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Mussels Marinara 3 tablespoons light oil or olive oil 1 small white onion, finely chopped 4 large cloves garlic, finely chopped 1 cup white wine 2 to 3 cans chopped plum tomatoes (32 to 48 ounces total) 1 tablespoon fresh chopped oregano leaves 1 tablespoon fresh chopped parsley leaves 4 pounds fresh mussels, debearded, scrubbed and rinsed Salt and pepper 1 tablespoon fresh chopped basil leaves Pasta, as an accompaniment, or bruschetta for dipping Instructions: Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.) You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce. Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.
Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw 1 cup ancho chili powder 1/3 cup Spanish paprika 3 tablespoons ground dried oregano 3 tablespoons ground coriander 3 tablespoons dry mustard 1 tablespoon ground cumin 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 2 teaspoons chile de arbol 1 (6-pound) pork shoulder Salt and freshly ground black pepper Salt and freshly ground black pepper Chicken stock, if needed 1/4 cup rice wine vinegar 2 tablespoons Dijon mustard 2 teaspoons honey 1/2 teaspoon whole black peppercorns Salt 1/2 cup plus 2 tablespoons canola/olive oil blend Water, if needed 1 cup coarsely chopped green onions 1/4 cup red wine vinegar 2 serrano chiles 2 tablespoons mayonnaise Salt and freshly ground black pepper Salt and freshly ground black pepper 1/2 cup pure olive oil 1 head purple cabbage, finely shredded 1 small red onion, halved and thinly sliced 1/4 cup freshly chopped cilantro leaves Hamburger buns, for serving Instructions: For the Dry Rub: Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined. For the pork shoulder: Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours. Black Pepper Vinegar Sauce: Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick. Green Onion Slaw: Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste. For the pork shoulder: Remove the pork from the refrigerator 30 minutes prior to cooking. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.) Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (1/2 cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level. Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork. For assembly: Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.
Neelys Baked Ziti Salt 1 pound ziti 1 pound hot Italian turkey sausage, casing removed 1 medium onion, chopped 3 cloves garlic, chopped 1 (28-ounce) can diced tomatoes 6 ounces pesto 15 ounces ricotta cheese 1 (9-ounce) package washed spinach Butter, for baking dish 2 cups shredded mozzarella, plus more for topping 1 1/2 cups grated Parmesan, plus more for topping Instructions: Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander. In a large skillet over medium heat, saute turkey sausage. Add onion and garlic and saute until the sausage is cooked through. Use your spoon to break up the sausage while it cooks. Add the can of diced tomatoes and pesto and let simmer for 10 minutes. Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine. Butter a 4-quart baking dish, add the cooked pasta, then sausage mixture and cheese mixture. Top with a sprinkling of mozzarella and Parmesan. Bake until completely heated through and golden and crisp on top, about 20 minutes.
Emeril's Knife and Fork Open-Faced Sandwich 1 egg 1 tablespoon Creole mustard 1 lemon, juiced 2 teaspoons chopped garlic 1 tablespoon prepared horseradish 1 cup vegetable oil, plus extra for frying potatoes Salt Freshly ground black pepper 8 slices (1/2-inch thick) Italian bread 1/4 cup butter, at room temperature 3 pounds roasted pork butt 16 slices Meunster cheese 2 pounds new potatoes, thinly sliced, soaked in water and drained 1 tablespoon finely chopped fresh parsley leaves Instructions: Preheat the oven to 400 degrees F. For the white remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled. Spread each side of the bread with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the white remoulade. Mound about 1/3 of a pound on the meat on each piece of bread. Lay 2 slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes in a little hot oil in a saute pan until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place 2 open-faced sandwiches on each plate. Garnish each with a pile of potatoes and parsley.
Fajita Nachos 1/3 cup olive oil 4 cloves garlic 2 limes, juiced 2 canned chipotle peppers in adobo with a little adobo sauce Handful fresh cilantro 1 whole flank steak Olive oil, as needed 2 yellow onions, sliced 2 red/yellow bell peppers, sliced 1 tablespoon taco seasoning One 18-ounce bag sturdy tortilla chips 8 ounces grated Monterey Jack and Cheddar mix Handful fresh cilantro leaves Salsa Sour cream Pico de gallo Instructions: For the flank steak: Combine the olive oil, garlic, lime juice, chipotle peppers with sauce and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Put the flank steak in a large resealable plastic bag or baking dish. Pour in the marinade and make sure it adequately coats the meat. Seal the bag or cover tightly and refrigerate for 24 hours at least. For the nachos: When ready to make the nachos, preheat the oven to 350 degrees F. Heat an indoor grill pan to high. Remove the meat from the marinade (discard the marinade). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn it 45 degrees halfway through on both sides to get nifty grill marks.) Set aside to rest. In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add the onions and peppers, sprinkle over the taco seasoning and cook until the vegetables are somewhat soft and starting to get black bits, 3 to 5 minutes. Set aside. Slice half of the flank steak into strips against the grain, then chop the slices into smaller bites (see Cook's Note). Put the sauteed veggies on a cutting board and roughly chop to get them into smaller pieces. Arrange the tortilla chips on a large ovenproof platter (or baking sheet). Sprinkle plenty of cheese all over the top. Put the platter in the oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips). Generously sprinkle the peppers, onions and chopped steak all over the top. Garnish with cilantro leaves. Serve immediately with salsa, sour cream and pico de gallo.
Milwaukee-Style Old Fashioned 2 ounces brandy 1/2 ounce Simple Syrup, recipe follows Maraschino cherries, for garnish, plus 1 teaspoon cherry juice 4 dashes orange bitters 3 dashes regular bitters, such as Angostura Lemon-lime soda, to top Orange slices, for garnish 1 cup sugar Instructions: Fill an old-fashioned glass with ice. In a mason jar, combine the brandy, Simple Syrup, cherry juice, orange bitters and regular bitters. Shake very well to combine. Pour into the prepared glass and top with a splash of soda. Garnish with cherries and orange slices. Bring the sugar and 1 cup water to a simmer in a small saucepan; cook until the sugar is dissolved. Let cool. Refrigerate for up to 2 weeks.
Pepperoni Rolls 1 1/2 cups milk 3 tablespoons unsalted butter 2 tablespoons sugar One 1/4-ounce package active dry yeast Kosher salt 3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 large egg One 6-ounce stick pepperoni, cut crosswise onto 4 even logs and each split in half lengthwise 1/4 cup extra-virgin olive oil 1 1/2 cups shredded whole-milk mozzarella Instructions: Gently heat the milk and butter in a small saucepan until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F (but no warmer than 115 degrees F). Remove the saucepan from the heat and whisk in the sugar, yeast and 2 teaspoons salt. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes. Add the flour, egg and yeast liquid to a large bowl. Make the dough by mixing the ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough in order to deflate it while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour. Line 2 baking sheets with parchment. Transfer the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece into a ball, incorporating more flour as needed so the dough is no longer sticky but still pliable. Use your hands to flatten each ball to a 4 1/2-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, like a burrito, and place on the prepared baking sheets seam-side down. (It's ok if the filling is not fully encased at this point.) Repeat with the remaining pepperoni and cheese, placing the bundles on the baking sheets at least 1 inch apart to allow for a third rise. Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit. Preheat the oven to 350 degrees F. Brush the tops of the rolls with the remaining oil and bake until the crust is crispy and golden brown, 30 to 35 minutes.
Chipotle Pork Chops 2 chipotle chiles in adobo sauce, seeds removed, plus 2 tablespoons sauce from the can 4 cloves garlic 4 bay leaves 1 teaspoon ground cumin 3/4 teaspoon dried thyme 1/4 teaspoon ground cinnamon Kosher salt 1 large onion, halved and sliced 1 cup canned fire-roasted diced tomatoes 1 cup chopped fresh cilantro 1/3 cup extra-virgin olive oil, plus more for brushing 6 bone-in pork blade chops (1/2 to 3/4 inch thick; about 3 1/2 pounds total) Instructions: Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight. Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.) Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.
Tuna Soft Tacos 1 can or pouch (5 oz) tuna, drained and flaked 8 corn tortillas, warmed 1 cup shredded mixed cabbage 1/2 avocado, cubed 1 cup canned black beans, drained & rinsed 1/4 cup Cotija cheese, crumbled Your Favorite Salsa Lime wedges Instructions: Divide ingredients to fill tortillas. Fold and serve with your favorite salsa and a lime wedge.;
Grilled Papaya Caipirinha 1 papaya, peeled and cut in 1-inch slices, seeds saved for garnish 2 tablespoons extra-virgin olive oil, for brushing 1 lime, cut into 8 pieces 2 tablespoons raw sugar Crushed ice 2 ounces cachaca Mint sprig Papaya seeds Instructions: Preheat a grill to high. Brush the papaya slices with olive oil and put on the grill. Grill for 3 minutes per side and then transfer to a cutting board. Cut the papaya into large chunks. Fill 2 bucket glasses each with 4 pieces of lime, grilled papaya chunks, 1 tablespoon of raw sugar, and muddle the ingredients. Wrap whole ice cubes in a kitchen towel and pound the ice with a rolling pin, cocktail muddler, or heavy pan to create crushed ice. Fill the glasses with crushed ice and add 1-ounce of cachaca to each glass. Using a bar spoon, give all ingredients a few spins and add additional crushed ice. Garnish each drink with 1 slice of grilled papaya, a mint sprig, and several papaya seeds.
Veal Meatballs 1 cup fresh bread, cubed 1/2 cup water 1/2 cup wine 1 cup finely minced yellow onion 1 clove garlic, minced 1/4 cup minced flat leaf parsley 1 teaspoon fried oregano 1 egg, slightly beaten 1 pound ground lean veal Salt and freshly ground black pepper 1 teaspoon Essence, recipe follows 1/2 cup breadcrumbs Olive oil, for frying Kicked-up Tzatiziki Sauce, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1 medium cucumber, peeled, sliced in half, seeded and finely chopped 1 cup plain yogurt 1 tablespoon olive oil 1 teaspoon lemon juice or white wine vinegar 1/2 teaspoon salt 1 teaspoon dill or oregano 1 clove garlic, minced 1/2 teaspoon Essence Instructions: In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour. Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
Double Chocolate and Espresso Cookies 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli) 2 tablespoons unsalted butter, at room temperature 1/3 cup dark chocolate-covered espresso beans 1 cup flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon fine sea salt 3/4 cup sugar 2 eggs, at room temperature 2 tablespoons water 1 teaspoon pure vanilla extract 1 cup semi-sweet chocolate chips (recommended: Nestle Toll House) Instructions: Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside. In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt. In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
Spiked Blueberry Pie Milkshakes 1 1/2 cups vanilla ice cream 2/3 cup milk 3/4 cup frozen blueberries 1/4 cup vanilla vodka 3 tablespoons graham cracker crumbs, plus more for sprinkling 1 teaspoon vanilla extract Whipped cream for serving Fresh blueberries for garnish Instructions: Combine the ice cream, milk, frozen blueberries, vodka, graham crumbs and vanilla extract in a blender until pureed. Pour into a glass and cover with whipped cream. Top with extra graham crumbs and a few fresh blueberries.
Individual Fruit Compote Pies 1 whole egg 1 teaspoon water 1 (14 ounce) package puff pastry dough, thawed but still cold 1/2 cup fruit compote All-purpose flour Instructions: Preheat the oven to 375 degrees F. In a small bowl, whisk together the egg and water. Set aside. Place the puff pastry on a lightly floured surface and roll to 1/8-inch thick. Cut 12 (3 3/4- inch) circles from the puff pastry. If the dough begins to stick, lightly dust with flour. Place 2 teaspoons of the fruit compote onto the middle of each circle. Lightly brush the edges with the egg wash and fold the pastry over so that the edges meet. Using a fork, press the edges together to seal. Brush the tops of the pies with the egg wash and poke several holes in the top of the pies for steam to escape. Place the pies 1-inch apart on a baking sheet lined with parchment paper and bake until golden brown, approximately 25 minutes.
Peas and Prosciutto 1/4 cup Flavored Olive Oil (recipe follows) 1/2 cup finely chopped onion 1/2 cup diced prosciutto 1 15-ounce cans green peas, drained, or 2 cups fresh peas, cooked 1 cup chicken broth Salt and pepper to taste 1 cup fine-quality olive oil (such as Filippo Berio) 4 garlic cloves, peeled and crushed Instructions: Heat oil in a large saute pan over medium heat. Add onion and saute for 3 minutes or until translucent. Stir in the prosciutto and saute for an additional 3 minutes. Add the peas, broth and salt and pepper. Cook for about 3 minutes or until hot. Drain off all liquid. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Heat oil in a small, heavy saucepan on medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clear container and reserve, at room temperature, to use as flavored oil for frying and sauteing.
Hot Buttered Rum Cocktail 1 stick unsalted butter, softened 2 cups light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Pinch ground cloves Pinch salt Bottle dark rum Boiling water Instructions: In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.
Pork and Udon Noodle Soup 4 tablespoons canola oil, divided 2 medium carrots, chopped 1 small white onion, chopped 2 tablespoons chopped ginger 4 cloves garlic, chopped 1 habanero, seeded and chopped (or a milder chile if preferred) 2 cups shiitake mushrooms, chopped 1 head Chinese cabbage, chopped 2 tablespoons tamari soy sauce, plus more for drizzling 8 cups chicken stock 2 cups shredded Simple Roasted Pork Shoulder, recipe follows 1 (7-ounce package) udon noodles, prepared according to package directions 1 cup fresh cilantro leaves, for garnish 1 cup bean sprouts, for garnish Lime wedges, for garnish 3 tablespoons olive oil 3 tablespoons chopped garlic Salt and freshly ground black pepper 1 (4 pound) pork shoulder Instructions: Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes. To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired. Preheat the oven to 425 degrees F. In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Raspberry Valentines 1 store-bought pound cake 1 pint raspberries 2 tablespoons sugar 1/2 teaspoon fresh lemon juice 1/2 cup chilled whipping cream Instructions: Slice pound cake into 4 (1-inch) slices. With a medium-sized heart-shaped cookie cutter, cut out hearts from each slice of pound cake. Set aside. In a medium bowl combine 1/2 the raspberries and the sugar. Crush berries with a fork. Add remaining raspberries to the bowl. Add the lemon juice and mix well. Whip chilled cream until the soft peak stage. Using 2 dessert plates, place 1 heart on each plate. Pour 3/4 of the raspberry mixture over each cake. Cover cakes with another pound cake heart. Top with whipped cream and remaining raspberry mixture.
Horchata 3 cups long grain white rice Water to cover, plus 6 quarts water 2 cups raw almonds, unshelled 1/4 cup freshly ground cinnamon 2 1/2 cups sugar, or to taste Instructions: Rinse the rice. Cover with water and soak for 12 hours. Drain. Wash the almonds, cover with water, and soak for 6 to 8 hours. Shell the almonds and slip the skins off them. Discard the shells and skins. Puree the rice in a blender. Set aside. Puree the almonds, to a fine paste, in a blender. Mix the rice, almond paste, cinnamon, sugar, and the 6 quarts water, in a large glass jar or clear pitcher. Refrigerate until chilled. Serve the horchata in tall glasses over ice cubes.
Duck Breast with Lentils, Peach Chutney and Pickled Mustard Seeds 1 tablespoon olive oil 1/4 white onion, small diced 1 clove garlic, minced 1 carrot, small diced 1 stalk celery, small diced 1 cup red lentils 1 bay leaf 1 bunch fresh thyme, tied with kitchen string 1 tablespoon olive oil 1/2 white onion, small diced 1 cup short-grain rice 2 cups coconut milk Kosher salt 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fenugreek 1 teaspoon black peppercorns 1/2 teaspoon ground nutmeg 4 cloves 1 tablespoon duck fat 1 clove garlic 1 shallot 2 peaches, peeled and medium diced 2 tablespoons ground turmeric 2 tablespoons apple cider vinegar Pinch crushed red pepper Kosher salt 1/4 cup brown sugar 1/2 cup coconut milk 1/2 cup chicken stock, plus more as needed 1/2 cup apple cider vinegar 2 tablespoons mustard seeds 2 tablespoons kosher salt 2 tablespoons granulated sugar 1 tablespoon duck fat 1 bunch mustard greens (about 1/2 pound), stems removed and discarded and leaves cut into chiffonade Kosher salt 1 tablespoon olive oil 2 duck breasts Kosher salt Instructions: For the lentils: Add olive oil to a high-sided saucepan with a lid and heat until shimmering. Add white onion and saute until translucent, about 2 minutes. Add garlic and saute for an additional minute. Add carrot and celery and cook until just softened, about 4 minutes. Add lentils, bay leaf and thyme stir to coat lentils. Add 2 cups water to cover. Bring to a boil, then reduce to a simmer and cover. Cook until tender, about 30 minutes. Remove and discard thyme bundle. For the rice: Meanwhile, add olive oil to a small saucepot. Heat until shimmering. Add onion and cook until translucent, about 2 minutes. Add the rice and mix to coat in oil. Add the coconut milk and a big pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, about 20 minutes. For the spice blend: Heat a medium skillet over medium heat. Add coriander, cumin, fenugreek, peppercorns, nutmeg and cloves. Moving the pan constantly, toast the spices until fragrant, about 3 minutes. Remove spices to a spice grinder and pulse a few times until mixed (it's okay if there are some larger pieces). Set aside until ready to use. For the chutney: Add duck fat to a medium saucepot over medium heat and cook until shimmering. Add the garlic and shallot and saute until translucent, about 2 minutes. Add the peaches, turmeric, vinegar, crushed red pepper, a pinch of salt and 1 teaspoon of the spice blend. Cook, stirring, until peaches begin to soften, about 5 minutes. Add brown sugar, coconut milk and chicken stock. Bring to a boil, then reduce to a simmer and allow to reduce by half until thick and syrupy, about 20 minutes. For the pickled mustard seeds: Add vinegar, mustard seeds, salt, granulated sugar and 1/2 cup water to a small saucepot and bring to a boil. Remove from heat, then allow to cool at least 30 minutes at room temperature or up to overnight in the refrigerator. Set aside until ready to use. For the mustard greens: Meanwhile, add duck fat to a medium saute pan and heat over medium heat until shimmering. Add mustard greens and a big pinch of salt and saute until just tender. For the duck: Add olive oil to a large saucepan over medium heat. Sprinkle duck breasts with salt and add duck breasts to pan skin-side down. Cook until skin fat is rendered and skin is crisp, about 15 minutes. Flip and cook for an additional 5 minutes. Slice duck breasts on a bias and garnish with chutney and mustard seeds. Serve with rice, greens and lentils on the side.
Ron's Triple-Chocolate Chip Cookies 8 ounces (2 sticks) unsalted butter 3/4 cup granulated sugar 3/4 cup firmly-packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour (scooped and leveled) 1 teaspoon salt 1 teaspoon baking powder 4 ounces chopped walnuts, pecans, or almonds (about 1 cup) 5 ounces bittersweet chocolate, roughly chopped to pieces 5 ounces milk chocolate, roughly chopped to pieces 5 ounces white chocolate, roughly chopped to pieces Instructions: Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy. Beat in the eggs and vanilla. In a separate bowl, whisk together the flour, salt and baking powder. On low speed, add the flour mixture to the butter mixture in a few additions, scraping the bowl and beater in between. Do not over mix. Stir in the walnuts and the three types of chopped chocolate. Cover the bowl and refrigerate for at least 1 hour to firm. Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use non-stick baking sheets. Using an ice-cream scoop or a slightly heaping tablespoon, drop mounds of the cooled cookie dough about 2 inches apart on the prepared baking sheets. Bake for 12 to 15 minutes until the bottoms are brown, and the chocolate pieces have melted. Underbake for chewy cookies, or bake to the higher end of the time range for crispier cookies. Remove to a rack to cool completely. Store in an airtight container for up to 3 days.
Sunny's Open-Faced Grilled BLT One 13.8-ounce pop-tube pizza dough 2 tablespoons olive oil 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh rosemary 2 cloves garlic, grated on a rasp Kosher salt and freshly ground black pepper 1 tablespoon light brown sugar 1/4 teaspoon cayenne pepper Zest of 1 lemon Freshly ground black pepper 4 slices thick-cut bacon Two 1-inch slices beefsteak tomato One 1-inch slice iceberg lettuce or 1 heart of romaine, sliced lengthwise 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1 teaspoon honey 1 teaspoon lemon juice 1 teaspoon sriracha seasoning Instructions: For the bread: Preheat the grill to 400 degrees F. Lay out the dough on a work surface and sprinkle with the olive oil, parsley, rosemary, garlic, a pinch of salt and a few grinds of pepper. Fold it over itself and roll out or just press with your hands to make a square that could fit four slices of bread, because that's the goal. (You will eventually want to cut this into fourths to serve.) Place on the direct heat of the grill and cook until it releases from the grill and is slightly golden brown, 3 to 5 minutes. Flip and cook until done, 5 to 8 minutes. For the bacon: Mix the brown sugar, cayenne pepper, zest and a few grinds of black pepper in a bowl. Press the bacon into this mixture and place on a piece of nonstick aluminum foil on the grill. Cook, without flipping, until the bacon is crispy, 18 to 20 minutes. Remove from the grill and roughly chop. For the tomatoes and lettuce: Brush the tomato slices and lettuce with olive oil and sprinkle with a pinch of salt and pepper. Place the tomatoes and lettuce directly on the grill and cook, flipping halfway through, until the tomatoes and lettuce are slightly charred, 3 to 5 minutes. Build the sandwiches: Mix the mayonnaise, honey, lemon juice and sriracha seasoning in a small bowl. Chop the grilled tomatoes and lettuce. Add the chopped tomatoes to the bread and press them slightly into the bread, then add the chopped bacon and piles of lettuce. Drizzle with the sriracha mayonnaise. Cut into four pieces and serve.
Almond Baklava 2/3 cup honey 1/3 cup premium orange juice 1/3 cup water 3 cups whole natural almonds, roasted 1 3/4 cups sugar 1 tablespoon ground cinnamon 1 teaspoon allspice 1/4 teaspoon salt 3 sticks unsalted butter, melted and cooled slightly 1-pound package phyllo dough, thawed for 15 to 30 minutes if frozen Instructions: Syrup: Combine ingredients in a microwave-safe container, and cook on high heat 1 minute. Stir and cook 1 more minute. Let cool to room temperature, then refrigerate until cold. Baklava: Put oven rack in middle position and preheat oven to 350 degrees F. Place almonds in a food processor and process with sugar, cinnamon, allspice and salt until almonds are roughly ground. Generously brush a 13 by 9 by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Add a couple of tablespoons of almond mixture. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, brushing every second sheet generously with butter and add 1 cup of the almond mixture, until 10 sheets of phyllo have been used, total. Brush top layer of phyllo with butter. Let baklava stand at room temperature to harden slightly, about 10 to 15 minutes. Using a sharp knife, cut baklava into 6 equal squares, then cut each piece in half diagonally to make 12 triangles. Be sure to cut all the way through. Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. Cover when baklava is at room temperature. Do not chill. Baklava keeps in an air-tight container up to 1 week.
Handcrafted Mushroom Lasagna 2 cups bread flour 2 cups semolina, plus more for dusting 2 tablespoons extra-virgin olive oil 2 tablespoons salt 1 egg yolk 1 cup warm water 1 gallon whole organic milk 1 1/2 ounces white distilled vinegar 1 tablespoon salt 2 tablespoons extra-virgin olive oil 1 onion, chopped 4 cloves garlic, minced 2 packs exotic wild or cultivated mushrooms, cleaned and sliced Salt and freshly ground black pepper 3 ounces white wine 1 cup low-sodium chicken stock 1 bunch Swiss chard, leaves and stems chopped 2 ounces unsalted butter Lemon juice Fresh bay leaves, for garnish Instructions: For the pasta: Place the flour and semolina the bowl of an electric mixer with a paddle attachment. In a separate bowl, whisk together the olive oil, salt and egg yolk. Mix the flour and semolina for 1 minute, then pour in the egg mixture and mix for another minute. Add 3/4 cup warm water. Add more water, 1 tablespoon at a time, until the pasta dough comes together. Remove the dough from the mixer and wrap in plastic wrap. Let rest for 15 minutes. Using a pasta roller, roll the dough into thin sheets, according to the pasta machine directions, and cut the sheets into approximate 2-by-4-inch rectangles Dust the pasta squares lightly with semolina and place on a baking sheet covered with parchment paper. Cover with plastic wrap and refrigerate until ready to use, up to 2 days For the fresh ricotta: Place the milk, vinegar and salt into a large, thick-bottomed saucepan over medium heat. Bring the mixture to 185 degrees F, stirring occasionally. Without stirring, let simmer for 20 minutes. Set a strainer over a large non-reactive bowl or container and line a strainer with cheesecloth. Remove the milk mixture from the heat and gently ladle into the strainer. Let drain for 20 minutes. Cover and refrigerate until ready to use. Will keep for up to one week. When ready to use the ricotta, be sure to reserve the whey water. For the mushrooms: Heat a large saute pan over medium-high heat and add the olive oil and onions. Saute the onions until translucent, and then add the garlic. Cook for 1 minute, and then add the mushrooms and some salt and pepper. Saute the mushrooms until golden. Add the white wine and simmer until the liquid is reduced by half. Add the stock, Swiss chard and butter. Taste and season with lemon juice, salt and pepper. Keep the mushrooms warm. To serve: Bring a pot of salted water to a boil and add the pasta squares. Cook the pasta to just al dente and add immediately to the hot mushroom mixture. Toss to coat. Taste and add lemon juice, salt and pepper as needed. On each plate, create a mound of overlapping pasta and mushrooms, top with a dollop of fresh ricotta and garnish with a fresh bay leaf.
Lightly Cured Hamachi with Cilantro, Peanut, Lime and Tamarind 1 1/4 pounds hamachi, skin off 1 cup granulated sugar 1 cup kosher salt, plus more for seasoning 3 cups water 1/4 cup tamarind paste 2 tablespoons palm sugar 1 dried Thai chile, halved 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons lime juice 2 tablespoons crushed roasted peanuts 2 ounces salmon roe 3 radishes, thinly sliced on a mandoline Mint leaves, sliced into a chiffonade, for garnish Micro cilantro, for garnish Flaky sea salt, for garnish Instructions: Place the hamachi into a shallow dish and cover with the sugar. Rub the sugar all over the fish and pack it on tightly. Let it sit for 10 minutes. Wash the fish and pat dry. Repeat this process with the kosher salt, allowing it to sit for 10 minutes. Wash the fish again and pat dry. Add the water, tamarind, palm sugar and Thai chile to a small saucepan. Bring to a boil, then reduce by three-quarters until thickened, about 20 minutes. Add 1/4 cup of the oil and bring back to a boil for 1 to 2 minutes. Turn off the heat and allow to cool. To make the vinaigrette, combine the lime juice, the remaining 2 tablespoons oil and salt to taste in a small bowl and whisk to combine. Slice the hamachi into 1/2-inch-thick slices. Place 3 slices onto the bottom of each dish. Garnish each slice evenly with the crushed peanuts, salmon roe and sliced radish. Spoon some of the vinaigrette around the fish, followed by the tamarind sauce. Garnish with mint leaves, micro cilantro and flaky sea salt.
Peppermint Hot Chocolate Cupcake 2 ounces mini semisweet chocolate chips 1 cup hot-brewed coffee 2 cups sugar 1 2/3 cups all-purpose flour 1 cup unsweetened cocoa powder 1 1/3 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup buttermilk 1/2 cup vegetable oil 1/2 teaspoon vanilla extract Chocolate Ganache, recipe follows Peppermint Marshmallow Buttercream Frosting, recipe follows 1/4 cup crushed peppermint candies 1/2 cup heavy cream 1/2 tablespoon unsalted butter 6 ounces semisweet chocolate 1/2 cup butter, softened 7 ounces marshmallow creme 1 teaspoon peppermint extract 4 cups powdered sugar 2 tablespoons milk Instructions: Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners. Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined. Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely. While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting. Put the frosting into a pastry bag fitted with a star tip. To assemble: Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes. Sprinkle with crushed peppermint candies. Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool. Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.
Shrimp and Mussel Thai Noodle Bowl 1 quart chicken broth, low sodium 1/2 white onion 1 (2-inch) piece fresh peeled ginger 2 stalks lemon grass, white part only, cracked open 4 kaffir lime leaves, fresh or dried* 2 limes, juiced 2 tablespoons Thai fish sauce* 1 (13-ounce) can unsweetened coconut milk 1 tablespoon Thai red curry paste* Pinch paprika Rice flour, for dredging 1 pound large shrimp, peeled and deveined 2 tablespoons peanut oil 2 dozen mussels, steamed 1 bunch asparagus, tips only 8 ounces shiitake mushroom caps, sliced 1 pound fresh Udon noodles 12 pea tendrils 1/2 cup roughly chopped mint leaves 1/2 cup roughly chopped cilantro leaves 1/2 cup chopped cashews Daikon sprouts, for garnish Instructions: To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes. Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.
Poppy Seed-Chicken Pitas 3 skin-on, bone-in chicken breasts (about 2 pounds) Kosher salt 1 large orange 1/2 cup mayonnaise 1/3 cup sour cream or low-fat Greek yogurt 1 tablespoon dijon mustard 1 stalk celery, chopped 1/2 cup chopped pecans, almonds or walnuts, toasted 1/4 cup chopped fresh chives 1 1/2 tablespoons poppy seeds Freshly ground pepper 1/2 cup dried apricots, chopped (optional) Torn lettuce leaves, for serving 4 whole-wheat pitas, halved Photograph by Antonis Achilleos Instructions: Cover the chicken with cold water in a saucepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let cool. Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired. Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.
Simple Spring Salad 1 head butter lettuce, torn into bit-size pieces 1/4 cup torn fresh mint leaves 1/4 cup thinly sliced radishes 3 tablespoons toasted salted sunflower seeds 1 tablespoon apple cider vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/2 cup freshly grated Pecorino-Romano cheese Instructions: Toss the lettuce with the mint, radishes and sunflower seeds in a large bowl. In a small bowl, whisk together the cider vinegar, olive oil and salt. Drizzle the salad with the dressing, and sprinkle with the Pecorino-Romano.
Soda Cake 1 boxed cake mix One 12-ounce can soda Instructions: Combine the cake mix and soda, then bake according to the cake mix baking instructions (do not add the additional ingredients on the box--just the soda). Recommended combinations: spice cake and ginger ale, vanilla cake and orange soda and chocolate cake and cherry soda.
Creamy Fondue with Poached Egg and Baguette 8 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups heavy cream Pinch kosher salt 4 ounces cream cheese 4 ounces grated muenster cheese 1 tablespoon white vinegar 4 large eggs 1 baguette Chopped fresh chives, for garnish Instructions: Melt 4 tablespoons of the butter in a medium skillet over medium heat. Stir in the flour and cook for 1 to 2 minutes. Pour in the cream and bring to a simmer. Turn off the heat and add the salt and cheeses. Let sit for a minute or 2, and then stir to melt the cheeses completely. Cover and keep warm. Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs. Split the baguette and toast it under the broiler. Slather with the remaining butter and cut into slices. Fill individual bowls with the cheese mixture and top with the poached eggs. Garnish with chives and serve with the toasted bread.
Greek Nachos 1 cup plain whole-milk Greek yogurt 3 tablespoons lemon juice 1 tablespoon honey 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper Six 5-inch pita rounds 3 tablespoons olive oil 1 1/2 teaspoons paprika 1 teaspoon kosher salt 1 1/2 cups crumbled feta cheese 1 large red bell pepper, chopped 1 medium red onion, finely chopped 1 medium tomato, chopped 3/4 cup sliced kalamata olives 3 tablespoons thinly sliced chives Instructions: For the dressing: Whisk together the yogurt, lemon juice, honey, garlic powder and cayenne until smooth. For the nachos: Preheat the oven to 400 degrees F. Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes. Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper and red onion. Broil until the cheese starts to melt, about 3 minutes. Sprinkle the wedges with the tomato, olives and chives. Transfer the dressing to a squeeze bottle or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.
Grilled Portobello and Rajas Salsa Taco with Queso Fresco 1/4 cup ancho chile powder 2 tablespoons ground coriander 2 tablespoons dry mustard 2 tablespoons paprika 2 tablespoons freshly ground black pepper 2 tablespoons kosher salt 1 tablespoon chile de arbol or cayenne pepper 1 tablespoon ground cumin 1 tablespoon dried oregano 2 large portobello mushrooms, stems removed Canola oil, for brushing vegetables 1 large or 2 medium Anaheim chiles 1 large yellow bell pepper 1 large red bell pepper Kosher salt and freshly ground black pepper 1/2 cup chopped fresh cilantro 2 tablespoons extra-virgin olive oil 6 scallions, thinly sliced 1 Fresno chile, finely diced Juice of 1 lime Eight 8-inch flour tortillas 1 cup crumbled queso fresco Lime wedges, for serving Instructions: Heat a grill to medium high. For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.) For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes. For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm. Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper. Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.
Memphis Iced Tea Ice Whiskey 1 can soda Sweet iced tea Lemon slices, for garnish Instructions: Fill 4 tall glasses with ice cubes. To each glass add a shot of whiskey, a spritz of soda and top with sweet iced tea. Stir to combine and garnish with a lemon slice.
Sweet Grilled Peaches with Honeyed Vanilla Bean Mascarpone and Walnut Sugar 1 stick unsalted butter 1/2 cup honey 1 1/2 vanilla beans, divided 10 ounces mascarpone cheese 1/4 cup honey 1/2 vanilla bean 4 ripe white peaches, rinsed and blotted dry 1/2 cup finely ground walnuts 6 tablespoons coarse white sanding sugar Instructions: Melt butter and honey in a small saucepan over medium-low heat. Split the whole vanilla bean in half lengthwise. Scrape all the seeds from 1 vanilla bean and place into saucepan along with the vanilla bean. Stir to combine; let simmer until sauce has thickened, about 5 minutes then reduce heat to low. Preheat indoor grill pan to medium heat on stovetop. Place mascarpone cheese and honey into a medium bowl. Split the remaining 1/2 vanilla bean in half lengthwise, scrape all the seeds from the bean and place into bowl; discard the bean. Stir to combine and set aside. Cut each peach in half and discard the pit. Dip peaches cut side down into the butter-honey sauce and in batches, place onto hot grill pan. Grill for 2 to 3 minutes, until peaches have nice grill marks. Combine walnuts and sugar into a bowl. Place grilled peaches, onto serving plates, 2 per plate. Top each with a dollop of mascarpone cheese and sprinkle with walnut sugar. Remove the vanilla bean from honey sauce and drizzle a spoonful of warm sauce over peaches and plates. Serve warm.
Big Daddy's Blackened Tilapia 3 tablespoons smoked paprika 1 teaspoon salt 1 tablespoon onion powder 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon dried ground thyme 1 teaspoon dried oregano 1/2 teaspoon garlic powder 4 tilapia fillets 2 tablespoons grapeseed oil 1/2 lemon, juiced Instructions: In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.
Teriyaki Salmon 10 ounces soy sauce 8 ounces mirin 8 ounces sake 3 ounces sugar 4 salmon fillets Kosher salt and freshly ground black pepper 1 tablespoon potato flour or cornstarch 3 tablespoons vegetable oil 1 spring onion, green parts only, chopped Instructions: For the teriyaki sauce: Combine the soy sauce, mirin, sake and sugar in a bowl. Add the mixture to a large nonstick skillet and bring to a light simmer over medium heat, stirring gently, until the sugar is dissolved. Remove from the heat. Transfer to a bowl and set aside to let cool. Wipe out the skillet with a paper towel. For the salmon: Sprinkle each salmon fillet with salt and pepper. Put the potato starch in a bowl and season with salt and pepper. Lightly dust each fillet with potato flour all over. Set a skillet over high heat until hot, then add the oil. Add the salmon and fry each side until golden brown all over, 3 to 4 minutes total. Remove the salmon to a plate. Add 1/2 cup of the teriyaki sauce to the skillet. Transfer the remaining sauce to an airtight container and reserve for another use; the sauce will keep up to 3 weeks in the refrigerator. Bring the sauce in the skillet to a boil over medium heat, then immediately reduce the heat and bring to a simmer. Cook until the sauce is reduced by half then return the salmon to the skillet and warm through. Turn off the heat and spoon the sauce over the salmon. Sprinkle the salmon with spring onions and serve.
Risotto Cakes 3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe 2 large eggs 1/2 cup frozen corn, thawed 1/2 cup fresh bread crumbs 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper 1/4 cup canola oil Instructions: In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet. Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
Butternut Squash, Potato and Ginger Soup 2 tablespoons unsalted butter 1 cup chopped sweet onion 1 cup peeled chopped potato 1 tablespoon peeled chopped fresh ginger Pinch of freshly grated nutmeg 1 clove garlic, minced 1 sprig fresh thyme, plus more leaves, for serving Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium chicken broth 3 cups chopped peeled butternut squash 1/4 to 1/2 cup heavy cream, plus more for drizzling (optional) Toasted pepitas, for serving Instructions: Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer. Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper. Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.
Rueben Burger 1/2 cup mayonnaise 1/4 cup catsup 1/4 cup pickle relish 1 tablespoon rice wine vinegar 1 teaspoon celery seed 1 teaspoon hot sauce, such as Tabasco 2 cups sauerkraut, drained Grapeseed oil, for cooking 1 pound ground beef, 80/20 blend 1 pound corned beef, ground 1 pound ground pork Salt and freshly ground black pepper 4 slices Swiss or Gruyere cheese 2 tablespoons butter, cut into pats 4 good-quality kaiser rolls Instructions: For the dressing: In a bowl, whisk together the mayonnaise, catsup, relish, vinegar, celery seed and hot sauce, mixing well. Then blend with the sauerkraut and hold. For the burgers: Preheat a grill to 350 degrees F. In a bowl, blend the beef, corned beef and pork by hand, mixing well until evenly and thoroughly mixed. Next, portion the meat into 4 equal patties and sprinkle evenly with salt and pepper on both sides. Grill the burgers on the first side for 5 to 6 minutes, then flip and repeat grilling on the second side. While the burgers are cooking, in a saute pan over high heat, add grapeseed oil, allow to heat until smoking then reduce the heat to medium. Next, add the dressed sauerkraut and cook until browned, 3 to 4 minutes, stirring with a spatula during the process. Once cooked, add one-quarter of the dressed kraut on the top of the burgers, and then top with the cheese. To build the burgers: Heat a pan over medium-high heat, add the butter to the pan and brown the rolls one at a time, repeating the process until all the rolls have been browned. Then place the dressed burgers on the bottom buns, finish with the bun top and serve.
Tempura Lobster and Enoki-Miso Salad Roll 2 cups rice flour 1/2 tablespoon togarashi or chile powder 1 quart cold club soda water 1/2 tablespoon shiro-miso (light) 1 teaspoon sugar 2 tablespoons sake 1 tablespoon canola oil 4 sheets yaki-nori 4 raw lobster tails, sliced very thinly on the bias 1 package enoki mushrooms 1 package daikon sprouts Salt and white pepper, to taste Sushi Rice, recipe follows 4 cups sushi rice (Calrose/short grain) Water, up to Mount Fuji 1 cup rice wine vinegar 1/4 cup mirin 1/2 cup sugar Instructions: Preheat a fryer or large stock pot of oil to 450 degrees. In a bowl, mix flour with togarashi and whisk in soda water until a pancake batter thickness is achieved. In another bowl, whisk together the miso, sugar and sake. Whisk in the oil. Lay one sheet of nori, shiny side down. Lay lobster on the bottom 1/2 of the nori closest to you. Brush on a little of the miso mix. Mix the remaining miso mix with the enokis and sprouts. Check for seasoning. Lay a small layer of salad on the lobster. Using wet hands, lightly pat on a small column of rice in the middle of the salad. Roll nori and lobster around the rice. Moisten the edge with water to seal. Let rest 30 seconds before frying. Repeat process. Dip the rolls in the tempura batter and fry until golden brown, only 2 minutes. The lobster will be barely cooked. Drain on paper towels and season very lightly with salt. PLATING Place a small mound of salad on a serving plate. Slice roll both straight and on the bias and surround the salad. Serve immediately. Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.
South Beach Wine and Food Festival Cupcakes 4 ounces red wine, such as cabernet-zinfandel blend 4 1/4 ounces all-purpose flour 7 ounces sugar 1 1/2 ounces dark cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 ounces soybean vegetable oil 4 ounces sour cream 2 ounces whole eggs 1 teaspoon vanilla extract 8 ounces red wine, such as cabernet-zinfandel blend 3 1/2 ounces heavy cream 10 1/4 ounces semisweet chocolate couverture, finely chopped 1 ounce light corn syrup 4 1/4 ounces egg whites 6 ounces sugar 1 1/2 ounces cabernet wine powder 12 1/2 ounces unsalted butter, softened 24 amarena cherries Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners. Combine the red wine, flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric stand mixer. Whip on medium speed for 2 minutes. Scrape down the sides of the bowl, and then add the vegetable oil and sour cream. Mix on medium speed for 1 additional minute. Scrape down the sides of the bowl, and then add the eggs and vanilla extract. Mix on medium speed for 1 minute. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely. For the ganache: In a medium saucepot, bring the red wine and heavy cream to a rolling simmer. Remove from the heat and stir in the chocolate with a whisk. Stir until the chocolate is fully melted and emulsified. Stir in the corn syrup. Pour into a small bowl and wrap tightly. Allow to cool at room temperature for at least 2 hours, until the ganache has fully set. Place the ganache into a pastry bag fitted with a medium round tip. For the buttercream: In a double boiler, combine the egg whites, sugar and cabernet wine powder. Stir with a whisk until the mixture is warm and the sugar is fully dissolved. Pour the warm egg white mixture into the bowl of an electric stand mixer. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter. Place into a piping bag fitted with a small round tip. To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill each with 2 cherries. Pipe cabernet-zinfandel chocolate ganache generously on top of the cupcakes, and top with cabernet buttercream, piped to look like a cluster of grapes.
Chicken Pot Pie Pockets Two 10 1/2-ounce cans cream of chicken soup One 10-ounce bag frozen vegetables (carrot, corn and green bean mix) 1 teaspoon garlic powder 1 small rotisserie chicken, meat shredded, skin and bones discarded Kosher salt and freshly ground black pepper 2 boxes refrigerated pie crusts (2 crusts in each box) 1 large egg, beaten Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl. Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters, then trim the edges to create rectangles. Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed. Brush with the egg and poke a few fork holes in the top. Repeat with the remaining rectangles and filling to make 8 pot pie pockets. Transfer to the prepared baking sheets. Bake until golden brown, 20 to 30 minutes.
Spring Chicken with Carrots and Peas 1 whole chicken, cut up into 8 pieces Handful fresh flat-leaf parsley, finely chopped 2 to 3 slices lemon 2 bay leaves Salt and freshly ground pepper 1 tablespoon EVOO 6 large shallots, sliced 1 teaspoon sugar 1 cup dry white wine 3 cups shelled fresh peas or defrosted frozen organic peas 1 large bunch spring carrots (3/4 to 1 pound), thinly sliced on an angle 3 tablespoons butter, plus more for the bread Handful fresh dill, chopped Baguette, for serving Instructions: Place the chicken wings in a small saucepot and cover with water. Add the lemon and bay leaves, and sprinkle with salt. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes. Meanwhile, pat the remaining chicken pieces dry and sprinkle liberally with salt and pepper on both sides. Heat the EVOO in a deep skillet or wide Dutch oven over medium-high heat. Add the chicken, side-down, and cook until crisp, 15 to 18 minutes. Flip the chicken and cook, partially covered with a lid or foil, until cooked through, 8 to 10 more minutes. Remove the chicken to a plate. Lower the heat a bit, then add the shallots and sugar to the skillet and season with salt and pepper. Cook until tender, about 10 minutes. Deglaze the pan with the wine, scraping up the browned bits from the bottom, and cook until reduced by half, 2 to 3 minutes. Strain the poaching liquid and add 1 cup of it to the skillet. Add the peas, carrots and herbs, then stir in the butter and season with a little more salt and pepper. Bring to a simmer and cook until the peas and carrots are tender, 6 to 7 minutes. If you are not serving the stew immediately, stop after you add the carrots and peas (do not simmer them). Arrange the chicken on top and cover. Cool and store in the refrigerator. To serve, removed the chicken to a broiler pan and crisp up under the broiler. Simmer the stew until the peas and carrots are tender, 6 to 7 minutes. Return the chicken to the stew. Ladle the stew into shallow bowls and top with the chicken. Serve with warm buttered baguette. Cook's Note: You can use store-bought chicken stock instead of the poaching liquid if you want to skip that step.
Lemon and Pepper Marinated Chicken Cutlets with Arugula 2 cloves garlic Kosher salt and freshly ground black pepper 1 teaspoon finely grated lemon zest 1/3 cup fresh lemon juice (from about 3 lemons) 1/3 cup plus 2 tablespoons extra-virgin olive oil 8 thin chicken cutlets (about 2 pounds total) 4 cups loosely packed baby arugula 1 tomato, diced 1/4 cup shaved Parmesan, for serving Instructions: Smash the garlic cloves, sprinkle with 2 teaspoons kosher salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste. Transfer to a lidded storage container. Add 1/2 teaspoon pepper and the lemon zest. Whisk in 1/4 cup of the lemon juice and 1/3 cup of the olive oil. Add the chicken cutlets; toss to coat. Cover and refrigerate 1 hour or up to overnight. Heat a heavy grill pan over medium-high heat. Working in batches, cook the chicken cutlets until charred and cooked through, about 2 minutes per side. Transfer the chicken to serving plates. Toss the arugula and tomatoes in a medium bowl with the remaining 2 tablespoons olive oil, the remaining 1 1/2 tablespoons lemon juice and season with salt and pepper. Divide evenly and mound on top of each chicken cutlet. Top with cheese and serve.
Ranch Dressing 3/4 cup lowfat buttermilk 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons white wine vinegar 1 tablespoon dried chives 1 tablespoon dried parsley flakes 1 1/2 teaspoons kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon freshly ground black pepper Instructions: In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine. Store in an airtight container in the refrigerator for up to 1 week.
Summer Zucchini and Tomato Panzanella Salad 2 zucchini, washed, sliced lengthwise (about 6 slices from each) Juice of 2 lemons Salt 1 cup cubed day-old bread 1/2 cup extra-virgin olive oil, plus more for drizzling 1/2 bunch fresh oregano, chopped 1/2 bunch fresh mint, chopped 1/4 cup red wine vinegar 1 clove garlic, thinly sliced Freshly ground pepper 1 pint cherry tomatoes, washed, sliced in half 8 fresh basil leaves, chiffonade, plus more for garnish Instructions: Preheat the oven to 375 degrees F. Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles. Brush with the lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt. Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes. For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper. Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil. Serve with the remaining vinaigrette on the side.
Perfectly Pecan Praline Cookies 1/3 cup sugar 2 tablespoons water 1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling 1 cup butter, at room temperature 1 cup brown sugar, packed 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 4 ounces white chocolate Instructions: Preheat oven to 350 degrees F. Praline: In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough. Cookies: In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined. Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned. While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.
Red Velvet Deep-Fried Sandwich Cookies Vegetable oil, for deep-frying 2 cups complete pancake mix, such as Bisquick or Aunt Jemima 2 tablespoons unsweetened cocoa powder 2 tablespoons confectioners' sugar, plus more for dusting 5 drops red gel food coloring, plus more as needed 24 chocolate sandwich cookies, such as Oreo Instructions: Heat 2 to 3 inches of oil in a Dutch oven or deep cast-iron skillet to 365 degrees F. Mix the pancake mix, cocoa and confectioners' sugar in a medium bowl. Add the amount of water called for in the pancake mix package directions plus 5 drops red food coloring. Whisk together until well combined. Add more food coloring as needed to turn the batter a deep red. Dip about a third of the cookies in the batter, turning to coat. Let the excess batter drip back into the bowl, then carefully add the cookies to the hot oil. Fry until puffed and crisp, turning once, 2 to 3 minutes. Drain on a paper-towel-lined plate. Repeat with the remaining cookies in two more batches, allowing the oil to return to 365 degrees between batches. Dust the cookies with confectioners' sugar and serve hot
Farmhouse Hash with Pot-poached Eggs 1 tablespoon canola oil 1/2 medium yellow onion, diced 1 carrot, diced 2 stalks celery, diced 2 large red potatoes, small diced 1/2 pound sweet Italian sausage 1 teaspoon paprika 1 teaspoon chopped garlic 1/2 teaspoon red pepper flakes Salt and pepper 1 teaspoon white vinegar 4 eggs Instructions: Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes. Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
Coconut Pops 1 1/3 cups half-and-half 1/2 cup unsweetened coconut flakes 1/4 cup brown sugar 1 teaspoon vanilla One 13.5-ounce can coconut cream
Toasty Bacon-Berry PB and J 4 slices good-quality white sandwich bread 2 tablespoons creamy peanut butter 2 tablespoons strawberry jelly Pinch chipotle powder 2 tablespoons chopped toasted pecans 3 fresh strawberries, sliced 1/2 banana, sliced 4 strips bacon, cooked until crispy Instructions: Toast the bread, and then spread 2 of the slices of bread with the peanut butter and jelly. Sprinkle the chipotle powder over the jelly, then top with the pecans, strawberries and bananas. Top with the bacon and then finish with the 2 remaining slices of bread. Cut in half and serve.
Classic Daiquiris 1 cup sugar 1 1/3 cups freshly squeezed lime juice (9 limes) 1 1/3 cups dark rum Very thin round slices of lime, for serving Instructions: Combine the sugar with 1 cup water in a small saucepan, and heat until the sugar dissolves completely. Set aside to cool or refrigerate for up to 2 weeks. When ready to make the cocktails, combine the lime juice, 1 cup of the sugar syrup, and the rum in a pitcher. Fill 6 cocktail glasses with ice and pour the mixture over the ice. Garnish each cocktail with a slice of lime and serve ice cold.
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter 2 pounds sweet potatoes 2/3 cup whole milk ricotta cheese 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface 1/2 cup unsalted butter (1 stick) 20 fresh sage leaves 1 teaspoon ground cinnamon 2 tablespoons maple syrup 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: For the Gnocchi: Preheat the oven to 425 degrees F. Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi. For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
Lime Yogurt Lemon Grass Soup 2 stalks lemon grass 1 cup water 2/3 cup sugar 1 cup heavy cream 2 cups plain yogurt (preferably Stonyfield Farms) 3/4 cup lime juice Lime granita, or sherbet 1 lime, zested Instructions: Prepare lemon grass stalks by peeling off the outer husk and placing on a solid cutting board. Bruise the stalks with the back of a thick knife. Wrap each stalk in a piece of cheesecloth and tie with strings. In a stainless steel saucepan combine the water and sugar and bring to a boil, stirring once to make sure sugar has dissolved. Add one prepared lemon grass stalk and remove from heat. Allow lemon grass to steep in syrup until cooled. In a stainless steel saucepan combine heavy cream and the second prepared lemon grass stalk. Bring cream to a boil, remove pan from heat and allow to cool. Remove lemon grass stalks from cream and sugar syrup. Place yogurt in a large stainless steel bowl. Whisk in the cool lemon grass-infused cream and lemon grass syrup. Keep mixture chilled until ready to serve. Just before serving add lime juice to yogurt mixture. Adding lime juice too early will cause soup to curdle. Ladle soup into chilled bowls or flat soup plates. Place a scoop of lime granita (or sherbet) in the center of the bowl and garnish with lime zest. Additional accompaniments include gingersnap cookies and/or thinly sliced tropical fruits such as papaya or kiwi.
S'mores Monster Cupcakes 1 cup all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup whole milk 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 3/4 cup vegetable oil 1 teaspoon pure vanilla extract 1 large egg 3 sticks (1 1/2 cups) unsalted butter, at room temperature 2 cups marshmallow creme 2 cups confectioners' sugar Purple, orange, neon green, blue and black gel food coloring, for coloring the frosting 12 chocolate-covered graham cracker cookies Candy eyeballs, as needed Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with black cupcake liners. Mix the flour, baking soda and salt in a medium bowl. Microwave the milk in a large microwave-safe bowl until bubbling, about 1 minute. Whisk in the cocoa until dissolved. Whisk in the granulated sugar, oil, vanilla and egg until smooth. Fold in the flour mixture until combined. Divide the batter among the cupcake liners (about 1/4 cup per liner). Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let the cupcakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely, about 1 hour. For the frosting: Meanwhile, beat the butter in a stand mixer fitted with a paddle attachment on medium-high speed until light, fluffy and almost double in size, 4 to 5 minutes. Turn the mixer to low, add the marshmallow creme and confectioners' sugar and beat until just combined, about 1 minute. Divide the frosting into 5 separate bowls. Color one bowl with purple gel food coloring, one bowl with orange gel food coloring, one bowl with neon green gel food coloring, one bowl with blue gel food coloring and one with black. Spoon into 5 separate piping bags fitted with small star tips (we used a size 15 tip). For the decorations: Pipe monster faces and hair on top of the chocolate-covered graham cookies. Decorate with candy eyes. Use the remaining frosting to pipe on top of the cupcakes. Place one decorated cookie on top of each cupcake.
Cheese-and-Broccoli-Stuffed Pork Roulade with Grilled Tomato Relish 2 tablespoons olive oil, plus more for brushing 1 1/2 cups broccoli florets, cut into 1-inch chunks (about 7 ounces) 2 cloves garlic, sliced Kosher salt One 7.5-ounce bag Sargento Chef Blends Shredded 4 State Cheddar (about 2 cups) 2 pork tenderloins, trimmed (2 to 2 1/2 pounds total) Freshly ground black pepper 1 medium red onion, sliced into 1/2-inch-thick rounds 2 cups cherry tomatoes 1/2 cup fresh parsley leaves, chopped 2 teaspoons sherry vinegar Instructions: Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt, and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water, and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl, stir in the Cheddar and reserve. Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) on each end and at 2-inch intervals in between. Brush with oil, and sprinkle with salt and pepper. Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates. Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes. While the roulades are cooking, make the relish: Lay an onion slice on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on the skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers, and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cut the strings off the roulades with scissors, and slice the roulades on the bias. Serve with the relish.
Soft-Shell Crabs with Lime Sauce 1/2 cup all purpose flour Salt and freshly ground black pepper 8 medium-sized soft-shell crabs, cleaned 4 tablespoons butter 4 tablespoons vegetable oil 1/2 teaspoon grated lime zest Juice of 2 limes 1/2 cup water Optional: 1/2 cup roasted sliced almonds Lemon wedges or rounds for garnish Instructions: Season the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Coat the crabs with flour and shake off excess. Heat butter and oil in a large skillet. When hot, add the crabs, shell side down first and saute for about 3 to 4 minutes a side (stand back a bit from skillet as crab will pop and splatter as you saute them.) Remove the crabs and keep them warm. Add lime zest, juice and water to the pan. Deglaze the pan by scraping up all the browned particles with a wooden spoon and incorporating them into the lime juice. Season to taste with salt and pepper. Boil the juices down until syrupy. Set crabs on warmed dinner plates and pour pan juices over them. For fancier occasions, garnish the plate with lemon rounds and sprinkle toasted almonds over the crabs.
Sunny's Spicy Ranch Dipping Sauce 1/2 cup ranch dressing 2 tablespoons hot sauce, such as Texas Pete 3 basil leaves, snipped with scissors Instructions: Combine the dressing, hot sauce and basil in a bowl and mix. Serving suggestion: Drizzle over pizza.
Cucumber Kimchi 4 tablespoons Korean coarse sea salt (see Cook\u2019s Note) 2 pounds Kirby cucumbers (about 6 to 8) 1 tablespoon glutinous rice flour 1 1/4 teaspoons sugar 1 ounce carrot (about a 1-inch piece), julienned 1 ounce Chinese chives, chopped 1/4 small onion, thinly sliced 1/4 cup plus 2 tablespoons coarse gochugaru (Korean red chile flakes) 2 tablespoons fish sauce 2 tablespoons minced garlic 1 tablespoon crushed red pepper flakes 1 tablespoon fermented salted shrimp Instructions: Whisk together the sea salt and 5 cups lukewarm water in a large bowl until most of the salt is dissolved, then set the brine aside. Cut off a small piece from both ends of the cucumbers, then halve each cucumber crosswise. Cut each half lengthwise from the wider end until you reach 1/2 inch from the thinner end. (Do not cut all the way through the cucumber.) Turn the cucumber 90 degrees and repeat the process. What you have now is 4 equal \u201cspears\u201d of the cucumber held together at the thinner end. Add the cucumbers to the brine and let soak until the spears can bend slightly without breaking, 3 to 4 hours. Drain the cucumbers cut-side down in a colander for 1 hour. Meanwhile, whisk together rice flour, 1/4 teaspoon of the sugar and 1/2 cup water in a small pot. Heat over medium-high heat and whisk constantly until thickened, 4 to 5 minutes. (The mixture will start bubbling at about 2 minutes.) It is ready when you tilt the pot and streaks/lines in the mixture formed from the whisk on bottom of the pot don\u2019t fill in. Set the paste aside until ready to use. Combine the carrots, chives, onions, gochugaru, fish sauce, garlic, chili flakes, salted shrimp, the remaining 1 teaspoon sugar and reserved paste in a medium bowl. Working with one cucumber at a time, hold the spears open with one hand and use your other hand to stuff the vegetable mixture between the spears and slather it all over. (Distribute the mixture evenly among the cucumbers.) Serve immediately or transfer to an airtight container and let sit at room temperature for 4 to 6 hours so the flavors develop more. I think the kimchi tastes best cold, so also like to refrigerate it for at least an hour before serving. It will keep in the refrigerator for up to 1 week.
Chicken Salad and Cranberry Brie Toast 1 (2 to 3-pound) whole chicken 1 gallon water 2 carrots, cut in 2-inch pieces 3 celery stalks, cut in 2-inch pieces 1 onion, halved 1 head garlic, halved horizontally 2 turnips, halved 4 fresh thyme sprigs 2 fresh rosemary sprigs 10 peppercorns 3 bay leaves 1/2 cup walnuts, roughly chopped Kosher salt About 1 cup mayonnaise 1 heaping tablespoon Dijon mustard 1/2 lemon, juiced 2 celery stalks, small diced 2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish 2 tablespoons extra-virgin olive oil Freshly ground black pepper 2 cups shredded chicken meat, roughly chopped 8 slices sourdough bread, cut 1/2-inch thick 4 tablespoons unsalted butter, room temperature 1/4 cup cranberry sauce 1/2 pound brie 1 green apple, thinly sliced Instructions: Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.; Preheat oven to 325 degrees F. Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread. Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.
White Pizzas with Arugula 1 1/4 cups warm (100 to 110) water 2 packages dry yeast 1 tablespoon honey Good olive oil 4 cups all-purpose flour, plus extra for kneading Kosher salt 4 cloves garlic, sliced 5 sprigs fresh thyme 1/4 teaspoon crushed red pepper flakes 3 cups grated Italian fontina cheese (8 ounces) 1 1/2 cups grated fresh mozzarella cheese (7 ounces) 11 ounces creamy goat cheese, such as montrachet, crumbled 1/2 cup good olive oil 1/4 cup freshly squeezed lemon juice Freshly ground black pepper 8 ounces baby arugula 1 lemon, sliced Instructions: Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes. Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside. Preheat the oven to 500 degrees. (Be sure your oven is clean!) Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
Spinach-Bacon Stuffed Potatoes 4 small russet potatoes (about 8 ounces each) 1 red or green bell pepper 1 bunch scallions 3 slices bacon 8 cups packed baby spinach (about 8 ounces) Kosher salt and freshly ground pepper 1 cup shredded reduced-fat cheddar cheese (about 4 ounces) 1/4 cup low-sodium chicken broth 1/4 teaspoon hot sauce, plus more for serving 4 large eggs Instructions: Preheat the oven to 425 degrees F. Pierce the potatoes a few times with a fork. Microwave until tender, about 12 minutes. Place directly on the oven rack and bake until the skin is crisp, about 10 minutes. Meanwhile, chop the bell pepper and scallions. Cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on paper towels, then chop. Add the bell pepper and all but 1 tablespoon of the scallions to the skillet. Cook, stirring occasionally, until tender, 4 minutes. Add the spinach, season with salt and pepper and cook until wilted, 5 minutes. Transfer the vegetables to a bowl; reserve the skillet. Split the potatoes and scoop out half of the flesh from each; stir into the vegetables along with the cheese, broth, hot sauce and all but 1 tablespoon of the bacon. Season with salt and pepper. Spoon back into the potatoes. Set on a baking sheet and bake 5 minutes. Return the skillet to medium-high heat; crack the eggs into the pan and season with salt and pepper. Cook until the whites are set, 5 minutes. Serve the eggs over the potatoes; top with the reserved scallions and bacon. Serve with more hot sauce.
Thai Toast 1/2 cup peanut butter, room temperature 1 teaspoon sesame oil 1 teaspoon soy sauce 5 slices bread, toasted Diced cucumbers Diced scallions Instructions: Whisk together the peanut butter, sesame oil and soy sauce. Spread a thin layer of the mixture onto each piece of toast, and then cut each slice of bread into 4 pieces. Sprinkle cucumbers and scallions on top.
Twice Baked Potatoes 6 russet potatoes, scrubbed clean Olive oil, for oiling the potatoes Salt and freshly ground pepper Salt and freshly ground pepper 1 cup grated Parmesan 1/2 cup whole milk 1/2 cup sour cream 3 tablespoons unsalted butter, melted 1 bunch scallions, sliced Instructions: Preheat the oven to 400 degrees F. Rub the potatoes with olive oil and salt; prick them a few times with a fork. Place the potatoes on a baking sheet and bake until tender, 50 minutes to 1 hour. Let cool slightly. Make a slit in the potatoes and scoop out most of the flesh into a large bowl, leaving 1/2 inch behind so the skins hold their shape. To the bowl, add 1/2 cup of the Parmesan as well as the milk, sour cream, melted butter and half of the scallions; fold together to combine. Season with salt and pepper. Divide the mixture among the potato skins, mounding a bit, and sprinkle with the remaining 1/2 cup Parmesan. Bake the stuffed potatoes until golden brown on top, 15 to 20 minutes. Sprinkle with the remaining scallions.
Edamame 1 pound soybeans in the pod Salt Instructions: Steam soybeans for 20 minutes until slightly soft. Chill. Serve lightly salted.
Fried Fish with Smashed Chips 1 2/3 cups all-purpose flour 1 tablespoon baking powder 2 cups cold good-quality wheat beer 2 pounds small red-skinned new or baby potatoes Fine sea salt 6 tablespoons unsalted butter, melted Freshly ground pepper Vegetable oil, for deep-frying 3 pounds center-cut haddock, pollock or hake fillet, cut into thick strips 1/3 cup roughly chopped fresh parsley Malt vinegar, for serving (optional) Instructions: Whisk the flour and baking powder in a medium bowl and make a well in the center. Gradually whisk the beer into the well to make a smooth, thin batter. Cover and refrigerate at least 1 hour. (You can make the batter up to 12 hours in advance; it gets better the longer it sits.) Preheat the oven to 400. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes. Drain and pat dry. Toss the potatoes with the melted butter and spread on a baking sheet. Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper. Roast in the oven until crisp and golden, 15 to 20 minutes. Meanwhile, heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees. Season the fish all over with salt and pepper. Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil. Fry until evenly brown, turning with tongs, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain. Transfer the potatoes to bowls or plates along with the fried fish. Sprinkle with the parsley and serve with malt vinegar, if desired.
Come 'ere Puddin' Pie - Chocolate-Ginger Pudding Pie 15 chocolate wafer cookies 15 gingersnaps 3/4 stick unsalted butter, melted Generous pinch salt 2 cups whole milk 3 yolks 1/2 teaspoon vanilla extract 1/2 cup sugar 1/4 cup cornstarch 5 ounces bittersweet chocolate, chopped Pinch salt 2 tablespoons chopped candied ginger 1 cup heavy cream 2 tablespoons powdered sugar Instructions: Preheat the oven to 350 degrees F. Crust: Crush the cookies in a food processor with the melted butter until almost finely crushed, or in a plastic food storage bag, using a rolling pin). Pour the cookie crumbs into pie dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool completely. Filling: In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set. Before serving, whip the cream and sugar together in a small bowl, until soft peaks form. Serve each slice of pie with a dollop of whipped cream, and a light dusting of leftover cookie crumbs, if you have any. Prepare to have poetry written about you.
My Mom's Tomato and Bean 15 Minute Stoup 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 cloves garlic, chopped 1/2 teaspoon crushed red pepper flakes 1 medium onion, chopped 2 carrots, peeled and thinly sliced 2 ribs celery, chopped 1 small zucchini, sliced 2 cups vegetable or chicken stock 1 (15-ounce) can diced tomato 1 (15-ounce) can tomato sauce 1 (15-ounce) can small white beans or cannellini beans 1 (10 ounces) box, cut frozen green beans Salt and pepper 1 cup fresh basil, torn or shredded Grated Parmigiano or Romano, to pass at table Crusty bread, to pass at the table Instructions: Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.
Chocolate Tart with Cocoa Whipped Cream 30 chocolate wafer cookies (about 6 ounces) 3 tablespoons granulated sugar Pinch of salt 6 tablespoons unsalted butter, melted 1 1/2 cups milk 4 large egg yolks 1/3 cup granulated sugar 2 tablespoons cornstarch 1/4 cup unsweetened cocoa powder 1 teaspoon pure vanilla extract 1/4 teaspoon salt 4 ounces semisweet chocolate, chopped 1 cup cold heavy cream 3 tablespoons confectioners' sugar Chocolate sprinkles, for topping Instructions: Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies, granulated sugar and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture starts to clump. Transfer to a 9-inch fluted tart pan with a removable bottom and firmly press on the bottom and up the side of the pan. Bake until the crust is firm, 12 to 15 minutes. While the crust is still warm, use the back of a spoon to gently press any cracks together. Transfer to a rack to cool completely. Make the filling: Heat 1 cup milk in a medium saucepan until hot but not boiling. Meanwhile, whisk the egg yolks, granulated sugar, cornstarch, 1 tablespoon cocoa powder, the vanilla, salt and the remaining 1/2 cup milk in a large bowl. Gradually whisk the hot milk into the egg yolk mixture until smooth. Pour the mixture into the saucepan and cook, whisking constantly, until it comes to a boil and is thick like pudding, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Pour the filling into the crust and smooth the surface with an offset spatula. Gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold and set, about 2 hours. Make the topping: Beat the heavy cream, confectioners' sugar and remaining 3 tablespoons cocoa powder in a large bowl with a mixer on medium speed until soft peaks form. Spread the cocoa whipped cream on the tart and top with sprinkles.
Earl Grey Tea Rice 1 cup Japanese rice 3 teaspoons Earl Grey tea, ground in a blender or spice grinder until it is a powder 1 teaspoon salt Fresh ground pepper Instructions: Rinse the rice under running water until the water runs clear. Then put it in a small pot with one cup of water and let it soak for thirty minutes. Stir the rice well and turn on the flame to high. let the rice come to a boil and then stir well again turn flame down to the lowest flame possible cover the pot with a tight fitting lid and let cook for 11 minutes. Then move the rice off the heat and let sit, still covered, for five more minutes. Let the rice cool for 10 minutes then stir in the Earl Grey tea, and the salt and pepper. Taste and adjust the seasoning.
Kathleen King's Double Chocolate Almond Cookies 2 1/3 cups all-purpose flour 3/4 cup Dutch-processed cocoa powder 1 teaspoon baking soda 3/4 teaspoon salt 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature 1 cup sugar 1 cup firmly packed dark or light brown sugar 1 large egg 1 teaspoon vanilla 1 cup white chocolate chips 1 1/2 cups semisweet chocolate chips 1 cup almonds, chopped Instructions: Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined. Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes. Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
Orange Marmalade Salad Dressing 1/2 cup extra-virgin olive oil 1/4 cup white wine vinegar 2 tablespoons orange marmalade 1 tablespoon minced shallot 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt Instructions: Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.
Citrus Smoothie 1 orange, peeled and quartered ¼ lemon, peeled, quartered, seeded ½ cup (75 g) fresh pineapple chunks ¼ cup (60 g) frozen mango chunks 1 cup (240 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute or until desired consistency is reached.
Provencal Salmon 1 cup olive oil 2 tablespoons sherry wine vinegar 1 bunch basil leaves, chopped 3 shallots, minced 4 ripe tomatoes, peeled, seeded, and chopped fine 1/2 lemon, zested and grated 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon Salt, freshly ground pepper and cayenne pepper, to taste 2 carrots, peeled 1 leek, white part only 2 stalks celery, with strings removed 2 quarts court bouillon, recipe follows 2 pounds Chinook or King salmon fillets 2 medium carrots 2 stalks celery 1 leek 1 sprig fresh thyme or a pinch dried thyme 1 bay leaf 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 quarts water 2 cups dry white wine Instructions: Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated. Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve. Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink. To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately. Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan. Add the remaining ingredients and bring to a boil. Boil for 20 minutes. Yield: Makes about 2 quarts
Pastie 3 tablespoons vinegar 1 egg, beaten 1 pound lard 6 cups sifted flour 2 to 3 pounds round steak 4 medium potatoes 1 rutabaga 2 carrots 1 1/2 onions, diced Salt Pepper Butter 1 egg Water Instructions: Put the vinegar in a 1-cup measuring cup and fill the remainder with water. Add the beaten egg to a small bowl and add the vinegar and water and mix together. In a large mixing bowl cut the lard into the flour. Add the liquid and mix together. The less you handle the dough the better the crust will be. When the mixture is totally combined into the dough cover the bowl with plastic wrap and place into the refrigerator until you will be putting the pasties together. Trim all of the fat from the steak and dice into 1/2-inch cubes. Peel and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into pieces smaller than the potatoes. Peel and dice carrots into pieces smaller than the potatoes. Place all ingredients into a very large mixing bowl and combine thoroughly with your hands. Be sure to start with clean hands and nails. Add the salt and pepper and mix the ingredients to combine. My mother used enough pepper to turn the entire bowl black before mixing the ingredients. Roll out the pie crust and place bottom crusts into 2 (9-inch) pie tins. Do not grease the pie tins before adding the crust. Next, fill the pie tin with the meat and vegetable mixture. It should be heaping since the mixture will cook down. Before placing the top crust in place, add a large pat of butter to the top of the pie filling. Remember we cut off all the fat on the meat earlier. Place top pie crust and trim to finish. You can use the finger-and-thumb method to finish the crust, like Grandma did, or you can use a fork to finish the crust. Before placing into the oven, cut 2 slits in the crust for steam to leave the pastie while cooking. Also using the egg and a little water, make an egg wash to brush on the crust. This will give the crust a golden, shiny finish. Bake the Pasties in a preheated 350 to 375 degree oven, middle rack for 90 minutes. Watch the crust so that it doesn't get too brown in the cooking process.
Cornbread Stuffing 3 cups cornbread mix, prepared as directed, cooled then crumbled 1 medium onion, small dice 2 stalks celery, minced 1/2 cup chicken broth 1/2 cup pecans, chopped 1/2 cup dried cranberries 1/2 tsp. poultry seasoning 2 tbsp. butter Instructions: In a saute pan, saute onions and celery in butter. Stir until translucent. Pour in chicken stock, bring to a simmer. Off the heat combine the rest of ingredients. Serve alongside Sam's Club rotisserie chicken.;
Olive Oil Gelato 2 3/4 cups milk 1 1/4 cups heavy cream 1 vanilla bean, seeded 7 large egg yolks 1 cup sugar Pinch salt 3/4 cup good extra-virgin olive oil Instructions: Add the milk, heavy cream, vanilla bean seeds and vanilla bean to a heavy-bottomed saucepan. Set over medium heat and bring to a very low simmer. Keep an eye on it and stir often while you prepare the egg yolks. Meanwhile, add the yolks, sugar and salt to a large bowl and whisk until light and fluffy, about 3 minutes. Whisk in the olive oil and beat vigorously for another minute or so until it's completely emulsified. Slowly ladle in about 1 cup of the hot milk mixture into the eggs and olive oil, whisking the whole time. This is called tempering - it's getting the yolks used to the hot temperature of the milk and preventing them from scrambling. Add the tempered eggs back into the milk in the saucepan and stir until it thickens just slightly and coats the back of a spoon. This should take about 5 minutes. Strain the custard through a fine mesh strainer into an 8-cup measuring cup. Let cool, and then cover with plastic wrap and place in the fridge. You want the mixture to cool down completely and be well chilled before you run it in your ice cream machine. You can make this the night before. Freeze the ice cream according to manufacturer's instructions - you should let it run about 30 minutes - until it looks like soft serve. Then place the ice cream back into the freezer until firm, another hour. Keep in mind that gelato is softer than ice cream.
Giant Easter Egg Cookie One 16.5-ounce tube ready-made sugar cookie dough, at room temperature 3 tablespoons all-purpose flour 2 tablespoons pasteurized egg whites 1 1/2 cups confectioners' sugar 2 tablespoons lemon juice 2 cups assorted Easter candy, such as jelly beans and mini eggs, etc. 2 cups assorted Easter candy, such as jelly beans and mini eggs, etc. Sprinkles, optional Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point. Bake until golden around the edges, about 25 minutes. Remove the cookie from the oven to cool, about 15 minutes. Meanwhile, beat the egg whites and sugar with an electric mixer until combined. Add the lemon juice and continue to beat until thick and glossy, about 5 minutes. Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie. Attach the candies in patterns to make a decorative Easter egg.
Whole Salmon \Slashed and Stuffed\ with Basil Butter Olive oil, for grill 2 bunches fresh basil leaves, divided 2 sticks unsalted butter, room temperature Kosher salt and freshly ground black pepper 1 (4-pound) whole salmon, cleaned and scaled 2 lemons, cut into wedges Extra-virgin olive oil Sea salt Instructions: Begin by preheating a large outdoor grill. Using a paper towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface. Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy. Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more. Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.
Mustard Shrimp (Sarson-Walla Jhingha) 1/4 cup vegetable oil 1/2 teaspoon caraway seeds 1/2 teaspoon chili powder 1 pound raw shrimp, shelled, cleaned, washed, and dried 1 1/2 tablespoons Dijon mustard Pinch salt 1/4 cup lemon juice Serving suggestions: saffron pilaf and a green salad Instructions: Heat the oil in a small frying pan over low heat. When hot, add the caraway seeds and chili powder and cook for 3 to 4 minutes. Add the shrimp, mustard, salt, and lemon juice and stir well. Cover the pan and cook for 5 to 6 minutes. Stir the mixture well and serve with saffron pilaf, a basic rice pilaf laced with saffron and a green salad.
Tomato Feta Salad 3 pints (6 cups) cherry tomatoes 3/4 pound good feta cheese 1 small red onion, chopped 3 tablespoons white wine or Champagne vinegar 1/4 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons minced fresh basil leaves 2 tablespoons minced fresh parsley Instructions: Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
Rhubarb Upside Down Cake Nonstick cooking spray, for the pan 6 cups rhubarb sliced on the bias about 1 1/2-inches thick 3/4 cup sugar 1/4 cup honey 1 tablespoon lemon juice 2 teaspoons fresh thyme leaves 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 teaspoon vanilla bean paste 1 box yellow cake mix Whipped cream, lightly sweetened with vanilla bean paste, for serving (optional) Instructions: Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray. Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour. Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb. Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.
Cheese Bombs Three 4.5-ounce cans refrigerated biscuits (6 biscuits per container) All-purpose flour, for flouring the work surface 1 large egg whisked with 2 tablespoons milk 18 fresh basil leaves 8 sundried tomatoes, finely chopped 18 balls mozzarella (1-inch balls) 1 tablespoon garlic powder 1/2 cup crumbled cooked bacon 1/2 cup caramelized onions 18 cubes Cheddar (1-inch cubes) 1 cup cooked favorite taco meat 1/2 cup diced pickled jalapenos 18 cubes processed cheese food, such as Velveeta (1-inch cubes) Instructions: For the dough and egg wash: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Separate the biscuits, then pat out each biscuit between your hands to flatten slightly. Lay the biscuits out on a floured work surface. Choose 1 of the 3 filling options below. For the mozzarella, tomato and basil filling: In the center of each biscuit, place 1 basil leaf, about 1 teaspoon sundried tomatoes and 1 mozzarella ball. For the Cheddar, bacon and onion filling: In the center of each biscuit, place about 1 teaspoon bacon, about 1 teaspoon caramelized onions and 1 cube of Cheddar. For the nacho filling: In the center of each biscuit, place about 2 teaspoons taco meat, about 1 teaspoon jalapeno and 1 cube of cheese. To form and bake the cheese bombs: Lightly brush some egg wash around the edge of each biscuit. Fold the dough up to enclose the filling and form a half circle. Pinch the edges closed and then fold the ends of the half circle into the center and pinch together to form a ball. Gently roll between your hands to form a nice round ball. Transfer to one of the prepared baking sheets. Repeat with the remaining dough circles. Brush each cheese bomb with the egg wash. If making the mozzarella, tomato and basil version, sprinkle the bombs with the garlic powder. Bake until golden brown, 10 to 12 minutes. Let rest for 5 minutes before serving. Caution: filling maybe be hot.
Tequila Lime Tart 10 ounces vanilla wafers 1/3 cup pine nuts 1/2 cup butter, melted 2 egg whites 1 tablespoon sugar 1/4 cup tequila 1/2 cup fresh lime juice 4 egg yolks 1 (14-ounce) can sweetened condensed milk Fresh whipped cream, for serving Instructions: For the crust: Preheat oven to 350 degrees F Add wafers and pine nuts to food processor, pulse until well ground up. Pour into bowl and add melted butter. Mix by hand, with a wooden spoon, and press into 10-inch tart pan. (reserve 4 tablespoons of crumbs to sprinkle on top when done baking.) Place tart pan in the oven and bake for 8 minutes. For the filling: In a mixing bowl add egg whites and sugar, beat until there are soft peaks. In another mixing bowl, add remaining ingredients and mix thoroughly. Fold in the egg whites. Pour into tart shell and bake for 25 minutes. Remove from oven and sprinkle with reserved crumbs. Let cool before cutting and serve with fresh whipped cream.
Fennel and Roasted Pepper Salad with Olives 1 small head fennel, cored and cut into thin slices 1/3 cup sliced roasted red pepper 1 green onion, thinly sliced Black olives for garnish--pitted and sliced Vinaigrette mixed with either pesto or tapenade to echo flavor in sandwich Instructions: Toss ingredients together and season to taste with salt and pepper; serve with sandwich.
Slow Cooker Al Pastor Style Tacos 7 ounces (two 100-gram blocks) or about 1 cup achiote paste 2 cups fresh pineapple chunks plus 1/4 to 1/3 cup pineapple juice (I use the juice from the pre-cut fresh stuff! No need to buy extra juice) 1/4 to 1/3 cup orange juice 3 tablespoons agave or honey 1 teaspoon ground cumin 4 cloves garlic Kosher salt and freshly ground black pepper 4 pounds pork shoulder, just above the muscle, fat cap scored 16 corn tortillas or 24 street taco-size corn tortillas, oiled and lightly griddled Apple and Brussels Sprouts Slaw, recipe follows Charred Salsa Verde, recipe follows Fresh cilantro leaves, for garnish 1/2 cup apple cider vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 teaspoon celery seeds 1 teaspoon toasted sesame oil Kosher salt and freshly ground black pepper 1 Granny Smith apple, julienned 2 cups shaved Brussels sprouts 1 red bell pepper, thinly julienned 1 tablespoon minced fresh chives 1 pound (about 4) large tomatillos, husks removed 3 cloves garlic, unpeeled 1 dried ancho chile 1 poblano chile 1 small yellow onion, skin and root intact, quartered 1 jalapeño, stemmed, seeded and coarsely chopped 2 limes, juiced 1/2 cup chopped fresh cilantro leaves and tender stems 1 teaspoon agave Kosher salt and freshly ground black pepper Instructions: In a food processor, add the achiote paste, 1/4 cup pineapple juice, 1/4 cup orange juice, agave or honey, cumin, garlic and salt and pepper to taste. Blend until smooth. Add more of either juice to thin out if need be. (Achiote can be quite dense, so make sure the mixture is smooth.) Place the pork fat-side up into a slow cooker. Pour the achiote marinade over the pork and spread it all over. Sprinkle salt all over the pork after applying the marinade, to ensure even seasoning! Add the pineapple chunks around the pork. Cover and cook until completely fork-tender, about 6 hours on high heat or 8 hours on low heat. Arrange an oven rack in the top two-thirds of the oven. Preheat the oven to broil on high. Place the pork, fat cap-side up on a sheet pan fitted with a wire rack. Broil until the fat and meat get bubbly and crispy, 3 to 5 minutes. Don\u2019t walk away! Keep your eye on that pork so it doesn't burn. Remove the pork from the sheet pan to a cutting board. Let rest for 5 to 10 minutes. Remove the bone. Lift the fat cap off, coarsely chop, and set aside. Using 2 forks, shred the pork. Transfer the pork and fat to a platter and pour the braising liquid over it. (And the pineapple chunks, if desired.) Top each tortilla with pork, Slaw, Salsa and cilantro. Whisk together the vinegar, olive oil, mustard, brown sugar, celery seeds, sesame oil and salt and pepper to taste in a large bowl. Add the apples, Brussels sprouts, red bell peppers and chives. Let sit for 1 hour. Adjust the seasonings. Refrigerate until ready to serve. Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, ancho chile, poblano chile and onion. Grill the ancho chile until just slightly colored, then transfer to a small bowl. Pour enough hot water to cover. Let it sit until the chile softens, 8 to 10 minutes. Remove the stem and seeds and reserve the water to adjust the consistency of your salsa, if needed. Continue to char the tomatillos, garlic, poblano and onion on all sides until blackened in parts, removing them to a cutting board as done. (Depending on their size, each vegetable will char at a different rate.) Remove the stem and seeds from the poblano and the skins from the garlic and onions. Put the tomatillos, garlic, onions, all the chiles, lime juice, cilantro and agave into a food processor and blend until mostly smooth. Season to taste with salt and pepper.
Jeanie in a Bottle Ice 1/2-ounce rum (recommended: Bacardi Coco) 1/2-ounce Frangelico 2 ounces orange juice (not from concentrate) Splash cranberry juice Fresh strawberries, for garnish Instructions: Fill a cocktail shaker with ice and add all the remaining ingredients, except the strawberry. Shake well and pour into a glass filled with ice. Garnish with a strawberry and serve.
Instant Pot Chicken Tortilla Soup 1 tablespoon canola oil 1 medium yellow onion, roughly chopped (about 2 cups) 3 large cloves garlic, minced Kosher salt 1 tablespoon ancho chili powder 4 cups low-sodium chicken broth 1 canned chipotle in adobo, finely minced (about 1 1/2 teaspoons) 4 boneless, skinless chicken thighs (about 1 1/2 pounds) One 15-ounce can black beans, drained and rinsed One 28-ounce can fire-roasted diced tomatoes 1 cup frozen corn kernels, thawed Suggested toppings, such as lightly crushed tortilla chips, diced avocado, crumbled queso fresco or cotija cheese, cilantro leaves, sour cream and/or lime wedges Instructions: Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Add the canola oil to the pot, then add the onion, garlic and 1 teaspoon salt; cook until the onion is tender, stirring frequently, 6 to 8 minutes. Turn off the Instant Pot and stir in the ancho chili powder and a splash of the chicken broth and cook in the residual heat for 1 minute, stirring constantly and scraping up any browned bits from the bottom of the pot with a wooden spoon or heatproof silicone spatula. Add the chipotle in adobo, chicken thighs, black beans, tomatoes, remaining chicken broth and 1 teaspoon salt to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the chicken thighs from the pot and transfer to a bowl. Stir the corn into the hot soup. Shred the chicken meat with 2 forks, then put it back in the soup. Season with more salt if needed. Ladle into soup bowls and serve with desired toppings.
Portobello Lasagna Rollups 12 whole-wheat lasagna noodles (about 3/4 pound) 2 teaspoons olive oil 12 ounces portobello mushrooms, chopped 1/2 teaspoon salt 4 cups Easy Tomato Sauce, recipe follows, or store-bought marinara sauce One 15-ounce container part-skim ricotta cheese One 10-ounce package frozen chopped spinach, thawed and drained 1 egg, lightly beaten Freshly ground black pepper Pinch ground nutmeg 3 ounces grated part-skim mozzarella cheese (about 2/3 cup) 1/4 cup grated Parmesan 1 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 3 tablespoons tomato paste 1 teaspoon dried oregano Two 28-ounce cans whole tomatoes, drained, chopped 1 bay leaf Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Cook the noodles to al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking. Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of the salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper and nutmeg. Spread 1 cup of the tomato sauce on the bottom of a 9- by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more. In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the tomato paste, dried oregano, whole tomatoes and bay leaf, and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.
Crunchy Prawn Heads with XATO Sauce 1 cup cornstarch 1/2 cup all-purpose flour 1/2 cup cake flour 1 1/2 tablespoons kosher salt 1 tablespoon baking powder 4 cups canola or frying oil 24 medium prawns, head on 4 lemon wedges 1 tablespoon smoked paprika XATO sauce, recipe follows 4 basil leaves, torn into small pieces 1 cup cherry tomatoes 3/4 cup piquillo peppers 1/4 cup whole almonds with skins 3 tablespoons chopped shallots 1 1/2 teaspoons chopped parsley 3 cloves garlic 1 Fresno chile pepper 1/4 cup sherry vinegar 1 tablespoon water 1 teaspoon honey 1/3 cup dried bread 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the dry tempura mix: Whisk together the cornstarch, all-purpose flour, cake flour, salt and baking powder in a mixing bowl and set aside. For the prawns: Place the canola oil in a large saucepan and warm to 350 degrees F. Cut the tails off the prawns just below the heads and reserve the tails for another use. Place the prawns in a sieve over the dry tempura mix. Spoon a generous portion of the tempura mix over the prawns and shake off the excess in the sieve. Once the prawns are lightly dusted they are ready to fry. Place the prawns in the preheated oil and cook until pink and lightly golden brown, about 1 1/2 minutes. Remove from the oil with a slotted strainer and blot on paper towels. To assemble: Dip one side of the lemon wedges in the smoked paprika. Spoon a generous portion of the XATO sauce in the center of 4 shallow bowls. Arrange 6 cooked prawn heads in the center of the sauce. Top with the basil and set a paprika-lemon wedge next to the prawns and enjoy! Place the tomatoes, piquillo peppers, almonds, shallots, parsley, garlic, Fresno chile, vinegar, water and honey in a high-speed blender and blend on high until smooth. Add the bread and puree until very smooth. Slowly stream in the olive oil over low speed until it is fully incorporated and emulsified. Season with salt and pepper.
Gong Bao Haddock Goujons 1 small spring onion (green), finely chopped 1 tablespoon Shaohsing rice wine or dry sherry 1 tablespoon freshly grated ginger, 12 ounces Haddock fillet, cut into strips 2 tablespoons lemon juice 2 tablespoons hoisin sauce 1 tablespoon dark soy sauce 1 teaspoon crushed dried chile flakes 1 tablespoon cornstarch, blended with 2 tablespoons cold water Caster sugar (superfine), as needed 1 tablespoon crushed dried chiles 1 teaspoon sea salt 1 teaspoon freshly cracked white pepper 4 ounces (1/2 cup) dry bread crumbs 4 ounces (1/2 cup) all-purpose flour 2 eggs, beaten Groundnut oil (peanut), for frying Roasted Sweet Potato Chile Chips, recipe follows 2 tablespoons olive oil 1/2 teaspoon sea salt 1 teaspoon crushed dried chile flakes or ground smoked paprika Freshly cracked black pepper 12 ounces sweet potatoes, peeled and sliced into chips (about 2 sweet potatoes) Instructions: For the marinade: In a shallow dish, mix together the onion, rice wine, and ginger. Add the fish and, marinate for 20 minutes, covered, in the refrigerator. For the sauce: In a small pan, heat the lemon juice, hoisin sauce, soy sauce, and chile flakes and thicken the mixture with the cornstarch and water slurry, if necessary. Set aside. Cook's Note: If your sauce is a little sharp, add a pinch of caster sugar. For the bread crumbs: Mix the crushed chiles, salt, white pepper together in a bowl. Add in the bread crumbs, then tip them onto a plate or tray. Set aside. For the coating: Remove the fish from the marinade and dip the strips in the flour, shaking off the excess flour, then in the eggs and, finally, in the seasoned bread crumb mixture. Heat a wok over high heat and fill it to a quarter of its depth with enough groundnut oil. Heat the oil to 350 degrees F. Test the temperature by dropping a cube of bread into the oil and seeing if it in turns golden brown within 15 seconds. Deep fry the coated fillets until they are golden brown. Remove them with a slotted spoon and drain them on an absorbent paper towel. Serve immediately with the sauce and Roasted Sweet Potato Chile Chips, recipe follows. Preheat an oven to 350 degrees F. Put the olive oil, sea salt, crushed dried chile flakes and black pepper into a roasting tin. Add the sweet potato slices and turn them to coat in the seasoned oil. Roast in the oven for 20 to 30 minutes, depending on the thickness of the chips. Serve immediately.
Chocolate Yule Log 1 pre-made chocolate jelly roll cake 1 (16-ounce) container frozen whipped topping, thawed 1 teaspoon vanilla extract Cocoa powder, for dusting 10 miniature marshmallows 10 chocolate kiss candies, unwrapped 1/4 cup confectioners' sugar Instructions: Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate. For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form \mushroom.\ Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners' sugar. Slice and serve.
Crab, Corn and Coriander Fritters 6 ears fresh sweet corn 3 ounces crab meat 1 medium onion, grated 2 tablespoons fresh coriander (cilantro), chopped 1 teaspoon ground coriander 2 cloves garlic, crushed 3 eggs, lightly beaten 1 1/2 ounces flour Salt Freshly ground black pepper Groundnut oil (peanut oil) Instructions: Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day. Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.
Mozzarella en Carozza Sandwiches with Prosciutto and Peanut Butter 1 roasted pepper, sliced 1 cup prepared mayonnaise 1/2 cup sour cream 2 tablespoons peanut butter Red pepper flakes Kosher salt and freshly ground black pepper 8 slices white sandwich bread 3 tablespoons peanut butter 3 tablespoons Dijon mustard 1 ball mozzarella de buffalo, grated 1/2 cup grated Pecorino Romano cheese 2 tablespoons fresh parsley and fresh basil, thinly sliced 4 slices prosciutto 1/2 cup grated Parmesan cheese 1 cup milk Extra virgin olive oil, for greasing Instructions: Preheat the oven to 350 degrees F. Mix the roasted pepper, mayonnaise, sour cream, peanut butter, red pepper flakes, to taste, and salt, and pepper, to taste, in the blender or food processor and process until smooth and creamy. Set aside. Spread 4 slices of bread with peanut butter and 4 slices with mustard. Divide the grated mozzarella and pecorino cheeses, and the herbs on the peanut butter slices. Top with the prosciutto and Parmesan and cover with the mustard-coated slices. Add the milk to a wide shallow dish and dip the sandwiches on both sides lightly coating in milk and put them on a baking dish greased with oil. Drizzle with the olive oil and cook in the oven until golden brown.
The Best Vegan Lasagna 3 tablespoons olive oil, plus more for greasing 3 cloves garlic, 2 thinly sliced and 1 whole 1 teaspoon fennel seeds Pinch crushed red pepper flakes 1 pound white mushrooms, sliced One 28-ounce can crushed tomatoes Kosher salt One 12.3-ounce package firm tofu, strained One 10-ounce package frozen spinach, thawed and squeezed dry One 8-ounce package vegan cream cheese 1/2 cup loosely packed fresh basil leaves, plus more for garnish 3 tablespoons nutritional yeast 1/2 teaspoon freshly grated nutmeg 12 to 13 no-boil vegan lasagna noodles 1/2 cup shredded mozzarella-flavored vegan cheese Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil. Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool. Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth. Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.
Mochiko Fried Chicken Bao with Gochujang Aioli 10 ounces Gochujang Aioli, recipe follows 10 Bao Buns, recipe follows 30 ounces Mochiko Fried Chicken, recipe follows 1 bunch scallions, sliced thin Pickled Fresno Chiles, recipe follows 1 ounce active dry yeast 18 ounces warm water (98 to 102 degrees F) 16 ounces all-purpose flour, plus additional for dusting 16 ounces bread flour 4 ounces sugar 1 1/2 tablespoons salt 1 ounce dry milk powder 1/4 tablespoon baking powder 1/4 tablespoon baking soda Nonstick cooking spray, as needed 4 whole peeled garlic cloves 1/2 cup canola oil 1 cup mayonnaise 2 tablespoons gochujang 1 tablespoon sambal oelek 1/2 tablespoon minced fresh chives 1/2 tablespoon rice vinegar 1/2 cup all-purpose flour 1/2 cup mochiko flour 12 ounces soy sauce 1/2 cup sugar 1 cup rough chopped garlic 1 cup rough chopped fresh ginger 2 pounds boneless, skinless chicken thighs, trimmed into bite-size pieces 4 cups canola oil 4 Fresno chiles, sliced into thin rings 1/2 cup sugar 1/2 cup rice vinegar Instructions: Spread Gochujang Aioli inside the Bao Buns. Fill Buns with about 3 ounces of Fried Chicken each. Top with scallions and Pickled Fresno Chiles. Combine yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast bloom 5 to 10 minutes, then stir. Combine all-purpose flour, bread flour, sugar, salt, milk powder, baking powder and baking soda in a large bowl. Add to the water and yeast mixture. Mix on low speed until the ingredients start to come together and form a ball. Increase the speed to medium-high and mix for 5 minutes. Dough is ready when slightly tacky and elastic, but not sticky. Turn out the dough onto a lightly floured surface, work into a ball, then put in a bowl lightly coated with cooking spray. Cover and let rise until it is doubled in size, about 30 minutes. Gently punch down dough to get rid of excess air. Cut dough into 2-ounce portions and roll into balls. With a rolling pin, roll out each ball into oblong rounds on a lightly floured surface. Spray one side with nonstick spray. Fold in half oiled side in. Line a steamer basket with parchment paper and place buns on top. Set over simmering water and cover, then let steam until fluffy and slightly shiny, 6 to 7 minutes. Combine whole peeled garlic cloves with canola oil in small saucepan. Bring to a gentle simmer. Simmer until soft, about 25 minutes. Strain (reserve oil for other use) and cool. Combine mayo, gochujang, sambal, chives, vinegar and poached garlic cloves in a food processor. Process until smooth. Combine all-purpose flour and mochiko flour in a large bowl and set aside. Combine soy sauce and sugar in a large bowl. Stir to dissolve sugar. Add the garlic, ginger and chicken. Cover and marinade in the fridge for 1 hour. Remove chicken from marinade and toss in flour mixture; shake off excess flour. Heat oil to 350 degrees F in a large heavy-bottomed pot. Deep fry in batches until cooked through and golden brown, 4 to 5 minutes. Put chiles in a small heatproof bowl. Combine sugar, vinegar and 1/2 cup water in a small pot. Bring to a boil and pour over chiles. Let cool to room temperature, then cover and refrigerate for 1 hour.
Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach 2 pounds russet potatoes, peeled and chunked, 3 large potatoes Salt and pepper 1/2 cup half-and-half or cream, eyeball it 4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin) 3 tablespoons chopped chives or, 2 scallions, thinly sliced 1 1/4 pounds ground beef sirloin 1 tablespoon Worcestershire sauce, eyeball it 1 small onion, finely chopped 1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan 12 crimini or baby portobellos, sliced 12 shiitake mushrooms, chopped 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups beef stock 2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave 2 tablespoons butter, cut into pieces 1/2 cup heavy cream Instructions: Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes. While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick. Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes. While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes. To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute. While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste. To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!
Grilled Romaine Salad with Blue Cheese 1 tablespoon fresh lemon juice 1 tablespoon sherry vinegar 1 teaspoon capers 1 teaspoon kosher salt 6 cloves garlic, peeled 1 tablespoon Worcestershire sauce 1/2 teaspoon hot sauce, such as Tabasco 6 anchovy fillets and 1/2 teaspoon of their oil 1/2 to 3/4 cup olive oil 3 romaine hearts, halved lengthwise, washed and dried Olive oil, for tossing Kosher salt 1 lemon, juiced 20 fresh basil leaves, washed and dried 1 cup crumbled blue cheese, for garnish Instructions: Preheat the grill to medium. For the dressing: In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth. Add the Worcestershire, hot sauce, anchovies and 1/2 cup of the olive oil and blend until smooth. Taste for seasoning. Add the remaining olive oil if needed. Set aside. In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing on each. On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining vinaigrette, a touch of lemon juice and the basil leaves. Toss to coat the romaine. Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.
Hush Puppies 2 1/2 cups finely-ground white or yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon ground black pepper 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 3/4 teaspoon baking soda 1/2 teaspoon cayenne pepper 1 1/2 cups buttermilk 3/4 cup chopped fresh scallions 3 eggs, lightly beaten Oil, for frying Instructions: In a medium bowl, mix the cornmeal, flour, baking powder, pepper, salt, sugar, baking soda and cayenne. In another bowl, gently mix the buttermilk, scallions and eggs. Whisk the wet and dry ingredients together until just combined, then rest the batter for 10 minutes. In a 6-quart stockpot, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 to 360 degrees F. Drop small scoops or rounded tablespoons of the batter into the oil in batches of eight. As soon as the hush puppies start to float, use tongs to rotate and cook until both sides are crisp and light golden brown, 60 to 90 seconds. It helps to put a pasta strainer on top of the hush puppies at this point to keep them submerged. Use a slotted spoon to remove the hush puppies, and transfer to a clean brown paper bag to remove excess grease. Repeat for the remaining batter, about 24 hush puppies total. Serve the hush puppies steaming hot.

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