Best 9 Aaron Mccargo Food Network Recipes

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
• Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.
• Cook's Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.
• Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar.
• Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.

CINNAMON APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
• Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
• Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

BUFFALO CHICKEN CHEESE BALLS

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
• To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

SPIRAL HAM

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the brown sugar and honey. Set aside.
• In another small bowl, mix together the orange juice, peach nectar and chipotles.
• Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture.
• Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice.

SIMPLE ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

COFFEE FRAPPE

Steps:

• Add all ingredients to a blender and blend until smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream and desired amounts of cinnamon and chocolate.

CHICKEN PARMESAN - AARON MCCARGO, JR'S MASTERPIECE!

Steps:

• Heat oil to 350 degrees F.
• Mix all seasonings together then divide into 2 parts.
• Season chicken breast with half of the seasoning on both sides.
• Add the remaining seasoning and 3 tablespoons of chopped fresh parsley to panko bread crumbs and mix.
• Dip chicken in flour, then in eggs, then in bread crumbs.
• Fry chicken until golden brown, about 3 to 5 minutes.
• For the white sauce, heat the garlic and heavy cream in a medium saucepan, until simmering.
• Turn off heat, add butter, and whisk vigorously until fully incorporated.
• Add 1 tablespoon fresh parsley and season with salt and pepper.
• Simmer the marinara sauce in saucepan over medium heat.
• Place 2 slices of mozzarella cheese on each breast.
• Pour the warmed marinara sauce over the cheese, drizzle with white sauce and serve.

AARON MCCARGO JR'S CLASSIC POTATO SALAD

Steps:

• Bring a large pot of water to a boil.
• Add the potatoes and cook until tender, about 15 minutes.
• Drain the potatoes and spread out on a sheet pan to cool.
• Meanwhile, bring a separate pot of water to a boil.
• Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.
• Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, salt, pepper, and the mayonnaise.
• Fold in the potatoes, eggs, and scallions.
• Adjust the seasoning to taste.

AARON MCCARGO, JR. JERK SEASONING

Steps:

• In a medium bowl, combine all ingredient.