Ultimate Raita Tyler Florence Recipes

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CUCUMBER RAITA



Cucumber Raita image

Provided by Tyler Florence

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

2 cups of plain unsweetened natural yogurt
juice of 1 lemon
1 English cucumber, roughly chopped
1/2 red chile, deseeded and roughly chopped
1 teaspoon ground cumin
2 teaspoons kosher salt
4 turns freshly ground black pepper

Steps:

  • Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber. The raita should be nice and creamy from the yogurt but still have texture from the cucumber.

TYLER FLORENCE'S ULTIMATE FAJITAS WITH RACHAEL RAY'S GUACAMOLE



Tyler Florence's Ultimate Fajitas With Rachael Ray's Guacamole image

The Fajitas have an authentic Mexican flavor, and are so delicious paired with this guacamole and other toppings of your choice.My family and friends LOVE these. Hope you will too!

Provided by Kt071501

Categories     Steak

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 23

1 orange, juice of
2 limes, juice of
4 tablespoons olive oil
2 -3 garlic cloves, roughly chopped
3 chipotle chiles in adobo
1 teaspoon ground cumin
3 tablespoons fresh cilantro, roughly chopped
1 teaspoon salt
2 1/4 lbs skirt steaks or 2 1/4 lbs flank steaks, fat trimmed
2 small ripe Hass avocadoes
1 lemon, juice of
1 jalapeno, seeded and finely chopped
1/4 red onions or 1/4 yellow onion, finely chopped
1 garlic clove, minced
salt
2 green bell peppers, thinly sliced
2 large onions, thinly sliced
lime juice
olive oil
12 flour tortillas, warmed
Mexican blend cheese (optional)
sour cream (optional)
tomatoes, diced (optional)

Steps:

  • Mojo Marinade: In an immersion blender, add first 8 ingredients and puree the marinade. Transfer to a re-sealable plastic bag and add steak. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours, but no more than 4 hours.
  • To cook: Preheat a rigged grill or (for better flavor) your outdoor grill on high heat.Lightly drain marinade from beef and Season to taste with additional salt and pepper. Lightly oil grill and grill each steak 4 minutes on each side. Transfer to cutting board and let rest. May need to cook in batches.
  • While meat is resting preheat large skillet on med-high heat, add olive, onion, peppers and lime juice and toss to coat. Cook until peppers and onions are just limp.
  • Guacamole: Scoop avocados in med size bowl and squeeze lemon juice over avocados immediately, then smash.Add jalapeno, and onion. Sprinkle garlic with coarse salt and smash with the side of your knife blade, add to avocado mixture. Mix well.
  • Then slice steak against the grain on a diagonal.
  • To assemble: spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and if desired tomato, cheese and sour cream. Roll to enclose filling.

TYLER FLORENCE'S ULTIMATE CHEESECAKE



Tyler Florence's Ultimate Cheesecake image

I saw this on a Food Network dessert special and decided to try it. Surprisingly easy to make and beyond delicious!!

Provided by Tim the Doughboy

Categories     Cheesecake

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups finely ground graham crackers
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zest of
1 dash vanilla extract
1 pint blueberries
1 lemon, juice and zest of
2 tablespoons sugar

Steps:

  • For the crust:.
  • Preheat oven to 325 degrees F.
  • In a mixing bouwl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8 inch springform pan with non-stick cooking spray.
  • Pour the crumbs inot the pan, and using the bottom of a smmoth glass, press the crumbs down into the base and 1 inch up the sides. Regrigerate for 5 minutes.
  • For the filling:.
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy (about 1 to 2 minutes).
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheescake pan on a large piece of aluminum foil and fold up the sides around the pan. Place the cake pan in a large roasting pan. Pour boiling water in the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for about 45 minutes. The cheesecake will still be soft (it will firm up after chilling), so be careful not to overcook. Let cool in pan for about 30 minutes. Chill in the regrigerator, loosely covered, for at least 4 hours. Loosen the cheescake from the side of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula, spread a layer of Lemon Blueberry topping over the top.
  • For the topping:.
  • In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Let cool before spreading on cheesecake.

Nutrition Facts : Calories 872.6, Fat 61.8, SaturatedFat 34.4, Cholesterol 256.8, Sodium 476.6, Carbohydrate 72.4, Fiber 2.1, Sugar 56.5, Protein 11.7

ULTIMATE LAMB STEW - TYLER FLORENCE



Ultimate Lamb Stew - Tyler Florence image

Make and share this Ultimate Lamb Stew - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 21

1 cup all-purpose flour
kosher salt
fresh ground black pepper
1 1/2 lbs lamb shanks, cut in 1/2 (3 shanks)
1/4 cup extra virgin olive oil
4 garlic cloves, chopped
4 large carrots, cut into coins
1 large onion, cut into chunks
0.75 (750 ml) bottle red wine
1 quart low sodium beef broth
1 bay leaf
1/4 bunch thyme, leaves only
4 cloves
1 cup barley
6 large russet potatoes, peeled and cut in half lengthwise
parsley sprig, for garnish
1/2 cup unsalted butter (1 stick)
10 garlic cloves, minced fine
1 tablespoon olive oil
kosher salt
1/2 bunch flat leaf parsley, leaves chopped

Steps:

  • Combine flour, salt and pepper in a shallow dish. Season lamb with salt and pepper as well, then dredge lamb pieces in flour and tap off excess.
  • Set a large, heavy-bottomed Dutch oven over medium-high heat. Add olive oil and wait until it smokes. Place lamb pieces in the pot. Brown on all sides, about 3 minutes per side. Remove to a plate and set aside.
  • Add garlic, carrot and onion to pot. When onion is soft and translucent, 3-5 minutes, add stock and wine. Add bay leaf, thyme, cloves and barley. Return the meat to the braising liquid. Cover and transfer to a preheated 350°F oven and cook 2 hours.
  • Arrange potatoes, cut side down, over the top of the stew, completely covering the surface (you may need to cut the last one or two to make it fit). Drizzle with oil and sprinkle with salt and pepper. Return to oven, uncovered, for an additional 30 minutes.
  • Meanwhile, melt butter in a small pot. Chop garlic roughly, then drizzle with olive oil and salt. Chop more finely, then press and mash with the side of your knife blade until it forms a paste. (Alternatively, combine garlic with oil and salt in a mortar and grind with pestle.) Add chopped parsley and add to the melted butter. Cook very slowly until heated all the way through.
  • Brush potatoes with garlic butter and serve.

Nutrition Facts : Calories 1080.9, Fat 42.2, SaturatedFat 17.4, Cholesterol 142.7, Sodium 146.6, Carbohydrate 115.4, Fiber 16.2, Sugar 7.2, Protein 45

ULTIMATE LAMB CURRY - TYLER FLORENCE



Ultimate Lamb Curry - Tyler Florence image

From "Tyler's Ultimate," episode "Ultimate Indian Dinner." Fresh curry leaves (or frozen) may be found in Indian, Pakistani or Asian markets. Use fresh, rather than dried, bay leaves if you can find them. Serve with basmati rice; add salt and a couple of thick slices of fresh ginger to the water while steaming the rice for added flavor.

Provided by DrGaellon

Categories     Stew

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 20

1/4 cup vegetable oil
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons green cardamom pods
1 1/2 tablespoons fennel seeds
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons cloves
1 1/2 tablespoons ground turmeric
2 cinnamon sticks
2 bay leaves
1 thai bird chili pepper, cut in half
10 curry leaves (if frozen, thaw and pat dry first)
3 lbs lamb shoulder, cut in 1 1/2-inch cubes
kosher salt
fresh ground black pepper
2 medium yellow onions, roughly chopped
5 garlic cloves, peeled
2 tablespoons minced fresh ginger
5 large fresh tomatoes, cored and cut in large chunks
2 cups water
1/2 cup unsweetened plain yogurt

Steps:

  • Start heating vegetable oil in a heavy Dutch oven over medium heat.
  • Meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. Grind until powdery. Add turmeric and process until evenly blended. Pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. Add bay leaves, Thai bird chili and curry leaves.
  • Sprinkle lamb with salt and pepper. Add seasoned lamb to pot and stir. Cook until brown, 5-7 minutes.
  • Combine onion, garlic and ginger in food processor. Process into puree, then add puree to pot. Cook until they start to give up moisture, about 8 minutes. Add tomatoes and water. Cover and simmer 40 minutes.
  • Skim fat from surface and discard. Stir in yogurt and simmer 5 minutes more. Serve over basmati rice with raita alongside. Garnish with chopped cilantro and scallions.

Nutrition Facts : Calories 576.6, Fat 45.1, SaturatedFat 17.2, Cholesterol 124.6, Sodium 126.3, Carbohydrate 12.5, Fiber 3.5, Sugar 5.3, Protein 30.9

ULTIMATE RAITA - TYLER FLORENCE



Ultimate Raita - Tyler Florence image

Make and share this Ultimate Raita - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

1 English cucumber
1/2 thai bird chili pepper, deseeded and minced fine
1 teaspoon ground cumin
2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1 lemon, juice of
2 cups plain yogurt

Steps:

  • Wash cucumber well and chop into 1/4" dice.
  • Add chili, cumin, salt and pepper. Stir well.
  • Add lemon juice and yogurt and stir again.
  • Serve in a pretty bowl with curry or samosas.

Nutrition Facts : Calories 46.6, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 465.7, Carbohydrate 5, Fiber 0.3, Sugar 3.8, Protein 2.5

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