Dragon Sushi
NEW SERIES ALERT! Ep1 Marion Makes Restaurant Things…will Marion nail it or fail it?
Lobster Rolls
Lobster Rolls scream summer to me! Made with chunks of chilled lobster tossed with celery, shallots, chives, light mayonnaise and a little lemon zest served on a hot dog bun – delicious!
Greek Sushi
Greek Sushi
Get your chopsticks ready!
Author: The Chef
Cuisine: American
Recipe type: Roll
Ingredients
- 1 large cucumber
- ⅓ c. hummus
- ¼ c. crumbled feta
- ¼ c. chopped kalamata olives
- ¼ c. chopped cherry tomatoes
- Small sprigs fresh dill
- Lemon wedges (optional)
Instructions
- Using a vegetable peeler, slice cucumber into thin flat strips. Lay slices down on paper towels to drain excess moisture.
- On a cutting board or clean work surface, lay two slices on top of each other. Spread a thin layer of hummus on top of each slice, then sprinkle feta, kalamata olives, and cherry tomatoes on top.
- Tightly roll each cucumber slice. Stick a small sprig of dill into each sushi piece. Squeeze fresh lemon juice on top, if using.
Watch the recipe video here:
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls
Warning: These Pumpkin Cinnamon Rolls will 100% make you drool ?Author: The Chef
Cuisine: Japan
Recipe type: Rolls
Ingredients
Dough:
- 1½ cups whole milk
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 package (2¼ teaspoons) active dry yeast
- 1 cup pumpkin puree
- 4½ cups all-purpose flour, plus more for flouring, sprinkling and rolling
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon (heaping) baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Melted butter, for buttering pans
Filling:
- 1 stick (1/2 cup) butter, melted
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup finely chopped pecans
Frosting:
- 8 ounces cream cheese, softened
- 1¾ cups to 2 cups powdered sugar
- ¼ cup whole milk, plus more if needed
- 2 tablespoons butter, melted
- Dash of salt
Instructions
- For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
- Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
- After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining ½ cup flour until totally combined.
- Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
- Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
- For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with ½ cup to ¾ cup chopped pecans.
- Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into ½- to ¾-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
- Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
- For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
- Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
Watch the recipe video here:
Giant Cinnamon Roll
Giant Cinnamon Roll
This Texas cafe serves GIANT cinnamon rolls! But if you don't live close by, stick around to see how to make this at home!! ?
Author: The Chef
Cuisine: Japan
Recipe type: Roll
Ingredients
DOUGH
- ½ cup unsalted butter, melted
- 2 cups whole milk, warm to the touch
- ½ cup granulated sugar
- 1 pack active dry yeast
- 5 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 2 teaspoons salt
FILLING
- ¾ cup butter, softened
- ¾ cup light brown sugar
- 2 tablespoons ground cinnamon
FROSTING
- 4 oz cream cheese, softened
- 2 tablespoons butter, melted
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Generously butter a 9-inch (23cm) cast iron or cake pan.
- In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
- Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- Preheat oven to 325˚F (160˚C).
- After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
- In a small bowl combine the filling ingredients and stir to combine.
- Spread the filling mixture evenly over the rolled out dough, spreading right to the edges.
- Using a pizza cutter, make 3 horizontal cuts to divide the dough into four long, evenly sized strips.
- Starting from the bottom, roll the first strip up right to left. Take the first roll and place it back on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining two strips until you have a giant cinnamon roll.
- Place the giant cinnamon roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
- Bake for 45 minutes. Cover the cinnamon roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
- While the cinnamon roll is baking, prepare the frosting.
- In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
- Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from pan and drizzle frosting over the roll before serving.
- Enjoy!