Datasets:
Thefoodprocessor
/
recipes

Dataset card Data Studio Files Community
recipe
stringlengths
8
15.5k
Vegetable Tempura 7 ounces plain flour 3 1/2 ounces corn flour Ice-cold water, preferably soda or sparkling 3 pounds of assorted vegetables (see below) Tempura Dipping Sauce: 1 cup rice wine vinegar 2 tablespoons sugar 1/2 handful cilantro, chopped 1 small chile, seeded and finely chopped 1/2 teaspoon chopped garlic Salt and freshly ground black pepper Instructions: Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour. Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess. Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away. Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;
Braised Collards in Tomato-Onion Gravy 4 ripe, medium Roma tomatoes, cored 2 teaspoons canola oil 1 sweet onion, chopped 3 garlic cloves Coarse kosher salt and freshly ground black pepper 16 cups chopped collard greens (1 pound) Instructions: Heat a medium skillet over high heat. Add the cored tomatoes and cook until they are charred on all sides, about 5 minutes. Remove to the bowl of a food processor fitted with the metal blade. Let the skillet cool slightly by taking it off the heat or decreasing the heat, depending on how smoking-hot your skillet is. Have the heat at low and add the oil (the skillet will still hold a great deal of heat). Add the onion and garlic, and saute, stirring occasionally, until both are a deep golden-brown, 8 to 10 minutes. Remove from the heat and let them cool slightly. Transfer to the food processor bowl containing the reserved charred tomato, and process until smooth. Transfer the mixture to a large saucepan. Cook over medium-low heat until thickened, 5 to 7 minutes. Season with salt and pepper. Add the chopped collards and cook until just tender, 15 to 20 minutes. Taste and adjust for seasoning with salt and pepper. Serve warm.
Fiery Tex-Mex Chipotle Cheeseburgers 1 1/2 teaspoons chipotles in adobo sauce (recommended: La Victoria) 3/4 cup mayonnaise (recommended: Best Foods) 1 1/2 pounds lean ground beef 2 tablespoons Tex-Mex chili seasoning (recommended: McCormick's) 2 teaspoons chipotles in adobo sauce (recommended: La Victoria) 1/4 cup beer of choice Salt and pepper 2 slices pepper Jack cheese (recommended: Tillamook) Hamburger buns, toasted Lettuce, tomatoes, onions Sliced avocado, optional Instructions: For the chipotle mayonnaise: Remove peppers from can (you may want to use rubber gloves if sensitive to peppers). Carefully split open and scrape out seeds. Finely chop peppers; set aside. In a small bowl, stir together 1 1/2 teaspoons chopped chipotle peppers and mayonnaise; set aside covered in refrigerator until ready to use. For the burgers: In a mixing bowl, stir to combine ground beef, chili seasoning, 2 teaspoons chopped chipotles, and beer. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns; set aside covered in refrigerator if not cooking immediately. Set up grill for direct cooking over high heat. Brush and oil grill before cooking. Season burgers with salt and pepper and place on hot oiled grill. Cook 4 to 5 minutes per side for medium. Place cheese slices on burgers 2 to 3 minutes before burgers are done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado, if desired, and a dollop of chipotle mayonnaise. INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil-lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. Place cheese slices on burger 1 to 2 minutes before done. Serve hot on toasted bun with lettuce, tomato, onion, sliced avocado (if desired), and a dollop of chipotle mayonnaise.
Carrot Tart with Cashew-Tahini Sauce 1/3 cup raw cashews 12 ounces baby carrots (3 to 4 bunches), trimmed and sliced in half lengthwise if large, plus 1/4 cup chopped carrot greens (or use parsley) 1/4 cup fresh cilantro, plus more for topping 2 tablespoons tahini 1 tablespoon white wine vinegar 1/4 cup plus 1 tablespoon fresh orange juice Pinch of smoked paprika Kosher salt and freshly ground pepper 1 sheet frozen puff pastry (half a 17-ounce package), thawed 1 large egg, lightly beaten 1 tablespoon extra-virgin olive oil 1 teaspoon whole coriander seeds, finely crushed 1 teaspoon sugar Instructions: Preheat the oven to 425 degrees F. Put the cashews in a bowl and cover with hot water. Let soak until softened, 30 to 45 minutes; drain. Puree the cashews in a blender with the carrot greens, cilantro, 2 tablespoons cold water, the tahini, vinegar, 1 tablespoon orange juice, the paprika, 1/2 teaspoon salt, a few grinds of pepper and a few ice cubes, scraping down the sides often, until very smooth. Refrigerate until ready to use. Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Score a 1/2-inch border around the edge of the dough with a paring knife. Brush the border with the beaten egg. Prick the center of the dough all over with a fork. Bake the dough until golden, 10 to 12 minutes. Remove and prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten. Return to the oven and bake until golden brown, 8 to 10 more minutes. Let cool. Gently flatten inside the border again, if necessary. Toss the carrots with the olive oil, coriander seeds, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring once, until tender, 15 to 20 minutes. Let cool. Simmer the remaining 1/4 cup orange juice and the sugar in a small skillet over medium heat until syrupy, about 3 minutes. Spread the cashew sauce on the cooled crust and arrange the carrots on top. Brush the orange syrup over the carrots. Top with cilantro.
Ginger Almond Eggplant Dip 1 large eggplant 4 tablespoons grapeseed oil, plus more for oiling the eggplant 2 tablespoons grated ginger 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground fennel 1/2 teaspoon ground cardamom 1/2 teaspoon smoked paprika A pinch of salt A pinch of pepper 3 tablespoons ground almonds 2 tablespoons chopped cilantro 1 tablespoon mayonnaise Serving suggestions: carrot sticks, trimmed green beans, trimmed asparagus spears, bread sticks or crispy flat bread. Instructions: Preheat the oven to 350 degrees F. Cut the eggplant in half lengthwise, oil the cut sides and place on a baking sheet. Bake until very soft, 45 minutes to an hour. When cool enough to handle, scoop the pulp out with a large spoon and reserve. Place a skillet over medium heat and add the oil. When it's hot, add the ginger, coriander, cumin, fennel, cardamom, paprika, salt and pepper and cook for 1 minute. Add the almonds and stir well, letting them toast a bit in the hot oil. Scrape into a bowl, add the eggplant pulp, cilantro and mayonnaise and mix gently. Serve with cut vegetables, bread sticks or flat bread.
Bourbon-Flavored Pecan Pie 3/4 cup sugar 1/2 cup dark corn syrup 2 1/2 tablespoons unsalted butter, cut into cubes 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons bourbon 1/4 teaspoon kosher salt 2 large eggs Cooking spray 1 sheet refrigerated pie dough (half of a 15-ounce package) 1 cup pecan pieces Whipped cream, for serving (optional) Instructions: Preheat the oven to 350 degrees F. Stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts. Remove from heat. Add the butter and let melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy. Gently stir in the vanilla, bourbon and salt. Whisk the eggs in a medium bowl. Gradually add the sugar mixture, whisking until incorporated. Lightly mist four 4-inch individual pie pans with cooking spray. Unfold the pie dough and cut into quarters; press each piece into a pan and crimp the edges with your fingers. Place on a baking sheet. Divide the pecans evenly among the pie shells and pour the filling on top. Bake the pies until golden and firm, about 45 minutes. Cool completely on a rack, then carefully remove from the pans. Serve with whipped cream, if desired.
Stuffed Mushroom Dip 1 tablespoon olive oil 8 ounces ground Italian sausage 2 cloves garlic, minced 1 1/2 pounds white button mushrooms, roughly chopped (about 5 cups) Kosher salt and freshly ground black pepper 6 ounces cream cheese, cut into cubes 1/2 cup grated Parmesan 1/3 cup half-and-half 2 tablespoons unsalted butter, melted 1/4 cup panko 1/4 cup fresh flat-leaf parsley, chopped 1 baguette, toasted and sliced, for serving Instructions: Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes. Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.
Your Signature Burger 1 pound of ground beef ¼ cup finely chopped onion 1 teaspoon Lawry's® Seasoned Pepper 1 teaspoon Lawry's® Seasoned Salt 1 teaspoon Worcestershire sauce 4 hamburger rolls Instructions: 1.Mix ground beef, onion, seasoned pepper, seasoned salt and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. 2.Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). If desired, add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden. 3.Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.
Pantherfanz Pork Ribs 1 (2 1/2 to 3-pound) rack of pork spareribs Pantherfanz Red-Zone Dry Rub, recipe follows Flat beer, as needed Carolina Sweet and Southern BBQ Sauce, recipe follows 3/4 cup Spanish paprika 1/4 cup coarsely ground black pepper 1/4 cup salt 1/4 cup sugar 1/4 cup cocoa powder 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne pepper 1/4 teaspoon dry oregano 1/4 teaspoon dry thyme 1/4 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1/4 cup rice vinegar 1 cup yellow mustard 1/2 cup molasses 1/4 cup honey 1 tablespoon peanut oil Instructions: Thoroughly wash ribs in cold water and pat dry. Remove the back membrane from the rack. Coat with Pantherfanz Red-Zone Dry Rub, and refrigerate overnight. Heat the smoker to 225 to 250 degrees F. Place the ribs in the smoker, upright, on a metal rib rack holder. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours. Cook the ribs until they reach an internal temperature of 190 degrees F, about 2 hours. Remove and cool. Serve with Carolina Sweet and Southern BBQ Sauce. Mix all ingredients together and store in an airtight container. Yield: about 2 cups Mix the dry ingredients in a saucepan. Add enough vinegar to mix into a paste. Place over high heat, add remaining ingredients, and bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Yield: about 1 3/4 cups
Triple Raspberry Brownie 1/2 cup moist prunes (recommended: Sunsweet) 1/3 cup unsweetened organic applesauce (recommended: Santa Cruz) 1 (19.5-ounce) box brownie mix (recommended: Betty Crocker) 2 egg whites 1/3 cup oil 1/4 cup raspberry liqueur (recommended: Framboise) or water 1/3 cup 100 percent raspberry fruit spread or preserves 2 cups frozen raspberries, thawed (recommended: Dole) 1 tablespoon honey 2 tablespoons raspberry liqueur (recommended: Framboise) Fresh raspberries, for garnish Fresh mint sprigs, for garnish Instructions: Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside. In a blender, puree prunes and applesauce. Transfer to a medium mixing bowl. Add the brownie mix, egg whites, oil, and raspberry liqueur or water to mixing bowl. Beat for 1 minute with a wooden spoon until smooth. Transfer to prepared baking pan; set aside. In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife. Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting. Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside. To serve, spoon 1 to 2 tablespoons coulis on a plate. Place brownie in center of coulis. Garnish with 3 to 5 fresh raspberries and a fresh mint sprig.
Peanut Butter Banana Milkshake 2 cups vanilla ice cream 3/4 cup creamy peanut butter 1/4 cup whole milk 1 banana Whipped cream and chopped honey-roasted peanuts, for topping Instructions: Put the ice cream, peanut butter, milk and banana in a blender and mix on high speed until fully combined. Pour into glasses, top with whipped cream and chopped peanuts and serve immediately.
Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce 2 lamb blade steaks, cut into 1-inch cubes (about 1 pound) 1/4 cup extra-virgin olive oil 4 cloves garlic, minced (about 4 teaspoons) Zest and juice of 1 lemon 1 tablespoon chopped fresh oregano 3/4 cup Greek yogurt 1 small Kirby cucumber, coarsely grated and squeezed dry (about 1/3 cup) 2 tablespoons chopped fresh dill 1/2 pint cherry tomatoes 1 medium zucchini, cut into cubes the size of the tomatoes Kosher salt and freshly ground pepper Instructions: 1. Combine the lamb steaks with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano in a resealable plastic bag. Marinate in the refrigerator at least 1 hour or up to overnight. 2. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside. 3. Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes. 4. Toss the tomatoes and zucchini with the remaining 2 tablespoons olive oil. Thread the skewers alternating the lamb, cherry tomatoes, and zucchini, then sprinkle on all sides with salt and pepper. Grill the lamb to medium-rare, turning occasionally, about 10 minutes. Serve with the yogurt sauce.
Pork Chops with Potatoes 4 fatty pork chops 2 cloves garlic, sliced Kosher salt and freshly ground black pepper 1 tablespoon pork fat, or butter 1 1/2 pounds/750 g potatoes, peeled and thinly sliced 1 onion, sliced 4 slices bacon 1/2 teaspoon juniper berries 1/2 cup/125 ml white wine, cider or beer 1/2 cup/125 beef or chicken stock A handful of chopped fresh parsley, for garnish Instructions: Heat the oven to 325 degrees F/160 degrees C. Cut slivers in the pork chops and slide in slices of garlic. Heat the pork fat or butter in a pan on high heat. Sprinkle the chops with salt and pepper and brown them, about 3 minutes per side. Arrange half the potatoes and onions in a casserole. Sprinkle with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Sprinkle with salt and pepper again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and pork chops and lay it in on top. Bake the dish for about 1 hour 30 minutes, pouring in the stock halfway through baking. Sprinkle with parsley to serve.
Summer Chopped Salad with Ranch Dressing 1 clove garlic Kosher salt and freshly ground black pepper 1 cup mayonnaise 1/3 cup buttermilk 1 teaspoon white wine vinegar 2 tablespoons minced chives 2 tablespoons minced flat-leaf parsley 1 scallion (white and green parts), thinly sliced 8 ounces small red-skinned potatoes, halved Kosher salt and freshly ground black pepper 1 cup fresh corn kernels (from 2 ears of corn) 1 cup chopped fresh green or wax beans 1 cup small broccoli florets 1 cup cherry tomatoes, halved 1 Kirby cucumber with peel, chopped 4 cups torn mixed greens, such as arugula, romaine and watercress 1 cup sprouts, such as alfalfa, broccoli, radish or pea, optional Instructions: For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.) For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl. Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.) When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.
Almost-Famous Cinnamon Buns 1 cup whole milk One 1/4-ounce packet active dry yeast (2 1/2 teaspoons) 1/4 cup plus 1/4 teaspoon granulated sugar 4 tablespoons unsalted butter, melted, plus more for the bowl 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more if needed 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg All-purpose flour, for dusting 12 tablespoons unsalted butter, softened, plus more for the pan 1/2 cup granulated sugar 3 tablespoons ground cinnamon 2 cups confectioners' sugar 1/3 heavy cream 4 tablespoons unsalted butter, melted Instructions: Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla. Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.) Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes. Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325 degrees F. Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
Pecan Pie Monkey Bread 1 package (1/4 ounce) active dry yeast 1/4 cup water (110 degrees F to 115 degrees F) 5 cups all-purpose flour, plus more for dusting 1 to 1/4 cups warm 2-percent milk (110 degrees F to 115 degrees F) 1/3 cup unsalted butter, melted, plus more for greasing 1/4 cup sugar 1 teaspoon salt 2 eggs 6 tablespoons unsalted butter, cubed, plus more for greasing 1 cup packed brown sugar 6 tablespoons heavy whipping cream 6 tablespoons chopped pecans 1 cup sugar 1 teaspoon ground cinnamon 1/2 cup unsalted butter, melted 6 tablespoons chopped pecans Instructions: For the dough: Dissolve the yeast in the water in the bowl of a stand mixer. Add 3 cups of the flour, the milk, butter, sugar, salt and eggs. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. For the caramel: Generously butter a 10-inch bundt pan. Bring the brown sugar, butter and cream to a boil in a small saucepan. Cook and stir for 3 minutes. Pour half into the greased bundt pan and sprinkle with the pecans. For assembly: Punch the risen dough down and shape into 40 balls (1 to 1 1/4 inches in diameter). Mix together the sugar and cinnamon in a shallow bowl. Pour the melted butter into another bowl. Roll the balls in the butter and then roll in the cinnamon-sugar mixture. Place 20 balls in the bundt pan and top with remaining caramel and the pecans. Lastly, place the final 20 balls of dough into the pan. Cover the bundt pan and let rise until doubled, about 45 minutes. Preheat the oven to 350 degrees F. Bake until the top is a deep golden brown, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Matt's Cherry Galette 1/4 cup plus 1 tablespoon sugar 1/4 teaspoon salt 1 1/2 lbs fresh cherries, pitted 1 tablespoon amaretto liqueur like Disaronno 1 refrigerated pie crust 2 tablespoons unsalted butter, cut into small pieces 1 large egg yolk 1 tablespoon whole milk or half and half Instructions: Preheat oven to 375. Roll out dough on a lightly floured work surface to roughly an 11-inch circle. Transfer the dough to a parchment-lined baking sheet. Mix the pitted cherries with 1/4 cup sugar, salt, and liqueur. Spoon the seasoned cherries over the dough and leave a 2-inch border. Drop pieces of butter over the cherries and fold the edges of the dough over, pressing lightly. Whisk the cream or milk and the egg yolk together and lightly brush the edges of the crust. Sprinkle with the remaining tablespoon of sugar and then bake for 40-45 minutes. Ovens will vary, bake until golden. Top each serving with a dollop of mascarpone and a sprinkle of black pepper.
Wild Mushroom-Yukon Gold Hash 2 pounds Yukon gold potatoes Kosher salt 4 tablespoons unsalted butter 4 tablespoons canola oil 1 1/2 pounds wild mushrooms, such as Chanterelle, Cremini and Oyster 3 cloves garlic, finely chopped 1 large shallot, finely diced Freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh thyme leaves Splash aged sherry vinegar Extra-virgin olive oil, for garnish Instructions: Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms. Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl. Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
Grilled Herb Chicken and Asparagus 1½ pounds boneless skinless chicken breasts ½ cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided 1 pound asparagus, trimmed Instructions: 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes. 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade. 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.
Yakima Valley Polenta Recipe 1 cup port cooking wine (recommended: Paul Mason) 1/2 cup balsamic vinegar 1/2 tablespoon herbes de Provence 1/2 teaspoon kosher salt 1/4 tablespoon ground black pepper 1 teaspoon light brown sugar 1/2 pound organic Bing cherries, pitted 1 1/2 jumbo organic yellow onions 2 tablespoons herbs de Provence 1 tablespoon kosher salt 1/2 cup white cooking wine (recommended: Farron Ridge) 3 quarts water 1 quart polenta Cooking spray, for sheet pan Olive oil, for brushing polenta 1/2 cup olive oil 12 ounces organic green beans 12 ounces organic grilled sweet onion Kosher salt Ground black pepper 1 1/2 teaspoons herbes de Provence 6 tablespoons lemon juice (recommended: Rosella's) 1 1/2 cups cherry reduction 6 ounces Cambazola cheese, cut into small bits, for garnish Instructions: For the Cherry Reduction: Place all ingredients, except cherries, in a medium pot. Bring to a boil, lower the heat and until slightly viscous and coats spoon. Add the pitted cherries and heat briefly. Set aside. For the Polenta: Prep the onions by removing skin and core. Cut into small dice. In a medium saute pan, add the onion, salt, and cooking wine and cook until liquid had reduced. Bring water to a boil in a large stockpot. Slowly add polenta and herbes de Provence. Reduce the heat, add the onion mixture and continue to stir polenta until thickened, about 10 minutes. Prepare a sheet pan with cooking spray and pour polenta onto sheet pan. When polenta has cooled completely, cut into portion size squares. Refrigerate until ready to use. Preheat oven to 400 degrees F or preheat grill over medium-high heat. Brush polenta with olive oil and place on a baking sheet or grill and bake or grill until browned. For the Green Bean Saute: In saute pan, heat olive oil, add green beans and onions, and cook until heated through. Add salt and pepper, to taste, and herbes de Provence. Saute until herbs are fragrant and then add lemon juice. Remove from heat. Reheat the cherry reduction. To serve, lay out portions of polenta on each plate. Place onion/green bean saute over polenta and pour cherries and juice on top. Garnish with Cambazola cheese.
Flower and Ice Centerpiece 2 bain marie or metal cylindrical containers or bowls, one 3 inches smaller in diameter than the other Lots of ice cubes Water Fresh flowers like roses, lilies, and some smaller blooms, like delphinium or phlox Twine Instructions: Place ice cubes in a 1-inch layer at the bottom of the larger bain marie. Place the smaller bain marie inside of the larger and start layering ice and flowers. Pour a layer of ice then lay flowers in around and up the wall and secure them in place with more ice cubes. More flowers looks better than less once it's frozen, plus try to place them near then outside wall versus the inside wall. Once filled, use twine to tie the two containers together tightly. Fill the gap between the 2 containers with water and place it in a pan then freeze it overnight. The next day, remove the twine and heat the inside container with a torch or warm water and slowly try to spin it back and forth to remove it. There may be suction, break it with a thin knife. Then warm the outside container and remove it to reveal your flower ice sculpture. Return it to the freezer until you are ready to use it for display. Wrap the base in a white cloth napkin and place it on a serving tray to catch any water that melts while it's on display. Fill with scoops of sorbet, ice cream, or ice cubes for drinks.
Old Yeller Cocktail 3/4 cup spiced rum 1/2 cup orange juice, plus more if needed 1/4 cup banana liqueur 3 cups frozen pineapple, plus more if needed Orange slices, for garnish Instructions: Combine the rum, orange juice, banana liqueur and frozen pineapple in a blender and process until a smoothie consistency. Add more frozen pineapple if too thin and add more orange juice if too thick. Garnish with orange slices.
Coconut Fry Bread (aka Coconut Bake in Trinidad and Tobago) 2 pounds all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 2 teaspoons salt 1 1/2 tablespoons shortening 1 tablespoon butter, at room temperature 1 1/4 cups water 1 cup coconut milk 1/2 cup unsweetened coconut flakes Vegetable oil, for frying Instructions: In a stand mixer fitted with the dough hook, knead together the flour, sugar, baking powder, salt, shortening, butter, water, coconut milk and coconut flakes. Let rest for 1 hour. Heat about 2 inches of vegetable oil in a heavy pot or Dutch oven. Divide the dough into 3- to 4-inch balls and press flat. In batches, deep-fry until light- to golden-brown.
Peach-Mango Fruit Salsa 3 cups tomatoes, chopped 1 cup red onion, chopped 1 cup yellow pepper, chopped 1/3 cup jalapeno, seeded and chopped 1 tablespoon garlic, chopped 1 1/2 cups peaches, peeled and chopped (about 2 large) 1 cup mango, chopped (about 1 large) 1 tablespoon lime juice 1 teaspoon chopped fresh cilantro Instructions: In a large pot over medium heat combine the vegetables. Cook for 10 minutes. Add peaches and mango and cook for additional 5 minutes. Remove from heat, add lime juice and cilantro. Stir. Pack into hot jars using 1/4-inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling water canner.
Vegetable Hash with Poached Eggs 3 tablespoons olive oil 1 leek, washed, white and light green part sliced thinly 1 onion, finely chopped 2 garlic cloves, minced 1 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 4 carrots, cut into 1/4 inch dice 2 baking potatoes, cut into 1/4 inch dice 1 red bell pepper, seeded and cut into 1/4 inch dice 1 poblano chile, cut into 1/4 inch dice 1/4 pound mushrooms, cut into 1/4 inch dice 1 bunch cilantro, chopped 1 tablespoon vinegar 4 to 6 eggs, cracked into individual bowls Salsa Roja, if desired Instructions: Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes. To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash. Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels. Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.
Cashew Chicken 1 tablespoon rice vinegar 1 tablespoon brown sugar 1 tablespoon oyster sauce 1/2 teaspoon sesame oil 1/2 cup low-sodium soy sauce 3 tablespoons chopped fresh ginger 6 boneless, skinless chicken thighs, cut into small cubes Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 2 cloves garlic, minced 1 green bell pepper, cut into small cubes 1/4 cup dry sherry 2 tablespoons cornstarch 1 cup whole roasted, unsalted cashews 1/3 cup water chestnuts, chopped 2 scallions, thinly sliced Chopped fresh cilantro, for garnish Instructions: In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside. Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute. Serve garnished with the scallions and cilantro.
Torta d'Uva: Grape Cake 4 to 5 cups/1 to 1.25 L all-purpose flour 1/4 cup/50 ml extra-virgin olive oil 1/2 ounce/15 g packet yeast 2 eggs 1/2 cup/125 ml sugar 1/2 cup/125 ml grappa, or as much as you want Bunch grapes Water, optional Instructions: Preheat the oven to 400 degrees F. Place the flour on a worktable. Make a well in the center of the flour and add the olive oil, yeast, eggs, 1/4 cup sugar, grappa, and 1/2 the grapes. Combine the ingredients together and knead until the mixture becomes an even dough. If necessary, add a little more flour to absorb all the liquids. Roll out the dough to a 1/2-inch thickness. Line a baking tray with parchment paper and spread the dough on the tray. Add the remaining grapes and squish some of the grapes to release the juices, while leaving the others whole. Sprinkle the remaining 1/2 cup sugar and drizzle with olive oil. Bake for approximately 30 minutes.
Paper-Clip Asparagus 20 asparagus spears, uniformly sized, and peeled Sea salt, for sprinkling Sugar, for sprinkling 1/2 cup melted butter Crayfish, recipe follows Sea salt 2 cloves garlic, smashed 1 teaspoon dried cumin seeds 1 teaspoon white peppercorns 1 teaspoon ground star anise 1 bay leaf 1 stalk celery, cut into 2-inch sticks 5 whole small shallot bulbs 1 fennel bulb, quartered 1 whole chile pepper, such as a jalapeno, cut in 1/2, and seeded 32 fresh crayfish 1/2 cup butter 1 lime, juiced 2 tablespoons chopped fresh chervil leaves Instructions: Adjust the oven rack to its lowest position, and preheat the oven to 425 degrees F. Arrange the asparagus into 4 bundles of 5 spears on 2 pieces of parchment paper. Season the asparagus with salt and sugar (for caramelizing), and then drizzle with the melted butter. Fold the grease parchment paper like a book, and seal it with paper clips. Put the parchment paper packages next to each other on the oven rack (do not use a baking sheet). Bake for 15 to 20 minutes, or until sugar has caramelized. To plate, cut open the parchment paper packages, and top with the crayfish and their sauce. Bring a large pot of water to a boil, and then add the sea salt, garlic, cumin, peppercorns, star anise, bay leaf, celery, shallots, fennel, and chile. Reduce the heat and let simmer for 10 minutes. Remove from heat and set aside. This will be used as the stock to cook the crayfish. With a spider or slotted spoon, remove the vegetables from the stock. Bring the stock back to a boil for another 10 minutes. In another large saucepan of boiling salted water, place the crayfish, which are still alive at this point, and cook for 30 seconds. Remove them to an ice water bath to cool them and prevent further cooking. Remove them from the water bath, turn their tails, and pull to remove the intestines. Then, add them to the stock and cook for several minutes, or until cooked through. Cool them in the ice water bath, and then peel them with a pair of scissors. In a large skillet, brown 1/2 cup of butter. Add the peeled crayfish, lime juice, and chervil, tossing to coat well.
Snickerdoodles 1/2 cup unsalted butter, room temperature 1/2 cup butter-flavored shortening (recommended: Crisco) 1 1/2 cups sugar, plus 2 tablespoons for dusting 2 eggs 2 1/4 cups all-purpose flour 2 teaspoons ground cinnamon 24 chocolate sticks (recommended: Mikado) Instructions: Preheat oven to 400 degrees F. Combine the butter, shortening, sugar and eggs in the bowl of a mixer. Blend in flour. Form dough into 1-inch balls. Combine 2 tablespoons sugar and 2 teaspoons cinnamon. Roll the balls in the sugar-cinnamon mixture and bake 8 to 10 minutes. Then place the chocolate sticks inside the cookies so they look like lollipops.
Mini Creamsicle Baked Alaskas 1/4 cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons sugar 2 tablespoons water Cooking spray 2 cups orange sherbet 1 cup vanilla ice cream, softened 16 to 20 soft ladyfinger cookies 4 large egg whites, at room temperature Pinch of cream of tartar 2/3 cup sugar 1/2 teaspoon pure vanilla extract Instructions: Make the orange syrup: Combine the orange juice, sugar and water in a small skillet over medium heat. Bring to a simmer and cook until syrupy and reduced by half, 3 to 5 minutes. Let cool. Meanwhile, make the ice cream cakes: Coat four 6-ounce freezer-proof bowls or ramekins with cooking spray and line with plastic wrap, leaving a 2-inch overhang. Divide the sherbet among the ramekins; use a piece of plastic wrap to press the sherbet into the center and up the sides to create a cup shape. Fill the centers with small scoops of vanilla ice cream and spread evenly. Arrange the ladyfingers on top in a single layer, breaking to fit, then drizzle with the orange syrup. Cover with the overhanging plastic wrap and freeze until very firm, at least 4 hours or overnight. Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff shiny peaks form, 4 to 5 minutes. Add the vanilla and beat until combined. Transfer to a large piping bag fitted with a 3/8-inch round tip. Uncover the ice cream cakes and invert onto a foil-lined baking sheet. Let stand until the ice cream cakes slip out of the bowls easily, then remove the plastic wrap. Pipe the meringue around each ice cream cake in a spiral. Freeze until firm, at least 3 hours or up to 2 days. Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use a spatula to transfer the baked Alaskas to a platter or plates.
Watermelon Flavored Syrup for Soft Drinks 8 ounces watermelon, chopped into 1 inch dice 3/4 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon salt Club soda or seltzer Instructions: In a food processor or blender, combine chopped watermelon, sugar, vanilla extract and salt. Stir to combine. Puree watermelon syrup in blender. Strain into small pitcher and bowl. Refrigerate until needed. Mix watermelon syrup with club soda or seltzer to desired strength for flavored soft drink.
Cataplana 4 pounds cockles (littleneck or other small clams may be substituted) 1 red bell pepper 1 green bell pepper 1 onion 1 small zucchini, with skin 1 small yellow crookneck squash, with skin 1 hard, smoked linguica sausage (about 6 ounces), or prosciutto 1 large ripe tomato, seeded and diced 2 or 3 cups fish stock or clam juice 3/4 cup white Port wine Freshly ground pepper Juice of 1 lemon 2 tablespoons chopped fresh parsley, for garnish Instructions: Wash cockles or clams under cold running water and scrub with a stiff brush. Place in a large bowl, cover with a wet towel, and reserve in the refrigerator. Core and seed peppers. Cut into fine julienne, about 2-inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into thin 2-inch lengths and finely julienne. Grease both halves of the interior of a cataplana, or large heavy Dutch-oven kettle, with butter. Put the clams in first, then the julienned vegetables, sausage, tomato, fish stock, Port, and pepper. Tightly close the two halves of the cataplana, using the pin and the clips on the outside to get a snug fit. Then place the closed dish over high heat for 10 minutes, or until the shells open. Just before the 10 minutes are up, open the cataplana, add the lemon juice and close it again for a minute or two. Remove the cataplana from the stove and open it at the table. Sprinkle with chopped parsley, ladle into soup bowls, and serve immediately.
Sugar and Spice and Everything Mice 8 ounces semisweet or bittersweet chocolate, roughly chopped 8 fresh black Mission figs 8 3-inch pieces black licorice laces 16 sliced almonds 16 orange sprinkles Instructions: Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Let cool slightly. Dip the figs in the melted chocolate, turning to cover completely; lift out with a fork and transfer to a parchment-lined baking sheet. Use the remaining melted chocolate to attach a licorice piece to the rounded end of each fig for the tail. While the chocolate is still soft, stick 2 sliced almonds on the pointy end of each fig for ears, then add 2 orange sprinkles for eyes. Refrigerate until serving, at least 20 minutes.
Shred, Head, Butter and Bread 1/2 stick unsalted butter 1/2 cup pulverized, seasoned croutons 2 pinches dry mustard 1 teaspoon caraway seeds 1 small head cabbage, shredded 1 tablespoon kosher salt 1 tablespoon sugar Instructions: Fill your largest pot 3/4 full with water and bring to a boil on high heat. Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan. Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly. Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.;
Nor Cal Cioppino 1/4 cup olive oil 4 cups diced yellow onions 1 1/2 cups thinly sliced fennel 1 cup chopped red bell pepper 1/2 cup minced garlic 1/2 cup tomato paste 1 1/2 cups red wine 6 cups tomato sauce (recommended: San Marzano) 1/2 cup clam juice 1/4 cup lemon, juice 4 cups water 2 bay leaves 2 tablespoons red chili flakes 1 tablespoon dried oregano 1 tablespoon dried basil 2 tablespoons salt 1 tablespoon freshly cracked black pepper 1-ounce Sambuca liqueur 4 pounds Dungeness crab, whole, cooked, cleaned, cracked and broken into 4 pieces 2 pounds littleneck clams, cleaned and scrubbed 2 pounds firm white fish, like cod or halibut, cut into 2-inch pieces 2 pounds shrimp, shell on, deveined 1 cup coarsely chopped Italian parsley leaves Fresh bread, for serving Instructions: In a large stock pot over medium heat, add oil and saute onions, fennel, pepper and garlic until lightly browned. Add tomato paste and continue to cook until it browns. Add wine, tomato sauce, clam and lemon juices, water, bay leaves, red chili flakes, oregano, basil, salt, pepper and liqueur to the sauteed vegetables and simmer for 1 hour. Add crab to the sauce and let simmer for 20 to 30 minutes. Add clams and let simmer for 5 minutes, then add in cod and cook 4 to 5 minutes. DO NOT STIR. To finish add, shrimp. Let cook 3 to 4 minutes until shrimp turn pink. Stir in parsley and serve immediately with fresh bread.
Slimmed Down - Open-faced Curried Chicken Salad Sandwich 2 bone-in skinless chicken breast halves, (about 1 1/2 pounds) 4 cups water 2 tablespoons kosher salt 1/4 cup non-fat yogurt 1/4 cup low-fat mayonnaise 1 tablespoon freshly squeezed lime juice 1 1/2 teaspoons Madras-style curry powder 1 teaspoon grated fresh ginger 1/3 cup chopped flat-leaf parsley 3 tablespoons sliced almonds 1/4 fresh pineapple, diced (about 1 1/4 cups) 1 bunch watercress, stems trimmed 4 slices wheat bread or 2 whole wheat English muffins, toasted Instructions: Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, just the chicken is just firm, about 15 minutes. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces. Whisk yogurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.
White Clam Pizza One 6.5-ounce can clams, drained with 3 tablespoons juice reserved 2 tablespoons olive oil, plus more for brushing 1 teaspoon chopped fresh oregano, plus more for garnish 1 teaspoon crushed red pepper flakes, plus more for garnish 3 cloves garlic, pressed Kosher salt and freshly ground black pepper 1 pound pizza dough 1/2 cup grated low-moisture mozzarella 1/2 cup grated Pecorino Romano Instructions: Preheat the oven to 425 degrees F. In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside. Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough. Bake until the crust is golden and crisp, about 15 minutes. Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.
Denver Omelette in a Mug 1/4 cup chopped green bell pepper 2 tablespoons chopped onion 1/2 cup fat-free liquid egg substitute 1 ounce chopped 97 to 98-percent fat-free ham (about 2 slices) 2 tablespoons shredded fat-free Cheddar cheese Orange slices, for serving, optional Instructions: Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes. Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute. Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds. Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up! Serving suggestion: Whole-wheat English muffin.
Herbed Roasted Mushrooms with Fried Egg 1 1/4 pounds button or cremini mushrooms, quartered 1/4 cup olive oil 4 sprigs rosemary Salt and freshly ground black pepper 1/4 cup balsamic vinegar 1 (1 pound) store-bought baked pizza crust 1/2 cup grated Parmesan 8 ounces fresh ricotta 1 large egg Instructions: Heat the oven to 450 degrees F and arrange a rack in the middle. Combine mushrooms, 3 tablespoons oil, and rosemary on a baking sheet, season with salt and freshly ground black pepper and toss to coat. Place in oven and roast until mushrooms are shrunken, and browned about, 20 minutes. Drizzle with 1 tablespoon of the balsamic and toss to coat. Scatter half of the Parmesan on the pizza. Discard rosemary and arrange mushrooms on top. Distribute ricotta on top of the mushrooms and top with remaining Parmesan and a drizzle of the olive oil. Bake until crust is browned and cheese is melted, about 20 minutes. Meanwhile, heat a small frying pan over medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add egg and fry until set, bubbly and brown on the edges, and the pan is almost dry. Carefully add remaining 3 tablespoons balsamic vinegar and reduce slightly. Place egg on top of pizza. Reduce the balsamic vinegar about 1 to 2 minutes more, until syrupy, then drizzle over pizza and serve.
Savory Herb Rub Roasted Turkey 2 tablespoons McCormick® Sage, Rubbed or 2 tablespoons McCormick® Poultry Seasoning 1 tablespoon McCormick® Paprika 1 tablespoon seasoned salt 2 teaspoons McCormick® Garlic Powder 1 teaspoon McCormick® Black Pepper, Ground 3/4 teaspoon McCormick® Nutmeg, Ground 1 whole turkey (12 to 14 pounds), fresh or frozen, thawed 1 large onion, cut into wedges 6 McCormick® Bay Leaves 1 tablespoon vegetable oil . Instructions: 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl. 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil. 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Steak and Horseradish Pressed Sandwich 1 flank steak (about 1 1/2 pounds) 2 teaspoons Worcestershire sauce 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 2 tablespoons prepared horseradish, drained 2 tablespoons whole-grain mustard 1 medium to large red onion, sliced into 1/4 inch rounds 1 large loaf rye bread (unsliced) 4 cups baby arugula 1 large tomato, thinly sliced Instructions: Place the flank steak in a casserole dish or baking pan. Drizzle with the Worcestershire sauce, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Rub this mixture all over both sides of the flank steak and let sit at room temperature for 30 minutes. Pre-heat a grill pan for about 15 minutes. Meanwhile, mix together the mayonnaise, horseradish and whole-grain mustard in a small bowl. Set aside. When the grill is hot, cook the flank steak until an instant-read thermometer inserted in the middle of the steak reads 125 degrees F for medium rare, about 6 minutes per side. (Leave the grill pan over the heat.) Let the steak rest 15 minutes before slicing very thinly across the grain. Drizzle the onion slices with the remaining tablespoon olive oil and sprinkle with salt and pepper. Grill the onion on both sides to char and soften, about 2 minutes per side. (Turn down the heat if they char too quickly.) Transfer to a bowl. Check seasoning and add more salt and pepper, if necessary. Cover with plastic wrap to continue softening. Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread the horseradish mayonnaise on both halves. Layer half of the arugula, then the onion and the steak on the bottom half of the loaf and season with salt and pepper. Add the tomatoes, remaining arugula, more salt and pepper and top half of the loaf. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
Sauteed Red Snapper with Basil Oil and Sundried Tomatoes 4 five ounce pieces of red snapper fillet, skin on, but with all pin bones removed 2 tablespoons olive or vegetable oil Salt and freshly ground black pepper to taste 1 clove garlic, finelyminced 1/4 cup sundried tomatoes, soaked in hot water, drained, and julienne 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh oregano leaves 3 tablespoons finely chopped shallots 4 teaspoons basil flavored olive oil Instructions: Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sundried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.
Grilled Rack of Pork with Sherry Vinegar BBQ Sauce 1/2 cup plus 4 teaspoons kosher salt 1/2 cup light brown sugar 1/4 cup yellow mustard seeds 1/4 cup whole black peppercorns 8 sprigs fresh thyme 1 Spanish onion, peeled and quartered One 4-pound center cut rack of pork, chine and feather bones removed 4 tablespoons Spanish paprika 4 teaspoons cumin seeds, ground 4 teaspoons fennel seeds, ground 4 teaspoons black mustard seeds, ground 2 teaspoons coarsely ground black pepper Canola oil Sherry Vinegar BBQ Sauce, recipe follows 1 cup ketchup 1 cup aged sherry vinegar 1/2 cup homemade chicken stock 1/4 cup dark brown sugar 2 tablespoons Dijon mustard 2 tablespoons Spanish paprika 2 teaspoons finely chopped fresh thyme Kosher salt and freshly ground black pepper Honey Instructions: Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature. Prepare a charcoal grill for direct and indirect cooking. Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes. Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice. Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.
Table of Polenta 4 cups heavy cream Pinch of sea salt, preferably gray salt 7 cups fine-ground polenta 2 cups shredded fontina cheese 2 cups freshly grated Parmesan 1/2 teaspoon freshly grated nutmeg Basil Pesto Sauce, recipe follows Bolognese Sauce, recipe follows Sausage and Peppers, recipe follows 2 cups firmly packed fresh basil leaves 1/3 cup olive oil 3 tablespoons pine nuts, toasted 1/2 teaspoon garlic, minced Pinch of powdered ascorbic acid (vitamin C), optional Sea salt, preferably gray salt Freshly ground black pepper 1/4 cup freshly grated Parmesan 4 to 6 dried porcini mushrooms 6 tablespoons extra-virgin olive oil 8 ounces ground veal (1 cup) 4 ounces ground pork (1/2 cup) Sea salt, preferably gray salt Freshly ground black pepper 1/2 cup chopped onions 1 tablespoon chopped garlic 1 teaspoon minced fresh rosemary 1/3 cup white wine 3/4 cup veal stock (or quality chicken stock) 1/4 cup marinara sauce or tomato puree 1 tablespoon finely chopped fresh parsley 2 tablespoons grated Parmesan 8 Italian sausages 2 pints cherry tomatoes 6 yellow peppers 6 yellow onions 4 serrano chile peppers or jalepeno peppers 10 garlic cloves 1/4 cup balsamic vinegar 1 cup Olive Oil Gray salt and freshly ground black pepper 1/2 cup freshly chopped basil leaves Instructions: In a large, heavy saucepan, combine 6 cups cold water, the cream and salt. Bring to a boil over high heat, and then reduce the heat to medium. Gradually whisk in the polenta in a slow, steady stream. Whisk until the liquid boils again and the grains are suspended in the liquid. Keep whisking so the polenta doesn't scorch. Once it comes to a simmer, switch to a wooden spoon and stir every few minutes until the polenta is creamy without any hint of grittiness, 15 to 20 minutes. Remove from the heat and stir in the fontina, Parmesan and nutmeg. Line a table with butcher paper and pour the polenta onto the table, down the center. Serve with Basil Pesto Sauce and Bolognese Sauce. (These sauces also go great with pasta.) Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well. Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the olive oil, pine nuts, garlic, vitamin C if using and salt and pepper to taste. Blend for at least 30 seconds. In this way, the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. Makes about 3/4 cup. Soak the mushrooms: Place the porcini in warm water and soak for 15 minutes. Drain, reserving the liquid, and then chop the porcini. Heat the olive oil in a large skillet over medium heat. Add the veal and pork, breaking it up with a wooden spoon. Cook 2 minutes, and then sprinkle with salt and pepper. Add the onions and cook gently to \sweat,\ about 2 minutes. Add the garlic and rosemary and cook until the garlic is lightly browned, about a minute. Add the mushrooms and cook for about 4 minutes to caramelize the meat. Add the wine and 2 tablespoons porcini juice. Cook for 1 minute to evaporate. Add the remaining stock, the tomato puree and parsley and cook for 2 minutes. Garnish with the cheese. Preheat oven to 325 degrees F. Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame. Let sausages sit in water until water has cooled to room temperature. Remove sausages from water and reserve until ready to grill. Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let cool slightly and stir in chopped basil. Grill the poached sausages over a medium-high heat until nicely caramelized.
BBQ Pulled Pork Nachos 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 2 teaspoons brown sugar 2 pounds pork shoulder, cut into 2- to 3-inch pieces 1 tablespoon vegetable oil 1 onion, sliced 6 cups low-sodium chicken broth 3/4 cup ketchup 1/2 cup apple cider vinegar 3 tablespoons brown sugar 1/2 teaspoon smoked paprika 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ancho chile powder One 11-ounce bag corn chips 1/2 cup pepperoncini 1/2 red onion, sliced 1 red bell pepper, diced One 20-ounce can pineapple chunks, drained, or about 2 cups diced fresh pineapple 2 1/2 cups shredded mozzarella Instructions: For the pork: Preheat the oven to 300 degrees F. Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours. For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes. Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork. For the nachos: Preheat the oven to 375 degrees F. Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes.
Dijon-Baked Salmon with Date and Apple Salad 2 tablespoons unsalted butter, at room temperature, plus more for the pan Kosher salt and freshly ground black pepper Four 6-ounce skinless salmon fillets, preferably wild (about 1 1/2 inches thick) 2 tablespoons Dijon mustard 2 tablespoons fresh parsley, chopped 2 tablespoons white wine 1 teaspoon freshly squeezed lemon juice 1/4 cup white wine 1/4 cup finely chopped pitted Medjool dates (about 6) 1/4 cup fresh mint, chopped 2 tablespoons Dijon mustard Juice of 1 lemon 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 English cucumber, peeled 2 tart green apples, cored and cut into 1/4-inch dice 1/2 cup toasted pine nuts Instructions: For the salmon: Preheat the oven to 300 degrees F. Brush a 9-by-13-inch baking dish with a thin coating of butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets in the baking dish skinned-side down and sprinkle with salt and pepper. Whisk together the 2 tablespoons butter, Dijon mustard, parsley, white wine, lemon juice and 1/2 teaspoon salt in a small bowl. Spoon the mixture evenly over the top of the salmon. Bake to the desired doneness, about 14 minutes for medium-rare (cook longer for thicker fillets). For the salad: Meanwhile, bring the white wine to a boil in a small saucepan over medium-high heat. Immediately remove from the heat, stir in the dates and set aside. Whisk together the mint, Dijon mustard and lemon juice in a large bowl. Slowly whisk in the olive oil and season to taste with salt and pepper. Wrap the cucumber in a clean kitchen towel, set on a cutting board and smash with the heel of your hand. Unwrap the cucumber and slice crosswise into 1/2-inch pieces. Add the cucumber to the bowl with the dressing and sprinkle with a little salt (don't toss with the dressing yet). Let the cucumbers sit for 5 minutes before adding the date mixture, apples and pine nuts. Toss to evenly combine. Season with salt and pepper to taste. Serve with the salmon.
Tra Vigne's Chocolate Tiramisu 5 ounces bittersweet chocolate, cut into pieces 1/4 cup heavy cream 1/4 cup cream cheese, at room temperature 1 cup mascarpone cheese, at room temperature *2 large egg yolks, at room temperature 1/4 cup sugar 4 large egg yolks, at room temperature 1 tablespoon light or dark rum 1/4 cup Marsala wine 1/2 cup plus 2 teaspoons sugar 1/2 cup heavy cream 1 store bought chocolate sheet cake 1 cup fresh hot espresso 1/2 cup sugar 1/4 cup dark rum 1-ounce bittersweet or semisweet chocolate, or 1 tablespoon unsweetened cocoa powder or powdered sugar Instructions: To make the mousse, combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the mixture is smooth and shiny. In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed until soft and creamy. Pause occasionally to scrape down the sides of the bowl. In another bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream cheese mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.) To make the zabaglione, prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (not touching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, stirring occasionally. In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sugar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zabaglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups. To assemble the dessert, in a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the rum. Cut off the top of the cake and reserve for another use (see Chef's Note). Cut the cake in half horizontally. Arrange a layer of cake, cut side up, in the bottom of a deep 2 1/2-quart bowl. Moisten evenly with some of the espresso syrup. Spread half the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.
Thin Fries 10 large russet potatoes Vegetable or peanut oil, for frying Sea salt Instructions: Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.) When you're ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them. Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels. When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels. Sprinkle the fries with sea salt and dive in!
New England Style Clam Chowder 1/4 pound salt pork, finely minced 1 large onion, chopped, about 1 cup 2 celery stalks, chopped, about 1 cup 1 large leek, white and light green part only, well washed, chopped, about 1 cup 2 tablespoons flour 1 quart hot water 1 pound russet potatoes, peeled and cubed 1 quart milk Salt and pepper to taste 2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved Oyster crackers Instructions: In a heavy bottomed pot place the salt pork and cook over low-medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;
Wet Fried Calamari 2 quarts peanut oil 1 pound squid, tubes and tentacles 1 egg 1 cup ice water 1 cup all-purpose flour Kosher salt Freshly ground black pepper Instructions: Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F. Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside. Place the egg, water and flour into a bowl and whisk thoroughly to combine. In small handfuls, dip the squid in the batter and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.
Florentine Cookies 10 tablespoons butter 1/2 cup plus 1 tablespoon sugar 2 tablespoons plus 1 teaspoon honey 3 tablespoons heavy whipping cream 2 cups sliced almonds 1/2 cups old-fashioned oats 2 cups semisweet chocolate chips Instructions: Preheat oven to 375 degrees F. In a heavy saucepan, bring butter, sugar, honey, and cream to a rolling boil. Stir in almonds and oats and cook over medium heat for 3 to 4 minutes, or until batter thickens slightly and smells of toasted almonds. Take mixture off heat and let cool. Place 12 (2 1/2-inch) ring molds on a sheet pan lined with parchment or aluminum foil. Spray each ring liberally with non-stick spray. Spoon cooled batter into each ring mold (approximately 2 tablespoons). Bake for approximately 12 to 15 minutes or golden brown around the edges. Melt chocolate chips while allowing cookies to cool, and finish by dipping cookies in melted chocolate.
Raspberry Lemonade 1/2 cup frozen raspberries 4 lemons 3/4 cup sugar 6 ounces raspberry or citrus vodka, divided, optional Instructions: Reserve 4 raspberries and cut off 4 slices of lemon for the garnish. Mash the raspberries and sugar in a small bowl and let sit at room temperature to thaw and bring out their juices, about 15 minutes. Set a sieve over a pitcher and juice the lemons. Rinse the sieve and add the raspberries. Push the raspberry mixture through the sieve with a rubber spatula, leaving the seeds in the sieve. Pour 1 quart of cold water through the sieve to get remove the remaining juices. Stir the lemonade and check for sweetness. Serve in ice-filled glasses and garnish with raspberry and a lemon slice. For the adults, add 1 1/2 ounces vodka to each glass.
MacSagna 2 cups whole-milk ricotta cheese 1 cup grated Parmesan 1/2 cup julienned oil-packed sun-dried tomatoes 1/4 cup chopped fresh Italian parsley, plus more for serving Kosher salt and freshly ground black pepper Nonstick cooking spray, for greasing the baking dish Mac and Cheese, recipe follows, prepped in sheets for MacSagna 2 cups browned hot Italian sausage crumbles 2 cups shredded whole-milk mozzarella Favorite marinara sauce, warmed, for serving Fresh basil, for serving Kosher salt 8 ounces elbow macaroni 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups milk 8 ounces processed cheese, such as Velveeta 1 1/2 cups shredded sharp provolone Splash hot sauce or pinch of cayenne Instructions: Preheat the oven to 375 degrees F. Mix the ricotta, Parmesan, sun-dried tomatoes and parsley in a bowl and season with salt and pepper. Grease the bottom of a 9-by-14-inch glass baking dish with cooking spray and place one of the Mac and Cheese sheets on the bottom. Smear the ricotta mixture evenly over the top, then evenly scatter the Italian sausage over top of the ricotta. Place the remaining Mac and Cheese sheet on top of that. Cover the top in mozzarella. Bake on a lower rack until bubbly and golden brown, about 20 minutes. Let cool for at least 20 minutes. Slice into pieces and place on individual serving plates. Ladle some warm marinara over each slice and garnish with fresh parsley and basil. Bring a large pot of salted water to a boil. Add the macaroni and cook until VERY al dente. Drain. Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes. Stir in the processed cheese and provolone until melted, add the hot sauce and fold in the macaroni. Serve immediately, or follow the instructions below to prep in sheets for MacSagna. To prep in sheets for MacSagna: Evenly spread the warm macaroni and cheese in a parchment-lined baking sheet, making sure the parchment is overlapping to make it easier to lift once cooled. Cover with another sheet of parchment and refrigerate until firm, about 1 hour or overnight. Cut the macaroni and cheese sheet into 2 equal-size rectangles.
Perfect Margaritas Lime wedges, for the glasses and garnish Coarse salt or flavored salt, for the glasses (recipe follows) 12 ounces silver tequila 6 ounces fresh lime juice 3 ounces orange liqueur (such as Cointreau) 3 tablespoons superfine sugar 3 oranges 1/8 teaspoon smoked paprika Kosher salt 4 limes Kosher salt Large pinch cayenne pepper 1 tablespoon sugar 2 tablespoons dried hibiscus flowers 3 tablespoons kosher salt Instructions: Moisten the rim of 6 rocks glasses with a lime wedge or water, then dip each glass in coarse salt. In a pitcher, combine the tequila, lime juice, orange liqueur and sugar and stir until the sugar dissolves. Add ice just before serving. Divide among the prepared glasses. Grate the orange zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes. Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Process until combined, then mix with 1 1/2 tablespoons more kosher salt. Grate the lime zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes. Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt. Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt.
Jumbo Shrimp Wrapped with Arugula and Prosciutto 18 cooked, frozen jumbo shrimp, defrosted 1 lemon, zested and juiced 1 clove garlic, finely chopped Coarse salt and black pepper 2 tablespoons extra virgin olive oil, eyeball it 2 cups trimmed arugula leaves 9 slices imported prosciutto, 1/3 pound 18 grape tomatoes 18 party picks, 3 or 4 inches long Instructions: Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across. To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick. Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.
Oatmeal Raisin Cookie Dough Truffles 1/3 cup raisins 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1/3 cup packed light brown sugar 1/4 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 1 tablespoon Greek yogurt 1/2 teaspoon nonalcoholic vanilla extract 1 cup butterscotch chips 2 tablespoons vegetable shortening or coconut oil Instructions: Line a baking sheet with parchment paper. Soak the raisins in hot water for 5 minutes, then strain. Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook's Note). Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Fold in the raisins with a rubber spatula, or mix them in with your hands. Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour. Melt the butterscotch chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Refrigerate the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)
Lavender Syrup 2 cups water 1 cup sugar 1 tablespoon dried lavender buds Instructions: Place the water, sugar, and lavender in a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain and cool. Cover and refrigerate for up to a week.
Kids Can Make: A Quesadilla Bar 2 tablespoons olive oil 3/4 pound lean ground beef 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon granulated garlic Kosher salt and freshly ground black pepper 2 tablespoons ketchup One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice Cooking spray Four 8-inch whole-wheat flour tortillas 1 cup shredded part-skim mozzarella 1/2 cup grape tomatoes, halved 1 red bell pepper, seeded and cut into thin strips 1 red bell pepper, seeded and cut into thin strips Shredded romaine lettuce 1/2 cup nonfat Greek yogurt Lime wedges Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the beef, breaking it up with a spoon, and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cumin, chili powder, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook 3 minutes. Stir in the ketchup and cook, stirring regularly, until the beef is browned and completely cooked through, about 2 minutes. Stir in the rice and 1/4 cup water and cook until the rice is heated through, about 3 minutes. Spray a rimmed baking sheet with cooking spray. Lay the tortillas on the sheet. Divide the beef mixture among the tortillas and top evenly with the mozzarella. Bake until the mozzarella is melted and the tortilla is beginning to brown, 3 to 5 minutes. Transfer the quesadillas to individual plates and serve with toppings.
Buttery Lemon Parsley Noodles 1 pound pasta (fettuccine, linguine, angel hair) 4 tablespoons (1/2 stick) butter 2 tablespoons olive oil 1/4 cup finely minced fresh parsley 1 tablespoon minced garlic 1 lemon, zested and juiced Kosher salt and freshly ground black pepper Instructions: Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside. Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
Spanish Turkey Meatball Stew 2 tablespoons extra-virgin olive oil 1 large onion, chopped 5 cloves garlic, minced Kosher salt 1 teaspoon smoked paprika 1 cup sliced small carrots 2 14-ounce cans low-sodium diced fire-roasted tomatoes 2 cups low-sodium chicken broth 1 15-ounce can chickpeas, drained and rinsed 1 1/4 pounds lean ground turkey 3/4 cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping Freshly ground pepper Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes. Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.
Sweet Cherry Tomato and Sausage Bake 4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them 2 sprigs each fresh thyme, rosemary and bay 1 tablespoon dried oregano 3 cloves garlic, peeled and chopped 12 good-quality coarse Italian pork sausages Extra-virgin olive oil Balsamic vinegar Sea salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages. Once cooked, you'll have an intense, tomatoey sauce. If it's a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like - I tend to make mine quite thick - then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\
Tuna Bean Salad One 15-ounce can chickpeas, rinsed and drained One 15-ounce can red kidney beans, rinsed and drained 6 ounces green beans, trimmed and sliced into 1/4-inch rounds 1/2 medium onion, finely chopped (about 1/2 cup) 12 sweet piquante peppers, such as Peppadews, chopped, plus 2 tablespoons brine 2 tablespoons freshly squeezed lemon juice (from 1 lemon) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup plain yogurt 1/4 cup tahini 1 large head red leaf lettuce, chopped (about 12 ounces) Two 5-ounce cans white albacore tuna in oil, drained 1/2 teaspoon smoked paprika Instructions: 1. Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper. 2. Whisk together the yogurt and tahini until smooth. Season with salt and pepper. 3. Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.
Roasted Garlic and Mushroom Risotto 1 head garlic 2 1/2 teaspoons extra-virgin olive oil 2 (14.5-ounce) cans chicken broth 3 cans water 1 medium onion, chopped 1 (8-ounce) package sliced mushrooms Salt and freshly ground black pepper 2 1/2 cups long-grain rice 2 tablespoons unsalted butter 1/2 cup grated Parmesan Risotto Cakes, optional, recipe follows 3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe 2 large eggs 1/2 cup frozen corn, thawed 1/2 cup fresh bread crumbs 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper 1/4 cup canola oil Instructions: Preheat the oven to 350 degrees F. Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool. Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer. In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast. Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot. Reserve 3 cups for the round 2 recipe, Risotto Cakes. In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet. Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
Pizza Pot Pie 8 ounces store-bought pizza dough 2 tablespoons olive oil 3 cloves garlic, roughly chopped 1 green bell pepper, roughly chopped 1 small yellow onion, roughly chopped 1 pound sweet Italian sausage, casings removed One 24-ounce jar marinara sauce 1/2 teaspoon dried oregano Pinch of red pepper flakes Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, melted 12 ounces sliced Havarti Instructions: Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough. Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through. Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes. Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the Havarti. Fill with 1 1/2 cups of the hot marinara-sausage sauce. Reserve the remaining sauce for another use. Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes. Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.
Korean BBQ Short Ribs 1/4 cup soy sauce (regular or low-sodium) 1/4 cup Coca-Cola 3 tablespoons packed brown sugar 1 tablespoon toasted sesame oil 1/2 apple pear (Asian pear), grated on the large holes of a box grater 2 cloves garlic, minced 2 pounds flanken-cut beef short ribs Vegetable oil, for the grill Kosher salt 2 scallions, very thinly sliced on an angle 1 tablespoon toasted sesame seeds Instructions: Combine the soy sauce, Coca-Cola, brown sugar, sesame oil, apple pear and garlic in a large bowl. Using whisk or fork, stir all the ingredients together until the sugar is dissolved and the garlic is distributed evenly. Add the short ribs and massage the marinade into the beef. Cover and allow the short ribs to marinate in the refrigerator at least 1 hour and up to 4 hours. Prepare a grill for direct cooking over high heat; preheat for at least 5 minutes. Wipe the grill grates with a lightly oiled towel right before cooking to clean any char and debris. This will give you great grill marks and keep the beef from sticking. Pat any marinade off the short ribs and grill for about 4 minutes on each side, or until desired doneness, moving the ribs around a bit if they start to flare up. Remove from the grill and sprinkle with salt. Garnish with the scallions and sesame seeds.
Chicken and Dumplings 1 (3 to 31/2 pound) whole organic chicken 2 bay leaves 6 sprigs thyme 4 to 5 black peppercorns 1 head garlic, split through the equator 2 tablespoons salt 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 eggs 1/4 cup chopped chives 3/4 to 1 cup buttermilk 2 bay leaves 2 tablespoons butter 2 tablespoons oil 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, minced 1/4 cup all-purpose flour 6 cups chicken stock 1 cup frozen peas 1 cup frozen pearl onions 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped chives, for garnish Instructions: For the stock: Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks. When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it. For the dumplings: Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like. To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.
Chocolate Pudding 1 tablespoon unsweetened cocoa powder 1 tablespoon cornstarch 1 cup milk 1/4 cup sugar 3 ounces semi-sweet chocolate chips 1 large egg plus 2 large egg yolks 2 tablespoons unsalted butter 1 tablespoon pure vanilla extract Instructions: Sift together the cocoa and cornstarch in a small bowl. Add 1 tablespoon water and stir until smooth. Combine the milk, sugar and chocolate chips in a 4-cup glass measuring cup. Microwave at 100 percent, until the chocolate melts completely, stopping to stir twice, about 3 minutes. Whisk in the cocoa-cornstarch mixture. Then whisk in egg and yolks. Microwave for 2 minutes, stir well and the microwave for another 2 minutes. Scrape the mixture into a food processor and add the butter and vanilla. Process until smooth. Pour into 4 individual cups and chill.
Nectarine Plum and Blueberry Crostata 1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 1/4 pound unsalted butter, cold 2 tablespoons cold water 1/4 cup flour 5 cups nectarines and plums seeded and sliced 1 pint blueberries 1 cup sugar Confectioners' sugar, for dusting Creme fraiche, for garnish Instructions: Mix flour, sugar and salt in a mixing bowl. Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into a ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 30 minutes. Preheat oven to 425 degrees F. Roll the dough into a free form circle, approximately 14-inches in diameter. Place on baking sheet lined with parchment paper. Sprinkle center of dough with 1/4 cup of flour. Toss nectarines, plums and blueberries with 1 cup of sugar. Spread mixture in center of dough to within 3 inches of edge. Fold dough border over the mixture, leaving a circle uncovered in the center. Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender. Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.
Ovenbaked Purple Potato Chips 2 tablespoons olive oil 1 teaspoon coarse salt 1/4 teaspoon sugar 1/8 teaspoon cayenne pepper Juice of 1/2 lime 3 large purple potatoes, very thinly sliced Instructions: Preheat oven to 400 degrees F. Mix oil, salt, sugar, cayenne pepper and lime juice in large bowl. Add to potatoes and toss to coat. Arrange potatoes in single layer on baking sheets. Bake until potatoes begin to brown on bottom, about 15 minutes. Turn potatoes over and bake until crisp and brown, about 20 minutes. Sprinkle with additional salt if necessary.
Warm Savoy Cabbage Slaw Extra-virgin olive oil 6 slices thick cut bacon, cut into lardons 2 red onions, julienned Kosher salt 3 carrots, peeled and grated 1 medium head savoy cabbage, thick ribs removed, shredded 1 1/2 cups apple cider vinegar 3 tablespoons mustard seeds 1 bundle fresh thyme, tied with string 4 bay leaves 1/4 cup to 1/2 cup apple cider 1 small bunch fresh chives, cut into 2-inch pieces Instructions: Coat a large, wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme, and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar. Reduce to a simmer, cover, and cook until the cabbage is very soft, 15 to 20 minutes. Remove the lid, add the apple cider, and simmer until most of the vinegar has absorbed but the cabbage is still moist but not soupy, an additional 10 minutes. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
Potato Salad \New Jersey\ Style 2 pounds Yukon gold potatoes 3 hard boiled eggs, finely chopped 1/2 cup mayonnaise 1/2 medium yellow onion, finely diced 2 stalks celery, finely diced Kosher salt Freshly ground black pepper Sugar, to taste Instructions: Boil potatoes in skin and let cool. Slice into quarters. Add eggs, mayonnaise, onion, and celery and fold together. Season to taste with salt, pepper and sugar.
Bacon and Artichoke Pasta About 3 tablespoons EVOO 1/4 pound guanciale or bacon, chopped 1 small onion, finely chopped 4 cloves garlic, chopped or thinly sliced Black pepper 1/2 cup dry white wine 1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows 10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can Pici, bucatini or penne pasta Salt A fat handful of flat-leaf parsley, finely chopped 1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese One 4-to 5-pound chicken 2 ribs celery, coarsely chopped 1 carrot, peeled and coarsely chopped 1 onion, peeled and quartered 2 cloves garlic, crushed 1 lemon, sliced 1 large fresh bay leaf 1 teaspoon whole black peppercorns Herb bundle of parsley, rosemary and thyme tied with a string Salt Instructions: Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat. To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top. Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
Fruit Platter 1 cantaloupe, seeds removed and diced into 1-inch pieces or cut with a melon baller 1 honeydew melon, seeds removed and diced into 1-inch pieces or cut with a melon baller 1 pineapple, peeled, cored and diced into 1-inch wedges 8 star fruits, sliced crosswise Instructions: Arrange pieces in a pleasing pattern on a serving plate and serve with cocktail forks or cocktail toothpicks on small plates.
Shrimp Scampi and Pasta with Herb Breadcrumbs Kosher salt 2 tablespoons unsalted butter 2 cups panko breadcrumbs 2 tablespoons finely chopped chives 2 teaspoons finely chopped oregano 1/2 teaspoon lemon zest 2 tablespoons extra-virgin olive oil 2 pounds large shrimp (16-20 count), peeled and deveined Kosher salt and freshly ground black pepper 12 cloves garlic, finely chopped 1 shallot, finely chopped 1 cup dry white wine 1/4 cup freshly squeezed lemon juice (from 1 to 1 1/2 lemons) Pinch red pepper flakes Pinch dried oregano 4 tablespoons (1/2 stick) unsalted butter, cut up 3/4 cup loosely packed fresh flat-leaf parsley, chopped 12 ounces capellini Instructions: Bring a 6- to 8-quart soup pot of generously salted water to a boil. For the topping: In a large stainless steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter, and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chives, oregano and lemon zest. Season to taste and set aside. For the pasta: Meanwhile, heat the oil in a large saute pan over high heat until shimmering. Season the shrimp all over with salt and pepper. Add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a bowl. Add the garlic and shallot to the pan and cook for 1 minute. Add the wine, lemon juice, pepper flakes and oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat. Add the capellini to the boiling water and cook until just tender, about 4 minutes. Reserve 1 cup of the cooking water and transfer the capellini to a colander to drain. Toss the capellini with the shrimp and parsley, adding some of the pasta water if necessary to keep it moist. Transfer to a large serving bowl or into small bowls as individual servings. Top with herb breadcrumbs.
Gluten-Free Double Chocolate Coconut Cookies 1 cup unsweetened shredded dried coconut 1/2 cup gluten-free rolled oats 1 cup almond meal 1 cup gluten-free oat flour 1 teaspoon baking powder 1/2 teaspoon sea salt 1/2 cup cocoa powder (I use Valrhona) 1/2 cup maple sugar 1/4 cup melted extra-virgin coconut oil 1/4 cup plus 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1 cup unsweetened dried coconut flakes 2 3/4 ounces dark chocolate (75 percent), broken into pieces Instructions: Line a large baking sheet with parchment paper; set aside. Add the shredded coconut and oats to a food processor, and grind until fine. Transfer the mixture to a medium bowl. Add the almond meal, oat flour, baking powder, salt, cocoa powder and maple sugar, and stir well. Drizzle in the melted coconut oil, and stir until combined. Stir in the maple syrup and vanilla. Let sit for 20 minutes. Preheat the oven to 350 degrees F. Once the cookie batter is no longer sticky, mix in the coconut flakes and chocolate. Shape the batter into rough 2-inch mounds, place them on the prepared baking sheet and bake for 12 minutes. Remove the cookies from the oven, and let cool. They will keep in the fridge in an airtight container for up to 4 days.
Prosciutto and Provolone Croissant Bread Pudding Butter or cooking spray, for greasing 3 eggs 1 cup milk 1/4 teaspoon sea salt, optional 2 ounces prosciutto, cut into strips 2 ounces provolone, shredded 4 day-old croissants, cut or torn into 1/2-inch pieces Instructions: Grease an 8-inch loaf pan, and then set aside. In a deep bowl, beat together the eggs, milk and salt if using with a fork. Add half of the prosciutto and provolone, and all of the croissant pieces. Use a rubber spatula to stir until well mixed. Pour into the prepared pan. Press the croissants down with the spatula to help them absorb the milk mixture. Sprinkle the remaining cheese and prosciutto on top. Cover with foil, and refrigerate at least 2 hours or up to overnight. Preheat the oven to 350 degrees F. Bake for 20 minutes. Remove the foil, and bake until puffed and the cheese is golden, 30 minutes more. Serve hot.
Tuscan Beef Stew with Polenta Stew 3 tablespoons olive oil 1 red onion, cut into medium dice 3 carrots, peeled and cut into 1/2-inch pieces 3 stalks celery, cut into 1/2-inch pieces 2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes 2 1/2 cups dry red wine 8 sprigs fresh thyme 3 medium tomatoes, halved Salt and freshly ground black pepper Polenta 1 tablespoon olive oil 4 cups vegetable stock or broth 1 cup instant polenta Instructions: For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes. Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours. For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside. In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up. When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs. Turn the polenta out of the bowl, slice, and serve alongside the stew.
Pumpkin Cheeseball 1 cup square cheese crackers Two 8-ounce bags shredded Cheddar One 8-ounce block cream cheese 1 packet macaroni and cheese powder Stem of 1 bell pepper Fresh parsley sprig, for garnish 1 bag green tortilla chips Instructions: In a food processor, blend the cheese crackers to very fine crumbs. In a large bowl, mix the Cheddar, cream cheese and macaroni and cheese powder until fully combined. Roll into a ball and coat with the cheese crackers crumbs. Wrap fully in plastic wrap and form into a pumpkin shape. Using a wooden spoon or skewers, make the ridges of a pumpkin. Unwrap the cheeseball pumpkin. Place the pepper stem and parsley sprig on the top and sit on top of a plate of green tortilla chips.
Chicken-Fried Steak Four 8-ounce slices round steak, cut 1/2-inch thick Texas Hot Salt, to taste, recipe follows 2 large eggs 1 1/4 cups milk, plus 2 tablespoons 4 to 6 dashes hot pepper sauce 1 cup plus 2 tablespoons all-purpose flour 4 tablespoons lard or oil 1 onion, minced Worcestershire Sauce to taste Salt Cayenne pepper to taste HOT SALT 2 tablespoons sweet Hungarian paprika 1 tablespoon salt 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper Instructions: Season the meat on both sides with Texas Hot Salt (recipe follows) and pound to a thickness of 1/4-inch. In a bowl whisk together the eggs and 2 tablespoons of milk and the hot pepper sauce. Dredge the steaks in 1 cup of the flour, dip in the egg mixture, letting the excess drip off, and dredge in the flour again. Heat the lard or oil in a cast iron skillet over moderately high heat until hot. Add the steaks in batches and cook for 2 to 3 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm. Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook about 5 minutes, or until golden. Add 2 tablespoons of flour and cook, stirring, until lightly colored. Heat and add the remaining milk, and the Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring, until thickened. Strain into a sauceboat and serve with the steak. Suggested drink: Iced tea Put all ingredients in a bowl and mix them together.;
Radicchio Salad with Easy Raspberry Vinaigrette 16 ounces no sugar added Italian dressing (recommended: Paul Newman's) 1 cup fresh raspberries 1/4 cup sugar substitute (recommended: Splenda) 1 head radicchio lettuce, washed 1 bag fancy lettuce mix with herbs 2 Roma tomatoes, each cut into 4 wedges, optional 8 ounces hearts of palm, whole sticks 1 tablespoon minced red bell pepper 1 tablespoon minced green bell pepper Instructions: To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth. Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.
Biscuits and Gravy Burrito 3 1/2 cups all-purpose flour, preferably organic 1 teaspoon baking powder 1 teaspoon kosher salt 1 teaspoon white sugar, preferably organic 1/2 teaspoon baking soda 1 pound unsalted butter, preferably organic, cut into cubes and frozen 1 3/4 cups buttermilk Kosher salt and fresh cracked pepper 2 tablespoons canola oil 2 pounds ground Basque-style pork chorizo 2 pounds ground breakfast pork sausage 1 1/2 cups all-purpose flour, preferably organic 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 6 cups half and half, at room temperature 6 cups whole milk, at room temperature Kosher salt and fresh cracked pepper 8 servings your favorite hash browns (shredded, diced, sliced?whatever you enjoy (we use frozen triangle hash browns) 2 cups canola oil Eight 10-inch flour tortillas 16 pieces sliced sharp Cheddar Instructions: For the buttermilk biscuits: Preheat the oven to 350 degrees F. Pulse 3 cups flour with the baking powder, salt, sugar and baking soda in a food processor. Add the butter and pulse just until the butter is in pieces the size of small peas (might take longer than usual because it is frozen). Remove the mixture to a large bowl and fold in 1 1/2 cups buttermilk with a fork, just until the dry mixture has absorbed the liquid. Do not overmix. Place the remaining 1/2 cup flour on a work surface and dust a rolling pin with it; knead the dough just until it holds together, 2 or 3 turns. Roll out into a square shape, using a pastry scraper or knife to shape. Roll out about 1 inch thick. Cut four equal squares and stack on top of each other. Roll out again, same thickness (about 1 inch). Use pastry scraper or knife to cut into 8 to 12 biscuits, depending on the desired size (Full Belly Deli size or normal human size). (You should be able to see multiple layers in each biscuit.) Place about 1 inch apart on a sheet pan lined with a silicone pad or parchment paper. Brush the top of each biscuit with the remaining 1/4 cup buttermilk and then add a pinch of salt and fresh cracked pepper to the top of each biscuit. Bake for 25 minutes. Set aside. For the chorizo-sausage gravy: Add canola oil to a large stockpot and heat, about 2 minutes. Add Basque chorizo and breakfast sausage to hot oil (be careful not to splash; add meat slowly). Sear meat, stirring, and cook through thoroughly, about 10 minutes. Add flour, garlic powder, onion powder and paprika and cook on medium-low heat to cook out flour flavor, 5 to 7 minutes Gradually add half-and-half and whole milk, continually stirring. Increase heat and bring to a boil slowly to thicken, being careful not to scorch the gravy. Add salt and pepper to taste. For the burrito: Deep-fry hash brown triangles in a saute pan with canola oil for about 2 minutes on medium heat. (If using another style of hash brown, saute in pan with 2 tablespoons of canola oil until crispy, 10 to 15 minutes.) Lightly toast tortillas. Set warm tortillas on cutting boards or a work surface. Add 2 slices Cheddar to each. Slice 1 buttermilk biscuit for each and place on top of cheese. Add crispy hash browns and cover with desired amount of chorizo-sausage gravy. Wrap burritos and grill on a panini press or in a cast-iron pan over medium heat, 1 minute. Slice in half and serve immediately.
Black Bean Soup (Sopa de Frijoles) 2 pounds black turtle beans 1 1/2 ounces olive oil 8 ounces onion small diced 4 garlic cloves chopped 2 ounces jalapeno or other fresh green chile, chopped 4 tablespoons paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 bay leaf 5 quarts white stock, vegetable stock, or water 1 pounds drained canned tomatoes chopped Salt Hot pepper sauce 8 ounces avocado, medium diced, for garnish 8 ounces Spanish dry chorizo medium diced, for garnish 8 ounces tomatoes, medium diced for, garnish Instructions: Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf. Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.
Coconut Walnut Halibut Eight 1- to 1 1/2-ounce halibut cheeks or medallions, 1/4-inch thick (can substitute grouper) 1 cup all-purpose flour, seasoned with a pinch of salt and white pepper 1 cup all-purpose flour, seasoned with a pinch of salt and white pepper 1 cup egg wash (2 eggs and 1/2 cup milk, mixed well) 1 cup plain Asian breadcrumbs 1/2 cup shredded coconut 1/2 cup walnut pieces (can substitute pecans) 1/2 gallon vegetable oil 1 lemon Instructions: To prepare the fish, first coat the fish with flour, tap off excess and then dip into the egg wash. Mix the breadcrumbs, coconut and walnuts together in a third pan. Finish the fish in the coconut breading mixture. Ensure that the breading is evenly covering the fish, and then repeat with the remaining fish. Heat the oil in a large, heavy-duty pot or deep-fryer to 350 degrees F. Once the fish has been breaded, drop the breaded fish into the oil and cook until golden brown, about 90 seconds. Flip the fish once during the cooking process. Once cooked, remove and allow to rest on paper towels to absorb excess oil. During resting, sprinkle with salt and pepper, and then squeeze the lemon over the cooked fish. Serve.
Classic Apple Pie 2 1/2 cups (340 grams) all-purpose flour 1 tablespoon (12 grams) granulated sugar 1 teaspoon salt 1 cup (224 grams) unsalted butter, chilled and cut into pats 1 egg, cold 4 to 6 tablespoons (60 to 90 milliliters) milk, cold 2 tablespoons (28 grams) unsalted butter 7 to 8 (about 1.6 kilograms total) firm apples, such as Granny Smith, Braeburn or Gala, peeled, cored and cut into 1/2-centimeter (1/4-inch) slices 1/2 cup (100 grams) granulated sugar 1/2 cup (100 grams) packed brown sugar 3 tablespoons (21 grams) cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt 3 tablespoons (20 grams) rolled oats 1 egg 1 tablespoon (15 milliliters) milk or water, for an egg wash Turbinado or granulated sugar, optional Instructions: For the pastry, combine the flour, sugar and salt in a large bowl. Add the butter and, using your fingers or a pastry cutter, cut and snap the butter into the flour until the pieces are about the size of a pea. In a small bowl, whisk together the egg and 4 tablespoons of milk, add it to the flour mixture and stir to combine, adding another 1 to 2 tablespoons of milk if needed until the pastry holds together in a ball when squeezed in your hands. Knead the dough once or twice to bring it together, divide in two, wrap each in plastic wrap and press into two 1-inch-thick disks. Refrigerate for at least 30 minutes or up to two days. Meanwhile, make the filling by melting the butter over medium-high heat in a large frying pan or saucepan. Add the apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg and salt and stir to combine. Cook the apples for 6 to 8 minutes, stirring occasionally, just to soften a little and allow the apples to start releasing their juices. Remove from the heat and cool to room temperature. Once cool, set your oven rack to the lowest position and preheat it to 425 degrees F (220 degrees C). Roll one disk of dough out to a 1/2-centimeter (1/4-inch) thick circle and drape it into a pie plate. Scatter the bottom with the oats and top with the apples. If your apples are extra juicy, feel free to leave some of the juice behind and use as a sauce for the pie. Roll out the second disk of dough, cut a steam vent into the center and drape it over the top of the pie. If you want to get creative, feel free to weave your top crust into a lattice but if you want a classic look, just a circle will do. Crimp the edges of the top and bottom crust together to seal. Whisk together the egg and milk or water and brush over the pie. Scatter a little turbinado or granulated sugar over the top of the pie if using. Place the pie onto a rimmed baking sheet and bake for 20 minutes. Lower the temperature to 350 degrees F (175 degrees C) and continue to bake for 30 to 35 minutes or until golden brown. Allow the pie to cool before slicing and serving on its own or with ice cream and reserved apple liquid.
Tomato and Olive Foccacia 1 1/2 tablespoons olive oil 1 pound package pizza dough 1 cup seeded tomatoes, chopped and drained Salt and pepper to taste Oregano 2 to 3 tablespoons oil-cured olives halved and pitted 1 clove garlic, sliced into paper-thin shreds Instructions: On a baking pan spread olive oil. Press the pizza dough into the pan until the dough fills pan completely. Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise, until doubled, up to 1 hour. Scatter tomatoes on risen focaccia. Sprinkle with salt; pepper; oregano; olives and garlic. Set a rack in the lower third of the oven and preheat to 450 degrees. Bake the focaccia for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom. To serve immediately, slide the focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.
Blood Orange-Shrimp Stir-Fry 1 1/2 pounds large shrimp, peeled and deveined Kosher salt 1 tablespoon cornstarch 5 blood oranges 3 tablespoons rice vinegar 3 tablespoons honey 3 tablespoons ketchup 1 teaspoon toasted sesame oil 8 ounces snow peas, trimmed 3 tablespoons vegetable oil 1/3 cup dried chiles de arbol (about 24) or other small dried chiles 3 cloves garlic, minced 1 tablespoon minced peeled ginger 4 scallions, cut into 1- to 2-inch pieces 1 tablespoon sesame seeds Cooked white rice, for serving Instructions: Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside. Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry. Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon. Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes. Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.
Green Bean and Tomato Casserole 5 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 2 teaspoons finely chopped fresh rosemary 2 cloves garlic, chopped Pinch of red pepper flakes 2 pounds green beans, trimmed and halved 1 14-ounce can cherry tomatoes Kosher salt 3/4 cup panko breadcrumbs 1/4 cup grated parmesan cheese 1 tablespoon chopped fresh parsley Freshly ground pepper Instructions: Preheat the oven to 425 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add the rosemary, garlic and red pepper flakes and cook until the garlic starts browning, about 1 minute. Add the green beans, cherry tomatoes and their liquid, 1 3/4 cups water and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid is slightly thickened, 20 to 25 minutes. Transfer to a 3-quart baking dish. Mix the panko, parmesan, parsley and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Sprinkle over the green bean mixture and bake until the sauce is bubbling and the topping is browned, about 15 minutes.
Honey Tangerine Martini 2 ounces Absolut Mandarin 3/4 ounce Campari 1 ounce freshly squeezed honey tangerine juice Orange peel strip to garnish Instructions: Shake all ingredients in an ice-filled mixing glass. Strain into chilled martini glasses. Garnish with orange peels.;
Homemade Poultry Seasoning 1/4 cup dried ground or crumbled sage 1/4 cup dried thyme 2 tablespoons celery seed 2 tablespoons dried marjoram 1 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne pepper, optional Instructions: Combine the sage, thyme, celery seed, marjoram, black pepper, nutmeg and cayenne pepper, if using, in a medium bowl. Store in an airtight container for up to 6 months.
Cherry-Lime Sparkler 1/2 pound fresh cherries, pitted 1 cup granulated sugar 3/4 cup fresh lime juice 1/4 teaspoon kosher salt 4 cups seltzer Ice cubes and fresh mint sprigs, for serving Instructions: Place the pitted cherries in a large mixing bowl. Add the sugar, lime juice and salt. Stir until the cherries are evenly coated. Set aside at room temperature for 1 hour to macerate the cherries. Drain the cherry mixture, collecting and reserving all the juice. Thread the macerated cherries amongst 8 cocktail skewers and set aside for garnish. Stir together the reserved cherry juice and seltzer in a small pitcher. Fill 8 highball glasses with ice cubes. Pour the cherry sparkler over the ice and garnish each glass with a skewer of cherries and a sprig of mint. Serve immediately.
Indian Brussels Sprouts 2 tablespoons grapeseed oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon coriander seeds, crushed with hands 1 tablespoon dried fenugreek leaves 1 teaspoon smoked paprika A pinch of salt A pinch of pepper 1 pound Brussels sprouts, trimmed and cut in half Instructions: Place a skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 2 minutes. Add the coriander, fenugreek, paprika, salt and pepper and cook for 30 seconds. Add the Brussels sprouts and 1/2 cup water and cover with a tight-fitting lid. Let steam until the sprouts are bright green and tender-crisp, 6 to 8 minutes.
Pineapple Crisp 1 golden pineapple, peeled, cut in half, cored, and sliced into half moons 1/3 cup dark rum 1 cup sliced almonds 3 tablespoons light brown sugar 1/4 teaspoon cinnamon Pinch ground ginger 3 tablespoons flour 3 tablespoons butter Instructions: Cook and caramelize pineapples in non-stick pan until softened. Add rum and cook off alcohol. Pulse almonds, light brown sugar, cinnamon, ginger, flour, and butter in food processor. Fill 5-inch round gratin dishes with cooked pineapple and top with crisp mixture. Cook in a preheated 400-degree oven until brown and bubbly on top, about 10 to 12 minutes.
Asian Marinated Grilled Pork Tenderloin 3/4 cup soy sauce 1/2 cup rice wine vinegar 1 tablespoon hot chili sauce (recommended: sambal oelek) 1 (1-inch) piece ginger, finely chopped 3 garlic cloves, smashed and finely chopped 1 scallion, both green and white parts, thinly sliced 1 orange, zested 4 pork tenderloins 2 tablespoons coriander seeds, toasted and ground Instructions: In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator. Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices. Preheat the grill to medium-high heat. Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes. Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade. Pork- the other white meat!
Strawberry-Apple Juice 2 cups strawberries, tops removed 1 medium Red Delicious apple, peeled and cored 1 tablespoon chia seeds, optional Instructions: Juice the strawberries, then the apple, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.
Achiote Citrus Marinade 2/3 cup freshly squeezed orange juice 1/4 cup achiote paste 2 to 3 jalapeno chiles stemmed and seeded if desired 7 garlic cloves, peeled 1 tablespoon black peppercorns 1 tablespoon salt 1 bunch cilantro, stems and leaves Instructions: Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
Spaghetti with Roasted Eggplant and Cherry Tomatoes 1/4 cup extra-virgin olive oil 1 onion, chopped 5 garlic cloves, minced 2 cans (28-ounce) whole, peeled tomatoes, drained Handful fresh basil leaves, torn Salt and freshly ground black pepper 2 small (3/4 pound) eggplants, stemmed but not peeled 2 to 3 garlic cloves, chopped Extra-virgin olive oil 1 pound dried spaghetti 1 pint cherry tomatoes, stemmed 1/2 cup freshly grated Pecorino, plus extra for serving Instructions: First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes. Preheat the oven to 425 degrees F. Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender. While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.
Cauliflower Piccata Nonstick olive oil cooking spray 1 head cauliflower 2 teaspoons olive oil Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 2 small shallots, finely chopped 1/4 cup dry white wine 1/2 cup vegetable stock 1/4 cup lemon juice 2 tablespoons capers, drained 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and lightly spray with olive oil cooking spray. Remove the outer leaves and bottom portion of the stem from the cauliflower, then slice into 1-inch slabs. Depending on the size of the head, you will have 3 to 4 steak slabs and the rest will be florets. (You'll roast those along with the slabs.) Place the cauliflower on the prepared baking sheet, drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the edges are crisp and slightly browned, 15 to 20 minutes. Meanwhile, melt the butter in a large pan over medium heat. Add the shallots and cook until crispy, 4 to 5 minutes. Add in the wine and cook for another 3 to 4 minutes, scraping up any bits of crispy shallots stuck to the bottom of the pan. Add in the vegetable stock, lemon juice and capers and cook until slightly thickened, another 2 to 3 minutes. Remove the cauliflower from the oven, divide between 2 plates and top with sauce. Garnish with parsley and serve.
Round 2 Recipe - Silver Dollar Corn Fritters 1 cup reserved bean mix from Roasted Corn and Bean Salad 1/2 cup baking mix 1/4 cup grated jack cheese 1 cup reserved grits from Shrimp and Grits 2 eggs, beaten 1 ear of corn from Roasted Corn and Bean Salad, kernels cut off cob 1 ear of corn from Roasted Corn and Bean Salad, kernels cut off cob 1/2 cup sour cream 2 tablespoons chopped fresh parsley Salt and freshly ground black pepper 1/4 cup canola oil Instructions: Heat the oil in a nonstick skillet over medium heat. In a large bowl, mash the grits with a potato masher. Add the bean mix, baking mix, cheese, eggs and corn, and stir until well blended and incorporated. Using a small ice cream scoop, drop the batter by the heaping tablespoon full into the skillet. Cook until cooked through and golden brown, about 3 minutes per side. Repeat with the remaining batter. Remove the fritters to a plate lined with a brown paper bag or paper towel to drain. While the fritters are cooking, in a medium bowl, combine the sour cream, parsley and season with salt and pepper. Transfer the fritters to a serving dish and serve with the sour cream mixture on the side.
Crispy Savory Pancakes 1 tablespoon soy sauce 1 tablespoon honey 2 teaspoons sesame oil 1 teaspoon sriracha, or to taste 1 cup all-purpose flour 1/3 cup cornstarch 1 cup club soda 1 tablespoon honey 1 tablespoon soy sauce 2 teaspoons sesame oil 1 cup chopped kimchi 4 tablespoons salted butter Chili crisp, sliced chiles and fresh cilantro leaves, for serving Instructions: For the dipping sauce: Combine the soy sauce, honey, sesame oil and sriracha in a small bowl; set aside. For the pancakes: Mix together the flour and cornstarch in a bowl. In a pitcher, combine the soda, honey, soy sauce and sesame oil. Add the wet ingredients to the dry ingredients and fold together. Fold in the kimchi. Heat a nonstick skillet or griddle over medium heat. Melt some of the butter on the griddle and add 2-tablespoon scoops of the pancake mix. Cook until the first side is set, 2 to 3 minutes, then flip. Cook, flipping a few times, until the pancakes are golden, crisp and cooked through, an additional 4 minutes. Repeat with the remaining batter, adding some more butter for each batch. Serve with the dipping sauce, chili crisp, sliced chiles and cilantro leaves.
Spinach and Mushroom Lasagna Kosher salt 12 lasagna noodles (not no-boil) 3 tablespoons extra-virgin olive oil 8 ounces shiitake mushrooms, stems removed, caps thickly sliced 8 ounces cremini mushrooms, thickly sliced 1 16-ounce bag frozen chopped spinach, thawed, drained and squeezed dry 3 cloves garlic, finely chopped 1 tablespoon chopped fresh thyme Freshly ground pepper 1 pound fresh ricotta cheese (about 2 cups) 3/4 cup grated Parmesan cheese 1 large egg, beaten 1/4 cup chopped fresh parsley 4 1/2 cups marinara sauce (from two 24-ounce jars) 6 ounces shredded low-moisture mozzarella cheese (about 2 cups) 6 ounces shredded Italian Fontina cheese (about 2 cups) Instructions: Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork. Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper. To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer. Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan. Cover the dish with foil, tenting it so it doesn\u2019t touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.