to mix.
Cut chicken into ½-inch cubes and add to mixing bowl.
Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Gently toss in fried wonton strips. Divide salad among four, very large, chilled serving plates and top with crisp rice sticks.
Sprinkle crisp rice sticks over top of each salad, then use a squeeze bottle or syrup dispenser to drizzle Thai peanut dressing over rice sticks.
If serving the salads with avocado, distribute over the salads. Serve immediately.

Lime Cilantro Dressing
Makes 1 cup

1/4 small red bell pepper, cored and cut into 1/2-inch pieces
1 small bunch cilantro leaves, coarsely chopped
1 tablespoon + 2 teaspoons honey
1 tablespoon + 2 teaspoons white vinegar
1 tablespoon + 1 1/2 teaspoons lime juice
1 1/2 teaspoons light corn syrup
2 teaspoons Dijon mustard
1/2 teaspoon Asian sesame oil
1/4 teaspoon minced fresh ginger
1/2 teaspoon kosher salt
1/4 ground black pepper
1/2 cup extra-virgin olive oil

Place bell pepper and cilantro leaves in the work bowl of a food processor, then add remaining ingredients except for olive oil. Process until smooth, 30 to 60 seconds.
With food processor on, add olive oil in a thin stream and continue processing for 1 minute after all the oil has been added; there should be no oil on the surface. Store covered in refrigerator for up to 1 week (whisk before using).

Thai Peanut Dressing
Makes ½ cup

2 tablespoons creamy peanut butter
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 1/2 teaspoons water
1 1/2 teaspoons soy sauce
1 tablespoon sugar    
3/4 teaspoon kosher salt
1/4 teaspoon (scant) cayenne pepper
Pinch of crushed red pepper flakes
1 tablespoon canola oil

Whisk together peanut butter, vinegar, honey, water and soy sauce. Stir in sugar, salt, cayenne and red pepper flakes. Add oil and continue whisking until smooth. Use immediately or refrigerate for up to five days. Bring to room temperature and whisk before using.
Grilled Garlic Chicken

2 pounds boneless, skinless chicken breasts
6 tablespoons olive oil
2 tablespoons finely chopped garlic
1 tablespoon soy sauce
1 1/2 teaspoons kosher salt

Place chicken breasts between sheets of waxed or parchment paper, and gently pound to a thickness of ½ inch. Do not pound them too thin; this is just to ensure they will cook evenly.
Combine olive oil and seasonings in a large mixing bowl. Stir to mix. Add chicken breasts to bowl, one by one, turning each in the marinade. Place chicken in refrigerator for 10 to 20 minutes.
If you have a hot grill available, grill chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat oven to 350 degrees Fahrenheit and bake chicken in a pan, for about 30 minutes. The internal temperature should be 165 degrees Fahrenheit.Use chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.

Crisp Rice Sticks and Friend Wonton Strips 
Makes 2 cups rice sticks or 3 cups wonton strips

1 quart canola oil
2 ounces (1 bundle) rice sticks (fine)
1 package wonton wrappers

Heat oil to 400 degrees Fahrenheit in a large, deep pot.
While oil is heating, gently unfold bundle of rice sticks and spread them apart. (Don’t worry if some of the pieces break; they can still be fried.) Cut wonton wrappers into ¼-inch strips and toss to separate the pieces.
When oil is hot, place all of rice sticks in the pan, pressing down gently with wire skimmer (if they won’t all fit, then fry half at a time). They will puff immediately. Fry for about 5 seconds. Fry wonton strips for about 30 seconds, or until golden.
Remove immediately with wire skimmer, and drain on several layers of paper towels. Allow rice sticks or wonton strips to cool.
Gently crush fried rice sticks with your hands. Store either topping at room temperature in an airtight container for up to 24 hours.

Please visit www.teamhidi.org to see how you can help as well as get info on the fundraiser. This is one to dig deep for folks.  Thank you from the bottom of my heart.

Whether you’re visiting for business or pleasure, a local craving something new or just looking for a weekend adventure, Atlanta’s Grand Hyatt in Buckhead has you covered! The Hyatt’s fresh and contemporary restaurant, Cassis, is perfectly paired with their chic lounge in the Onyx Bar (which still has an after 5PM menu!). From delicious cuisine to daring cocktails, Buckhead’s Grand Hyatt attracts locals and tourists alike.

Executive Chef, Thomas Mckeown, is a European native with a side of successful southern flare. Combining his natural affinity for creative flavor and indigenous ingredients of the south, Mckeown has taken Cassis and Onyx to a new level of perfect pairing. Every Saturday, Chef Mckeown visits the Peachtree Road Farmers Market to pick out the very best of what Georgia farmers have to offer. And that’s only the beginning! Upon his return, Mckeown creates a unique seasonal menus based on what is fresh and what can be found local.

Each seasonal menu is piled with the freshest, local ingredients, your meal is then topped off with the perfect cocktail complement. It’s a win-win dinner date or business deal! You just can’t lose.

So get out of that same old boring weekend rut! Try something fresh, new and different– check out the food and wine at Grand Hyatt Buckhead. (You don’t even have to check in!)

• 12 or so small-medium apples, assorted types
• 1 small orange
• 1/2-1 cup brown sugar
• 3-4 cinnamon sticks
• 1 whole nutmeg
• 1 tbsp whole cloves
• water to cover

1. Wash and roughly chop apples and orange-do not worry about removing peels, seeds, or stems. Toss into a large stock pot.
2. Add sugar (I start with 1/2 cup, you can always add more later).
3. Add spices, and cover with water.
4. Bring to a boil and boil uncovered for at least an hour.
5. Cover and reduce to a simmer. Allow juice to simmer for at least two hours.
6. Uncover and use a potato masher to roughly mash content of pot. To further reduce: continue simmering until cider is dark and tastes sweet and spicy.
7. When cider is ready allow to cool then strain apple pieces and whole spices into a clean pitcher or pot. If you feel like it you can strain everything through a cheesecloth and twist and squeeze to get every last drop.
8. Serve hot. Store in the fridge and reheat as desired. I usually get about a 1/2 gallon.

;

Friday November 9, 2012 7pm

Kitchen Man Can proudly presents a new series of serious deliciousness: Simple Friday Dinners!

At the end of any long work week, allow us to treat you to some relaxation and good conversation over a wonderful home-cooked meal. Friday nights, Jason Apple will channel his true Kitchen Man Can skills to cook up something incredible and innovative for the fans.

You can sign up for the Simple Friday dinners on kitchenmancan.com by clicking on the “Simple” logo. Then, all you have to do is wait for the weekend and bring your appetite (your lover, mother, and friends too if you want)!

So please, let us feed you! Start your weekend fun on a happy note with some good, fresh food and friendly conversation