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John's First Date Salmon 3/4 lb. center-cut salmon fillet, 1\ thick 1 Tbs. olive oil, plus more for oiling the fish Kosher Salt freshly ground black pepper 1 1/2 tsp. dried thyme 1 Tbs. unsalted butter aged balsamic vinegar or balsamic vinegar reduction, for drizzling Instructions: Cut salmon fillet into two equal portions and brush both sides of each piece with olive oil. Sprinkle flesh side with salt, pepper and dried thyme. In a large skillet, heat one tablespoon olive oil and butter on medium-high until butter foams. Carefully place fillets flesh-side down in skillet. Cook without moving until edges begin to crisp, about 2 minutes. Decrease heat to medium and cook until fillets are golden brown, about 1 minute more. Turn fillets so they are skin-side down and continue cooking until medium-rare and skin is crisped, 5-7 minutes depending on their thickness. Add a few additional drops of olive oil as needed to prevent sticking. Remove fillets to serving plates and drizzle with balsamic vinegar. Serve immediately.
Basmati Rice Pilaf with Peas 1 1/2 cups basmati rice 1 1/2 tablespoons vegetable oil 1 1/4 teaspoons black mustard seeds 1/2 cup finely diced yellow onion 6 cardamom pods 4 whole cloves 1 (3-inch) cinnamon stick 2 1/4 cups simmering water 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 teaspoons fresh lime juice 3/4 cup frozen green peas Instructions: Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain. Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil. Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.
Sesame Chicken Drumettes 1/3 cup teriyaki sauce 1 1/2 tablespoons dry sherry 1 1/2 tablespoons toasted sesame seeds 1 1/4 pounds chicken drumettes (about 12) 1 1/2 tablespoons barbecue sauce 1 1/2 tablespoons honey 1/4 teaspoon sesame oil Instructions: In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day. Preheat oven to 400 degrees F. Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes. Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.
Buckwheat Blini 2/3 cup milk 1 tablespoon unsalted butter, plus 1/4 cup clarified butter (see Cook's Note***) 3/4 cup buckwheat flour 2 1/2 teaspoons sugar 1/4 teaspoon fine salt 1 teaspoon dry active yeast 1 tablespoon lukewarm water, about 100 to 115 degrees F, (see Cook's Note) 1 egg, separated Herbed Smoked Salmon Cream Cheese, recipe follows, (see Cook's Note**) Caviar, to top blini (optional) Fresh dill, to garnish blini 1 cup cream cheese, softened 3 teaspoons finely chopped fresh dill 1 teaspoon lemon juice 2 teaspoons finely chopped lemon zest 2 slices smoked salmon, finely diced (about 4 ounces) Instructions: Over medium-high heat, bring the milk and butter to just below a boil. Cool until lukewarm. Combine the buckwheat flour, sugar, and salt. Set aside. In a separate small bowl, combine the yeast and lukewarm water. Allow the yeast to activate for 5 minutes in a warm place (see Cook's Note). In a large bowl, beat the egg yolk until light yellow. Drizzle the milk and butter mixture slowly into the yolk while whisking. Add the dry ingredients and stir to combine. Cover tightly with plastic wrap and put in a warm place until doubled in size. Whisk the egg white until soft peaks form. Fold the egg white into the batter. Cover the batter again and allow it to regain its original volume, about 10 to 15 minutes. Preheat a skillet and lightly brush it with the clarified butter. Spoon 1 tablespoon portions of the batter into the skillet (see Cook's Note**). Lightly brown on both sides. Spoon 1 teaspoon of the smoked salmon cream cheese mixture over a blini. Garnish with fresh dill and serve. In a medium bowl cream together the cream cheese, dill, lemon juice, and lemon zest. Gently fold in the smoked salmon.
Peach Cobbler Pancakes 1 2/3 cups all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/4 cups milk 2 large eggs 3 tablespoons unsalted butter, melted, plus more for pan 1/2 teaspoon almond extract 2 ripe peaches, halved and pitted, each half cut into 10 thin slices 1/4 cup packed light brown sugar 1/4 cup toasted sliced almonds Confectioners' sugar, maple syrup or whipped cream for serving Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, eggs, melted butter and almond extract together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes. Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup batter onto the skillet; repeat to make a second pancake. Arrange 4 peach slices over each pancake and sprinkle with 1 teaspoon brown sugar. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the peaches and sugar are caramelized and the batter is cooked through on the second side, about 1 minute 30 seconds more. Transfer the pancakes, fruit side up, to the baking sheet in the oven, tucking them between the two kitchen towels. Repeat with the remaining batter, peaches and brown sugar to make more pancakes, brushing the skillet with more butter between each batch. To serve, place 3 pancakes, fruit side up, on each plate. Sprinkle with almonds, dust with confectioners' sugar and serve immediately with maple syrup or whipped cream.
The Disco Biscuit 4 boneless, skinless chicken breasts 3 cups buttermilk 1/4 cup kosher salt 1 tablespoon ground black pepper 4 jalapenos, roughly chopped 4 cups all-purpose flour 2 tablespoons kosher salt 2 tablespoons ground black pepper 1 1/4 tablespoons paprika 1 tablespoon ground cumin 1 tablespoon garlic powder 2 pounds unsalted butter, chopped into pieces 1 quart honey 2 1/2 tablespoons cayenne pepper 6 cups all-purpose flour 1 pound unsalted butter, plus more for greasing 1 cup grated Cheddar 3 tablespoons baking powder 2 1/2 tablespoons granulated sugar 1 1/4 tablespoons kosher salt 1 1/4 tablespoons brown sugar 1 cup buttermilk 1 cup milk 1/4 cup heavy cream Frying oil, for frying 5 green onions, finely chopped Instructions: For the disco chicken marinade: Put on your best disco clothes and shoes. Lay chicken breasts flat on a cutting board. Carefully slice each breast in half, horizontally. Take cut chicken and place flat in a resealable plastic bag, then close bag. Now it's time for Poundtown. Put bag back on cutting board and use a meat hammer, large pot or rolling pin and pound out chicken without breaking bag to 1/4- to 1/2-inch-thick. Remove chicken from bag and place in a large deep container. Repeat with remaining chicken breasts. Add buttermilk, salt, pepper and jalapenos to a food processor or blender. Process until jalapenos are pulverized, 2 to 3 minutes. Pour buttermilk mixture from processor into the container on top of chicken and return to refrigerator. Let chicken marinate in mixture for at least 8 hours. For the disco flour: Mix flour, salt, pepper, paprika, cumin and garlic powder in a bowl until combined. Take a break and put on some disco music. Set disco flour aside until ready to dredge disco chicken. For the spicy honey butter: Add butter, honey and cayenne pepper to a large pot. Bring mixture to a simmer and whisk vigorously. Cook until all butter is melted, then remove pot from stovetop and let mixture cool completely. Pour cooled spicy honey butter into a squirt bottle. Again, take a break and ponder if disco was the best music of the 70's. Maybe so, maybe not. Do not refrigerate spicy honey butter; store at room temp! For the Cheddar biscuits: Preheat oven to 350 degrees F. Combine flour, butter, cheese, baking powder, granulated sugar, salt and brown sugar in a mixer fitted with a paddle attachment. Turn on mixer and mix until slightly grainy, not doughy, then turn off mixer. Add buttermilk, milk and cream and mix until doughy and well-mixed, then turn off mixer and remove dough from mixer bowl. Grease a muffin tin and form 5-ounce dough balls with your hands. Add dough balls to muffin tin and press down in muffin slots. Bake until tops are golden brown, 40 to 45 minutes. Now dim the lights and turn on the disco ball. For the assembly: If pan-frying, add oil to a pan and heat up to 350 degrees F. If using a deep-fryer, add oil and set fryer temperature to 350 degrees F. Remove chicken breasts one at a time from disco marinade and dredge in disco flour, pressing down on chicken to ensure a good coating on both sides. Remove chicken from disco flour and place into hot oil. Fry until chicken is golden brown and a meat thermometer inserted in the center registers an internal temperature of 165 degrees F, 5 to 7 minutes. Grab a regular thermometer and place it under your tongue\u2014it should read above 98.6 because you're on fire! Grab a plate and make a design on it with the spicy honey butter. Cut a biscuit in half and put on plate. Add a little more spicy honey butter on biscuit halves. Place disco chicken on top of biscuits and cover chicken in spicy honey butter. Grab finely chopped green onions and sprinkle on top of disco chicken. Give yourself a high five! If you're not dancing, then start! With a knife (optional) and fork, cut into disco biscuit and savor the flavor(town). You have just made and now eaten a Guyutes Disco Biscuit. You are special, and don't let anyone tell you differently. (Make 7 more sandwiches in same manner.)
Blue Cheesy Yorkshire Pudding 12 strips bacon 2 cups 1-percent milk 3 large eggs 2 cups all-purpose flour 2 teaspoons kosher salt 1/2 cup finely crumbled blue cheese Instructions: Preheat the oven to 375 degrees F. Cook the bacon using the \Mauro Method.\ Line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp, but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. Once the fat is cooled, reserve 6 tablespoons. Microwave the milk for 45 seconds. Whisk together the milk, eggs and 2 tablespoons of the cooled (yet liquid) bacon fat in a bowl. In a separate bowl, whisk together the flour and salt. Slowly combine the liquid ingredients with the dry ingredients and whisk until combined. Let the batter sit for at least 1 hour (at room temperature) or overnight in the fridge (ideal). Place a rimmed baking sheet on the middle oven rack. Preheat the oven to 425 degrees F. Evenly ladle the remaining 4 tablespoons bacon fat into the cups of a 12-cup muffin tin. Heat the muffin tin in the hot oven until smoking, about 4 1/2 minutes. Quickly ladle some batter into each cup of the muffin tin, almost up to the brim. Bake, on the baking sheet (to catch any drippings) until golden brown with a dramatic rise (doubling in size), 25 to 30 minutes. Once immediately out of the oven, place some blue cheese crumbles in the center of each warm Yorkshire pudding. Grind some black pepper over them and serve right out of the muffin tin.
Salsa Stoup With Avocado Smash And Double-Decker Baked Quesadillas 2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas 2 jalapeno peppers, seeded and chopped 1 green bell pepper, seeded and chopped 1 large onion, chopped 3 ribs celery, chopped with greens 3 cloves garlic, chopped Salt and pepper Salt and pepper 1 (28-ounce) can stewed tomatoes 1 can crushed tomatoes 2 cups vegetable or chicken stock 3 tablespoons chopped cilantro or flat-leaf parsley 6 flour tortillas, 6 to 8 inches 1 cup shredded Cheddar, available in pouches on dairy aisle 3 scallions, chopped 4 ounce brick Pepper Jack or chipotle cheese, shredded, about 1 cup Sour cream, to pass at table Avocado Smash, recipe follows 1 avocado 2 tablespoons chopped cilantro leaves 3 scallions, thinly sliced 1 lime, juiced 1 cup sour cream Salt and freshly ground black pepper 1 plum tomato, finely chopped Instructions: Preheat oven to 300 degrees F. Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro. Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces. Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas. Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency. Chop and seed the plum tomato and fold into avocado. Serve.
Shrimp and Beef Skewers with Soy and Scallion Butter 2 sticks unsalted butter, at room temperature 5 scallions, pale green and white parts only, finely chopped 3 cloves garlic, minced 3 tablespoons soy sauce 1/3 cup extra-virgin olive oil 4 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 ounces (about 12) medium-size button or cremini mushrooms, halved 1 pound (about 28) large shrimp, peeled and deveined 1 pound sirloin steak, about 3/4-inch thick, cut into 28 (1-inch) pieces 20 (6 to 8-inch) wooden skewers, soaked in water for 30 minutes to prevent scorching Instructions: For the butter: In a food processor, combine the butter, scallions, garlic, and soy sauce. Pulse until smooth. Place the mixture on a piece of plastic wrap and form into a log about 1-inch in diameter and 7 inches long. Roll the log in the plastic wrap and refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch pieces. For the skewers: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Thread 4 pieces of mushroom onto 6 of the skewers. Thread 4 shrimp onto 7 of the skewers. Thread 4 pieces of the steak onto the remaining 7 skewers. Arrange the skewers in a single layer on 2 baking sheets. Spoon the oil mixture over the top and marinate for 15 minutes. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the beef skewers for 3 minutes each side for medium-well. Let the meat rest for 5 minutes. Grill the shrimp skewers for 2 minutes each side until opaque and cooked through. Grill the mushroom skewers for 4 minutes each side until tender. Arrange the skewers on a platter and serve with the sliced butter.
Microwave Chocolate Cake with Peanut Butter Cream 1/4 cup heavy cream 1/4 cup creamy peanut butter 1/4 cup powdered sugar 1/4 teaspoon vanilla extract 3 tablespoons semisweet chocolate chips 1 1/2 tablespoons unsalted butter 1 large egg 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract 2 tablespoons cocoa powder 2 tablespoons all-purpose flour 1/8 teaspoon baking powder 1/8 teaspoon kosher salt 2 to 3 tablespoons marshmallow spread, such as Fluff Instructions: For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside. For the cake: Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside. In a bowl, whisk together the egg, sugar and vanilla extract until smooth. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms. Add the melted chocolate to the batter and stir to combine. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes. Allow the cake to cool slightly and then insert the handle of a wooden spoon into the center of the cake to create a well. Fill the well with peanut butter cream. Microwave the marshmallow spread for 10 seconds or so, to soften it up. Top the cake with the marshmallow spread and dig in.
Cheesy Four-Meat Baked Pasta Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs basil 1/2 cup chopped flat-leaf parsley 1/4 pound ground beef 1/4 pound sweet Italian sausage, casing removed 1 head fennel, quartered, cored and thinly sliced 1 pound dried rigatoni 1/2 cup cooked chopped bacon 2 ounces diced ham 1 cup shredded provolone 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the parsley. Season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer to a large bowl with a slotted spoon. Add the fennel and cook until soft, about 5 minutes. Transfer to the bowl with the beef mixture. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, bacon, ham, provolone and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
Maple Cinnamon Spider Web Fritters Vegetable oil, for frying 1 1/2 cups all-purpose flour 1 tablespoon granulated sugar 3/4 teaspoon baking powder 3/4 teaspoon ground cinnamon 1/8 teaspoon fine salt 3/4 cup milk 1 large egg 1 tablespoon maple syrup, plus 1/4 cup for brushing 1/2 cup confectioners' sugar Jelly spiders, orange or black nonpareils, for garnish, optional Instructions: Pour enough oil into a large skillet so it's about 1 inch deep. Heat the oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degrees F. Meanwhile, whisk together the flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the center and add the milk, egg and 1 tablespoon of the maple syrup. Whisk the dry and wet ingredients together until smooth. Transfer the batter to a large pastry bag fitted with a #3 or 4 open tip. Working in batches and making a few at a time, carefully squeeze the batter into the oil in a circular pattern and then back and forth, to make a free-form spider web-like design, 3 to 4 inches in diameter. Cook until the bottoms are golden, about 2 minutes. Using tongs or a slotted spoon, turn the fritters over and cook until golden on the other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Repeat with the remaining batter. Brush the webs lightly with maple syrup and dust with confectioners' sugar. Serve warm or at room temperature garnished with jelly spiders or nonpareils if using.
Shrimp with Avocado \Ceviche\ 1/2 pound cooked bay shrimp 1 lime, juiced 1/2 cup store bought pico de gallo 2 tablespoons finely chopped fresh cilantro leaves 1 avocado, diced Salt and pepper Instructions: In a medium bowl, combine shrimp, lime juice, pico de gallo, and cilantro. Let stand 5 to 10 minutes. Add diced avocado and toss to combine. Season, to taste, with salt and pepper. Serve immediately.
Banh Mi Tacos One 5-pound pork shoulder Salt and freshly ground black pepper 1 cup sugar 1 cup rice vinegar 1 cup white vinegar Pinch salt 3 cups finely grated carrots 3 cups finely grated daikon 3 2/3 cups hoisin sauce 1 4/5 cups oyster sauce 1 1/2 cups brown sauce, such as HP Sauce 5 tablespoons chopped ginger 1/4 cup brown sugar 2 tablespoons sesame oil 2 tablespoons rice vinegar 1 teaspoon Sriracha 3 cloves garlic, chopped 1 cup chopped green onions Sesame seeds 50 corn tortillas Lime wedges, for serving Instructions: For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours. For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil. Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours. For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well. Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste. Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.
The Jodie Sandwich 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3 eggs, beaten 1 cup breadcrumbs One 6-ounce chicken cutlet, pounded thin Vegetable oil, for cooking One 9-inch sub roll One 4-ounce ball fresh mozzarella, sliced 3 ounces Roasted Red Peppers Mixture, recipe follows 1 red bell pepper 2 tablespoons sliced black olives 1 tablespoon minced garlic 1 tablespoon olive oil Instructions: Using three separate containers, add the flour, salt, black pepper and garlic powder to the first, beaten eggs to the second and breadcrumbs to the third. Dredge the chicken in the flour and shake off the excess. Dip the chicken into the beaten egg. Dredge the chicken on both sides in the breadcrumbs. In a fry pan, add enough oil to pan-fry the cutlet. Bring the oil to 350 degrees F. Fry the chicken until golden brown and thoroughly cooked through, about 2 minutes per side. Cut open the sub roll. Place the fresh mozzarella on the roll bottom. Top with the Roasted Pepper Mixture. Top with the chicken cutlet. Add the top half of the sub roll. Serve. Roast the bell pepper over an open flame until blackened. (If open flame is not an option, broil the pepper at 400 degrees F until the skin is blistering and black, 10 to 15 minutes.) Let the pepper rest in a paper bag for 10 minutes. Remove from the bag and peel the skin away. Slice in half and remove the seeds, then slice the pepper. Combine with the olives, garlic and oil in a bowl. Toss together and set aside.
Roasted Fennel with Parmesan 2 large fennel bulbs 1/4 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Parmesan shavings Instructions: Preheat the oven to 400 degrees F. Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands. Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.
Sashimi Napoleon 3/4 pound sashimi grade tuna 2 tablespoons good quality mayonnaise 1 teaspoon Vietnamese garlic-chili sauce 2 tablespoon chopped green onion, white and green parts 2 teaspoons tobiko (flying fish roe) 1 tablespoon chopped fresh cilantro leaves Peanut oil, for frying 18 (3-inch-square) wonton skins 2 tablespoons rice vinegar 2 tablespoons soy sauce 1/2 cup olive oil 2 tablespoons wasabi paste 2 teaspoons ground toasted sesame seeds 1 bunch radish sprouts 8 shiso leaves 1/4 pound smoked salmon, thinly sliced 1/2 cup sliced pickled ginger, for garnish 1 tablespoon tobiko (flying fish roe), for garnish Instructions: Cut 1/4 pound of the tuna against the grain into 12 thin slices. Finely chop the other 1/2 pound for the tartare. To prepare the tartare base, combine all the ingredients and mix well. Add the chopped fish and stir lightly to combine. To prepare the crispy wontons, in a saucepan, pour in the oil to a depth of 1-inch and heat to 375 degrees. Add the wonton skins and fry, turning once, for 8 to10 seconds on each side, until light golden brown. Keep the wontons flat by using tongs to uncurl them. Using a wire skimmer, transfer to paper towels to drain. Allow to cool. In a bowl, combine all the ingredients for the dressing and mix well. To assemble, first roll the tuna slices up into rose-shaped bundles. Reserving 2 tablespoons of the radish sprouts, stack in the following order: wonton skin, 1/6 of the tartare mixture, shiso leaf, wonton skin, 1/6 of the smoked salmon, radish sprouts, wonton skin, 2 tuna rolls. Sprinkle the top of the each napoleon with the reserved radish sprouts. Drizzle 3 tablespoons of the dressing around each plate. Garnish with pickled ginger and tobiko. To serve, cut through the entire stack with a knife, and smash the layers together with a fork to blend the flavors.
Barbecued Brisket 1 (14 to 15 pound) certified Angus brisket, held in the cryovac bag at 33 to 35 degrees F for 40 to 45 days Salt and freshly ground black pepper Barbecue sauce, homemade or store bought Instructions: Prepare and heat a grill stocked with hickory. This is a slow cooking meat, so the temperature of the grill should be between 240 and 250 degrees F. Trim the fat off of the meat, leaving 1/4-inch of fat cover. Season the meat with salt and pepper and grill until an inserted instant read meat thermometer says 200 degrees F in the thickest part of the meat, 12 or more hours, checking the internal temperature every 30 minutes during the last 4 hours. If the brisket seems to dry out, when it reaches an internal temperature of 170 degrees, cook the meat for the remainder of time wrapped in foil. Wrap the meat in aluminum foil when done cooking and place in a cooler for 3 to 4 hours prior to slicing. Prior to cutting/slicing, brush the meat with barbecue sauce over the outside surface; serve the meat with more sauce.
Eggplant, Tomato and Mozzarella Pasta Bake Kosher salt and freshly ground black pepper 1 pound rigatoni 1 medium eggplant, diced 1 pint grape or cherry tomatoes 4 tablespoons extra-virgin olive oil One 24-ounce jar marinara sauce 2 cups fresh mozzarella, cut into 1/2-inch cubes Nonstick cooking spray, for the baking dish 3 tablespoons grated Parmesan, plus more for serving 6 fresh basil leaves, chopped Instructions: Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain. Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.) Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella. Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.
Spinach Fettuccini with Gorgonzola Cream Sauce Salt 1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total 2 tablespoons butter 2 cloves garlic, finely chopped 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup cream 8 ounces Gorgonzola, cut into small pieces A few leaves fresh sage, finely chopped Freshly ground black pepper 4 handfuls baby spinach leaves Instructions: Heat water to a boil for pasta, salt water and cook pasta to al dente. Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more. In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.
Fried Mozzarella, Zucchini, Basil and Green Olives Vegetable oil, for frying 5 large cloves garlic, unpeeled 1 ball fresh mozzarella 1 large zucchini 3 cups all-purpose flour 4 cups panko bread crumbs 4 whole eggs 15 large basil leaves 20 large pitted green olives 2 lemons, cut into wedges Instructions: Pour about 2 inches of vegetable oil into a large, high-sided skillet, add the garlic cloves and place over medium high heat. Heat the oil until 375 degrees F. As the oil heats it will become infused with garlic flavor; once the garlic is browned, remove and reserve it. While the oil is heating up prepare the mozzarella, zucchini, basil and a breading station. Cut the ball of mozzarella in quarters lengthwise. Cut each quarter into 1 by 1-inch pieces. Trim the ends off of the zucchini and then thinly slice into 1/4-inch thick disks. For the breading station, arrange 3 large shallow bowls near the heating oil. Place the flour in 1and the bread crumbs in another. Crack and beat the eggs in the remaining bowl with a splash of water or milk. Add the mozzarella cubes to the flour, toss to coat, shake off excess and then transfer to the egg. Coat the mozzarella in the egg then transfer to the panko bread crumbs, coating thoroughly. Carefully drop the coated mozzarella into the hot oil and fry turning at least once until golden brown. Once brown transfer to a paper towel lined plate to drain, sprinkle with salt while still piping hot. For the zucchini and basil, mix them together in a bowl. Repeat the same process as you did with the mozzarella cubes. Fry until golden all over. Drain alongside the fried mozzarella. For the olives, simply repeat the same process. Arrange all of the fried items on a platter and serve with lemon wedges
Scooter Bars 3/4 cup all-purpose flour 1/4 cup whole-wheat pastry flour 3 tablespoons packed light brown sugar 1 pinch kosher salt 6 tablespoons cold butter, cubed 1/2 teaspoon vanilla extract 2 tablespoons honey Cold water, as needed 1 (8-ounce) package marshmallows *2 egg whites 1/3 cup heavy cream 3 ounces bittersweet chocolate, chopped 1 tablespoon butter, softened Instructions: Crust: Preheat the oven to 400 degrees F. In the bowl of a food processor, add the flours, sugar and salt and pulse to combine. Drop in the cold butter and pulse until a coarse crumb texture forms. Add the vanilla and honey. Continue pulsing until the dough just comes together. Press the dough into a 4 by 14-inch fluted tart pan or a 9-inch pie plate. Cover the crust with parchment paper or aluminum foil and weigh it down with either rice or pastry weights. Bake until lightly browned, about 15 minutes. If the crust is still pale in color, remove the parchment paper and pie weights and bake until lightly browned, about 5 minutes more. Let the pastry cool completely. Filling: Melt the marshmallows in a heavy-bottomed saucepan over medium-low heat, stirring occasionally. Remove the pan from the heat when the marshmallows are thoroughly melted and smooth. In a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form. With the mixer running, pour in the melted marshmallows and whip until the ingredients are completely combined, smooth and slightly cooled. Spread the filling into the cooled crust. Refrigerate until the filling is completely set, about 30 minutes. Glaze: Heat the cream in a small pot over medium heat until hot. In a medium bowl, combine the chocolate with the butter. Pour in the hot cream and mix to melt the chocolate and incorporate the ingredients completely. Pour the glaze over the top of the marshmallow filling and spread it in an even layer so the filling is entirely covered. Return it to the refrigerator until the glaze sets up. Slice and serve.
Grilled Mushroom Risotto 6 1/3 cups chicken stock Handful dried porcini mushrooms Olive oil 1 small onion, peeled and finely chopped 2 sticks celery, trimmed and finely chopped 14 ounces risotto rice 2/3 cup vermouth or white wine Sea salt and freshly ground black pepper 4 large handfuls wild mushrooms (try chanterelles, shiitake, black trumpet or oyster - definitely no button mushrooms, please!), cleaned and sliced Few sprigs fresh chervil, tarragon or parsley, leaves picked and chopped 1 lemon, juiced 2 tablespoons butter 2 handfuls freshly grated Parmesan, plus extra for serving Extra-virgin olive oil Instructions: Heat stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid. In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without coloring for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine - it'll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands toss everything together - this is going to be incredible! Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes. Taste your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra-virgin olive oil.
Nuoc Cham Dipping Sauce 3 tablespoons fresh lime juice 2 tablespoons fish sauce 2 tablespoons sugar 1/2 teaspoon sriracha hot sauce 1 clove garlic, minced Instructions: Whisk together the lime juice, fish sauce, sugar, sriracha, garlic and 3 tablespoons water in a small bowl. Refrigerate until ready to use.
\Please Don't Tell My Rabbi\ Eggs Benedict 1 large russet potato, grated, squeezed to drain excess liquid 1/2 white onion, grated 1 egg, lightly beaten 1/2 cup all-purpose flour 1 teaspoon baking powder Kosher salt and fresh cracked pepper Vegetable oil 1 tablespoon olive oil 8 ounces fresh chorizo 1 tablespoon butter 3 eggs BBQ sauce, for serving Instructions: Preheat the oven to 300 degrees F. Start by making your latkes. In a large bowl, mix together the potatoes, onions and egg. In another bowl, mix together the flour, baking powder and some salt and pepper. Combine both wet and dry. In a heavy-bottomed shallow pot, heat enough vegetable oil to fill the pot one-quarter from the bottom. Once the oil is hot, drop in tablespoon amounts of the potato mixture and flatten with a spatula. Cook until golden brown, about 3 minutes per side. Remove from the oil and season again if necessary. Keep warm. In an oven-safe nonstick saute pan over medium heat, add the olive oil and chorizo. Using a wooden spoon, break the chorizo up and cook until fully cooked through. Remove the chorizo to a bowl. Place the pan back over the heat, add the butter and melt. Cracks the eggs in the hot buttered pan and then transfer the pan to the oven. Bake until the whites are firm. Season with salt and pepper. To assemble, layer first the latke, then top with some chorizo, followed by 1 fried egg. Then finish with your favorite BBQ sauce. Serve immediately!
Baked Ham with Spiced Cherry Glaze Nonstick spray 1(5-pound) boneless ready-to-eat ham 1/2 cup water or white wine 1 cup cherry preserves 1 tablespoon prepared horseradish (creamy) 1 tablespoon packed light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon salt 1 lemon, zested and juiced Instructions: Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray. Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes. To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest. Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.
Passion Fruit Ice Cream with Rum-Vanilla Caramel Sauce 1 cup cold heavy cream One 14-ounce can sweetened condensed milk 1 teaspoon pure vanilla extract 1/2 cup passion fruit nectar or concentrate 1 cup sugar 1 teaspoon fresh lemon juice 1 vanilla bean, split lengthwise 1/2 cup heavy cream 2 tablespoons cold unsalted butter, cut into pieces Pinch kosher salt 2 tablespoons dark rum Instructions: For the ice cream: Pour the cream into a large chilled bowl and whisk to firm peaks, either by hand or with an electric mixer. Pour the sweetened condensed milk into a second large bowl and mix in the vanilla and passion fruit nectar. In three additions, fold the whipped cream into the condensed milk until just combined. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan and cover with plastic wrap, pressing lightly on the surface to keep air out. Freeze until firm, at least 4 hours and up to overnight. For the caramel sauce: Pour the sugar into a small saucepan with 1/4 cup water and set over medium heat. Add the lemon juice. Scrape in the seeds from the vanilla bean halves and add the pod. Bring the mixture to a simmer and cook, swirling the pan occasionally and brushing down the sides of the pot with a pastry brush as needed, until the sugar syrup is a dark amber color, about 10 minutes. Carefully add the cream--it may bubble up--and stir to combine. Whisk in the butter, a few pieces at a time. Add a pinch of salt, then whisk in the rum. Let the sauce cool until just warm, about 15 minutes. While the sauce is cooling, remove the ice cream from the freezer to soften. Serve the warm sauce over the ice cream.
Orange and Chocolate Zeppole 1 stick butter 1/4 teaspoon salt 1/4 cup sugar 1/2 cup water 1 cup all-purpose flour 4 eggs 1 tablespoon orange zest Vegetable oil, for frying 1 tablespoon orange zest 1/2 cup sugar 3/4 cup cream 1 cup (8 ounces) bittersweet chocolate chips Instructions: For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside. For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside. Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough. For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.
Robin Koury's Spice of Life Beer Can Chicken 4 pound chicken 1/4 cup paprika 2 tablespoons brown sugar 1 teaspoon kosher salt 1 heaping teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon garlic salt 1 teaspoon chili powder 2 tablespoons butter, melted 1/2 can beer (recommended Sam Adams White Ale) 1 tablespoon honey Instructions: Soak the wood chips in water for at least 2 hours. When ready to grill, preheat 1 of the burners to 350 degrees F. Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside. In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well. Take the chicken and separate the skin from the breast taking care not to tear or remove skin. Apply the spice rub directly to the chicken breast, under the skin. Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons. Punch 2 holes at the top of the can, with a manual hand-held can opener. In a new bowl, mix butter and remaining spice rub. Add this mixture to the half-full can of beer. Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up. Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner. Close the lid. Rotate the chicken every 20 minutes. 5 minutes before cooking is complete, drizzle the honey over the chicken. The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve.
Oven Steak 2 New York strip steaks (each 8 to 10 ounces and 3/4 inch thick) Kosher salt and freshly ground black pepper 2 medium sprigs thyme 1 large sprig rosemary, cut in half 2 tablespoons unsalted butter, cold Instructions: Sprinkle both sides of the steaks all over with 1 teaspoon salt and 1/4 teaspoon pepper, then let sit out at room temperature for 30 minutes. Meanwhile, position a rack in the center of the oven and place a 12-inch cast-iron skillet on the rack. Preheat the oven to 450 degrees F. Carefully remove the hot skillet from the oven and add the steaks, making sure they are spaced apart, so they don't steam. Top each steak with 1 sprig of thyme, one-half sprig of rosemary and 1 tablespoon cold butter. Return the skillet to the oven and cook until the undersides of steaks are well browned, about 4 minutes. Carefully remove the skillet from the oven and flip the steaks using tongs, then continue to cook until desired doneness, about 2 minutes more for medium-rare and 3 minutes more for medium. Remove the steaks from the skillet and let rest 5 to 10 minutes before slicing and serving.
Blueberry Mojito 10 fresh mint leaves, plus sprigs for garnish 2 teaspoons sugar 1 cup fresh blueberries, plus extra for garnish 4 ounces light rum 3 limes, 2 juiced and 1 cut into wedges 6 ounces club soda Instructions: Muddle together the mint and sugar in a cocktail shaker. Add the blueberries and lightly muddle. Add the rum, lime juice and some ice to the shaker and shake vigorously. Fill two tall glasses with ice, then pour 3 ounces club soda into each. Divide the rum mixture evenly between the glasses and stir gently. Garnish with a lime wedge, a few blueberries and a sprig of mint, and serve.
Glazed Spiral-Cut Ham One 4- to 5-pound spiral-cut ham 1 large onion, quartered, root end intact 3/4 cup apricot preserves 3 tablespoons yellow mustard 2 teaspoons molasses 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground allspice Pinch of ground cloves 8 sprigs fresh thyme, stripped 4 tablespoons cider vinegar 1 1/2 cups low-sodium chicken broth 1 tablespoon unsalted butter, at room temperature 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet or large roasting pan with foil. Put the ham cut-side down on the foil and scatter the onion pieces around it. Cover the ham loosely with foil and bake for 30 minutes. Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes. After 30 minutes, remove the foil from the ham and continue to bake, brushing the ham with the glaze every 15 minutes until nicely glazed and heated through, about 1 hour more. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce. Pour the pan juices into a medium skillet. Add the broth and bring to a boil over high heat. Mix the butter and flour together in a small bowl until you form a paste. Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Finish with the remaining 1 tablespoon vinegar and season with salt and pepper. Serve the ham with the sauce.
Cheese Straws 1 3/4 cups flour 1/2 cup cake flour 1 1/2 teaspoons salt 1/4 to 1/2 teaspoon cayenne pepper, depending on how hot you want straws 1/2 pound unsalted butter, cold, cut in small pieces 1 cup packed, grated white aged Cheddar cheese 1/2 cup grated, good quality Parmesan cheese 1/2 cup packed, grated, yellow Cheddar cheese 6 to 8 tablespoons ice water Instructions: Mix flours, salt, and cayenne pepper together. With the tips of your fingers, work cold butter quickly into the flour mixture until the butter is the size of peas. Add all cheeses and toss together. Sprinkle the water in by the tablespoon while tossing the flour cheese mixture with your other hand. As soon as the dough begins to form a mixture that sticks together, gently press it out on a lightly floured board in a rectangle about 10 to 12 inches long by 5 to 6 inches wide. Roll quickly with a rolling pin, so the dough is a solid piece. It will look rough at this point, but will smooth out later. Fold 1/3 of the dough towards you from the top and 1/3 of the dough away from you towards the top. The dough will break along the folds; don't worry about it. Turn the dough block sideways so it looks like a book. Roll the dough a second time and fold again. Rest the dough in the refrigerator for 30 minutes. Roll and fold the dough twice more. Rest it in the refrigerator for 1 hour. At this point, the dough may be frozen in one or two pieces or rolled to make cheese straws. To roll dough to make cheese straws, cut dough in half, keeping one half chilled. On a lightly floured board, roll dough about 1/8-inch thick in a rectangle about 8 to 9 inches wide. Trim the edges (but bake the trimmings for a snack). With a sharp knife, cut the straws 1/2-inch wide and lay them on a well greased baking sheet. Bake at 350 degrees for about 10 minutes until a light brown. They will crisp as they cool. The straws are fragile, so handle them carefully and eat them soon.
Spicy Pork Roast with Rosemary Potatoes 1 tablespoon cumin seeds 1 tablespoon red pepper flakes 1/2 tablespoon whole black peppercorns 1 tablespoon garlic powder 1 tablespoon salt 1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick 2 tablespoons vegetable oil 3 russet potatoes, cut into 1-inch pieces 2 sprigs rosemary, stripped 2 tablespoons vegetable oil Salt 3/4 cup sugar 1/2 cup red wine vinegar 1 cup orange juice 1 tablespoon butter Instructions: Preheat the oven to 400 degrees F. To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes. Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using. In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes. Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.
Broccoli Cheddar Crescent Ring 4 cups finely chopped broccoli florets (about 13 ounces) 2 tablespoons olive oil 1/4 teaspoon crushed red pepper flakes 1 clove garlic, finely chopped Kosher salt and freshly ground black pepper 6 ounces cream cheese, diced Nonstick cooking spray, for greasing the pan Two 8-ounce tubes refrigerated crescent roll dough 5 slices Cheddar, cut in half (about 5 ounces) Ranch dressing, for serving Instructions: Preheat the oven to 375 degrees F. Add the broccoli, oil, crushed red pepper, garlic and 2/3 cup water to a large skillet and stir until combined. Cover and bring to a boil. Let the broccoli steam until bright green and just crisp tender, about 3 minutes. Remove the lid and let the water continue to boil until it is completely evaporated, 3 to 4 minutes. Stir in 1/2 teaspoon salt and a few grinds of pepper and transfer to a medium bowl. Let cool slightly, about 15 minutes. Stir the cream cheese. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun). Spoon the broccoli mixture over the short ends of the triangles closest to the ramekin. Cover the broccoli with the cheese slices and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the broccoli mixture). Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with Ranch dressing for dipping.
Camembert and Apple Chutney Crisp 1 large Golden Delicious apple, cored and cut into 1/2-inch dice with the skin on 2 tablespoons minced shallots 1 tablespoon raisins 2 teaspoons cider vinegar 1/2 teaspoon packed brown sugar 1/2 teaspoon grated peeled fresh ginger Pinch of red hot pepper flakes 4 rounds of mountain bread 5 ounces of Camembert at room temperature, cut or torn into 12 pieces or so Instructions: Preheat the oven to 425 degrees. In a medium bowl, combine the apple, shallots, raisins, vinegar, brown sugar, ginger, and red pepper flakes. Let sit for 10 minutes. To assemble: Heat the mountain bread, one at a time, directly over a gas flame or grill, or in a hot skillet, turning frequently, just until pliable, about 5 to 15 seconds each. Scatter 3 pieces of cheese in the center of a round of mountain bread. Top with a quarter of the apple chutney. Fold in the two sides and roll. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare them all at once, assembly-line style. To cook: Lightly oil a baking sheet and heat in the oven for 5 minutes. Carefully add the wraps, seam side down, and bake until crisp on one side, then turn and bake until the second side is crisp, about 10 minutes total. Remove from the oven and allow to sit for 5 minutes. Serve hot or warm, cut in half on the bias with a serrated knife.
Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette 1 cup soy sauce 1 cup mirin (sweet sake) 1 tablespoon chopped ginger 2 tablespoon sesame oil 2 cups chopped scallions 1 tablespoon dried red chile flakes 2 to 3 garlic cloves, finely chopped 2 racks lamb (about 2 pounds each), trimmed Salt and freshly ground pepper 1 tablespoon honey 1/2 tablespoon chopped ginger 1/4 cup each coarsely chopped mint, cilantro and parsley 1 cup peanut oil 1/2 cup rice wine vinegar 1 egg yolk* Dash chili oil Instructions: Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook. While the lamb is marinating, prepare the vinaigrette. Season the lamb with salt and pepper and place it on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and saute them in a pan over high heat for about 2 minutes on each side. (Cook the chops in several batches, if necessary, but don't crowd the pan.) Make an island of the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice. To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.
Kumquat-Cello 1 pound kumquats, washed and thoroughly dried One 1.75-liter bottle of vodka 1/2 cup sugar Instructions: Slice the kumquats in half and scrape out as many seeds as possible. Add the kumquats to a 2.5-liter container and cover with the vodka. Cover the container so that it is airtight and place it in the refrigerator. Let steep, refrigerated, for at least 3 weeks and up to 6 weeks before straining. When ready to strain, add the sugar and 1/2 cup water to a small saucepan. Bring the mixture to a simmer, stirring regularly, until the sugar has dissolved. Cool the simple syrup to room temperature. Strain the kumquat-cello into a 1.5-liter container. Stir in the simple syrup. Serve over ice or in cocktails as desired.
Toasted Ciabatta with Balsamic Syrup 1 1/2 cups balsamic vinegar 3 tablespoons sugar, plus more for sprinkling 12 (1/2-inch) thick slices ciabatta bread 2 tablespoons butter Instructions: Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes. Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts then sprinkle with a little more sugar, and serve.
Strawberries with Balsamic Syrup 1 1/4 pounds strawberries, hulled and halved (about 1 quart) 5 tablespoons light brown sugar 1 cup balsamic vinegar 1/2 cup heavy cream Instructions: Toss the strawberries with 2 tablespoons of the sugar and let sit for 20 minutes. The berries will begin to release some of their juices. Meanwhile, heat the vinegar in a heavy-bottomed 1-quart saucepan over medium-high heat until reduced by one-third and thickened enough to coat the back of a spoon, 10 to 12 minutes. Reduce the heat to low, and stir in the remaining 3 tablespoons sugar until dissolved. Remove from the heat and let cool briefly. Whip the cream with a hand mixer to very soft peaks that barely hold their shape. Serve the strawberries and their juices in bowls drizzled with the balsamic syrup and topped with dollops of whipped cream.
Greek Yogurt Panna Cotta with Grilled Honeyed Figs and White Nectarines 1(8-ounce) packet unflavored gelatin (about 2 tablespoons) 2 tablespoons cold water 1 cup heavy cream 1/3 cup sugar 1 vanilla bean, split and seeds scraped 1 (17.6-ounce) tub Greek yogurt (about 2 cups) (recommended: Fage 2 percent) 6 fresh figs, halved, preferably a mix of green and black figs 2 ripe white nectarines, pitted and sliced Honey, for drizzling Instructions: In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.
Veracruz Red Snapper: Huachinango a la Veracruzana One 3.3-pound/1 1/2-kilogram whole red snapper, cleaned and scaled 3 cloves garlic, chopped 2 limes, juiced 2 tablespoons water Pinch clove Pinch pepper Vegetable oil, for sauteing 1/2 cup chicken stock 1 onion, sliced 2 bay leaves 2 pinches dried oregano 1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil) 4 plum tomatoes 6 pickled chiles 8 green olives pitted and crushed, plus 12 green olives, whole 1 tablespoon capers Salt 3 tablespoons chopped parsley Instructions: Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes. Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients. First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.
Supercharged Chicken Wings 1 stick unsalted butter, softened 6 ounces Roquefort cheese, crumbled 1/2 cup barbecue sauce 1/2 cup piquillo peppers, drained 2 teaspoons ground cumin 2 teaspoons paprika Canola oil, for frying 1 cup all-purpose flour Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 1/2 pounds chicken wings, separated at the joints and patted dry Instructions: In a medium bowl, whisk together the butter and 4 ounces of the cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature. In a blender, puree the barbecue sauce, peppers, 1 teaspoon of the cumin and 1 teaspoon of the paprika. Put in a bowl large enough to hold the cooked wings and set aside. Heat about 3 inches canola oil in a deep pot until a deep-fry thermometer inserted in the oil registers 365 degrees F. Combine the remaining 1 teaspoon cumin and paprika with the flour, and season with salt and pepper. Season the wings with salt and pepper and dredge them in the flour mixture. Fry in batches until golden brown and crispy, 10 to 13 minutes. Drain onto paper towels and toss in the sauce while still hot. Transfer the wings to a serving platter, sprinkle with the remaining 2 ounces Roquefort and serve with the blue cheese butter.
Boston Cream Pie 1/4 cup milk 1 tablespoon plus 2 tablespoons butter for pans 8 eggs 2 cups plus 2 tablespoons sugar 1 cup flour 1 teaspoon baking powder 1 teaspoon vanilla 4 1/2 cups pastry cream, recipe follows 2 cups chocolate fondant icing, store bought 2 1/4 cups whole milk 1 cup sugar 3 eggs, separated 1/4 cup cornstarch 1 teaspoon vanilla 1 tablespoon butter Instructions: Preheat the oven to 350 degrees F. In a small sauce pan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease 2 each 9-inch round cake pans with 2 tablespoons of butter. Sprinkle each with a tablespoon of sugar. Pour the cake batter evenly into the pans and bake for about 25 minutes, or until the cakes spring back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. When the cakes have cooled completely, slice each cake in half. To assemble, place the bottom layer on a 9-inch round cardboard and place it on a wire rack. Spread 1 1/2 cups of the pastry cream evenly on top of the layer. Top with the second layer of cake. Spread 1 1/2 cups of pastry cream on it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides. Frost the entire cake with the chocolate fondant. Place the cake in the refrigerator and chill completely. Slice the cake into 16 slices. In a saucepan, whisk the 2 cups of the milk and sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, and butter. Mix well.
Roasted Sweet Potato and Miso Soup with Collard Green Furikake 8 collard leaves, stems removed, leaves cut into 1-inch squares Avocado oil 1/2 teaspoon sea salt 1\u202flarge shallot, finely diced 2 teaspoons\u202fminced peeled fresh ginger 1/2 cup benne (sesame) seeds 1 1/2 teaspoons crushed red pepper flakes 4 medium sweet potatoes, scrubbed and rinsed 4 tablespoons unsalted butter 1/2 cup avocado oil 2 medium carrots, peeled and chopped 1 medium yellow onion, finely diced 1/4 cup minced garlic 1/4 cup minced peeled fresh ginger Sea salt 2 tablespoons coconut vinegar 2 tablespoons yellow miso One 13.5-ounce can full-fat coconut milk 4 cups vegetable broth Ground white pepper Instructions: For the collard green furikake (can be made a day ahead): Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper. Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and the salt. Lay them in a single layer on the prepared sheet pan. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan. Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallot and ginger with a slotted spoon and place on a paper towel to drain. Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine the toasted benne seeds, red pepper flakes and fried shallots and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture. When cool, you can store the collard green furikake in an airtight container until ready to use. For the sweet potato soup: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Gently poke the sweet potatoes all over with a fork. Bake on the prepared sheet pan until the juices on the pan begin to bubble and the sweet potatoes are soft, 40 to 50 minutes. Combine the butter and avocado oil in a large pot over medium-low heat. When the butter melts, add the carrots, onions, garlic and ginger and cook until the onions become translucent, 6 to 10 minutes. Season with salt. Add the vinegar and miso to the pot and cook for 3 minutes. Remove the skins from the sweet potatoes. Place the flesh in a large bowl and mash lightly. Add the mashed potatoes to the pot. Stir in the coconut milk and broth. Simmer over medium-high heat for 10 minutes. Blend the soup until smooth in a high-speed blender or with a hand-held immersion blender. Season to taste with salt and white pepper. Serve hot, garnished with the collard green furikake. Enjoy!
Gazpacho 1 clove garlic, peeled Kosher salt 1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped 8 ounces cucumbers, peeled, seeded and roughly chopped 2 scallions (white and green parts), roughly chopped 1/2 green bell pepper, cored, seeded and roughly chopped 1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat) 1/4 cup roughly chopped fresh flat-leaf parsley 2 tablespoons roughly chopped fresh mint Freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus more for garnish 1 tablespoon sherry vinegar 1 1/2 cups chilled low-sodium tomato juice 4 ice cubes 4 tablespoons cubed cucumber, for garnish, optional Instructions: On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the flat side of a large knife. Mix the smashed garlic, tomatoes, roughly chopped cucumbers, scallions, bell peppers, jalapenos, parsley and mint in a large bowl. Add salt and pepper to taste. Stir in the olive oil and sherry, and toss well. Add half of the vegetable mixture to a blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate for at least 1 hour for the flavors to come together. Divide among chilled soup bowls, drizzle with olive oil, garnish with cubed cucumbers, if using, and serve.
Cuatro Leches Cupcakes 1 1/2 cups granulated sugar 4 large egg whites 1 whole large egg 1 1/2 sticks unsalted butter, cut into tablespoons, at cool room temperature 2 3/4 cups all-purpose flour 1 cup whole milk 1/4 cup sour cream 4 teaspoons baking powder 2 teaspoons vanilla extract 1/4 cup coconut milk 1/4 cup sweetened condensed milk 1/4 cup evaporated milk 1/4 cup heavy cream 2 1/2 cups heavy cream 3 tablespoons powdered sugar 1 1/2 teaspoons vanilla extract Instructions: Preheat the oven to 325 degrees F. Line two standard muffin pans with 20 cupcake liners. For the cupcakes: Put 1/2 cup of the granulated sugar, the egg whites and whole egg in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed for about 2 minutes. Pour into another bowl and set aside. Clean the mixing bowl. Put the remaining 1 cup sugar and the butter in the clean mixing bowl and beat on medium-high for about 30 seconds. Add the flour, milk, sour cream, baking powder and vanilla. Beat on medium until combined and fairly smooth. Return the egg mixture to the mixing bowl and stir just until incorporated. Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter. Bake the cupcakes until a cake tester inserted in the center comes out clean and the tops are light golden brown, 17 to 20 minutes. Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks and allow to cool completely before filling and frosting. For the quatro leches mixture: Whisk the coconut milk, sweetened condensed milk, evaporated milk and heavy cream in a mixing bowl to combine. Transfer to a squeeze bottle and refrigerate. When the cupcakes are cool, make the frosting: Combine the cream, powdered sugar and vanilla in a chilled mixing bowl. Whip until medium-stiff peaks form. Be careful not to over whip. Chill briefly if not using right away. To assemble: Use a chopstick or fat skewer to poke 4 or 5 holes halfway through each cupcake. Squeeze some of the quatro leches mixture into each hole; you can let it sink in a bit and then squeeze in some more to fill. Frost generously with the whipped cream frosting.
Chicken Enchiladas 6 tomatillos, husks removed 2 jalapenos Extra-virgin olive oil, for cooking 4 chicken legs 4 chicken thighs, trimmed of excess fat and skin Kosher salt 1 large Spanish onion, cut into 1/4-inch dice 3 cloves garlic, smashed and finely chopped 2 cups chicken stock Zest and juice of 2 limes 1/4 cup chopped fresh cilantro, plus a few more leaves for garnish 8 corn tortillas 2 cups grated jack cheese Lime Sour Cream, recipe follows Pico de Gallo, recipe follows 1/2 cup sour cream Zest and juice of 2 limes 4 Roma tomatoes, diced Juice of 1 lime 1/2 jalapeno, seeded and finely chopped 1/2 onion, chopped 1/4 cup chopped fresh cilantro Salt Instructions: Preheat a grill for cooking over medium heat. Place the tomatillos and jalapenos on the grill and cook, turning occasionally, until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool. Preheat the oven to 375 degrees F. Coat a large, wide straight-sided saute pan with olive oil and heat over medium-high heat. Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan. Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook, stirring occasionally, until the onions are very soft and aromatic, 7 to 8 minutes. While the onions are cooking, coarsely chop the tomatillos. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. (If you want to tone down the heat, remove the seeds from the jalapenos before chopping.) Add the garlic to the pan with the onions and cook for 1 to 2 minutes. Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime zest and juice. Taste and season with salt if needed (it probably will). Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes. Remove the lid and let cook for 15 more minutes to allow the stock to reduce. Taste for seasoning and adjust if needed. Stir in the chopped cilantro. Remove the chicken from the sauce and allow to cool until cool enough to handle. Remove the meat from the bones and shred or roughly chop. Return the to the pan with the sauce. Fill the tortillas with the chicken and roll them up. Place 2 enchiladas in each of 4 individual baking dishes. Sprinkle with cheese to cover. Bake until the cheese is melted and has started to brown, 10 minutes. Serve the enchiladas topped with the Lime Sour Cream and Pico de Gallo and garnished with extra cilantro. Combine the sour cream with the lime zest and juice and reserve. Add the tomatoes, lime juice, jalapeno, onion and cilantro to a medium bowl. Stir gently to combine and season with salt to taste.
Bruschetta Bar to Go 2 cups halved cherry tomatoes 1/2 cup pitted bright green olives 1/2 cup pitted black olives 1/4 cup shredded fresh basil 1 tablespoon olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper Kosher salt 12 ounces button mushrooms, quartered 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons finely chopped fresh parsley 2 tablespoons chopped fresh thyme Pinch freshly ground black pepper 2 cloves garlic, minced 6 ounces mini mozzarella balls 1 1/2 teaspoons chopped fresh basil 1 1/2 teaspoons chopped fresh oregano 1/2 teaspoon chopped fresh thyme 1/4 teaspoon red pepper flakes Zest of 1 lemon, peeled in shards Kosher salt and freshly ground black pepper 1/3 cup olive oil, plus more if needed to fill the jar 1 bunch medium asparagus, trimmed if stalks are woody Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 boule 1/2 cup olive oil Kosher salt Instructions: For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix. For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar. For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake. For the roasted asparagus: Preheat the oven to 450 degrees F. Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl. For the bruschetta: Heat a grill pan over medium-high heat. Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side. Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.
Chicken Chili Sheet Pan Quesadilla 3 tablespoons salted butter, melted 8 burrito-size flour tortillas 4 cups shredded Cheddar cheese 4 cups shredded rotisserie chicken 1 teaspoon taco seasoning One 4-ounce can diced green chiles, drained 1 cup frozen corn, thawed 1/2 cup sliced black olives 1/2 cup salsa Serving suggestions: 1 avocado, diced, sour cream, 1 lime, cut into eighths and several sprigs fresh cilantro Instructions: Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter. Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered. Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese. Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly. Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes. Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.
Blueberry and Pecan Crunch Pie 1/2 recipe pie dough (bottom crust only) 2 pints of huckleberries 1 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon grated fresh ginger root 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Juice and the grated zest of 1 orange Juice and grated zest of 1 lemon 1/2 cup dayold pound cake crumbs 1/2 cup chopped pecans 1/2 cup all-purpose flour 1/2 cup granulated sugar 3 teaspoons ground cinnamon 1 stick (8 tablespoons) unsalted butter Instructions: Preheat the oven to 375 degrees. Roll the pie dough out to the size and shape of a 10-inch pie tin. Lay the dough into the pan and prick the bottom with the tines of a fork. Place a sheet of waxed paper over the pie dough and weigh it down with pie dough weights or clean dry beans, and blind bake in the preheated oven for 8 minutes. Remove from the oven and cool thoroughly. Combine the berries, sugar, cornstarch, spices, citrus juice and zest in a bowl and mix well. Sprinkle the cake crumbs on the bottom of the prebaked pie crust. Fill the pie shell with the berry mixture and bake at 375 degrees for 15 minutes. While the pie is baking, combine the dry ingredients for the pecan crunch. Cut the butter into little cubes, add to the dry mixture and, with the palms of your hands, rub together to form large nuggets as big as peanuts, no larger than walnuts. After the pie has baked for 15 minutes, sprinkle the crunch all over the top, reduce the oven heat to 350 degrees and bake an additional 45 minutes. If the crunch begins to darken too quickly, cover with aluminum foil. Cool the pie for at least an 2 hours before serving.
Thanksgiving's a Breeze Seabreezes 1 cup orange juice 1 cup cranberry juice 1 cup vodka Mint sprigs, for garnish Instructions: Mix all in a chilled pitcher filled with ice. Pour into chilled glasses and garnish with mint. If desired, place a dollop of leftover cranberry sauce in the bottom of each glass before filling with Seabreeze mixture.
Spicy Scrambled Eggs 6 eggs 1/4 cup half-and-half 1/4 teaspoon salt 1/4 teaspoon pepper Dash of hot sauce 1 tablespoon butter Instructions: Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined. Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.
Linzer-Hazelnut Pumpkin Pie 2 cups all-purpose flour 2/3 cup granulated sugar 1/4 teaspoon salt 10 tablespoons unsalted butter, melted 1/2 cup blanched hazelnuts, coarsely chopped 1/2 cup red currant jelly or seedless raspberry jam 1 15-ounce can pure pumpkin puree 3/4 cup half-and-half 2/3 cup granulated sugar 2 large eggs 1/2 teaspoon ground cinnamon Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Make the crust and topping: Combine the flour, granulated sugar and salt in a medium bowl and mix with a fork. Drizzle in the melted butter and mix until well combined. Remove 3/4 cup of the mixture to a small bowl; add the hazelnuts and mix with your fingers until large clumps form. This will be the topping; refrigerate until ready to use. Press the remaining mixture into the bottom and up the side of a 9-inch pie plate. Freeze until firm, about 10 minutes. Prick the bottom and side of the crust in several places with a fork. Line with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, 12 to 15 minutes. Remove the foil and weights (if the foil sticks to the crust, you may need to bake it a few more minutes). Continue baking until the bottom of the crust is dry and lightly browned, 5 to 8 more minutes. Transfer to a rack and let cool 5 minutes, then use a small spoon to gently press together any small cracks while the crust is still warm. Spread the jelly over the bottom and up the side; let cool completely. Meanwhile, make the filling: Whisk the pumpkin puree, half-and-half, granulated sugar, eggs and cinnamon in a large bowl until smooth. Set the cooled crust on a rimmed baking sheet; pour in the pumpkin filling (it will be quite full). Bake 20 minutes, then remove from the oven and sprinkle with the hazelnut topping. Continue baking until the filling is set, 30 to 40 more minutes. (Tent with foil if the pie is browning too quickly.) Transfer to the rack and let cool completely. Lightly dust with confectioners' sugar just before serving.
English-Muffin Breakfast Pizza 1 whole-wheat English muffin, split 1 small tomato, seeded and diced 1 teaspoon extra-virgin olive oil 1 thin slice (1/2 ounce) Canadian bacon, diced 1/4 cup shredded part-skim mozzarella cheese Chopped fresh basil, for garnish Instructions: Preheat the oven to 450 degrees. Line a small baking sheet with foil. Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.
Sherry Cocktail 3 ounces orange-flavored vodka (recommended: Grey Goose L'Orange) 3/4-ounce sherry (recommended: Lustau East India Solera Sherry) Splash freshly squeezed orange juice Ice cubes Orange peel, for garnish Instructions: Shake vodka, sherry, and orange juice with ice cubes in a cocktail shaker. Strain into a cocktail glass filled with ice. Garnish with an orange peel.
Breakfast In A Taco 2 tablespoons canola oil, divided 4 CHI-CHI'S® Fajita Style wheat tortillas 2 cups pepper and onion hash browns 2 cups pepper and onion hash browns 1 tablespoon butter 6 eggs, lightly beaten 1/2 cup finely sliced green onions, divided 2/3 cup crumbled queso fresco cheese, divided Salt and freshly ground pepper 1 cup CHI-CHI'S® Salsa Verde Instructions: 1.Heat oven to 375°F. Brush oil on both sides of each tortilla. Carefully press tortillas into flour, shallow 2-cup ovenproof dishes. Bake 15 minutes or until golden and crispy. Let cool in ramekins. 2.In large skillet, heat remaining oil over medium heat. Add hash browns. Cook 10-15 minutes or until golden brown, stirring occasionally. 3.In medium skillet, melt butter over medium heat. Add eggs, 1/3 cup green onions, 1/3 cup queso fresco, salt and pepper. Cook 3 minutes or until eggs are just set, stirring occasionally. 4.Spoon hash browns into tortilla shells. Top with scrambled eggs, salsa, remaining green onions and remaining queso fresco.
Salmon Nori Maki 1 small salmon (about 3 pounds filleted) 2 tablespoons chopped garlic Salt and pepper to taste 1 yellow squash, fine julienne 1/2 cup sliced scallion 1 package of nori (seaweed sheets) 2 tablespoons soy sauce Instructions: Slice the salmon lengthwise into 4 to 5-inch long sheets about 1/4-inch thick. Place two slices on plastic wrap, salt and pepper fish, lay a sheet or nori on top. Place strips of squash on top of nori sprinkle with scallions, place another piece of plastic wrap on top and roll. Set in refrigerator to set (may be made in advance, up to this point.) Remove plastic wrap and heat a saute pan with 2 tablespoons peanut oil. Saute roll in pan rotating every minute. Depending on desired temperature- approximately 4 minutes of cooking time. Deglaze with soy sauce.
Potato Latkes 2 pounds russet (baking) or Yukon Gold potatoes 1 medium onion 1/2 cup chopped scallions, including the green part 1 large egg beaten Salt and pepper to taste Vegetable oil for frying Instructions: Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them in a 350- degree oven at a later time.
Tortilla Soup 2 ears fresh corn, husks removed 4 or 5 large garlic cloves, peeled 1 small onion (about 3 ounces), peeled, trimmed, and quartered 1 small jalapeno pepper, trimmed and seeded 2 tablespoons corn oil 2 corn tortillas, cut into 1-inch squares 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped 2 tablespoons tomato paste 2 to 3 teaspoons ground cumin 2 quarts chicken stock Kosher salt and freshly ground black pepper 2 corn tortillas 1 ripe avocado 1 large chicken breast, cooked, boned, and skinned 1/2 cup grated Cheddar 1/4 cup chopped fresh cilantro leaves Instructions: Using a large knife, carefully scrape the kernels off the corncobs and set aside, reserving the cobs. Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper, and corn kernels. Reserve. In a large soup pot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown. Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corncobs, and cook over low heat until the soup is reduced by one third. Discard the corn cobs and puree the soup, in batches, in a blender or food processor until smooth. At this point, the soup can be passed through the fine strainer, if desired. Return to a clean pot and season with salt, pepper, and additional cumin to taste. Prepare the garnish: Preheat the oven or toaster oven to 350 degrees F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips. To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese, and chopped cilantro. Serve immediately.
Brasserie Balzar's Midnight Onion Soup 6 tablespoons unsalted butter 6 tablespoons peanut oil 3 pounds onions, peeled, halved vertically through the root, and thinly sliced 1 tablespoon fine sea salt 4 tablespoons all-purpose flour 2 cups chicken stock 2/3 cup dry white wine, such as Sancerre 1 1/2 teaspoons freshly ground white pepper Several sprigs fresh thyme, wrapped in cheesecloth Several fresh or dried bay leaves 8 thin slices baguette, toasted 1 pound Swiss Gruyere, freshly grated Instructions: In a 10-quart stockpot, melt the butter over low heat. Add the oil, onions, and salt, and stir to coat the onions. Cook, covered, over low heat, stirring occasionally so the onions do not scorch, just until the onions are soft but still pale, about 15 minutes. Sprinkle the flour over the onions and stir to coat the onions. Immediately add the stock, wine, the white pepper, thyme sprigs, and bay leaves. Bring just to a boil. Immediately reduce the heat to low. Simmer, partially covered, for 30 minutes. Taste for seasoning. (The soup can be prepared up to this point 1 day in advance. Refrigerate in a covered container. Reheat gently at serving time.) Preheat the broiler. Ladle the soup into individual ovenproof soup bowls. Top each serving with a slice of toasted baguette. Cover the bread with a thick coating of grated Gruyere. Place under the broiler. As soon as the cheese begins to bubble, serve the soup.
Salted Caramel Shortbread 3 sticks unsalted butter, plus more for the pan 1 cup granulated sugar 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1/2 cup packed light brown sugar 3 tablespoons light corn syrup 2 tablespoons heavy cream 1 teaspoon instant espresso powder 1/4 teaspoon kosher salt 1/2 teaspoon cider vinegar Flaky sea salt, for sprinkling Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, then line with parchment paper, leaving an overhang on 2 sides; butter the parchment. Beat 2 1/2 sticks butter, the granulated sugar and 1 teaspoon vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add the flour and beat until just incorporated. Transfer the dough to the prepared baking dish and set a piece of plastic wrap directly on the surface. Press into an even layer, then peel off the plastic. Bake until golden brown, 30 to 35 minutes. Transfer to a rack to cool slightly, then remove from the pan using the parchment. Cut into triangles. Make the caramel: Combine the remaining 1/2 stick butter, the brown sugar, corn syrup, heavy cream, espresso powder and kosher salt in a small saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer registers 235 degrees F, about 6 minutes. Remove from the heat and stir in the remaining 1 teaspoon vanilla and the vinegar. Let cool 5 minutes, then drizzle over the shortbread. Sprinkle with sea salt.
Dark Chocolate Ladyfingers Confectioners' sugar, for dusting 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon fine salt 4 large eggs, separated 3/4 cup granulated sugar 1/2 teaspoon vanilla extract 6 ounces chopped bittersweet chocolate 1 tablespoon coconut oil About 1/4 cup unsweetened grated coconut Instructions: For the ladyfingers: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and dust lightly with confectioners' sugar. Sift together the flour, cocoa powder and salt in a bowl. Put the egg whites in a large bowl and beat with an electric mixer on medium-high speed until frothy. Gradually add 1/2 cup of the granulated sugar and beat until stiff, shiny peaks form, about 6 minutes. In a medium bowl, beat the yolks and remaining 1/4 cup granulated sugar until pale and thick. Beat in the vanilla. Gently fold the yolks into the egg whites; it's okay if some streaks remain. Add the flour mixture and fold gently, but thoroughly, until well mixed. Spoon the mixture into a piping bag fitted with a 3/4-inch plain tip. Pipe 3-inch-long, 1-inch-wide ladyfingers about 1/2 inch apart. Dust the tops of the cookies lightly with confectioners' sugar. Bake until springy to the touch, 16 to 18 minutes. Cool completely. For the decoration: Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave, stirring every 30 seconds, until melted. Dip one end of each ladyfinger in the chocolate, then sprinkle with the coconut over parchment paper. Place on a serving platter. Refrigerate until set. Serve immediately or keep refrigerated until ready to serve, up to 4 hours (ladyfingers dry out quickly).
Mummy Jalapeno Poppers 4 slices bacon, chopped into 1/2-inch pieces 6 ounces plus 1 heaping tablespoon cream cheese, at room temperature 1 1/2 cups finely shredded Cheddar Jack cheese 2 scallions, thinly sliced 1 clove garlic, finely grated Kosher salt 10 medium to large jalapeños (each 3 to 4 inches long), halved lengthwise with the stem intact, seeded with a small spoon One 8-ounce tube refrigerated crescent rolls 1 large egg, beaten 4 to 5 black olives (such as canned or Kalamata), for decorating Instructions: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Mix the cooked bacon with the 6 ounces cream cheese, the Cheddar Jack, scallions, garlic and 1/4 teaspoon salt in a medium bowl until well combined. Fill each jalapeño half with the cream cheese mixture, leveling the surface with the back of a spoon or a small offset spatula so it\u2019s flush with the edges of the jalapeño. Unroll the crescent rolls onto a cutting board. Separate into 4 rectangles at the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Cut each rectangle lengthwise into 10 strips. Wrap each jalapeño half with 2 of the strips to resemble mummy bandages. Arrange the wrapped jalapeños on the prepared baking sheet. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes. Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Slice off thin cheeks from all around the outside of each olive and lay the pieces flat. Punch out 40 tiny rounds using a small round piping tip (about 3/16 inch) \u2013 these will be the pupils of the eyes. Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the head (wider end) of each mummy and press an olive \u201cpupil\u201d onto each mound. Serve right away.
Soft and Chewy Ginger Molasses Cookies 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon fine salt 1 stick (4 ounces) unsalted butter, at room temperature 1 cup sugar, plus more for rolling 1/3 cup molasses 1 large egg Instructions: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside. Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended. Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
Miso Soup 8 cups vegetable stock 8 ounces yellow miso 4 ounces low-fat firm tofu, diced 3 scallions Instructions: Bring stock to a boil and reduce heat to a simmer. Add miso and stir until heated through. Pour into individual bowls. Divide tofu cubes and sliced scallions among the bowls and serve at once.
Cantaloupe Italian Ice 1 quart (32 ounces) water 1 pound, 4 ounces sugar 1 lemon, juiced 2 medium-sized ripe cantaloupes Serving suggestions: whipped cream or vanilla ice cream and fresh mint leaves Instructions: Dissolve sugar and water in a 2-quart saucepan over medium-high heat. Bring to a boil and cook for 2 minutes. Remove from the heat and cool. Peel and seed the cantaloupes. Cut into 2-inch pieces. Puree in a food processor. Strain through a medium sieve. Mix strained cantaloupe juice, sugar syrup, and lemon juice with a wire whisk. Pour into an ice cream machine. Add some cantaloupe pulp, if desired. Freeze to a smooth consistency, according to manufacturer's directions. You may wish to place in the freezer compartment of your refrigerator for a few hours to harden. Serve in a dessert glass topped with whipped cream or with a scoop of vanilla ice cream. Garnish with fresh mint leaves.
Lucas' Sesame Broccoli Florets 1 Tbsp. sesame seeds 1 large head broccoli 1 Tbsp. Asian sesame oil coarse sea salt, to taste Instructions: If using sesame seeds, place them in a small, dry skillet and toast, shaking the pan frequently, until lightly browned. Set aside to cool. Rinse the broccoli and separate the florets from the stalks, reserving the stalks for another use. Arrange the florets in a vegetable steamer basket or steamer insert. Bring about 1 inch of water to boil in a deep, wide pot. Lower the steamer into the pot, making sure it rests above the water. Cover and cook the broccoli until tender, 4 to 5 minutes. Transfer the cooked broccoli to a serving bowl and drizzle with the sesame oil. Add sea salt to taste, and sesame seeds and stir to combine. Serve immediately.
Chorizo Queso 1 pound fresh Mexican chorizo, casings removed 1/4 cup all-purpose flour 8 ounces heavy cream 3 roasted red peppers, peeled, seeded and chopped One 15-ounce can black beans, rinsed and drained 1 pound American cheese, cubed 4 ounces shredded Cheddar Kosher salt 1/4 cup diced red onion 1/4 cup diced pickles 1 avocado, diced 2 jalapenos, chopped Cilantro sprigs, for garnish Tortilla chips or potato chips, for serving Instructions: Place the chorizo in a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until a significant amount of fat is released, 5 to 7 minutes. Add the flour and cream to the chorizo and whisk. Let simmer and continue to whisk, until thick, 8 to 10 minutes. Add the red peppers and black beans and stir to combine.
Baby Back Ribs with Spicy Peach BBQ Sauce 2 tablespoons light brown sugar 1 tablespoon kosher salt 2 teaspoons smoked paprika 2 racks pork baby back ribs (about 5 pounds total), membrane removed 1 tablespoon extra-virgin olive oil 1 small onion, diced 1 clove garlic, chopped One 3-inch piece ginger, peeled and chopped One 10-ounce bag frozen peaches, thawed 3/4 cup apple cider vinegar 1/2 cup packed light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon Calabrian chili paste Instructions: For the ribs: Preheat the oven to 300 degrees F. In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes. For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like. Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.
Profiteroles 1/2 cup water 1/2 stick butter Pinch salt 1/2 cup all-purpose flour 2 eggs Pinch ground cinnamon Ice cream Chocolate Sauce, recipe follows 4 ounces semisweet or dark chocolate 1/4 cup heavy cream 2 tablespoons butter 1 tablespoon corn syrup 1 good pinch ground cinnamon Instructions: Preheat oven to 425 degrees F. In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine. Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack. When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer a really high-quality vanilla.) Top with warm Chocolate Sauce. Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!
Pesto Fried Eggs 1/4 cup store-bought or homemade pesto 2 large eggs Kosher salt and freshly ground black pepper Instructions: Spread the pesto in an even layer in an 8-inch nonstick skillet; bring to a gentle simmer over medium-low heat, 1 to 2 minutes. Add the eggs on top of the pesto and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook until the egg whites are just set and the oil has separated from the pesto, 3 to 4 minutes. Remove from the heat and cover with a tight-fitting lid (or a heatproof plate or a baking sheet). Let sit until the whites are completely set and the yolks are still runny, 1 to 2 minutes.
Flaky Pastry Dough 1 pound all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature 6 ounces ice-cold water 1 teaspoon lemon juice Instructions: Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to \smush\ the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal. Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.) Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter. Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold. If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
Gingerbread Waffles 3 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon freshly grated nutmeg, eyeball it 1/2 teaspoon salt 4 large eggs 2/3 cup packed dark brown sugar 1 cup canned pumpkin puree 1 1/4 cups milk 1/2 cup molasses 1/2 cup (1 stick) melted butter, plus some to butter the iron Syrup, whipped cream or fresh fruits for topping, to pass at table Instructions: Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
Baked Cheese Polenta with Swiss Chard 1 tablespoon olive oil 6 garlic cloves, minced 8 to 10 cups chopped Swiss chard, stems and leaves kept separate Butter for greasing dish plus 1 tablespoon butter 2 cups lowfat milk 1 1/2 cups water 1/2 teaspoon salt 1 cup cornmeal 3 tablespoons grated Parmesan cheese 1 cup partskim grated mozzarella cheese 1/3 cup sour cream Instructions: Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, then stir in the Swiss chard stems. Pour in a few tablespoons of water and cover the pan. Cook the stems 2 minutes. Remove the cover, the mix in the Swiss chard leaves. Cover the pan again and cook until the leaves wilt, about 3 minutes. Toss occasionally. Remove the pan from the heat and let cool, uncovered. To make the polenta preheat the oven to 400 degrees. Butter a 2 1/2quart shallow baking dish and set it nearby. Combine the milk, water, and salt in a mediumsize saucepan and bring to a boil. Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk. Continue to cook and whisk the polenta until it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 minutes. Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter, and the mozzarella cheese. Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a spoon. Spoon on the remaining polenta and spread it out. Sprinkle on the remaining tablespoon of Parmesan cheese. (The casserole may be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temperature before baking.) Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling. Do not overcook it because you want to retain its creamy interior.
Chocolate Chip-Apricot Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup semisweet chocolate chips 1/4 cup roughly chopped dried apricots Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Autumn Steak Salad 1/2 cup olive oil 3 tablespoons maple syrup 3 tablespoons apple cider vinegar 1 tablespoon Dijon or grainy mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 clove garlic, minced or pressed 1 acorn squash, seeded and quartered 1 delicata squash, halved, seeded and sliced into 1/4-inch pieces 1 red onion, quartered 1/4 cup olive oil 1 tablespoon chopped fresh sage 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 to 3 strip steaks 1 to 2 teaspoons lemon pepper seasoning 10 cups mixed baby greens (kale, spinach, arugula, etc.) 6 ounces goat cheese 1 cup candied walnuts Instructions: Preheat the oven to 400 degrees F. Make the dressing: Place the olive oil, syrup, vinegar, mustard, salt, pepper and garlic in a mason jar and secure the lid. Shake vigorously until well combined. Set aside. For the salad: Place the acorn squash, delicata squash and onion on a sheet pan and drizzle with 2 tablespoons olive oil. Toss to coat, then sprinkle with the sage, salt and pepper. Roast until cooked through and deeply roasted, 25 to 35 minutes. Preheat a grill or grill pan on medium-high heat. Drizzle the steaks with the remaining 2 tablespoons olive oil and sprinkle with the lemon pepper seasoning. Grill the steaks to your preferred doneness, about 3 minutes per side for a perfect medium-rare. Remove the steaks to a cutting board and allow to rest for about 10 minutes before slicing on a diagonal. Remove the squash from the oven. Transfer the acorn squash to a cutting board. Cut into 1/2-inch pieces. Arrange the greens on a large board or platter. Cluster the slices of steak, squash and onions. Tear the goat cheese into large chunks and place around the board. Sprinkle over the candied walnuts. Shake the dressing to re-incorporate. Drizzle part of the dressing over the board and serve the remainder on the side.
Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes 1 2/3 cups canned beef broth 3/4 cup ready-to-use sun-dried tomatoes (not packed in oil) 1/4 cup butter 1 (6.6-ounce) package stuffing mix 1 (1 1/4-pound) skirt steak Salt and freshly ground black pepper Salt and freshly ground black pepper Rosemary Mashed Potatoes, recipe follows 1 (11-ounce) package refrigerated prepared mashed potatoes 4 tablespoons (1/2 stick) butter 1/4 cup whole milk 2 teaspoons fresh rosemary leaves, finely chopped Salt and freshly ground black pepper Instructions: Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely. Preheat oven to 425 degrees F. Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes. While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.
Heirloom Tomato and Goat Cheese Tart 1/2 pound unsalted butter, cold, cut into small cubes 2 cups unbleached flour Pinch of salt 3 eggs, 1 of them beaten with a little water, for egg wash 1/4 cup ice water 1/2 cup grated Parmesan cheese 5 to 6 medium-sized, different colored heirloom tomatoes, sliced fairly thin 4 to 6 ounces fresh goat cheese 1/2 cup half-and-half Salt and pepper 1/4 cup fresh basil leaves, julienned Instructions: In a food processor, combine the butter, flour and pinch of salt. Pulse until the butter is about the size of small peas. In a small bowl, mix 1 egg with the ice water. Add to the flour-butter mixture. Pulse until the dough begins to come together, but is still somewhat loose and shaggy. Turn dough out onto lightly floured board and gather together lightly and quickly into a disk. Cover with plastic wrap and refrigerate at least 30 minutes before rolling out. Place dough on floured surface and roll out into large circle, about 1/8-inch in thickness. Sprinkle the bottom of the dough with 1/4 cup of the Parmesan cheese. Begin to layer the tomatoes around in concentric circles inside the dough, leaving about a 2-inch margin of dough at the edges. Sprinkle the fresh goat cheese evenly over the sliced tomatoes. Sprinkle the remaining Parmesan cheese over the top of the goat cheese. In a small bowl, whisk together the remaining egg with the 1/2 cup of half-and-half. Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold the edges of the dough up around the tomatoes, pinching the creases as you go, but casually. Enclose the tomatoes partway to make it leak-proof. Carefully pour the custard around and over the tomatoes and cheese. Brush the dough with the egg wash. Place in 400 degree oven and bake for 30 to 45 minutes, or until golden brown. Cut the tart into 10 wedges and sprinkle wit the julienned basil. Serve
Cocktail with Roasted Beets and Vodka 3/4 cup sugar Juice from 2 lemons (1/4 cup) Juice from 2 Meyer lemons (1/4 cup) Juice from 2 limes (1/4 cup) 1 pound rock or kosher salt, for the pan 3 medium red beets 8 ounces French vodka 1 cup ice cubes Instructions: For the citrus simple syrup: Preheat the oven to 350 degrees F. Add the sugar, lemon juices and lime juice to a small saucepan over medium heat. Bring to a low simmer and stir to dissolve the sugar, about 5 minutes. Turn off the heat and set aside. For the beets: Place a layer of rock or kosher salt in a baking pan. Nestle the beets on top of the salt and bake until soft, about 1 hour. Let cool. Cut off skin and roughly chop. For the assembly: Place the beets in a blender along with half of the vodka and 2 tablespoons simple syrup. Puree until smooth. Add the remaining vodka and ice cubes and puree again. Serve in coupe glasses.
Easy Beef French Dip with Quick au Jus 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced 6 tablespoons unsalted butter 8 ounces cremini mushrooms, thickly sliced 2 sprigs fresh thyme 2 cloves garlic, minced 4 sub rolls, hinged 1 quart beef broth, warmed 1 1/2 pounds very rare deli-shaved roast beef Creamy horseradish sauce and giardiniera, for serving Instructions: Preheat the oven to 450 degrees F. Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes. Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling. To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds. To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.
Champagne Ginger Punch 1/2 cup of sugar 1/4 cup water 3 tablespoons finely chopped crystallized ginger 1/2 cup vodka 1 bottle champagne, chilled Instructions: Boil water, add sugar and ginger. Simmer for 15 minutes. Cool mixture then add vodka. Chill sugar and vodka combination overnight. Strain ginger from vodka and pour into the punch bowl. Add chilled champagne when guests arrive and serve. You can add an ice ring or ice block.
Creamy Miso Dip 1/4 cup mayonnaise 1/4 cup white miso 2 tablespoons mirin 2 tablespoons rice vinegar Instructions: Whisk together the mayonnaise, miso, mirin, vinegar and 2 tablespoons water in a small bowl. Refrigerate in an airtight container for up to 3 days.
Strawberry Cocktail 1 cup Pisco or Gin 1/2 basket fresh strawberries (or highquality frozen) 1/2 cup sugar syrup Juice of 1 lemon 23 cups crushed ice Fresh strawberries for garnish Instructions: Combine Pisco, strawberries, sugar syrup, lemon juice and ice in a blender and process until blended. Refrigerate. Serve in 4ounce cocktail glasses with a fresh strawberry on the rim.
\Heart of Darkness\ Margarita 1 cup plus 2 tablespoons sugar 1/3 cup plus 1 tablespoon bruised and finely chopped fresh sage 2 tablespoons kosher salt 1 ounce fresh key lime juice, plus a touch more for the rim of the glass 10 blackberries 3 ounces blanco tequila, such as Corazon 1 ounce orange liqueur Instructions: Combine 1 cup of the sugar, 1/3 cup of the sage and 1 cup water in a medium saucepan. Bring to a simmer, allowing the sugar to dissolve. Let the mixture cool for about 30 minutes, then strain. Combine the salt and the remaining 2 tablespoons sugar and 1 tablespoon sage in a shallow dish. Lightly dampen the rim of a margarita glass with some of the key lime juice. Dip the rim in the salt mixture to coat. Thread 2 of the blackberries on a small skewer. Muddle the remaining 8 blackberries n a cocktail shaker. Add the tequila, orange liqueur, key lime juice and 2 ounces of the sage simple syrup. Fill with ice and shake until the shaker is cold, about 10 seconds. Pour the mixture into the prepared glass and garnish with the skewered blackberries. Reserve the remaining simple syrup for another use. It will keep in the refrigerator, covered, for up to 1 month.
Salt and Pepper Shrimp 1 cup soy sauce 3/4 cup white wine vinegar 3/4 cup sugar 2 tablespoons sesame oil 1/2 cup plum sauce 2 tablespoons vegetable oil 2 teaspoons minced garlic 2 teaspoons minced ginger 1/2 red bell pepper, diced 2 pounds 16/20 shrimp, shell on, deveined 2 ounces rice cooking wine (recommended: Michu) 4 tablespoons kosher salt 4 teaspoons freshly ground black pepper 2 teaspoons ground Szechwan peppercorns, toasted 2 teaspoons Chinese 5-spice powder 4 teaspoons sugar Instructions: Combine all ingredients sesame plum dipping sauce and mix well. Combine all ingredients sesame plum dipping sauce and mix well. Heat the oil in a wok over high heat. Add the garlic, ginger, and red bell pepper. Stir-fry briefly and add the shrimp. Deglaze the wok with the wine. When the wine is almost evaporated and the shrimp are nearly cooked through, add the salt, black pepper, Szechwan pepper, 5-spice powder, and sugar and stir-fry rapidly, taking care not to burn the spices. Remove from the heat immediately and serve with sesame plum dipping sauce.
Cider Bread 2 tablespoons applesauce 1 package active dry yeast 4 cups all-purpose flour 1/4 cup buckwheat flour 1/4 cup whole wheat flour 1/4 cup semolina flour 1/4 cup white corn flour 1/4 cup rye flour 1 teaspoons ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon ground cardamom 2 teaspoons salt 2 cups hard cider Instructions: Put the applesauce in a small saucepan and warm briefly over low heat. Sprinkle the yeast over the applesauce and set aside until it begins to foam, about 5 minutes. In a large bowl mix the flours, spices and salt. Make a well in the center and spoon the yeast mixture into the well. Using fingertips gradually work the flour into the yeast mixture while adding the hard cider. When the dough comes together in a ball, turn it out onto a floured board and knead it until smooth and elastic, about 10 minutes. Shape the dough into a ball. Place it in an oiled bowl, cover and let it rise until doubled in bulk, about 1 1/2 hours. Butter two 4 cup loaf pans. Punch down the dough and divide it in half. Shape each half into an oval loaf and transfer the loaves to prepared pans. Cover, and let rise again until the dough fills the pans, 1 1/2 to 2 hours. Alternately chill the dough for at least 8 hours or up to 3 days. Preheat oven to 375 degrees F. Place a roasting pan on the oven floor and fill it half full with hot water. Bake the loaves in the preheated oven until they are brown and sound hollow when rapped, 50 to 60 minutes. Remove the loaves from the pans and bake them for an additional 5 minutes. Cool completely on a rack before slicing.
Sausage, Potato and Escarole Roast 1 1/2 pounds small red potatoes, halved or quartered if large 4 plum tomatoes, halved 3 to 4 cloves garlic, smashed 3 to 4 small rosemary sprigs Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 1/4 pound sweet Italian sausages, pricked with a fork 1 orange bell pepper, seeded and cut into strips 1 yellow bell pepper, seeded and cut into strips 1 head escarole (about 9 ounces), torn into bite-size pieces Instructions: Preheat the oven to 450 degrees F. Toss the potatoes, tomatoes, garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper with the oil in a large baking pan. Roast for 25 minutes. Remove the pan from the oven and scatter the sausages and bell peppers over the potatoes. Continue to roast for 20 minutes more. Remove the sausages, then add the escarole to the pan with the potatoes, scraping up the potatoes. Toss to combine. Place the sausages on top of the escarole. Move the oven rack to the highest position and roast on the top rack until the escarole is wilted, about 5 minutes. Set the oven to broil and broil until the sausages are well browned and the escarole is slightly charred, about 1 minute, watching carefully to prevent them from burning. Transfer to a platter and serve.
Green Onion-Cheddar Doughnut 12 cups (3 quarts) vegetable oil 2 1/4 cups all-purpose flour, plus more for dusting 1 1/2 cups finely shredded sharp Cheddar cheese 1/2 cup roughly chopped scallions 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon kosher salt, plus more for sprinkling 1/4 teaspoon baking soda 3/4 cup buttermilk 1/2 cup sour cream 1 large egg, beaten Instructions: Heat the oil to 365 to 375 degrees F in a cast-iron Dutch oven over medium heat. In a large bowl, mix together the flour, cheese, scallions, sugar, baking powder, salt and baking soda. In a smaller bowl, whisk together the buttermilk, sour cream and egg. Pour the wet ingredients into the dry and mix to combine, making sure there are no dry bits left. Turn the dough out onto a floured surface and lightly coat with flour. Pat the dough into a 1-inch disc. Then, using a large glass dipped into flour, cut out rounds for the doughnuts. Press the dough back together to cut out another doughnut or 2. Dip your finger into the flour, then press it into the center of each doughnut while it is on the floured surface to create a hole. Move your finger around in the hole to make it larger. Turn the doughnut over and repeat on the other side to make sure the hole is clear and large. When the oil is ready, place the doughnuts into the oil carefully and fry for 3 to 4 minutes per side. The doughnuts are thick and take time to cook all the way through. You can flip them every minute to keep them from browning too much on each side. Transfer the doughnuts to a paper towel-lined baking sheet and sprinkle with a little salt. Serve immediately.
Lomo Saltado 12 ounces rib-eye steak Salt and freshly ground black pepper Garlic, to taste 1/8 cup vegetable oil, plus more for deep-frying Handful precooked French fries 1/4 medium red onion, thinly sliced 1/4 medium tomato, sliced 3 to 4 teaspoons vinegar 1 teaspoon soy sauce 1 to 2 ounces beer 2 to 3 pinches chopped parsley leaves Steamed white rice, for serving Instructions: Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain. Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.
Scallion Champ 6 to 8 unpeeled 'old' potatoes, eg. Russet or Yukon Gold 1 bunch scallions (use the bulb and green stem) 12 fluid ounces (350 milliliters/1 1/2 cups) milk 2 to 4 ounces (55 to 110 grams/1/2 to 1 stick) butter Salt and freshly ground pepper Instructions: Scrub the potatoes and boil them in their skins. Chop the scallions finely. Cover with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and scallions. Beat in the butter. Season, to taste, with salt and freshly ground pepper. Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre. Champ may be put aside and reheated later in a moderate oven, 350 degrees F (180 degrees C). Cover with tin foil while it reheats so that it doesn't get a skin. Scallion Champ is one of the best-loved Irish potato recipes. A bowl of mashed flecked with green scallions and a blob of butter melting in the centre is 'comfort' food at its very best. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Rice and Gravy 1 cup dried black-eyed peas, cleaned and picked 2 tablespoons bacon grease 1 teaspoon salt 1 cup all-purpose flour, plus more if needed Salt and freshly ground black pepper 2 cups rice, cooked according to package directions Instructions: Place the peas in a medium saucepan and cover with cold water. Add 1 tablespoon of the bacon grease and the salt. Bring to a simmer and cook the peas until tender, about 1 hour. Remove from the heat, drain and set aside. In a medium cast-iron pan set over medium heat, add the remaining 1 tablespoon bacon grease, the flour and some salt and pepper. Constantly stir the flour until it just starts to turn deep golden brown and resembles peanut butter. Add 2 1/4 cups water, and continue to stir, scraping the browned bits from the bottom of the pot. Continue to stir until thick and bubbly. Add the cooked peas to the gravy and reduce the heat to low. Cook for 10 more minutes, then add a little more flour or water if needed to achieve the desired consistency. Add salt to taste and serve over the rice.
Easy Grilled Clams 2 pounds littleneck or cherrystone clams, cleaned Instructions: Prepare a grill for very high heat. Tap any open clams; if they stay open, throw them out. Place the closed clams on the grill grate. Grill, covered, until the clams open, about 2 minutes. Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. Be careful not to lose any of the liquid in the shells-that's where the flavor is.
Quail Stuffed with Fresh Ricotta, Bacon, and Greens with Green Garlic-Sweet Pea Puree 1 tablespoon olive oil 2 stalks green garlic, white part only, finely diced 4 cups sugar snap peas, strings removed Kosher salt and freshly ground pepper 1 head frisee 2 tablespoons olive oil 1 teaspoon minced garlic 2 strips bacon, diced 1/2 cup fresh ricotta cheese 1 tablespoon grated Parmesan cheese 1/4 teaspoon minced fresh chervil 1/4 teaspoon minced fresh flat-leaf parsley Kosher salt and freshly ground pepper 8 quail, semi-boneless Pea sprouts, for garnish Instructions: To prepare the pea puree: Bring a pot of heavily salted water (2 tablespoons salt per quart) to a boil. In a saute pan over medium heat, heat the olive oil. Add the garlic and saute, stirring occasionally, for 5 minutes. Remove from the heat and set aside. Blanch the peas for 3 or 4 minutes in the boiling water. Drain and puree in a food processor or pass through a foodmill. Combine with the sauteed garlic. Taste for seasoning. Set aside. To prepare the stuffing: Wash the frisee, remove the stem, and discard the tough outer leaves. In a saute pan over medium heat, heat the olive oil. Saute the frisee until it begins to wilt, about 2 minutes. Add the garlic and continue to saute until the greens are just wilted, 1 to 2 minutes. When cool enough to handle, chop coarsely. In a saute oan over medium-low heat, cook the bacon until golden brown. Drain on a paper towel. Discard the fat. Combine the bacon with the ricotta, Parmesan, herbs, and greens-garlic mixture. Season to taste with salt and pepper. To prepare the quail: Preheat the oven to 400 degrees. Season the inside of the quail with salt and pepper. Make a slit in the left leg of each quail and slip the right druntick end through the incision in the left. Fill a piping bag with the stuffing, and pipe the stuffing into the quail opposite the drumsticks, between the wing bones. (Using a piping bag makes it easier. If you don't have one, use a small plastic bag and cut off a corner. You could also spoon the stuffing into the birds.) Do not overfill. Tie the wings together. In a saute pan over medium-high heat, heat 2 tablespoons olive oil and brown the quail on both sides. Place them on a rack in a roasting pan. Roast in the oven for 12 to 15 minutes, or until the juices run clear when the thigh is poked with a sharp knife. To serve, in a saute pan over low heat, reheat the pea puree for a few minutes. Divide among 4 plates. Remove the string from the wings of the quail, and place 2 quail on each plate, on top of the puree. Garnish with pea sprouts.
BLT Biscuit Sliders 2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1 tablespoon sugar Kosher salt 6 tablespoons cold unsalted butter, cubed 3/4 cup finely grated sharp cheddar cheese 3 scallions, finely chopped 3/4 cup cold buttermilk, plus more for brushing 16 slices bacon 1 avocado Juice of 1/2 lime 2 tablespoons chopped pickled jalapenos, plus 1 tablespoon brine 2 plum tomatoes, thinly sliced 2 heads baby lettuce, leaves torn Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and 1 teaspoon salt in a food processor and pulse until combined. Add the butter; pulse until it is in pea-size pieces. Add the cheddar and scallions and pulse 2 or 3 times to incorporate. Add the buttermilk and pulse a couple of times until the dough just comes together. Turn out the dough onto a lightly floured surface. Pat into a 6-by-7-inch rectangle (1/2 to 3/4 inch thick). Cut out biscuits with a floured 2-inch biscuit cutter and transfer to the prepared baking sheet. Pat the scraps together and repeat to make 16 biscuits total. Brush the tops with buttermilk. Bake until lightly golden and puffed, 12 to 15 minutes. Transfer to a rack and let cool. Meanwhile, working in batches, cook the bacon in a large skillet over medium heat, turning, until crisp, about 5 minutes. Drain on paper towels. Break each slice into thirds. Mash the avocado in a small bowl with the lime juice and jalapeno brine; stir in the chopped jalapenos and season with salt. Season the tomatoes with salt. Split the biscuits; spread the top halves with the mashed avocado. Fill with the bacon, lettuce and tomatoes.
Chicken with Pineapple Sauce 1 (3 pound) roasting chicken, cut into 8 pieces 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 ripe pineapple, peeled, cored and chopped, juices reserved 2 medium onions, thinly sliced 1 red bell pepper, seeded and chopped 2 garlic cloves, minced 1 cinnamon stick 1 bay leaf 1/2 cup olive oil 1/2 cup white wine vinegar 1/2 cup dry sherry 1 to 2 cups chicken stock (optional) 1/4 cup chopped almonds Instructions: Place the chicken pieces in a heavy bottomed saucepan or casserole. Season the chicken with salt and pepper. Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken. Add chicken stock, if needed, to cover the chicken pieces with liquid. (If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock). Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes. Remove the cinnamon stick and bay leaf. Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds. Serve over rice and pour the sauce over the top.
Lentil Cookies 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups* 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 8 ounces sugar, approximately 1 cup 6 ounces unsalted butter, room temperature, approximately 3/4 cup 1 egg 2 teaspoons vanilla extract 1 1/2 cups lentil puree, recipe follows 3 1/2 ounces rolled oats, approximately 1 cup 4 ounces dried fruit, approximately 1 cup 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup 4 ounces lentils, approximately 2/3 cup, picked over and rinsed 2 cups water Instructions: *Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer. In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Yield: 1 1/2 cups lentil puree
Caramel Pears Belle Helene 2-inch piece fresh ginger 1 cup sugar 3 cups warm water 1 vanilla bean, halved lengthwise 4 firm, barely ripe Bosc pears 1 or 2 tablespoons Poire William or other pear brandy (optional) 1 1/2 pints vanilla ice cream Chocolate sauce or caramel sauce for serving 2 tablespoons chopped pistachios for garnish Instructions: 1. Peel the ginger and cut into 1/4-inch-thick disks. 2. In a deep saucepan large enough to hold the pear halves in a single layer, combine the ginger, sugar, and 1/2 cup of the water. Bring to a boil over high heat. Cook the syrup until it turns a medium amber brown. Remove the pan from heat and carefully add the remaining 2 1/2 cups water. Stir until the caramel is completely dissolved. Add the vanilla bean to the syrup. 3. Peel the pears, leaving the stems intact. Cut the pears in half lengthwise. Use a melon baller to remove the central core. Draw the melon baller from the core to the top of the pear, removing the interior stem, up to the top of the pear. Add the pears to the caramel syrup. 4. Simmer and cook the pears, uncovered, until they are tender but not mushy when pierced with a sharp knife, 15 to 20 minutes (the length of poaching time depends on the ripeness of the fruit). Stir in the pear brandy, if using. 5. Remove the pan from heat and let the pears cool to room temperature in the poaching liquid. The pears can be served immediately, or covered and refrigerated in the poaching liquid for up to 2 days. 6. To serve, drain the pears and place each pear half on a dessert plate. Place a scoop of vanilla ice cream alongside or on top of the poached pear. Drizzle with chocolate or caramel sauce. Sprinkle with the pistachios and serve immediately.
Hot Water Crust Pastry 6 tablespoons butter, cubed 4 ounces (1/2 cup) water 8 ounces all-purpose flour Pinch salt 1 egg, beaten Instructions: Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil. Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix. Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making. This is a simple pastry often used for meat pies. .
Blackberry Jam 2 cups (about 12 ounces) blackberries 2 tablespoons lemon juice 2 cups sugar Instructions: Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly. Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

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