Unexpected Twists On Comfort Foods

Chef George Duran Suggests Many, Such As Coconut Lentil Soup or Chocolate Strawberry Quesadillas?

(CBS)  With a boisterous personality and original ideas, chef, author and TV host George Duran has always been on the cutting edge of comfort food.

And in his new book, "Take This Dish and Twist It," he takes all sorts of dishes that you thought you were familiar with and adds the unexpected.

How about Coconut Lentil Soup or Chocolate Strawberry Quesadillas?

On The Early Show Monday, Duran showed how to take comfort food to a whole new level, sharing some of the quick and easy recipes from the collection in his new book.

RECIPES

GUITLESS OVEN-FRIED CHICKEN

Prep: 10 minutes / Bake: 20 minutes / Yield: 4 servings

Ingredients:
1 cup low-fat mayonnaise
1 Tbsp garlic powder
1 Tbsp paprika
1 tsp chili powder
3 Tbsp water
Kosher salt or table salt and freshly ground pepper, to taste
4 chicken thighs, skin removed
Nonstick cooking spray
2 cups panko (Japanese-style bread crumbs)

Directions:
Preheat the oven to 350 degrees F. In a large bowl combine the mayonnaise, garlic powder, paprika and chili powder. Mix with water, 1 tablespoon at a time, to make it the consistency of whipping cream; season with salt and pepper. Add the chicken pieces; coat well with the mayonnaise mixture.

Lightly coat a nonstick baking sheet with cooking spray. Pour the panko onto a plate. Toss the chicken thighs, one at a time, in the crumbs to completely coat. Place the chicken on the baking sheet; coat with cooking spray. Bake for 20 to 25 minutes or until the chicken is browned and cooked through, turning once.

ROSEMARY-GARLIC MASHED POTATOES

Prep: 15 minutes / Cook: 20 minutes / Roast: 45 minutes / Yield: 8 to 10 servings

Ingredients:
1 bulb garlic
1-1/2 teaspoons extra virgin olive oil
3 pounds russet potatoes, peeled and cubed
Kosher salt or table salt
1-1/2 cups whipping cream
3 sprigs fresh rosemary
1/2 cup butter (1 stick), at room temperature
Freshly ground black pepper
Snipped fresh rosemary (optional)

Directions:
Preheat the oven to 400 degrees F. Cut the top off the garlic; wrap the bulb in foil, leaving the top cut edge exposed. Drizzle with the olive oil. Roast for 45 minutes or until the garlic is soft and caramelized. Set aside to cool.

Meanwhile, in a medium pan cover the potatoes with water and add a big pinch of salt. Bring to a boil over high heat. Lower the heat to medium and simmer about 20 minutes or until the potatoes are tender; drain well.

While the potatoes are cooking, warm the cream and rosemary in a small pan over low heat. Strain out the rosemary.

Put the hot potatoes through a ricer into a large bowl. Squeeze in the roasted garlic and add some of the warm cream. Mix well. Add the butter; mix again. Add more cream if necessary. Season with salt and pepper. If desired, garnish with snipped rosemary. Serve immediately.

For more recipes, go to Page 2.

[mswolfestock]

Problem #1: I wouldn''t use a tablespoon of garlic powder in anything, ever. That is just gross. It''s always better when you use fresh garlic, and you don''t need to use more than one or two small smashed cloves to get enough flavor into the dish. Lots of folks don''t like overpowering, over the top garlic in a dish. Garlic powder is for people who don''t know any better, not a professional, not a "chef."

Problem #2: He got the Twinkie Tiramisu recipe from The Twinkie Cookbook. He should have cited his source or inspiration. I''ve had my Twinkie Cookbook for at least two years.

[friendlyfrec]

Lighten up Wolfie. Not all garlic lovers are purists.
I think he''s a cutie.
Uhh French,Spanish? Both? I like his style. And his last name-my maiden name! FrindlyFreckles

[stewart19621]

"GUILTLESS??? Oven Fried Chicken"

According to The Humane Society of the United States, "Ongoing selection for rapid growth is a severe welfare problem as it has resulted in leg disorders, including deformities, lameness, tibial dyschondroplasia (TD), and ruptured tendons, and has been correlated with metabolic disorders such as ascites and sudden death syndrome. Broiler chickens selected for faster growth also suffer from weakened immune systems, making them more susceptible to a variety of additional diseases."

In my opinion, as long as we are supporting an industry that is slaughtering billions of 3 month old chickens, most which live their entire lives with broken or splintered bones and internal bleeding, we cannot be "guiltless."

[stewart19621]

"GUILTLESS??? Oven Fried Chicken"

According to The Humane Society of the United States, "Ongoing selection for rapid growth is a severe welfare problem as it has resulted in leg disorders, including deformities, lameness, tibial dyschondroplasia (TD), and ruptured tendons, and has been correlated with metabolic disorders such as ascites and sudden death syndrome. Broiler chickens selected for faster growth also suffer from weakened immune systems, making them more susceptible to a variety of additional diseases."

In my opinion, as long as we are supporting an industry that is slaughtering billions of 3 month old chickens, most which live their entire lives with broken or splintered bones and internal bleeding, we cannot be "guiltless."

[e2verne]

The guiltless fried chicken is silly, and why would you use garlic powder when there is good old garlic available? Why we are using only the thighs? and forget mayonnaise. Use whatever parts you wish, wash and pat dry;brush the pieces with olive oil,roll in a mixture of:pepper,paprika, barbecue spice, whatever you wish,smashed and finely diced garlic. Add herbs if you want: thyme, marjoram, bonnes herbes, whatever-to the mixture. salt is not needed with the garlic, but if you want it use kosher salt sparingly. Shake the chicken in bag with bisquik. Spray baking sheet with non-stick spray, place chicken pieces,bake in 375 degree oven, turn every 15 or 20 minutes. NOTE: It will take longer to cook the breasts than other parts. If you have one, use your meat thermometer. My grandma said the reason most fried chicken isn''t very good is because all seasoning is in the coating, not on the chicken. I totally agree that no true chef would use garlic powder. Not sure where this guy got his credentials, but he is not a chef.

[e2verne]

The guiltless fried chicken is silly, and why would you use garlic powder when there is good old garlic available? Why we are using only the thighs? and forget mayonnaise. Use whatever parts you wish, wash and pat dry;brush the pieces with olive oil,roll in a mixture of:pepper,paprika, barbecue spice, whatever you wish,smashed and finely diced garlic. Add herbs if you want: thyme, marjoram, bonnes herbes, whatever-to the mixture. salt is not needed with the garlic, but if you want it use kosher salt sparingly. Shake the chicken in bag with bisquik. Spray baking sheet with non-stick spray, place chicken pieces,bake in 375 degree oven, turn every 15 or 20 minutes. NOTE: It will take longer to cook the breasts than other parts. If you have one, use your meat thermometer. My grandma said the reason most fried chicken isn''t very good is because all seasoning is in the coating, not on the chicken. I totally agree that no true chef would use garlic powder. Not sure where this guy got his credentials, but he is not a chef.

[e2verne]

The guiltless fried chicken is silly, and why would you use garlic powder when there is good old garlic available? Why we are using only the thighs? and forget mayonnaise. Use whatever parts you wish, wash and pat dry;brush the pieces with olive oil,roll in a mixture of:pepper,paprika, barbecue spice, whatever you wish,smashed and finely diced garlic. Add herbs if you want: thyme, marjoram, bonnes herbes, whatever-to the mixture. Shake the chicken in bag with bisquik seasoned with salt and pepper. Spray baking sheet with non-stick spray, place chicken pieces,bake in 375 degree oven, turn every 15 or 20 minutes. NOTE: It will take longer to cook the breasts than other parts. If you have one, use your meat thermometer. My grandma said the reason most fried chicken isn''t very good is because all seasoning is in the coating, not on the chicken. I totally agree that no true chef would use garlic powder. Not sure where this guy got his credentials, but he is not a chef.

[goodyu]

Dear CBS,

"Guiltless" is misspelled in the title.

I''m a little surprised at CBS for this...

[hsudul]

I am absolutely appalled at what gets printed in
website food sections. I prefer to call the super
young chefs who offer the worst in food combining. I
simply refer to them as CHEFS IN DIAPERS!.
As a chef who just spent 30 years as a private chef
I know much than they. YOu can see my kitchen advice
at Authorhouse. com with ISBN 978-4259-7537-1. I
would like to say that garlic powder is right in with a product called Hamburger Helper.
AS more and more new chefs are added to the rooster
the nation will be more confused than as ever.

[velma179]

So many chefs, so many ideas.

Crushed fresh garlic has a tendency to burn and become bitter in direct heat. It''s great used in many recipes, but this one works better made with the powder.

FYI - good old fashioned southern fried chicken uses dried herbs and garlic powder.

Using thighs in an over baked recipe is good because the thighs don''t dry out as much as breasts, especially when the skin is removed.

To each his own, but dang folks -- while critique is okay, the sharp criticism seems a bit much.

[velma179]

yikes, I''ll be in soooo much trouble with the "posting police" :-)

I meant oven baked recipe, not over baked...

[estabwary]

Her name is Rio and she dances on the sand!

...sorry.

[klockesandy]

I tried this ''Guitless oven-fried chicken'' and it was awful.I looked it up again to make sure I didn''t forget something, I think they forgot something. I''m very disappointed and won''t be using that recipe again. He made it look so easy and Harry and the rest thought it was so good he needs to re-write his recipe

[val240]

i wonder do the "critic" bloggers know how to follow a recipe. I had been looking forward to trying this recipe since Monday but after reading the review, I almost chose not to... but I followed the recipe exactly and the oven fried chicken was amazing! Did your mayo batter form the consistency of whip cream as stated in the recipe? Mine did and it formed a coating then I dipped in the panko (maybe you use regular bread crumbs?)
My family loved the recipe, and believe me.. coming from a long line of Southern cooking, we know our skillet fried chicken. This is a much healthier version without sacrificing flavor. Thanks!

[val240]

i wonder do the "critic" bloggers know how to follow a recipe. I had been looking forward to trying this recipe since Monday but after reading the review, I almost chose not to... but I followed the recipe exactly and the oven fried chicken was amazing! Did your mayo batter form the consistency of whip cream as stated in the recipe? Mine did and it formed a coating then I dipped in the panko (maybe you use regular bread crumbs?)
My family loved the recipe, and believe me.. coming from a long line of Southern cooking, we know our skillet fried chicken. This is a much healthier version without sacrificing flavor. Thanks!

[val240]

i wonder do the "critic" bloggers know how to follow a recipe. I had been looking forward to trying this recipe since Monday but after reading the review, I almost chose not to... but I followed the recipe exactly and the oven fried chicken was amazing! Did your mayo batter form the consistency of whip cream as stated in the recipe? Mine did and it formed a coating then I dipped in the panko (maybe you use regular bread crumbs?)
My family loved the recipe, and believe me.. coming from a long line of Southern cooking, we know our skillet fried chicken. This is a much healthier version without sacrificing flavor. Thanks!