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Hot Dog Fried Rice 2 cups broccoli florets 2 tablespoons coconut oil 1 onion, halved and thinly sliced 1 tablespoon grated ginger 2 cloves garlic, grated 3 cups cooked brown rice 1 cup diced hot dogs 3 tablespoons soy sauce 1 tablespoon toasted sesame oil 2 scallions, white and light green parts, sliced 4 fried eggs, for serving Chopped fresh cilantro, for serving Sriracha sauce, for serving Instructions: Bring a pot of water to a boil; prepare an ice water bath. Blanch the broccoli in the boiling water, then immediately transfer to the ice water to stop the cooking process. Drain and set aside. In a large skillet over medium-high heat, add the oil and onions and saute until the onions are translucent and tender, about 5 minutes. Add the ginger and garlic and quickly stir-fry for about 30 seconds. Add the rice, hot dogs and broccoli and stir-fry 2 minutes. Stir in the soy sauce, sesame oil and scallions. Serve topped with fried eggs, cilantro and Sriracha.
Mango Tango Not One 11.5-ounce can mango nectar 1 cup cranberry juice Juice of 1 lime One 1-liter bottle ginger ale 6 ounces spiced rum, optional Instructions: In a large pitcher, stir together the mango nectar, cranberry juice, lime juice and ginger ale. To serve, pour into ice filled glasses for a mocktail. For a cocktail, top each drink with 1 1/2 ounces spiced rum.
Vanilla and Black Pepper Pork Loin 9 cups water 2 vanilla beans, split and seeds scraped out 2 (2-inch) cinnamon sticks 5 whole cloves 1/4 cup black peppercorns 1/2 cup granulated sugar 1/2 cup kosher salt 1 (2 1/2 to 3-pound) boneless pork loin 2 tablespoons canola oil 1/4 cup butter, divided 3 medium Granny Smith apples, cored and sliced into 1/2-inch wedges 1 celeriac (celery root), skin and roots sliced off, sliced into 1/2-inch slices Kosher salt 1/4 cup apple cider vinegar 2 cups apple cider, divided 1 tablespoon light brown sugar 1 teaspoon vanilla extract 1/4 to 1/2 teaspoon freshly ground black pepper Instructions: For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat. Add the sugar and salt; stir to dissolve. Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes). When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours. Preheat the oven to 325 degrees F. Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking. Add the pork to the pan and brown on all sides, about 15 minutes. Remove to a plate. Add 2 tablespoons butter to the pan and reduce the heat to medium. Add the apples and celeriac. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar. Nestle the pork loin in the apples and celeriac and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup. Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes. Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests). Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary. Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celeriac. Drizzle the sauce over the meat.
Turkey Cubanos 1 Archer Farms Take & Bake Ciabatta 2 tablespoons Dijon mustard ¼ cup cranberry sauce 12 slices Market Pantry® Applewood Smoked Deli-Style Ham 1 pound roasted turkey, thinly sliced 4 slices Swiss cheese 10 Market Pantry® Kosher-Dill Sandwich Sliced Pickles Instructions: 1. Cut the ciabatta in half horizontally. Spread the mustard on the cut side of the top half and the cranberry sauce on the bottom half. On the bottom half, stack the ham, turkey, cheese, pickles, and top half of the bread. Press down firmly and cut crosswise into 4 even sandwiches. 2. Heat a grill pan to medium. Working in batches if necessary, place the sandwiches on the pan and place another very heavy skillet on top. Grill, turning once, until the bread toasts and grill marks appear, about 8 minutes. Serve hot or warm.
String Beans with Shallots 1 pound French string beans Kosher salt 2 tablespoons unsalted butter 1 tablespoon good olive oil 3 large shallots, large-diced 1/2 teaspoon freshly ground black pepper Instructions: Blanch the string beans in a large pot of boiling salted water for 11/2 minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot. Recipe courtesy of Ina Garten for Food Network Magazine
Tiramisu 1 1/4 cups brewed espresso coffee 1/3 cup coffee liqueur 1/4 cup plus 2 tablespoons sugar 1/4 cup plus 1 tablespoon dry Marsala 16 ounces mascarpone 2 cups heavy cream 1/2 teaspoon vanilla extract About 40 crisp ladyfinger cookies (12 ounces) Unsweetened cocoa powder, for dusting Instructions: Combine the espresso, coffee liqueur, 2 tablespoons sugar, 1/4 cup Marsala and 1/4 cup water in a medium bowl and whisk until the sugar dissolves. Beat the mascarpone in a bowl to loosen it up, then set aside. Beat the cream, vanilla, remaining 1/4 cup sugar and remaining tablespoon Marsala together in a clean bowl with an electric mixer until it just holds stiff peaks. Fold the mascarpone into the whipped cream mixture. Working one at a time, briefly dunk half of the ladyfingers in the espresso mixture and use them to line the bottom of a 9-by-13-inch baking dish, breaking or trimming the cookies as necessary. Spread half of the mascarpone mixture evenly on top. Dunk and arrange the remaining ladyfingers on top of the mascarpone, then spread with the remaining mascarpone. Cover the tiramisu and refrigerate until the ladyfingers have softened and the flavors have blended, at least 5 hours and preferably overnight. Dust with cocoa powder before serving.
Zipper Bag Overnight Oatmeal 1 cup old-fashioned oats 1 cup whole milk 1/2 cup half-and-half 2 tablespoons brown sugar 1 tablespoon vanilla extract Pinch of salt 1 small Granny Smith apple, chopped 1/4 cup raspberries 1 tablespoon sliced almonds Instructions: Special equipment: a large, resealable plastic zipper bag Add the oats, milk, half-and-half, brown sugar, vanilla, salt and apples to a large resealable plastic zipper bag. Mix, seal and soak for 10 minutes or refrigerate overnight. Top with the raspberries and sliced almonds and serve.
Sesame-Roasted Chicken with Bean Puree 1/4 cup sesame or other oil 1/4 cup acid (I'm using the juice of 1 lime and 1 orange) 3 tablespoons smooth peanut butter 3 tablespoons sweetener (I'm using honey) 1 tablespoon soy sauce 2 tablespoon sesame seeds Couple of shakes hot sauce or chile flakes, optional 1 whole chicken (3 1/2 to 4 1/2 pounds), cut into 8 pieces (or any parts you have) 8 ounces broccoli and friends, such as cauliflower, Brussels sprouts, cabbage, broccoli rabe or fennel (I'm using broccoli rabe) 1 tablespoon olive or other oil Salt and pepper 1/4 cup olive or other oil 2 cloves garlic, minced Salt 1/2 cup chicken stock, vegetable stock, water or other liquid (I'm using chicken stock) One 15-ounce can beans, rinsed (I'm using white beans) Fresh cilantro, for topping, optional Instructions: For the sesame-roasted chicken: Preheat the oven to 450 degrees F. Whisk together the sesame oil, lime and orange juice, peanut butter, honey, soy sauce, 1 tablespoon of the sesame seeds and the hot sauce if using in a large bowl. Reserve half of the sauce in a small bowl, then toss the chicken with the remaining sauce. Transfer the chicken to a baking sheet and roast about 35 minutes. Meanwhile, toss the broccoli rabe in a medium bowl with the olive oil, remaining tablespoon sesame seeds and some salt and pepper. After the chicken has roasted for 35 minutes, add the broccoli rabe to the baking sheet with the chicken. Continue to roast until the chicken is cooked through and the thickest part of a thigh registers 160 degrees F, about 10 minutes more. For the bean puree: While the chicken is cooking, heat the olive oil in a small saucepan. Add the garlic and a pinch of salt and cook for 1 minute over low heat. Add the stock and beans, turn the heat to high and bring to simmer; simmer for 5 minutes. Remove from the heat and mash or puree until smooth. To serve, spread the bean puree on a plate, top with the chicken and broccoli rabe and drizzle with the reserved sauce. Garnish with cilantro if you have it.
Country Potato, Pea, and Pancetta Frittata 2 teaspoons olive oil 1 pound cooked potatoes, cut into small chunks 4 thin slices pancetta, about 2 ounces 4 garlic cloves, thinly sliced 1/2 cup frozen peas, thawed 8 egg whites 3 whole eggs Coarse grained salt and freshly ground black pepper 1/4 cup Parmesan Instructions: In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and \fry\ until golden on all sides. Add peas. In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.
Chimichurri Awesome Time Prawns with Sriracha Cocktail Sauce 8 cloves garlic 1/2 cup chopped onion 1/2 cup chopped red bell peppers 1 handful cilantro leaves 1/2 cup chopped fresh oregano leaves 1/4 cup white vinegar, plus more to taste 1 lime, juiced, plus more to taste 1 pinch red pepper flakes (use at your own discretion) 2/3 cup olive oil Kosher salt and freshly ground black pepper 1 (4-pound frozen block) black tiger prawns (about 16 to 24 prawns), thawed Skewers 1 1/2 teaspoons Worcestershire sauce 3 teaspoons sriracha rooster sauce 4 teaspoons prepared kosher horseradish 1/4 cup lemon juice 1 tablespoon kosher salt 1 1/2 cups ketchup Instructions: Pulse the garlic, onion, red pepper, cilantro, oregano, white vinegar, lime juice and red pepper flakes in a food processor (or can be made by hand in a mortar and pestle). Remove the mixture from the processor and pour it into a medium bowl. Whisk in the olive oil and adjust the seasoning with additional salt, pepper, vinegar and lime juice, to taste. Check the flavor by dipping a piece of bread into the sauce and tasting. Reserve half of the sauce for the marinade. Clean and devein prawns. Hold a prawn in the palm of your hand keeping the shrimp straight and slide in the skewer from head to tail. Use 1 prawn per skewer. Line 4 of the skewered prawns next to each other in a row. Draw an additional skewer perpendicular through the row, connecting the 4 skewered prawns together. Continue this step until all of the prawns have been skewered into groups of 4. Brush them with chimichurri and marinate for 2 hours. Preheat an outdoor grill or an indoor grill pan. Put the skewered shrimp on a grill and brush with more chimichurri. Flip the skewers and repeat. Cook until the prawns are opaque, about 5 minutes per side. Remove the skewers when the prawns are fully cooked. Mix all the ingredients for the sriracha cocktail sauce in a bowl. Pour some of the sauce into shot glasses. Top with a prawn and garnish with a chive.
Eggplant Parmesan 1/3 cup extra-virgin olive oil 3 garlic cloves, minced 1 cup black olives, pitted and roughly chopped 1 teaspoon hot red pepper flakes 3 tablespoons capers, drained 2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand 1/4 cup fresh basil leaves, hand torn Kosher salt and freshly ground black pepper 4 cups dried bread crumbs 1 tablespoon garlic powder 1 tablespoon dried oregano Salt and freshly ground black pepper 5 eggs 1 cup all-purpose flour Extra-virgin olive oil 4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices 2 pounds whole milk ricotta cheese 1/2 cup chopped fresh basil leaves 1 1/4 cups freshly grated Parmigiano-Romano 2 pounds shredded mozzarella cheese Instructions: First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside. Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove. Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed. Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper. Preheat the oven to 350 degrees F. To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano. Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
Grilled Shrimp 2 large cloves of garlic, chopped 1/2 cup extra-virgin olive oil 16 large head-on jumbo shrimp in the shell, shells split down the back Kosher salt and freshly ground black pepper Instructions: Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.
Crispy Bacon and Hash Brown Quesadillas with Fried Quail Eggs 8 ounces thick-cut bacon, cut into lardons and cooked until golden brown 2 large Idaho potatoes, scrubbed Salt and freshly ground black pepper 1/4 cup canola oil, divided 2 large Spanish onions, halved and thinly sliced 1 poblano chile, finely diced 1 tablespoon ancho chile powder 1 teaspoon paprika 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced 1/2 red onion, halved and thinly sliced 1 jalapeno, finely diced 3 tablespoons finely chopped fresh cilantro 2 tablespoons fresh lime juice 2 tablespoon olive oil 2 teaspoons honey Salt and freshly ground black pepper 8 (6-inch) flour tortillas 2 1/2 cups grated Monterey Jack cheese 3 tablespoons canola oil 2 teaspoons ancho chile powder 4 tablespoons unsalted butter 8 quail eggs Salt and freshly ground black pepper 2 tablespoons finely chopped fresh chives Special equipment: Ramekins Instructions: For the hash browns: Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked about 15 to 20 minutes. Drain, let cool slightly, and grate on a grater using the large holes. Heat 2 tablespoons oil or remaining bacon fat, in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally. Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes and cook until golden brown. Stir in the onions, poblano chile, ancho chile powder, paprika, and salt and pepper and cook until just warmed through. For the tomato relish: Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving. For the quesadillas: Preheat the oven to 425 degrees F. Place 4 tortillas on a work surface and top with cheese, hash browns, and bacon. Cover with 4 more tortillas to make 4 2-layer quesadillas. Brush the tops with oil and sprinkle with the ancho powder. Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters. For the quail eggs: Heat 2 tablespoons of the butter in a medium nonstick saute pan until it begins to shimmer. Crack each egg into a ramekin and carefully slide into the pan (cook 4 at a time). Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another minute. Assembly: Top each quesadilla quarter with a fried quail egg and a few heaping tablespoons tomato relish and garnish with chopped chives. Arrange on a platter.
Seared Rack of Lamb with Pistachio Tapenade 1/2 cup pistachios, shelled and toasted 1/2 cup pitted cerignola olives 2 tablespoons capers 1 clove garlic, smashed 1 tablespoon chopped fresh oregano leaves 2 tablespoons chopped fresh parsley leaves Extra-virgin olive oil 1 lemon, zested 1 (8-rib) rack of lamb Kosher salt Instructions: In a food processor, combine the pistachios, olives, capers, garlic, and herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use. Have a butcher remove the 2nd and 7th rib bones from the 8 rib rack to make it a 6 rib rack. This will create 6 even chops that are thicker than a normal lamb chop. Cut into 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking. Preheat the oven to 425 degrees F. Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in the oven and cook another 4 to 5 minutes for medium rare. Remove the chops from the oven and let them rest for at least 5 minutes before serving.
Banana Pudding 1 cup 2 percent milk 1 cup plain unsweetened almond milk 3 tablespoons cornstarch Pinch of kosher salt 1/3 cup sugar 1 large egg 1 teaspoon vanilla extract 2 large bananas 6 low-fat cinnamon graham crackers, broken into 1-inch pieces 1 tablespoon cocoa powder (sweetened or unsweetened) 1/4 cup sliced almonds, toasted Instructions: Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight.
Tangerine Beef with Scallions 1 1/2 pounds beef tri-tip steak, trimmed of excess fat 1 tangerine 4 scallions, sliced, plus more for garnish 1/4 cup soy sauce 2 tablespoons toasted sesame oil 2 teaspoons sugar 2 tablespoons chopped peeled ginger 3 cloves garlic, minced Pinch of red pepper flakes 2 tablespoons orange preserves Instructions: Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight. Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings. Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
Chocolate Fondue 2 cups heavy cream 6 ounces bittersweet chocolate, chopped 6 ounces semisweet chocolate, chopped 3 tablespoons amaretto 1 teaspoon vanilla Dipping suggestions: cubed angel food cake (store-bought is fine), pineapple chunks, dried apricots, green grapes, blueberries and blackberries Instructions: Heat the cream in a saucepan over low to medium heat until warmed through but not bubbling; add the bittersweet chocolate, semisweet chocolate, amaretto and vanilla and stir until the chocolate is melted. Pour the mixture into a fondue pot. Arrange your dipping ingredients on a platter and serve!
The Best Meatloaf 2 large eggs, lightly beaten 1/3 cup milk 3 tablespoons Worcestershire sauce Kosher salt 1/4 cup olive oil 1 large onion, chopped 2 cloves garlic, finely grated 1 tablespoon thyme leaves, chopped Freshly ground pepper 1/2 cup ketchup 2 pounds 80/20 ground beef chuck 1/2 cup panko Instructions: Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil. Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes. Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine. Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier. Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
No Cook Pop Rock Cheesecake 2 cups crushed graham crackers 5 tablespoons softened butter 1/2 cup granulated sugar, plus 2 teaspoons, divided 6 ounces pop rocks in strawberry, watermelon, or cherry, divided Nonstick cooking spray 1 cup heavy whipping cream 1/4 teaspoon salt 1/4 cup lime juice 12 ounces cream cheese, room temperature Instructions: Combine the crushed graham crackers, butter, and 2 teaspoons sugar in bowl and mix until incorporated. Delicately fold 3 ounces of pop rocks into the mixture. Spray the bottom of a 9 by 13-inch cake pan with nonstick cooking spray. Gently press the crust into the pan and freeze for 30 minutes. With a handheld mixer or in a standing mixer with whisk attachment, whip the heavy whipping cream. While mixing slowly add in the remaining 1/2 cup sugar, salt, lime juice, and cream cheese. Beat until the ingredients are fully incorporated. Remove the crust from the freezer. Spread the cream cheese mixture over the crust, level the top and freeze for 1 hour. Remove the cheesecake from the freezer and sprinkle the remaining 3 ounces of pop rocks on top. Cut into small squares and serve.
Lamb Shank Tajine 2 pounds lamb shank, cut into pieces 1 large onion, chopped 1/2 cup olive oil 1/2 teaspoon ground white pepper 1/2 teaspoon ground ginger Salt Small amount saffron threads, crumbled 1/4 teaspoon turmeric 3 sticks cinnamon 1 small bunch fresh cilantro, wrapped together in bouquet 1/2 cup prunes 1 teaspoon ground cinnamon 5 tablespoons sugar 1 teaspoon orange blossom water 1 cup fried almonds 1 tablespoon sesame seeds Instructions: Put the lamb into a tajine or large pot and add the onions, olive oil, white pepper, ginger, salt, saffron threads, turmeric and cinnamon. Brown the meat for a few minutes over medium heat. Add 3 or 4 cups water and the small bouquet of cilantro. Cover and simmer the meat over medium heat until the meat is very tender, about 1 hour. If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, uncover the pot and continue cooking off the liquid until mostly oils and onions remain with the meat. Put the prunes in a small pot and add enough water to almost cover, about 2 cups. Simmer over medium heat. Add the ground cinnamon, sugar and orange blossom water. Simmer, partially covered, until the prunes are quite tender and sitting in very thick syrup. To serve, put the meat on a large serving platter, or if you've cooked in a tajine, use that as the serving dish. Spoon the prunes and syrup on top of the meat and garnish with the fried almonds and sesame seeds.
Spicy Collard Greens 2 pounds collard greens 4 tablespoons olive oil or unsalted butter 1 teaspoon crushed red pepper flakes Kosher or fine sea salt Instructions: Trim the thick stems and any wilted or yellow parts of the leaves form the collards. Cut the leaves crosswise into 1/2-inch strips. Wash them in plenty of cold water and drain them well. You will have about 12 cups of shredded leaves. Heat the oil in a large deep pan over medium-high heat. Add the red pepper flakes and stir until fragrant. Add the greens and cook, tossing and stirring, until they are coated with oil and pepper and wilted but maintain their vibrant color, about 4 minutes. Transfer to a serving bowl, season with salt and serve.
Mexican Rice 2 cloves garlic, chopped 1/2 cup onion, chopped 1/4 cup red bell pepper, chopped 1/4 cup green bell pepper, chopped 2 bags Success® Jasmine Rice or Success® Brown Rice 1 tsp vegetable oil 1 small jalapeno, seeded and chopped, optional 1 tsp cumin 1 can (8 oz.) tomato sauce 1 chicken flavored bouillon cube 1/4 cup fresh cilantro, chopped Lime wedges, for garnish Instructions: Prepare rice according to package directions, cooking only 8 minutes. Heat vegetable oil in a large skillet over medium heat. Add garlic and saute for 30 seconds. Stir in onion, bell peppers, jalapeno, and cumin; cook for 5 minutes. Add tomato sauce and bouillon cube and stir until cube dissolves; add cooked rice and stir until heated through. Serve topped with cilantro and garnish with lime wedges.
Fresh Ginger Muffins A 2-ounce piece unpeeled ginger root 3/4 cup plus 3 tablespoons sugar 2 tablespoons lemon zest with some pith 1/2 cup (1 stick) butter, room temperature 2 eggs 1 cup buttermilk 2 cups all-purpose flour 1/2 teaspoon salt 3/4 teaspoon baking soda Instructions: Preheat the oven to 375 degrees. Grease 16 muffin pans. If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little. Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely. Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside. In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well. Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.
Fried Chicken and Biscuits with Red-Eye Gravy, Romaine Slaw and Lemon Jam 3 cups buttermilk 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/2 teaspoon black pepper 4 boneless, skinless chicken thighs 3 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons plus 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon sugar 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 4 ounces (about 1/2 cup plus 1 1/2 tablespoons) cold shortening, cubed 2 ounces (1/4 cup) cold butter, cubed, plus more melted for brushing 1 cup shredded medium Cheddar 1 1/2 cups buttermilk 3 lemons, cut into thin rounds, seeds removed 1 1/2 cups sugar 4 ounces (1/2 cup) butter 3/4 cup all-purpose flour 3 tablespoons brewed espresso 3 tablespoons ground espresso beans 2 cups milk 2 cups heavy cream 2 cups cooked spicy pork sausage, chopped 2 tablespoons hot sauce, such as Tabasco 1 tablespoon paprika 1/2 teaspoon garlic powder Salt and ground black pepper 2 hearts of romaine, cut into 1/4-inch strips crosswise 1/4 cup sour cream 2 tablespoons olive oil 1/2 cup pickled red onions 1/4 cup chopped fresh chives 1/4 cup sliced pickled jalapenos Salt and ground black pepper Canola oil, for frying 2 cups all-purpose flour 1 teaspoon salt 1 tablespoon black pepper 1/2 teaspoon smoked paprika 4 fried eggs Instructions: For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl. Add the chicken thighs and marinate in the refrigerator for 24 hours. For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix. Add the shortening and butter and mix on low speed until the mixture resembles cornmeal. Add the cheese and mix. Slowly stir in the buttermilk while mixing, just until combined; do not over mix. Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough. Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper. Brush with melted butter. Bake until the tops are just golden brown, 12 to 15 minutes. For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar. Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency. For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan. Cook over medium heat, stirring frequently, about 20 minutes. Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux. Add the hot sauce, paprika, garlic powder, and salt and pepper to taste. Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes. For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well. To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl. Drain the thighs in a colander, and then dredge in the flour mixture. Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust. For each serving, place a dollop of red-eye gravy in the center of the plate. Cut a biscuit in half and place the bottom half atop the gravy. Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam. Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy. Repeat with the remaining ingredients.
Spiced Pepitas and Pecans 2 large egg whites 1 tablespoon water 1/2 cup lightly packed light brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt Pinch of cayenne pepper 2 cups raw pepitas (shelled pumpkin seeds) 2 cups shelled pecan halves Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. In a large bowl, beat the egg whites and water until frothy. In a small bowl, combine the sugar, cinnamon, allspice, cumin, salt and cayenne. Stir the sugar mixture into the egg whites, then add the pepitas and pecans. Toss until the nuts are completely coated. Evenly spread the nuts on the prepared baking sheet. Bake 20 to 30 minutes, until crispy. Let cool completely. Store in an airtight container.
Six-Hour Pork Roast 2 tablespoons finely chopped fresh sage 2 tablespoons fresh rosemary leaves 10 garlic cloves 1 tablespoon fennel seeds 1 1/2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon dry white wine 1 tablespoon olive oil 1 (6-pound) boneless pork Boston shoulder roast (not tied) 2 tablespoons finely chopped fresh sage Instructions: Preheat oven to 275 degrees F. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well. If necessary, trim fat from top of pork, to leave a 1/8-inch thick layer of fat. Make 3 small incisions, each about 1-inch long and 1-inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
Tilapia Ceviche 2 pounds tilapia fillets, finely diced* see Cook's Note 1 cup lime juice (about 8 large limes) 1/2 cup seeded chopped tomato 1/2 cucumber, peeled, seeded and finely diced 1/2 cup finely chopped onion 1/4 cup chopped fresh cilantro leaves Salt and freshly ground black pepper 1/2 cup clam-tomato juice (recommended: Clamato), optional 1 tablespoon bottled hot sauce (recommended: Huichol), optional 1 serrano chile, optional Grilled Tostadas, recipe follows, or 6 purchased tostadas Mayonnaise, for spreading 1 avocado, halved, pitted, peeled, and thinly sliced 1 lime, cut into wedges 6 corn tortillas Instructions: Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes. Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using. Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside. Heat a grill or grill pan over medium heat. Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.
Roasted Pear Salad 4 ripe pears, halved and cored 2 tablespoons olive oil 2 teaspoons sugar Salt 1/2 cup olive oil 1/4 cup pecan oil 3 tablespoons rice wine vinegar 1 tablespoon honey 1 teaspoon Creole mustard 1 shallot, minced Salt Freshly ground black pepper 5 heads Belgian endive, cored and leaves separated 2 handfuls mixed bitter green leaves 2 cups blue cheese, crumbled into chunks 1/2 cup pecans, toasted Instructions: For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool. For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper. To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.
Melon Salad 3 garlic cloves, minced or pureed 2 tablespoons brown sugar 1/4 cup lime juice 3 serrano chiles, stems removed and thinly sliced with seeds 1 teaspoon grated lime zest 1/2 cup slivered blanched almonds or pine nuts, toasted 6 cups assorted melon cubes, in 1/2inch cubes, each variety separated 1/4 cup fresh cilantro leaves for garnish Instructions: Mix garlic, brown sugar, lime juice, chiles and lime zest in a medium bowl. Roughly chop almonds and add to garlic mixture. To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon and garnish with cilantro. Serve chilled.
Pomegranate Mar-tea-ni 2 ounces of Pure Leaf™ Lemon Iced Tea 2 ounces pomegranate juice Instructions: In shaker filled with ice, add all ingredients. Shake well, then strain into chilled martini glass. Garnish, if desired, with lemon peel. Serving suggestion: Moisten rim of chilled martini glass with lemon wedge, then coat with colored sugar.
Roasted Asian Chicken Wings 5 pounds chicken wings, separated at the joints, wing tips reserved for another use 1 tablespoon Emeril's Asian Essence 1 teaspoon salt 1/2 teaspoon ground white pepper 2 cups fresh orange juice 1 cup canned pineapple juice 1 cup sugar 1/2 cup soy sauce 1/2 cup mirin 2 tablespoons orange zest 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 2 tablespoons minced green onions 1 tablespoon sesame oil 3/4 teaspoon crushed red pepper 2 tablespoons sesame seeds 2 tablespoons diagonally sliced green onions, for garnish Instructions: Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil. In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes. While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use. Remove the wings from the oven and reduce the oven temperature to 350 degrees F. Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy. Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.
Quince and Prickly Pear Croquembouche 3 cups whole milk 8 ounces (2 sticks) salted butter (can also use unsalted butter) 3 cups bread flour (high-gluten flour) 16 large eggs 2 cups quince paste 1/2 cup prickly pear juice 1 teaspoon vanilla extract 4 cups heavy cream 2 teaspoons vanilla bean paste 1/2 cup granulated sugar 2 tablespoons black treacle syrup 2 cups maple syrup 1 teaspoon vanilla bean paste 1 cup granulated sugar Instructions: For the pate a choux: Preheat the oven to 425 degrees F. Line 3 baking sheets with parchment. Bring the milk and butter to a boil in a medium saucepan over medium-high heat. Add the flour, reduce the heat to low and cook, stirring, until a carpet, or thick film, forms on the bottom of the pan. Add the mixture to a stand mixer fitted with a paddle attachment while still hot. Turn to medium speed and beat, adding one egg at a time, until fully combined and glossy. Transfer the mixture to a piping bag fitted with a large round tip. Pipe 2-inch balls spaced about 2 inches apart on the prepared baking sheets (you should have about 55 balls). Bake until golden brown, about 22 minutes. Reduce the heat to 350 degrees F and bake another 15 minutes to dry them out. Let the puffs cool on the baking sheets for 5 minutes and then transfer to racks and let cool completely before filling, preferably overnight. Puncture small holes in the base of each puff and set aside to fill. For the quince and prickly pear jam: Heat the quince paste, prickly pear juice and vanilla extract in a saucepan over low heat, stirring until fully combined. Let cool completely. Transfer the mixture to a piping bag fitted with a medium round tip. Pipe the jam into the pate a choux puffs through the holes in the bottoms, filling the puffs halfway. For the vanilla bean whipped cream: Beat the cream and vanilla paste together in a stand mixer fitted with a whisk attachment until beginning to thicken. Slowly add the sugar and beat just until stiff. Then stop! Transfer the cream to a piping bag fitted with a medium tip. Pipe the cream into the pate a choux puffs. For the treacle maple syrup: Combine the treacle, maple syrup and vanilla bean paste in a small saucepan and bring to a boil over medium heat. Let cool halfway so it is still liquid. To assemble the croquembouche: Dip each filled pate a choux puff into the treacle syrup and stack on a serving tray to build a tower. Let set, 20 to 30 minutes. For the crisp caramel sugar: Heat the sugar in a small saucepan over medium heat, making sure not to stir. Cook until melted and golden brown. Allow to cool halfway. Dip a sugar wand or whisk into the caramel and quickly wave it in circles around the tower to create caramel strands. Repeat to create a wispy caramel cage. Serve immediately.
Spaghetti Nests Butter, for greasing the pans Kosher salt 1/2 box spaghetti (about 8 ounces) 2 packed cups spinach leaves, finely chopped 1/4 cup grated Parmesan 2 tablespoons extra-virgin olive oil 1/3 cup grated Parmesan 2 tablespoons whole milk 3/4 teaspoon kosher salt 1 large egg Olive oil, for drizzling 2 cups marinara sauce, warmed 12 small fresh mozzarella balls, such as ciliegine or bocconcini Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool. For assembly: Beat the Parmesan, milk, salt and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin metal spatula. Spoon 1/2 cup of the marinara sauce on each of 4 serving plates. Place the spaghetti nests on the sauce. Place 3 balls of the mozzarella in each nest and serve.
Grilled Cheese-and-Tomato Casserole 1 stick (8 tablespoons) unsalted butter, melted 12 slices white bread 12 slices Cheddar (about 12 ounces) 6 slices Swiss cheese (about 3 ounces) 1/2 cup grated Parmesan 4 cups mixed cherry or grape tomatoes, halved (about 1 1/4 pounds) Kosher salt 1 cup half-and-half 1/4 cup mayonnaise 2 large eggs Freshly ground black pepper 1/4 cup fresh parsley leaves, roughly chopped Instructions: Preheat the broiler. Brush a 9-by-13-inch flameproof baking dish with some of the melted butter. Lay 6 of the bread slices out on a baking sheet in 1 even layer. Brush the tops generously with butter. Broil, rotating the baking sheet as needed, until the bread is golden brown and toasted, 2 to 4 minutes. Flip the slices (untoasted side facing up). Put 2 slices of the Cheddar each on 3 pieces of the bread and 1 slice of the Swiss cheese each on the 3 remaining slices. Return the baking sheet to the broiler until the cheese completely melted, 1 to 2 minutes. Sandwich together each Swiss-topped bread slice with a Cheddar-topped slice. Repeat with the remaining bread, Cheddar and Swiss and more butter. Trim the crusts off the sandwiches, then arrange the sandwiches in 1 layer in the prepared baking dish. Scatter the Parmesan over the top. Scatter the tomatoes on the baking sheet, and toss with 1/2 teaspoon salt. Broil until they are very soft and the skins are wrinkled and browned in spots, 4 to 5 minutes. Scatter the tomatoes over the sandwiches. Switch the broiler to bake, and preheat to 350 degrees F. Whisk together the half-and-half, mayonnaise, eggs, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Pour over the tomatoes and sandwiches (the liquid won't completely cover). Cover with foil, and bake until the custard is mostly set, about 30 minutes. Remove the foil, and continue to bake until the casserole is hot and golden brown in spots, about 15 minutes more. Scatter the parsley on top, and serve hot.
Sprinkle Biscotti 3 1/2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon kosher salt 1 cup coconut oil, melted 1 cup sugar 3 large eggs 1 tablespoon clear imitation vanilla extract (such as McCormick) 1/2 cup confetti sprinkles, plus more for topping Sea salt, for sprinkling Instructions: Preheat the oven to 350˚ F . Whisk the flour, baking powder and kosher salt in a medium bowl; set aside. In a large bowl, whisk the coconut oil and sugar. Whisk in the eggs, one at a time, and then the vanilla. Stir the dry ingredients into the wet ingredients and then fold in the sprinkles. Line a baking sheet with parchment paper. Divide the dough in half, then form each half into a long rectangle, about 4 inches wide, on the baking sheet. Leave a good few inches in between the rectangles because they will spread in the oven. Sprinkle the tops with more sprinkles and a few pinches of sea salt and bake for 25 minutes. Remove from the oven and reduce the oven temperature to 250˚ F. Transfer the rectangles to a cutting board and use a serrated knife to cut them into 1-inch-thick pieces. Place them on their sides on the baking sheet. Return to the oven and bake for 20 more minutes, or until desired crispiness. Transfer to a rack and let cool on the baking sheet.
Foil-Packet Chicken Puttanesca 4 8-ounce skinless, boneless chicken breasts Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 1 15-ounce can cherry tomatoes 1 9-ounce package frozen artichoke hearts, thawed 1/3 cup pitted kalamata olives 2 tablespoons capers, drained 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 demi baguette or 1/2 regular baguette, split 2 tablespoons grated parmesan cheese 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast. Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes. Meanwhile, combine the remaining 3 tablespoons olive oil, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half. Open the foil packets and serve with the garlic bread.
Grown Up Chocolate Fondue 1 1/4 cups half-and-half 12 ounces semisweet chocolate, chopped 2 tablespoons raspberry liqueur 2 teaspoons vanilla extract For serving: fresh fruit such as strawberries and bananas, pound cake, angel food cake, brownie bites and coconut macaroons Instructions: Bring the half-and-half to a simmer in a fondue pot or small saucepan. Add the chocolate and stir until completely melted. Stir in the raspberry liqueur and vanilla. If using a fondue pot, place in on the fondue burner. Otherwise, simply bring the saucepan to the table (the chocolate will remain at a dipping consistency for over an hour). Serve with an assortment of dippers such as strawberries, bananas, pound cake, angel food cake, brownie bites and coconut macaroons.
Spicy Beet Ice Cream 3 large beets 1 cup orange juice 12 eggs yolks 3/4 cup sugar 2 vanilla beans 2 1/2 cups cream 1 cup heavy cream 1 teaspoon ground cinnamon 1/4 teaspoon cayenne Instructions: Roast beets in 350-degree oven until tender about 2 hours. Peel and cut into small pieces. Place beets in blender with orange juice and puree until smooth. Split vanilla beans, scrape, and add seeds to the cream and scald. Whisk together the egg yolks and sugar and then stir into the cream mixture. Stir over low heat until mixture begins to thicken (enough to coat the back of a spoon), about 10 minutes. Remove from heat and stir in remaining ingredients. Let ice cream chill in cooler. Turn in an ice cream maker and serve.
Orange-Pineapple Cooler 4 cups freshly squeezed orange juice 3 cups fresh pineapple juice 2 cups sparkling water Ice cubes Orange slices, for garnish Instructions: Mix together the juices and soda and pour into tall icefilled glasses. Garnish with orange slices.
Baked Rigatoni With Meatballs and Peppers Kosher salt 1 pound rigatoni 2 tablespoons extra-virigin olive oil, plus more for brushing 4 cloves garlic, sliced Pinch of red pepper flakes 1 28-ounce can plum tomatoes 1 15-ounce can plum tomatoes 4 large sprigs basil 3/4 pound pancetta, diced and browned 1 cup meatballs, cooked and quartered 1 cup sliced roasted red peppers 1 cup chopped black or green pitted olives 3 cups shredded mild provolone cheese 1 cup freshly grated ricotta salata Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs; drain. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.) Stir the pancetta into the sauce, then add the meatballs, roasted red peppers and olives. Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
Broiled Veal Chop alla Fiorentina 2 (3-inch thick) veal loin chops 2 garlic cloves, chopped 1 teaspoon rosemary 1 teaspoon sage Pinch salt and pepper 2 ounces virgin olive oil 4 ounces (1 stick) butter 1 lemon, cut in half Steamed vegetables, as an accompaniment Instructions: Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times. Put veal chops on broiling pan coated in butter. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.
Genoise with Buttercream-Italian Meringue 4 1/2 pounds sugar 1 cup water 1 1/2 quarts (6 cups) egg whites 1 tablespoon cream of tartar 7 1/2 pounds unsalted butter, room temperature 12 ounces cake flour 2 pounds eggs, room temperature 1 pound sugar 8 ounces melted butter 1 cup sugar 1 cup water Framboise or Chambord liqueur Good-quality raspberry marmalade Instructions: To make an Italian meringue, combine 3 1/2 pounds of sugar with 1 cup water in a large, heavy saucepan and heat over high heat until the syrup reaches a temperature of 240 degrees F on a candy thermometer. When syrup reaches a boil, watch carefully, as the temperature can escalate quickly. Meanwhile, in the bowl of an electric stand mixer, whisk the egg whites, the remaining 1 pound of sugar, and the cream of tartar to medium peaks. Once the syrup has reached 240 degrees F, start to drizzle the hot sugar syrup into the meringue while the beaters are running. Continue until all of the syrup is used and then continue to whip the meringue until it cools to room temperature. Slowly add in the softened butter; the mixture will tend to curdle. Continue to mix until all of the butter has been incorporated; the buttercream will eventually come together, becoming a smooth mixture in the end. Make sure to scrape down the bowl from time to time while mixing. Divide the mixture into 2 large sheet pans, cover securely, and refrigerate until ready to use. Make the cake: Lightly spray a size 400 hotel pan or large sheet pan with non-stick cooking spray and then line with parchment paper; set aside. Preheat the oven to 400 degrees F. Sieve the cake flour at least twice and set aside. Cream the eggs and sugar in a mixing bowl, beating until a pale yellow color. Gently fold in the cake flour. When this stage is almost completed, fold in the melted butter. Spread the genoise batter onto the prepared sheet pan. Bake for 10 to 12 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for 10 to 15 minutes, and then remove to a rack to cool completely before frosting. While cake cools, make a simple syrup by combining 1 cup sugar and 1 cup water in a heavy saucepan over high heat; bring to a boil and then remove from the heat and let cool. Assembly: Cut the cakes into 4 equal pieces so that they will fit perfectly on top of each other. Brush the bottom cake layer with simple syrup and then brush it with framboise. Brush a thin layer of raspberry marmalade on top and then apply a layer of the buttercream-Italian meringue. Repeat 2 more times. For the fourth and final cake layer, brush it with simple syrup and then framboise, but do not apply the marmalade. Frost the top and the sides of the cake, smoothing it out until perfect.
Lemon Curd 1 1/4 cups plus 2 tablespoons butter 1 cup plus 2 tablespoons sugar 1 cup plus 2 tablespoons lemon juice 1 cup plus 2 tablespoons egg yolks 1 tablespoon lemon zest Instructions: Combine 1/2 cup plus 2 tablespoons of butter, 1/2 cup plus 1 tablespoon of sugar, and the lemon juice in a medium saucepan. Bring mixture to boil over medium heat. Blend egg yolks with remaining sugar in a medium bowl, using a whisk. Temper eggs by slowly adding 1/3 of the boiling mixture to the eggs, stirring constantly. Return egg mixture to saucepan, over low heat, and stir the mixture until it boils. Whisk in the lemon zest and remaining butter and remove from the heat. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Broccolini in Blankets 8-ounce bunch broccolini, stems trimmed, rinsed and pat dried 2 tablespoons olive oil Big pinch of kosher salt Couple turns of black pepper 1 (8-count) can of crescent rolls, such as Pillsbury 4 slices Muenster cheese, halved 2 tablespoons yellow mustard 1 large egg Poppy seeds, for garnish Flaky salt, for garnish Ranch dressing, for dipping Instructions: Set an oven rack in the middle position. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. In a medium mixing bowl, drizzle 2 tablespoons of olive oil over broccolini and sprinkle with salt and black pepper. Toss to coat. Arrange the broccolini in a single layer on the prepared sheet tray. Bake in the oven for 10 to 15 minutes until tender and lightly browned. Remove from the oven and set aside to cool completely. Lay crescent rolls on the counter and divide into the precut triangles. Lay a half slice of cheese on the wide part of the dough, squirt or spread about 1/2 teaspoon of mustard, then roll each dough around a broccolini stem to just below the floret. It\u2019s ok if the cheese peeks out a little, it will just be crunchy cheese bits. Place the rolls on the prepared baking sheet, evenly spaced apart. Beat the egg with a little bit of water, then brush on each roll. Sprinkle with poppy seeds and flaky salt. Bake for 20 minutes or until the crescent is golden brown and puffed and the broccolini edges are browned. Eat immediately or you can keep them in the fridge for a snack. Serve with ranch dressing, for dipping.
Chongos 4 cups milk 1 egg yolk 2 packets vanilla rennet 1 cup cold water 1 pound granulated sugar 2 pounds brown sugar 1 stick cinnamon Instructions: Pour the milk into a pan over moderate heat and whisk in the egg yolk. Stir in the vanilla rennet and remove from the heat and pour into a large bowl to set for about 10 minutes. When it starts to set, place in the refrigerator to chill. Pour the cold water into a saucepan over moderate heat and add both the sugars. Stir to dissolve and add the cinnamon stick. Mixture should clear in about 8 minutes. Remove the set junket from the refrigerator and place on low heat. Very slowly, a little at a time, pour in the cinnamon-flavored syrup with the cinnamon stick. This will separate the rennet into little pieces. Cook for 1 1/2 hours over low heat. When cooked, (it will curd tightly), remove from the heat and allow to cool. Place in the refrigerator to thoroughly chill, ice cold in fact. Serve in bowls.
Grilled Pork Burritos with Salsa Verde 1 pound boneless pork loin chops, about 3/4-inch thick 2 teaspoons vegetable oil 2 teaspoons chili powder 1/4 teaspoon salt 3 cups homemade salsa verde (recipe below) or store-bought 6 \burrito-sized\ 10-inch flour or whole grain tortillas 1 16-ounce can fat-free refried beans, heated* (See Cook's Note) 1 cup cooked white rice, heated 1 cup reduced-fat shredded Mexican cheese blend 2 tablespoons fresh cilantro, chopped Lime wedges, for serving 2 pounds fresh tomatillos, husks discarded, rinsed and patted dry 1 jalapeno 1 ripe avocado, pitted, peeled and chopped 2/3 cup white or yellow onion, chopped 1/3 cup packed cilantro leaves with tender stems 3 tablespoons extra-virgin olive oil 3 garlic cloves 1/4 teaspoon kosher salt Pinch of sugar Instructions: To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes. Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm. To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately. Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds. Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.
Turkey-Mixed Greens Salad with Strawberries, Kiwi and Cashews in Honey-Sesame Dressing 1 (1 1/2-pound) reserved cooked turkey tenderloin, sliced 4 cups mixed greens 1 cup sliced strawberries 2 sliced kiwi 1/2 cup dry-roasted, salted cashews 1/2 cup reduced-sodium chicken broth 2 tablespoons honey 2 teaspoons sesame oil 2 teaspoons honey mustard Salt and ground black pepper Instructions: Cut turkey into bite-size pieces and set aside. Arrange the mixed greens on salad plates or large serving platter. Top with turkey, strawberries, kiwi, and cashews. In a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper. Pour mixture over turkey and spinach salad.
Grilled Grand Marnier French Toast with Strawberries 16 ounces frozen strawberries, thawed 1/4 cup sugar 2 tablespoons orange liqueur (recommended: Grand Marnier) 3 eggs 1/2 cup milk 1/4 cup orange liqueur (recommended: Grand Marnier), optional 2 tablespoons sugar 6 thick slices bread, cut in 1/2 diagonally Whipped topping (recommended: Cool Whip) Instructions: In a large bowl, combine strawberries, sugar, and liqueur. Let stand 1 hour, stirring occasionally. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a shallow bowl, whisk together eggs, milk, liqueur, and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot oiled grill. Cook for 3 to 4 minutes per side. To serve, place 1 piece of French toast on plate. Top with strawberries and whipped topping. Add another slice of French toast and repeat. INDOOR: Prepare bread slices as directed. Melt 2 to 3 tablespoons of butter on a hot griddle (over medium-high heat). Cook prepared bread slices until golden brown on both sides. Serve as directed.
Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad 2 inches ginger root, grated 1/4 cup teriyaki sauce 4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick 1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) Vegetable oil, for drizzling plus 3 tablespoons 12 sea scallops 4 to 5 tablespoons toasted sesame seeds 4 to 5 tablespoons chopped chives Salt and freshly ground black pepper 2 teaspoons toasted sesame oil 1 small napa cabbage chopped into 1 1/2-inch dice 1 red onion, quartered and thinly sliced 3 to 4 cloves garlic, grated 1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces 1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste 3 tablespoons rice wine vinegar 2 limes, zested and juiced 3 tablespoons freshly chopped cilantro leaves Instructions: Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes. Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil. Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve. Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes. Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.
Crostata with Raspberry Jam 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon peel 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 1/4 teaspoon salt 3 tablespoons ice water Flour for dusting, as needed 1 jar (3/4 cup) raspberry preserves 1 tablespoon fresh lemon juice 1 tablespoon sliced almonds, toasted Powdered sugar, for dusting, optional Instructions: Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough. Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
Clam Chowder 1 tablespoon butter 1/2 onion, minced 3 tablespoons dry vermouth 1 can or jar clams in juice 1 cup heavy cream Salt and white pepper Sugar 1 can potato soup 1/2 teaspoon truffle oil, optional Brioche croutons, optional Sourdough bread bowls, optional, for serving Chopped parsley leaves, for garnish Instructions: In a medium saucepan, melt butter. Add onions and saute until tender. Add vermouth to deglaze pan, and reduce a little. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. For garnish, add brioche croutons or serve in sourdough bowl. Top with chopped parsley.;
Garlic and Herb Cauliflower Chips Nonstick cooking spray, for the parchment 1 1/2 cups riced cauliflower (about 5 1/2 ounces; see Cook's Note) 1 cup shredded Parmesan (about 2 ounces) 1 1/2 teaspoons Italian seasoning 1/2 teaspoon garlic powder Kosher salt Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray. Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes. Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine. Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide. Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.
Cranberry Apple Roasted Turkey Breast 2 1/2 cups apple cider 2 tablespoons pickling spice blend 1 teaspoon red pepper flakes Zest of 1 orange, cut off into wide strips Ice, for chilling One 4-pound skin-on bone-in turkey breast, rinsed and trimmed of excess fat Olive oil, for brushing turkey Freshly ground black pepper 1 1/2 cups cranberry juice 1/2 cup kosher salt 1/4 cup light brown sugar Cranberry Apple Glaze, recipe follows 2 cups apple cider 2 cups cranberries 1 cup cranberry juice 1/2 cup maple syrup 1/2 cup apple cider vinegar Kosher salt and freshly ground pepper Instructions: Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes and orange zest in a large saucepan. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water. Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound). Preheat the oven to 350 degrees F. Remove the turkey from the brine, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry Apple Glaze every 15 minutes (using about half of the glaze total). Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze. Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.
Polenta 1 tablespoon olive oil 1 cup coarse-ground cornmeal 3 1/2 to 5 cups water (5 for soft polenta, less for firmer) 1/2 teaspoon salt Instructions: Preheat the oven to 350 degrees. Oil an 8-inch ovenproof saucepan, and add the cornmeal, water and salt. Stir until ingredients are blended. Place in oven and bake 45 minutes, uncovered. Remove and stir with a fork, adding more water if necessary, then place back in oven and cook an additional 10 minutes. After letting it rest 5 minutes, pour into a greased bowl.
Spicy Garlic and Anchovy Farfalle Kosher salt 1 pound farfalle pasta 1/2 cup extra-virgin olive oil 1 tablespoon anchovy paste 1/2 teaspoon crushed red pepper flakes 3 cloves garlic, finely chopped 5 cups baby spinach leaves (about 6 ounces) 1/2 cup plain breadcrumbs 1/3 cup freshly grated Parmesan Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Add the anchovy paste, red pepper flakes and garlic. Cook until aromatic, 2 minutes. Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes. Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes. In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese. Add in the reserved pasta water, if needed, to loosen the pasta. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.
Poached Shrimp in a Miso Broth with Cellophane Noodles 1/3-ounce konbu (kelp), about 2 or 3 squares 4 cups water 1/2 cup katsuobushi (dried bonito flakes) 3/4 cup thinly sliced shiitake mushroom caps 2 teaspoons soy sauce 3 tablespoons saikyo (sweet white miso) 2 tablespoons akamiso (brown miso) 3 tablespoons finely sliced scallions 1 pound medium shrimp, peeled and deveined 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 1/2 pound cellophane noodles, reconstituted in warm water Instructions: For the Ichiban Dashi (Miso): In a large saucepan, combine the konbu and water and heat over medium-low heat almost to the boiling point. Remove the konbu just before the mixture comes to a boil and discard. Add the bonito flakes and allow to steep for 10 seconds, or just until the mixture comes to a boil. Turn off the heat and skim any foam that has come to the surface of the liquid. Allow the mixture to stand for 2 minutes, then strain through a fine mesh sieve or cheesecloth. Discard bonito flakes and return the dashi to the saucepan over low heat. For the soup: Add the mushrooms to the dashi and allow to steep over low heat until the mushrooms are softened, about 10 minutes. Stir in the soy sauce, white and brown miso and scallions and combine well. Season the shrimp with the salt and white pepper, add to the soup and continue to cook until just cooked through, 2 to 3 minutes. Divide the noodles evenly among the bowls; pour the miso and shrimp over the noodles. Serve immediately.
Carne Guisada Tacos 7 1/2 pounds shoulder-cut beef, cut into 1/2-inch cubes 1/8 tablespoons salt 3 ounces chili blend (chili powder mixture) 1/2 cup vegetable oil 1/2 cup flour Flour tortillas, for serving Cheese, optional, for serving Instructions: Bring 1/2 gallon water to a boil. Add the beef and cook for about 1 1/2 hours. Add the salt and chili blend and cook for another 15 minutes. Start the roux: Heat the oil in a pot over medium heat and stir in the flour until thick. Then add to the beef and water. Stir and let simmer until it comes together. Keep warm and serve on flour tortillas with cheese, if desired.
Grilled Mahi Mahi with Green Chile-Coconut Milk Broth 2 tablespoons olive oil 1 large red onion, coarsely chopped 6 cloves garlic, coarsely chopped 2 tablespoons coarsely chopped fresh ginger 2 cups dry white wine 1 cup fresh or bottled clam juice 1 can unsweetened coconut milk 2 poblano peppers, roasted and coarsely chopped 1 serrano pepper, coarsely chopped 1/2 cup packed spinach leaves 1/2 cup water 1 tablespoon honey Salt and freshly ground pepper Olive oil Salt and freshly ground pepper 8 mahi mahi fillets, 5 to 6 ounces each Instructions: Preheat grill or side burner. Heat oil in a large enamel-coated Dutch oven until almost smoking. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and ginger and cook for 2 minutes. Add wine and reduce until almost dry. Add clam juice, coconut milk, poblano and serrano and bring to a boil. Add spinach leaves and cook for 1 to 2 minutes, until just wilted. Transfer mixture to a blender, add water and blend until smooth. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste. Preheat grill. Brush mahi with olive oil on both sides and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium doneness. Place a fillet in a shallow bowl and ladle the sauce around. Garnish with chopped cilantro.
Carrot Cake Sandwich Cookies 1 1/2 cups all-purpose flour 3/4 cup rolled oats 1 teaspoon pumpkin pie spice 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup packed light brown sugar 3/4 cup finely grated carrots (about 2 small) 1 large egg 1/3 cup raisins 1 cup marshmallow cream 4 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins. Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets. Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.
Chris Mooney's Sardine Tartines Platter 2 tins sardines, packed in olive oil 1 baguette, halved lengthwise and cut into pieces 1 lemon, for serving Cold butter, for serving Freshly ground black pepper, for serving Instructions: Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines. Cut the lemon into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter and pepper for grinding over top.
Upside-Down Bananas Foster Cake 2/3 cup sugar 1 tablespoon unsalted butter, plus more for the pan 3 medium bananas, cut on a slight bias into 1/4-inch-thick slices 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 3/4 cup milk 1/4 cup sour cream 3 tablespoons dark rum Instructions: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices. For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl. Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated. Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.
Frittata with Asparagus, Tomato, and Fontina Salt 3 ounces Fontina, diced 6 large eggs 2 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 1 tomato, seeded, diced Instructions: Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.;
Valerie\u2019s Stuffed Cabbage Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 2 cups cauliflower rice 1 large head green cabbage 1 pound ground turkey, preferably dark meat One 14.5-ounce can diced tomatoes, drained 2 tablespoons chopped fresh basil 1 teaspoon Italian seasoning 1 large egg 1 yellow onion, diced 3 tablespoons chopped fresh parsley 4 cloves garlic One 28-ounce can tomato purée 1/2 teaspoon onion powder Instructions: Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F. Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature. Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly. Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture. Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce. Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves. Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour. Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.
Cod a la Leif Mannerstrom 4 pounds center cut cod, on the bone, but cut off 1-inch of the belly to make the saddle stand sturdily 4 cloves garlic Salt and freshly ground black pepper Olive oil 1 tablespoon butter 1 tablespoon oil 1 shallot, chopped 1 pound chanterelles, cleaned Salt and pepper Instructions: Preheat the oven to 425 degrees F. Make slits with the tip of a knife all over the cod. Slice the cloves of garlic and press them in slits. Season with salt and pepper, place on a baking tray or roasting pan and drizzle with olive oil. Roast in the oven for approximately 45 minutes. When it easily comes off the bones, it is done. Remove the cod from the oven and set aside while you prepare the chanterelles. Heat a saute pan over high heat. Add the butter and the oil and heat. Add the shallots and saute for 1 minute. Add the chanterelles and cook until they are tender and have given up their liquid. Season with salt and pepper and serve with the cod.
Bleu Cheese Crusted Filet Mignon 2 tablespoons bleu cheese crumbles (recommended: Treasure Cove) 1/4 cup plain bread crumbs 2 teaspoons fines herbs (recommended: Spice Islands) 1/2 teaspoon olive oil, plus 1 tablespoon 4 (6-ounce) filet mignon steaks Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon black pepper 1/2 cup cognac 1 cup organic beef stock (recommended: Swanson) 1 teaspoon crushed garlic (recommended: Christopher) 1/4 cup frozen chopped onion (recommended: Ore-Ida) Instructions: Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside. Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet. Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done. Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half. Serve steaks hot with sauce.
The Best Chicken Cutlets 4 boneless, skinless chicken breasts (about 2 pounds) 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 teaspoons granulated garlic 2 teaspoons onion powder 1 teaspoon crushed red pepper flakes, optional 3 large eggs 2 1/2 cups panko breadcrumbs 1/2 cup grated Pecorino-Romano 1 stick (8 tablespoons) unsalted butter 1/2 cup olive oil Lemon wedges, for serving, optional Instructions: Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F. Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken. Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish. Beat the eggs with 1 tablespoon water in a second shallow dish. Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish. Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces. Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total. Serve with lemon wedges, if desired.
Rattlesnake Fajita Pitas 1 rattlesnake, filleted and cut into small pieces *see note 3 tablespoons teriyaki sauce 1 teaspoon seasoned salt (recommended: Lawry's brand) 1 teaspoon jalapeno seasoning Olive oil, to sear meat 1 large bell pepper, sliced (any color, or use a variety for extra flavor and color) 1 large onion, sliced 1/2 clove garlic, minced 6 cherry tomatoes, halved 6 onion flavored pita bread pockets 1 cup colby cheese, shredded Condiments: picante sauce, guacamole, sour cream Instructions: Marinate rattlesnake meat, refrigerated, for about 3 hours in teriyaki sauce, seasoned salt and jalapeno seasoning. In a large iron skillet, heat olive oil and sear meat. Add bell pepper, onion, garlic and tomatoes and cook for about 10 minutes until vegetables are tender. Add any additional seasonings to suit taste. Cut pitas in 1/2 and butter the inside of the pocket and toast until crispy. Spoon rattlesnake meat and vegetables into pitas and top with cheese. Served best on a bed of rice with side condiments of picante sauce, guacamole and sour cream.
Stuffed Rice Krispie Cereal Brain 1 cup heavy cream 6 ounces semisweet chocolate, chopped 3 tablespoons unsalted butter 1 large egg plus 2 yolks Pinch kosher salt 1/3 cup granulated sugar 1 1/2 pounds confectioners' sugar 3 sticks (1 1/2 cups) unsalted butter, at room temperature Pinch kosher salt 1 tablespoon pure vanilla extract 2 to 4 tablespoons milk Bright red gel food coloring, for coloring the frosting Red sprinkles, for topping One 10-ounce bag mini marshmallows 3 tablespoons unsalted butter One 12-ounce box crisp rice cereal, such as Rice Krispies Nonstick cooking spray, for the bowls Instructions: For the chocolate mousse: In a cold metal or glass bowl, whip the cream to soft peaks. Set aside. Fill a saucepan about a third of the way with water and bring to a simmer. Put the chocolate and butter in a medium heatproof bowl and place over the simmering water, making sure that the bottom does not touch the water. Heat, stirring, until melted and smooth. Set the mixture aside. Keep the pot of water simmering but not boiling. Put the whole egg, yolks and salt in a heatproof bowl. Beat with an electric mixer until light, about 1 minute. Slowly add the granulated sugar to the egg mixture while continuing to beat. Set the bowl over the simmering water and increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat until pale yellow, very fluffy and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick and the mixture folds over on itself (holds a ribbon), about 3 minutes. Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Hold in the refrigerator. For the frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with the milk as desired. Mix in enough of the red food coloring to make the frosting cotton-candy pink. Transfer to a piping bag fitted with a medium plain tip. For the rice cereal treat shell: Add the marshmallows and butter to a large pot over medium-low heat and cook, stirring, until melted. Add the rice cereal and mix to combine. While the cereal mixture is warm, spray the inside of a medium bowl and your hands with nonstick spray. Line the bowl with a 2-inch-thick layer of the cereal mixture. Spray the outside of a smaller bowl with nonstick spray and place it in the center of the cereal shell, pressing down to compress and even out the cereal layer. Once the cereal has set, spoon the chocolate mousse into the center of the shell. Flatten the remaining cereal mixture and lay it over the mousse, pressing the sides to seal. Refrigerate until chilled, about 15 minutes. Invert onto a platter or baking sheet and form gently to look like a brain. Pipe the frosting on top of the cereal shell in a brain-like pattern. Make a 1-inch line down the center of the brain with a butter knife or offset spatula and top the frosting line with red sprinkles.
Pork Carnitas with Cilantro Tomatillo Sauce 1 pound pork shoulder 2 tablespoons Mazola® Corn Oil ¼ cup chopped onions ½ teaspoon garlic powder 1 tablespoon chili powder ¼ teaspoon chipotle chile powder 2 tomatillos, finely chopped ½ cup finely chopped tomatoes ¼ cup coarsely chopped fresh cilantro 4 corn tortillas Instructions: 1. Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. 2. Add pork, onions, garlic powder, chili powder and chipotle chile; saute 3 to 5 minutes to brown the meat. 3. Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated. 4. Combine chopped tomatillos, tomatoes and cilantro in a small bowl. 5. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
Creekside Custard Cups 1 sleeve honey graham crackers (about 9 crackers) 1 1/2 cups cold skim milk 1/4 cup blue curacao liqueur, chilled One 3.4 ounce-box instant white chocolate pudding 1 cup cold heavy whipping cream 5 tablespoons confectioners' sugar 8 ounces cream cheese, at room temperature Maraschino cherries and orange slices, for serving Instructions: Finely crush the graham crackers in a resealable plastic bag with a rolling pin until they resemble small crumbs. Set aside in a small bowl. Whisk together the milk, liqueur and instant pudding in a medium bowl until the pudding thickens and begins to set, about 5 minutes. With a stand mixer or an electric hand mixer, beat together the heavy cream, confectioners' sugar and cream cheese on medium speed until light and fluffy and soft peaks begin to form, about 2 minutes. Add the pudding to the cream cheese mixture and fold to combine. To assemble, fill a resealable plastic bag with the pudding mixture and cut a small hole at one end. Add 2 tablespoons graham cracker crumbs in an even layer at the bottom of 6 individual cups. Top with a scant 1/4 cup pudding mixture, another layer of graham cracker crumbs, another scant 1/4 cup pudding and a final layer of graham cracker crumbs. Refrigerate until ready to serve. Garnish with an orange slice and maraschino cherry in each cup before serving.
Punjabi Cranachan 3 free-range egg yolks 7 tablespoons sugar 1 1/2 teaspoons cornflour 2 cups whole milk 4 tablespoons freshly ground almonds 2 to 3 tablespoons rolled porridge oats (oatmeal) 10 1/2 ounces blackberries, washed 1 teaspoon fresh lemon juice 1 cup heavy cream, whipped until soft peaks form 3 tablespoons single malt whisky 2 tablespoons flaked or sliced almonds, toasted, plus more, for garnish Icing sugar (confectioners'), for serving Instructions: In a bowl, whisk together the egg yolks and 6 tablespoons of the sugar until pale and fluffy, and set aside. In a small bowl, mix the cornflour to a paste in 1 to 2 teaspoons of the milk. Put the cornflour paste, the remaining milk, and the ground almonds into a pan, and bring to a boil over a low heat. Boil for 1 to 2 minutes, take off the heat, and then gradually add the egg and sugar mixture a little at a time, whisking continuously. Return the mixture to a simmer and cook, whisking continuously, for 4 to 5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Pour the mixture into a bowl and cover with plastic wrap. Set the mixture aside to cool. Heat a dry frying pan over low heat, and add the porridge oats, and toast, stirring regularly, for 4 to 5 minutes, or until golden brown. Set aside to cool, and then chill in the refrigerator for at least 10 minutes. In a food processor, blend a handful of the blackberries, the lemon juice, and the remaining sugar to a puree. Stir in the remaining blackberries until well combined. dd 1 tablespoonful of the whipped cream to the reserved milk and almond mixture, and stir until well combined. Fold in the remaining whipped cream, the cooled porridge oats, and the whisky. To serve, spoon layers of the almond cream mixture into 4 or 5 serving glasses, then spoon over layers of the blackberry puree, and then sprinkle over a layer of the flaked almonds. Repeat the process to create more layers until all of the ingredients have been used up. Garnish with any remaining flaked almonds, and sprinkle with icing sugar.
Quick Marinated Grilled Scallops Zest and juice of 2 lemons 2 cloves garlic, minced 1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher\u2019s twine to make a basting brush Olive oil, for marinade Kosher salt and freshly cracked black pepper 12 U-10 sea scallops, cleaned and patted dried with a paper towel Instructions: Set up your grill for high heat by building coals evenly on the bottom of the grill. In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes. Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.
Whole Cauliflower Wellington 1/4 cup fresh flat-leaf parsley leaves, chopped 1 tablespoon fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 8 tablespoons (1 stick) unsalted butter, at room temperature 1 large cauliflower (about 3 pounds) 1 pound cremini mushrooms, stems trimmed Two sheets frozen puff pastry (from a 17.3-ounce package), thawed 2 tablespoons Dijon mustard 1 large egg, beaten Instructions: Preheat the oven to 400 degrees F. Line a baking with parchment. Combine the parsley, thyme, 1/2 teaspoon salt and a few grinds of pepper in to a food processor and process until finely chopped. Add the butter and process until well combined and the butter is very green. Clean out the food processor. Carefully remove the leaves and any small inner leave from the bottom of the cauliflower and trim the stem so it is 1/2-inch-long. Brush the cauliflower with 2 tablespoons of the herb butter and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Transfer to the prepared baking sheet and bake until a paring knife can easily be inserted and removed from stalk and the cauliflower has turned a light golden brown, 25 to 30 minutes. Meanwhile, pulse the mushrooms in a food processor until a paste. Melt 2 tablespoons of the herb butter in a large nonstick skillet over medium-high heat. Add the mushroom paste, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until all the moisture has evaporated, about 10 minutes. Let cool slightly, about 10 minutes. Place 1 puff pastry sheet on top of the other. Roll out to a 14-by-14-inch square with a 3-inch-wide border all the way around that is considerably thinner than the middle. Round the corners so you have a 13-inch circle. Brush the puff pastry with the Dijon, then spread the mushroom mixture over top. Turn the cauliflower upside down on top of and in the middle of the puff pastry circle. Melt the remaining herb butter in the microwave in 30 second intervals. Pour the butter in between the stalks of the florets. Fold the puff pastry around the cauliflower so that the whole thing is enclosed. Turn the cauliflower right side up, place it back onto the prepared baking sheet and brush with the egg. Sprinkle with 1/2 teaspoon salt and bake until the puff pastry is a deep golden brown and a paring knife can be easily inserted, twisted and removed from the stem of the cauliflower, 55 to 60 minutes. Let cool for 10 minutes before serving. Slice through the middle then into wedges.
Black Runner Bean, Rice and Mango Salad 2 cups cooked black runner beans 2 cups cooked Wehani rice 1 cup finely diced crunchy celery 1 cup diced mango 1/4 cup finely diced red onion 1/2 cup packed cilantro, chopped Up to 1/3 cup dressing of choice made with olive oil, white wine vinegar and toasted chili powder Salt and freshly ground black pepper Instructions: Mix the ingredients together and season with salt and pepper.
Fillet Mignon Bourguignone 1/2 cup Burgundy wine 1/4 cup STAR® Extra Virgin Olive Oil 2 Tbs. STAR® Red Wine Vinegar 2 Tbs. brine from STAR® Spanish Olives 1 Tbs. chopped fresh tarragon 1 Tbs. chopped fresh thyme Salt and freshly ground pepper 4 (6-8 oz.) fillet mignons 1/2 cup STAR® Spanish Olives, sliced Instructions: Whisk together wine, olive oil, vinegar, olive brine, tarragon, and thyme. Season to taste with salt and pepper. Arrange steaks in single layer in 9 inch square baking dish. Pour on marinade, cover and let stand at room temperature 2 hours (or refrigerated overnight), turning several times. Grill steaks over hot coals or in hot grill pan coated lightly with olive oil, until done as desired. Serve topped with olives. 3 Key Ingredients: Star Spanish Olives, Extra Virgin Olive Oil, Star Red Wine Vinegar Recipe Courtesy of Star Fine Foods http://www.starfinefoods.com
Sweet and Sour Ski Pole Pork 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick 1 tablespoon vegetable oil 1 (20-ounce) can pineapple chunks, in juice 3/4 cup water, plus 2 tablespoons 1/4 cup vinegar 1 tablespoon soy sauce 1/4 cup brown sugar 1/2 teaspoon salt 2 tablespoons cornstarch 1/2 cup thinly sliced onion 1 green bell pepper, cut in thin strips Steamed rice, for serving Instructions: Cut pork slices into strips about 3 inches long and 1/2 to 1-inch wide. Heat the oil in a medium skillet and saute pork strips over medium heat until lightly browned. Drain the pineapple and reserve the juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in the skillet. Cover and simmer over low heat for 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork and cook over low heat, stirring constantly, until mixture is thick and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice.
Cherry Buster 3 tablespoons unsweetened cocoa powder 3 tablespoons sugar 1 tablespoons white corn syrup 1 tablespoon boiling hot water 1 shot espresso, to taste 1 tablespoon cherry syrup 1 tablespoon Bongo Java mocha syrup 2 shots espresso, hot 12 ounces steamed milk Whipped cream (optional) Instructions: To make mocha syrup, mix all ingredients except espresso. Add espresso to desired strength. For the cherry buster drink, pour the cherry and mocha syrups in the bottom of a mug. Add the hot shots of espresso and swirl the chocolate and syrup together. Pour in steamed milk. Add whipped cream if desired.
Angel Hair Pasta with Pesto Leaves from 2 bunch fresh basil 2 tablespoons pine nuts, untoasted 1 garlic clove 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmigiano-Reggiano Salt and freshly ground black pepper 1 pound angel hair pasta Instructions: Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again. Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
Steamed Vegetables with Sesame-Chile Oil 3 carrots, peeled and cut on the bias into 1/2-inch pieces 8 spears asparagus, cut into 2-inch pieces 1/4 head cauliflower, cut into 1-inch florets 1/4 head broccoli, cut into 1-inch florets 1 tablespoon sesame-chile oil 1 teaspoon olive oil 2 cloves garlic, chopped 1/4 teaspoon red pepper flakes Juice of 1/2 lemon Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Instructions: Special equipment: a metal steamer basket Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes. While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute. Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.
Mini Spiced Bundt Cake Wreaths 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pans 2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 2/3 cups granulated sugar 4 large eggs, at room temperature 1/2 cup sour cream 1 tablespoon pure vanilla extract 3/4 cup buttermilk 3 cups confectioners' sugar 3 tablespoons bourbon, plus more as needed (see Cook's Note) 2 tablespoons whole milk, plus more as needed 2 to 3 teaspoons green food coloring Red, green and white sprinkles, for decorating Red sour candy straws, cut into 4-inch-long pieces, for decorating Instructions: For the mini bundt cakes: preheat the oven to 350 degrees F. Butter the cups of two 6-cavity mini bundt cake pans, making sure to get in all the crevices; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the 2 sticks butter and the granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. (The batter may look curdled.) Reduce the mixer speed to medium low and add the flour mixture in three batches, alternating with the buttermilk; beat until just combined. Spoon the batter into the prepared pans, filling each cavity about 3/4 full and smoothing the top if necessary. Bake until the cakes are golden, starting to pull away from the edges of the pan and a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to a wire rack and cool 15 minutes in the pans; loosen the edges of the cakes with a toothpick or wooden skewer and invert onto the rack to cool completely. For the glaze and decorating: Once the cakes are completely cool, whisk together the confectioners' sugar, bourbon, milk and green food coloring in a small bowl until smooth and thick. Add up to 1 more tablespoon bourbon or milk if the mixture is too thick for dipping (it should be the consistency of honey). Working one at a time, dip each cake in the green-tinted glaze, letting excess drip back into the bowl, then return to the rack and sprinkle generously with red, green and white sprinkles. Tie a piece of sour candy straw into a knot, then press into top of each bundt cake for the \bow.\ Let the glaze set completely, about 30 minutes.
Stove Top Fresh Tuna Stew 1/4 cup olive oil 1 onion, finely sliced 1 large garlic clove sliced 1/2 cup dry white wine 2 ounce can anchovies, minced 4 cups seeded and chopped tomatoes 1/2 cup roasted red peppers (from the jar) cut into 1/4 -inch strips 1 1/2 pounds fresh tuna, cut into 1-inch dice Salt and freshly ground black pepper 1 tablespoon each of nonpareil capers and slivered Nicoise black olives 1/2 cup (packed) fresh basil leaves, cut with scissors 1/2 cup toasted pine nuts for garnish Instructions: In a deep skillet heat the olive oil. Add the onion and saute for a few minutes. Add the garlic and 2 tablespoons of the wine. Cover and cook for a few minutes or until tender. Add the anchovies and remaining wine and evaporate until reduced by half. Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots. When the rice and carrots are almost done, add the tuna to the tomatoes, cover and simmer 2 to 3 minutes just to warm through (you want the interior rare or the dish will taste as if you used canned tuna). Uncover the skillet, add the capers and black olives and adjust the seasoning. Remove the skillet from the heat and stir in the basil. Serve over rice and carrots and garnish with pine nuts.
Pumpkin Spice Waffles 1 1/4 cups milk 3/4 cup 100 percent pumpkin puree (not pumpkin pie filling) 3 tablespoons canola oil 2 tablespoons 100 percent pure maple syrup, plus additional for topping 2 large eggs, separated 1 cup all-purpose flour 1/2 cup whole-wheat flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon baking soda 1/8 teaspoon salt Nonstick cooking spray Chopped pecans, for topping Instructions: Preheat a waffle maker. Whisk together the milk, pumpkin puree, oil, maple syrup and egg yolks. In a separate bowl, whisk together the flours, baking powder, pumpkin pie spice, baking soda and salt. Slowly mix the flour mixture into the pumpkin mixture and stir until smooth, taking care not to overmix. In a separate large bowl, add the egg whites and beat with an electric mixer (or whisk vigorously by hand) until stiff peaks form, 3 to 4 minutes. Gently fold the egg whites into the batter until just combined. Lightly spray your waffle iron with cooking spray or oil, then ladle the waffle mixture in. Cook per the manufacturer's instructions and repeat with the remaining batter. Serve with maple syrup and chopped pecans.
Sausage Gravy 1 pound breakfast sausage, hot or mild 1/3 cup all-purpose flour 3 to 4 cups whole milk, more to taste 1/2 teaspoon seasoned salt 2 teaspoons freshly ground black pepper, more to taste Biscuits, warmed, for serving Instructions: With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning. Spoon the sausage gravy over warm biscuits and serve immediately!
Beef Tenderloin With Creamy Burgundy Marinara 2 Tbsp. olive oil 8 ounces asparagus, trimmed 8 slices (1/2 inch thick) refrigerated prepared polenta (about 7 oz.) 4 beef tenderloin steaks (about 4 oz. ea.) 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce 1/4 cup heavy or whipping cream 1/2 cup chopped onion Instructions: Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook asparagus, turning occasionally, 5 minutes or until tender. Remove asparagus from skillet and keep warm. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook polenta, turning once, 4 minutes or until golden. Remove polenta from skillet and keep warm. Season steaks, if desired, with salt and black pepper. Cook steaks in same skillet over medium-high heat, turning once, 4 minutes or until desired doneness. Remove steaks and keep warm. Add onions to skillet and cook 4 minutes or until golden. Stir in Sauce and cream and bring just to to the boiling point, stirring occasionally. Serve sauce over steak with asparagus over polenta.
Malibu Berry Hand Pies 2 1/4 cups all-purpose flour 1 tablespoon granulated sugar 2 teaspoons kosher salt 3/4 cup cold unsalted butter, diced 1/2 cup cold water 1 tablespoon white vinegar 1 1/2 cups fresh berries, such as blueberries, blackberries and/or quartered strawberries 1/3 cup granulated sugar, plus 2 tablespoons more for the cooked filling 1 lemon, zested, plus 2 tablespoons fresh lemon juice Pinch kosher salt 1/2 cup red Zinfandel wine 2 tablespoons cornstarch 1 tablespoon unsalted butter 1/2 teaspoon almond extract 1 large egg, for egg wash Pinch kosher salt Sanding sugar (optional) Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. For the dough: Add the flour, granulated sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous\u2014do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes. For the filling: Meanwhile, combine the berries, 1/3 cup sugar, lemon juice and salt in a medium heatproof bowl. Cover with plastic wrap and set aside to let the berries macerate, about 30 minutes. Transfer the macerated berries along with the juices to a medium saucepan over medium heat. Meanwhile, combine the Zinfandel and cornstarch in a small bowl and whisk together, breaking up any clumps. Add to the berries and cook until thickened, another 5 minutes or so. Transfer the filling to the medium heatproof bowl; add the lemon zest, butter, almond extract and remaining 2 tablespoons granulated sugar and toss to combine. Cover with plastic wrap and let cool in the fridge. For the assembly: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the dough covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 1 1/2 tablespoons of the filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough. Place all the pies on the prepared baking sheet and brush with more of the egg wash. Sprinkle with sanding sugar if using. Bake pies until golden brown, 20 to 25 minutes, rotating the pan 180 degrees halfway through baking. Transfer the pies to a wire rack to cool.
GZ's Ugly Burger 2 pounds ground beef 1 teaspoon canola oil Salt and freshly ground black pepper Salt and freshly ground black pepper 8 slices sharp Cheddar 4 potato hamburger buns 4 leaves Bibb lettuce 2 teaspoons red wine vinegar 2 teaspoons olive oil 4 slices tomato 6 tablespoons Special Sauce, recipe follows 4 kosher dill half-sour pickle spears 1/2 cup spiced ketchup, such as Sir Kensington's 1/2 cup mayonnaise 1/4 cup finely minced cornichons 1 tablespoon prepared horseradish 1 teaspoon finely minced shallots Salt and freshly ground black pepper Instructions: Place a small piece of plastic wrap inside of a 4-inch ring cutter. Place about 8 ounces of the ground beef onto the plastic and lightly press into the mold just to flatten a touch. Repeat with the remainder of the ground beef. In a cast-iron pan, heat the oil until it begins to smoke. Sprinkle the burger patties lightly with salt and pepper and place into the hot pan. Sear the burgers, about 4 minutes, on one side. Flip and top each with 2 slices of the cheese. For medium rare, cook another 4 minutes on the other side. Remove the burgers from the pan and rest the meat, 10 minutes. In the meantime, toast the buns; place them cut-side down in the hot pan until lightly golden brown. In a medium bowl, toss the lettuce leaves with the red wine vinegar, olive oil and some salt and pepper. To assemble, place a burger atop the bottom half of each bun, top with a lettuce leaf and slice of tomato. Spread each bun top with some Special Sauce, and then serve with a pickle spear. Combine the ketchup, mayonnaise, cornichons, horseradish and shallots together and season with some salt and pepper.
Pan Seared Squab with Rice Dressing and Port Reduction 4 squab, save gizzards, hearts and livers 1 cup port wine 2 peeled shallots, rough chop 2 thyme sprigs 1 quart poultry stock 2 tablespoons rendered foie gras Salt and pepper 1 cup onions, finely chopped, divided 1 tablespoon butter 1 cup basmati rice 2 cups poultry stock, hot, plus more for reheating 2 bay leaves, divided 3 garlic cloves, crushed 1 tablespoon peanut oil Cayenne pepper 1/4 cup chopped celery 1 teaspoon garlic, chopped 1/4 cup brandy 4 tablespoons finely chopped green onions 1 1/2 teaspoon chopped fresh parsley Instructions: Sauce: Reduce the port with the shallots and thyme sprigs until 1/4 cup remains. Add the poultry stock and reduce by 1/3. Strain and reserve. Before serving bring to a boil and reduce until thick and glossy, and the last minute mount in the foie gras into the boiling sauce and season. Rice: Sweat 1/2 cup onions in melted butter and add rice. Lightly toast rice coating evenly with butter and onions. Add hot stock and 1 bay leaf. Bring to a simmer, cover and cook until the rice is tender. Cool on a lined sheet tray. Store until needed. Cut up hearts and gizzards into small pieces, trim off sinew. Place in small sauce pot, cover by 2 inches with cold water with a bay leaf and crushed garlic. Bring to a boil and simmer for 30 minutes or until tender. Clean the livers, free from veins and dry on paper towels. In a large saute pan add peanut oil when hot season livers with salt and cayenne and quickly sear them on both sides. Set them aside to cool. Add onions, celery and garlic to the pan. Using a wood spoon, scrape the fond off the pan as the vegetables cook. Season with salt and pepper. When vegetables are tender, deglaze with brandy, allow alcohol to burn off. Scape everything out of the pan and store with the livers. When all ingredients are cooled, hearts, gizzards, livers, and vegetables place them all in a food processor. Puree until smooth paste results. Store dirty rice base under refrigeration at all times. In a sauce pan place 4 tablespoons base with rice and 8 ounces of stock, heat through. Add green onions and chopped parsley. Pan seared squab: Remove each side of the squab in one piece. Snip the wing tips off. In a hot saute pan add 2 tablespoons olive oil when oil begins to ripple place squab, skin side down or 6 to 8 minutes or until skin is a nice even golden brown. Turn to sear on other side for 8 to ten minutes. If not cooked through place in oven to finish. Mound rice on preheated plates and lay squab decoratively. Drizzle with port reduction.
Apple-Berry Twist Pie 1 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 6 ounces cold cream cheese, cut into small pieces 1 teaspoon white wine vinegar or fresh lemon juice 2 pounds assorted apples (such as Gala, Fuji or Honeycrisp) 8 ounces thawed frozen mixed berries (such as blueberries, blackberries and/or raspberries; about 2 cups) 1 cup granulated sugar 1/4 cup all-purpose flour 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter, cut into small pieces Pinch of salt 1 large egg, lightly beaten 2 teaspoons turbinado sugar Instructions: Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil. Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.
Penne with Brown Butter, Arugula, and Pine Nuts 1/4 cup extra-virgin olive oil 1 large lemon, zested and juiced 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 pound penne rigate pasta 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature 4 cups baby arugula 1 cup cherry or grape tomatoes, halved 1 cup grated Parmesan 1/2 cup toasted pine nuts (see Cook's Note) 2 tablespoons capers, rinsed and drained Instructions: For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.
Chick Doughnut Pops 1 10-ounce bag yellow candy melts 2 teaspoons vegetable shortening 12 cake doughnut holes Yellow sprinkles, for topping 1/4 cup dark brown candy melts 1/4 cup orange candy melts Instructions: Line a baking sheet with parchment paper. Microwave the yellow candy melts with the shortening in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Dip the tip of 12 lollipop sticks into the yellow candy melts, then insert each into a doughnut hole. Transfer to the prepared baking sheet. Refrigerate until set, about 5 minutes. Dip each doughnut hole in the yellow candy melts to coat, allowing the excess to drip off, and return to the baking sheet. (Return the yellow candy melts to the microwave if they are too thick for dipping.) Let the coated doughnuts set, about 15 minutes. Spoon the remaining yellow candy melts into a small resealable plastic bag (remelt if needed). Snip a corner. Pipe a dot on the top of each doughnut hole and top with some yellow sprinkles to look like feathers. Pipe small squiggles on the sides to look like wings. Microwave the brown and orange candy melts in separate small microwave-safe bowls in 15-second intervals, stirring, until melted. Spoon into separate small resealable plastic bags and snip a corner of each. Pipe on eyes with the brown candy and beaks and feet with the orange candy. Let set, about 15 minutes.
Lobster Corn Fritters 6 to 8 tablespoons (3/4 to 1 stick) unsalted butter 5 scallions, thinly sliced 1 1/4 cups fresh corn kernels (2 to 3 ears) 12 ounces freshly cooked lobster meat, 1/4-inch-diced 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon paprika 3/4 teaspoon Old Bay seasoning Kosher salt 2 extra-large eggs, lightly beaten 1/2 cup half-and-half 2 teaspoons minced garlic (2 cloves) 1/2 teaspoon saffron threads 2 teaspoons sriracha chili sauce 1 tablespoon freshly squeezed lemon juice 2/3 cup good mayonnaise, such as Hellmann's Freshly ground black pepper Instructions: Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside. Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.) For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth. To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don\u2019t crowd the skillet or they won\u2019t brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.
Summer Garden Pasta 4 pints cherry tomatoes, halved Good olive oil 2 tablespoons minced garlic (6 cloves) 18 large basil leaves, julienned, plus extra for serving 1/2 teaspoon crushed red pepper flakes Kosher salt 1/2 teaspoon freshly ground black pepper 1 pound dried angel hair pasta 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving Instructions: Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
Grilled Spinach Salad with Spicy Creole Shrimp Olive oil cooking spray Spinach, a couple of big handfuls washed 3/4 to 1 pound asparagus, washed and chopped into 1-inch long pieces cut on a diagonal 1 large red bell pepper, washed and chopped into 1-inch chunks Olive oil, for drizzling Salt and freshly ground black pepper 1/2 lemon Lowfat feta, to taste, crumbles, about 2 ounces 1 pound uncooked shrimp, peeled and deveined 1/2 cup beer 1/4 cup olive oil 1 tablespoon Louisiana style hot sauce 1/2 stalk fresh rosemary 5 fresh garlic cloves, minced 1 lemon, squeezed and sliced 1/4 cup Worcestershire sauce Instructions: Fire up the grill to medium-high. Cook's Note: The order of food on the grill for the Spinach Salad is - Asparagus and red bell pepper chunks go in the wok first, then the spinach. The shrimp go on the grill about 5 minutes after the asparagus and red pepper. For the salad: Spray your grill grid wok with olive oil cooking spray (away from the grill). Put the wok on the grill and once it is hot, add the chopped asparagus and red pepper. Drizzle with olive oil (maybe 1 to 2 tablespoons), season with salt and pepper and stir. Cook for about until veggies glisten, about 10 minutes. Add the spinach and toss, allowing the grill to do its thing. Once the spinach begins to turn dark, meaning it has begun to cook, which takes about 5 more minutes). Take the salad off the grill and put it in a microwave/oven safe bowl (I do this in case I need to put it in a warm oven for 1 or 2 minutes, while everything else finishes up. This salad is best when hot. Immediately squeeze the lemon juice over the top, add the feta cheese and toss. Steam should rise up from the bowl and you're ready to eat this! For the shrimp: Add shrimp and marinade to a 1 gallon resealable bag and refrigerate for at least 2 hours (longer is better). Skewer the shrimp onto flat metal skewers (so you can turn the shrimp without them spinning) and grill until pink), a few minutes on each side, basting with the marinade as they cook. Remove from the grill to a serving platter, season with salt and pepper, to taste, and serve with the spinach salad. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Milanesas: Breaded Veal 1 bunch Italian parsley, chopped fine 2 cloves garlic, minced 8 whole eggs 6 (6 ounce) veal cutlets, pounded thin Salt Pepper 2 cups flour 2 cups fine bread crumbs 2 cups canola oil 1 lemon, sliced thin 2 tablespoons chopped parsley, for garnish 1 recipe mashed potatoes, recipe follows 6 baking potatoes, like russets, peeled, chopped Water 2 cups cream, scald 1/4 pound butter, diced Salt White pepper Instructions: Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs. Heat 2 cups of blended oil on medium high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes. Boil potatoes in salted water until cooked. Put through food mill or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.
Cajun-Injected Spicy Turkey 2 tablespoons Worcestershire sauce 1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's) 1/4 cup apple cider 3/4 cup honey 1 (12-ounce) bottle beer 1 tablespoon salt 1 tablespoon ground allspice 1/2 cup Creole seasoning 1/4 teaspoon cayenne 1/2 cup olive oil 1/4 cup finely minced garlic 1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 to 2 cups chicken broth, as needed for bottom of roasting pan Instructions: Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times. Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil. Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.) When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.
Beignets 1 cup whole milk, warmed but not hot One 1/4-ounce package active dry yeast (2 1/4 teaspoons) 1/3 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, melted 1/2 teaspoon kosher salt 1 large egg, beaten 3 1/2 cups all-purpose flour, plus more for dusting Canola oil, for frying (about 8 cups) 3 1/2 cups confectioners' sugar Instructions: Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes. Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.) Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.) Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
Suzie Q's Pinquito Beans 1 pound dried pinquito beans 1 large onion, diced 2 cloves garlic, minced 5 ounces red chile sauce 1 ham hock Instructions: Rinse and clean beans thoroughly. Place the beans in a large stockpot and cover the beans with cold water. Bring to a boil and add all remaining ingredients. Reduce the heat to a simmer, cover the pot with a lid, and cook for about 2 hours or until beans are fork tender. Add hot water as needed to keep beans completely covered. Remove ham hock before serving.
Marinara Sauce 3/4 cup olive oil 8 cloves garlic, minced 1 large Vidalia onion, minced 2 tablespoons fresh basil, chopped 2 tablespoons fresh flat-leaf parsley, chopped 2 teaspoons dried thyme 1 carrot, shredded Four 28-ounce cans whole San Marzano tomatoes, hand-crushed Sea salt Freshly cracked pepper Italian baguette, sliced 1/4-inch thick on a bias Olive oil spray Braciole, for serving Instructions: For the sauce: Heat the oil in a pot, and then add the garlic and onions. Cook until the onions are translucent and the garlic is lightly browned around the edges, about 12 minutes. Add the basil, parsley, thyme and carrots and cook for 5 to 8 minutes. Pour in the crushed tomatoes and sprinkle with salt and pepper. Bring to a boil, and then reduce to a simmer and cook for about 30 more minutes, stirring often. For the crostini: Preheat the oven to 375 degrees F. Spray a baking sheet with olive oil spray. Add the baguette slices and bake until golden brown, 8 to 10 minutes. Serve the marinara with braciole and crostini.
Sweet and Savory Popcorn 1/4 cup vegetable oil 3/4 cup popcorn kernels 1 stick (8 tablespoons) unsalted butter, melted 3/4 cup finely grated Parmesan 1 tablespoon dried Italian seasoning Pinch crushed red pepper flakes Seasoned salt, such as Lawry's 1/2 cup sugar 1 teaspoon ground cinnamon Kosher salt 2 tablespoons caramel syrup, such as Monin's Instructions: Put the oil in a large pot and add the popcorn kernels. Cover the pot with a tight-fitting lid and heat over medium heat. Once the popping starts, shake the pot occasionally until the popping subsides. Transfer the popcorn to 2 large bowls, divide the melted butter between them and toss to coat. For the Parmesan herb popcorn: Combine the Parmesan, Italian seasoning, red pepper flakes and a sprinkle of seasoned salt in a small bowl. Sprinkle on top of 1 of the bowls of buttered popcorn and toss to coat. Makes: 15 cups For the cinnamon sugar popcorn: Combine the sugar, cinnamon and salt in a small bowl. Sprinkle over the second bowl of buttered popcorn and toss to coat. Drizzle over the caramel syrup. Makes: 15 cups
Crab Cake with a Soft-Boiled Egg Inside 1 cup sugar 1 cup champagne vinegar 1 teaspoon fennel seeds 3 baby candy striped beets, thinly sliced 3 red beets, thinly sliced 3 baby yellow beets, thinly sliced 1 pound jumbo lump crabmeat 1 cup mayonnaise 1 cup panko breadcrumbs 2 tablespoons Creole mustard 2 tablespoons seafood seasoning, such as Old Bay 1 tablespoon finely diced red bell peppers 1 tablespoon finely diced yellow bell peppers 1 tablespoon chopped scallions 1 tablespoon finely diced Scotch bonnet peppers 1 teaspoon chopped fresh thyme 1 egg 2 teaspoons salt 6 large organic eggs About 6 cups canola or vegetable oil, for frying 1 cup milk 2 eggs 4 cups panko breadcrumbs 2 cups cornstarch 1 cup fresh parsley leaves, for serving 1 cup thinly sliced kale leaves, for serving Olive oil, for drizzling Instructions: For the pickled beets: In a medium saucepot, bring the sugar, vinegar, fennel seeds and 1 cup water to a boil. Place the sliced beets in a heatproof bowl. Pour the boiling liquid over the beets and let sit for 20 minutes. For the crab cakes: Put the crabmeat, mayonnaise, panko, mustard, seafood seasoning, red and yellow bell peppers, scallions, Scotch bonnet peppers, thyme and egg in a large bowl and lightly toss until combined. Set aside. For the soft-boiled eggs: Bring 8 cups water to a rolling boil and add the salt; prepare an ice water bath. Place the eggs into the boiling water and cook for 5 minutes; immediately transfer the eggs to the ice bath to halt the cooking. When cool enough to handle, peel and set aside. For the breading and frying: Heat the oil in a heavy bottomed saucepan or deep-fryer until a deep-fry thermometer inserted in the oil registers 350 degrees F. Whisk together the milk and eggs in a shallow bowl. Put the panko and cornstarch in separate shallow bowls. Mold one-sixth of the crab cake mixture around a soft-boiled egg to form a ball. Then roll the coated egg in cornstarch, followed by the egg mixture, followed by the panko. Repeat with the remaining crab and eggs. Carefully lower each coated egg into the oil and cook until golden brown and crisp, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Dress each plate with some parsley, kale and pickled beets. Put a crab cake-covered egg on top and drizzle with olive oil.