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Banana Pepper Sauerkraut 2 cups best-quality sauerkraut, drained 1 1/2 cups jarred banana peppers, drained 1/4 cup apple cider vinegar 2 to 3 tablespoons pickled jalapeno rings 1 teaspoon kosher salt 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon granulated garlic Instructions: In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired.
Falsomagro 1 (1 1/4 to 1 1/2 pound) flank steak, butterflied 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 cup olive oil, plus more for searing 1/2 cup pignoli nuts 1 pound ground beef or veal 1 egg, beaten 2 cloves garlic, minced 1/2 cup fresh bread crumbs 1/4 cup milk 1/2 cup grated cacciocavallo, plus 1/4 pound cut into 1/2-inch logs 1/4 pound sliced prosciutto 1/4 pound sliced pancetta 4 eggs, boiled for 3 minutes so that the insides are not yet hard Salt and pepper 1 cup sliced onions About 1/2 cup red wine 2 cups tomato sauce 1 cup beef stock or broth Smothered or sauteed greens, for serving (broccoli rabe, spinach, or escarole) Roasted new potatoes or fettucine, for serving Instructions: Pound the flank steak to 3/8-inch thickness, trying to form a rectangle. Combine the basil, parsley, olive oil, and pignoli nuts in a food processor until smooth. Spread mixture over the meat, leaving a 1-inch border. Combine ground beef with beaten egg, garlic, bread crumbs, milk, and grated cheese. Set aside. Spread slices of prosciutto over the pesto mixture, followed by the ground beef mixture, and topped with the sliced pancetta. Place the 4 partially boiled eggs down the center, flanked by the cheese logs. Roll the flank steak into a log, tie with butcher's twine, and season with salt and pepper, to taste. Heat a few tablespoons olive oil in a large, heavy saucepan over medium-high heat. Add the meat and sear on all sides. Remove the meat from the pan and add the onions and saute until transluscent. Deglaze the pan with red wine, and return the meat to the pan. Add the tomato sauce and beef stock. Bring to a boil, then reduce to a simmer and cook for 1 hour over low heat. Alternatively, cook in a preheated 350 degrees F oven for 1 hour. Remove the falsomagro from the pan and set aside to let rest. Continue cooking sauce over high heat for a few minutes, until reduced to desired consistency. Season sauce, to taste. Cut the meat in slices and serve with the sauce drizzled over top and with smothered greens and roasted potatoes or fettucine on the side.
Spaghetti Carbonara Kosher salt 6 slices thick-cut bacon, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 3 cloves garlic, crushed 1/2 teaspoon minced fresh rosemary 2 red jalapeno peppers, seeded and minced 1/4 cup cognac or brandy (optional) 12 ounces spaghetti 3 large eggs 3/4 cup freshly grated parmesan cheese, plus more for garnish 1/2 cup freshly grated pecorino romano cheese 2 tablespoons chopped fresh parsley Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish. Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water. Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.
Crispy Oven Wings with Miso Dip Nonstick cooking spray, for the baking sheet 2 pounds chicken wings Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 1/4 cup baking powder 2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1/4 cup (4 tablespoons) melted unsalted butter One 8-ounce container sour cream One 1/2-ounce packet miso soup mix, sifted to remove the tofu and seaweed One 1/2-ounce packet miso soup mix, sifted to remove the tofu and seaweed 1/2 teaspoon dried chives 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Freshly ground black pepper Instructions: For the wings: Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. Use a paper towel to pat the chicken wings dry. Sprinkle both sides of the wings with salt and pepper. Combine the flour, baking powder, chili powder, garlic powder, onion powder, paprika, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Add wings to the mixture and toss to coat. Shake the wings to remove any excess mixture and place on the prepared baking sheet. Drizzle with the melted butter. Bake, flipping halfway through, until browned and crispy, about 45 minutes. For the miso dip: Whisk together the sour cream, miso soup mix, chives, garlic powder, onion powder and some pepper in a small bowl until combined.
Lamb with Spinach Sauce (Saag Gosht) 1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces 5 tablespoons of light vegetable oil 2 cups finely chopped onion 1 tablespoons of grated or crushed fresh ginger 2 teaspoons minced garlic 2 teaspoons ground cumin 1 tablespoon ground coriander 1/2 teaspoon ground red pepper 1 tablespoon paprika 1 teaspoon turmeric 1 cup tomato puree Coarse salt to taste 1 cup packed chopped cooked spinach, fresh or frozen 2 teaspoons garam masala, homemade or store-bought 1/2 cup chopped cilantro leaves and tender stems Instructions: Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.
Cardamom-Crusted Alaskan Caribou with Spicy Gingerbread, Boniato Squash Puree, and Port Wine Cranberry Essence 4 eggs 8 ounces brown sugar 1 1/2 cups molasses 1 1/2 cups melted butter 1 1/4 pounds flour 3/4 ounces baking soda 1 teaspoon baking powder 3/4 ounce ground ginger 1/2 ounce ground cinnamon 1/2 tablespoon ground clove 1/2 tablespoon ground nutmeg 1/2 cup minced shallots 1/2 ounce salt 1-ounce ground black peppercorns 16 ounces hot water 2 boniato, diced into 1-inch squares 3 quarts salted water 8 ounces whole butter Sea salt and freshly ground white pepper Sea salt and freshly ground white pepper 6 ounces ground cardamom 2 ounces ground white pepper 3 ounces garlic powder 5 bay leaves 2 ounces ground coriander 2 ounces ground juniper 6 ounces brown sugar 3 ounces kosher salt 3-pound caribou loin 2 ounces whole butter 1/4 cup whole butter 1 large carrot, diced 1 celery stalk, diced 1/4 cup minced shallot 1 tablespoon black peppercorns 2 sprigs thyme 1 1/2 quarts port wine 1 quart cranberry juice 2 oranges, zested 2 cloves garlic 1 quart veal stock 2 ounces sugar 2 ounces orange juice 6 ounces whole cranberries 1 baking potato, like russets 1/2 cup clarified butter 6 sprigs tarragon Instructions: Gingerbread: Preheat oven to 350 degrees F. Mix eggs to smooth. Add sugar, molasses, and melted butter. Mix well. Blend in all dry ingredients, including the shallots until smooth. Add water and incorporate completely. Butter individual bundt or cupcake molds and fill half way. Bake until a toothpick comes out semi-dry. Reserve at room temperature. Boniato Puree: Place the boniato in water and bring to a boil. Simmer until tender, approximately 30 minutes. Process through food mill and blend in whole butter. Season with sea salt and ground white pepper. Reserve hot in pastry bag with plain piping tip. Caribou: Grind the cardamom, white pepper, garlic powder, bay leaves, ground coriander, ground juniper berry, brown sugar, and kosher salt together in coffee grinder. Evenly coat caribou with mixture and sear in whole butter to light golden brown. Cook to rare and reserve. Sauce: Heat butter in saucepan to golden brown, add carrot, celery, and shallot. Cook on medium heat to golden brown. Add peppercorns and thyme. Next add port wine and reduce by half. Add cranberry juice and reduce again by half. Add orange zest, garlic, and veal stock. Cook on medium, simmer until sauce reduces by at least half and is desired consistency. Strain and reserve hot. Place sugar, orange juice, and cranberries in a small pot and cook on low until all the liquid has evaporated. Reserve. Garnish: Preheat oven to 300 degrees F. Slice potato paper-thin and stamp out into 1 1/4-inch circles. Brush butter onto parchment paper and form a \galette\ by alternating potatoes with tarragon to form a complete ring. Bake for 1 to 1 1/2 hours between buttered parchment paper. Cook to golden brown. Reserve. Presentation: Place gingerbread in center of plate and pipe a semi-circle of boniato puree around. Next, slice caribou 1/6 of an inch thick and fan around puree. Ladle sauce over meat and dollop cranberries throughout. Accent plate with potato \galette\ and serve.
Frozen Horchata Latte 1 cup long-grain white rice 1/2 cup blanched almonds 2 cinnamon sticks 2 shots espresso (4 ounces), cooled 2 tablespoons sugar 2 large scoops vanilla ice cream 10 ice cubes (approximately 2 cups) Whipped cream, for topping Ground cinnamon, for dusting Chocolate sprinkles, for serving Instructions: In a high-speed blender, add the rice, almonds, cinnamon sticks and 2 cups water. Blend until the cinnamon sticks are broken up. Cover and refrigerate for at least 8 hours and up to 14 hours. Strain the rice mixture through a fine-mesh strainer, reserving the liquid. Add the liquid to a blender with the espresso, sugar, ice cream and ice cubes. Blend until smooth. Divide the shake into 2 cups. Top with whipped cream, dust with cinnamon and sprinkle with chocolate sprinkles.
Vidalia Onion and Granny Smith Apple Chutney 3 Granny Smith apples, peeled, cored, and small dice (6 cups) 2 Vidalia or other sweet onion, medium dice (3 cups) 2 cups sultana raisins 1 teaspoon minced ginger 1/2 cup sugar 1 cup apple cider 1/2 cup cider vinegar 1 cinnamon stick 3 cloves 1 bay leaf 1/2 teaspoons salt 1/4 teaspoon ground white pepper Instructions: Place all ingredients in large pot and allow to cook down for 1 to 1 1/2 hours until most liquid evaporates. Season, to taste, with salt and pepper. Store covered in the refrigerator.
Sardine and Bread Crumb Pasta with Puttanesca Salad 1 pound linguine, fresh or dried 4 vine-ripe tomatoes, seeded and chopped 1/2 red onion, chopped 3 tablespoons capers 1/2 cup kalamata olives, pitted and coarsely chopped 6 anchovies (1 tin flat fillets), chopped 3/4 cup fresh flat-leaf parsley tops (4 or 5 handfuls), divided; 1/2 coarsely chopped, 1/2 finely chopped 1/2 lemon juiced 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling 12 to 15 fresh basil leaves, cut or torn into a chiffonade Coarse salt and coarse black pepper 8 garlic cloves, chopped 1 1/2 cups bread crumbs 2 (4-ounce) tins sardines, drained and chopped 1 teaspoon crushed red pepper flakes Instructions: Bring a large pot of salted water to a boil. When the water boils, add the linguine and cook just until al dente. Drain well. Combine the tomatoes, onions, capers, olives, anchovies, and the coarsely chopped parsley in a medium bowl. Dress with the lemon juice and a healthy drizzle of extra-virgin olive oil, enough to lightly coat the salad (1 to 2 tablespoons). Sprinkle in the basil and salt and pepper, toss again and adjust the seasoning. Preheat a large, deep skillet over medium heat. To the hot pan, add the 1/4 cup of extra-virgin olive oil (4 times around the pan), and half the chopped garlic cloves. When the garlic speaks by sizzling in the oil, add the bread crumbs. Stir the bread crumbs until they are deeply golden in color. Add the finely chopped parsley and a liberal amount of salt and coarse black pepper. Transfer the bead crumbs to a dish and reserve. Return the same skillet to the heat and add the 3 tablespoons of extra-virgin olive oil, 3 times around the pan. Add the remaining garlic, the sardines, and red pepper flakes to the pan and saute over medium heat for 2 or 3 minutes. Add the hot, cooked pasta to the skillet and toss with the sardines. Add the bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste to adjust seasonings and serve with the Puttanesca Salad alongside.
Kal Bi (Marinated Boneless Beef Short Ribs) 5 pounds boneless beef short rib, sliced thinly and cut into pieces 6 inches long and 5 inches wide 8 romaine lettuce leaves 2 cups cooked white rice Miso Paste, recipe follows 1/2 cup grated daikon 1 Asian pear, finely grated 1/2 large onion, finely grated 1/2 cup soy sauce 2 tablespoons plus 2 teaspoons mirin (sweetened rice wine) 2 tablespoons plus 2 teaspoons sake 2 tablespoons plus 2 teaspoons oyster sauce 2 tablespoons plus 2 teaspoons honey 1/4 cup sesame oil 1/4 teaspoon black pepper 1 tablespoon minced garlic (or to taste) 2 tablespoons plus 2 teaspoons white sugar 1/2 cup Japanese light miso 1/2 cup Korean dark miso 1/4 cup red chili paste 1 tablespoon minced garlic 1 tablespoon vegetable oil 1 tablespoon sugar Instructions: Mix all marinade ingredients together with 1 cup water until smooth. Add the beef and marinate for 4 hours, periodically massaging the meat. Prepare the charcoal grill. When the coals are glowing, place the strips of meat on the grill and cook to taste. Place the grilled meat on a Romaine lettuce leaf with rice, Miso Paste and grated daikon. Roll up the lettuce leaf, making sure the ends are secure, and eat like a wrap. Mix all the ingredients together until a nice paste is formed. Reserve.
Whole Roasted Snapper 1 yellow tail snapper (1.5 pounds) 1/2-ounce shredded fennel Salt Fine ground black pepper Canola oil 1 1/2 ounces bias cut fingerling potatoes 1-ounce baby carrots 1-ounce bias cut fennel 1-ounce bias cut celery 2 baby artichokes 4 stalks asparagus 1-ounce large diced red onions 2 ounces rich veal glaze 1/2-ounce fresh squeezed lemon juice Chives Parsley Instructions: Begin with the yellow tail snapper; take all the bones out inside leaving the head and the tail. Then slit down the center of the fish with a sharp knife. And then inside, put shredded fennel, salt and pepper. Heat the olive oil and sear the snapper. Precook the vegetables. While the fish is searing, add an array of vegetables, the veal glaze and lemon juice. Sear one side, then flip the fish to the other side. Then take the whole pan into a preheated 350 degree oven for about 10 minutes. It should come out nice and brown. Garnish with chives and parsley.
Hot Browns with Pimento Cheese Mornay 1 bone-in turkey breast half (about 2 pounds) 4 teaspoons vegetable oil Kosher salt and freshly ground black pepper 4 ounces bacon, cut into lardons 20 grape tomatoes, halved lengthwise 4 tablespoons unsalted butter 2 1/2 cups whole milk 1/4 cup all-purpose flour 1 cup shredded sharp Cheddar 1/4 cup chopped roasted red peppers 2 slices stale sourdough bread, cut into 1-inch cubes (a heaping 2 cups total) 1/2 cup grated Parmesan Instructions: Preheat the oven to 350 degrees F. Rub the turkey breast with 2 teaspoons of the oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part reads 160 degrees F, about 55 minutes. Remove from the oven and let rest 15 minutes; the turkey will continue to cook and the internal temperature should reach 165 degrees F. Place the bacon lardons on a baking sheet and bake until crisp, about 20 minutes. Transfer the bacon to a paper towel-lined plate; drain and reserve the fat for another use. Lower the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons of oil and season with salt and pepper. Place the tomatoes cut-sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes. While the tomatoes are cooking, start the Mornay sauce. Add the butter to a medium saucepan and melt over medium heat. Add the milk to a small saucepan and heat over medim heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the Cheddar and red peppers and stir until smooth. Remove the sauce from the heat and season with salt and pepper. You are now ready to assemble the dish. Heat the broiler. Distribute the bread cubes evenly among four 6-inch round cast-iron gratin pans. Cut the turkey into bite-size pieces, about 1/2 inch each, and divide evenly among the gratin pans. Spoon the Mornay sauce over the pans, and top each with 10 tomato halves. Sprinkle each pan with the Parmesan and bacon and place under the broiler on the bottom rack of the oven until golden and bubbly, 5 to 10 minutes. Serve immediately.
Apple Cinnamon Bread Pudding with Vanilla Bean Whipped Cream Butter or cooking spray, for ramekins 3 cups bite-sized cubes challah bread 1 large Granny Smith apple, peeled, cored and cut into 1/4-inch dice 1/2 cup raisins 2 large eggs 1/2 cup half-and-half 1/4 cup brown sugar 1 tablespoon unsalted butter, melted and cooled 2 teaspoons Calvados 1/2 teaspoon pure vanilla extract 1/8 teaspoon ground cinnamon Pinch allspice Pinch freshly grated nutmeg Kosher salt 1 cup heavy cream, cold 1 vanilla bean, split, seeds scraped and reserved Instructions: For the bread pudding: Preheat the oven to 300 degrees F. and place a rack in the center of the oven. Lightly grease four 6-ounce heatproof ramekins with butter. Place the ramekins into a baking dish that is large enough to hold them without touching. Place the bread cubes, apples and raisins in the ramekins, dividing the ingredients evenly. Using a whisk, beat the eggs, half-and-half, brown sugar, butter, Calvados, vanilla, cinnamon, allspice, nutmeg and a pinch of kosher salt in a bowl until thoroughly combined. Carefully pour the custard over the bread cubes, pressing the bread cubes down so they are covered with the custard. Set aside to allow the bread to absorb the custard, about 15 minutes. Prepare a water bath: Carefully pour enough hot water into the baking dish so that the water is halfway up the sides of the ramekins. (A water bath is used to provide temperature protection for the egg custard.) Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Another way to judge whether the puddings are fully baked is to gently press down on the center of each. If any uncooked custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread puddings from the water bath and cool slightly. The puddings can be served warm or slightly chilled. Meanwhile, make the vanilla bean whipped cream: Put the heavy cream and vanilla bean seeds in a large bowl. Whisk until soft peaks form. Serve immediately with the puddings or refrigerate until ready to use.
Country Ham and Redeye Gravy 2 1/4 inch thick slices cured country ham 1/2 cup brewed coffee Instructions: Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate. Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the the bottom of the skillet with a wooden spoon. Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.
Malaysian Black Pepper Clams 5 pounds Manila clams 1/4 cup dark soy sauce 4 teaspoons oyster sauce 3 limes, juiced 1/2 cup grated coconut palm sugar 3 tablespoons freshly cracked black pepper (largest grind on a peppermill) 3 tablespoons canola oil 1/4 cup chopped garlic One 4-inch piece ginger, peeled and minced 4 tablespoons unsalted butter 1 ounce fresh cilantro leaves 1 ounce fresh Thai basil leaves 1 ounce fresh mint leaves Toasted sourdough bread, sliced 1-inch-thick, brushed with olive oil, for serving Lime wedges, for serving Instructions: Place the clams in a large bowl and rinse under cold, running water for 5 to 10 minutes to \spit\ the clams of all sand and grit. Drain and set aside. In a small bowl, combine the dark soy, oyster sauce, lime juice, coconut palm sugar and half the black pepper. Set aside. Heat the oil in a large saute pan or skillet over high heat. Add the garlic, ginger and the remaining black pepper and cook for 2 minutes, stirring occasionally, to release the flavors, but do not let the garlic brown. Add the clams. Add 1/2 cup water and cover immediately to let the clams steam open. This will take 3 to 4 minutes. All the clams should be open, remove any that are not. Add the oyster sauce mixture. Stir well. Add the butter, stir well and pour out into a large bowl. Serve immediately with the fresh herbs sprinkled over the top, toasted bread and wedges of fresh lime to squeeze over the clams.
Sausage, Onion and Bell Pepper Brochettes with Grilled Kicked Up Polenta Squares 2 pounds assorted sausages, such as Kielbasa, Linguica, Spicy Italian, or Bratwurst, cut into 2-inch slices 2 red bell peppers, stems and seeds removed, cut into 1-inch pieces 2 red bell peppers, stems and seeds removed, cut into 1-inch pieces 2 green bell peppers, stems and seeds removed, cut into 1-inch pieces 2 green bell peppers, stems and seeds removed, cut into 1-inch pieces 3 medium yellow onions, peeled and cut into 8ths 10 to 12 inch-long wooden skewers soaked in water for 30 minutes Polenta Squares, recipe follows 4 cups water 1 cup polenta 2 teaspoons salt 1/2 cup grated Fontina or Monterey Jack 1 tablespoon minced jalapeno Instructions: Preheat a gas or charcoal grill. Thread the sausages, red and green bell pepper pieces, and onions alternately onto the skewers. Grill the brochettes until the sausage is cooked through and the vegetables are lightly charred, turning occasionally, about 8 to 12 minutes. Meanwhile, place the polenta squares on the grill and cook until warmed through and marked by the grill, about 2 to 3 minutes per side. Remove the brochettes and grilled polenta from the grill. With the prongs of a fork, slide the sausages and vegetables from the skewers and serve on top of the grilled polenta squares. In a heavy medium saucepan, bring the water to a boil over high heat. Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time. Cook until the polenta is cooked through and thickens, about 20 to 25 minutes. Remove the pan from the heat and stir in the cheese and jalapenos until smooth. Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance. Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board. Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready to grill.
Maduros-and-Chorizo Stuffed Mushrooms 48 ounces (6 cups) vegetable oil, for frying 2 ripe plantains, peeled and sliced into 1/4-inch-thick pieces 3/4 pound Mexican chorizo, casings removed 18 large button mushrooms, stems removed, caps wiped clean Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup shredded mozzarella cheese 1/2 cup grated Cotija cheese Instructions: Preheat the oven to 375 degrees F. For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice. In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside. For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes. Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.
Jalapeno Corn Cuffins (Cupcake-Muffins) 1 1/2 cups cornmeal 1 cup all-purpose flour 2 1/2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 2 large eggs 3/4 cup whole milk 4 tablespoons melted unsalted butter 1/2 cup chopped canned jalapenos 1 (12-ounce) container whipped cream cheese Green food coloring 2 tablespoons finely chopped chives Finely chopped, red, orange, and yellow peppers, for garnish Instructions: Heat oven to 350 degrees F. Prepare a standard sized muffin tin with paper muffin cups. Whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl. In another bowl, beat the eggs, then add the milk, melted butter, and jalapenos and stir well. Pour the wet ingredients into the dry ingredients and mix until just blended. Divide the batter evenly among the muffin cups. Bake for 20 minutes or until lightly browned. Cool completely. Put the cream cheese in a bowl and mix in a few drops of food coloring until it is evenly tinted the shade of green you like. Fold in the chives. Frost the muffins and garnish with the chopped peppers.
Drunken Chicken ...heavy on the sauce! 4 pieces bone-in, skin on dark meat chicken (2 thighs and 2 drummers) 1 bone-in, skin-on chicken breast, cut into quarters Salt and freshly ground black pepper 2 tablespoons EVOO 1 cup loosely packed mixed fresh herbs (parsley, sage, rosemary and thyme), chopped 4 cloves garlic, thinly sliced 2 ribs celery with leafy tops, chopped 1 bay leaf 1 carrot, peeled and chopped 1 onion, peeled and chopped 2 tablespoons tomato paste 3 cups dry red wine A handful of raisins 1/4 cup toasted pine nuts or sliced almonds Ciabatta bread, to serve Instructions: Liberally sprinkle the chicken with salt and pepper. Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal. To serve, top with the remaining herbs and pine nuts and serve with warm bread.
Petite Nutella Pochettes 1 cup (2 sticks) butter, at room temperature 8 ounces cream cheese, at room temperature 2 cups flour 1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella) Water, as needed 1/2 cup confectioners' sugar Instructions: In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles. Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve.
Cauliflower Hot Wings with Buttermilk Ranch Dipping Sauce 1/3 cup buttermilk 1/3 cup mayonnaise 1/3 cup sour cream 1 tablespoon cider vinegar 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper 1 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon garlic powder Kosher salt 1/2 cup buttermilk 1 medium head cauliflower, broken into 1 1/2-inch florets 2 tablespoons unsalted butter 3/4 cup hot sauce, such as Frank's Red Hot Serving suggestions: carrot sticks, celery sticks, bell pepper strips and cucumber slices Instructions: Preheat the oven to 450 degrees F; place oven racks in the top and bottom positions. Line two baking sheets with parchment. For the dipping sauce: Whisk the buttermilk, mayonnaise, sour cream and vinegar in a medium bowl until smooth. Add the chives, parsley, dill, garlic powder, 1/4 teaspoon salt and some pepper; whisk to combine. Cover and chill while you make the cauliflower. For the cauliflower: Whisk the flour, paprika, garlic powder and 1 teaspoon salt in a large bowl. In a spouted measuring cup, stir together the buttermilk and 1/2 cup water. Whisk the buttermilk mixture into the flour to make a smooth, thick batter. Add the cauliflower to the batter and toss well to coat. Transfer the cauliflower to the prepared baking sheets, shaking excess batter back into the bowl. Arrange the florets on the baking sheets so they don't touch. Bake until the batter is set, about 15 minutes. Meanwhile, melt the butter with the hot sauce in a small saucepan over low heat. When the cauliflower has baked for 15 minutes and the batter is set, drizzle with half of the hot sauce mixture, then turn over the florets and drizzle with the rest of the hot sauce mixture. Set the oven to broil. Broil the cauliflower until tender and the coating is crispy, 2 to 3 minutes. Let cool briefly before serving with the dipping sauce. Serve carrot sticks, celery sticks, bell pepper strips and cucumber slices alongside.
Spiced Beef Kabobs with Cucumber-Yogurt Sauce 1/2 English cucumber, peeled 1/4 cup chopped fresh mint 3/4 cup plain nonfat Greek yogurt, such as Fage 1 teaspoon lemon zest, from 1 lemon 1 tablespoon lemon juice, from 1/2 large lemon 1 tablespoon extra-virgin olive oil 3/4 teaspoon kosher salt 1/2 cup nonfat Greek yogurt, such as Fage 1 tablespoon extra-virgin olive oil 1 teaspoon lemon zest, from 1 lemon 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1/4 teaspoon cayenne 1 pound beef sirloin, cut into 1-inch cubes 16 grape or cherry tomatoes 1 large red onion, cut into 1-inch cubes Eight 10-inch bamboo skewers, soaked if using an outdoor grill Instructions: For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve. For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes. Preheat a grill or grill pan to medium heat. Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.
Chipotle Mayo BLT 8 slices thick-cut bacon 1/2 cup mayonnaise 1/4 to 1/2 cup chipotle peppers in adobo sauce, chopped 8 slices bread, toasted 4 slices romaine lettuce 1 large tomato, sliced 1/4-inch-thick Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spread the bacon evenly on top. Bake until crispy, about 20 minutes. Transfer the bacon to paper towels to drain the oil. Mix the mayonnaise with the chopped chipotle peppers in a bowl (see Cook's Note). Spread the chipotle mayo on each slice of toast. Arrange the lettuce on four of the toast slices and top with tomato. Sprinkle with salt and pepper. Top with bacon. Place the remaining toast slices on top of the bacon. Cut the sandwiches in half on the diagonal and serve immediately.
Pompano Buster 1 1/4 pounds Pompano, cleaned All purpose flour (for dusting) 1 egg Clarified butter 6 ounces jumbo shrimp 6 ounces mushrooms 1 lemon 1/4 cup dry sherry 1 level teaspoon fresh chives 2 teaspoons salted butter 2 teaspoons all purpose flour Instructions: Rinse fish and pat dry. Baste the grill rack with clarified butter. Break the eggs onto a platter and mix with the clarified butter to form an egg wash for the fish. Preheat the broiler. Dust the fish with flour. Brush with egg wash on both sides. Place under broiler and broil for 5 minutes. Remove from the oven turn the fish over and brush and brush with egg wash. Return to the broiler and broil until golden brown. Remove the shell and then the sand track from the shrimp and cut them in half lengthwise. Wash the mushrooms, dry and cut into 1/2-inch slices. Saute shrimp and mushrooms a few minutes in a hot pan coated with a little clarified butter. Squeeze about 2 teaspoons of lemon juice over the mixture and sprinkle with salt and pepper. Add 2 ounces Sherry and ignite. Wash, dry and chop the chives. Add to shrimp-mushroom mixture. Blend the 2 teaspoons of salted butter with the 2 tablespoons of flour to form a \Beurre Manie.\ Add butter-flour mixture to the pan and stir until well combined. Heat a serving platter. Slide fish onto platter, cut in half from the head to the tail and pour shrimp-mushroom sauce over fish.
Canadian Bacon, Sweet Onion, and Apple Pizza Olive oil cooking spray 1 package refrigerated pizza dough 1 cup apple butter 1/2 cup shredded lowfat mozzarella cheese 1/4 cup diced sweet onion 1/2 cup cored, seeded and diced Golden Delicious apple 1/2 cup sliced Canadian bacon Instructions: Preheat oven to 450 degrees F. Lightly spray 1 baking sheet with olive oil cooking spray; set aside. Press dough into a rectangle on a floured surface. Cut into quarters and place on prepared baking sheet with floured fingers. Top with apple butter, cheese, onion, apple, and Canadian bacon. Bake in oven 12 to 17 minutes or until crust is golden brown. Slice and serve.
Stewed Okra and Tomatoes 4 slices bacon 1 cup sliced yellow onion 1 (15-ounce) can diced tomatoes 1 (15-ounce) can tomato sauce 1 teaspoon chicken bouillon 1 teaspoon freshly ground black pepper 1/4 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce 2 pounds sliced okra Instructions: Render bacon in a large saucepan, cooking until crisp. Remove from pan and dice, reserving drippings in pan. Add onion to the skillet with bacon fat and saute over medium heat until tender. Add all remaining ingredients, except okra, and bring to a boil, stirring to avoid burning. Reduce heat and simmer 15 minutes, stirring occasionally. Add okra and let stew until the bright green color begins to fade. Serve hot.
Chicken Schnitzel 2 chicken cutlets, boneless and skinless (about 5 ounces each) 2 tablespoons all-purpose flour Salt and freshly ground black pepper 1 egg 2 tablespoons milk 1/4 cup dry panko (Japanese) breadcrumbs 2 tablespoons canola oil Instructions: Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap. Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl. Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat. In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through.
Cuban-style Paella: Paella Cubana 1/2 cup olive oil, plus 2 tablespoons for sauteing seafood 1 cup diced ham 1 cup chorizo sausage or pepperoni, sliced into 1/2-inch pieces (recommended: Spanish sausage) 1 large onion, diced 1 red bell pepper, diced 5 garlic cloves, minced One 3-pound chicken, cut into 6 to 8 pieces 3 cups Valencia rice 4 cups chicken broth 1/2 cup red wine 1 can mussels 2 teaspoons salt Bijol powder, a dash 1 pound medium raw shrimp, peeled and de-veined 1/2 pound scallops Meat from 5 lobster tails, reserve shells for garnish 1 cup frozen green peas 1/4 cup minced parsley leaves 1 red bell pepper, sliced for garnish 1 cup steamed mussels in their shells, for garnish Instructions: Preheat oven to 350 degrees F. Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve.* Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked. Add chicken pieces and saute for about 15 minutes until brown, but not fully cooked. Remove and reserve. In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn up heat, bring to boil and cover. Add chicken, ham and chorizo. Cover and simmer on the stove for 20 to 30 minutes, until the rice is cooked and fluffy. (You may have to add a little more chicken broth if the mixture gets too dry). Saute shrimp, clams, and lobster tails separately in the oil. Remove and keep covered and warm.** At the last minute, fold the seafood into the rice mixture. Transfer to a flat paella pan suitable for serving. Top with peas and red peppers. Place in oven for about 5 minutes to heat through. Take care not to overcook! Serve garnished with mussels, parsley and lobster shells.
Lemon\u2013Poppy Seed Coffee Cake 1 stick unsalted butter, at room temperature, plus more for the dish 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons poppy seeds 1/2 teaspoon kosher salt 1 cup granulated sugar 4 teaspoons finely grated lemon zest 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream Confectioners' sugar, for dusting 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 cup rolled oats 2 teaspoons poppy seeds 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces Instructions: Make the cake: Preheat the oven to 350˚ F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish. Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal. Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
Chicken With Peas, Parmesan and Prosciutto 1-1/2 lbs. boneless, skinless chicken thighs, cut into large chunks 1 Tbsp. olive oil 1/4 cup chopped onion 2 cloves garlic, finely chopped 1 jar Bertolli® Vodka Sauce made with Fresh Cream 2 ounces prosciutto, chopped 1/2 cup frozen green peas, partially thawed 1/4 cup grated Parmesan cheese Parmesan cheese shavings Instructions: Season chicken, if desired, with salt and ground black pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings. Cost per recipe*: $11.60. Cost per serving*: $2.90. *Based on average retail prices at national supermarkets.
Britta's Mom's French Onion Soup Omelet 2 tablespoons canola oil 1/2 cup sliced onions 3 eggs at room temperature 3 teaspoons water Salt Freshly ground pepper 1 tablespoon butter Dijon Mustard, to taste 1/4 cup grated Gruyere cheese Instructions: Add oil to a heated saute pan. When hot, add onions and caramelize until nice and brown. Set aside. Break the eggs into a mixing bowl, add water, salt and pepper. Melt the butter in an 8-inch non-stick pan and set over high heat. Make sure the butter coats the whole pan. When the foam has subsided, slowly pour in the eggs. Tilt the pan to spread the eggs mixture evenly. Let eggs firm up a little and then shake the pan and use the spatula to get the mixture away from the sides, into the middle, letting the liquid run under the sides. Continue to cook until the mixture holds together. Add mustard, caramelized onions and grated cheese to the center. Tilt the pan to one side, and with a spatula fold about 1/3 of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan. Turn the omelet directly onto the plate by inverting the pan over the plate.
Spicy Mint Beef 3 tablespoons vegetable or canola oil 4 cloves garlic, minced 2 to 3 Thai chiles (such as prik kee noo) or serrano chiles, stemmed and thinly sliced 1 pound flank steak, very thinly sliced 3 medium shallots, thinly sliced 1 red bell pepper, cut into 1/8-inch-thick slices 1/4 cup fish sauce 2 tablespoons sweet soy sauce 2 tablespoons black soy sauce 1 tablespoon chili paste in soybean oil 1 1/2 cups chopped fresh Thai basil leaves (or regular basil) 1 cup whole fresh mint leaves White rice, for serving Instructions: In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, 2 minutes. Add the shallots and bell pepper and cook 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently, until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Serve over rice.
No-Fuss Cocoa Mousse 4 single-serving packets hot cocoa mix 2 cups cream cheese, softened 2 tablespoons milk 2 tablespoons sugar 2 cups whipped topping 1 orange, zested 1 cup mini chocolate chips Instructions: Combine the cocoa mix, cream cheese, milk and sugar in a large bowl, then beat with an electric hand mixer until well blended. Add the whipped topping and whip to fully combine. Serve in 6 individual 6-ounce cups and top with the orange zest and mini chocolate chips.
Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli 1/2 cup leeks 1/2 cup onions 1/2 cup fennel 1/2 cup shallots 1 bay leaf 1 tablespoon coriander seed 1 tablespoon whole white pepper 2 pounds fish bones 1 cup celery, cut on bias 1 cup leeks, cleaned and sliced 4 cloves garlic 4 ounces virgin olive oil 4 ounces butter 1 cup cooked white beans 6 branches fresh thyme Salt and pepper, to taste 2 tablespoons oil 4 fillet sea bass Instructions: In a pot combine leeks, onions, fennel, shallots, bay leaf, coriander seeds, white pepper and fish bones. Add just enough water to cover. Bring to a boil and let simmer for 45 minutes. Strain through a fine chinois. In a casserole sweat celery, leeks and whole garlic in 2 ounces virgin olive oil and 2 ounces butter until both are softened but still have some texture, about 6 or 7 minutes. Add beans,thyme and salt and pepper to taste. Season sea bass fillets with salt and pepper. In a large saute pan, heat oil and add fillets. Sear on both sides and finish in oven, if necessary. Garnish with confit tomato and young celery leaves
Apple Beignets 4 small apples, peeled, cored and sliced 1/2- inch thick 2 tablespoons sugar 1/4 cup Calvados, plus 2 tablespoons 1 cup flour, sifted 1/4 teaspoon salt 1/4-ounce yeast 3/8 cup flat beer 3/8 cup apple juice 1 tablespoon olive oil Half an egg white, stiffly beaten Oil for deep frying Confectioners' sugar for dredging 1 pound canned apricot halves 1/4 cup butter 1/4 teaspoon cinnamon 1/4 cup Slivovitz Grated rind of half an orange 3/8 cup cream 1 egg yolk Instructions: Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes. Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten. Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce. Apricot Sauce: Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place sauce into sauceboat. Serve.
Cherry Berry Bars 1/4 cup butter, softened 1 cup all-purpose flour 1/2 cup dark brown sugar 1 lemon, zested 1/2 cup lemon juice 1 egg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 3/4 cup assorted cherries, pitted and chopped 1/4 cup mixed berry preserves Powdered sugar, for dusting Instructions: Preheat oven to 350 degrees F. In large bowl mix butter until fluffy. Add half the flour, then add, in order: brown sugar, lemon zest and juice, and egg. To remaining flour add baking powder, baking soda, cinnamon and cloves. Mix until just incorporated. Fold in cherries and pour into ungreased 8 by 8-inch pan. Using a spoon, equally dollop preserves on top of batter and using a toothpick or skewer, drag the tip through the preserves to create a swirl pattern on top. Bake for 30 minutes or until a toothpick inserted in center comes out clean; cake will be moist to the touch. Once cool, cut into squares and dust with powdered sugar to serve.;
Caprese Avocado Toast 3 tablespoons salted butter 2 slices thick-cut sourdough bread 1 cup halved cherry tomatoes 1 cup store-bought marinated mozzarella 3 tablespoons prepared pesto 1 tablespoon olive oil Zest and juice of 1 lemon Kosher salt and freshly ground black pepper 1 large avocado, halved, pitted and removed from skin Pinch of red pepper flakes 2 teaspoons sea salt flakes 2 tablespoons balsamic glaze Edible flowers, for garnish Instructions: Place a nonstick skillet over medium heat and add the butter. When the butter has melted, place the bread in the skillet and cook until golden, about 2 minutes per side. Set aside. In a bowl, toss the cherry tomatoes, mozzarella, pesto, olive oil, half of the lemon juice and a pinch of kosher salt and black pepper. Set aside. In a small bowl, smash the avocado with the lemon zest, remaining lemon juice, red pepper flakes and a pinch of kosher salt and black pepper. Divide the avocado mix between the 2 slices of toasted bread and place on 2 small plates. Give the tomato mixture one last toss. Top each toast with a generous portion of the tomato and mozzarella. Top each with sea salt flakes, balsamic glaze and edible flowers.
The New Frose One 750-milliliter bottle rose wine, chilled 2 cups strawberries, hulled and halved, plus extra for garnish 1/2 cup superfine sugar 1/3 cup lemon juice (from about 3 lemons) Instructions: Pour the rose, strawberries, sugar and lemon juice in a blender and puree until smooth. Pour into an ice cream maker and churn on the coldest setting until thick and slushy, 45 minutes to 1 hour (see Cook's Note). Pour into wine glasses and garnish with strawberries.
Sazerac Cocktail 1 tsp. sugar 3-4 dashes Peychaud's bitters (not Angostura) 2 oz. cognac or rye whiskey 1 small dash Herbsaint or pernod 1 strip of lemon peel Instructions: Drop small dash of Herbsaint into a 3-1/2-ounce old-fashioned glass and swirl it around to coat the bottom and sides. Discard any extra. Combine sugar, bitters and cognac in a cocktail shaker or larger glass. Add a couple small ice cubes and stir well, don't shake. Strain cocktail into prepared old-fashioned glass. Twist lemon peel over glass, making sure a couple drops of the orange oil drop into the cocktail and then run it around the rim.
Slow-Cooker Layered Enchiladas Two Ways One 8-ounce package cream cheese, at room temperature 2 teaspoons ground cumin 16 corn tortillas One 10-ounce can green enchilada sauce One 15-ounce can black beans, drained and rinsed One 15-ounce can whole corn kernels, drained 8 ounces pepper jack cheese, grated 1 cup salsa verde, plus more for serving Chopped fresh cilantro, for serving Sliced avocado, for serving One 10-ounce can red enchilada sauce 2 cups cooked chicken breast, cut into 1-inch cubes 1 cup red salsa, plus more for serving 8 ounces sharp Cheddar, grated Hot sauce, for serving Instructions: Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly. Mix the cream cheese and cumin in a medium bowl until smooth and combined. For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese. For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar. Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours. Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.
Chocolate Cake with Molten Caramel Center 75 grams (1/3 cup) superfine sugar Pinch salt 60 milliliters (1/4 cup) heavy cream 15 grams (1 tablespoon) unsalted butter 1 egg 40 grams (3 tablespoons) superfine sugar 55 grams (1.9 ounces) 70% dark chocolate, chopped 55 grams (4 tablespoons) unsalted butter, plus more for the molds 30 grams (1/4 cup) all-purpose flour 1 teaspoon cocoa powder, for the molds Heavy cream or ice cream, for serving Instructions: For the salted caramel: Heat the sugar in a medium dry frying pan over medium heat, without stirring but shaking the pan intermittently to disperse some of the sugar, until fully melted and a dark golden brown, 2 to 3 minutes. Take the pan immediately off the heat and whisk in the salt and half of the cream; the mixture will bubble up very quickly. Add the other half of the cream once it has stopped bubbling so vigorously. Once all the cream is added and it has stopped bubbling, whisk in the butter. Place the pan over medium-low heat and cook, whisking, until the mixture has thickened slightly, another 2 minutes. Pour the hot caramel into an ice cube tray and place in the freezer for 3 hours or overnight. You should be able to make between 8 and 10 caramels roughly 1/2 inch in size, depending on your ice cube tray. The salted caramel cubes can also be kept in the freezer for 2 weeks for later use. For the chocolate cake: Preheat the oven to 200 degrees C/390 degrees F. In a medium bowl, beat the egg and sugar with a hand whisk until the mixture appears light and fluffy, 1 to 2 minutes. Put the chocolate and butter in a heatproof bowl and place over a double boiler, stirring occasionally, until completely melted, 1 to 2 minutes. Remove the bowl of chocolate from the heat and slowly pour over the egg mixture. Whisk until combined. Sift in the flour and stir the mixture together gently with a spatula until all of the flour is incorporated. Using some spare soft butter, grease the inside of 2 chocolate fondant molds (roughly 3 inches in diameter and 2 inches deep). Place the cocoa powder into the bottom of one mold. Rotate the mold, tipping the excess cocoa powder around the edges until the mold is completely coated. Tip the excess cocoa powder into the second mold and repeat the process. Tip out any remaining cocoa powder from the mold once finished. Using a tablespoon, fill the molds up two-thirds of the way with the chocolate mixture. Remove 2 caramel cubes from the freezer and push a cube into the center of each cake, making sure the caramel is covered by the chocolate batter. Bake until the tops have formed a slight crust and the cakes start to pull away from the sides of the molds, about 11 minutes. Immediately remove the cakes from the oven. Place a serving plate on top of each mold and flip it over, releasing the cakes. Serve immediately with cream or ice cream.
Beer and Italian Sausage Fondue Eighteen 1/3-inch-thick baguette slices, cut diagonally 1/2 cup extra-virgin olive oil 3 cloves garlic, minced 2 tablespoons finely chopped fresh oregano 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin Freshly ground black pepper 1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed 1 tablespoon Dijon mustard 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage, casings removed 1 medium onion, chopped (about 1 1/2 cups) 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons all-purpose flour 2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces) 2 cups packed coarsely grated fontina (about 8 ounces) 1/2 cup finely grated Parmesan Instructions: For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet. Mix the oil, garlic, oregano and fennel seeds in a small bowl. Brush the oil mixture over the top of the baguette slices. Sprinkle lightly with pepper. Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes. For the fondue: Mix together the beer and mustard in a small bowl. Heat the oil over medium-high heat in a large nonstick skillet. Add the sausage, onions, fennel seeds, salt and pepper. Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes. Stir in the flour. Add the beer mixture and bring to a boil. Reduce the heat to medium-low. Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth. Keep warm over low heat. If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time. Serve the fondue with the crostini.
Instant Pot Sausage Lasagna 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 2 cups ricotta 1 large egg 1 tablespoon fresh oregano leaves 1/4 teaspoon freshly grated nutmeg Kosher salt 8 oven-ready lasagna noodles Nonstick cooking spray, for the pan 3 cups marinara sauce 6 ounces shredded mozzarella 2 tablespoons grated Parmesan Instructions: Set a 6-quart Instant Pot® to Saute. Add the olive oil and wait until it gets hot. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 5 minutes. Remove sausage with a slotted spoon and transfer to a bowl. Add a splash of water and scrape up the brown bits, then discard. Wipe down the inside of the pot. Stir together the ricotta, egg, oregano, nutmeg and 1/4 teaspoon salt. Break the noodles into approximate thirds (it's okay if little shards break off too). Spray a 7-inch round cake pan with nonstick spray. Spread a little bit of sauce in the bottom of the pan, then top it with a layer of broken lasagna noodles so that they slightly overlap and cover most of the pan. Top with a third of the ricotta mixture and about a third of the mozzarella, then a sprinkle of Parmesan. Sprinkle a third of the sausage over the cheeses, then drizzle with 1 cup marinara sauce. Repeat 2 more times: noodles, ricotta, mozz, Parm, sausage, marinara. Top with one last layer of noodles, a thin layer of the remaining marinara, making sure not to cover completely with sauce, and then the remaining mozzarella. Sprinkle with the remaining Parmesan. Create a sling for your pan by folding a 24-inch sheet of foil lengthwise twice place under the pan. Place the trivet in the bottom of the Instant Pot® and add 1 cup water. Set the lasagna on the trivet, then cover the pot. Set the pot to Pressure Cook on high and set for 30 minutes. Manually release the valve when it is done. Preheat the broiler. Carefully remove the lasagna from the pot, and place on a sheet pan. Broil the lasagna in until bubbling and browned in spots, about 2 minutes. Let stand for 20 minutes before serving.
Icebox Cake with Slice and Bake Peanut Butter Sandies 1 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon fine salt 5 tablespoons unsalted butter, softened 1/3 cup smooth peanut butter 1/3 cup packed light brown sugar 12 peanuts, halved 3 cups heavy cream 1/3 cup confectioners' sugar 5 tablespoons milk 1/4 cup confectioners'' sugar 1/4 cup smooth peanut butter Instructions: For the Icebox Cake: Whisk together all-purpose flour, baking soda and salt in a medium bowl. Reserve. Combine the butter, peanut butter and light brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours. When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a serrated knife to slice the dough into 1/8-inch thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together. Bake the cookies until the edges are very lightly browned, 10-12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom. Cool the cookies slightly on the baking sheets for 5 minutes then transfer to a cooling rack and cool completely. Place the heavy cream and confectioner's sugar in to a large mixing bowl and use a hand mixer to whip until stiff peaks. Line a 1.5 quart loaf pan with plastic wrap. The plastic wrap should come up the sides of the loaf pan and have at least a 2-inch over-hang. On the bottom of the loaf pan, lay 5 cookies face-side-down in a single layer. The cookies should touch but not over-lap. Spread 1 cup of whipped cream evenly over the cookies. Continue this layering process 3 more times. Place the last 4 cookies on the whipped cream and top the cookies with any of the remaining whipped cream. Fold the plastic wrap over the top of the loaf pan so that the entire top layer is covered. Refrigerate overnight. For the Peanut Butter Glaze: Right before serving, whisk together the milk, confectioner's sugar, and peanut butter until smooth in a mixing bowl. To serve, flip the icebox cake out on to a platter and remove the plastic wrap. Drizzle the glaze all over the top of the icebox cake. Reserve extra peanut butter glaze to drizzle over individual slices. Serve immediately.
Fava Bean Pesto 1 cup fava beans, cleaned 1 teaspoon lemon juice 2 tablespoon pine nuts, toasted 1 cup extra-virgin olive oil 1 tablespoon mint 6 leaves basil 1 teaspoon salt 1 teaspoon minced garlic 1/2 teaspoon black pepper 1/2 cup Parmesan 8 slices round Greek bread 4 ounces manouri, shaved Instructions: In a blender, puree all ingredients, except the Parmesan, bread, and manouri, until all ingredients are smooth. The pesto should be thick. Season with salt and black pepper. Fold in the Parmesan cheese. Brush the bread with olive oil and grill or toast. Spread the pesto on the toast and top with manouri.
Spinach and Goat Cheese Tartlets 4 tablespoons unsalted butter 3 sheets frozen phyllo dough, thawed 2 tablespoons grated parmesan cheese Vegetable oil, for brushing 1 large shallot, minced 1 clove garlic, minced 1 teaspoon all-purpose flour 1/4 cup milk Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 3 1/2 ounces mild goat cheese, softened 2 teaspoons finely grated lemon zest 1 tablespoon white wine vinegar 2 large eggs, separated 1 10-ounce box frozen chopped spinach, thawed and squeezed dry Chopped chives, for garnish Instructions: Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes. Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach. Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
Bittersweet Chocolate Cake with Chocolate Sauce and Toasted Almond Cream 1/2 cup sugar plus 1 1/2 tablespoons 3 ounces bittersweet chocolate, roughly chopped 3 1/2 ounces unsweetened chocolate, roughly chopped 9 tablespoons (1 stick plus 1 tablespoon) butter, cubed 3 large eggs, at room temperature 3 ounces bittersweet chocolate 1/2 cup heavy cream Cocoa powder, for garnish Chocolate curls, for garnish 2 cups heavy cream 1 cup toasted almonds 1 teaspoon vanilla extract Instructions: To make the cake, preheat the oven to 300 degrees F. In a medium saucepan, combine the 1/2 cup of sugar with 1/3 cup water and bring to a boil, stirring, over high heat. Meanwhile, combine the chocolates and the butter in a medium bowl. When the sugar mixture boils, pour it over the chocolates and stir until blended. Set aside. In a mixing bowl, combine the 11/2 tablespoons sugar and the eggs. Using a mixer set at high speed, whip the eggs and sugar until the mixture falls back onto itself in a slowly dissolving ribbon-like pattern when the beater is lifted. Add 1/3 of the egg mixture to the chocolate mixture and fold in with a spatula to lighten. Fold in the remaining egg mixture. Bring a kettle of water to a boil. Spray 6 (6-ounce) ramekins or 6 (2 by 3-inch) loaf pans with nonstick cooking spray and place them in a roasting pan just large enough to hold them. Divide the batter among the ramekins, place the roasting pan in the oven, and add enough water to the pan to come three-quarters of the way up the sides of the ramekins. Bake until a cake tester inserted in the middle of the cakes comes out with just a few crumbs sticking to it, about 30 minutes. Allow the cakes to cool to room temperature, about 30 minutes. In a small saucepan, combine the chocolate and cream and heat over low heat, stirring constantly, until the chocolate is melted. Cool for at least 30 minutes. Bring cream and almonds to a boil and store refrigerated for 24 hours. Strain, add vanilla and whip. PLATING: Dust plates with cocoa. Invert the ramekins onto the plates and add a scoop of the almond cream to each. Drizzle the chocolate over the cake and cream, sprinkle with chocolate curls, if using, and serve.
Black and White Italian Cocktail 1 large coffee ice cube (See Cook's Note) 1 ounce coffee liqueur, such as Kahlua 1 ounce vodka 1/2 ounce amaretto 1 ounce half-and-half, chilled Dash of cinnamon, optional Instructions: Place the coffee ice cube in a rocks glass. Add the coffee liqueur, vodka and amaretto and stir the mixture to combine. Slowly pour the half-and-half over the ice cube. The half-and-half will stay layered on top, forming a white layer on top of the black. Finish with a dash of cinnamon if using. Stir together before drinking.
Coquilles Saint Jacques 1 tablespoon butter 1 tablespoon olive oil 1 pound/450 g scallops Salt and freshly ground black pepper 2 tablespoons butter 8 ounces/250 g mushrooms 2 shallots, minced Salt and freshly ground black pepper 1 tablespoon chopped fresh parsley 2 tablespoons butter 1 shallot, minced 2 tablespoons flour 1/2 cup125 ml white wine 1/2 cup/125 ml fish stock 2 tablespoons creme fraiche Lemon juice, to taste 2 tablespoons chopped fresh parsley 6 tablespoons fresh bread crumbs 1 tablespoon butter, melted Instructions: Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside. To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley. To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed. To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.
Chicken Korma 4 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1/2 teaspoon julienned ginger 1 teaspoon salt 1 teaspoon turmeric 1 teaspoon ground cumin 1 pound chicken, cooked 1 cup water 1 1/2 teaspoons garam masala, or to taste 1/4 pint heavy cream 2 teaspoons finely chopped coriander Instructions: Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin. Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.
Berry Shortcake Pudding Pie 3 large egg yolks 3 cups whole milk 5 tablespoons cornstarch 1/4 teaspoon fine salt 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract 1 prepared 9-inch graham cracker crust 1 cup frozen blueberries, thawed (about 7 ounces) 16 small shortbread cookies, crumbled (about 1 cup crumbled) 3/4 cup strawberry jam 2/3 cup sugar Instructions: Make the pudding: Put the eggs yolks in a medium bowl. Whisk together the milk, sugar, cornstarch and salt in a medium saucepan, and bring to a low simmer over medium heat, whisking constantly to prevent sticking on the bottom. Once it begins to simmer, whisk until the mixture is just thicker than heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, pour about 1 cup of the milk mixture into the egg yolks and whisk to combine. Pour this milk-egg mixture back into the milk mixture in the saucepan. Return the saucepan to medium heat, and whisk until the mixture is very thick, 3 to 4 minutes. (When you drag the whisk through the thickened pudding, the streaks should hold firm for a few seconds.) Whisk the butter and vanilla into the pudding, and transfer it to a large bowl to cool. Set the bowl in some ice water, and whisk frequently to help the pudding cool faster. Build the pie: Spread 1/2 the cooled pudding into an even layer over the pie crust. Scatter the blueberries over the pudding, then the cookies. Finish with an even layer of the remaining pudding. Refrigerate for 1 hour. Stir the jam with a splash of water in a small bowl to loosen and smooth out. Spread the mixture over the pudding and refrigerate again until the pudding is completely set, about 2 hours. Slice and serve.
Gnocchi 1 kilogram baking potatoes 300 grams unbleached all-purpose flour, plus additional for dusting 2 teaspoons plus a pinch sea salt 1 egg One 800-gram can Italian peeled tomatoes 350 grams unsweetened heavy whipping cream 2 tablespoons sea salt One 180-gram jar pesto Serving suggestions: freshly grated Parmesan, fresh basil leaves Instructions: For the gnocchi: Place washed, whole potatoes in a pot and add cold water to cover. Cover pot and bring to a boil, then uncover and let simmer until fully cooked, 55 to 60 minutes. Peel potatoes while they are still hot, then mash them. Mound the flour on a cutting board, then hollow out its center so that the flour mound is shaped like a doughnut. Add the mashed potatoes, salt and egg in the middle of the flour. Mix all of the ingredients together. Once the ingredients are mixed together, remove a lemon-sized portion and make a ball of dough. Using both hands, roll the ball of dough back and forth on the cutting board, drawing the dough out into a snake 10 to 11 inches long, approximately the circumference of your finger. Cut into small pieces, about 1/2-inch in length. Using your thumb, gently press each piece across the top of the tines of a fork, creating a beautiful and authentic gnocchi from the old world. Place on a sheet tray dusted with flour to prevent them from sticking together. Continue in the same manner until all the dough is made into gnocchi. Meanwhile, boil a pot of water. Once the water boils, add a pinch of salt to it and add the gnocchi. When the gnocchi is fully cooked, it will rise to the surface and float. Remove the cooked gnocchi and strain using a colander. For the sauce: Place the Italian peeled tomatoes in a blender and puree. Transfer the pureed tomatoes to a saute pan and add the cream and salt. Cook over medium heat for approximately 10 minutes. Stir in the pesto quickly, then remove the pan from the heat, as pesto does not like to be cooked. Add the cooked gnocchi to the completed sauce. Serve topped with freshly grated Parmesan and garnish with fresh basil leaves.
Boss Hawg 2 medium red onions, sliced about 1/4-inch thick 1 cup lime juice 1 tablespoon kosher salt One 5-pound pork butt Kosher salt and course ground pepper Carolina gold mustard sauce, such as Duke\u2019s 6 brioche buns 1 1/2 cups coleslaw (mayonnaise based) 3 links cooked jalapeño Cheddar sausage Instructions: For the pickled red onions: Place the onions into a glass jar or stainless-steel bowl and add steaming hot water to cover the onions. Let sit for 20 minutes, then drain. Add the lime juice and salt, cover and place in the refrigerator overnight. Then drain the juice. For the pork butt: Season the pork butt with salt and pepper. Place the pork butt in a smoker or oven for 9 hours at 250 degrees F. Set the pork aside to rest for 30 minutes. Once the pork reaches 150 degrees F, pull the pork and season with salt, pepper and Carolina mustard sauce to taste. To assemble, toast the buns. Add slaw to the toasted buns. Slice the sausage to a thickness of your liking. Add 1/3 pound pulled pork. Add 2 tablespoons of Carolina gold sauce. Top with 3 to 4 pickled red onions. Add the bun top and enjoy.
Peanut Butter Dog Bone Treats Vegetable oil cooking spray 2 cups whole wheat flour, plus more for dusting 1/2 cup old fashioned oats 1 tablespoon baking powder 1 cup low sodium chicken broth 1 cup creamy peanut butter, at room temperature 1/4 cup grated Parmesan Instructions: Place an oven rack in the center of the oven and preheat to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with a silicon baking mat. Set aside. In a large bowl, combine the flour, oats and baking powder. Stir in the broth and peanut butter until the mixture forms a crumbly dough. Press the dough together to form a ball. On a lightly floured work surface, knead the dough for 30 seconds until smooth. Roll out the dough into a 10-inch circle, about 1/2-inch thick. Using a bone-shape cookie cutter, cut out bones and place on the prepared baking sheet (any scraps of dough can be formed into a ball and re-rolled). Sprinkle with the Parmesan. Bake until light golden, 20 minutes. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.
Rosemary Grilled Tuna Steaks with Eggplant and Zucchini 4 tuna steaks, 6 to 8 ounces 1 1/2 tablespoons balsamic vinegar, just enough to lightly coat the steaks 6 sprigs fresh rosemary, leaves chopped, about 3 tablespoons Steaks seasoning blend or coarse salt and pepper Extra-virgin olive oil, for drizzling, about 2 tablespoons 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, chopped 1 medium onion, chopped 1 small, young, firm eggplant 1 small zucchini 1 small yellow squash 6 sprigs fresh thyme, leaves chopped, 2 tablespoons Salt and pepper 2 small vine ripe tomatoes, seeded and diced Vegetable Antipasto Sutffed Bread, recipe follows Instructions: Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total. Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion. Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender. Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done. When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat. Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table. A nice Sicilian rose, chilled, makes a fine beverage companion. 1 loaf crusty bread, 9 to 12 inches in length 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar 1/4 cup black pitted calamata or oil cured olives, your preference, chopped 1/2 cup prepared pesto sauce 1/4 pound deli sliced provolone 1 jar, 16 to 18 roasted red peppers, drained 1 (15-ounce) can quartered artichoke hearts in water, drained 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives) Coarse salt and black pepper Extra-virgin olive oil, for drizzling Cut the top off a loaf of crusty bread. Hollow out the inside of the bread. Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve. Yield: 4 servings Prep Time: 10 to 15 minutes Cook Time: none Ease of Preparation: easy
Breakfast French Bread Pizza 1 loaf soft French or Italian bread (about 12 ounces), halved lengthwise 3 tablespoons olive oil Kosher salt and freshly ground black pepper 8 slices bacon (about 6 ounces) 8 large eggs 2 scallions, thinly sliced 1/4 cup prepared spicy mayonnaise, such as Sriracha or chipotle mayo 6 ounces mild Cheddar, shredded on the large holes of a box grater (about 1 1/2 cups) Hot sauce, for serving Instructions: Preheat the broiler. Cut each piece of bread in half crosswise, then place cut-side-up on a rimmed baking sheet. Brush with the olive oil and season with a pinch each of salt and pepper. Broil until lightly toasted and browned at the edges, about 2 minutes. Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crispy, turning as needed, 6 to 8 minutes. Remove to a paper towel-lined plate to drain; discard any bacon fat in the skillet. Whisk the eggs, half the scallions, 1/4 teaspoon salt and several grinds of pepper in a large bowl, then add to the warm skillet. Cook, stirring with a heatproof silicone spatula, until the eggs are just set and form large, soft curds, 2 to 3 minutes. Remove from the heat. Spread the spicy mayonnaise evenly on top of the toasted bread, then sprinkle with about half of the Cheddar. Place 2 pieces of bacon on each pizza. Dividing evenly, top with the scrambled eggs and then the remaining cheese. Return to the broiler and cook until all the cheese has melted, about 1 minute. Top each pizza with the remaining scallion and serve with a few dashes of hot sauce.
Teriyaki Meatloaf 1 tablespoon sesame oil, plus more for greasing 2 cups panko breadcrumbs 1 cup milk Kosher salt and freshly ground black pepper 2 pounds ground beef 4 large eggs 1/2 cup soy sauce 1/4 cup freshly toasted sesame seeds 1 tablespoon mirin 1 tablespoon fish sauce 1 cup plus 2 tablespoons teriyaki sauce 1 cup furikake 4 tablespoons unsalted butter Instructions: Preheat the oven to 400 degrees F. Grease two 2-quart rectangular baking dishes with some sesame oil. In a small bowl, add the panko and milk and sprinkle with salt and pepper so all the panko has a chance at absorbing. In another bowl, add the meat, eggs, soy sauce, sesame seeds, mirin, fish sauce, 1 cup teriyaki sauce and 1 tablespoon sesame oil. Add the panko mixture and gently fold everything together. This is where a lot of folks mess up. DO NOT OVERMIX. Just combine gently. Split the meat mixture between the 2 prepared baking dishes, spreading evenly from edge to edge. Bake for 45 minutes. Top the meatloaves with the furikake and set aside to cool slightly. Meanwhile, add the butter to a small saucepan and heat until browned, about 2 minutes. Stir in the remaining 2 tablespoons teriyaki. Slice the meatloaves and top each slice with the teriyaki butter sauce.
Turkey, Mushroom and Corn Mexican Casserole 3 medium poblano peppers, seeded and stemmed, chopped 1 cup chicken stock 2 cloves garlic, chopped 1 small onion, chopped A small handful fresh cilantro leaves, plus a few leaves for garnishing Salt and freshly ground black pepper 3 tablespoons butter 2 tablespoons flour 1 cup milk 1/2 cup heavy cream or Mexican crema 2 tablespoons EVOO 3 tablespoons butter 12 ounces sliced button or crimini mushrooms 2 cups fresh (about 4 ears) or frozen and defrosted corn kernels 2 shallots or 1 small red onion, chopped 4 to 5 cups chopped cooked turkey meat 1 cup chicken stock Six 8-inch flour tortillas 2 1/2 cups shredded Monterey Jack or Cheddar 1 1/2 cups shredded Manchego cheese Instructions: For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes. For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through. Char the tortillas over an open flame on a gas burner, or in dry skillet. Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.
Arroz con Pollo 1/2 cup olive oil 10 cloves garlic, minced 2 green peppers, diced 3 tablespoons Achiote seeds 1 or 2 whole chickens cut into parts or 5 boneless chicken breasts cut into chunks 1 red pepper, diced 1 yellow pepper, diced 2 brown onions, diced 1 jar capers 3 cups long grain rice 1/2 bunch cilantro leaves, cut up 6 basil leaves cut into strips 4 cups chicken broth 1 jar green olives (pimento stuffed) 3 bay leaves Salt and pepper, to taste 1 can baby peas Garnishes: pimentos and fresh asparagus 4 plantains 1/2 cup peanut oil Salt Instructions: Place 1/2 cup of olive oil in small pan and add the achiote. Heat on medium heat until bubbles form, then remove from heat and let steep. Drain achiote seeds from oil (should be a vibrant reddish-orange color). Place oil in large stockpot. Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Remove chicken from pot Place diced onions, garlic, and peppers in pot with the achiote. Saute until soft (do not burn garlic). Put capers in pot and cook for a while with the onion mixture. Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture. Let the rice cook for just about a minute. Place cut up cilantro and basil in pot. Add in chicken broth and make sure you scrape the pot. Add chicken pieces back in. Put olives in and mix. Place bay leaves in pot. Check for seasonings (Please note: add salt and pepper at the end). Let the mixture cook on medium heat until the rice is done. Add peas just before serving. In another medium pot place peeled asparagus in water and boil until they turn bright green. Place in ice bath to stop the cooking process. To serve, place rice and chicken in a large platter. Arrange chicken pieces around platter and rice in the center. Place cooked asparagus around the platter and then place pimentos in the center. Serve with tostones (recipe follows). Peel plantains and cut at an angle. Place in cold water with salt. In a large frying pan put in 1/2 cup oil (preferably peanut oil ). Place plantains in pan and cook until somewhat soft (they will turn a lovely pale yellow color). Take them out of the pan and smash each one between 2 pieces of foil (folded 2 or 3 times to make a thick pad - place 2 paper towels on top of foil so that you don't burn yourself). Return to frying pan (you may have to add more oil). Fry until crisp and then season with salt. Serve with rice and chicken - or just about anything!
Clear Soup with Shrimp 12 medium-sized raw shrimp Salt Cornstarch, kuza starch or arrowroot 1 small piece dried wakame seaweed 4 sprigs mitsuba (tresfoil) or scallion 12 small dried shiitake mushrooms, presoaked in water 2 1/2 cups dashi (recipe follows) 2 teaspoons dark miso 1/2 teapoon light soy sauce, or slightly larger amount of dark soy sauce Instructions: For garnishes, shell the shrimp, leaving the tail attached, and devein. Wash, pat dry, salt lightly, and lightly dredge in cornstarch (or kuzu starch or arrowroot). Parboil in unsalted water for 2 minutes. Soften the dried wakame seaweed in cold water for 20 minutes. Cut out hard parts and discard, then cut into 1-inch (2 1/2-cm.) lengths. (Professional chefs might treat wakame in a slightly different way to bring out its bright green color and to insure tenderness: swish it in boiling water for 30 seconds then plunge it into a cold bath before leaving it to soak.) Wash and pat dry the mitsuba sprigs. In a medium-sized soup pot, bring the dashi to a simmer over medium heat. Never boil. Add the miso gradually, dissolve it little by little. Gradually add the soy sauce. Stir and taste. The higher the quality of the dashi, the less soy sauce required. Warm individual covered lacquer soup bowls by filling with hot water and letting them stand for 1 or 2 minutes. (In lieu of lacquer bowls, use small or medium-sized deep soup bowls or cups on saucers.) Dispose of hot water and wipe bowls dry. Attractively arrange 3 shrimp, 3 shiitake mushrooms, and a small amount of seaweed in each bowl. Ladle in the seasoned stock carefully so that it does not splash and mark the side of the bowl or disturb the arrangement. Fill bowls 3/4 full no more. Add a sprig of mitsuba to each bowl. Serve immediately.
Cheese Soup 2 tablespoons unsalted butter 5 ounces small diced onion (approximately 1 cup) 5 ounces small diced carrot (approximately 1 cup) 5 ounces small diced celery (approximately 1 cup) 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking 3 tablespoons all-purpose flour 1 quart chicken broth, heated to a simmer 1 tablespoon minced garlic 1 bay leaf 1 cup heavy cream 10 ounces Fontina, shredded 1 teaspoon Marsala wine 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/2 teaspoon white pepper Instructions: Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes. Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft. Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Slow-Cooker Beef Curry 2 1/2 pounds cubed beef stew meat 1 pound small red-skinned potatoes, quartered 2 tablespoons Madras curry powder 1 1/4 teaspoons ground cumin 2 tablespoons finely chopped peeled ginger 2 large cloves garlic, grated Kosher salt and freshly ground pepper 5 slices naan bread 2 15-ounce cans diced fire-roasted tomatoes 1 1/4 cups fresh cilantro 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar Instructions: Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours. Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper. Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
Ginger Martini with Sake 1 teaspoon chopped fresh ginger 2 tablespoons simple syrup (equal amounts sugar and water heated until sugar is dissolved, cool) Vodka, very cold Sake, very cold Crushed ice Paper thin cucumber slices, for garnish Instructions: Muddle the ginger and simple syrup in a cocktail shaker. Add the vodka, sake, and crushed ice, to taste, and shake to combine. Strain into a chilled martini glass and serve.
Oysters with Truffle Froth 18 medium oysters* 2 to 3 cups coarse or kosher salt 1 tablespoon truffle oil Truffle Froth, recipe follows 2 egg yolks 1 tablespoon oyster liquor, strained 1/2 cup heavy cream 1/4 teaspoon kosher salt 1 tablespoon truffle oil 1 tablespoon finely chopped parsley leaves Instructions: Preheat oven to 300 degrees F. Shuck the oysters. Discard the top shell. Strain oysters and oyster liquor (see Cook's Note*) through fine sieve into a ceramic or glass bowl. Cover in plastic wrap and place in the refrigerator. Scrub the bottoms shells of the oysters under running water and arrange them on a baking sheet. Bake for 10 minutes. Remove and set aside to cool. Turn oven to broil. Drain 2/3 of the liquid from the oysters for the sauce and set aside. Make a 1-inch bed of salt in a large pan. Evenly space the cleaned oyster shells on the salt bed with the outside edge of the shell facing down. Place 1 oyster on each shell. Place 1 drop of truffle oil on each oyster (truffle oil is potent so use sparingly). Drizzle 1 teaspoon of the froth over each oyster. Place the pan under the broiler until the froth turns golden brown, about 1 minute. Serve immediately. In a small bowl lightly froth the egg yolks with the hand held blender. In a heavy bottomed saucepan bring the oyster liquor and cream just to the boil. Reduce the heat to low. Pour 1/3 of the mixture into the 2 egg yolks and froth with the hand held blender. Slowly add the frothed egg mixture to the saucepan. Immediately begin frothing the mixture in the saucepan over low heat. Pour froth over truffle laced oysters on the half shell.
Fried Turkey Breasts with Cranberry Mayo 1/2 cup (76 grams), plus 1 tablespoon kosher salt 1/2 cup (100 grams) loosely packed light brown sugar 1 cup of water (240 grams) 4 sprigs fresh thyme 4 sprigs fresh sage 2 dried bay leaves 2 teaspoons black peppercorns 1 lemon, peel removed with a vegetable peeler, and juiced 6 cups cold buttermilk 3 (453 to 566 grams) skin-on, boneless turkey breasts (about 1 to 1 1/4 pound each) 3 cups (360 grams) all-purpose flour 1/2 cup (64 grams) cornstarch 1 tablespoon baking powder 1 tablespoon sweet paprika 2 teaspoons poultry seasoning Cranberry Mayo, recipe follows Ground sumac, for garnish Flaky salt, for garnish Lemon zest, for garnish 3/4 cup (168 grams) mayonnaise 1/4 cup (70 grams) whole berry canned cranberry sauce 2 teaspoons freshly squeezed lemon juice Freshly ground black pepper Instructions: In a large Dutch oven, add 1/2 cup salt, brown sugar, water, thyme, sage, bay leaves, peppercorns and lemon peel. Bring to a simmer just to dissolve the sugar and salt. Turn off the heat. Stir in the cold buttermilk and lemon juice. Add the turkey breasts. Cover and refrigerate at least 4 hours or up to overnight. Remove the turkey from the refrigerator 1 hour before you\u2019re ready to cook and allow to come to room temperature. Preheat the oven to 350 degrees F. Pour enough neutral oil into a large Dutch oven to fill 1/3 of the way up the sides of the pot. Heat over medium heat until the oil reaches 350 degrees F. Combine the flour, cornstarch, baking powder, paprika, 1 tablespoon salt and poultry seasoning in a large bowl. Stir in 1/4 cup of the buttermilk brine a little at a time to make small clumps. When the oil is at 350 degrees F, remove the turkey breasts from the brine and dredge well in the flour mixture. Carefully add to the oil. (The oil temperature will drop initially, you want it to settle at about 330 degrees, so adjust the heat accordingly.) Cook, turning occasionally, until the coating is crisp and deeply browned and the internal temperature of the turkey is about 160 degrees F, 15 to 18 minutes depending on the size. (If you have larger size turkey breasts and they are brown before they are cooked through, you can finish for a few minutes in the oven at 350 degrees F .) Remove the fried turkey to a cooling rack set over a rimmed baking sheet. Let the turkey cool slightly, 5 to 10 minutes. While still hot, sprinkle with the sumac, flaky salt and lemon zest. Keep warm in the oven until ready to serve. To serve, slice the turkey into thick slices against the grain. Serve with the cranberry mayo on the side. In a small bowl, stir together the mayonnaise, cranberry sauce, lemon juice and a healthy grinding of black pepper.
Chili Omelet 1/2 pound breakfast sausage links 1 (15-ounce) can vegetarian chili with beans 1 (8-ounce) package 3-cheese Mexican shredded cheese 2 tablespoons unsalted butter 2 large eggs 1/4 cup chopped chives Sour cream, for garnish Instructions: Cut the sausage into 1/4-inch chunks. In a medium skillet over medium-low heat, brown the sausages. When brown, add the chili and heat through, about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese. While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter. Beat the eggs with half the chives and pour into the pan. Cook until the egg forms a solid yellow circle. Cover half of the omelet with the sausage and chili mixture, reserving 1/4 cup. Add a layer of cheese, reserving 1/4 cup. Fold the omelet and top with the remaining chili and cheese. Slide the omelet onto a plate and garnish with a large dollop of sour cream and the remaining chives.
Cheese-Stuffed Lamb Burgers 1 cup white vinegar 1/4 cup sugar 2 tablespoons kosher salt 1 tablespoon pickling spice 1 red onion, thinly sliced into rings 1 cup plain yogurt, strained 1/2 cup grated cucumber 1 tablespoon minced fresh dill 1 tablespoon minced fresh mint 2 teaspoons lemon juice Kosher salt 1 1/2 pounds ground lamb 1/4 cup grated onion 2 tablespoons minced fresh mint 2 tablespoons minced fresh parsley 2 tablespoons olive tapenade 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 garlic clove, grated 1/4 cup crumbled feta 1/4 cup shredded mozzarella 4 onion rolls, toasted Butter lettuce, for garnish Instructions: For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks. For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time. For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour. Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side. Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.
Cajun T-Bone Steak 2 teaspoons garlic powder 2 teaspoons paprika 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1/4 teaspoon cayenne pepper One 1- to 1 1/2-inch-thick T-bone steak (1 to 1 1/2 pounds) Vegetable oil, for the grill Instructions: Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl. Place the steak on a rack set over a baking sheet. Sprinkle the spice mixture evenly on both sides of the steak (use all of the spice mixture). Let the steak sit on the rack at room temperature for 30 minutes to 1 hour. Preheat a grill to medium-high. Lightly brush with the oil. Place the steak on the grill, then cook until dark marks form on the underside and the steak releases easily from the grill, about 6 minutes. Flip the steak and continue cooking until a thermometer inserted in the center (avoiding bone) registers 125 degrees F for medium-rare, 5 to 7 more minutes. Remove to a cutting board and let the steak rest for 10 minutes before slicing and serving.
Wasabi Edamame-Avocado Dip 1 tablespoon wasabi powder 2 tablespoons water 1/2 pound frozen shelled edamame (green soy beans), (about 1 1/2 cups) 1 ripe Hass avocado 1 tablespoon finely grated peeled fresh ginger Juice of 1 lime, (about 3 tablespoons) 1 1/2 teaspoon kosher salt 4 scallions (white and green parts), finely chopped 1/3 cup chopped fresh cilantro leaves Instructions: Whisk the wasabi and the water in a small bowl to make a thick liquid; cover and set aside. Boil the beans in salted water until tender, about 4 minutes, or microwave, covered, for about 2 minutes. Halve the avocado; press your knife into the pit, and then twist, and lift it out. Scoop the flesh from the peels into the bowl of a food processor. Add the wasabi paste, edamame, ginger, lime juice, and salt and process until smooth. Transfer to a serving bowl. Stir in the scallions and cilantro. Serve with crisp vegetables, for dipping.
Roasted Chicken 2 teaspoons salt 1 teaspoon white sugar 5 cloves garlic, crushed 1 teaspoon fresh chopped chives 1 teaspoon fresh chopped tarragon leaves 1 teaspoon fresh chopped thyme leaves 1 (4-pound) whole chicken 1 stick unsalted butter, softened to room temperature 2 oranges roughly chopped Instructions: In a bowl, mix the salt, sugar, garlic, and all fresh herbs. Rub the chicken with the mixture. Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks. Preheat oven to 425 degrees F. Stuff the chicken cavity chopped oranges. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest). Continue to baste with pan drippings through the cooking process. When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove chicken from the oven and place on a serving platter. Let rest for 20 minutes before serving.
Baked Tasso Butter Oysters 8 oysters 1 stick butter, softened 1 tablespoon minced garlic 8 ounces finely diced tasso ham 1/2 cup grated Parmesan Spice Mix, recipe follows 1 teaspoon granulated garlic 1 teaspoon coarse ground black pepper 1 teaspoon white pepper Instructions: Shuck oysters. Combine the butter and garlic. Top each oyster with 1 tablespoon butter and 1 ounce of tasso, and sprinkle with Parmesan and pinch of Spice Mix. Grill over high heat until oysters curl and cheese melts. Combine ingredients.
Caesar Salad Taco Bites 1/4 cup mayonnaise 1/4 teaspoon Worcestershire sauce 1 clove garlic, minced 1 tablespoon lemon juice (1/2 lemon) 1/2 teaspoon anchovy paste or 1 anchovy, minced 1/4 teaspoon salt 2 tablespoons plus 1 cup freshly grated Parmesan 5 cups finely shredded romaine lettuce (2 romaine hearts) Nonstick cooking spray, for skillet 36 tortilla chip scoops Instructions: In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat. Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces. Scoop a small spoonful of the salad into each of the tortilla cups. Top with a piece of frico and serve.
Green Slime Punch 2 (1.5 liter) bottles ginger ale soda 1 gallon green sherbet ice cream 1 block dry ice wrapped in cheesecloth Instructions: Put green sherbet ice cream and the block of dry ice wrapped in cheesecloth in a large bowl. Pour ginger ale on top creating smoke rising from the punch. Stir until green sherbet ice cream melts and serve.
Pecorino Bites with Green Onion 1/3 pound chunk firm pecorino cheese 2 scallions, whites and greens, finely chopped 1/3 cup extra-virgin olive oil A few whole peppercorns Toothpicks Instructions: Using the tip of a small sharp knife or a cheese implement designed for hard cheese, cut the cheese into small half-bite-size pieces. Combine the cheese with the scallions in a small serving bowl and pour in about 1/3 cup extra-virgin olive oil. Add a few whole peppercorns and let marinate, for about 10 minutes. Serve with toothpicks.
Rosemary-Olive Oil Potato Chips Olive oil, for frying (about 4 cups) Vegetable oil, for frying (about 4 cups) 3 large russet or Yukon gold potatoes (about 1 1/2 pounds) 2 cloves garlic 1 sprig rosemary Kosher salt Instructions: Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels. Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover. Add the garlic and rosemary to the pot. Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes. Remove the chips with a strainer and drain on paper towels. Season with salt.
Artichokes en Escabeche 6 medium artichokes (about 8 ounces each), or 12 baby artichokes (about 2 ounces each) 1 lemon, halved 4 quarts water 1 1/2 tablespoons coarse sea salt 3/4 cup olive oil 6 cloves garlic 1 1/2 medium onions, peeled and sliced 1/4 inch thick, then separated into rings 2 medium carrots, cut into fine julienne 1 serrano pepper, stemmed, seeded, and cut into fine julienne 4 bay leaves 10 black peppercorns 6 sprigs of oregano, leaves only finely chopped Pinch of ground nutmeg 6 tablespoons red wine vinegar 1 1/4 cups white wine Sprigs of fresh oregano, for serving Instructions: Rinse the artichokes thoroughly. Fill a large mixing bowl with cold water and squeeze the juice of half a lemon into it. With a large knife, cut off the stem flush with the base of each artichoke. Pull off and discard any small or discolored leaves around the base. Remove one or two rows of leaves by bending outward and down so that the top part snaps off of the leafs fleshy base. Place the artichoke on its side on the cutting board and, with a heavy sharp knife, cut off about 1 1/2 inches from the top. With kitchen scissors, trim off the pointy ends of all the remaining leaves. Halve the artichokes lengthwise and, using a paring knife or a teaspoon, dig out and discard the fuzzy chokes. When each artichoke has been trimmed and halved, drop them into the cold water and continue trimming. In a very large nonreactive sauce pan, bring the water to a boil and add 1 tablespoon of the salt and the juice of the remaining lemon half. Drop the artichokes into the water and cook them for about 10 to 20 minutes, or until just barely tender (cooking time will depend on the size of the artichoke). Remove the artichokes and drain cut side down in a colander. In a heavy casserole, heat the olive oil over medium heat. Add the whole garlic cloves and saute for a few seconds, without letting it brown. Add the onion rings, carrots, serrano, bay leaves, peppercorns, oregano, nutmeg, and remaining 1/2 tablespoon salt. Saute the mixture for 2 minutes, stirring occasionally. Add the artichokes, cook for 1 minute more, and add the vinegar and the white wine. Stir together and increase the heat so that the mixture comes to a boil. Lower the heat and simmer, stirring occasionally for 5 minutes. Remove from the heat and set aside in the pan to cool to room temperature. Discard the bay leaves. If desired, the escabeche could be refrigerated for up to 1 week, very tightly covered. Garnish with sprigs of oregano when serving.
Duck Breast and Fig Salad with a Red Wine Vinaigrette 5 duck breasts, boned and halved 1/4 cup red wine vinegar 1 cup olive oil 1 fresh bay leaf 1 sprig fresh thyme 2 teaspoons shallots, minced Salt and pepper, to taste 5 fresh figs, cut in half 1/4 cup red wine 1 pound arugula 1/4 pound chestnuts, blanched Instructions: Preheat oven to 350 degrees. Trim duck breasts if necessary. Place in pan. In a separate bowl, mix 1/2 of the red wine vinegar, olive oil, bay leaf, thyme and shallots. Season with salt and pepper. Pour over duck and marinate for 30 minutes. Trim top portion of the stem on figs. Season with pepper. Place in pan and add remaining red wine vinegar and red wine. Hold aside. Heat grill. Grill duck until cooked to desired doneness. Brush with marinade while grilling. Reserve leftover marinade and heat on stove until it just comes to a boil. Hold aside. Take duck off grill and let rest. Place figs on grill to warm, skin side down. Slice duck on the bias. Divide arugula into 5 portions and put on plate. Place duck and figs on top. Sprinkle with blanched chestnuts. Drizzle cooked marinade over duck, figs and greens.
Christmas Pudding 2 ounces suet, shredded 4 ounces dark brown sugar 1 ounce self-rising flour, sifted 2 ounces white breadcrumbs 1/4 teaspoon ground allspice 1/4 teaspoon ground clove 1/8 teaspoon ground nutmeg Pinch ground cinnamon 5 ounces currants 2 ounces sultanas 2 ounces raisins 1/2 ounce mixed candied peel 1/2 ounce blanched almonds, chopped 1/2 small apple, peeled, cored, and finely chopped Grated zest of 1/2 small orange Grated zest of 1/2 small lemon 1 tablespoon rum 1 1/4 ounce barley wine 1 1/4 ounce stout, more if needed 2 eggs Your favorite rum sauce, optional Brandy, for flambeing Instructions: The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight. The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well). To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary. To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Venison and White Bean Crostini with Black Olive Tapenade 1 pound ground venison 1/8 cup olive oil, divided 2 cloves garlic, finely chopped 2 shallots, finely chopped 2 teaspoons freshly chopped thyme leaves 1 small can (approximately 16 ounces) white beans (such as cannellini), drained 1/2 cup red wine 1 small wheel garlic and herb soft cheese (about 5 to 6 ounces) (recommended: Boursin), divided 1/2 cup black olives 3 tablespoons chopped fresh parsley leaves Salt and freshly ground black pepper 1/2 loaf French bread, sliced into 16 (1/2-inch) slices and toasted Instructions: In a hot saute pan, brown venison with 1 tablespoon of olive oil, garlic and shallots. Add thyme and beans. Smash and break up the beans as you stir them into the mixture. Add red wine and cook until dry. Remove from heat and crumble 3/4 of the wheel of cheese into mixture and let cool. Finely chop black olives combine with remaining 1 tablespoon olive oil. Add 1/4 of reserved cheese and parsley to olives, and season to taste with salt and pepper. Take 16 slices of the toasted bread. Spoon venison mixture onto each slice. Garnish on top with black olive mixture.
Honey Glazed Grilled Fig Salad with Feta, Pistachio and Mizuna 2 tablespoons balsamic vinegar 1 tablespoon clover honey Juice of 1/2 orange Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, plus more for brushing 12 fresh figs, halved 4 ounces mizuna 6 ounces feta, crumbled 1/2 cup chopped pistachios Instructions: Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside. Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate. Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.
Broiled Sockeye Salmon with Citrus Glaze 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed 1/3 cup dark brown sugar 2 tablespoons lemon zest 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan. Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature. Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
French Onion Grilled Cheese 3 tablespoons salted butter 1 small sweet onion, thinly sliced 1 tablespoon onion soup mix 1 tablespoon chopped fresh thyme leaves 4 teaspoons Dijon mustard Four 1/2-inch-thick slices sourdough bread 1/2 cup grated Cheddar 1/2 cup grated Gruyere cheese 1/4 cup crispy onions, such as French's Instructions: Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes. Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.
Stuffed Baby Peppers Vegetable oil cooking spray 2 tablespoons olive oil 3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces 1/2 medium onion, finely chopped 3/4 cup ricotta cheese 1/3 cup grated Parmesan 1/2 cup frozen petite peas, thawed Kosher salt and freshly ground black pepper 24 (2 to 3-inch long) sweet baby peppers Instructions: Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside. In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes. In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste. Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes. Arrange the peppers on a platter and serve.
Ginger Yule Cake with Pumpkin Cheesecake Filling 6 ounces cream cheese, at room temperature 3 tablespoons canned pumpkin (not pumpkin pie filling) 1 teaspoon vanilla extract 1/2 teaspoon pumpkin pie spice 3 cups powdered sugar 1/2 cup pecans, chopped Nonstick baking spray with flour 1/3 cup cake flour 3 tablespoons cornstarch 1 tablespoon ground ginger 1/4 teaspoon kosher salt 2 large eggs plus 3 large egg yolks plus 2 large egg whites 1/2 cup plus 1 tablespoon granulated sugar 1 teaspoon vanilla extract Red, orange and brown gel food coloring Powdered sugar, for rolling Instructions: For the pumpkin cheesecake filling: Make the filling ahead of time and chill while you are making your cake. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the pumpkin, vanilla and pumpkin pie spice and beat on medium speed just until incorporated. Change the mixer speed to low and add the powdered sugar 1/2 cup at a time until all the sugar is incorporated, then increase the mixer speed and beat for 2 more minutes. Fold in the pecans. Chill while you bake the cake.\u202f(See Cook's Note.) For the cake: Preheat the oven to 450 degrees F. Spray a 16-by-11-inch jelly roll/sheet pan with nonstick baking spray. Line the pan with parchment paper and spray again lightly with baking spray.\u202fSet aside.\u202f Whisk together the cake flour, cornstarch, ginger and salt in a large bowl. Put the eggs, egg yolks and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale in color and thickened, around 5 minutes. Add the vanilla extract and beat a few more seconds to combine.\u202f\u202f Sift the flour mixture over the egg and sugar mixture and gently fold with a spatula until combined.\u202f\u202f Add the egg whites and remaining tablespoon granulated sugar to a separate grease-free bowl and whip until stiff peaks form.\u202f\u202f Gently fold the whipped egg whites into the egg yolk mixture with a spatula. Remove 1/4 cup batter to each of 3 separate bowls and add a couple drops of orange food color to one, red to another and brown to the last. Stir just to incorporate.\u202f Brush an abstract pattern with the colorful batter onto the parchment. Freeze at least 10 minutes, and up to 30 minutes. Pour the remaining plain batter over the top of the design and smooth gently to even out.\u202fBake until lightly golden brown and the cake pulls away from the edges, 6 to 7 minutes. Let the cake sit at room temperature for 5 minutes. Sift the entire surface with powdered sugar.\u202fCover with a clean towel and use the bottom of a sheet pan to flip the cake out of pan onto the towel. Remove the pan and parchment paper. Cover the exposed top of the cake with a second clean kitchen towel and again use the bottom of a sheet pan to flip the cake back over. Remove the towel from the top of the cake and use the towel that is underneath the cake to help roll it into a tight roll, rolling short end to short end. Set aside to cool completely. Gently unroll the cake and spread the filling in an even layer over it. Roll the cake back up using the towel as a guide. Place on a sheet pan or your serving platter and refrigerate for 2 hours before slicing and serving.\u202f
Chocolate Chicken Mole 2 tablespoons olive oil 1 medium onion, chopped 3 garlic cloves, minced 1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to taste), chopped 1 cup raisins 2 cups canned chopped tomatoes 3 tablespoons smooth peanut butter 2 cups low-sodium chicken broth 2 teaspoons chili powder 1/2 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper 1 1/2 ounces unsweetened chocolate (or 2 tablespoons unsweetened cocoa powder) 1 rotisserie chicken, meat removed and shredded (skin and bones discarded) 1/4 cup roughly chopped peanuts, for garnish 1 teaspoon sesame seeds, for garnish 1 orange, zested, for garnish Fresh cilantro, for serving Lime wedges, for serving 1 avocado, peeled, pitted, and sliced, for serving Flour tortillas, for serving Instructions: Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes. Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper. Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through. Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.
Cucumber Salsa 2 cucumbers, thinly sliced 3 scallions, thinly sliced 1/3 cup rice wine vinegar 2 teaspoons sesame oil 2 tablespoons lime juice 2 tablespoons minced ginger 1 tablespoons minced jalapeno 1/4 cup cilantro leaves 2 tablespoons sugar Instructions: In a large bowl, combine all ingredients. Serve immediately.
Beef Tataki 8 ounces rib-eye steak 2 small jicama, peeled and julienned 2 red onions, julienned 2 cucumber, peeled, seeded, and julienned 4 tablespoons soy sauce 6 tablespoons orange juice 4 tablespoons hot pepper sauce 4 tablespoons rice vinegar Instructions: Sear the rib-eye steak to medium rare. In a small bowl, combine all of the remaining ingredients and mix well. Remove the meat from the pan, and let rest for 5 minutes. Slice the meat very thinly. To serve, plate the sliced steak and top with the salad mixture.
Better Burger with Green Olives 1 pound lean ground turkey or beef (at least 90 percent lean) 1/2 cup coarsely chopped pitted green olives (2 ounces) 2 tablespoons finely chopped fresh flat-leaf parsley 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground pepper Cooking spray Instructions: Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers. Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through. Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side. Serving size 1 burger (Turkey) Calories 145; Total Fat 4 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0.5 g) ; Protein 28 g; Carb 1.5 g; Fiber 0 g; Cholesterol 45 mg; Sodium 305 mg Excellent source of: Protein, Niacin, Vitamin B12, Vitamin K, Manganese, Selenium, Zinc Good source of: Fiber, Iron (Beef)
Grilled Paella 1 tablespoon smoked paprika 2 teaspoons garlic powder 4 chicken legs 4 chicken thighs 12 large shrimp, cleaned with tail on 8 ounces whole calamari, cleaned 5 tablespoons canola oil Kosher salt and freshly ground black pepper 2 lemons, halved 8 cups chicken stock .25 grams saffron threads 1 Spanish onion, diced 6 garlic cloves, minced 8 ounces dried chorizo, sliced 2 cups Arborio rice 1 cup frozen peas, thawed 1 small jar piquillo peppers, thinly sliced 1/2 cup chopped fresh parsley 6 scallions, thinly sliced Instructions: In a small bowl, mix the paprika and garlic powder. Season the chicken, shrimp and calamari with the mixture. Brush both sides of the meat and seafood with 3 tablespoons of the canola oil. Let marinate 1 hour refrigerated. Preheat a grill to medium-high heat. Season both sides of the meat and seafood generously with salt and pepper. Grill the chicken a few minutes per side to crisp the skin, then move to a cooler part of the grill to finish cooking, about 10 minutes. Remove and place on a baking sheet. Grill the shrimp 1 to 2 minutes per side, then remove to the baking sheet. Grill the calamari a few minutes per side. Slice the calamari into rings on a cutting board and transfer to the baking sheet. Grill the lemon halves cut-side down until grill-marked, 3 to 4 minutes; transfer to the baking sheet. Set aside. In a saucepan, combine the chicken stock and saffron threads. Bring to a simmer, whisking until the saffron dissolves. (This can be done on the grill as well, or on the stove inside and brought out to the grill area. The stock should be hot while you are making the paella.) Place an 18-inch paella pan (or large cast-iron skillet) over the hottest part of the grill. Heat the remaining 2 tablespoons canola oil, add the onions and saute until translucent. Add the garlic and cook 1 to 2 minutes, stirring constantly. Add the chorizo and cook, stirring with a wooden spoon, until the fat starts to render and it begins to brown, 4 to 5 minutes. Stir in the rice, coating it in the chorizo fat and toasting it, about 2 minutes. Using a ladle, begin to add the stock, stirring constantly. Cook, continuing to add the stock as it absorbs, until the rice is al dente, 15 to 20 minutes. Once the stock is absorbed, stir in the peas. Now, stop stirring to allow the \soccarrat\ to form (this is the crispy bottom on the rice; it's not burnt!). Allow the bottom to crisp up for about 5 minutes. Arrange the chicken, seafood, lemon halves and peppers on top of the rice. Sprinkle the parsley and scallions over the top. Use a spoon or spatula to scrape up the crispy bottom of the rice and serve.
Peanut Brittle 1 1/2 cups lightly salted, roasted peanuts 1/2 teaspoon cinnamon 1/2 teaspoon cayenne pepper 3 cups sugar 1 1/2 cups water Vegetable oil, for coating the saucepan Softened butter for spatula Instructions: In a small bowl combine peanuts, cinnamon, and cayenne. Set aside. Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.
Candy Cane Croquembouche 6 tablespoons unsalted butter 1 teaspoon granulated sugar 1/4 teaspoon salt 1 cup all-purpose flour 3 large eggs 10 ounces white chocolate, finely chopped 2/3 cup heavy cream 1/4 teaspoon peppermint extract 1 16-ounce container mascarpone cheese 2 1/2 cups confectioners' sugar, plus more for dusting 1/4 cup whole milk, plus more if needed Crushed candy canes, for topping Instructions: Make the pastry puffs: Preheat the oven to 450 degrees F and line 2 baking sheets with parchment paper. Bring 1 cup water, the butter, granulated sugar and salt to a boil in a medium saucepan. Remove from the heat and sift the flour directly into the pan; stir with a wooden spoon until a paste forms. Return to medium heat and cook, stirring constantly, until the paste is shiny and pulls away from the side of the pan, about 3 minutes. Transfer to a stand mixer fitted with the paddle attachment and beat on medium speed to cool slightly, about 2 minutes. Beat in 1 egg until incorporated, then beat in 1 more egg. Whisk the third egg in a small bowl, then beat into the dough, 1 tablespoon at a time, until just smooth and tight. (You may not need all of the third egg.) Transfer the dough to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 1/4-inch rounds of dough onto the prepared baking sheets, about 1 inch apart; you should have about 50 puffs. (Alternatively, drop the dough in small mounds onto the baking sheets with a spoon.) Smooth the dough peaks with a dampened finger, then transfer to the oven and bake until puffed, 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until golden, 5 more minutes. Turn off the oven but leave the puffs inside to dry out, 5 to 7 more minutes. Remove from the oven and pierce a small hole in each puff with a paring knife to let steam escape; transfer to a rack to cool completely. Make the filling: Put the white chocolate in a medium heatproof bowl. Bring the heavy cream to a boil in a small saucepan, then pour it over the chocolate. Gently whisk until smooth and cool, about 7 minutes; whisk in the peppermint extract. Stir in the mascarpone until combined. Cover and refrigerate until thick enough to pipe, about 30 minutes. Transfer to a large pastry bag fitted with a 1/4-inch round tip. Insert the tip of the pastry bag into the hole in each puff and pipe in the filling. Transfer the filled puffs to a baking sheet; refrigerate at least 30 minutes or up to 2 hours. Make the icing: Whisk the confectioners' sugar and milk in a large bowl until smooth. Assemble the croquembouche: Dip the bottom of a puff into the icing, letting the excess drip off. Transfer the puff to a platter, icing-side down. Repeat with more puffs, arranging them side-by-side in a 7-inch circle. Fill in the circle with more puffs to stabilize the base of the tower. Continue building a conical tower of puffs, using the icing to hold them in place. (If the icing becomes too thick, whisk in more milk, 1 teaspoon at a time.) Dust the croquembouche with confectioners' sugar and sprinkle with crushed candy canes; chill until set, about 15 minutes.
Le Wagyu Burger 1 tablespoon vegetable oil 1 yellow onion, cut in half, then thinly sliced (julienne style) 1/2 teaspoon chopped fresh thyme 32 ounces ground wagyu beef 1/4 cup Dijon mustard Kosher salt and ground black pepper 4 slices Gruyere 4 tablespoons butter, optional 4 brioche hamburger buns 4 leaves green leaf lettuce, trimmed 1 tomato, sliced Desired condiments, for serving Instructions: Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve. Divide wagyu into 4 equal patties (see Cook's Note). Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts. Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese. Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments.
Deviled Crab Stuffing 1 stick unsalted butter, plus more for the baking dish 1 bunch scallions, sliced (white and green parts separated) 1 small red bell pepper, chopped 4 stalks celery, chopped 2 tablespoons fresh thyme 1/4 cup dry sherry or white wine 3 cups low-sodium turkey or chicken broth Kosher salt 1/4 teaspoon cayenne pepper 2 large eggs 16 cups 1/2-inch stale potato bread cubes (1 1/2 pounds) 1 pound lump crabmeat, picked over 1 teaspoon paprika Instructions: Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat. Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.
Skillet Cornbread Pudding with Ham and Pepper Jack 2 tablespoons unsalted butter 1 1/2 cups cooked corn, fresh or thawed frozen 1 bunch scallions (white and green parts), sliced 1 (6-ounce) chunk Black Forest ham, diced (about 11/4 cups) 1 clove garlic, chopped 1/2 teaspoon chili powder 3 large eggs 2 cups half-and-half 4 ounces pepper jack cheese, diced 1/4 cup chopped fresh basil leaves 1 teaspoon kosher salt Freshly ground black pepper 1 cup packaged cornbread stuffing cubes Pinch sugar Instructions: Preheat the oven to 350 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste. Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.
West Virginia Trout Tacos 3/4 cup cornmeal 2 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 3/4 cup milk 1 pound trout, flounder or sole, cut into 1-inch strips Canola or olive oil 1 package corn tortillas Bourbon Slaw, recipe follows 1 package bacon, chopped, cooked until crispy and drained on paper towels 1 package bacon, chopped, cooked until crispy and drained on paper towels 1/2 cup fresh cilantro leaves 1/2 cup mayo 2 tablespoons bourbon 2 tablespoons brown sugar 1 tablespoon Dijon mustard 2 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper Juice of 1 lime 1 medium head purple cabbage, thinly sliced Instructions: Heat a nonstick skillet over medium-high heat. Mix the cornmeal, chili powder, salt, garlic powder and pepper in a large shallow bowl or pie plate. Pour the milk into another bowl or pie plate. Dip the fish in the milk then in the cornmeal mix. Add enough oil to coat the bottom of the skillet. Cook the fish until golden brown and just cooked through, about 3 minutes, flipping halfway through. Remove from the pan and drain on a paper-towel-lined sheet tray. To assemble the taco, I like to first heat my tortillas on a cast-iron griddle. Then I layer a couple pieces of fish, a spoonful of Bourbon Slaw, a sprinkle of crumbled bacon and some cilantro. Repeat for the remaining fish and tortillas. Serve immediately. In a small bowl, stir together the mayo, bourbon, sugar, mustard, chili powder, salt, garlic powder, pepper and lime juice until well combined. Pour the dressing over the cabbage in a large bowl and toss to coat.
Bacon, Egg and Cheese Flatbreads 4 pieces naan or pocketless pita 6 slices bacon 1 small onion, thinly sliced Kosher salt and freshly ground pepper 3 small or 2 large vine-ripened tomatoes, chopped Hot sauce, to taste 8 slices American cheese 4 large eggs 5 cups mixed baby greens 1 tablespoon white wine vinegar Instructions: Preheat the oven to 400 degrees F. Divide the naan between 2 foil-lined baking sheets and bake until crisp, about 10 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels, then crumble. Remove 1 tablespoon bacon drippings from the skillet and reserve for frying the eggs. Add the onion to the remaining drippings in the skillet and increase the heat to medium high. Season with salt and pepper and cook, stirring, until browned and tender, 5 minutes. Add the tomatoes and cook until most of the liquid evaporates, 3 to 5 minutes. Season with salt, pepper and hot sauce. Spread the onion-tomato mixture on the naan and top each with 2 slices cheese. Return to the oven until the cheese melts, 3 to 5 minutes. Meanwhile, heat the reserved bacon drippings in the empty skillet over medium-high heat and crack in the eggs. Season with salt and pepper and cook until the whites are just cooked through, about 3 minutes. Top each flatbread with a fried egg; sprinkle with the bacon. Toss the greens with the vinegar; season with salt and pepper. Serve the flatbreads with the salad and more hot sauce.
String Bean Casserole Salad Kosher salt and freshly ground black pepper 1 pound green beans, trimmed and cut into thirds 1 red bell pepper, seeded and sliced 1/2 cup apple cider vinegar 2 ounces dried porcini mushrooms 2 cloves garlic, smashed 8 sprigs fresh thyme 1/4 cup Hidden Valley® Original Ranch® Dressing 1/2 cup French-fried onions, lightly hand-crushed (recommended French's) Instructions: Fill up a large bowl with water and a few handfuls of ice, set aside. Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry. To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more. Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley® Original Ranch® Dressing. Toss and serve with fried onions sprinkled over the top.
Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce 2 tablespoons butter, plus more for coating quail 1/2 cup chopped celery 1 cup chopped onion 2 teaspoons chopped thyme 1 teaspoon minced garlic 1/2-pound shrimp, peeled and deveined 1/4-pound andouille sausage, quartered and sliced 2 cups chicken or shrimp stock or broth 2 cups bread, crust removed, cubed, lightly toasted 1/2 cup chopped green onion 3 tablespoons chopped parsley leaves Salt and pepper Hot pepper sauce (recommended: Tabasco) 8 semi-boneless quail (about 4 ounces each), split down the back Spicy White Wine Sauce, recipe follows 2 tablespoons chopped shallots 1/2 cup white wine 1 cup chicken or shrimp stock or broth 1/4 cup hot sauce (recommended: Crystal) 3 tablespoons butter, cut into tablespoons Squeeze fresh lemon juice Pinch salt Instructions: Preheat oven to 425 degrees F. Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted. Toss in shrimp and cook for 3 minutes. Add sausage to the pan, then stock. Place bread cubes in a bowl and pour the shrimp mixture over. Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste. Let stuffing cool and then divide into 8 portions. Wrap 1 quail around each portion, using toothpicks to secure the back. Rub each quail with a little butter and season with salt and pepper. Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry. To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top. Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil. Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time. Finish with a squeeze of lemon and a pinch of salt, if necessary. Spoon sauce over quail and serve.
Orzo Salad with Corn, Arugula and Cherry Tomatoes 2 tablespoons olive oil 1 yellow onion, chopped One 1-pound box orzo 4 ears fresh corn 2 cups sliced cherry tomatoes 4 to 5 cups baby arugula Lemon oil, for drizzling 1/2 cup shaved Parmesan Instructions: Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool. Cook the orzo according to the package directions. Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs. Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.
Creamy Dip Base 8 ounces cream cheese, at room temperature 1/2 cup sour cream, plus more if necessary Kosher salt 1 to 2 tablespoons milk, optional Mix-ins of your choice, such as sauteed onions, crumbled feta or chopped smoked salmon Instructions: Combine the cream cheese, sour cream and 1 teaspoon salt in a medium bowl and stir until combined and smooth. If necessary, thin out the dip by whisking in more sour cream or adding milk, a tablespoon at a time. Fold in the mix-in ingredients of your choice, to taste and chill before serving.