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Download Cat Cora's Classics with a Twist: Fresh Takes on Favorite by Cat Cora PDF

By Cat Cora

At the wildly renowned express Iron Chef the USA, Cat Cora makes use of her instincts to rework random parts into interesting creations on a moment's detect. during this booklet, she turns her eye to a couple of our hottest dishes to lead them to swifter, brisker, and lighter. those are the speedy food that Cat will depend on whilst she comes domestic from paintings to prepare dinner for her family: Greek-Style Nachos, Grilled Chili-Lime Flank Steak gentle Tacos, Crispy Baked Fish Stix with Mustard Dipping Sauce, fast bird Curry with Peas, and Sour-Cherry-Filled Chocolate Cupcakes. In dishes like Baked "Fried" Calamari with Marinara Dipping Sauce and Tex-Mex Tuna Casserole, Cat places a brand new spin on outdated favorites. She updates others, tossing chipotle-spiced croutons right into a Caesar salad, or exchanging the standard pork in stroganoff with fowl and including clean tarragon. each one recipe illustrates Cat's motto: simply because a dish is a vintage doesn't suggest it can't be better upon.

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Extra info for Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes

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Green olives with pimentos ø c. grated Parmesan cheese 32 1. In a small bowl, mash garlic with the back of a spoon. Rub garlic onto chicken pieces. 2. In a wide, shallow bowl combine flour, salt, black pepper, and oregano. Roll chicken pieces in flour mixture. 3. In a large kettle, melt butter or margarine over medium-high heat. Add chicken and cook for 8 to 10 minutes, or until brown. Remove from kettle and set aside. 4. Add green pepper and onion to kettle and sauté until onion is transparent.

Or, for brave diners, serve with cayenne pepper for sprinkling on corn. 62 Sweet Potato Pone (Barbados and Jamaica) Sweet potato pone is a Christmas morning tradition in many Caribbean households. 1 lb. raw sweet potatoes, peeled and grated (about 1µ c. packed) 1 c. whole milk 1 c. cream of coconut 1ø to 1¥ c. dark brown sugar 1 tsp. ground ginger 1 tsp. cinnamon ¥ tsp. allspice 1 tsp. vanilla extract 2 tbsp. melted butter or margarine 1 c. hot water 1 c. raisins 2 c. shredded coconut 1. Preheat oven to 375°F.

4. Pour mixture through a sieve with another bowl underneath to catch the liquid. Taste and add more sugar if necessary. Serve over ice. You may find more than one variety, but red sorrel is a popular choice for the holidays. Deep red sorrel is a festive–and tasty–addition to a holiday table.

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