"Recipes from the Chef's Kitchen"

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Janae Graffeo - Personal Chef
Telephone: 301 801 6646
Email: Chefjanaecooks@gmail.com
Website: http://www.chefjanaecooks.com

Curry Chicken with side dish

1)   3 lbs chicken
2)   2 tablespoon curry powder
3)   2 medium onion, 5 sprigs thyme, 5 cloves crushed garlic, 2 scotch bonnet pepper,
       1 teaspoon black pepper
4)   2 teaspoons salt to taste
5)   Lemon or lime juice
6)   1 small diced potato (optional)
7)   1 cup water

1)   Clean, skin,and cut chicken in small pieces,then wash with lime or lemon juice.
2)   Drain, season with curry, onion, thyme, garlic, all spice (pimento), black peppers, salt
       and let marinate for awhile.
3)   TIP: Set aside onion, thyme, garlic and all spice for a 2nd
       seasoning  while cooking.
4)   In a skillet pour about 3 tablespoon of oil. Let oil heat.
5)   Add the chicken & seasoning.
6)   Lightly brown the chicken & seasoning for 5-7 minutes in the skillet.
7)   Add water and scotch bonnet pepper.
8)   Let cook for 25 minutes or until done.
9)   TIP: Add the second seasoning 5 minutes before turning off the heat.
10) Serve over white rice.


The Graham Cracker Crust

1)   1 1/2 cups graham cracker crumbs (170g)
2)   2 Tablespoons sugar
3)   1 Tablespoon brown sugar (can substitute white)
4)   7 Tablespoons butter melted

1)   Preheat oven to 325F (160C).
2)   Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and
       brown sugar, and stirring well.
3)   Add melted butter and use a fork to combine ingredients well.
4)   Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides
       of your pan. Set aside.

For the rest of the Cheesecake
1)   32 oz. cream cheese² softened to room temperature (910g)
2)   1 cup sugar 200g
3)   ⅔ cups sour cream 160g
4)   1 ½ teaspoons vanilla extract
5)   ⅛ teaspoon salt
6)   4 large eggs room temperature, lightly beaten

1)   In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese
       and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
2)   Add sugar and stir again until creamy.
3)   Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand
       mixer, make sure you pause periodically to scrape the sides and bottom of the bowl
       with a spatula so that all ingredients are evenly incorporated.
4)   With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just
       until each egg is just incorporated. Once all eggs have been added, use a spatula to
       scrape the sides and bottom of the bowl again and make sure all ingredients are well
5)   Pour cheesecake batter into prepared springform pan. To insure against leaks, place
       pan on a cookie sheet that’s been lined with foil.
6)   Transfer to oven and bake on 325F (160C) for about 75 minutes. Edges will likely have
       slightly puffed and may have just begun to turn a light golden brown and the center
       should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the
       texture will suffer, which means we all suffer.
7)   Remove from oven and allow to cool on top of the oven³ for 10 minutes.
8)   Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of
       the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
9)   Allow cheesecake to cool another 1-2 hours or until near room temperature before
       transferring to refrigerator and allowing to cool

Good Eating!!!