Around the World with Chef Ann - VIDEO!

To Cuisine De Chef Ann fans,

I am thrilled to introduce my very first cooking segment called "Around the World with Chef Ann." As you know, my recipes are influenced by a multicultural background. This recipe utilizes a few international influences including Asian fruit, Italian herbs, and American spices.

This is a wonderful recipe and I truly hope you enjoy watching and making it. Happy Holidays!

Vietnamese Chicken Dumplings

Ingredients:
1 pound of ground chicken (vegetarian ground meat can also be used)
3 tablespoons of Lee Kum Kee (Panda Brand) Vegetarian Stir Fry or Oyster sauce
3 tablespoons of fish sauce
1 teaspoon of sugar
1/2 cup of minced onions
1 tablespoon of minced garlic
1 egg
1 cup of shredded cabbage and/or carrots
1 cup of chopped shiitake mushrooms (rehydrate by soaking in water before chopping)
1 package of gyoza or potsticker wrappers

Directions:
1. Mix all ingredients above except the wrappers in a large bowl until evenly mixed
2. Optional: cook a teaspoons size of the mixture of meat in a pan so you can taste the meat first. I like to add this step to check if the taste is to my liking.
3. Scoop one teaspoon full of meat mixture into the gyoza wrapper
4. Fold gyoza in half, folding ripples at the edges for a nice shape (wetting the edges will help seal them)
5. Stem gyoza in a steamer for approximately 10 minutes until meat is cooked (these can also be deep fried as potstickers)

Sweet and Salty and Tasty Short Rbis

Looks strange, but is so good!

Ingredients:
1 small tray of short ribs (bone-in), comes with about 4-5 ribs
Honey
Kosher Salt
Morton's Nature Seasons

Directions:
1. Pre-heat oven at 250 degrees
2. Set short ribs in an oven safe pan bone side down, fat side up
3. Sprinkle Morton's seasoning over each short rib
4. Drizzle honey over each short rib in a zig zag style
5. Sprinkle a pinch of Kosher salt over each rib
6. Cook in oven until you can slice the meat with a knife easily. (this will take at least 3 hours)

Wine Poached Pears a la Mode

Ingredients:
5 ripe pears, peeled
1 cup of sugar
2 teaspoon of cinnamon sugar
1/2 bottle of Riesling wine
1/4 bottle of any red wine
Vanilla Bean ice cream

Directions:
1. Pour wine into a deep pan and bring to a simmer
2. Add peeled pears (make sure the wine covers the pears)
3. Add sugar and cinnamon sugar
4. Simmer for at least 2/3 hours stirring occasionally
5. Remove pears
6. Slice pears in half, remove seeds (best removed with a melon ball scooper)
7. Garnish pear with cinnamon sugar and bears, serve with ice cream

Prosciutto Basil Egg Sandwich

Ingredients:
Prosciutto
Fresh Basil leaves
1 Egg
2 slices of French bread
Butter

Directions:
1. Butter each side of the french bread slices and toast on a non-stick pan until crispy, set aside
2. Cook egg over easy (flipping the egg at last minute), sprinkle with salt and pepper
3. Place 3 slices of prosciutto, egg, and 2-3 fresh basil leaves into toasted bread

Annaberry Cider a la Mode

...an experiment gone good!

Ingredients:
Vanilla Ice-Cream
Martinelli's Apple Cider
Strawberries
Blackberries
Blueberries
Raspberries
6 Wine glasses, champagne glasses, or crystal glass goblets

Directions:
1. Wash 3 cups of all berries and cut berries in half
2. Mix berries with 3 cups of Martinelli's apple cider in bowl, set aside
3. Add one scoop of ice cream into each wine glass
4. Add berry mixture on top of the ice cream
5. Fill glass with Martinelli's apple cider to rim

Carmelized Onion Catfish

A family recipe...

Ingredients:
2 teaspoons of Olive Oil
1 whole onion minced
1 whole garlic clove minced
3 tablespoons of sugar
3 tablespoons of soy sauce (low sodium can be used)
3 tablespoons of fish sauce
1 whole catfish fillet sliced into inch thick pieces.

Directions:
1. Heat olive oil in medium sized pan
2. Add garlic and cook until slightly brown
3. Add onions and cook until caramelized (until dark brown color)
4. Add sugar, soy sauce, and fish sauce, stirring occasionally
5. Simmer until the sauce thickens (the onions, garlic, sugar, and sauces will blend together until it becomes a thick sauce)
6. Turn heat back up and add the fish and cook until the fish is thoroughly cooked and water (from fish) has evaporated. Make sure to distribute sauce over fish occasionally to marinade.
7. Serve over rice.

Light and Savory Parmesan Spaghetti Sauce

Ingredients:
2 teaspoons each of dried (or fresh and minced) parsley, basil, oregano, thyme, and bay leaves
1 teaspoon of salt
1 can of 6 oz tomato paste
5 small fresh tomatoes (any kind) blended
1 jar of your favorite spaghetti sauce
6-8 mushrooms sliced
1 green bell pepper chopped
1 onion chopped
1 garlic clove minced
1 tray of ground turkey or chicken (approximately 1 pound)
2 teaspoons of olive oil
1 tablespoon of grated Parmesan cheese

Directions:
1. In medium to large size pot, cook garlic and onion until brown in olive oil.
2. Add mushrooms, bell pepper, ground meat, and cook until the meat is done. Stir.
3. Add fresh blended tomatoes and spices. Stir.
4. Add tomato paste, tomato sauce. Stir.
5. Add Parmesan cheese and salt to taste. Stir.
6. Lower temperature and simmer sauce for at least one hour stirring occasionally.
7. Serve over pasta.
8. Optional: serve strings of string cheese on top as garnish and for flavor.

Simple & Healthy New England Clam Chowder

Ingredients:
2 cans of chopped (or baby) clams
1 small jar of clam juice
1 can of chicken broth
1 onion, minced
1 small red potato peeled and chopped
Fat-free half and half
1 teaspoon of thyme, minced
1 teaspoon of cayenne pepper
1 teaspoon of parsley, minced
Salt and pepper
Corn starch

Directions:
1. In a pot, cook onions until brown (carmelizing them)
2. Add potatoes and cook until soft
3. Add half of the jar of clam juice (add more if you like a stronger seafood taste) and 1 can of chicken broth
4. Add the rest of the ingredients, adding them according to your taste and preference (about two dashes of each ingredient)
5. Season with salt and pepper
6. Add water if needed
7. Reduce to a simmer
8. Add corn starch dissolved in water. Slowly pour and stir into pot until the chowder thickens
9. Cook for about another 10-15 minutes to make sure the corn starch is cooked

Tiramisu Cheesecake Cupcakes

Thanks to Phi for this recipe...

Ingredients:
30 Nilla wafers (this will be the crust of each cupcake)
5 teaspoons instant coffee
3 tablespoons of hot water
4 (8) ounce packages of low of non-fat cream cheese, softened
1 cup granulated sugar
1 (8) ounce container of sour cream
1 teaspoon pure vanilla extract
4 eggs
1 (8) ounce container of fat-free Cool Whip, thawed
2 tablespoons of unsweetened cocoa powder
30 cupcake baking cup/foil cups

Directions:
1. Preheat oven to 325 degrees. Place a vanilla wafer on the bottom of each cupcake baking cup.
2. In large bowl, beat cream cheese, sugar on medium speed, scrapping frequently. Add sour cream and vanilla, mix well.
3. Add eggs, mixing on low speed until blended.
4. In small bowl, dissolve the coffee with the hot water.
5. Remove 3 1/2 cups of the cheesecake batter and place in another bowl. Stir in 2 tablespoons of the dissolved coffee mixture.
6. Lightly brush each vanilla wafer with the remaining coffee mixture just enough to moisten the cookie/wafer.
7. Evenly divide the coffee-flavored batter over the wafers.
8. Evenly divide the cheesecake batter on to fill the rest of the cupcakes
9. Bake for 25-35 minutes, until edges are slightly puffed.
10. Cool to room temperature.
11. Spoon Cool Whip over each cupcake. Dust each cupcake with cocoa powder. Decorate with berries, mint leaves, etc.
12. Chill in refrigerator for at least 3 hours.

Chicken Cherry Tomato Pasta

Ingredients:
Linguine pasta (about 1/3 of a box)
3 cloves of garlic, minced
Red pepper flakes (add according your preference of spice)
about 1/2 cup of basil leaves
about 8 cherry tomatoes (depending on how sour you like it)
Fresh Parmesan cheese to shave on top
Chopped chicken
Salt
Your favorite flavored olive oil (I used two kinds: garlic infused olive oil and sun dried tomato olive oil)

Directions:
1. Cook the pasta separately while I stir fry everything else in a pan.
2. Cook garlic and chicken in a teaspoon of olive oil
3. Add the basil, cherry tomatoes (I squeeze them in the hand and just drop it in so they're crushed), red pepper flakes.
4. Flavor it with salt periodically (but just slowly so I can taste it from time to time) until it tastes good.
5. Add the flavored olive oil to your liking.
6. Add the pasta and mix everything together and add some more olive oil so it's not too dry and to your taste.
7. Add shavings of Parmesan cheese on top.

Simple Sausage and Peppers

Ingredients:

6 Italian turkey sausage links (sliced)
1 onion diced in 1 inch squares
3 bell peppers (one of each color for pizazz)

Directions:

1. Heat olive oil in pan
2. Add sausage
3. Add onion
4. Add bell peppers
5. Cover pan, stirring occasionally until ingredients are cooked and softened.

Cinnamon Apple Cranberry Sauce

Ingredients:

1 cup granulated sugar
1 cup sparkling apple cider
1 (12 ounce) package cranberries
1 teaspoon ground cinnamon sugar

Directions:

1. Boil the apple cider and sugar in a medium saucepan until dissolved.
2. Reduce heat.
3. Add the rest of the ingredients and simmer (with the lid on) for 30 minutes, stirring occasionally.
4. Remove from heat and allow to cool to room temperature before serving or storing.

Parmesan Mashed Potatoes

Ingredients:

6 baking potatoes, cubed, peeled
1/2 cup fat free half and half
1/4 cup Parmesan cheese, grated
2 tablespoons margarine or butter
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Place potatoes in pan, cover with water and bring to a boil. reduce heat and simmer for about 20 minutes (until potatoes are soft) and drain
2. Return potatoes to the pan, add remaining ingredients
3. Beat at medium speed or hand mash until smooth
4. Garnish with parsley and run fork over to decorate

Classic Garlic Green Beans

Ingredients:

Green beans sliced long ways (makes a huge difference because it marinates it well)
Olive Oil
Minced Garlic
Mushroom Seasoning (or any seasoning you prefer)

Directions:

1. Heat olive oil in pan
2. Add garlic and brown them
3. Add green beans and season to taste
4. Remove when ready to your liking

Ultimate Roast Turkey

Ingredients:

1 (12 pound) fresh or thawed turkey
Kosher salt
1 whole sliced onion, 1 whole garlic bulb sliced and peeled, and sliced Fuji apple for cavity
Brown sugar
Emeril's Chicken rub
Morton's Nature Seasons
Butter or Margerine
Dried Thyme, Rosemary, Bay leaves, and or Basil

Ingredients for Brine:
1 or 2 cans of chicken broth
Mushroom seasoning
1 cup of Kosher Salt
2/3 cup of light brown sugar

Directions for Brine:

1. Within 24 hours of cooking your turkey, mix brine ingredients together well with a whisk
Place the turkey in brine filling the rest of the pot with water to cover the entire turkey
2. Cover and store in the refrigerator.
3. Remove turkey from brine and rinse after at least 3 hours, but no more than 24

Directions to roast:

Preheat the oven to 350 degrees F.
1. Place the turkey in a large roasting pan (make sure the turkey is lifted with a rack).
2. Generously sprinkle the cavity with Kosher salt and Morton's Nature Seasons
3. Stuff the cavity with the chopped fuji apple, onion, and garlic.
4. Mix melted butter, thyme, rosemary, bay leaves, basil, kosher salt, and Emeril's chicken rub in a bowl, set aside
5. Sprinkle Morton's Nature Seasons all around turkey. Then pat the outside of the turkey generously with the mixture in step 4. (Mix more if needed, depending on the size of your turkey and how crusted you want it)
6. Tie the legs together with string and tuck the wing tips under the body of the turkey. Close up the cavity with a skewer
7. Roast the turkey until done with an automatic temperature gauge

Note: You can also save the giblets to make gravy. Just simmer the giblets with beef broth, add salt, and add corn starch to thicken.

Kosher Salt Encrusted Prime Rib Roast

Ingredients:

1 tablespoon of coarse kosher salt
4 pounds prime rib roast
1 tablespoon Morton Nature's Seasons
1 tablespoon black ground pepper

1 tablespoon of garlic powder

Directions:

1. Preheat oven to 210 degrees
2. Place roast bone side down
3. Sprinkle meat with ground black pepper, Kosher salt, garlic powder, and Morton seasoning evenly.
4. Roast for 2-3 hours until internal temperature of meat reaches 120 degrees (medium rare)
5. Remove from oven and let rest for 10 minutes. This will set the juices.