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Cosmopolitans 1 cup vodka 1/2 cup triple sec 1/2 cup cranberry juice 1/4 cup freshly squeezed lime juice Instructions: Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.
New York Strip Steaks with Grilled Fennel Salad and Paprika Butter 2 heads roasted garlic 3 anchovy fillets 1 cup (2 sticks) unsalted butter, softened 2 tablespoons sweet paprika 2 fresh thyme sprigs, leaves striped from the stem 4 New York strip steaks, 10-ounces each Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 handfuls fresh rosemary 2 handfuls fresh thyme 4 small fennel bulbs, tops removed, sliced into 1-inch rings Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon 1/2 cup pitted green Spanish olives 1/4 bunch fresh basil Pinch red pepper flakes 1 teaspoon ground coriander Instructions: Mash the roasted garlic and anchovies on a cutting board with the flat side of a knife to make a paste. In a mixing bowl, cream the butter with a wooden spoon or spatula. Add the paprika, thyme leaves, and the mashed garlic mixture. Mix until the ingredients are well blended and the butter is red; set aside at room temperature. Rub both sides of the steaks with oil, season with a generous amount of salt and pepper. Put the steaks on a large platter and toss the rosemary and thyme on top. Drizzle with a bit more olive oil and cover with plastic. Allow the steaks to marinate for 30 minutes to 1 hour. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the steaks about 7 minutes per side for medium-rare. While the steaks are working, put the fennel rings in a bowl and drizzle with a healthy dose of olive oil; add the juice of 1/2 of a lemon. Put the fennel on the free side of the grill and grill for 5 minutes per side. Take everything off the grill; let the steak rest while you put the salad together. Put the grilled fennel in a bowl and add the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and remaining lemon juice. Drizzle with another dose of olive oil, season with salt and pepper and give the salad a good toss. This salad is best when the fennel is still warm, so lather the steak with the paprika butter and serve it with the salad as soon as possible.;
Pretzel Pot Pie 2 tablespoons unsalted butter 1 medium yellow onion, chopped 3 medium carrots, chopped 2 stalks celery, chopped 1/4 cup all-purpose flour 2 1/2 cups chicken broth Kosher salt and freshly ground black pepper 2 cups shredded cooked chicken 1/2 cup frozen peas, thawed and drained 2 tablespoons chopped fresh parsley 1/2 cup baking soda 1 1/2 pounds refrigerated pizza dough, at room temperature 1 large egg 1/2 teaspoon pretzel salt Instructions: Preheat the oven to 350 degrees F. Melt the butter in a saucepan over medium heat, add the chopped onion and cook until tender, about 5 minutes. Stir in the carrots and celery and cook for 2 minutes. Add the flour, stirring to coat the vegetables, and cook for 2 minutes. Add the chicken broth and 1 teaspoon each kosher salt and pepper and bring to a simmer. Simmer until slightly thickened, about 10 minutes. Stir in the chicken, peas and parsley. Pour the mixture into a 9-inch deep-dish pie plate. Put the baking soda, 2 teaspoons kosher salt and 8 cups water in a large, heavy pot and bring to a boil. While the water comes to a boil, divide the pizza dough into 4 equal parts (each portion weighing about 6 ounces). Roll each portion of dough into a snake about 3 feet long. Pick up the ends of the dough, forming a U shape. Next, twist the ends of the dough together twice. Bring the twisted end of the dough towards you and fold it down onto the bottom curve. Press each of the ends into the dough, using a bit of water to help them stick. Repeat with the remaining dough pieces. Use a slotted spoon or mesh strainer to carefully lower one of the shaped pretzels into the boiling water. Cook for 30 seconds, then gently flip and cook for another 30 seconds. Remove the boiled pretzel and drain on a cutting board. Repeat this process with the remaining 3 pretzels. Arrange the boiled pretzels on top of the pot pie mixture, with the rounded edges touching the edge of the pie dish and the tail ends of the pretzels hanging over. Whisk together the egg and 1 tablespoon water in a small bowl. Brush each pretzel with the egg wash and sprinkle with the pretzel salt. Bake until the pretzels are dark brown and the filling is bubbling and hot throughout, 45 to 50 minutes.
Berry Walnut Salad 1/4 cup mayonnaise, regular or low fat 2 teaspoons Dijon mustard 1/2 teaspoon grated lemon rind 2 tablespoons lemon juice Salt and freshly ground black pepper 1/2 cup walnuts, chopped 1 cup precooked wheat berries 2 stalks celery, finely diced 1 small red bell pepper, finely diced 1 McIntosh apple, cored and finely diced Bibb or Boston lettuce leaves Instructions: In the bottom of a mixing bowl blend the mayonnaise, mustard, lemon rind and juice; season to taste with salt and pepper. Blend in the walnuts, wheat berries, celery, bell pepper, apple and adjust the seasoning. Serve over lettuce.
Grilled Yukon Gold Potato Salad with Red Pepper-Smoked Paprika Mayonnaise 2 pounds small Yukon gold potatoes, scrubbed Salt and freshly ground black pepper 1/2 cup prepared mayonnaise 2 tablespoons Dijon mustard 2 red bell peppers, grilled, peeled, seeded and diced 2 cloves garlic, chopped 1 tablespoon champagne or white wine vinegar 1 tablespoon Spanish smoked paprika Canola oil 1/4 cup chopped flat-leaf parsley, plus more for garnish Instructions: Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve. While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth. Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes. Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.
Bacon-Wrapped Jalapeno Poppers 5 ounces smoked cheddar cheese 12 medium jalapeno peppers, halved lengthwise and seeded (stems intact) 12 strips bacon, halved crosswise Instructions: Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet. Cut the cheddar into 24 small sticks that will fit inside the jalapenos. Stuff 1 cheese stick into each jalapeno half. Wrap the bacon tightly around the jalapenos, slightly overlapping. Arrange 1 inch apart on the rack, cheese-side up. Bake until the bacon is crisp, about 25 minutes. You can make these poppers up to 2 hours ahead and keep at room temperature. Reheat at 350 degrees F until hot, about 20 minutes.
Barefoot Carrot Salad 1/3 cup golden raisins 1 pound carrots 2 tablespoons freshly squeezed lemon juice 1/4 cup sour cream 1/4 cup mayonnaise 3 tablespoons sugar 1/2 teaspoon salt 1/3 cup diced fresh pineapple Instructions: Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
Sea Bass with Lemon and Caper Sauce 2 (6-ounce) sea bass fillets Salt and freshly ground white pepper 1 ounce olive oil 6 ounces butter 1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes 8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water 1/4 cup brunoise red bell peppers 1 tablespoon minced shallots 1/4 cup chopped lemon sections and juice 2 tablespoons minced parsley leaves 2 tablespoons minced chives 1 teaspoon minced tarragon leaves 1 tablespoon capers 1 tablespoon caper berries, halved lengthwise Instructions: Preheat oven to 350 degrees F. Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through. Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside. In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm. Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately. Note: if sea bass is not available, any firm white fish can be substituted.
Amaretto Peach Ice Cream 2 cups milk 1 3/4 cups sugar 1/2 tsp. salt 2 cups half and half 1 T. vanilla 4 cups whipping cream 1 cup Amaretto liqueur 1 tsp. cinnamon 4 cups fresh peaches (half amount pureed, and half diced.) Instructions: Scald milk until bubbles form around edges of pan. Remove from heat. Add sugar and salt until dissolved. Stir in half and half, vanilla, whipping cream, and 1/2 cup Amaretto. Cover and refrigerate 30 minutes. Add cinnamon to pureed peaches and diced peaches, then add to chilled mixture. Refrigerate another 15 minutes. Freeze in an ice-cream maker according to the manufacturer's directions. Drizzle remaining Amaretto liqueur over dished out servings.
Black Forest Cake I cup cake flour 1/2 teaspoon salt 2 pounds canned sour cherries, drained, reserving the juice l/3 cup sugar 5 teaspoons cornstarch 2 tablespoons cherry liqueur 1/2 cup sugar 1/2 water l/4 cup cherry liqueur l envelope of unflavored gelatin 3 tablespoons cherry flavored liqueur 3 cups well-chilled heavy cream 1/3 cup sifted confectioners' sugar l teaspoon vanilla l 1/2 cups chocolate shavings and curls glaceed cherries for garnish 6 ounces bittersweet chocolate, cut into bits 6 tablespoons unsalted butter 1 teaspoon vanilla extract l/3 cup water 6 large eggs at room temperature 1 cup sugar Instructions: Make the cake: Preheat oven to 350 degrees F. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly. Pour batter into pans, smoothing the tops, and bake for 10 -15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely. Make the filling: In a saucepan combine reserved cherry juice, sugar, and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled. Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in liqueur. Let cool. Make the whipped cream topping: In small saucepan combine gelatin and liqueur and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks. Assemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for gamish. Coat side of cake with some of remaining chocolate shavings. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake and top each rosette with glaceed cherry. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Recommended Wine: Pedro Ximenez Montilla Alvear
Rumbarb 1 1/4 ounces Rhubarb Simple Syrup, recipe follows 1 ounce white rum, such as Bacardi 1 ounce fresh lime juice 1 ounce diced fresh ginger 1/2 ounce aged rum, such as Zacapa 23 1/4 ounce pomegranate juice 1 stalk rhubarb 1 stalk rhubarb, cut into 2-inch pieces 2 cups sugar Instructions: Add the Rhubarb Simple Syrup, white rum, lime juice, ginger, aged rum and pomegranate juice to a mixing glass. Muddle the ginger, add large ice and shake thoroughly in a cocktail shaker. Double-strain into a rocks glass with fresh ice, garnish with a rhubarb stalk and serve. Add the rhubarb and 2 cups water to a small pot and bring to a boil. Reduce to a simmer and add the sugar. Stir until dissolved, then take off the heat. Let steep for 10 minutes, then strain and let cool. Store in the refrigerator for up to 2 weeks.
Celery Polpette 1/2 cup extra-virgin olive oil 1/3 cup plus 2 tablespoons chopped fresh parsley 3 teaspoons minced garlic (about 3 cloves) Freshly ground pepper 2 large eggs, lightly beaten 3/4 cup breadcrumbs 1/2 cup finely grated parmesan cheese (about 2 ounces) 1 tablespoon tomato paste Pinch of red pepper flakes Kosher salt 1 large bunch celery Instructions: Bring a large pot of salted water to a boil. Cut the celery stalks into 2-inch pieces (reserve the leaves). Boil the celery until tender, about 10 minutes. Drain and rinse with cold water, then spin in a salad spinner and pat dry. Pulse the celery in a food processor until chopped. Squeeze handfuls of the puree in a kitchen towel to remove excess water. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the celery puree, 1/3 cup parsley, 2 teaspoons minced garlic and 1/2 teaspoon each salt and pepper. Cook, stirring, until soft, about 8 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the eggs, breadcrumbs and parmesan into the celery mixture. Roll into about 16 small balls; refrigerate until firm, 20 to 30 minutes. Heat the remaining 1/4 cup olive oil in the skillet over medium-high heat. Add the celery balls and cook, turning, until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off half of the oil from the skillet. Add the tomato paste, the remaining 1 teaspoon minced garlic and the red pepper flakes; cook over medium heat until the garlic starts to brown, about 1 minute. Add 2/3 cup water and whisk until emulsified, about 30 seconds. Return the celery balls to the sauce and heat through. Add the reserved celery leaves and the remaining 2 tablespoons parsley.
Fried Whole Fish, Chipotle Sauce, Rice, and Mexican Slaw 1/2 cup chopped garlic 1/2 cup salt 2 pounds whole sea bass (or your choice of fish) Oil, for frying Chipotle Sauce, recipe follows Mexican Slaw, recipe follows Cooked rice, for serving 2 tablespoons butter 1 cup chopped onion 1/2 cup chipotle adobo puree 1/2 cup chopped fresh cilantro 1/2 cup chopped jalapeno 1 tablespoon minced garlic 2 cups lobster broth 1 cup ketchup 2 cups shredded red cabbage 2 cups shredded white cabbage 1/2 cup julienned red onion 1 tablespoon chopped fresh cilantro Lime juice, for drizzling Olive oil, for drizzling Salt Instructions: For the fish: Combine garlic, salt and 1 gallon water in a pot. Bring to a boil and turn off the heat. Pour the brine in a container to cool it down to room temperature, then add fish. Let the fish soak in the brine, refrigerated, for 24 hours. Heat the oil in a deep-fryer to 325 degrees F. Fry fish until cooked through, 8 to 9 minutes. Let fish rest for a couple of minutes, then place on a plate. Serve with Chipotle Sauce, Mexican Slaw and rice. Add butter to a large pot over high heat, then add onion, adobo puree, cilantro, jalapeno and garlic. Cook, stirring, for about 2 minutes, then add lobster broth and ketchup. Lower to medium heat and cook for 10 minutes. Toss red and white cabbage, onion and cilantro in a bowl and add lime juice, olive oil and salt to taste.
The Seoul Bowl \Crispy Korean Pork Belly Bowl with House-Made Banchan Pickles\ 1 cup gochujang (Korean hot pepper paste) 1 cup honey 1 cup soy sauce 1/2 cup sesame oil 1/2 cup toasted white sesame seeds 1/4 cup garlic, finely chopped 1/4 cup fresh ginger, pureed One 3- to 5-pound piece pork belly, skin off 1 head Chinese (napa) cabbage 1 cup kosher salt One 8-ounce bottle kimchi marinade 2 cups scallions, chopped into 2-inch sections 1 cup carrot, julienne 1/2 cup garlic, chopped 1/2 cup fresh ginger, chopped 1/4 cup gochugaru (Korean chile flakes) 1/4 cup fish sauce 2 round onions, chopped into 1-inch pieces 1 jalapeno chile, thinly sliced 1/2 cup soy sauce 1/2 cup sugar 1/4 cup lemon juice 1/4 cup white vinegar 1 cup dried wakame seaweed 2 English cucumbers 2 tablespoons kosher salt 1 cup plus 1 tablespoon sugar 1 cup rice wine vinegar 1/4 cup kosher salt One 1-pound bag mung bean sprouts 2 tablespoons sesame oil 1 tablespoon dashi powder 1 tablespoon toasted sesame seeds 1 teaspoon black pepper 1/4 cup scallions, thinly sliced 1 tablespoon cornstarch 3 cups short-grain rice Instructions: For the pork belly: Combine gochujang, honey, soy sauce, sesame oil, sesame seeds, garlic and ginger in a small saucepan and bring to a simmer. Cook on medium-low heat for 10 minutes. Remove from heat and let cool. For best results let the marinade rest for 48 hours to allow flavors to marry. Reserve 1 cup marinade to thicken and use as glaze when finishing dish. Place pork belly in a hotel pan. Pour marinade over pork belly, making sure all surfaces are covered. Cover in foil and let marinade 24 to 48 hours, refrigerated. Preheat oven to 325 degrees F. Roast pork for 4 hours. Remove from marinade and let pork cool overnight in refrigerator. Slice pork into 2-by-8-inch blocks, then slice into 1/4-inch slabs. For the kimchi: Quarter the cabbage, then slice into 2-inch sections. Place cabbage in a container and cover with cold water. Add salt. Cover and let sit 12 hours to allow cabbage to brine. Drain well. Combine cabbage with kimchi marinade, scallions, carrots, garlic, ginger, gochugaru and fish sauce in a large mixing bowl. Cover with plastic wrap and let sit at room temperature for 24 hours. Bottle and refrigerate. For the Korean pickled onion: Place onions and jalapeno in a mason jar or container with lid. Combine soy sauce, sugar, lemon juice, vinegar and 1/2 cup water in a saucepot and bring to a simmer. Pour hot liquid over onions, then let cool. Refrigerate 48 hours before serving. For wakame seaweed and cucumber quick pickle: Place wakame seaweed in a bowl and cover with cold water to hydrate. Quarter cucumbers, then slice into 1/2-inch pieces. Place cucumbers in a colander and sprinkle liberally with 1 tablespoon salt and 1 tablespoon sugar. Let cucumber rest, draining in sink to allow water to be drawn out, 1 hour. Simmer vinegar with remaining cup sugar and tablespoon salt in a saucepan. Let cool. Squeeze moisture from wakame, then combine with cucumber. Cover with marinade and refrigerate overnight before using. For the Korean mung bean sprout salad: Bring 4 cups water and the salt to a boil in a saucepan. Place bean sprouts in a colander in sink. Pour boiling salted water over bean sprouts, then rinse with cold water to stop cooking. Let drain well. Combine bean sprouts with sesame oil, dashi, sesame seeds, pepper and scallions in a mixing bowl and let flavors marry 30 minutes or longer, refrigerated. For the steamed white rice: Wash rice under cold running water until water runs clear. Add rice to a Japanese rice steamer and add 3 cups cool water. Cook until done, then let rest 10 to 15 minutes. For the Seoul bowl: Heat a cast-iron skillet. Cook pork belly until crispy. Stir the cornstarch into 2 tablespoons water in a small bowl, then stir into the reserved pork belly marinade in a small saucepan. Simmer 1 minute. Mound 1/2 to 3/4 cup rice in an individual serving bowl. Arrange the four Korean pickles on rice. Fan 3 to 4 slices cooked pork belly on pickles/rice. Drizzle with thickened sauce. Garnish with thinly sliced scallions. Repeat with remaining ingredients.
Ham and Pimento Cheese Collard Wraps 1 large bunch collard greens, large and medium leaves separated, stems removed up to the leaves (about 20 leaves) Kosher salt A few splashes of green hot sauce, optional 2 1/2 to 3 tablespoons mayonnaise 5 to 6 slices sharp Cheddar 15 to 18 slices jarred roasted red peppers (each about 1 inch thick and 2 inches long) 10 to 12 slices smoked deli ham, or 1 1/4 to 1 1/2 cups rotisserie chicken Instructions: Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a small, sharp knife to just shave the top off for even thickness (this makes rolling the leaves up easier). Fill a large wide skillet or pan with about 1/4 inch of water. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves. Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 8 to 10 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely. Lay out 2 large leaves and slightly overlap (or 3 leaves if they are smaller). If desired, add a few splashes of hot sauce to the mayonnaise. Spread the center of the leaves with 1/2 tablespoon of the mayonnaise, and then top with a slice of cheese followed by three slices of red pepper. Top with another collard leaf, and then with two slices of the ham or 1/4 cup of the chicken. Fold in the sides of the leaves and tightly roll up like a burrito. Cut in half and enjoy, or refrigerate whole for a few hours before serving. 6th Ingredient: A few splashes of green hot sauce on the mayo.
Open-Faced Smoked Salmon Omelet 6 large eggs 2 tablespoons half-and-half or water 1/4 teaspoon fine salt 1/4 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 2 ounces cream cheese, cut into small bits 2 ounces thinly sliced smoked nova salmon or lox, cut into 1-inch long thin strips 2 tablespoons finely diced red onion 2 teaspoons drained small capers 4 lemon slices Snippets of fresh dill, for garnish Instructions: Preheat the broiler and arrange the oven rack in the highest position. Put the eggs, half-and-half, salt and pepper in a bowl and whisk until frothy. Melt the butter in the skillet over medium-high heat. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning. When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until the omelet rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.) Scatter the cream cheese and smoked salmon over the omelet; then sprinkle with the onion and capers. Broil again to warm the topping, about 30 seconds Transfer the omelet to a cutting board, and cut into 4 triangles. Divide the omelets among plates and garnish with the lemon slices and dill.
Broccoli and Bacon Mac and Cheese Kosher salt 8 ounces cavatappi or other corkscrew pasta 4 cups broccoli florets (about 8 ounces) 2 tablespoons unsalted butter 4 slices Canadian bacon (about 4 ounces), chopped 4 scallions, chopped (white and green parts separated) 4 scallions, chopped (white and green parts separated) Freshly ground pepper 2 tablespoons all-purpose flour 2 teaspoons dijon mustard 1 cup 2% milk 1 1/2 cups shredded reduced-fat cheddar cheese (about 6 ounces) 1/4 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain. Meanwhile, melt the butter in a large saucepan over medium heat. Add the Canadian bacon and cook, stirring occasionally, until golden and slightly crisp, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve the drippings in the pan. Add the scallion whites, 1/4 teaspoon salt and a few grinds of pepper to the saucepan. Cook until slightly softened, 1 minute. Whisk in the flour and mustard; cook, whisking, until the flour is lightly toasted, about 2 minutes. Whisk in the milk and reserved pasta water. Cook, whisking, until slightly thickened, about 5 minutes. Add the cheeses; cook, whisking, until creamy, about 2 more minutes. Stir the pasta, broccoli and Canadian bacon into the cheese sauce. Season with salt and pepper. Serve topped with the scallion greens.
Roasted Rack of Lamb with Ratatouille and a Tarragon Lamb Jus 2 green zucchini, diced 2 yellow zucchini, diced 2 Japanese eggplants, diced 2 yellow bell peppers, diced 2 red bell peppers, diced Olive oil 2 tablespoons chopped garlic 1 brown onion, diced 2 tomatoes, peeled, seeded and diced 1/4 to 1/2 cup tomato paste 3 (6 rib) lamb racks, fat trimmed, skin removed 2 cups lamb stock 2 tablespoons butter 2 tablespoons chopped fresh tarragon 2 tablespoons chopped parsley 2 tablespoons chopped basil Instructions: Preheat oven to 500 degrees F. Separately, saute the green zucchini, yellow zucchini, eggplant, yellow bell peppers and red bell peppers, in a hot pan with olive oil for 2 minutes, mixing often. Combine the vegetables in a bowl. Heat a large saucepot. Sweat the garlic and onions in olive oil. Add tomatoes and tomato paste and cook for 3 minutes over moderate heat. Add the rest of the pre-cooked vegetables and mix. Season with salt and pepper to taste, and cook for about 10 minutes on low heat, or until just a slight crunch remains in the vegetables. Keep warm. Heat a large saute pan. Season the lamb racks with salt and pepper. Add olive oil to the hot pan and sear the lamb racks on each side for 1 1/2 minutes. Transfer lamb to a roasting pan and place in the oven. Cooking time is 10 minutes for rare, 13 for medium rare, 16 for medium and 20 minutes for well done. Remove lamb and let rest for at least 10 minutes, but no longer than 15 minutes. While lamb is cooking, heat stock to a boil and add 2 tablespoons butter. Whisk until butter has disappeared. Add tarragon. Heat 6 plates. Reheat ratatouille. Add 3 tablespoons olive oil and chopped basil and parsley. In the center of the plates, put a nice sized spoon of ratatouille. Slice the lamb and arrange 3 lamb chops around the vegetables and circle with the sauce.
Cold Cucumber-Avocado Soup 1 large cucumber peeled, seeded and cut into 2-inch chunks 1 large, ripe avocado, peeled 2 scallions (green and white parts included) chopped 1 cup chicken broth 3/4 cup sour cream 2 tablespoons lemon juice 1/2 teaspoon freshly ground pepper, or to taste Garnish: Dollop of sour cream, chopped chives or scallions Instructions: In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped. Add broth, sour cream and lemon juice and continue to process until smooth. Season with salt and pepper to taste and chill for 4 to 6 hours. Taste for seasoning and serve in chilled bowls with garnish.
Chicken and Seafood Gumbo 1/2 cup vegetable oil 1/2 all-purpose flour 3 stalks celery, diced 1 medium onion, finely diced 1 green pepper, cored, seeded and diced 2 tablespoons bourbon 6 cups lower-sodium chicken broth One 14.5-ounce can diced tomatoes 2 pounds chicken thighs and leg, boneless, skinless, cut into 1-inch pieces 2 cups sliced okra 2 bay leaves 1 tablespoon Hot Sauce, recipe follows 1 teaspoon salt 1/4 teaspoon pepper 1 pound (16- to 20-count) shrimp, peeled and deveined 1/2 cup fresh cilantro leaves, roughly chopped 2 cups cooked White Rice, recipe follows 5 red Fresno chiles 5 jalepenos Half 14.5-ounce can diced tomatoes 1/4 cup apple cider vinegar 2 cloves garlic 1/2 teaspoon sugar Salt Water, if necessary 2 cups long-grain rice 4 cups chicken stock 1 1/2 teaspoons salt Instructions: Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux. When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, Hot Sauce and season with salt and pepper. Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread. Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary. In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed.
Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce 4 duck breasts, recipe follows 1 cup (8 ounces) duck leg confit, recipe follows 4 ounces foie gras, recipe follows 2 cups Horseradish Parsnip puree, recipe follows 1 cup Huckleberry brandy sauce, recipe follows Parsnip strips and parsley sprigs for garnish Parsnip strips and parsley sprigs for garnish 4 duck breasts, skin on 1-ounce canola oil Salt and pepper 1-ounce canola oil, plus 10 ounces 3 duck legs, seasoned with salt and pepper on all sides 3 duck legs, seasoned with salt and pepper on all sides 1 white onion, chopped 4 garlic cloves, whole 1 celery stalk, chopped 5 thyme sprigs, whole 4 ounces foie gras, cut into 4 (1-ounce) portions Salt and pepper 3 Idaho potatoes, peeled and cut into even pieces 6 parsnips, peeled and cut into even pieces Water, as needed Salt 2 to 4 ounces heavy whipping cream 2 tablespoons prepared horseradish 8 ounces huckleberries 2 ounces brandy 1-ounce butter 2 ounces sugar 4 ounces veal demi-glace (optional) Lemon juice, to taste Salt Instructions: On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate. Spoon or ladle the huckleberry brandy sauce around the parsnip puree. Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate. Place the sliced duck breast on top of the confit in a fanned circular fashion. Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips. Duck Breasts: Preheat the oven to 400 degrees F. French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast. With the heel of a chef's knife make a clean break on the bone without creating any fragments. (You can also purchase boneless duck breasts if you desire.) Score the skin on each breast by lightly cutting through the skin but not into the meat. Make a criss cross pattern to allow for easy rendering. Preheat a large saute pan and add the canola oil. Season the duck with salt and pepper on all sides. Place the breasts into the skillet, skin side down. Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy. Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness. Remove the duck and allow it to rest for 1 to 2 minutes. Slice the breast into 4 to 6 equal pieces and serve immediately. The duck should be served medium rare. Preheat the oven to 225 degrees F. Place a heavy gauge skillet on the stove over medium heat. Add 1 ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15 to 20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place in the oven for 3 to 4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed. Heat a saute pan over very high heat and allow it to get extremely hot. Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown. Serve immediately. In a large sauce pot add the potatoes and the parsnips and season with salt. Cover with water and bring to a boil. Allow it to simmer until the potatoes are tender. Drain the potatoes and parsnips and place into a blender or food processor. Add the heavy cream to form a mashed consistency. Add the horseradish and puree until very smooth and season with salt, to taste. Do not over mix. Place the mixture into a pastry (piping) bag and reserve hot for the assembly. In a small saucepan add all ingredients together and bring to a boil. Reduce by 2/3 and season with lemon juice and salt.
Potato, Caramelized Leek, and Bacon-Stuffed Puff Pastry 3 cups chopped leeks, about 1 large leek 1 tablespoon olive oil 1 sheet frozen puff pastry, thawed 3 large russet potatoes, sliced into 1/16-inch disks Salt and freshly ground pepper 12 ounces bacon, cooked until crisp and crumbled 4 ounces freshly-grated Parmigiano-Reggiano 1 egg, lightly beaten Instructions: Preheat the oven to 450 degrees F. Caramelize the leeks by cooking them in 1 tablespoon olive oil and a pinch of salt and pepper in a large skillet over medium heat for 10 minutes. Roll out the puff pastry into a 20 by 10-inch rectangle, move the pastry to a baking sheet and start by layering the potato slices on one half of the rectangle (we are going to fold the other empty half over and on top in order to seal it up, sort of like a calzone). Season the potatoes with salt and pepper, then add the crumbled bacon and leeks. Top with the Parmesan and seal up the puff pastry square, then crimp the edges. Brush the top of the puff pastry with the egg and cut 3 slits in the top of the puff pastry to allow the steam to escape. Bake for 20 minutes until golden brown and puffed. Serve warm.
Rigatoni with Broccolini and Sausage Kosher salt 1 pound rigatoni 1 large bunch broccolini, trimmed into 1 1/2-inch pieces 3 tablespoons olive oil 1 pound sweet Italian sausage, casings removed. 1 large onion, thinly sliced 2 tablespoons tomato paste 1/4 teaspoon red pepper flakes 4 cloves garlic, thinly sliced 1/2 cup fresh parsley, chopped 1/2 cup grated Pecorino Romano cheese, plus more for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside. Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes. Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.
Avocado Salsa 2 avocados 1 scallion, thinly sliced 3 tablespoons chopped green jalepenos from a jar or can Salt 1 tablespoon lime juice 1/4 cup roughly chopped fresh cilantro Instructions: Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.
DIY Pumpkin Spice Blend 1/4 cup ground cinnamon 2 tablespoons ground ginger 1 tablespoon ground cardamom 1 tablespoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cloves Instructions: Combine the cinnamon, ginger, cardamom, nutmeg, allspice and cloves in a bowl and mix well. Store in an airtight container for up to 3 months.
Great American Southwest Sliders with Prickly Pear and Grilled Avocado Salsa 1 small red onion 2 ripe avocados 2 tablespoons tender cactus, diced (see note) 1 tablespoon chopped cilantro leaves 1/2 teaspoon ground cumin 1/2 teaspoon chipotle pepper sauce (recommended: Tabasco) 1 clove garlic, minced 1 fresh Roma tomato, seeded and diced 1 lime, juiced Kosher salt and freshly ground black pepper 2 pounds 80 percent fresh ground chuck 5 ounces finely ground fresh Mexican chorizo 1/2 cup crushed tortilla chips 2 teaspoons salt 2/3 teaspoon freshly ground black pepper Oil, for grill rack 12 ounces aged Monterey jack cheese, sliced 18 fresh bakery yeast rolls, about 2 1/2-inches square, cut in 1/2 horizontally 1 cup crema Mexicana, for garnish Chipotle pepper sauce 6 ripe prickly pears, hollowed, for garnish Fried tortilla strips, for garnish Instructions: Heat an oiled grill to 400 degrees F or heat an oiled grill pan. For the salsa: Slice the red onion into thick slices, about 1/2-inch thick. Cut avocado in half and remove the pits. Grill the onion and avocado halves on an oiled grill until slightly charred. Remove the onion to a cutting board and dice. Scoop avocado flesh into a bowl and add 1/2 cup of diced grilled red onion. Stir in the diced cactus, cilantro, cumin and chipotle pepper sauce. Mash the mixture and mix well. Add the garlic, tomato and lime juice and combine well. Season with kosher salt and pepper, to taste. Press plastic wrap onto the surface of the salsa and cover and refrigerate until ready to use. For the sliders: In a large bowl, combine the beef, chorizo, tortilla chips, 2 teaspoons salt and 3/4 teaspoon pepper and mix gently. Form into 18 golf ball-size rounds, then flatten and shape into a size to fit the buns. Oil the grill and put the burgers on the grill. Tent the burgers with foil or a hotel pan and squirt with water to create steam. Grill the burgers until desired doneness, about 3 minutes per side for medium. After turning, divide the slices of Monterey jack among the burgers. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted. For the crema: In a small bowl, whisk together the crema and chipotle hot sauce, to taste. Put the burgers on the roll bottoms and top with salsa and crema. Cover with the roll tops. Stuff the prickly pears with tortilla strips and serve alongside the sliders.
Italian Flag Salad 1/2 cup olive oil 1/2 cup red wine vinegar 1 tablespoon crumbled goat cheese 1/2 small shallot, minced Kosher salt and freshly ground black pepper 5 ounces spring lettuce mix 1 head romaine, chopped (about 4 cups) 2 cups cherry tomatoes, halved 1 cup sliced radishes 1 cup pecans 3 tablespoons crumbled goat cheese Instructions: To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside. To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.
Potato Carrot Pancake 2 tablespoons olive oil 2 russet potatoes, grated 1 carrot, peeled and grated 1 tablespoon chopped parsley Salt and pepper Instructions: Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side;
Fig-and-Walnut Energy Bars Nonstick cooking spray 1 cup quick-cooking oats 1 cup bran cereal 1/4 cup whole-wheat flour 1 cup walnut pieces 1 1/2 cups coarsely chopped stemmed dried figs 1/2 cup nonfat dry milk 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup honey 2 large eggs Instructions: Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray. Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop. Add the honey and eggs; pulse until well combined. Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Orange Cream Liqueur Dessert 1 pint vanilla ice cream 4 ounces orange liqueur, such as Cointreau or Grand Marnier 1 orange, zested 4 thin slices navel orange, for garnish Instructions: Scoop vanilla ice cream into dessert cups. Top each cup with 1-ounce orange liqueur. Garnish with orange zest and slices of orange.
Mixed Berry Freezer Jam 1/2 cup granulated sugar 2 tablespoons instant pectin (see Cook's Note) Pinch fine salt 2 cups mixed berries, such as blackberries, raspberries, blueberries and stemmed strawberries 2 teaspoons fresh lemon juice Instructions: Stir together the sugar, pectin and salt in a small bowl until combined. Mash the berries in a separate large bowl with a fork or potato masher until evenly and finely crushed; stir in the lemon juice. Add the sugar mixture to the berry mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Ladle into a glass mason jar or other freezer-safe container and set aside at room temperature for 30 minutes to set. Cover and store in the freezer for up to 1 year.
Candied Almonds 3 cups skin-on almonds 6 tablespoons unsalted butter 3 tablespoons maple syrup 3 tablespoons light brown sugar 3/4 teaspoon ground allspice 1/2 teaspoon kosher salt Instructions: Spread out the almonds in an even layer on a foil-lined baking sheet. Set aside. In a saucepan over medium-high heat, melt together the butter, maple syrup, brown sugar, allspice and salt. Bring to a boil and cook, still boiling, for 1 minute, or until the mixture reaches 190 degrees F on a candy thermometer. Pour over the almonds and let cool completely while the sugar mixture sets. Serve immediately.
Salmon in a Couscous Crust 1/2 bunch fresh flat-leaf parsley, chopped 1/4 cup golden raisins, coarsely chopped 3 tablespoons coarsely chopped green olives 2 tablespoons capers, chopped 3 tablespoons pine nuts, toasted and coarsely chopped 1/4 cup extra-virgin olive oil, plus extra for drizzling 1 lemon, juiced Salt and freshly ground black pepper 1 1/2 cups couscous (see note) 2 (6-ounce) salmon fillets skinned 2 cups water Instructions: Preheat the oven to 375 degrees F. In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper. Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous. Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish (remaining quantities are the same).
Drunken French Toast 6 ounces mascarpone, at room temperature 1 tablespoon honey 1/4 teaspoon ground cardamom 8 tablespoons (1 stick) unsalted butter, melted 1 1/2 cups whole milk 1 1/4 cups heavy cream 3/4 cup granulated sugar 8 eggs 3 tablespoons pear brandy 2 teaspoons ground cinnamon 1/2 teaspoon vanilla extract 3 cups crispy rice cereal 4 slices challah bread (1 inch thick) Confectioners' sugar, for dusting Vermont maple syrup, for serving Instructions: Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside. Preheat the oven to 400 degrees F. Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate. Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices. Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices. Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside. Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners' sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.
Stir Fried Water Spinach 1 1/2 cups vegetable oil 1 large clove garlic, peeled and minced 1 pound water spinach, stems trimmed, washed, drained, and halved crosswise Freshly ground, black pepper 1 tablespoon preserved bean curd or fish sauce Instructions: Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.
Turkey Sandwich 1 (2 pound) bone-in turkey breast Kosher salt and freshly ground black pepper 1 teaspoon dried thyme 1/4 cup cider vinegar 1/4 cup white wine vinegar 1/4 cup heavy cream 1 tablespoon poppy seeds 8 slices bacon 1/2 cup water 1 head iceberg lettuce, outer leaves removed, cored, quartered, and shredded 4 (6-inch) hero rolls, or 8 thick slices sourdough bread 1 avocado, peeled, pitted, quartered, and cut into slices 1 green apple, washed, cored, halved, and cut into thin slices Instructions: Preheat the oven to 350 degrees F. Place the turkey breast skin-side up on a roasting tray. Season with salt, pepper, and thyme - you don't need any oil as this is a dry roast method. Roast the turkey until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast, 1 hour. Remove the turkey from the tray and set aside on a plate to rest for 10 to 15 minutes before carving the meat into slices. In a medium bowl, combine the cider vinegar, white wine vinegar, heavy cream, poppy seeds, and a pinch of salt. Whisk to blend. Taste for seasoning. In a medium skillet, lay out the bacon strips and add the water. Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy. It will make your bacon crispier! Reserve some of the bacon grease in a small bowl. Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate. Slice the rolls lengthwise and open up. Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven. Toast on both sides until light brown. Layer some of the iceberg on 4 bases of the rolls. Top with some layers of turkey. Drizzle with a touch of the bacon grease. Layer a few slices of avocado and apple on each. Top with 2 bacon slices each and another layer of the iceberg. Top with the top halves of the rolls. Cut the sandwiches in half and serve immediately.
Pumpkin Pie-Stuffed Cheesecake 1 stick (8 tablespoons) unsalted butter 2 cups graham cracker crumbs (from about 18 whole crackers) 3 tablespoons granulated sugar Pinch fine salt Three 8-ounce packages cream cheese, at room temperature 1 1/4 cups granulated sugar One 16-ounce container sour cream, at room temperature 1/2 cup heavy cream 4 large eggs, at room temperature 1 teaspoon vanilla extract One 8-inch prepared pumpkin pie, pie dish removed 3/4 cup heavy cream 2 tablespoons confectioners' sugar Ground cinnamon, for dusting Instructions: Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. Brush a 9-inch springform pan with some of the butter. Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. Bake until lightly browned, about 15 minutes. Let cool completely. Wrap the bottom of the pan and up the side with foil, put the pan into a large roasting pan. For the filling: Beat the cream cheese and granulated sugar in a large bowl with an electric hand mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand. Pour half of the batter over the prepared crust. Turn the pumpkin pie upside down and lightly press into the center of the batter. Top with the remaining batter, smoothing out the top. Pour enough water into the roasting pan so that it comes halfway up the side of the springform pan. Bake until the cheesecake is barely set in the middle, about 1 hour 30 minutes. Turn off the oven, keep the door shut and let the cheesecake rest 1 hour. It will continue to set in the oven. Remove the cheesecake from the water bath and remove the foil. Run a thin knife or spatula between the cake and the pan to prevent the top from cracking as it chills. Allow to cool at room temperature for 1 hour then refrigerate overnight. For the topping: Right before serving, whisk together the heavy cream and confectioners' sugar in a large bowl until medium-stiff peaks. Top the cheesecake with the whipped cream and a light dusting of cinnamon.
Goat Cheese Omelet with Mixed Herbs, Lyonnaise Potatoes, Glazed Ham and Texas Toast 3 large eggs 1 tablespoon heavy cream 1 tablespoon minced mixed fresh herbs, such as chives, thyme leaves, flat-leaf parsley leaves and tarragon leaves 1 tablespoon unsalted butter Pinch kosher salt 2 tablespoons crumbled goat cheese or feta or shredded Cheddar or Gruyère Lyonnaise Potatoes, recipe follows Ham and Toast, recipe follows 1 teaspoon sweet paprika 1/4 teaspoon cayenne Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 medium red potatoes (about 1 1/2 pounds), cut into 1/2-inch slices 1 medium onion, halved and thinly sliced 1/4 cup maple syrup 1 to 2 tablespoons apple cider vinegar Vegetable oil, for cooking 1 ham steak, halved lengthwise 2 slices Texas toast Unsalted butter, for the toast Instructions: In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs. Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate. Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste. Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer. Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.
Lobster Rolls 2 lemons, halved Sea salt 3 1 1/4-to-1 1/2-pound live lobsters 1/3 cup mayonnaise 7 tablespoons unsalted butter, melted 6 top-split hot dog buns 1/4 cup roughly chopped celery leaves 1/4 teaspoon celery salt Instructions: Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat. Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly. Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes. Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt. Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.
Sambuca Pie 2 eggs 3/4 cup sugar 1/2 cup cornstarch 1 quart milk 1 teaspoon vanilla 1 to 1 1/2 cups Sambuca (anise-flavored liqueur) 1 (11-ounce) box Social Tea Biscuits 1 (9-inch) graham cracker pie crust 1 container nonpareil multi colored sprinkles 1 chocolate bar (like Hersheys) Instructions: To prepare the custard, whisk together the eggs, sugar and cornstarch in a medium saucepan. Add the milk in a slow stream while whisking constantly over medium heat. Continue whisking or stirring until the mixture just begins to boil. Remove from heat and add the vanilla, stirring well. Working quickly while the custard is hot, assemble the pie. Pour the Sambuca into a flat bottomed bowl. Spread a layer of custard in the bottom of the pie crust. Dip the Social Tea Biscuits individually into the Sambuca turning to coat both sides. Place a layer of biscuits on the hot custard, breaking the biscuits if necessary to fill in any large gaps. Continue layering custard and biscuits ending with custard (it's about 3 layers of custard to 2 layers of biscuits). You will not use the whole box. Top the pie with a generous splatter of sprinkles. Using a vegetable peeler, place long curls of chocolate on top as well, if desired. Chill pie without cover until set, about 45 minutes. Variations: By changing the flavors of liqueur, cookies and/or custard many different but equally delicious pies can be created. A Frangelico-flavored pie in a prepared chocolate crumb crust is great! Use chocolate wafers and chocolate cookies and it tastes like a Bacci hazelnut candy. The combinations are limited only by your imagination and the contents of your liqueur cabinet!
Sour Cream Cupcakes with Chocolate Cream Cheese Icing, Pretzels and Potato Chips 2 cups all-purpose flour 2 teaspoons baking powder Pinch of kosher salt 1 1/2 sticks unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 1/2 teaspoons vanilla extract 3/4 cup sour cream 1/2 cup milk Two 8-ounce packages cream cheese, at room temperature 2 sticks (16 tablespoons) unsalted butter, at room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 1/2 lemon, juiced 4 ounces semisweet chocolate 1/2 cup chocolate-hazelnut spread 1/4 cup chopped pretzels 1/4 cup chopped potato chips 1/4 cup chopped hazelnuts Flaked sea salt Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Combine the flour, baking powder and salt in a large bowl. Reserve. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat the butter and sugar together on medium-high speed until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl. Beat in the eggs, 1 at a time. Slowly add the vanilla, sour cream and milk. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour. Line a muffin tin with paper muffin cups. Divide the batter evenly among the lined cups, filling each about two-thirds of the way. Bake until a toothpick comes out clean when inserted into the middle of a cake, about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the tin. Remove from the oven and let cool completely on a wire rack before frosting and decorating. For the icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer on medium-high speed (or with a hand mixer) until light and fluffy, 3 to 4 minutes. Divide the icing between two bowls. Melt the chocolate over a double boiler and set aside to slightly cool. Add the melted chocolate to one of the bowls of cream cheese icing and thoroughly mix to combine. Fill one pastry bag fitted with a star tip with the chocolate cream cheese icing, and another fitted with a star tip with the regular cream cheese icing. To garnish: Fill a pastry bag with the chocolate-hazelnut spread. Cut a small hole in the center of each cupcake and fill with the chocolate hazelnut spread. Pipe some of the regular cream cheese frosting onto half of the top of the cupcake, and some of the chocolate frosting on the other half so it\u2019s two-toned, like a black-and-white cookie. Garnish with hazelnuts, pretzels, potato chips and flaked sea salt.
Chard and Raisin Meatloaf with Sweet and Tangy Glaze 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 2 cups finely chopped Swiss chard 1 cup crushed crackers 1/2 cup golden raisins 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons Worcestershire sauce 2 large eggs, lightly beaten 1 medium onion, grated 1 clove garlic, minced 1/2 cup ketchup Kosher salt and freshly ground black pepper 2 tablespoons apricot preserves 2 teaspoons soy sauce 1 teaspoon ground ginger 1 teaspoon rice vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, chard, crackers, raisins, dill, parsley, Worcestershire, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes. Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Beer Battered Shrimp with Chipotle Dipping Sauce Oil for frying 1/2 cup soy sauce 1 tablespoon Chipotle pepper, in adobe sauce 1 tablespoon ginger minced 3 tablespoons lime juice 1 tablespoon miren 1 1/2 cups all-purpose flour 1/2 cup cornstarch 1 tablespoon salt 1 (12-ounce) lite beer 1 pound (21 to 25 pieces) shrimp, peeled and deveined Instructions: Preheat oil to 365 degrees. In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside. In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.
Pasta Grande with Shrimp 1/4 cup olive oil 16 peeled and deveined raw shrimp (36/40 size) 2 cloves garlic, minced 1/4 cup white wine 1 cup low-sodium chicken stock 1/4 cup grated pecorino Romano cheese 1 pound cooked spaghetti or penne 1/4 cup chopped fresh parsley Instructions: Heat a 12-inch saute pan over medium heat. Add the oil and shrimp, and cook until the shrimp is pink. Add the garlic and wine, and continue cooking until the garlic is opaque and wine is reduced by half. Add the chicken stock and cheese. Bring to a slight boil to thicken. Pour over the cooked pasta and top with the parsley.
Fireball Crepe 2 cups whole milk 8 large eggs 3 cups all-purpose flour 1 teaspoon salt 1/2 cup (1 stick) melted butter, plus more for cooking 1/4 pound (1 stick) butter 1/2 cup lightly packed brown sugar 10 ounces pitted sweet cherries 4 ounces Fireball whiskey 3 ounces cinnamon-spiked goat cheese Powdered sugar and whipped cream, for garnish 1 ounce candied almond crumbs Instructions: For the crepe batter: Combine milk, 2 cups water and eggs in a large bowl and mix thoroughly. Add flour and salt and mix until smooth. Slowly add melted butter and mix. Let batter rest, refrigerated, 24 hours! Add some butter in a hot crepe pan on medium heat, then add just enough batter to spread out with the back of a spoon. Cook until the edges start to curl and are slightly browned, 3 to 4 minutes, then flip and cook the other side, 3 to 4 minutes more. Cook 2 more crepes in the same manner. For the fireball crepe: Combine butter and brown sugar in a nonstick saucepan on medium heat until melted, then add cherries. Flambe with whiskey by tipping the pan into the flame and letting cook off. Add cinnamon goat cheese to each crepe. Roll crepes and spoon cherry mixture and sauce over the tops. Top with powdered sugar and candied almond crumbs and dollop on the side with whipped cream.
Grilled Tuna Steaks with Roasted Corn and Tomato Salsa 4 ears of corn, husks removed 2 red bell peppers 2 tablespoons olive oil 1 onion, diced 2 tomatoes, peeled, seeded and coarsely chopped 1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil 1 tablespoon sherry or red wine vinegar 3 to 4 tablespoons chopped cilantro Juice of 1 lime 4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick Salt and pepper Instructions: First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh. Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm. Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer. Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.
Chocolate Beet Cake with Cinnamon-Cream Cheese Frosting 2 medium beets, scrubbed, tops trimmed to about 1 inch (about 7 ounces each) 3/4 cup vegetable oil, plus more for drizzling Unsalted butter, at room temperature, for the cake pans 2 cups all-purpose flour, plus more for the cake pans 1 cup unsweetened Dutch-process cocoa 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/3 cup sour cream 1/3 cup water 2 large eggs 1 cup granulated sugar 3/4 cups packed dark or light brown sugar 1 pound cream cheese, at room temperature 2 sticks (1 cup) unsalted butter, at room temperature 3 cups confectioners' sugar, sifted 2 teaspoons ground cinnamon 2 teaspoons pure vanilla extract 1/2 teaspoon fine sea salt Baked Beet Chips, recipe follows 1 medium beet, scrubbed 1 teaspoon vegetable oil or other neutral oil 1 tablespoon granulated sugar Instructions: For the cake: Preheat the oven to 400 degrees F. Set each beet on a square of foil and drizzle lightly with vegetable oil. Seal the edges to wrap each beet and roast until tender when pierced with a knife, 40 to 45 minutes. Carefully unwrap and let rest until cool enough to handle. Peel the beets while they are still warm and cut into chunks. Add to a food processor and puree until smooth. Let cool completely. You should have 1 cup beet puree. (Save any extra puree for another use.) Lower the oven temperature to 350 degrees F. Butter and flour two 8-inch cake pans and line the bottoms with parchment. Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl. Whisk together the beet puree, 3/4 cup vegetable oil, sour cream, water and eggs in a large bowl until combined. Whisk in the granulated sugar and brown sugar until smooth. Add the dry ingredients to the wet ingredients and fold to combine. Do not overmix. Divide the batter evenly between the two prepared pans. Bake until the cake tops spring back when pressed gently and a tester inserted in the center comes out with just a few moist crumbs, 28 to 30 minutes. Transfer the pans to a rack to cool for 15 minutes. Turn the cakes out onto the racks and let cool completely. Remove the parchment. For the frosting: Beat the cream cheese and butter together with an electric mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Add the confectioners' sugar, cinnamon, vanilla and salt and and beat on low until combined. Increase the speed to medium high and beat until very smooth and light, about 2 minutes. Transfer one cake layer to a serving plate. Spread about 1 1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting (about 1 1/2 cups) over the entire cake to create a crumb coat. Refrigerate until the frosting is cold and firm, about 20 minutes. Transfer about 1 cup frosting to a pastry bag fitted with a star tip. Frost the entire cake with the remaining frosting in the bowl. Pipe rosettes on the top of the cake and garnish with baked beet chips. Chill 30 minutes to set the frosting before serving. Transfer the cake to a serving platter and pipe smaller rosettes of the remaining frosting around the base. Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat. Trim one end of the beet so it can sit flat on your mandoline (it is not necessary to peel it). Thinly slice the beet about 1/16 inch thick. Separate the slices and put in a medium bowl. Drizzle with the oil and toss well to lightly coat each slice. Sprinkle with the sugar and toss to distribute. Arrange the slices in a single layer without touching on the prepared baking sheet. Bake, rotating the tray halfway through, until the chips are browned on the edges and crisp almost to the center, 25 to 30 minutes. (It's ok if the very center is still a bit pliable, they will continue to crisp as they cool.) Let the beet chips cool slightly on the baking sheet, then remove to a cooling rack to completely crisp up.
Buttermilk Baked Chicken 2 cups buttermilk Juice of 1/2 lemon 1 tablespoon hot sauce 1/2 yellow onion, sliced 5 sprigs fresh thyme 3 cloves garlic, smashed Kosher salt and freshly ground black pepper 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry 2 cups crushed corn flakes 3/4 cup grated Parmesan cheese 2 teaspoons chopped fresh thyme Instructions: Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours. Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper. Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
Roasted Beet Salad with Chickpeas and Red Onion 3 medium beets 2 cloves garlic, peeled 1 sprig rosemary 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 1/2 cups canned chickpeas, drained 1/2 red onion, sliced 1/2 cup roughly chopped dill pickles Juice of 1/2 lemon 1/4 cup crumbled cotija cheese 2 tablespoons chopped fresh cilantro Instructions: Preheat the oven to 350 degrees F. Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic. Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
Herb Gnocchi with Mushroom Sauce 1 1/2 pounds Russet potatoes, about 2 large potatoes or 4 small potatoes 1/2 cup flour, plus more if needed plus more for dusting 1/4 cup grated Parmesan, plus more for garnish 2 egg yolks 1/4 teaspoon ground nutmeg 2 tablespoons finely chopped thyme leaves 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons unsalted butter 2 cup cremini mushrooms, sliced 1/2 cup white wine 1/2 cup heavy cream 2 tablespoons chopped fresh parsley leaves, for garnish Instructions: Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes. When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed. Transfer dough to a well floured surface. Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot. For the sauce In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan.
Grilled Flank Steak with Parsley Sauce 1 pound flank steak 1/4 cup olive oil, plus more for drizzling Salt and freshly ground black pepper 2 tablespoons chopped fresh parsley 2 tablespoons red wine vinegar 2 cloves garlic, minced Instructions: Preheat a grill pan to medium-high heat. Drizzle the steak with some oil and sprinkle with salt and pepper. Grill for 7 minutes on each side. Meanwhile, whisk the remaining 1/4 cup olive oil, the parsley, vinegar and garlic in a bowl and season with salt and pepper. Remove the steak from grill and rest it for 10 minutes. Slice the steak against the grain and serve with the parsley sauce.
No-Knead Salami Bread 3 cups (400 grams) bread flour, plus more for dusting 2 teaspoons kosher salt 1/2 teaspoon instant yeast 1 1/3 cups (320 grams) water 8 ounces Genoa salami, diced into 1/4-inch pieces 1/4 cup finely chopped fresh chives Butter, for serving, if desired Instructions: In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours. Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in. Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours. Place an oven rack in the lower third of the oven and preheat to 450 degrees F. Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature. When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes. Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.
Manhattan Beer Slushie Two 12-ounce bottles American lager, such as Budweiser 12 pitted fresh or frozen cherries 3 ounces orange liqueur, such as Grand Marnier 10 1/2 ounces sweet vermouth 9 ounces bourbon 2 tablespoons bitters Instructions: Pour the beers into an 8-by-8-inch baking dish. Freeze until slushy, whisking every 30 minutes, for about 4 hours. Meanwhile, put the cherries in a small bowl and pour the orange liqueur over. Cover and refrigerate for 4 hours. For each cocktail, spoon about 1 cup beer slush into a rocks glass. Pour 1 3/4 ounces sweet vermouth, 1 1/2 ounces bourbon and 3 dashes bitters into a cocktail shaker. Fill with ice, shake and strain over the slush in the glass. Garnish with 2 liqueur-soaked cherries. Serve immediately. From Food Network Kitchens
Funked Out Rice Pudding 4 cups milk 3/4 cup sugar 2 teaspoons vanilla extract 1/2 cup Arborio rice 4 egg yolks 1/4 cup powdered sugar 1/4 cup white chocolate chips, plus more, for garnish 1/2 cup dried cherries, plus more, for garnish 2 tablespoons chopped fresh mint leaves Instructions: In a large saucepan, combine the milk, sugar, vanilla, and rice. Bring to a simmer over low heat and allow cook until rice is tender, about 35 to 40 minutes In a medium-sized bowl, whisk together the egg yolks and powdered sugar. Slowly temper the eggs by adding the hot rice mixture, a little at a time, while whisking. Once the eggs become warm, add them back to the pan. Stir constantly until the pudding thickens. Add the white chocolate chips and stir until combined and smooth. Stir in the cherries, then remove the pan from the heat and mix until all of the ingredients are evenly distributed. Refrigerate the pudding for 1 to 2 hours. Remove from the refrigerator, scoop the pudding into serving dishes and garnish with fresh mint, cherries and chocolate chips
Egg Lemon Soup 2 quarts chicken broth 2/3 cup orzo 3 eggs Juice of 1 1/2 lemons Instructions: Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place. Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream. Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.
Grilled Abalone with Papaya Sauce 1 fresh lime 1 papaya, peeled, sliced, and seeds removed and reserved 1 chile pepper, diced 2 tablespoons rice wine vinegar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound abalone 1 tablespoon water 1 tablespoon cornstarch 1 tablespoon chopped fresh cilantro leaves Instructions: To make the marinade, microwave lime in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, 1 at a time, half of the papaya (reserving the other half), chile pepper, vinegar, salt and pepper. Then with the blender still running, squeeze in the juice from the microwaved lime. Place abalone in a nonreactive container, pour marinade over, cover and refrigerate for 6 to 8 hours. Heat grill. Use marinade to make a sauce by adding it to a pan over medium-high heat. Bring to a boil and let reduce and thicken. In a small bowl, create a slurry by gradually adding 1 tablespoon water to cornstarch. Whisk slurry into sauce, and add reserved papaya slices and papaya seeds. Adjust seasoning with salt and pepper, remove from heat, cover and keep warm. Grill abalone over medium-high heat until opaque. Remove from heat and let rest. Serve with sauce and sprinkle with chopped cilantro.
Sheet Pan Vinegar Chicken 1 medium red onion, cut into 1/4-inch-thick wedges 1 1/2 tablespoons olive oil 6 bone-in, skin-on chicken thighs 3/4 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1/4 cup sherry vinegar 2 cups mixed color cherry tomatoes 3/4 cup pitted Castelvetrano olives 1 teaspoon chopped fresh rosemary 2 cloves garlic, sliced or minced 1/4 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 450 degrees F. Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes. Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more. Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.
Grilled Chili Fries 1 (28-ounce) bag frozen steak fries, thawed (recommended: Ore-Ida) 2 tablespoons canola oil 1 tablespoon chili seasoning (recommended: McCormick's) BBQ sauce, for serving Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. On a baking sheet, toss to coat fries, oil and chili seasoning. Place fries on hot, oiled grill and cook 3 to 5 minutes per side. Serve hot with your favorite BBQ sauce for dipping. INDOOR: Preheat broiler. Place FROZEN fries on foil-lined baking sheet. Toss to coat with oil and chili seasoning. Broil fries for 8 to 12 minutes, turning once, or until desired degree of crispness.
Chocolate-Butterscotch Swirl Cheesecake 2 cups chocolate wafer cookie crumbs (from about 40 whole cookies) 1 stick (8 tablespoons) unsalted butter, melted 2 tablespoons sugar Pinch fine salt Three 11.5-ounce containers whipped cream cheese 1 1/4 cups sugar One 16-ounce container sour cream, at room temperature 1 cup heavy cream 4 large eggs, at room temperature 4 ounces bittersweet chocolate chips 6 ounces butterscotch chips 1 teaspoon pure vanilla extract Instructions: Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan. For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!). Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds. Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white. Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan. Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours. Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.
Meyer Lemon and Spanish Almond Semifreddo 8 egg yolks* 1 1/4 cups sugar 2 Meyer lemons, zested (or 3 lemons, zested) 1 1/4 pounds toasted Spanish almonds 4 1/2 cups heavy cream Instructions: In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest into mixer and mix lightly. Meanwhile grind the almonds in the food processor or multi-food chopper. Pour the almonds into the egg and sugar mixture and mix lightly. In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks. When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture. Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.
Bacon, Lettuce, Avocado and Tomato Dip (BLAT) 3 medium ripe avocados, pitted ½ cup sour cream ½ cup coarsely chopped red onion (about ½ small onion) 5 tablespoons lime juice (about 2 limes) ¼ cup chopped fresh cilantro ½ small jalapeno pepper, seeded and coarsely chopped ¾ teaspoon kosher salt Dash freshly ground black pepper 1 ½ cups coarsely chopped iceberg lettuce 1 cup seeded and chopped tomato (about 1 large tomato) 4 slices bacon, crisp-cooked, drained and broken into small pieces Keebler® Town House® Flipsides® Original crackers Instructions: 1. Scoop flesh from avocados. In food processor bowl combine avocado, sour cream, onion, lime juice, cilantro, jalapeno pepper, salt and black pepper. Cover and process until very smooth, stopping to scrape down sides of food processor bowl as needed. 2. Spoon into 4- to 5-cup shallow serving bowl or 9-inch pie plate. Sprinkle with lettuce, tomato and bacon. Serve with Keebler® Town® House® Flipsides® Original crackers.
Smashed Tri-Color Potatoes 3 pounds tri-color creamer potatoes 4 cloves garlic, peeled and smashed 2 bay leaves Kosher salt and freshly ground black pepper 1/2 cup olive oil, plus more for drizzling 1/4 cup (4 tablespoons) unsalted butter 1 cup grated Parmigiano Reggiano Sour cream, for garnish Chopped fresh dill, for garnish Chopped fresh chives, for garnish Zest of 1 lemon, for garnish Instructions: Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch. Add some salt, then cover with a lid and bring to a boil. Lower the heat and simmer the potatoes until a fork can easily pierce the skin, 15 to 20 minutes. Preheat the oven to 375 degrees F. Drain the potatoes and return them to the pot with the garlic (be sure to discard the bay leaves). Add the oil and butter and sprinkle with salt and pepper. Using a potato masher, smash the potatoes into a chunky mixture. Spread the potato mixture in an even layer in a large casserole or gratin dish. Season the potatoes again with salt and pepper, drizzle with additional oil and sprinkle the Parmesan over the top. Bake the potatoes until a crispy, golden crust forms on top, 35 to 45 minutes. Dot sour cream across the top and garnish with dill, chives and lemon zest while hot.
Cream of Leek and Potato Soup 3 cups sliced leeks, white and tender green parts 3 cups peeled and roughly chopped baking potatoes, like russets 6 cups water 11/2 teaspoons salt 1/2 cup heavy cream 1/2 cup creme fraiche or sour cream 1/3 cup minced chives or parsley Instructions: In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor. Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
Waldorf Cole Slaw 1/2 cup sour cream 1/3 cup heavy mayonnaise 1/3 cup sugar substitute (recommended: Splenda) 1/2 cup shelled walnuts, coarsely chopped 2 tablespoons red wine vinegar 12 ounces white cabbage, shredded 4 ounces red cabbage, shredded 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg Instructions: In a large bowl, mix all ingredients, tossing to combine. Chill for 2 hours before serving.
Strawberry Lassi 14 ounces ripe strawberries, hulled 8 1/2 ounces good-quality plain yogurt 2 tablespoons sugar Ice cubes, to serve Instructions: Place the strawberries, yogurt, and sugar into a blender and blend until frothy and smooth. Pour the mixture into serving glasses filled with ice.
Black, White and Green Cookies 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda Big pinch kosher salt 10 tablespoons unsalted butter 1 cup granulated sugar 2 large eggs 1/3 cup sour cream 1 teaspoon pure vanilla extract Pinch lemon zest 1/2 cup whole milk 2 tablespoons corn syrup 1 teaspoon pure vanilla extract Pinch kosher salt 5 1/2 cups powdered sugar 1 teaspoon ground cardamom Grated zest of half a lemon 2 tablespoons unsweetened cocoa powder 2 tablespoons pistachio paste Ground pistachios for decorating, optional Instructions: For the cookies: Preheat the oven to 350 degrees F and line two rimmed baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Cream the butter and granulated sugar together with an electric mixer. Scrape the bowl and mix in the eggs. Scrape the bowl again and add the sour cream, vanilla and lemon zest. Mix to combine, then add the dry ingredients and mix until just combined\u2014do not overmix. Using a 3-ounce ice cream scoop, scoop the batter for 6 cookies onto each prepared baking sheet. They will spread, so make sure there is plenty of room around each scoop. Bake, rotating the baking sheets once during baking so they bake evenly, until the edges of the cookies just start to brown, 15 to 18 minutes. Let the cookies cool for a few minutes, then transfer to a wire rack to finish cooling. If you don't cool on a rack the cookies can steam themselves and get gummy. For the icing: Whisk together the milk, corn syrup, vanilla and salt in a liquid measuring cup. Add the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Add the milk mixture and mix on low speed until combined. Increase the speed to high and whip until fluffy and smooth. Stir in the cardamom and lemon zest. Transfer 3/4 cup of the icing to a small bowl and whisk in the cocoa powder until well combined. Divide the remaining icing evenly between 2 more small bowls; add the pistachio paste to one of the bowls and whisk well to combine. To decorate: Spread the pistachio icing on half of the flat side of each cookie. Refrigerate the cookies for 5 minutes, then spread the other half of each cookie with the white cardamom icing. Drizzle the chocolate icing over the tops. Sprinkle with the ground pistachios, if desired. Let the icing set for 5 minutes in the fridge and enjoy!
Chile Sweet Corn Fritters One 10-ounce bag frozen sweet corn, thawed (about 2 cups) 1 small red onion, finely chopped 1 fresh red chile, deseeded and finely chopped, optional 1 medium clove garlic, finely chopped 3 tablespoons finely chopped fresh parsley 1 tablespoon nutritional yeast flakes, optional (or 1 tablespoon soy sauce) 1 cup all-purpose flour 1 teaspoon baking powder A scant 1/2 cup (100 ml) unsweetened almond milk Flaky sea salt\u202fand freshly ground black pepper 1 tablespoon fresh lemon juice Olive oil, for frying Store-bought sweet chili sauce, warmed, for serving Instructions: In a medium bowl, mix the corn, onion, chile if using, garlic, parsley and yeast flakes. Stir in the flour and baking powder. Gradually stir in the milk, mixing to combine all the ingredients. Season with a pinch of salt and pepper and stir in the lemon juice. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. To check the heat, drop a test piece of batter in, and you should hear a sizzle in the pan. Spoon 1 tablespoon of the corn mixture into the pan for each fritter, leaving a little space between them so they don't stick together. Pat each fritter down with the back of the spoon so it is flatter and easier to cook on both sides. Fry until golden brown on the first side, about 2 minutes, then flip to brown the other side, about 2 minutes more. Cook the fritters in batches, using 1 tablespoon of oil for each batch, until all the corn mixture has been cooked. Serve with the warmed sweet chili sauce for dipping.
Grand Central Oyster Bar Oyster Panroast 2 cups clam broth or juice 1 tablespoon sweet butter 1 teaspoon celery salt 1 teaspoon Worcestershire sauce 6 extra select shucked oysters with juice 2 tablespoons sweet chili sauce 2 cups half-and-half 1 slice white toast Pinch sweet Hungarian paprika 1 package oyster crackers Instructions: In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.
Sunny's Cheese and Charcuterie Football 2 tubes seamless crescent roll dough 10 ounces Brie, frozen slightly, rind removed and cheese cut into slices 8 ounces finely chopped soppressata or other dry salami 1/4 cup apricot jam 1/2 cup chopped pecans 1/4 cup dried cranberries 2 tablespoons milk or half-and-half 1/4 cup honey 2 tablespoons fresh lemon juice Assorted crackers and fresh apple and apricot wedges, for serving Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper. Unroll one tube of dough and shape into a rectangle. Cut it into an oval shape using as much of the sheet as possible, tapering the long edges to a point to resemble the shape of a football; reserve the dough scraps. Unroll, shape and cut the other tube of the dough to make the same shape; this second piece is your base. Place the base piece of dough on the prepared baking sheet. Add the fillings evenly to the center of the base, leaving a 1-inch border for crimping later. Starting at the base and in order add: half of the Brie slices, all of the soppressata, the jam in dollops, the pecans, cranberries and the rest of the Brie. Cover the fillings with the other piece of dough and press to form into a mound to resemble half of a football. Crimp the top to the base, tucking the dough under to seal. Use the extra dough scraps to make 1 strip half the length of the football and 4 to 6 thinner 1-inch-long strips. Arrange the longest strip in the center along the length of the football and place the smaller strips centered and perpendicular to the first strip to mimic the look of a football. Lightly brush the dough all over with the milk. Bake until the football is golden brown, 20 to 24 minutes. Let rest for 5 minutes. In a small pot, heat the honey and lemon juice. Drizzle over the football, slice and serve with crackers and fruit.
Date Shakes 1 cup pitted dates, coarsely chopped 1 quart skim milk 2 pints French vanilla ice cream 1 teaspoon grated fresh nutmeg Instructions: For each date shake, place 1/4 cup coarsely chopped pitted dates, a handful, in a blender. Add 1 cup cold skim milk and 2 big scoops of French vanilla ice cream. Grate 1/4 teaspoon of fresh nutmeg into blender and blend date shake until smooth.
Roasted Corn Quesadillas 1/4 cup chipotle peppers in adobo sauce, minced 1/2 lime, juiced 1 cup sour cream 3 ears white corn on the cob 2 tablespoons olive oil 1 jalapeno, seeded and minced 1/4 red onion, diced 1/2 cup black beans 2 Roma tomatoes, diced 2 tablespoons diced roasted red bell peppers 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 6 tablespoons freshly chopped cilantro leaves, divided 6 ounces Jack cheese, shredded 6 ounces Cheddar, shredded 8 medium flour tortillas 5 tablespoons, sliced scallions Instructions: Preheat grill to high. Preheat oven to 375 degrees F. Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour. Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob. In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest. Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas. Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces. Serve with chipotle sour cream garnished with scallions.
Pan-fried Asparagus with Shallots 1 pound asparagus, thinly sliced on a bias 1 large shallot, thinly sliced 1 tablespoon unsalted butter Coarse salt and freshly ground black pepper Instructions: In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
Picnic Pasta 1/2 cup mayonnaise 1/2 cup low-fat Greek yogurt 2 tablespoons apple cider vinegar 1 tablespoon honey 1/2 cup drained cornichons, chopped 1/2 cup mixed chopped fresh herbs such as tarragon, basil and dill, roughly chopped 1/4 cup drained capers, chopped 4 small inner stalks celery and the leaves, chopped fine 1 small bulb fennel, chopped fine 1 pound short pasta such as casarecce, fusilli or elbow, cooked and cooled 1/2 teaspoon kosher salt Instructions: Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.
Ballymaloe Irish Stew 2 pounds shoulder lamb chops, about 1-inch thick Salt Freshly ground black pepper 2 tablespoons vegetable oil 1/2 cup Guinness beer or any dark beer 1 pound new potatoes 1 pound baby carrots, peeled 1 pint pearl onions, peeled 4 cups lamb stock 2 tablespoons dark roux 2 tablespoons finely chopped fresh parsley leaves Instructions: Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.
Poached Chickens Two 4-pound whole chickens 1 teaspoon whole black peppercorns 4 cloves garlic, crushed 2 large fresh bay leaves 2 carrots, peeled and coarsely chopped 2 ribs celery, coarsely chopped 2 onions, peeled and quartered 1 lemon, sliced Herb bundle of fresh parsley, rosemary and thyme Herb bundle of fresh parsley, rosemary and thyme Salt Instructions: Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.
Red Sangria 1 bottle (750 ml) red wine 3/4 cup Truvia® Spiced Simple Syrup 3 cups sparkling water Juice of 1 orange (about 1/4 cup) 1 orange, thinly sliced 1 lemon, thinly sliced 1 lime, thinly sliced 2 cups ice cubes Truvia® Spiced Simple Syrup (makes 1 cup): 1 cup water 1/4 cup Truvia® natural sweetener, spoonable* 6 whole cloves 6 whole black peppercorns, crushed 3 whole allspice berries, crushed *or 14 packets of Truvia® natural sweetener 1.Place all of the ingredients in a medium saucepot, stir 2.Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes 3.Remove from heat, allow to cool completely 4.Pour syrup through a strainer to remove spices 5.Pour syrup into a jar with lid and store refrigerated. Shake before using. Instructions: Combine wine, Truvia® Spiced Simple Syrup, sparkling water,orange juice and fruit slices and stir briskly. Serve over ice in large red wine glasses.
Basic Cornbread 7 tablespoons unsalted butter, melted, plus more for the skillet 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1/2 teaspoon baking soda 2 large eggs 1 cup buttermilk 1/4 cup milk Instructions: Preheat the oven to 375˚ F. Butter a 9-inch cast-iron or other ovenproof skillet. Whisk the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. In a separate large bowl, whisk the eggs, buttermilk, milk and melted butter until smooth. Whisk the buttermilk mixture into the cornmeal mixture and pour the batter into the prepared skillet; smooth the top. Bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Chicken Tikka Kebabs with Charred Tomato Chutney and Warm Flat Bread 1 cup plain yogurt 1 rounded tablespoon mild curry paste 1 lemon, juiced A handful (3 tablespoons) cilantro leaves, finely chopped 2 pounds boneless, skinless chicken breast meat, cut into 1 1/2-inch cubes 3 plum tomatoes 1/2 cup tomato sauce or tomato puree 1 teaspoon mustard seed 1 teaspoon coriander seed 1/2 teaspoon crushed red pepper flakes Coarse salt Packaged flat breads, sold near packages pita bread in market 2 pounds white-skinned potatoes, peeled and diced into small cubes 1 teaspoon cumin seeds 2 tablespoons (2 turns around the pan) peanut or vegetable oil 1 small sweet onion, chopped Coarse salt Instructions: Preheat grill pan or indoor electric grill to high. Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chunks of chicken and coat evenly in yogurt sauce. Lace meat onto metal skewers. When you are about 10 minutes away from eating, place chicken on hot grill and cook 5 or 6 minutes on each side, until charred at edges and chicken meat is firm. Place a small heavy skillet on stovetop over high heat. When pan is very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides. Place the tomato sauce and charred fresh tomatoes in a food processor. Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind tomato mixture into a chunky chutney and transfer to a small bowl. When you remove chicken from grill, add flat bread to blister and warm it through. Slide chicken off skewers on to a serving dish. Set bowl of tomato chutney with a serving spoon along side. Pile chicken into or onto flat bread with tomato chutney to top. Potatoes with cumin are a perfect side to this meal. Serving suggestion: Potatoes with Cumin, recipe follows. Boil potatoes in salted water to cover until tender, about for 7 minutes. Drain potatoes, return to hot pot to dry them out. Heat skillet over medium high to high heat. Add cumin seeds. When seeds pop and crackle, add oil, then onion. Saute onion 2 minutes, stirring constantly. Add potatoes to the pan and toss to coat and lightly brown, about 3 minutes. Remove the pan from heat, season with salt, to taste, and serve.
Moscow Mule Cupcakes 1 1/2 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup plus 2 tablespoons granulated sugar 1/2 cup very finely chopped crystallized ginger 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup whole milk 2 tablespoons fresh lime juice 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 tablespoon finely grated lime zest, plus 1 tablespoon fresh lime juice, plus small slices for garnish 1 teaspoon pure vanilla extract 3 cups confectioners' sugar Pinch of salt 1 tablespoon whole milk 1 tablespoon vodka (or more milk) Instructions: Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystallized ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk in two additions, until combined. Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoons granulated sugar and the 2 tablespoons lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely. Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confectioners' sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporated, about 1 more minute. Transfer to a piping bag fitted with a 1/2-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.
Ancho-Butternut Squash Soup 3 tablespoons extra-virgin olive oil 1 dried ancho chile, stemmed and seeded 2 shallots, chopped 1 butternut squash, peeled, seeded and chopped (about 7 cups) 2 teaspoons ground cumin Kosher salt 2 teaspoons agave nectar or honey Juice of 1/2 lime Roasted salted pepitas and cayenne pepper or chili powder, for topping Instructions: Heat the olive oil in a large pot over medium-low heat. Add the ancho and cook, turning, until toasted, about 1 minute. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the squash, cumin and 1 teaspoon salt, stirring to coat. Add 6 cups water and bring to a boil; reduce the heat to medium low and simmer until the squash is tender, 25 to 30 minutes. Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; stir in the agave and lime juice. Season with salt and thin with water as needed. Top each serving with pepitas and sprinkle with cayenne.
Hummus 2 cups canned chickpeas, drained, liquid reserved 1 1/2 teaspoons kosher salt 4 garlic cloves, minced 1/3 cup tahini (sesame paste) 6 tablespoons freshly squeezed lemon juice (2 lemons) 2 tablespoons water or liquid from the chickpeas 8 dashes Tabasco sauce Instructions: Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.
Assorted Grilled Portobello Pizzas 6 large portobello mushrooms, de-stemmed and gills removed Olive oil, for brushing Kosher salt Garlic pepper 1 cup store-bought pesto sauce 1/2 cup goat cheese, crumbled 1/4 cup Parmigiano-Reggiano, grated 1 cup store-bought roasted garlic salsa 1 cup queso fresco or Monterey Jack cheese Instructions: Preheat the grill to high heat. Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks. Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese. Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted. Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.
Apricot Vodka Martini 2 ounces mandarin orange-flavored vodka 3 ounces apricot nectar 1 tablespoon simple syrup Ice 2 to 3 dried apricots, soaked in mandarin orange-flavored vodka for 24 hours Instructions: Combine vodka, apricot nectar, and simple syrup in a cocktail shaker with ice. Shake and strain into a martini glass. Float the dried apricots in the drink and serve.
Homemade Hard Pretzels 1 3/4 cups warm (110 to 115 degrees F) water 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 22 ounces all-purpose flour, approximately 4 1/2 cups 1 large whole egg yolk beaten with 1 tablespoon water Vegetable oil, for pan Water Pretzel salt Instructions: Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat the oven to 350 degrees F. Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out. Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.
No-Bake Peanut Butter Fluff Pie 2 tablespoons unsalted butter, plus more for greasing 4 cups marshmallow crème, such as Fluff 2 cups crispy rice cereal 2 cups pretzels, coarsely crushed One 8-ounce package cream cheese, at room temperature 1 1/4 cup smooth peanut butter 1 cup heavy cream Instructions: Butter a 9 1/2-inch deep-dish pie dish. Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish. Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes. Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute. Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.
Spicy Steak Fries 2 large potatoes 2 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend 2 Tbsp. olive oil 1 clove garlic, minced Instructions: 1.Wash and cut potatoes into wedges, do not peel. Dry potato slices on paper towels. 2.In a large bowl, toss potatoes with Mrs. Dash® Extra Spicy Seasoning Blend, olive oil, and garlic. 3.Spray baking sheet with no-stick cooking spray and lay wedges on baking sheet. 4.Place potatoes in preheated 425 degrees F oven and bake for 20 minutes. Turn the potatoes and bake another 15 minutes or until potatoes are browned and tender.
Puffed Rice Paper Ghost Cake Flour-based baking spray, for the pans 2 cups all-purpose flour 2 cups granulated sugar Two 16.25-ounce boxes white cake mix 1/4 teaspoon fine-grain salt 2 cups sour cream 6 large eggs 1 teaspoon clear vanilla extract Neon green food color, as needed Orange food color, as needed 4 sticks (2 cups) unsalted butter, softened 8 cups (2 pounds) confectioners' sugar 2 teaspoons clear vanilla extract Milk or cream, to thin Neon green food color, as needed 12 ounces black chocolate candy melting wafers 1/3 cup heavy cream 6 round rice paper wrappers (8 1/2 inches, dry) 2 cups sunflower oil Piping gel or clear corn syrup, for the candy eyeballs 24 candy eyeballs Instructions: For the cake layers: Preheat the oven to 350 degrees F. Coat six 6-inch round cake pans with flour-based baking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine the flour, granulated sugar, cake mixes and salt. Whisk on low speed until combined. Add the sour cream, eggs and 2 cups of water. Mix on medium speed until just combined. Stop the mixer and scrape down the sides of the bowl; add the vanilla extract. Mix again until no streaks of the dry ingredients remain. Divide the batter into 3 bowls. Tint one bowl of batter with the neon green food color and tint a second bowl with the orange food color. Add the food color a little at a time until a bright hue is achieved. Leave the last bowl of batter plain (white). Divide the plain white cake batter among the prepared pans. Spoon a little green and orange batter into each pan and swirl the colors together with a skewer or butter knife. Bake the cakes until they are lightly browned and a toothpick tester inserted near the center comes out clean, about 35 minutes. Let the cakes cool completely. Level each cake layer using a serrated knife or a wire cake leveler. For the green vanilla buttercream: Cream together the butter and confectioners' sugar on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color, about 3 minutes. Turn the mixer off and add the vanilla extract. Beat again until the buttercream is light and fluffy, about another 3 minutes. Add milk or cream if the mixture is too thick to spread or pipe. Place 1/4 cup of the buttercream in a small bowl and cover with a damp towel. Tint the remaining buttercream with the neon green food color. Add a little at a time while beating until a vibrant hue is achieved. Drape a damp towel over the bowl so the buttercream doesn\u2019t dry out. Use the green buttercream to fill the cake layers and to apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to even the buttercream. Place the cake in the refrigerator to chill until the buttercream is firm, about 15 minutes. When the crumb coat layer is well chilled, apply a second layer of green buttercream and smooth it using an offset spatula or bench scraper. Chill while you prepare the black chocolate drip topping. For the black chocolate drip: Place the candy melting wafers and heavy cream in a small microwave-safe bowl. Heat the mixture in the microwave at 100% power for 1 minute. Allow the mixture to stand for 1 minute longer. Gently whisk together until the mixture creates a smooth, glossy candy ganache. Let the mixture cool slightly. Remove the cake from the refrigerator. Spoon the ganache over the cake, pooling it in the center of the top first, and then using the spoon to gently push some of the ganache over the edge to create a drip effect. Allow the cake to stand until the ganache is set, about 15 minutes at room temperature. For the rice puff ghosts: Use kitchen-dedicated scissors to trim the rice paper into roughly ghost-shaped pieces. Make varied shapes of ghosts with and without arms. Each rice paper round should yield about 2 ghosts, giving you at least 12 from all 6 wrappers. In a large saucepan or an electric skillet, heat the sunflower oil to 350 degrees F. Using tongs, place the rice paper ghosts in the oil. They will instantly puff, wrinkle and twist in the hot oil. Remove the puffs to paper towels to drain and cool completely, about 5 minutes. Dab a paint brush into the piping gel and dot it onto the head of the ghost puffs. Place the eyeballs on the rice paper. Allow the candy to set about 10 minutes before using to decorate the cake. Place the reserved white vanilla buttercream in a disposable piping bag. Use dots of buttercream on the backs of the ghosts to adhere them to the outside of the cake. Some of the ghosts will adhere without additional buttercream when placed on the black drip. Insert a wooden skewer into the top of the cake leaving about 2 inches sticking out from the top. Place a ghost puff on each side of the skewer standing upright. Use buttercream to anchor them together.
Chicken Legs Steamed with Thyme 2 tablespoons olive oil 1 small onion, minced 2 ounces button mushrooms, quartered 8 ounces skinless, boneless chicken breast, chopped Salt and freshly ground black pepper 1/4 cup port 1/2 cup chicken stock 2 tablespoons chopped parsley leaves 4 chicken legs with thighs 1 quart chicken broth or stock 3 or 4 fresh thyme sprigs 2 tablespoons extra-virgin olive oil 1/2 bunch watercress 3 tablespoons unsalted butter Salt and pepper 1/2 lemon, juiced Instructions: Heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the onions and cook for 1 minute. Add the mushrooms and chicken and cook until the mushrooms begin to give off their liquid and the chicken is no longer pink. Season with salt and pepper. Remove from the heat and add the port. Return to the heat and cook until the port is reduced by 1/4. Be careful as the mixture may ignite. Add the chicken stock and cook for 2 minutes. With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl. Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes. Add the reduced liquid to the chicken mixture. Add the parsley and mix well. Cool. Remove the bone from the thigh to the first joint of the leg. Reserve the bones and scraps for the steaming liquid. You can ask your butcher to do this for you. Season the legs, inside and out, with salt and pepper. Lay the legs down, skin-side down. Place 1/4 cup of the cooled filling inside each leg. Fold the meat over the filling and secure closed with a toothpick. In the bottom of a steamer, combine the chicken stock, reserved bones, thyme, and olive oil and bring to a boil. Place the steamer basket in the steamer. Add the chicken legs in 1 layer and cover. Steam until the chicken is cooked through, about 20 to 25 minutes. Remove the chicken legs from the steamer and keep warm while you make the sauce. Place 1/2 cup of the steaming liquid in a blender. Add the watercress and blend well. With the blender running on low, add the butter, a little bit at a time. Season with salt, pepper, and lemon juice. Slice the boneless part of the chicken leg into 3 slices. Place some sauce on a plate and top with the chicken leg.
Grapefruit in a Simple Rosemary Syrup 1 pink grapefruit, cut into supremes 1 white grapefruit, cut into supremes 1 cup grapefruit juice 3 tablespoons sugar 1 tablespoon rosemary Instructions: Combine grapefruit juice, sugar and rosemary in a small saucepan. Simmer the mixture until reduced by one third. Place the supremed grapefruits in 4 small bowls, drizzle with the syrup.
\She Ready\ Fried Chicken 6 pieces bone-in, skin-on chicken (I use a combination of legs, wings and thighs) 1/4 cup sunflower oil 1 tablespoon minced garlic 1 tablespoon seasoned salt (I like Lawry's) 1 tablespoon BBQ seasoning (I like Shaky Dust) 1 tablespoon garlic salt 1 teaspoon freshly ground black pepper 1 1/2 cups all-purpose flour 1 cup cornmeal 1/4 teaspoon cayenne pepper Instructions: Preheat an air fryer to 375 degrees F. To a large resealable plastic bag, add the chicken, sunflower oil, minced garlic, 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and 1/2 teaspoon of the black pepper and seal the bag. Gently massage to coat the chicken evenly. Marinate for 15 to 30 minutes. Add the flour, cornmeal, cayenne and remaining 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and remaining 1/2 teaspoon black pepper to a separate resealable plastic bag. Seal and shake to combine. When the chicken is done marinating, add a few pieces at a time to the seasoned flour and shake to coat. Remove the chicken from the bag and shake off the excess flour mixture. Place the chicken pieces on the air fryer rack in an even layer without the pieces touching. Seal the fryer and cook until the chicken is golden brown and crispy and reaches an internal temperature of 165 degrees F, 30 to 40 minutes. Remove from the air fryer and serve.
Pickled Dill Carrots 7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick 4 sprigs dill 3/4 cup white wine vinegar 1/3 cup sugar Kosher salt 1 teaspoon dill seeds 1/2 teaspoon caraway seeds Coarsely ground pepper Instructions: Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
Baked Tomatoes Stuffed with Salmon, Garlic, and Capers Salt, to taste Black pepper, freshly ground 2 large, ripe, firm tomatoes, weighing approximately 3/4 pound each 1 tablespoon capers, preferably packed in salt 1 pound salmon 3 1/2 tablespoons extra virgin olive oil 1 tablespoon chopped Italian flat-leaf parsley 1 teaspoon very finely chopped garlic 2 tablespoons fine, dry, unflavored bread crumbs Instructions: Drain the capers if packed in vinegar. Soak, rinse, and drain if packed in salt, then chop fine. Preheat the oven to 400 degrees. Remove the salmon's skin, any loose membranes, and carefully pick out all the bones. Dice the fish finely and put it in a bowl, together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt, and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow. Pat the insides of the tomatoes with paper towels to soak up excess juice, then stuff the tomatoes with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining olive oil, holding back a few drops of the oil to smear the bottom of a baking pan. Place the tomatoes in the oiled baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. The dish is also good later, not reheated but at room temperature.;
Mom's Amped Up Snack Mix 3 cups honey-sweetened corn cereal squares 3 cups Cheddar cheese crispy cracker chips 2 cups mini pretzel twists 1 cup wasabi peas 1 cup mixed nuts One 3-ounce package ramen noodle soup, noodles broken into pieces, seasoning packet reserved 1 stick (8 tablespoons) unsalted butter, melted Instructions: Preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Stir together the cereal, cheese cracker chips, pretzels, peas, nut and ramen noodle pieces in a large bowl. Stir the reserved seasoning packet into the melted butter. Pour over the cereal mixture and toss to coat. Spread the mixture between the prepared baking sheets and bake until golden brown, about 12 minutes. Cool completely before serving, about 10 minutes.
Honey Hut's Triple Berry Blast Smoothie 1/2 cup apple juice 1/2 cup fresh blackberries, chilled 1/2 cup fresh red raspberries, chilled 1/2 cup super-premium vanilla ice cream 1/4 cup honey 4 medium strawberries, sliced & chilled 2 cups ice cubes (small ones work best) Instructions: Place the apple juice, blackberries, raspberries, ice cream, strawberries, and ice in the blender. Blend on high until smooth. Pour into 2 tall frosted glasses. Enjoy on an outdoor patio.
Tomato Soup 3 pounds, medium plum tomatoes, halved lengthwise 4 tablespoons olive oil Salt and freshly ground black pepper Pinch sugar 3 tablespoons butter 4 shallots, chopped 2 tablespoons tomato paste 4 cups chicken stock 1/2 teaspoon cayenne 1 cup heavy cream 3 tablespoons chiffonade fresh basil leaves Instructions: Preheat oven to 400 degrees F. Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar. Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly. Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan. Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.
Fresh Corn Pancakes Topped with Cheese: Cachapas 2 ears fresh corn 2 tablespoons masa harina Pinch kosher salt 1 teaspoon canola oil 1/4 pound Venezuelan cheese, sliced (Queso blanco, mozzarella, or feta can be substituted) Instructions: Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.
Buffalo Shrimp Tempura 1/4 cup mayonnaise 2 tablespoons crumbled Maytag or other blue cheese (about 3 ounces) 2 tablespoons half-and-half 2 teaspoons sour cream 1 teaspoon lemon juice Kosher salt 2 tablespoons unsalted butter 1/4 cup hot sauce, such as Frank's Vegetable oil, for frying 1 pound jumbo shrimp, peeled and deveined, tail on (about 16 shrimp) 1 cup seltzer water, chilled 1 large egg yolk 1 cup cake flour Kosher salt Carrots and celery sticks, for serving Instructions: Put a medium bowl in the freezer. Put a wire rack on top of a rimmed baking sheet and set near the stovetop where you will be frying. For the blue cheese dressing: Whisk together the mayonnaise, blue cheese, half-and-half, sour cream, lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Refrigerate until ready to serve. For the butter-hot sauce: Combine the butter and hot sauce in a small microwave-safe bowl and microwave until the butter melts, 1 to 2 minutes. Stir to combine and set aside. Meanwhile, for the shrimp tempura: Pat the shrimp completely dry with paper towels. Cut small 1/4-inch diagonal slits on the underside of a shrimp, then flatten to make it lie straight. Thread a skewer through the length of the shrimp. Repeat with the remaining shrimp. Refrigerate to chill the shrimp for at least 10 minutes before frying. Fill a large heavy-bottom pot with 2 inches of oil, attach a deep- fry thermometer and heat the oil to 375 degrees F. Right before you are ready to start frying, whisk together the seltzer and egg yolk in the cold medium bowl from the freezer. Add 1/4 cup ice. Add the flour and whisk gently 9 to 10 times then put the whisk down! You want the batter to be clumpy to help add extra crispiness to your shrimp (see Cook's Note). Dip batches of the shrimp into the batter while holding the end of the skewer. Coat completely, letting any excess drip back into the bowl. Slowly lower the shrimp into the hot oil using tongs. Fry until puffed and golden, 2 to 3 minutes. Remove with a slotted spoon, transfer to the rack on the baking sheet and sprinkle lightly with salt while still hot. Be sure to bring the oil back up to 375 degrees F between batches. Serve with the blue cheese dressing, butter-hot sauce, carrot and celery sticks.
Italian Plum Tart 3/4 pound Italian prune plums, quartered and pitted 2 tablespoons Minute tapioca 2 tablespoons creme de cassis liqueur 1 3/4 cups sugar, divided 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/4 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon baking powder Instructions: Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
Caesar Salad with Grilled Shrimp 1/4 cup pasteurized egg product 1 clove garlic, minced (about 1/2 teaspoon) 1 1/2 teaspoons anchovy paste 1 teaspoon Dijon mustard 1/4 teaspoon Worcestershire sauce 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup finely grated Parmesan Salt and pepper 8 cups coarsely torn romaine lettuce 2 cups Garlic-Scented Croutons, recipe follows 20 to 24 Lemon Pepper Grilled Shrimp, recipe follows 8 slices French bread or other crusty bread (about 2 ounces) 1 teaspoon olive oil or olive oil spray 1 clove garlic 2 pinches salt 1 pound large shrimp (20 to 24 per pound), peeled and deveined 1 teaspoon olive oil 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons lemon juice Instructions: In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper. In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp. Preheat the oven to 325 degrees F. Using a pastry brush, lightly brush both sides of the bread with oil. Cut the garlic in half and rub it on to both sides of the bread. Sprinkle with salt. Cut the bread into cubes and spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes. Preheat a grill pan over a medium-high flame, or prepare a grill. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.
Pumpkin Macaroni and Cheese 1 pound elbow macaroni, cooked 2 1/2 cups pumpkin puree 1/4 cup Parmesan or cheddar cheese 1 1/2 cups chopped cooked Swiss chard 1 1/2 teaspoons thyme 5 ounces diced procuitto, duck confit, ham, bacon - whatever flavor you desire 1/3 cup bread crumbs Instructions: Butter a casserole dish. Mix 2 cups of the puree and all other ingredients together in dish. Spread 1/2 cup puree over the top of the mixture. Top with bread crumbs. Bake in a preheated 425-degree oven for about 20 minutes (longer if ingredients are cold when combined).

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