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Alex's Day Off

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Showing 46 - 60 of 116

Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!

Quick and Easy Pickles

Recipe courtesy of Alex Guarnaschelli

unknown

Quick Grape Spritzer

Recipe courtesy of Alex Guarnaschelli

I love what the yogurt does to tenderize and add richness to the chicken. I have marinated it for a few hours and up to a day and a half before cooking. When this technique is combined with the smoky, charred flavor that the grill gives it, people will love this dish!

Yogurt Marinated Grilled Chicken with Harissa

Recipe courtesy of Alex's Day Off

Homemade Doughnuts with Cinnamon Sugar and Cranberry Jam

Recipe courtesy of Alex Guarnaschelli

unknown

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

unknown

Homemade Ricotta

Recipe courtesy of Alex Guarnaschelli

Cauliflower Fritters

Recipe courtesy of Alex Guarnaschelli

The thing about trying to cook meals on a budget, they often end up making me feel like I didn't make anything special. Then, I put a call in to my inner chef and realized that with a few ingredients and a little elbow grease, I can make something that feels fancy and exciting without breaking the bank.

Cast Iron Skillet Potato Cake

Recipe courtesy of Alex Guarnaschelli

Cheese on Toast

Recipe courtesy of Alex Guarnaschelli

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Cheese Fondue Hash Browns

Recipe courtesy of Alex Guarnaschelli

unknown

Turkey Sandwich

Recipe courtesy of Alex Guarnaschelli

I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing is involved. My recipe below makes enough stuffing for a 16 to 20-pound bird.

Turkey and Stuffing

Recipe courtesy of Alex Guarnaschelli

unknown

The French 75

Recipe courtesy of Alex Guarnaschelli

unknown

Warm Grape Cake

Recipe courtesy of Alex Guarnaschelli

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