Treasure Chest

519 Chicken (edit version) 519雞扒 by 吾淑吾食   Ingredients: Chicken Breast/Leg (best butterflied for even searing) 2 Thai Basil Leaves 1 branch   Wet Seasoning: Lemon juice 2tsp Cooking Wine 1 tsp Sesame oil 1 dash   Dry Seasoning: Dried Rose Mary 1 tsp Salt 1tsp Chicken Broth Powder 1tsp Black Pepper 2 dashes White Pepper 1 dash   Cooking oil 2Tsp   Instructions: 1) Kitchen towel dry the chicken 2) Insert Basil in between chicken skin evenly 3) Add wet seasoning onto chicken evenly 4) Add dry seasoning onto chicken evenly 5) Seasoned for 2 hours in refrigerator before cooking 6) Preheat oven to 350F 7) Preheat a LC pan/pot from medium low heat to medium heat, add cooking oil until hot enough (white smoke) 8) When oil is hot enough, carefully add the chicken in the pot/pan SKIN DOWN and then do not move the chicken and let the searing take place 9) In medium heat, seared for 5mins in skin side down 10) Chicken skin should be g

Rao's Famous Lemon Chicken (Pollo al Limone) Prep Time: 15 min Inactive Prep Time: 15 min Cook Time: 30 min Level: Easy Serves: 6 servings Ingredients 2 2 1/2-to-3-pound broiling chickens, halved 1/4 cup chopped Italian parsley Lemon Sauce (recipe follows) Directions To attain maximum heat, preheat broiler for at least 15 minutes before using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion

Keep these simple tips in mind to ensure your day is all about rest and relaxation. Freeze drinks the night before. Not only will your drinks stay cold the next day, they'll help keep your food chilled. To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping. Set up your picnic in the shade. Although baskets can be quite stylish, a cooler packed with ice is safer. Make sure foods that are meant to be served cold are thoroughly cooled before packing. If you're driving, transport your cooler in the air-conditioned car, not in the trunk. Throw away any food that's been out of the cooler for more than an hour. Tips: Roasted Beef will bleed. Supplies When packing a picnic, don't forget these essentials: Blanket Insect repellent Napkins Plates Silverware Serving Utensils Cups and wine glasses Corkscrew or bottle opener Paring knife Cutting Board Condiments Damp wipes or clot

Baked Eggs Baked Eggs Recipe courtesy Roger Mooking Total Time:19 min Prep:10 min Cook:9 min Level:Easy Yield:4 servings Ingredients 1 teaspoon vegetable oil 1 small shallot, thinly sliced 8 fresh eggs, at room temperature 1 plum tomato, seeded and finely diced 1 tablespoon butter 1/3 cup 35-percent whipping cream Salt and freshly ground black pepper 1/2 bunch fresh chives, finely sliced 4 slices toast Directions Preheat the oven to 350 degrees F. Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set. Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.

Join host Alton Brown as he reveals the secret to turning this summer's superstar, the blueberry, into a year-round treat. Freeze the blueberries as soon as possible -place berries in single layer on a metal sheet to minimize freeze crystal -once frozen, store them in zip lock bag Note:  It worked but I still like fresh better because of texture.

Pomegranate Cosmopolitans http://www.foodnetwork.com/recipes/ina-garten/pomegranate-cosmopolitans-recipe/index.html Prep Time: 7 min Easy Serves: 6 drinks Ingredients 2 cups good vodka (recommended: Grey Goose or Finlandia) 1 cup orange liqueur (recommended: Cointreau) 1 cup cranberry juice cocktail, (recommended: Ocean Spray) 1/2 cup bottled pomegranate juice (recommended: Pom Wonderful) 1/2 cup freshly squeezed lime juice (4 limes) Thinly sliced limes, for garnish Directions Combine the vodka, orange liqueur, cranberry juice, pomegranate juice, and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in, and shake for a full 30 seconds. Pour into martini glasses, garnish with a slice of lime, and serve immediately.

Sweet Potato Pie by Alton Brown http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-pie-recipe/index.html Prep Time: 10 min Inactive Prep Time: -- Cook Time: 1 hr 15 min Level: Easy Serves: 1 (9-inch) pie Ingredients: 1 pound 3 ounces sweet potatoes, peeled and cubed 1 1/4 cups plain yogurt 3/4 cup packed, dark brown sugar 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 5 egg yolks Salt 1 (9-inch) deep dish, frozen pie shell 1 1/4 cup chopped pecans, toasted 1 tablespoon maple syrup Special equipment: steamer basket Note: Important to use to avoid watery potato. Directions: Preheat the oven to 350 degrees F. Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Toast 1 1/4 cup chopped pecans Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside. Place sweet potatoes