Kopy Kat Recipes - Y

Yoshida's Spicy Maple-Glazed Pork Chops

4 (5- to 7-oz.) boneless loin chops
2 tablespoons vegetable oil
1 cup Yoshida's Spicy Wing & Rib Sauce
1/2 cup maple syrup
Salt and pepper to taste

Preheat oven to 450 degrees. Season chops with salt and pepper and sear both sides in a hot pan with 2 Tbsp. of oil. Finish chops in the oven for approximately 10 minutes or to an internal temperature of 150 degrees.

Combine the Yoshida's Spicy Wing & Rib Sauce with the maple syrup in a saucepan and bring to a simmer. Serve pork chops over mashed potatoes, with vegetables on the side. Drizzle sauce lightly over everything and serve. Makes 4 servings

Yoshida's Sesame-Crusted Salmon

4 (5-oz.) salmon fillets
4 tablespoons Dijon mustard
Black and white or toasted sesame seeds
1 1/2 cup Yoshida's Hawaiian Sweet & Sour Sauce
1/4 cup balsamic vinegar

Preheat oven to 450 degrees. Brush tops of salmon fillets with Dijon mustard and roll in sesame seeds. Roast in oven for approximately 10 minutes. Combine Yoshida's Hawaiian Sweet & Sour Sauce with balsamic vinegar in a saucepan and bring to a simmer. Drizzle over or around the cooked salmon. Makes 4 servings

Yoshida's Orzo Risotto

8 ounces orzo pasta
2 tablespoons butter
2 tablespoons shallots, chopped
3 cups hot chicken stock
2 ounces Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
2 teaspoons lemon zest

Melt butter in a saucepan on medium-high heat. Add the uncooked orzo and the shallots, stirring often for about 3 minutes. Add the hot stock one cup at a time, stirring constantly until each cup is absorbed. Stir in the cheese, parsley and lemon zest. Makes 4 servings

Yoshida's Braised Oriental Veal Shanks

4 (2-inch) thick veal shanks
Oil for browning
Flour for dredging
Salt and pepper to taste
2 fennel bulbs, quartered
2 carrots, cut in 2-inch pieces
1 red onion, cut in 1/8-inch slices
24 cherry tomatoes
30 whole garlic cloves, peeled
2 cups Yoshida's Gourmet Cooking Sauce
2 cups red wine
1 tablespoon ginger, freshly grated
10 whole pieces star anise
2 pieces lemon grass

Preheat oven to 400 degrees. Season shanks with salt and pepper and dredge in flour until all sides are coated. Brown them in a hot sauté pan with a little oil and place in a roasting pan.

Add the rest of the ingredients to the pan and roast for 2-1/2 to 3-1/2 hours, until the meat easily falls off the bone. Remove anise pieces and serve the shanks and vegetables over buttered noodles. Makes 4 servings

Yonah Schimmel New York City Knish

6 medium russet potatoes, peeled and quartered
2 1/2 tablespoons butter
1/4 minced onion
3 tablespoons chicken broth
1/2 teaspoon salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
Chives or pepper flakes to taste
6 sheets phyllo dough

Boil potatoes until tender, about 15-20 minutes. Mash well. Sauté the onion in 1 1/2 tablespoons of the butter until translucent and soft. Add to mashed potatoes along with the broth, salt, pepper and spices. Stir well. Melt remaining butter.

Preheat the oven to 375 degrees. Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position at one end of strip of dough.

Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling showing through the top. Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with remaining ingredients. Bake 30-40 minutes, until golden brown. Makes 4 servings

Ye Old College Inn Blueberry Pie

3 cups blueberries and juice
2/3 cup granulated sugar
4 level tablespoons cornstarch
2 tablespoons butter
Dash of salt
3 1/2 teaspoons wine vinegar

Drain juice from 3 cups blueberries. Bring juice to quick boil, then add 2/3 cup sugar, cornstarch, butter, dash of salt and vinegar. Cook until slightly thickened. Cool. Add berries and pour into 9-inch baked pie shell.

Topping
1 1/2 cups sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Combine sour cream, 2 tablespoons sugar and vanilla extract. Spread evenly over berries and bake in 250 degree oven for 10 minutes. Refrigerate for at least 2 hours before serving.

Yia Yia's Hot Chocolate Souffle

3/4 cup unsalted butter, plus more to prepare ramekins
8 ounces bittersweet or semisweet chocolate (see note)
1 1/2 cup granulated sugar, plus more to prepare ramekins
3 tablespoons cornstarch
4 whole eggs
4 egg yolks

Melt butter and chocolate in the top of a double boiler set over simmering water. Meanwhile, mix sugar and cornstarch in a bowl. When butter and chocolate have melted, add to sugar mixture, mixing with a wire whisk. Whisk in whole eggs and yolks just until smooth. Cover mixture; refrigerate overnight. Preheat oven to 400 degrees.

Coat individual ramekins with butter, then sugar. Shake out excess sugar. Fill dishes 2/3 full with batter. Set on a cookie sheet.

You may want to bake only one ramekin first as a test. Bake for 20 to 24 minutes. When done, the center will crack slightly on top, but the center should remain gooey with melted chocolate. If the center doesn't run, bake the dessert a few minutes less next time. It's normal for the souffle to deflate as it begins to cool.

Serve immediately. (Yia Yia's serves the souffles with a scoop of vanilla bean ice cream and a sauce made from sweetened frozen raspberries.) Makes 6 servings

Note: Use the best chocolate you can afford. Marquette's favorites for this dessert are Callebaut, a brand of Belgian chocolate, and Valrhona, a French chocolate.

Yia Yia's Roasted Chicken

1/2 buttermilk brined chicken, par-cooked & boned
1 tablespoon soft butter
2 teaspoons fresh herbs, chopped
2 pieces grilled zucchini
2 pieces grilled yellow squash
2 pieces grilled red bell pepper
5 each yukon gold potato halves, par-blanched
2 each grilled spring onions
2 teaspoons butter
2 teaspoons fresh herbs, chopped
salt and pepper to taste
4 oz. chicken jus
2 teaspoons fried garlic chips
2 teaspoons parsley, rough chopped

Place zucchini, squash, peppers, potatotes, onions, butter & herbs in a tin and season with salt and pepper. Separate chicken breast from leg and thigh (leave leg & thigh connected to each other.)

Place both pieces of chicken over the vegetables in the tin, skin side up brush chicken with butter & sprinkle with herbs. Cook until hot in center and skin is brown and crisp.

In a large bowl, shingle potatoes & 1 pieces each of zucchini, squash & pepper in a tall pile. Lean leg/thigh against vegetables with the leg bone pointing up.

Shingle remaining pieces of zuchinni, squash and pper on top of leg/thigh. Lay chicken breast on top of all with leg & vegetables in between visible. Pour chicken jus over all. Criss-cross onions on top of breast. Sprinkle garlic chips and parsley. Makes 1 serving

Yia Yia's Cheese Pizza

1 each pizza dough 1 tablespoon virgin olive oil, to coat 3/4 cup pizza cheese 2 ounces onion marmalade 8 each roasted garlic cloves 7 each oven dried tomatoes 1 ounce parmesan cheese 1/2 tablespoon parsley, chopped virgin olive oil, to brush

Preheat Oven to 350 degrees. Toss pizza dough to standard size. Thoroughly brush dough with olive oil. Evenly cover with pizza cheese. Evenly cover with onions & garlic cloves.

Bake in oven until crust is risen, golden brown & crisp. Rotate often. Remove from oven & evenly top with tomatoes. Cut pizza into 8 even pieces. Lightly brush outside crust with olive oil. Slide pizza onto a plate & Sprinkle with parmesan cheese & parsely.

York Peppermint Patties

1 egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 (16-oz.) bag semi-sweet chocolate chips

In a medium bow, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this. Slowly add the powdered sugar while blending with an electric mixer set on medium speed.

Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.

Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.

Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.

Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper. Chill the peppermint patties until firm, about 30 minutes. Makes 20 patties

YJ's Snack Bar Garlicky Deep-fried Chicken

12 cups corn oil, for deep frying
3/4 cup egg whites
4 quarters skinless chicken, boned and cut into 1/2-inch pieces
Garlic salt
Freshly ground black pepper
3 cups cornstarch

Garlic Mixture:
4 tablespoons minced garlic
1 teaspoon minced yellow onion
3/4 tablespoon minced green onion
Pinch dried crushed red pepper
Freshly ground black pepper
1/2 minced serrano pepper
1/2 minced jalapeno pepper
Pinch garlic salt
Pinch garlic powder

1/2 cup hot chili oil, divided
2 tablespoons sesame oil, divided
2 cups freshly chopped green onions
Pinch garlic salt

In a Dutch oven or deep-fryer heat oil to 375 degrees. In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.

Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.

Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook.

Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.

For the Garlic Mixture: In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine. Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat.

Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown.

Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken. Makes 4 servings

Yacht Club Inn Chocolate Cheesecake

Nut Crust:
1 cup finely chopped almonds
2 tbs. sugar
3 tbs. melted butter

Cheesecake:
5 oz semiweet chocolate
5 oz milk chocolate
2 tbs butter
1/3 cup amaretto
2- 8 oz pkgs. cream cheese
2 large eggs
1/3 cup sugar
1 cup sour cream

Preheat oven to 350 degrees. Put almonds in bottom of 9" spring form pan. Sprinkle sugar over nuts. Pour in melted butter. Use a fork to mix nuts, sugar, and butter. Press crust into bottom of pan. Bake 15-20 minutes until crust is lightly brwoned. Lower oven to 325 degrees.

Put chocolate, butter, and Amaretto in top of double boiler. Cook over hot water until chocolate is melted and it can be stirred with a wire whisk. Cut cream cheese into 8 pieces and place in work bowl of food processor fitted with the steel blade. Proces on and off until cheese is softened. Add the eggs and process to mix. Add sugar and process 5-10 seconds. Scrape down sides of bowl.

Add sour cream. Proces slightly. With motor running, pour melted chocolate mixture in the feed tube. Process 10-15 seconds. Scrape sides and bottom of work bowl. Process another 5 seconds. Pour mixture into precooked crust in spring form pan.

Bake 45 minute in 325 degree oven. Turn oven off and prop door open 3-4 inches. Allow cheesecake to sit in oven for two hours. Remove and cool to room temperature before serving. (Refrigerate to store up to one week. Freezes well too).

To Serve: Use processor to whip 1/2 cup cream until stiff. Spread over top of cheesecake. Puree one package of frozen raspberries. If desired, run through food mill to remove seeds. Add 2 tbs. Amaretto. Cut cheesecake into 16 pieces and place on individual plates. Put 1 tbs. whipped cream on top. Pour 1-2 tablespoons raspberry sauce over each serving.