Unexpected Twists On Comfort Foods

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

(CBS) 

CORN BREAD MUFFIN STUFFING

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

Ingredients:
2 Tbsp extra virgin olive oil
2 (4-ounce) hot Italian sausages, casings removed
1 cup chopped carrot
1 cup chopped celery (2 stalks)
1 cup chopped onion (1 large)
Kosher salt or table salt and freshly ground black pepper
1/2 cup snipped fresh sage
4 (4-ounce) corn muffins
3 eggs
1/2 cup chicken stock or broth
Nonstick cooking spray

Directions:
Heat the oven to 350 degrees F. In a skillet heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook about 5 minutes or until browned and cooked through, breaking the meat into small pieces with a wooden spoon. Drain on a plate lined with paper towels; set aside to cool. Wipe excess fat from the pan with paper towels.
In the same skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the carrot, celery, and onion. Season with salt and pepper; add the sage. Cook about 10 minutes or until the vegetables are soft. Set aside.
Crumble the corn muffins into a large bowl. Add the cooled sausage and the vegetables. Add the eggs and ¼ cup of the chicken stock. Using your hands, mix well, adding more stock if the stuffing is too dry. Coat a 2-quart ovenproof baking dish with nonstick cooking spray. Put the stuffing in the dish and bake for 45 minutes to 1 hour or until the top is browned and crispy.

TWINKIE TIRAMISU

Prep: 15 minutes / Chill: 2 Hours / Yield: 6 to 8 servings

Ingredients:
8 cream-filled sponge cakes (recommended: Twinkies)
1 cup unsweetened brewed espresso or strong coffee
1-1/2 cups whipping cream
1/3 cup sugar
2 (8.75-ounce) packages mascarpone cheese, at room temperature
10 vanilla water cookies, crushed, and 5 chocolate wafer cookies, crushed (optional)

Directions:
Cut the sponge cakes in half lengthwise and fit the bottom halves into an 11*7*1 ½ -inch pan. Drizzle with ½ cup of the coffee.

Whip the cream and sugar to soft peaks. In a large bowl, whisk the mascarpone a bit to loosen it; fold in the whipped cream. Pour half the mixture over the sponge cakes; drizzle with the remaining coffee. Spread mascarpone mixture evenly over the sponge cakes.

Sprinkle crushed vanilla wafer cookies over mascarpone mixture. Or, if desired, gently place several different-size round cookie cutters on the surface of the mascarpone mixture. Carefully sprinkle the crushed vanilla wafers into a few of the cookie cutters and the crushed chocolate wafers into the remaining cutters. Gently remove cookies cutters. Lightly cover and refrigerate at least 2 hours before serving.

[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!

[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

[estabwary]

Her name is Rio and she dances on the sand!

...sorry.

[velma179]

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

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

[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.

[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.

[goodyu]

Dear CBS,

"Guiltless" is misspelled in the title.

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

[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.

[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.

[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."

[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

[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.