Recipe by Chef Tim McCoy
Makes 30 pot stickers.
2 cups all-purpose flour, plus additional for kneading
6 cups shredded Napa cabbage
4 ounces ground pork
1/4 cup finely minced scallions
1 Tbsp. ginger, finely minced
1 Tbsp. soy sauce
1 1/2 tsp. sesame oil
2 tsp. plus 4 Tbsp. vegetable oil
1 tsp. rice wine
1/2 tsp. sugar
Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.
Blanch cabbage in boiling salted water and drain well. Set aside.
In a medium bowl, combine the pork, scallions, minced ginger, soy sauce, sesame oil, 2 tsp. vegetable oil, rice wine, and sugar. Add cabbage and set aside.
After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into a rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.
Place about 2 tsp. of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough to seal the dumpling. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.
Heat a skillet over medium-high heat until hot but not smoking. Add 1 Tbsp. oil, and add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.
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Plug in the Roku to the TV as you normally would. In settings, search for the wifi network you wish to use. You'll get an error message that says “no internet” Don't panic. A window should pop up with an option to select “I am at a hotel or college dorm”. Select that option then follow the on-screen instructions!
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By the way...if you're a Time Warner customer, the company has been testing using a Roku in place of cable boxes in a couple markets. Stay tuned.
1/2 teaspoon vegetable oil
4 tablespoons cake flour
1-1/2 tablespoons sugar
1/2 teaspoon matcha powder
1/4 teaspoon baking powder
pinch of salt
2 tablespoons whole milk
1/4 teaspoon vanilla extract
1. Place the oil in a mug and swirl around to grease the inside.
2. Add the cake flour, sugar, matcha powder, baking powder and salt into the mug, stirring together.
3. Pour in the milk and vanilla, then cook in the microwave on high for 45 seconds.
4. Let cool slightly and serve.
*images, courtesy of Disney, LucasFilm
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Makes 2 Pies
Graham Cracker Crust:
2 1/2 cups Graham Cracker crumbs
1 pkg. vanilla sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt
1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 (6 oz.) can frozen lemonade concentrate, room temperature
2 (8 oz.) packages cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 1 lemon
1 additional lemon for garnish
1 envelope unflavored gelatin
1/4 cup cold water to soften
2 cups heavy cream, chilled
1/2 cup confectioners’ sugar
1 pkg. vanilla sugar
In a large bowl, combine crust ingredients, mix well. Press into 2 pie dishes.
In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended. On low speed, add lemonade, vanilla sugar, salt, zest and juice of lemon.
Increase speed and beat until blended. Heat gelatin with water in the microwave for 10 seconds to melt. Stir into lemon filling. Fold in whipped cream. Pour into crust, refrigerate 2-3 hours or overnight.
In a large mixing bowl, whip all Chantilly cream ingredients to stiff peaks. Fill a pastry bag fitted with a large star tip and pipe rosettes on top of each pie. Place lemon slices on top of rosettes and serve.
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Makes 12-14 servings
3 Tbsp. olive oil
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4 inch dice
2 lg. zucchini, rinsed and cut into 1/4 inch dice
1 cup broccoli florets
2 potatoes, peeled and cut into 1/2 inch chunks (optional)
1 cup dry white wine
3 cups canned tomato chunks
4 qt. vegetable stock
½ lb. lasagna noodles
1 lb. fresh spinach, stems trimmed, leaves cut into thin strips
1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained
1 cup grated parmesan cheese
1/4 teaspoon red chili flakes (more or less to taste)
Salt and freshly ground pepper, to taste
1 ½ cup sour cream
1/2 cup fresh basil, chopped
Heat the oil in a large stockpot over medium-high heat. Stir in the carrots, zucchini, potatoes, broccoli and cook, stirring frequently for 10 minutes, add the wine and garlic. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the spinach, and beans and uncooked lasagna noodles broken into pieces. Simmer the soup uncovered, stirring occasionally, for 45 minutes.
Season to taste with chili flakes, salt and pepper. Add parmesan cheese. Serve with dollop of sour cream and sprinkle of basil.
1 1/3 cups oreo cookie crumbs
6 Tbsp. (3/4 stick) unsalted butter
2 1/2 cups cream cheese, room temperature
3/4 cup sugar
1/4 cup heavy cream
1 Tablespoon espresso powder
1 1/2 Tbsp. cornstarch
3 large eggs
3 large egg yolks
8 oz. semisweet chocolate, melted
2 oz. heavy cream
1 Tablespoon vanilla extract
Preheat the oven to 350° F. Melt butter and pour over crumbs in a large mixing bowl. Mix ingredients together until crumbs are well saturated by butter. Press crumb mixture into pan and up sides of a 9 inch spring form pan. Bake in oven for 8-12 minutes until crust feels dry and firm.
Mix cornstarch and espresso powder into heavy cream until thoroughly mixed together. Set aside.
In a kitchen mixer, beat the cream cheese to a smooth consistency. Mix in sugar. Beat in eggs and yolks a little at a time. Add the espresso mixture and mix to a smooth batter.
Wrap the outside of the cooled spring form pan with cling wrap and then aluminum foil. This is to prevent water from seeping into the cake. Sit the spring form in a baking dish and pour the cheesecake filling into the spring form. Fill the baking dish with boiling water to come about half way up the spring form pan.
Bake in the water bath for approximately 35-45 minutes until the top of the cheesecake is firm but underneath is still slightly giggly. Remove spring form from pan in oven and immediately remove foil and wrap. Allow the cheesecake to cool. Then refrigerate overnight to set.
Over a double boiler, melt chocolate. Once melted, stir in heavy cream and vanilla extract. Set chocolate mixture aside to cool slightly. Over a very cold cheesecake pour ganache and allow it to drip a little over the sides. Chill to solidify the chocolate ganache.
This year's NCAA tournament will be streamed live. Get every game, plus analysis, on demand video, social media content, and more. Look for the free apps on GooglePlay, AppleTV, GooglePlay, Chromecast, Amazon Appstore, Roku Channels, Windows Store, CBSSports.com, BleacherReport.com, and of course, NCAA.com/MarchMadness.
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5lbs littleneck clams (steamed, cleaned, and chopped...reserve the liquid)
1 cup water
1/4 cup dry white wine
2 bay leaves
2 Tbsp olive oil
2 cups fish or chicken stock
2 Tbsp butter
1 onion, small, diced
2 celery stalks, small, diced
3 carrots, small, diced
2-3 sprigs fresh thyme
2 fresh bay leaves
1 1/2 lbs fingerling potatoes, small, diced
1/2 cup heavy cream
In a large stock pot, steam the clams with the water, white wine and 2 bay leaves until they open. Discard any clams that have not opened. Do not consume. Remove the meat from the shell and strain the clam juice through a double layer of cheese cloth. Reserve the juice. Clean the clams and chop fine. Reserve the meat
In a 6 qt heavy bottom stock pot, heat oil and saute the onions, celery, and carrots until tender. Add the fresh thyme and bay leaves. Cook for 1 minute. Add the potatoes and cook until they just become tender. Add the reserved clam juice and clam meat. Bring to a simmer, cook until the potatoes are cooked through. Finish with the heavy cream.
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2 cups cooked lobster meat
8 oz cream cheese
6 oz cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup lemon juice
1Tbsp lemon zest
1/4 cup scallions (washed and diced)
In a double boiler, melt cream cheese and cheddar cheese, stirring together. Add lemon zest, Parmesan cheese and lemon juice. Fold in lobster. Stir to combine. Spread on toasted French bread, sprinkle with scallions.
To make Bruschetta:
16 French baguette slices (1/2" thick)
3Tbsp olive oil
Heat grill, or pre-heat oven to 375.
Arrange the bread slices on a large baking sheet. Drizzle with olive oil, then place on hot grill and mark on one side. Alternatively, bake until golden and crisp (6-8 minutes)