CHEFS SHARE FAVORITE FESTIVE RECIPES
Smith, Maggie’s Sports Bar
1186 Western Ave., Albany, 935-2661
4 boneless chicken breasts
4 thin slices of prosciutto
1 fresh tomato, chopped
Steamed green beans
1/4 stick of butter
Juice from 1 lemon
Sauté chicken. Top each breast with 1 slice of prosciutto.
Bake for 20 minutes at 350 degrees.
Melt capers, butter and lemon. Top chicken with tomatoes,
green beans, capers, butter and lemon. Serve with rice.
Phan, Bangkok Thai Bistro
268 State St., Schenectady, 374-3048
6 oz. glass noodles
1/4 cup vegetable oil
1/2 tsp. oyster sauce
1/4 tsp. seasoning sauce
1/2 tsp. fresh garlic
1/4 tsp. sugar
1 1/2 oz. water
4 large shrimp
Spring roll wrappers
Soak noodles in cold water for approximately 30 minutes. Stir
fry oil, oyster sauce, garlic, sugar, seasoning sauce and
Boil noodles for approximately 5 seconds. Pour sauce mixture
over noodles and mix well. Wrap shrimp and noodle mixture
with spring roll wrappers. Deep fry for 3 minutes. Serves
2 (4 pieces).
Howard Yaeger, Badass Burrito
443 5th Ave., Troy, 237-1177
For pizza dough:
2 oz. yeast
10 cups all purpose flour
3 1/4 Tbsp. sugar
1 Tbsp. kosher salt
1 Tbsp. garlic powder
1/4 cup parmesan cheese
1 quart warm water
For pepper couli:
16 roasted red peppers chopped
1/4 cup chopped garlic
1 bunch chopped parsley
1 spanish onion chopped
1/4 cup pomace oil
1/4 cup flour
salt and pepper to taste
Mexican cheeses (Chihuahua and jack recommended)
Chorizo, ham or grilled chicken
To make dough: Combine dry ingredients in a bowl and mix well.
In a separate bowl, combine water and yeast, let stand 5 minutes.
Combine both batches together in a mixing bowl and mix until
smooth. Let dough rise until double in size. Portion out into
30 equal balls, approx. 2 oz. each. Let rise again. Ready
To make coulis: Sauté garlic and onion in a sauce pot until
just golden brown. Add parsley and peppers. Cook for 7-10
minutes or until mixture starts to boil. Add flour and puree.
To make pizza: Moisten hands with a little oil and spread
out dough until a 12”circle is formed. Place on a heated griddle,
barbecue or in a sauté pan. Cook dough until just brown on
one side, turn over and spread with 3 oz. of sauce. Top with
3-4 oz. of Mexican cheeses (preferably Chihuahua and jack
) and sprinkle with chorizo, ham or grilled chicken. Flash
under broiler until cheese melts. Makes 30 servings.
Orlando’s Turkey Roasting Recipe
Ric Orlando, New World Home Cooking Co.
1411 Route 212 Saugerties, (845) 246-0900; 300 Delaware Ave.,
Rub the turkey with melted butter, olive oil, duck fat or
grapeseed oil before seasoning. Season turkey with the following
1/4 cup kosher salt
2 Tbsp. ground black pepper
2 Tbsp. paprika
2 Tbsp. dry thyme
1 Tbsp. sugar or evaporated cane juice
1 Tbsp. dry sage, crumbled or “rubbed”
Mix well and massage into the entire bird.
Fill the cavity with the following:
1 apple, split in half
1 lemon, split in half
1 onion, split in half
1 head garlic, split in half
2-3 springs each of thyme, sage and parsley
Let turkey stand at room temperature for 30 minutes before
cooking. Preheat oven to 500 degrees. Have a quick read thermometer
and a kitchen timer handy. This method should take about 12
minutes per pound, or about 4 total hours for a 20-pound bird.
Put turkey in roasting pan directly in the bottom—not on a
rack or mirepoix. Place turkey in oven and set timer for 30
minutes. When timer goes off, check turkey. You are looking
for a golden brown skin and a nice sizzle in the pan. If it
is still pale, reset timer for 15 more minutes. The goal at
this stage is to have a turkey that looks perfectly cooked,
though we know it is raw inside still.
When you reach that stage, reduce oven to 300 degrees and
loosely cover the turkey with aluminum foil or parchment paper.
Pour enough water into the pan to cover the pan with about
1/4 inch of liquid.
Set timer again for about 12 minutes per pound, minus the
time it took to brown it.
When the timer goes off, check the internal temperature by
putting the probe thermometer between the thigh and breast.
When it reads 165-170 degrees, the bird is done. It will continue
to cook and its internal temperature will increase by about
7 percent. Woo hoo!
Let the turkey stand for 30 minutes.
Remove turkey to a cutting board and use the juices in the
pan to make amazing gravy!
& Sausage Pumpkin Soup
Abbasi, Tess’ Lark Tavern
453 Madison Ave., Albany, 463-9779
2 large carrots
3 stalks of celery
3 white onions
5 links of sausage
5 large chicken breasts
2 cups pumpkin puree
1/2 gallon chicken stock
3 bay leaves
Chop carrots, celery, onions. Cook off in large pot with bay
leaves. Next dice chicken and sausage. Add to pot. Cube eggplant,
zucchini and squash. Add chicken stock and pumpkin puree.
Let simmer for 1 hour. Serve.
Nusrat Bhatti, Lazeez Restaurant
35 Central Ave., Albany, 465-0333
1 small onion, peeled and chopped
1-inch cube fresh ginger, peeled and chopped
4-5 garlic cloves, peeled
1 fresh sliced green chili
Salt to taste
Paneer (see recipe)
1/4 tsp. ground turmeric
1/8 tsp. chili powder
1/8 tsp. cumin seeds
2 pounds spinach, washed, trimmed and chopped
3 Tbsp. heavy cream
6 Tbsp. vegetable oil
For Paneer (make ahead):
4 cups milk
2 tbsp lemon juice
To make Paneer: Bring the milk to boil. As soon as it begins
to boil, add lemon juice. Stir once and take the pot off the
heat; leave it to cool down for a few minutes. Strain the
curds through cheese cloth. Place the cheese in between two
sheet pans and place some weight on the top so the whey drains
out; leave overnight to harden. Next morning, cut with a sharp
knife into bite size cubes. Fry them to light brown before
adding to Spinach.
To make Palak Paneer: Heat the oil in a heavy skillet over
medium flame. Add the chopped onion and fry until golden brown.
Add garlic, ginger and spices and cook for a few minutes over
low heat. Add the spinach and 1/2 cup of water and stir for
few minutes. Cover the pan, lower the heat and let the spinach
cook for 15-20 minutes. When spinach leaves are cooked, add
in the Paneer and cream, stir gently and bring to simmer.
Cover and continue cooking on low heat for another 10 minutes.
Stir once or twice during this period. Place in a dish and
serve with rice or bread.
Cake with Hot Buttered Rum Sauce
Voce, Isn’t It Sweet
575 New Scotland Ave., Albany, 489-9820
2 cups sugar
1/2 cup butter (1 stick), softened
2 cups all purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 cups chopped walnuts
3 to 4 peeled, diced apples (3 cups)
For buttered rum sauce:
1 cup sugar
1/2 cup light cream or half & half
2 Tbsp. butter
1/4 cup dark rum (or to taste)
In a mixing bowl, slowly add the sugar to the softened butter
and beat until creamy. Add the eggs one at a time. Combine
the dry ingredients and add gradually to the creamed mixture.
Add the nuts and apples. Bake in a greased tube pan in a 350
degree oven for 60 minutes or until tester
inserted in the center comes out clean. After 15 minutes,
invert onto a rack to cool.
To make sauce: Heat the sugar and cream over low heat until
well-dissolved. Add the butter and rum. Serve hot over the
cake. Serves 12.
Christopher Ward, Trader Ed’s Nautical Pub & Restaurant
630 2nd Ave., Troy, 237-2717
1 1/2 cups of chopped vegetables: potatoes, celery, onion,
2 tsp. curry powder
2 tsp. white pepper
2 tsp. salt
2 Tbsp. basil
2 Tbsp. oregano
1 32-oz. can crushed tomato
1 cup calamari
1 cup mussels, unshelled
1 cup clams, unshelled
1 cup baby shrimp, deveined
1 cup haddock or cod, optional
Combine vegetables and boil until tender. Add seafood, herbs,
and crushed tomatoes. Boil on low until seafood is cooked,
approximately 20 minutes. Makes 1 gallon, serves 6 people.
Shepherd’s Pie with Sweet Potato Crust
Jennifer Dearstyne, Justin’s
301 Lark St., Albany, 436-7008
1 3- to 4-pound top round of pork (pork butt)
1 12 oz. bottle dark beer
1 cup cooked black beans
1 cup cooked corn
3 large sweet potatoes (more if potatoes are small)
1 cup mayonnaise
1 cup all purpose flour
1/4 cup honey
2 eggs, beaten
2 tsp. ground nutmeg
2 Tbsp. fresh chopped sage
Cube pork into large chunks. Arrange in 6-7 quart Dutch oven
or heavy stockpot. Add beer to pot, cover and braise on stove
top over low heat for several hours until pork is cooked down
and becomes shredded. When pork is very tender, add black
beans and corn to pot and stir to combine. Put pork mixture
into large casserole dish.
Preheat oven to 350. Peel potatoes and shred them with a box
grater. Add flour and toss to coat. Add remaining ingredients
and stir together. Top the pork with the sweet potato mixture
and smooth out to form a crust. Bake for 45 minutes, or until
sweet potato crust is cooked and crispy on top. Enjoy!
Apple Orchard Pork Chops
Goold, Goold Orchards
1297 Brookview Station Road, Castleton-on-Hudson, 732-7317
4 center-cut pork chops, 1 1/2 inches thick
2 tsp. vegetable oil
1 2/3 cups Goold’s premium apple cider
1/4 cup spicy mustard
1/3 cup raisins or dried cherries
4 cups apples, cored and sliced 1/2 inch thick (Cortlands,
Jonagolds, Ida Reds or Romes)
1/3 cup diced white or green onions
4 tsp. corn starch
Salt and pepper to taste
Heat oil in large skillet. Brown pork chops over medium-high
heat for 3-5 minutes, set aside. In the same skillet, slightly
brown the apples and onions. Set aside. In the same skillet
combine cider, raisins or dried cherries and mustard. Cook
together approximately 1 minute, stirring. Add pork chops
back into skillet. Cover and finish cooking over medium-low
heat. (Approx 12-15 minutes). Add apple and onion mixture;
cover and cook 5 minutes longer. Place finished chops on a
larger serving platter, spoon apple mixture onto chops. Keep
warm. Gradually stir cornstarch into cider mixture left in
the skillet and stir until thickened. Pour over the chops
Shah, Latham Biryani Restaurant
638 New Loudon Road, Route 9, Latham, 782-1519
2 lbs. boneless chicken
1 cup yogurt
1/2 lb. sliced onion
Black pepper to taste
1/2 tsp. red chili powder
4 green chilies, chopped
1 1/2 Tbsp. garlic ginger paste
2 lbs. basmati rice
1/2 bunch cilantro
1/2 bunch fresh mint
8 pieces green cardamom
salt to taste
1/4 cup oil
4 Tbsp. lemon juice
2 Tbsp. white vinegar
Egg shell food coloring
Marinate the chicken in chili powder, ginger paste, yogurt,
lemon juice, mint, green chilies, black pepper, cloves and
salt for 30 minutes.
Place the marinated chicken in a pan with 2 Tbsp. of oil.
Cook over medium heat until tender. Fry the onion slices until
golden brown and spread over a paper towel. Boil the rice
and put in a baking tray. Layer half of the rice, half of
the chicken, half of the fried onions, mint and cilantro and
a few drops of lemon juice. Repeat with the remaining rice
and chicken. Add a few drops of egg shell color.
Put the tray in oven for 10-15 minutes at 250 degrees. Serve
with Raifa and pickles.
Pudding with Bourbon-Cider Sauce
Brian Bowden, The Gingerman
234 Western Ave., Albany, 427-5963
For rice pudding:
1 quart milk
1/2 cup long grain rice
1/2 cup sugar
1 tsp. ground cinnamon
2 tsp. cornstarch
For bourbon-cider sauce:
1 1/2 cups raisins
1/2 cup plus 1 Tbsp. bourbon
3 1/4 cups apple cider
2 Tbsp. arrow root
1 1/2 tsp. lemon juice
Rinse rice with water to remove excess starch. Combine 3 1/3
cups milk with the rice, sugar, and cinnamon in a saucepan.
Cover and simmer until rice is tender, about 25 minutes. Combine
remaining milk with cornstarch and eggs, whisking constantly.
Add the warmed cornstarch to remaining milk mixture in pan.
Return pudding to heat, stirring constantly. Boil 1 minute.
For Bourbon sauce: Combine raisins with enough cider to cover
them. Bring to a simmer and remove from heat. Let raisins
stand for 25 minutes in liquid. Drain and reserve liquid.
Reduce remaining cider by half. Add reserved liquid and reduce
by half. Lower heat to a simmer. Mix in arrow root and remaining
bourbon to form slurry. Add slurry, raisins and lemon juice
to cider and simmer 1 minute until sauce thickens. Pour sauce
over pudding and garnish with fresh raspberries and mint.