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Braised Paprika Chicken 2 tablespoons kosher salt 2 tablespoons smoked paprika 1 teaspoon freshly ground black pepper 2 1/2 pounds bone-in chicken thighs (about 6 to 8) 1 tablespoon vegetable oil 2 medium yellow onions, quartered and thinly sliced crosswise Salt and freshly ground black pepper 1 medium russet potato, small dice 2 cups low-sodium chicken broth Instructions: Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side. Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes. Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover. Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.
Tres Leche Cake Vegetable oil 6 3/4 ounces cake flour, plus extra for pan 1 teaspoon baking powder 1/2 teaspoon kosher salt 4 ounces unsalted butter, room temperature 8 ounces sugar 5 whole eggs 1 1/2 teaspoons vanilla extract 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened condensed milk 1 cup half-and-half 2 cups heavy cream 8 ounces sugar 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.; Topping: Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;
Real Hamburgers 2 pounds ground chuck 1 pound ground sirloin 3 tablespoons steak sauce (recommended: Crosse & Blackwell) 6 extra-large egg yolks 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 4 tablespoons cold unsalted butter 12 hamburger buns Instructions: Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
How to Make Rice in an Instant Pot | Instant Pot Steamed Rice 2 cups long-grain rice 1 teaspoon kosher salt Instructions: Rinse the rice under cold running water until the water runs clear; drain well. Stir the rice, salt and 2 cups water together in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid. Using the tines of a fork, fluff the rice to separate the grains and serve.
Cornflake Christmas Wreaths 4 tablespoons salted butter One 10-ounce package mini marshmallows 1 teaspoon green food coloring 5 cups cornflakes Nonstick cooking spray, for your hands 45 small red cinnamon candies Instructions: Line 2 baking sheets with parchment paper. In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring, until melted. Add the green food coloring and stir until evenly distributed. Remove from the heat, add the cornflakes and stir until well coated. Spray your hands with nonstick spray as needed during this step to ease in the shaping of the wreaths. Take 1/3 cup of the mixture and form an even log. Join the ends of the log together to form a wreath. Place the wreath onto one of the prepared baking sheets. Continue with the remaining cornflake mixture. Decorate each wreath with 3 small cinnamon candies. Let sit to firm before serving.
Crispy Chicken with Creamed Spinach Gravy 4 skinless, boneless chicken breasts (about 6 ounces each) Kosher salt and freshly ground pepper 1 1/4 cups all-purpose flour 2 large eggs 1/4 cup vegetable oil 4 tablespoons unsalted butter 2 1/2 cups whole milk 1/2 cup low-sodium chicken broth 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/4 cup grated Parmesan cheese Grated zest of 1 lemon 1/4 teaspoon freshly grated nutmeg Instructions: Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper. Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts. Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.
Jicama Slaw 3 tablespoons lime juice 1/2 teaspoon red chili flakes 1/2 teaspoon chili powder 6 tablespoons rice wine vinegar 1 teaspoon sugar 6 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon pepper 1 1/2 cups peeled, julienned jicama 1 cup, peeled, julienned carrots 1 cup shredded napa cabbage 1/2 cup thinly sliced red onion 1 cup julienned English cucumber 1/2 cup julienned red bell pepper 1 tablespoon cilantro, chopped Instructions: In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine. Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss. Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.
Beef Barola 2 tablespoons Mazola® Pure Olive Oil 1 cup chopped onion 2/3 cup chopped celery 1/2 cup sliced carrots 2-1/2 to 3 pounds beef chuck roast 3 cups Barola OR Barberesco wine (or other full bodied Italian red wine) 1 tablespoon Spice Islands® Minced Garlic 1 teaspoon Spice Islands® Rosemary 1/2 teaspoon Spice Islands® Thyme 1 Spice Islands® Bay Leaves Freshly ground Spice Islands® Sea Salt Adjustable Grinder and Spice Islands® Black Pepper Adjustable Grinder Generous shaving Spice Islands® Whole Nutmeg Instructions: Heat oil in a large stock pot over medium-high heat. Add onions, celery and carrots. Saute for 5 to 7 minutes. Move vegetables to the sides; brown all sides of chuck roast. Add wine, garlic, thyme, rosemary, bay leaf, salt and pepper.\n\nCover and simmer 2-1/2 to 3 hours, until meat is fork tender.\n\nPlace roast on serving platter; cover and keep warm. Puree vegetables and cooking liquid in a blender until smooth. Season with additional salt and pepper, if necessary. Add freshly ground nutmeg. Serve with the roast.\n\nRecipe note: For a thicker pan sauce, dissolve 1 tablespoon corn starch in 2 tablespoons cold water. Return pureed juices to pan and add corn starch mixture. Bring to a boil and heat for 1 minute.
Butternut Squash Puree 2 butternut squash (about 1 pound each) 4 tablespoons softened butter, divided Salt and pepper, to taste 1 orange, zested 3 tablespoons orange blossom honey Pinch ground cinnamon Instructions: Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.
Saffron Roast Garlic Cavatelli with Marsala Brown Butter 1 1/2 cups chicken stock 1 pinch saffron 10 cloves garlic, roasted 1/4 cup ricotta cheese 6 cups flour 3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon baking powder 8 ounces butter, whole 1 tablespoon garlic, minced 1 tablespoon shallots, minced 2 ounces Marsala wine 1/2 tablespoon basil, chopped 1/2 tablespoon parsley, chopped 1 lemon, juiced Kosher salt, to taste Cracked black pepper, to taste Romano cheese, for garnish Instructions: For the saffron roast garlic cavatelli: In a small saucepan bring to a boil the chicken stock and saffron until the stock has a deep yellow color (about three minutes), remove from heat. In a food processor, using the plastic blade, add the roasted garlic, ricotta cheese, flour, olive oil, salt, and baking powder and pulse one or two times. Then add one half the hot saffron stock and begin to process and continue to add hot stock until a dough is formed. (Note that it may not require half the stock.) When dough is ready, follow the instructions on the cavatelli maker box for processing pasta. Once cavatellis are made, poach in salted boiling water for two to three minutes. Cool pasta in cold water and drain and coat with a little olive oil. For the marsala brown butter: In a medium saute pan add whole butter, melt and cook until butter is browned. Add in garlic and shallots. Deglaze with marsala and season with basil, parsley, lemon juice, salt and cracked black pepper. Toss the brown butter with saffron roast garlic cavatelli, place in a serving bowl. Garnish top with shaved romano and serve.
Braised Beef Brisket 1 (6-pound) beef brisket, trimmed of fat 1/2 cup BBQ spice blend, be sure and check sodium levels 4 cups water (1 cup cold, 3 cups hot) 1 tablespoon very finely ground coffee 1/4 cup dark brown sugar Freshly cracked black pepper 1/4 cup cider vinegar, preferably unfiltered 6 potato or dinner rolls, split Instructions: Rub the brisket generously with spice blend, cover with plastic wrap and let marinate overnight in refrigerator. Preheat the oven to 350 degrees F. Put the roast, fat cap up, in a roasting pan. Add 1 cup water to the pan and roast the brisket uncovered for 1 hour. In a medium bowl, combine the coffee, brown sugar, pepper, to taste, 3 cups hot water and cider vinegar. Remove the brisket from the oven, pour the coffee mixture over the brisket, cover with foil and braise until brisket reaches an internal temperature of 185 and is fork tender, about 3 hours. Remove to a carving board to let rest. Simmer the braising liquid in the roasting pan on the stovetop, skimming fat and allow to reduce just slightly or to desired consistency. Thinly slice beef across the grain. Dip the meat slices or the cut sides of the rolls in the reduced sauce. Make sandwiches with the meat and serve. Pour the remaining sauce into a small bowl and serve it with the sandwiches.
Eton Mess 4 cups strawberries 2 teaspoons caster or vanilla sugar 2 teaspoons pomegranate juice 2 cups whipping cream 1 packet individual meringue nests Instructions: Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream. Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust. Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together. Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.
Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad Extra-virgin olive oil Two 6-ounce black sea bass fillets Kosher salt 2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced) 1/2 cup diced fennel 1/4 small red onion, thinly sliced 1/4 ruby red grapefruit, juiced 2 tablespoons pitted gaeta or kalamata olives, slivered 1 ruby red grapefruit, supremed 1/3 cup crumbled feta cheese Instructions: Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fish fillets, and cook for 2 more minutes on the other side. Remove from the pan and serve, or keep warm until the remaining fish is cooked. In a large mixing bowl, dress the greens, fennel and red onions with olive oil and the grapefruit juice. Season with salt. Toss in the olive slivers and grapefruit supremes. Divide the salad between 2 serving plates and sprinkle with the feta. Lean a fish fillet on each salad. Serve immediately.
Turkey Apple Panini 1 Focaccia or Ciabatta roll, sandwich-sized, sliced in half lengthwise 1 TBSP Extra virgin olive oil 4 slices Boar's Head Ovengold® Turkey Breast 4 slices Green apple, sliced thin 2 ounces Spinach, fresh 2-3 slices Boar's Head Sharp Wisconsin Cheddar Cheese Salt and pepper to taste Instructions: Preheat a Panini press. Brush the inside of both slices of bread with olive oil. On bottom bun, layer ingredients in the following order: Ovengold Turkey Breast, green apples, spinach, cheese. Crown with remaining slice of bread and place on the Panini press. Cook according to the manufacturer's instructions until golden and crisp, approximately 3 to 5 minutes.
Cucumber Watercress Salad 1 English (European) seedless cucumber, diced 1 1/2 cups watercress leaves, the yield of a healthy bundle from the market 3 tablespoons honey 3 tablespoons white vinegar 3 tablespoons cold water 3 tablespoons fresh dill, finely chopped Coarse salt Instructions: Combine cucumbers and watercress in a large bowl. Whisk the honey, vinegar, and water together. Pour over salad and toss well to combine. Season with dill and salt and toss salad again.
Frozen Key Lime Pie 1 1/2 cups graham cracker crumbs (10 crackers) 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes) 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/4 teaspoon pure vanilla extract Thin lime wedges Instructions: Preheat the oven to 350 degrees F. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Beet Salad 2 medium to large golden beets 1/4 cup grapeseed oil, divided 5 tablespoons rice wine vinegar 1/4 cup Chinese mustard 1/4 cup honey 2 tablespoons sesame oil Salt and freshly ground white pepper 2 cups shredded cabbage (a mixture of napa and bok choy) 1/2 cup fresh spinach leaves 3 tablespoons goat cheese Instructions: Preheat the oven to 350 degrees F. Peel and then generously coat the beets with 2 tablespoons of grapeseed oil and put on a sheet pan or cookie sheet. Roast until they are tender, about 20 to 25 minutes. The beets are finished roasting when the exterior is tender to the touch. In a medium bowl, add the vinegar, mustard, honey and sesame oil and whisk until blended. Slowly add the remaining 2 tablespoons of grapeseed oil and whisk until emulsified. Season, to taste, with salt and pepper. In a large bowl, combine the shredded cabbage mixture and spinach. Heat a medium saute pan over high heat, add 2 tablespoons of the dressing and all of the cabbage and spinach mixture. Toss until the mixture is slightly wilted and well coated with the dressing. Remove from the heat to a large platter. Slice the beets into 1/4-inch disks and stack alongside the cabbage and spinach mixture, alternating the beets and goat cheese. Drizzle with the remaining dressing and serve.
Rosemary Olive Oil Cakes 2 cups plus 2 tablespoons unbleached pastry flour 1 1/2 cups granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 cups milk 1 1/2 cups extra-virgin olive oil 3 extra-large eggs 1/4 cup chopped fresh rosemary 3 tablespoons grated orange zest Instructions: Preheat the oven to 350 degrees F. Over a large mixing bowl, sift together the flour, sugar, baking soda, and baking powder. Make a large well in the center and pour in the milk, olive oil, and eggs. Whisk in the center to combine the liquids, and then slowly draw in a little of the dry ingredients to incorporate them; be sure to whisk until fairly smooth before drawing in more dry ingredients. If necessary, strain to dissolve any lumps of flour. Stir in the rosemary and orange zest. Pour the batter into the molds to fill them three-quarters full. Set on 1 or 2 baking sheets and bake until nicely browned and firm to the touch, 25 to 30 minutes.
Roast Duck with Oyster Dressing 5 to 5 1/2 pound Peking duck, giblets removed 3 teaspoons kosher salt per pound of duck, approximately 1/3 cup 1/4 cup duck fat 1 1/2 cups chopped onions 1 cup chopped celery 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound stale cornbread, crumbled 5 ounces oyster crackers, crumbled 1 1/2 teaspoons dried thyme 1 teaspoon dried sage 2 eggs, lightly beaten 1 pint small oysters with their liquor Instructions: Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat. Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency. Preheat the oven to 350 degrees F. If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes. Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes. Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use. Decrease the oven heat to 350 degrees F. Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes. Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.
Herbed Cornbread 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 teaspoon dried basil 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1 cup buttermilk 1/2 cup whole milk 1 large egg 1/2 teaspoon baking soda 3 tablespoons salted butter 3 tablespoons shortening Instructions: Preheat the oven to 450 degrees F. Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together. Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix. In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined. In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.
Apple Brown Betty 1 1/2 to 2 sticks salted butter, cut into pieces, plus more for greasing 8 slices hearty wheat bread, diced 3 apples, preferably Granny Smith, peeled, cored and diced 1 1/2 packed cups brown sugar, plus more if needed Instructions: Preheat the oven to 375 degrees F. Generously butter a 9-by-13-inch rectangular baking dish. Place half the diced bread in the baking dish, and then sprinkle on half the diced apples, half the brown sugar and half the butter. Repeat with another layer of bread, apples, brown sugar and butter. End by sprinkling 1/2 cup water all over the surface, a spoonful at a time. Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes to brown.
Southwest Empanadas One 15-ounce can Southwestern-flavored pinto beans 1 cup shredded Monterey Jack or pepper jack cheese 1 cup shredded and chopped rotisserie chicken meat Two 14-ounce packages frozen empanada wrappers, defrosted 1 large egg Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets. In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes.
Braised Spring Onions, Fennel and Swiss Chard Extra-virgin olive oil 2 garlic cloves, smashed Pinch crushed red pepper flakes 3 small spring onions, julienned 2 small fennel bulbs, thinly sliced on a mandoline 1 bunch white Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1-inch lengths, leaves and stems reserved separately Kosher salt 1/2 cup dry white wine 1 Meyer lemon, zested on a microplane and juiced, zest and juice reserved separately Instructions: Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately. It's spring greens!
Mash Medley 2 pounds new potatoes, cut into large chunks 1 pound rutabaga, cut into small chunks 1 pound turnip, cut into small chunks 1 cup milk (antibiotic and hormone free) 1 stick (8 tablespoons) butter 1 tablespoon chicken base dissolved in 1/2 cup water 1 tablespoon granulated garlic 1 tablespoon dried rosemary 1 teaspoon ground black pepper 1 teaspoon dried sage 3 cloves garlic, finely diced Instructions: Put the potatoes, rutabaga and turnips into a large pot with 3 quarts water. Bring to a boil over high heat, reduce to a simmer and cook until tender, about 20 minutes. Strain and return to the pot. Add the milk, butter, chicken base, granulated garlic, rosemary, pepper, sage and fresh garlic and mash with a potato masher until chunky and fully mixed. Adjust the seasoning if necessary.
Buttermilk Pie Piecrust, preferably made with lard and blind-baked 8 tablespoons butter, room temperature 1 1/2 cups sugar 2 yolks 3 tablespoons flour 1 1/2 cups buttermilk 1 tablespoon fresh lemon juice 1 teaspoon grated lemon rind 2 egg whites 2 grates fresh nutmeg Instructions: Preheat oven to 350 degrees F. In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy. Add the yolks and blend in; then mix in the flour. With the mixer on add the buttermilk slowly then the lemon juice and rind. In a separate bowl, whip the egg whites to stiff peaks. Fold 1/3 of them into the buttermilk batter, then a second and third addition folding after each one. Pour the filling into the blind baked crust and sprinkle the top with nutmeg. Bake for 40 minutes until the top is golden brown and the filling is firm looking. Cool and serve at room temperature.
Chili BBQ'd Chicken Wings 1/2 cup chili powder 1/2 cup light brown sugar 1/2 teaspoon cayenne pepper 1/3 cup cider vinegar 3 tablespoons vegetable oil, plus more for grill Kosher salt and freshly ground black pepper 4 pounds chicken wings (12 whole wings) Instructions: 1. Whisk the chili, sugar, cayenne, vinegar, 3 tablespoons oil, 1 tablespoon salt, and 1/4 teaspoon pepper in a bowl to make a thick paste. Put half the paste in a large re-sealable plastic bag. 2. Remove the wing tips and discard. Pat the wings dry. Add the wings to the bag and seal. Toss the wings in a bag to evenly coat with the mixture. Marinate at room temperature 30 minutes or refrigerate up to 2 hours. 3. Preheat a grill over medium-high heat. Lightly brush the grill grate with oil. Evenly arrange the wings on the grill, cook until crisp and just cooked through, 4 to 5 minutes per side. Brush the wings with the reserved rub and continue to grill until glazed, about 2 minutes more. Transfer the wings to a platter. Serve.
Ricotta Gnudi with Browned Butter 10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator 1/4 cup grated Parmigiano-Reggiano, plus extra for finishing 1/8 teaspoon ground nutmeg 10 turns freshly ground black pepper 1 large egg yolk Kosher salt 1/2 to 3/4 cup all-purpose flour, plus more for dusting 1/2 cup neutral oil, such as canola 1 tablespoon capers, drained and dried 1 sprig fresh sage plus 4 leaves 5 tablespoons unsalted butter 1 lemon, cut into wedges Instructions: Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed. Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour. Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside. Bring a large pot of salted water to a low boil. Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning. Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat. Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.
Seafood Mac and Cheese Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 cloves garlic, minced 1 medium yellow onion, diced finely 1 pound blue or lump crabmeat, picked for shells and chopped 1/2 cup dry sherry 2 tablespoons unsalted butter 1 tablespoon all-purpose flour 1 pint heavy cream 1 cup milk 1 tablespoon chopped fresh parsley, plus more for sprinkling 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh thyme 2 teaspoons dry mustard 1 teaspoon smoked paprika 4 ounces Gruyere, shredded (about 1 cup) 4 ounces Parmesan, shredded (about 1 cup) 12 ounces extra-sharp yellow Cheddar, shredded (about 3 cups) 1 pound elbow macaroni 4 ounces cream cheese Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil add 1 tablespoon olive oil. Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside. Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper. Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed. Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.
Peanut Sauce 1/2 cup chunky peanut butter 1 tablespoon peeled & minced ginger root 1/3 cup canned chicken broth 2 teaspoons honey 1/4 cup soy sauce 2 tablespoons rice vinegar 3 tablespoon Asian sesame oil 1/3 cup heavy cream 1 tablespoon minced garlic Instructions: In a bowl whisk together all the ingredients until combined well. Transfer to a serving bowl and serve with Asian noodle salad.
Meatloaf Topped with Bacon and Cheese 2 pounds ground turkey 2 pounds ground beef 2 pounds ground pork 12 eggs 2 cups plain bread crumbs 1 ounce olive oil 3 ounces celery, chopped 2 ounces red bell pepper, chopped 3 ounces shiitake mushrooms, chopped 3 ounces button mushrooms, chopped 1 tablespoon garlic powder 1 tablespoon ground cumin Salt and freshly ground black pepper 1 cup ketchup 1/2 cup soy sauce 1/4 cup brown sugar 12 slices bacon Mozzarella cheese slices Instructions: Preheat oven to 400 degrees F. In a large bowl, combine the turkey, beef, pork, eggs and breadcrumbs and fold ingredients until evenly combined. In a large saute pan over medium-high heat, add olive oil and heat. Add the celery, peppers and mushrooms and saute until translucent. Remove from heat and allow to completely cool. Once cooled, add to meat mixture along with garlic powder, cumin and salt and pepper, to taste, and combine. Place meat mixture into large loaf pan. In another small bowl, combine the ketchup, soy sauce and brown sugar and smooth and slather onto meat mixture, reserving some for basting. Top with bacon slices, place into preheated oven and cook for about 1 hour or until the meatloaf registers 180 degrees F when an instant-read thermometer is inserted into the center. Once the meatloaf is at 180 degrees F, remove from the oven, top with extra sauce and cheese slices and place back into oven just until the cheese melts. Remove from the oven, cut and serve. Cook's Note: If the sauce and bacon on the top starts to get too brown, cover the loaf pan with a piece of aluminum foil. This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
Linguine and Clams 1 cup white wine 3 dozen littleneck clams, scrubbed well 1 dozen mussels, scrubbed well 1/4 cup olive oil 2 anchovy fillets, chopped 1/4 cup breadcrumbs Kosher salt and freshly ground black pepper 1 pound dried linguine Kosher salt 2 tablespoons olive oil 4 cloves garlic, finely chopped to a paste Pinch red chile flakes 2 tablespoons cold unsalted butter, cut into pieces 2 tablespoons creme fraiche 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley leaves for garnish 1 teaspoon finely chopped fresh oregano 1 teaspoon finely grated lemon zest Freshly ground black pepper Instructions: For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop. Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day). Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid. For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper. For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well. Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half. Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water. Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.
Billie's Houdini Chicken Salad 4 boneless, skinless chicken breasts 1 1/2 cups low-fat plain Greek yogurt 1/2 cup seedless red grapes, preferably Concord, halved 1/2 cup slivered almonds 1/2 cup finely chopped pecans 1/4 cup dried cranberries 2 small Granny Smith apples, finely diced 1/2 small red onion, finely chopped Salt and freshly ground pepper Toasted bread or crackers, for serving Instructions: In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice. In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.
Caramel Apple Sundaes 3 tablespoons butter 4 medium-size, Granny Smith apples (about 1 1/4 pounds), peeled, cored, and cut into 1/2-inch slices 3/4 cup sugar 2 tablespoons water 1/4 cup heavy cream 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1 pint vanilla ice cream 1/4 cup salted cocktail peanuts, roughly chopped Instructions: In a large saute pan over medium heat, melt 2 tablespoons butter. Add apples and saute, turning occasionally for even cooking, until slightly golden and softened but still holding its shape, about 10 to 12 minutes. Meanwhile, in a small saucepan over medium heat, add sugar and water. Stir occasionally and watch closely until color just starts to change to golden-amber, about 6 to 8 minutes. Remove pan from heat and carefully add cream (mixture will bubble and release steam). Gently stir until bubbles subside slightly, and put back over very low heat. Stir in remaining tablespoon butter, vanilla, and salt, and remove from heat. Set aside to thicken slightly. Disperse apples into 4 serving bowls and spoon warm caramel sauce over to cover. Top each with a scoop of ice cream, spoon more caramel over the top, and garnish with peanuts.
Roasted Chicken Jus 6 chicken wings 1 large onion, quartered 3 medium carrots, roughly chopped 2 stalks celery, roughly chopped 5 sprigs thyme 1 head garlic, cut in 1/2 Kosher salt and freshly ground black pepper Extra-virgin olive oil 1/4 cup dry white wine 2 cups low-sodium chicken broth 2 tablespoons cold unsalted butter, cut into cubes Instructions: Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown. Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.
Marinated Zucchini and Summer Squash 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick Instructions: Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day. Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
Chicken in Red Sesame Seed Sauce: Pipian Rojo del Norte 6 ancho chiles 3/4 cup toasted sesame seeds, plus more for garnish 5 black peppercorns 3 whole cloves 1 (1/2-inch) stick Mexican cinnamon (canela) 3 1/2 cups chicken broth, homemade or low-sodium canned 1 clove garlic, peeled 3 tablespoons lard or vegetable oil Kosher salt and freshly ground black pepper 1 large fresh or dried avocado leaf, toasted and finely ground (optional) 2 whole skinless, boneless chicken breasts, halved Vegetable oil, as needed Mixed cilantro and mint leaves, for garnish Instructions: Stem and seed the chiles, reserving 1 tablespoon of the seeds, or more to taste. Toast the chiles in a large cast iron skillet over high heat. Transfer the chiles to a bowl, cover with hot tap water, and soak for 20 minutes. Drain. Meanwhile, toast the chile seeds in the skillet. In a clean coffee or spice grinder, finely grind the chile seeds, sesame seeds, peppercorns, cloves, and cinnamon. In a blender, combine the chiles, ground spices, 1/2 cup chicken broth, and garlic and blend. Heat the lard in a saucepan over medium-high heat. Pour in the blended sauce and cook, stirring and scraping the bottom, until somewhat reduced, about 10 minutes. Add the remaining 3 cups chicken broth, bring to a boil, lower the heat and simmer until thickened, about 20 minutes more. Season with salt and pepper. (The sauce may be prepared up to 3 days ahead and stored in the refrigerator.) Preheat a grill or grill pan. Lightly brush the chicken with oil and season with salt and pepper. Grill the chicken, turning to make cross-hatched marks, until just cooked through, about 12 minutes. Transfer the chicken to a platter and let rest for 5 minutes. Slice the chicken and transfer to a platter. Reheat the sauce and stir in the avocado leaf. Ladle the sauce over the chicken, sprinkle with sesame seeds, and garnish with herb leaves. Serve with corn tortillas. Serving Suggestion: Warm corn tortillas.
Man-Catcher Brownies 12 ounces (3 sticks) unsalted butter 2 cups cocoa powder, sifted (natural or Dutch process) 6 eggs 2 cups sugar 2 cups packed light brown sugar 2 tablespoons vanilla extract 2 cups flour 1 tablespoon kosher salt Instructions: Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly. In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not over mix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.
Tagliarelle with Truffle Butter Kosher salt 1/2 cup heavy cream 3 ounces white truffle butter Freshly ground black pepper 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine 3 tablespoons chopped fresh chives 3 ounces Parmesan, shaved thin with a vegetable peeler Instructions: Add 1 tablespoon salt to a large pot of water and bring to a boil. Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat. Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy. Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
Spicy Chicken Pizza 3 cups (about 1 pound) skinned, boned and cubed chicken 1/2 cup plus 1 tablespoon peanut oil 3 1/2 tablespoons lime juice 2 teaspoons chopped jalapeno pepper Pinch chopped cilantro Salt Pizza dough, recipe follows 3 cups grated mozzarella 2 cups grated fontina 1 pound (about 6) plum tomatoes, ends removed and cut into thin slices 1/2 cup eggplant, cubed and sauteed or grilled 1/2 cup onion, sliced, grilled and chopped Chopped chives, for garnish 4 teaspoons Parmesan, grated 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water (105 to 115 degrees) 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra virgin olive oil, plus additional, for brushing Instructions: Arrange the cubed chicken in a medium bowl and toss with 1/2 cup olive oil, lime juice, jalapeno and cilantro. Season lightly with salt. Let marinate for about 1 hour, refrigerated. In a skillet large enough to hold all of the chicken in 1 layer, heat the remaining 1 tablespoon oil. Saute the chicken just to brown on all sides. Preheat the oven to 525 degrees F. Brush the rolled out pizza dough lightly with oil and top the pizza dough with the mozzarella, fontina, plum tomatoes, eggplant, onion, chives, Parmesan, and chicken. Place on the pizza stone and cook for 15 to 20 minutes, or until done. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball). Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Yield: 8 servings
Vegetarian Steamed Dumplings 1/2 pound firm tofu 1/2 cup coarsely grated carrots 1/2 cup shredded Napa cabbage 2 tablespoons finely chopped red pepper 2 tablespoons finely chopped scallions 2 teaspoons finely minced fresh ginger 1 tablespoon chopped cilantro leaves 1 tablespoon soy sauce 1 tablespoon hoisin sauce 2 teaspoons sesame oil 1 egg, lightly beaten 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Bowl of water, plus additional water for steamer 35 to 40 small wonton wrappers Non-stick vegetable spray, for the steamer Instructions: Preheat the oven to 200 degrees F. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
Grilled Eggplant Teriyaki 2 medium eggplants Kosher salt Marinade, recipe follows Sesame seeds, for garnish 1/4 cup soy sauce 3 tablespoons light brown sugar 2 tablespoons olive oil 2 tablespoons rice vinegar or white wine vinegar 1 teaspoon dark sesame oil 1 teaspoon grated fresh ginger 3 cloves garlic, minced Instructions: Preheat an outdoor grill to medium heat. Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry. Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade and sprinkle with sesame seeds. Whisk together all ingredients in a small bowl. Let stand for 10 minutes.
Lemon-Vanilla Angel Food Cake with Raspberry-Blueberry Sauce 2 cups fresh or unsweetened frozen raspberries 1/3 cup raspberries preserves or jam 1/3 cup water 2 tablespoons granulated sugar 1 cup fresh or frozen blueberries (small berries work better here) 1 1/2 cups egg whites Butter to grease pan (if using a pan without a removable bottom) 1 cup all-purpose flour, or 1 1/4 cups cake flour 1 cup granulated sugar, or 2 cups confectioners' sugar 1 1/2 teaspoons cream of tartar 3 tablespoons freshly squeezed lemon juice 1 teaspoon vanilla extract Confectioners' sugar (optional) Instructions: For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.
Tilapia Milanese 4 6-ounce tilapia fillets 1 1/2 cups milk 1 cup all-purpose flour Kosher salt and freshly ground pepper 3 large eggs 6 slices white sandwich bread, torn into pieces 1/3 cup fresh parsley leaves Finely grated zest of 1/2 lemon, plus lemon wedges for serving 5 to 6 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter 6 cups baby arugula Instructions: Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.
Sichuan-Inspired Cabbage 3 tablespoons peanut oil 1 pod star anise 2 teaspoons whole cumin seeds 2 teaspoons chile powder 2 teaspoons cayenne pepper 2 teaspoons whole Sichuan peppercorns 1 pound green cabbage, cored, halved and sliced 1-inch thick 3 tablespoons chile crisp sauce, preferably Lao Gan Ma 2 teaspoons soy sauce 2 teaspoons Chinese black vinegar Kosher salt Fresh cilantro leaves and sliced green onions, for garnish, optional Instructions: In a large wok over high heat, add the peanut oil and preheat the wok. Meanwhile, combine the star anise, cumin seeds, chile powder, cayenne and Sichuan peppercorns in a spice grinder and pulverize. When the oil is just starting to smoke, add the spices and cook for 1 minute. Add the cabbage and cook, tossing and stirring to coat, just until the cabbage is slightly pliable but still has some crunch, about 5 minutes. Finish with the chile crisp, soy sauce and black vinegar. Adjust for seasoning. Transfer to a platter and garnish as desired with the cilantro and green onions.
Pork Meatball Banh Mi 1/4 cup rice wine vinegar 2 tablespoons sugar 1 1/2 teaspoons kosher salt 1/2 cup julienned carrot (2 inches long) 1/2 cup julienned daikon (2 inches long) 1 pound ground pork 1 tablespoon chopped fresh cilantro 1 tablespoon soy sauce 2 teaspoons cornstarch 1 teaspoon sugar 1/4 teaspoon kosher salt 2 cloves garlic, grated 2 green onions, thinly sliced 1 tablespoon vegetable oil 2 French baguettes, cut into 4-inch pieces Hoisin, sriracha and mayonnaise, for serving 4-inch-long thin slices seedless cucumber, fresh cilantro sprigs and jalapeno sliced on an angle, for topping Instructions: For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve. For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes. For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.
Mint Chocolate Truffles 8 ounces good-quality bittersweet chocolate 8 ounces good-quality semisweet chocolate One 14-ounce can sweetened condensed milk 3 to 4 drops mint extract 8 ounces meltable milk chocolate Decorator's sugar Green food coloring Instructions: Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste. Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours. Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off. Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.
Texas Toast 2 sticks unsalted butter, at room temperature 8 cloves garlic, pureed Salt and freshly ground pepper 2 loaves good white bread, cut into 1-inch thick slices Instructions: Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.
Fresh Young Squid with Scallops 1 teaspoon sesame oil 1 teaspoon soy sauce 2 tablespoons oyster sauce 2 tablespoons cornstarch 1/4 cup chicken broth 1 1/2 pounds fresh young squid 10 ounces sea scallops 12 ounces broccoli florets 1 teaspoon salt 1/4 teaspoon white pepper 3 cups vegetable oil 2 teaspoons finely chopped ginger 1 teaspoon minced garlic 1 tablespoon rice wine or sherry Instructions: Mix all sauce ingredients in a small bowl. Set aside. To clean the squid: Separate the tentacles from the body, removing the entrails as you pull. Cut the tentacles just above the eyes and with your fingers, remove the hard beak and cut the body lengthwise. Peel off the skin and rinse with cold water. Pat dry with paper towels. Score the body with a sharp knife diagonally (every 1/4-inch around entire body of squid, being careful not to cut through the body). This process makes the squid more tender. To clean the scallops: Remove the muscle from the outside of each scallop and rinse them in cold water; drain thoroughly. Heat the vegetable oil to 300 degrees F. Blanch the squid for 5 seconds. Remove from oil and drain. Reheat the vegetable oil to 300 degrees F and add the scallops. Fry for about 1 minute. Remove from oil and set aside. Reheat the oil to 325 degrees F and blanch the broccoli florets for 10 seconds. Drain thoroughly. Remove the oil from wok and reheat wok. Add the chopped ginger and minced garlic. Cook until garlic becomes fragrant. Add the squid, scallops, and broccoli. Continue to cook and stir on high heat until all ingredients are heated, about 1 minute. Sprinkle with rice wine. Stir in the sauce mixture and continue to cook until sauce thickens. Turn off heat and serve.
Vietnamese 'Shaking Beef' Sandwich with a Fire-Roasted Jalapeno Aioli, Watercress and Crispy Fried Onion Strings 1 1/2 pounds very thinly sliced rib-eye steak*, trimmed of any excess fat, at room temperature 1 tablespoon granulated sugar, divided 1 tablespoon light brown sugar, divided Kosher salt and freshly cracked black pepper 5 tablespoons canola oil, divided 1/4 cup rice wine vinegar 1/4 cup white wine 3 tablespoons soy sauce 1 tablespoon fish sauce 1 large red onion, medium dice 1 large red bell pepper, medium dice 1 jalapeno (stemmed, seeded, ribs removed), small dice 2 1/2 tablespoons minced garlic 4 green onion stalks, diced 4 (6 to 7-inch) baguette rolls, split Fire-Roasted Jalapeno Aioli, recipe follows 1 large bunch or package baby watercress 1 bunch fresh cilantro sprigs 1 red bell pepper, stem, seeds and ribs removed, julienne cut 1 English cucumber, peeled and cut on diagonal into 1 1/4-inch rounds 2 jalapenos, sliced very thin (optional, but recommended) Crispy Fried Onion Strings, recipe follows 1 large lime, cut into 8 wedges 4 large jalapenos 4 cloves garlic, papery outer layer still attached Dash cayenne pepper 1/2 cup packed cilantro leaves 3 tablespoons fresh lime juice 1 lime, zested 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 2 cups mayonnaise Canola oil, for frying 4 cups rice flour 4 large red onions, sliced paper-thin Fine salt Freshly cracked black pepper Bunch chives, minced Instructions: Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed. Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel. In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich. To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy! Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!; (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) . Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!
Stuffed Banana Peppers 1 pound hot ground Italian Sausage, roasted and chopped fine 1/2 cup Locatelli Romano cheese 1/2 cup bread crumbs Salt and pepper to taste 1 large egg Olive oil to saute 4 banana peppers (Hungarian hots or mild as preferred) 1 cup marinara sauce, heated for service Wedge dry ricotta cheese Instructions: Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.
Tea Infused Fish and Chips 1 gallon cooking oil 6 large potatoes peeled Kosher salt 3 cups all-purpose flour, plus more for dredging fish 1 tablespoon baking powder 1 teaspoon kosher salt 1/8 cup instant green tea mix 1 bottle cold brown beer 1 1/2 pounds firm-fleshed whitefish (scrod, pollock, cod), cut into 4-ounce pieces 3 tablespoon malt vinegar Tartar sauce, for serving Instructions: Heat oven to 200 degrees F. Heat the oil in a 5-quart Dutch oven, over high heat, until it reaches 320 degrees F on a deep-fry thermometer. Using a slicer with a wide blade or a chef's knife, slice the potatoes into chips. Place in a large bowl with cold water. In a large bowl, whisk together the flour, baking powder, salt, and green tea mix. Sift all the ingredients together to aerate the flour. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. Drain potatoes thoroughly, removing any excess water and pat dry with paper towels. When oil reaches 320 degrees, submerge the potatoes, in batches, into the oil. Fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375 degrees F. Add the cooked fries and fry until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. Allow oil to return to 350 degrees F. Lightly dredge fish in flour. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar and tartar sauce.
Chocolate Hazelnut Brownies with Milk Chocolate Frosting 1 stick unsalted butter 3 ounces bittersweet chocolate, coarsely chopped 2 large eggs 3/4 cups plus 2 tablespoons granulated sugar 2 tablespoons Italian hazelnut liqueur, such as Frangelico 1/2 cup all-purpose flour 1 cup skinless hazelnuts, toasted and chopped Milk chocolate frosting, recipe follows White chocolate whipped cream, for garnish, recipe follows Polka dot triangle, for garnish, recipe follows Hersheys chocolate sauce in squeeze bottles Toasted hazelnuts, finely chopped Bittersweet Polka Dot Triangle Sprig of mint 5 ounces Lindt milk chocolate, finely chopped 1 tablespoon unsweetened alkalized cocoa powder 1/3 cup heavy cream 1 tablespoon Italian hazelnut liqueur, such as Frangelico 4 ounces Lindt white chocolate, coarsely chopped 1 1/4 cups heavy cream, divided 3 ounces bittersweet chocolate, tempered Instructions: Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter. Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool. In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then re-invert the brownies onto a cooling rack. Cool completely. Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container. In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice. In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tip (Ateco #7). Use to garnish brownies when plating. Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.
Warm Artichoke and Bacon Dip 1 teaspoon chili powder 1 teaspoon ground cumin 3 to 4 pita breads 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt Butter, for greasing the baking dish 5 strips thick-cut bacon 1 teaspoon extra-virgin olive oil, optional 2 shallots, chopped 2 cloves garlic, minced One 8-ounce bag frozen artichokes, thawed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups (16 ounces) mascarpone cheese 1/3 cup sour cream 1/4 cup mayonnaise 1/4 cup fresh lemon juice (from 1 large lemon) Instructions: For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes. For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish. Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes. Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.
Warm Goat Cheese 1 (11 ounce) log plain goat cheese 2 extra-large egg whites, beaten with 1 tablespoon water, for egg wash Fresh bread crumbs 1 tablespoon olive oil 1 tablespoon unsalted butter Instructions: Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes. Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.
Citrus Butter-Basted Grilled Lobster Roll with Avocado Ranch 1 pound meaty bacon (about 12 slices) 1 ripe Haas avocado 1/2 cup sour cream or buttermilk About 1/4 cup extra-virgin olive oil 2 limes, 1 juice and 1 zest and juice 2 tablespoons white wine or white balsamic vinegar 2 limes, juice of 1 and zest and juice of 1 2 large cloves garlic, 1 grated or pasted and 1 crushed 1/2 cup herbs (a combination of chives, dill, parsley and tarragon) Hot sauce, such as Tabasco Salt and pepper 1 stick butter, plus more for toasting hot dog rolls 2 lobster tails (approximately 6 ounces), butterflied 2 hot dog rolls, split open on the top, such as Hot Bread Kitchen 1 heart of romaine, coarsely chopped 1 vine-ripe tomato, halved and cut into thin half moons 1 bunch baby rainbow carrots A few ribs celery 1 seedless cucumber A handful of radishes Instructions: Preheat the oven to 375 degrees F. Heat a grill or grill pan to medium-high heat. Bake bacon on a slotted pan or metal rack set on a rimmed baking sheet to very crisp and set aside. Place avocado in a food processor and add sour cream, olive oil, vinegar, juice of 1/2 to 1 lime, herbs, grated garlic, hot sauce and salt and pepper. Pulse into a dressing and transfer to a serving bowl. Place a small saucepan over low heat and melt butter. Add the lime zest and juice of the remaining lime, the crushed garlic and some hot sauce. For the lobsters, skewer tails and season with salt and pepper. Brush with citrus butter and place meat-side down on hot grill for 2 to 3 minutes. Turn over and continue grilling until the meat is cooked and the shells are pink, 4 to 5 minutes more. Let cool slightly. Remove the meat from shells and roughly chop. For the rolls, brush the sides lightly with butter and toast in a skillet until golden brown. Crumble the bacon. Stuff the rolls with the lobster meat and top with lettuce, tomato, bacon pieces and avocado ranch. Serve with crudite and extra avocado ranch alongside.
Stuffed Pork Tenderloin with Chimichurri 1 pork tenderloin, about 1 1/2 pounds, trimmed 2 teaspoons extra-virgin olive oil, divided 2 tablespoons shallot, minced 1 garlic clove, minced 10 ounces baby spinach, rinsed but not dried 1 small red bell pepper, roasted, seeded and diced (3/4 cup) 1/4 cup Parmesan cheese, grated 3 tablespoons Italian-seasoned breadcrumbs, dry 1/2 teaspoon salt, divided 1/4 teaspoon pepper, divided 1 cup packed coarsely chopped fresh flat-leaf parsley, including tender stems 1/4 cup water 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons onion, finely chopped 1 teaspoon dried oregano 1 garlic clove, finely chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon hot pepper flakes Instructions: To make chimichurri: Process all ingredients together in blender, occasionally stopping to scrape down sides, until smooth. Transfer chimichurri to a serving bowl, set aside (makes about 1/2 cup chimichurri). To make pork: Butterfly pork, cutting tenderloin lengthwise, stopping about a quarter inch from the bottom. Open pork, make a lengthwise cut on each meaty side, and open again so pork is about 5 inches wide. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add shallot and garlic and cook until shallot softens, about 1 minute. A handful at a time, stir in spinach, letting each batch wilt. Cook, stirring occasionally, until spinach is tender, about 3 minutes. Drain in sieve and let cool until easy to handle. Press hard on spinach mixture with spoon to remove excess liquid. Transfer to bowl and stir in bell pepper, cheese, breadcrumbs, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Spread filling on pork. Roll up lengthwise and tie crosswise with kitchen twine (or unwaxed plain dental floss) in three or four places. Brush with remaining teaspoon oil and season with remaining salt and pepper. Prepare outdoor grill for indirect and direct cooking over medium-high heat (about 400 degrees F.). Grill tenderloin over direct heat, with the lid closed, turning occasionally, until browned, 5 to 7 minutes. Move to indirect heat and continue grilling, with the lid closed, until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 17 to 22 minutes more. Remove from heat and let rest for 3 minutes. Remove twine. Cut tenderloin crosswise into 1/2-inch slices. Serve with chimichurri on side. Leftover chimichurri can be covered and refrigerated for up to 2 days.
French Dip 4 tablespoons garlic powder 4 tablespoons salt 4 tablespoons ground pepper 3 1/2 pounds beef roast 10 hoagie buns, for serving Instructions: Preheat oven to 400 degrees F. Put garlic powder, salt and pepper in a roaster pan. Place roast on top, then roll to coat the roast, sprinkling some on top. Roast, uncovered, for 1 hour. Turn oven down to 350 degrees F. Add 1 1/2 gallons water to pan and cover with foil. Roast 3 hours. Let cool and thinly slice. Save liquid for au jus. Slice hoagie buns open and toast them. Add 4 ounces meat to each bun bottom. Put the bun tops on. Pour 4 ounces au jus into each of 10 small bowls. Serve with sandwiches for dipping.
Chicken Shawarma 1 1/2 pounds boneless skinless chicken thighs 2 tablespoons extra-virgin olive oil, plus additional for oiling the grill grates Zest of 1 lemon and 1 tablespoon lemon juice 1 teaspoon ground coriander 1/2 teaspoon paprika 1/4 teaspoon ground allspice 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon crushed red pepper 2 cloves finely grated garlic Kosher salt and freshly ground black pepper 3/4 pound turnips, peeled and cut into 1/2-inch thick sticks 1 small red beet, peeled and quartered 3/4 cup white distilled vinegar 1 dried bay leaf 1 clove garlic, sliced, plus 2 finely grated Kosher salt 1/3 cup mayonnaise 1/3 cup yogurt 3 tablespoons lemon juice (from 2 lemons) 1/3 cup tahini 8 pita rounds (without pockets) 2 plum tomatoes, diced 2 cups finely sliced romaine lettuce 1/2 cup parsley leaves, roughly chopped Hot sauce (optional) Instructions: For the chicken: Toss the chicken thighs with olive oil, lemon zest and juice, coriander, paprika, allspice, cardamom, cinnamon, ginger, nutmeg, crushed red pepper, grated garlic, 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and marinate in the refrigerator for 2 hours. Remove to room temperature 30 minutes before cooking . For the fillings: Meanwhile, put the turnips and beets in a bowl or storage container. Combine the vinegar, bay leaf, sliced garlic, 2 teaspoons salt and 1 1/4 cups water in a small saucepan. Bring to a boil and simmer 1 minute. Pour over the turnips and beets to cover. Let cool and refrigerate, 1 hour. It should be ready to eat within an hour. Whisk together the mayonnaise, yogurt, 1 tablespoon lemon juice, 1 finely grated garlic clove and a pinch of salt in a medium bowl. Reserve. Whisk together the tahini, the remaining 2 tablespoons lemon juice and grated garlic clove, 3/4 teaspoon salt and 1/3 cup water in another medium bowl. Reserve. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Remove the chicken from the marinade (discard the marinade) and grill the chicken until cooked through with dark grill marks and an instant-read thermometer inserted into the center registers 170 degrees F, 6 to 8 minutes per side. Remove to a cutting board and slice very thinly across the grain. Place in a bowl and toss with 1/2 teaspoon salt. Lightly warm the pitas on the grill, about 10 seconds per side. Assemble the wraps: Have 8 sheets of aluminum foil or parchment paper ready. On a pita round, smear a heaping tablespoon of garlic mayonnaise along the middle, then top with a heaping 1/3 cup sliced chicken, a couple of pickled turnip batons, a heaping tablespoon tahini sauce, hot sauce (if using), diced tomato, shredded lettuce, and chopped parsley. Roll the pita tightly around the filling. Wrap with a sheet of foil to hold the roll together. Repeat with the remaining pitas.
On-the-Grill Grilled Cheese 1/2 cup fig jam 4 slices multigrain bread (thick, hand-cut) 4 slices brioche bread 8 slices aged Cheddar 8 tablespoons (1 stick) butter, softened 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon balsamic glaze 1 teaspoon honey 2 pinches salt 2 pinches freshly ground black pepper 1/3 lemon, juiced One 5-ounce container mixed greens 1 cup cherry tomatoes, halved 1/4 cup fresh basil, torn Instructions: For the sandwiches: Prepare a grill for medium-high heat. Assemble 4 sandwiches by spreading 2 tablespoons fig jam on 2 of the multigrain slices and 2 of the brioche slices, then adding 2 slices of cheese to each and another slice of the same bread. Spread the butter on both sides of the assembled sandwiches. Place the sandwiches carefully onto the grates of the grill and grill on each side until the bread has grill marks and the cheese is melted, about 5 minutes per side. For the salad and dressing: Meanwhile, whisk together the olive oil, balsamic vinegar, balsamic glaze, honey, salt, pepper and lemon juice in a large bowl. Add the mixed greens, tomatoes and basil to the same bowl and toss to coat. Serve each sandwich with a side of salad.
Bun Cha 3 tablespoons sugar 1 1/2 pounds ground pork One 12-ounce piece skin-off pork belly (1 1/2- to 2-inches wide), sliced crosswise into 1/4-inch-thick pieces (36 to 42 pieces total) 3 tablespoons fish sauce 2 tablespoons oyster sauce 4 large cloves garlic, minced (about 1 heaping tablespoon) 1/4 cup finely minced shallots 2 tablespoons minced lemongrass 1 teaspoon Asian chicken bouillon powder (also called chicken broth mix) 3/4 teaspoon freshly ground black pepper Canola oil, for greasing 1/3 cup sugar 1/3 cup fish sauce 1/4 cup fresh lime juice (from about 2 large limes) 4 large cloves garlic, minced (about 1 heaping tablespoon) 1 medium carrot (about 2 1/2 ounces), peeled and cut into thin rounds One 6-ounce wedge green (unripe) papaya, peeled, halved lengthwise and thinly sliced 1 to 2 red Thai chiles, thinly sliced Two 14- to 15-ounce packages rice vermicelli noodles (bun tuoi), cooked according to package directions and at room temperature 1 large head green leaf lettuce (about 6 ounces), leaves separated 3 cups bean sprouts (about 6 ounces) 1 small English cucumber (8 to 10 ounces), thinly sliced on the diagonal 1 small bunch cilantro, sturdy stems removed 1 small bunch mint, separated into sprigs Instructions: For the grilled pork patties and pork belly: Turn on a kitchen exhaust fan or open a nearby window. Things are about to get smoky! Combine the sugar and 1 tablespoon of water in a medium saucepan and set over medium heat. Stir gently until the sugar dissolves. Cook until the sugar mixture darkens to a deep, dark brown hue similar to soy sauce and the mixture is smoking, 5 to 7 minutes; swirl the pan as needed to ensure even cooking. Immediately turn off the heat and remove the saucepan from the hot stovetop. Carefully add 2 tablespoons of water to the saucepan (the mixture may sputter). Use a heat-safe rubber spatula to stir the caramel until completely smooth. Transfer the caramel to a medium heat-safe bowl and allow to cool slightly, about 5 minutes. It will thicken as it cools. Meanwhile, put the ground pork and the pork belly into 2 separate medium bowls. Stir the fish sauce, oyster sauce, garlic, shallots, lemongrass, bouillon and black pepper into the caramel until well combined. Add 6 tablespoons of the sauce to the ground pork then add the remaining sauce to the pork belly. Use your hands to mix each meat with the sauce until well combined. Refrigerate each for at least 1 hour and up to 8 hours. (Do not refrigerate overnight or the meat will get too salty.) Scoop the marinated ground pork into 18 portions (about a scant 1/4 cup each), placing each on a large baking sheet. Roll each portion into a ball then flatten into a 1/2-inch-thick patty about 2 inches wide. Position a rack in the center of the oven and preheat to 250 degrees F. Preheat an outdoor grill or a large 2-burner cast-iron grill pan over medium-high heat. Lightly grease the grill grates or grill pan with oil. Working in batches if needed, cook the pork patties until charred and cooked through, 3 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Transfer the cooked patties to a clean baking sheet. Reduce the heat slightly (between medium and medium-high). Working in batches if needed, cook the pork belly until charred and cooked through, 2 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Place the cooked pork belly to the same baking sheet as the pork patties and place in the oven to keep warm while you make the dipping sauce. For the dipping sauce: Combine the sugar and 1 1/4 cups water in a medium saucepan. Set over medium heat and cook until the sugar dissolves and the mixture is hot and starts to steam, about 3 minutes, stirring occasionally. Turn off the heat and add 1/2 cup cold water, the fish sauce, lime juice, garlic, carrot, green papaya and chiles. Stir to combine. For serving: Divide the vermicelli among 6 individual serving bowls. Place the lettuce, bean sprouts, cucumber, cilantro and mint on a platter. Divide the pork patties and pork belly between 6 medium serving bowls or plates. Pour 1/2 cup of the warm sauce over the meat in each bowl. Serve each diner a bowl of pork and a small bowl of noodles. Pass the platter of vegetables and herbs. To eat, dip the noodles, herbs and vegetables into the warm sauce. Alternatively, you can hand tear the lettuce and herbs and add them to the sauce along with the other vegetables before dipping in the noodles, or enjoy the dish anyway you like.
Lamb-Stuffed Green Chiles with Fresh Tomato Puree 12 firm green New Mexico mild or Anaheim chiles 1 tablespoon cooking oil 2/3 cup finely chopped wild onions or yellow onions 1 1/2 pounds ground lamb 1 cup Adobe Bread Crumbs *See Note 2 ripe tomatoes, diced 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon dried thyme 2 bay leaves 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried 1 tablespoon olive oil 6 garlic cloves, minced 1 1/4 pounds tomatoes, coarsely chopped Sour Cream, garnish (optional) Instructions: To make the stuffed chiles, roast, peel and seed the chiles, keeping them whole for stuffing. Set aside. Heat the oil in a large skillet over medium heat and saute the onions about 4 minutes, until translucent. Add the ground lamb and brown 15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the bread crumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer another 15 minutes. Remove from the heat and let cool. Slice the chiles lengthwise, spread them open on a work surface and generously stuff each chile with the lamb mixture. Place the stuffed chiles on an oiled baking pan with the open side down and set aside. To make the puree, heat the oil in a saucepan over medium-low heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook another 15 minutes, stirring occasionally to prevent burning, until the excess liquid evaporates. The sauce will reduce and thicken. At this point you can pour the sauce through a fine sieve to remove the skins or you can serve the sauce as it is. Set aside. Preheat the oven to 350 degrees F. Place the stuffed chiles in the baking dish in the oven and heat until hot, about 5 to 10 minutes. Serve immediately with the tomato puree. Garnish with sour cream, if desired.
Duck and Smoked Ravioli with Brown Butter, Basil and Sun-Dried Tomatoes 2 pounds duck breast 1/3 cup smoked mozzarella 1/2 cup carrots, fine dice 4 tablespoons green onions, fine dice 2 teaspoons oriental five-spice powder 2 teaspoons marjoram 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon coriander 3 tablespoons heavy cream Dash black pepper 5 eggs 1 ounce oil 1 ounce water 1/4 teaspoon salt 4 cups flour 3 ounces unsalted butter 1 1/2 ounces white wine 3 ounces chicken stock 1/4 cup sun-dried tomatoes 1/2 tablespoon garlic, minced 1 tablespoon fresh herbs (parsley, basil, oregano and chives) Salt and pepper, to taste 6 sprigs fresh basil Instructions: Preheat oven to 400 degrees F. Sear duck breast on grill and transfer to oven and finish cooking breast to 155 degrees F. Place in refrigerator and cool down. Take breasts and finely mince. Mix in remaining ingredi Blend together the eggs, oil, water and salt; fold together into the flour and let set until dough is firm. Using this dough, then follow the Ravioli machine's directions placing 1-ounce of filling in each ravioli. Place finished ravioli in boiling water for approximately 8 to 12 minutes or un Place butter in hot skillet and cook until browned. Add wine and reduce by 1/3, then add chicken stock and remaining ingredients. Reduce again by 1/3. Gently saute Ravioli in butter sauce and serve with a fresh sprig of
Talkin' Trail Mix 1 bag (6 ounces) slivered almonds 1/2 cup shelled pumpkin seeds (pepitas) 1/2 cup shredded sweetened coconut 1/2 cup dried cranberries (recommended: Ocean Spray Craisins) 1/2 cup milk chocolate chips Instructions: Preheat oven to 350 degrees F. On a foil lined baking sheet, combine almonds, pumpkin seeds, and coconut. Bake for 10 to 12 minutes or until coconut is golden brown. Remove from oven and let cool thoroughly. Combine toasted coconut mixture with dried cranberries and chocolate chips.
Kiwi Cooler 1 1/2 cups diced fresh kiwi 1 1/2 cups lime sherbet 1 cup diced ripe banana (optional) 1 cup honeydew melon Instructions: Place all ingredients in a blender or food processor. Process until smooth.;
Oven Baked Maple Sweet Potato Fries 2 pounds small sweet potatoes (about 5), cut lengthwise into 1-inch wedges 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoons pure maple syrup 1/2 teaspoon finely grated lemon zest Instructions: Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil and season with salt and pepper. Roast the potatoes for 20 minutes. Remove the baking sheet from the oven and toss the potatoes with the maple syrup. Continue to roast the potatoes, stirring occasionally until the potatoes are tender and lightly browned, about 15 minutes more. Sprinkle with the lemon zest while still warm.
Meatball Subs 1 1/2 pounds ground sirloin 1 large egg, beaten 1 cup (3 handfuls), Italian bread crumbs 1 medium onion, chopped fine 4 cloves garlic, crushed and minced 1/2 teaspoon crushed red pepper flakes 2 teaspoons (several drops) Worcestershire sauce, 1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped 1/4 cup (a couple of handfuls) grated Parmigiano or Romano Coarse salt and black pepper 2 tablespoons extra-virgin olive oil, (2 turns around the pan) 4 cloves garlic, crushed and chopped 1/2 teaspoon crushed red pepper flakes A handful flat-leaf parsley leaves, chopped, about 2 tablespoons 1/2 teaspoon dried oregano One 28-ounce can crushed tomatoes One 14-ounce can chunky style crushed tomatoes Salt and freshly ground black pepper 4 semolina crusty sub rolls, with or without sesame seeds One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish Oven Fries, as an accompaniment, recipe follows 4 medium white skinned potatoes, each cut into 8 wedges lengthwise Extra-virgin olive oil, to coat Grill seasoning blend or coarse salt and black pepper Instructions: Preheat oven to 450 degrees F. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven. Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven. Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries. Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
Exotic Individual Pizzas 1 white flour pita bread (about 6 inches across) 2 tablespoons spaghetti sauce, or pesto, or green olive puree or chopped sun-dried tomatoes or chopped roasted peppers salt and freshly ground black pepper 1/2 cup chopped smoked chicken or leftover vegetables or drained beans or drained canned tuna 1/2 cup shredded Mozzarella cheese or Ricotta or crumbled Goat's cheese Instructions: Preheat the oven to 400 degrees or if you are are baking a single pizza use a toaster oven. Spread the sauce or other exotic jarred ingredients over the pita. Top with main ingredient and top with cheese. Set on baking sheet and bake for 7 to 10 minutes or until crust is crisp, filling is hot and cheese has melted.
Art Wiener Schnitzel 2 pounds pork loin 1 onion, sliced Milk, for covering the pork chops and onions Lard, for cooking 3 to 4 cloves garlic 1 to 2 eggs Salt and freshly ground black pepper Marjoram, for sprinkling Breadcrumbs, for breading Serving suggestions: sauerkraut and brown mustard Instructions: Cut the pork loin into 6 even slices, then tenderize them by covering each in plastic and beating until about 1/4-inch thick. Layer the sliced pork loin with the onions in a deep container and pour milk over the top to cover. Cover the container and refrigerate for a minimum of 12 hours or up to overnight. Preheat a frying pan, some lard and the garlic. Beat the eggs for the breading. Take out the pork chops from the marinade. Sprinkle them with salt and pepper, then add some marjoram, and dip in the eggs, then the breadcrumbs. Fry the pork chops in batches on medium heat for 2 1/2 to 3 minutes on each side. Serve with sauerkraut and brown mustard.
Caramelized Pineapple Upside-Down Cake 3/4 cup brown sugar 2 1/2 sticks unsalted butter, softened One 20-ounce can pineapple rings in juice, drained, 1/4 cup juice reserved 2 cups all-purpose flour 1 teaspoon ground ginger 1 teaspoon salt 2 cups granulated sugar 5 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 1/2 tablespoons granulated sugar 1/2 vanilla bean, seeds scraped Instructions: For the cake: Preheat the oven to 350 degrees F. Put the brown sugar, 1/2 stick of the butter and the 1/4 cup pineapple juice in a small saucepan over medium heat. Cook until the sugar dissolves and begins to caramelize, about 10 minutes. Pour into a 9-by-13-inch baking dish and top with the pineapple rings. Set aside. Whisk together the flour, ginger and salt in a medium bowl. In a stand mixer with the paddle attachment, beat together the remaining 2 sticks butter and the granulated sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla until well incorporated. With the mixer on low speed, slowly add in the dry ingredients, beating just until incorporated--be careful not to over-mix. Spread the batter over the pineapple rings in the baking dish. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for 15 minutes. Meanwhile, make the topping: Stir together the sour cream, sugar and vanilla seeds in a small bowl. To serve, invert the cake over a platter and cut into portions. Serve with a dollop of the sour cream topping.
Red Wine Spritzers 1/2 pint blackberries 1/2 pint raspberries 1 bottle, 750 ml, dry red Italian table wine 1 quart sparkling water or seltzer, chilled Instructions: Fill the bottom of large wine glasses with a mixture of the berries. Pour wine in to cover and let stand 10 minutes. Top glasses with seltzer when you are ready to serve.
Bittersweet Chocolate Mint Tart 1/3 cup blanched hazelnuts 1 1/2 cups all-purpose flour Pinch salt 1/2 cup confectioners' sugar 2 tablespoons light brown sugar 4 large egg yolks 1/2 cup unsalted butter, softened 1 1/2 cups milk 1 cup fresh mint leaves 10 ounces chopped 60 percent chocolate 2 teaspoons vanilla extract 3 large eggs 3 large yolks 1/2 cup granulated sugar Instructions: Preheat oven to 400 degrees F. Butter the bottom and sides of an 11-inch tart pan with removable bottom; set aside. Place hazelnuts on a baking sheet and toast for 5 minutes. Remove from oven and cool. Place cooled nuts in food processor. Add 2 tablespoons of the flour and pulse until finely ground. Place the ground nuts, remaining flour, and salt into a large bowl and combine. Combine the confectioners' sugar, brown sugar, and egg yolks. Using a wooden spoon combine the sugars and yolks until sugars dissolve. Add the softened butter and begin to add the flour and nut mixture. When it is well combined, form a ball and knead the dough. Flatten the dough into a disk and wrap it in waxed paper. Refrigerate for 1 hour. Lightly flour the top and bottom of the dough and roll out between 2 sheets of parchment paper. Turn the dough out into the tart shell and press gently to line the sides. Trim the excess from the edge. Freeze the tart shell for 10 minutes. Line the inside of the tart shell with aluminum foil. Place 3 cups of dried beans on top of the foil and place the tart shell on the baking sheet. Bake for 15 minutes. Remove the tart shell from the oven. Cool on a rack leaving beans inside. When cool, remove the foil and beans. Reduce temperature to 325 degrees F. Place milk in a saucepan. Boil and steep the mint and milk for 10 minutes stirring constantly. Drain and discard the fresh mint. Pour hot milk over chopped chocolate. Let stand for 20 seconds, and then whisk gently. Whisk in the vanilla extract. In a large bowl, whisk eggs, yolks, and sugar until blended. Slowly whisk in the chocolate mixture. Using a fine mesh sieve, strain the filling into the cooled pie shell. Bake for 20 minutes or until set. Remove the tart from the oven and cool on a rack. When cool, place in refrigerator until ready to serve.
Spatchcocked Birds 1 spatchcocked or butterflied chicken 2 tablespoons black peppercorns, lightly crushed in mortar and pestle Generous 1/3 cup olive oil (not extra-virgin) 2 cloves garlic, peeled and bruised Maldon or other sea salt Handful fresh parsley leaves, chopped 2 spatchcocked or butterflied poussins or Cornish game hens 2 limes, juiced 2 tablespoons coriander seeds Generous 1/3 cup peanut or vegetable oil Good grinding black pepper 1 bunch scallions, finely sliced Generous 1/3 cup vegetable oil Dash toasted sesame oil 3/4 -inch chunk fresh ginger, unpeeled and roughly chopped 1 tablespoon rice vinegar 1 tablespoon soy sauce Maldon or other sea salt Handful fresh parsley leaves, chopped 1 bunch fresh cilantro, leaves chopped Instructions: Set each bird in their respective marinade in a dish into which they fit snugly, cover with plastic wrap and leave in the refrigerator, preferably overnight or for 24 hours, though even a couple of hours would have an effect. When the grill is good and hot, lift the birds out of their marinade and cook until the flesh has lost all raw pinkness but is still tender within and the skin is crisp and burnished and blistered. It's hard to be precise about times, since grills differ even more than ovens do, but on my grill - a gas-fired Outdoor Chef, which I love to distraction and, since it has a lid, I use even in the winter rain - the chicken takes about 35 minutes, the Cornish hens 15 and the quail about 7. Along with sea salt, sprinkle freshly chopped parsley over the chicken and cilantro over the hens and quail, or use whatever herb seems right for the marinades you've concocted.
Quick Tomato Salad 2 teaspoons red wine vinegar 4 tablespoons olive oil 3 sprigs fresh thyme, leaves stripped and lightly chopped Salt and freshly ground black pepper 1 pint heirloom cherry tomatoes, halved lengthwise Instructions: In a large bowl, add the vinegar, oil, thyme, a pinch of salt and a grind or 2 of black pepper. Whisk until the salt is dissolved. Taste and adjust salt, if needed. Add the tomatoes and toss until coated. Let sit at room temperature for 5 minutes before serving.
Herb and Sesame Scallops with Orange and Fennel Salad 3 tablespoons finely chopped fresh parsley leaves 2 tablespoons finely chopped fresh thyme, 6 sprigs 6 tablespoons toasted sesame seeds 1 tablespoon lemon zest 1 head fennel, thinly sliced, plus fronds 12 sea scallops, pat dry, check to make sure the foot has been removed Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 navel orange, supremed 1/2 lemon, zested and juice Salt and freshly ground black pepper Extra-virgin olive oil Instructions: Preheat oven to 425 degrees F. Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm. Orange and Fennel Salad: Place the orange supremes and fennel into a bowl. Zest and juice the lemon over the orange and fennel. Season, to taste, with salt and pepper and drizzle with olive oil. Toss gently and place onto serving plates. Place seared scallops on top.
Nacho Mama's S'mores 1 (14-ounce) package graham crackers 6 milk chocolate bars (recommended: Hershey's) 1/2 (10.5-ounce) bag mini marshmallows Instructions: Break the graham crackers into pieces and place a layer in the bottom of a cast iron skillet. Break up the chocolate bars and put a layer on top of the crackers. Now add another layer of crackers and chocolate. Evenly distribute the marshmallows over it all. Place the skillet in a corner of the campfire, rotating the pan 1/4 turn every 3 minutes, until the chocolate is melted and the marshmallow are golden brown, about 12 minutes. Be sure to protect your hands from the fire at all times. Alternately, the S'mores can be made in a pie pan in a preheated 250 degree F oven until the chocolate and marshmallows melt.
Vanilla Frosting 1/2 cup (1 stick) butter, at room temperature 3 cups powdered sugar 1/4 cup whole milk, at room temperature 1 teaspoon pure vanilla extract Instructions: In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
Spanish Chorizo, Kale and Cranberry Bean Soup with Oven-Dried Tomato-Garlic Toast 8 ounces Spanish chorizo, cut into 1/4 -inch-thick slices 4 cloves garlic, coarsely chopped 1 large carrot, peeled and finely chopped 1 stalk celery, finely chopped 1 large Spanish onion, finely chopped 8 ounces kale, stemmed and leaves coarsely chopped 8 cups chicken stock 1 cup white wine 2 teaspoons kosher salt 2 cups dried cranberry beans or pinto beans, soaked overnight Olive oil, for drizzling 3 plum tomatoes, sliced 1/8-inch thick horizontally 1/2 cup olive oil 4 cloves garlic 12 slices of French baguette, sliced into 1/3-inch thick slices on the bias Salt and freshly ground pepper 2 tablespoons finely chopped fresh oregano Instructions: Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour. Ladle the soup into bowls and drizzle with olive oil. Preheat oven to 200 degrees F. Place sliced tomatoes on a baking sheet lined with parchment paper. Place tomatoes in the oven and bake in the oven for 6 to 8 hours or until the tomatoes are dried and have lost all of their moisture. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush the bread on both sides with the garlic oil. Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano. Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.
Italian Stuffed Zucchini 2 medium zucchini, halved lengthwise 3/4 cup ricotta cheese 1/2 cup shredded Italian cheese blend 2 tablespoons chopped fresh parsley 2 ounces sliced capicola, chopped 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper 1/4 cup marinara sauce Instructions: Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture. Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.
Swirled Almond-Apricot Bark 1/2 pound bittersweet chocolate 1/2 pound white chocolate 1/2 cup slivered almonds 1/2 cup chopped dried apricots Toasted fennel seeds, for sprinkling Instructions: Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry. Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces. Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick. Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Cheddar Beer Soup 1/4 cup garlic infused olive oil 3 tablespoons unbleached all-purpose flour 4 cups chicken stock 2 cups grated extra-sharp Cheddar 1 cup dark beer Salt and freshly ground black pepper Instructions: Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.
Winter Minestrone 2 tablespoons olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 ounces thinly sliced pancetta, coarsely chopped 2 cloves garlic, crushed 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 russet potato, peeled and cubed Kosher salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes in juice 2 fresh rosemary sprigs 1 (15-ounce) can cannellini beans, drained and rinsed, divided 2 (14-ounce) cans low-sodium beef broth, divided 1 (1-ounce) Parmesan rind 1/4 cup chopped fresh flat-leaf parsley Instructions: In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes. In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
Kalbigui (Barbecued Short Ribs) 2 pounds beef short ribs, cut into 2 inch lengths and butterflied 1 head romaine lettuce, separated into leaves, washed and dried 1/4 cup Asian (dark) sesame oil Kosher salt to taste Instructions: Place the butterflied short ribs in a large nonreactive baking dish. In a large bowl mix the marinade ingredients together and pour the marinade over the ribs. Cover the dish, refrigerate and marinate for 3 to 4 hours. Preheat grill. Remove short ribs from marinade. Oil the grill. Over high heat grill the short ribs until the fat is crisp and charred about 3 to 4 minutes per side. Alternately, meat may be cooked under the broiler. Wrap 1 or 2 pieces of the short ribs in romaine leaf. Serve at once with dipping sauce as an accompaniment.; same as above .
Spaghetti and Meatballs 1 pound spaghetti Salt, for pasta water 1 1/4 pounds ground sirloin 2 teaspoons Worcestershire sauce, eyeball it 1 egg, beaten 1/2 cup Italian bread crumbs, a couple of handfuls 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese 2 cloves garlic, chopped Salt and pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1/2 teaspoon crushed red pepper flakes 4 cloves garlic, crushed or chopped 1 small onion, finely chopped 1 cup beef stock, available on soup aisle in market in small paper boxes 1 (28-ounce) can crushed tomatoes A handful chopped flat-leaf parsley 10 leaves fresh basil leaves, torn or thinly sliced Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table Crusty bread or garlic bread, for passing at the table Instructions: Preheat oven to 425 degrees F. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
Brined Rosemary Crusted Turkey with Pan Gravy 3/4 cup kosher salt 1/3 cup sugar 2 tablespoons coriander seeds 2 tablespoons fennel seeds 1 teaspoon crushed red pepper flakes 4 cloves garlic, smashed 3 bay leaves 2 carrots, peeled and diced 2 ribs celery, diced 1 onion, diced One 12 to 14-pound turkey (free-range organic is great!) 3 sticks butter, at room temperature 1 bunch fresh rosemary, finely chopped Kosher salt 4 cloves garlic, smashed 2 ribs celery, cut into 1/2-inch dice 2 large onions, cut into 1/2-inch dice 1 large celery root, cut into 1/2-inch dice 1 bulb fennel, cut into 1/2-inch dice 5 bay leaves 4 sprigs fresh sage, tied in a bundle 1 bundle fresh thyme Kosher salt 1 quart chicken stock, plus more if needed 1/2 bottle dry white wine Instructions: For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days. To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the butter, rosemary and some salt in a small bowl. Taste it to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy. Place the turkey on a sheet tray and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Pay close attention not to have any food that will not be cooked near the turkey in the fridge. Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven. Preheat the oven to 450 degrees F. For the gravy: Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt. Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top. Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes. Lower the heat of the oven to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey. Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark. Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil. To finish the gravy: Remove the bay leaves, sage and thyme and from the roasting pan. Using an immersion blender, blend the veggies together until smooth. Taste and adjust the seasoning if needed (it will). Carve the turkey, and don't fight over the drumsticks. Give thanks for such a great turkey!!!
Raspberry Beignets with Vanilla Dipping Sauce 1 tablespoon plus 2 1/2 teaspoons active dry yeast 1 cup warm water 1 cup all-purpose flour 1 1/4 sticks unsalted butter, at room temperature 2/3 cup granulated sugar 3 eggs 1 teaspoon vanilla extract 1 teaspoon kosher salt 3 1/2 cups bread flour Extra flour, for rolling the dough (about 1 cup total) 1 gallon fryer oil 3/4 cup raspberry jam (preferably seedless), in a pastry bag fitted with a small tip Granulated sugar, for garnish Vanilla Dipping sauce, for serving, recipe follows 2 cups heavy cream 2 cups whole milk 2 vanilla beans, split and scraped 12 egg yolks 1 cup granulated sugar 1 tablespoon vanilla extract Instructions: In a medium bowl, stir together the yeast and the water. Set aside to proof. After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes. Add the eggs, with the mixer on low speed, one by one. When the mix is smooth, add the vanilla and salt. Stir to blend. Add the bread flour and mix on low speed until fully incorporated. Change the electric mixer attachment to a dough hook. Continue mixing the dough until it becomes a ball. Then, stir in the yeast mixture until thoroughly incorporated. Put the dough in a bowl, cover with plastic and allow to proof, 1 hour to 1 hour 30 minutes. Lightly flour a cool surface and roll the dough out to about 1 1/2-inch thickness. Cut rounds of dough with a cutter and turn them onto a floured baking sheet to rest, 20 to 30 minutes, before frying. Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes. Remove them from the oil with a slotted spoon. Poke the pastry tip into the side of each beignet to inject some of the raspberry jam into the center of each and roll in the granulated sugar. Serve immediately with Vanilla Dipping Sauce. In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans. In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes. When the milk/cream simmers, pour it gently over the egg yolks and whisk to blend. Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes. The sauce should register about 170 degrees F on a thermometer and still be smooth. Strain into a bowl, stir in the vanilla and allow to cool slightly before refrigerating.
Cubano Lettuce Wrap 8 slices boiled no-sugar-added ham (about 1/4 pound) 8 slices Swiss cheese (about 1/4 pound) 8 slices Mojo Pork Roast, recipe follows 1 kosher dill pickle, thinly sliced lengthwise 2 teaspoons yellow mustard 4 outer leaves Boston lettuce 1 (5-pound) bone-in fresh pork shoulder half (preferably arm picnic) 1 (16-ounce) bottle no-sugar-added Italian dressing (recommended: Paul Newmans Olive oil and Vinegar) 2 limes, juiced 2 tablespoons chopped fresh cilantro leaves 1 tablespoon kosher salt 1/4 teaspoon freshly ground black pepper 3 bay leaves Instructions: On a microwave proof plate, layer 2 slices ham, 1 slice cheese, 2 slices roast pork, 1 pickle slice and 1 more slice of cheese. Heat in the microwave for about 30 seconds--just long enough to melt the cheese. Spread 1/2 teaspoon mustard on the inside of a lettuce leaf, top with the layered meat and cheese, and roll it up. Secure with a toothpicks. Repeat to make 4 total. Preheat oven to 325 degrees F. Score the fat and skin on the pork shoulder in a hatch mark fashion. Place the shoulder in a roasting pan lined with a rack, and pour the dressing over it. Rub the shoulder with the remaining ingredients and roast uncovered for 1 hour. Tent the shoulder loosely with aluminum foil and continue roasting while basting occasionally, until the meat starts to easily pull apart from the bone, about 1 1/2 hours more. Transfer the shoulder to a cutting board and let rest for 15 minutes. Trim off any excess fat and cut into thin slices. Yield: 8 servings Prep Time: 15 minutes Cook Time: 2 to 2 1/2 hours Ease of preparation: easy Nutritional Analysis per Serving: Calories: 589 Total Fat: 49 Saturated Fat: 10 Carbohydrates: 3 Fiber: 0
Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap 3 tablespoons canola oil 1 tablespoon chopped garlic 1 to 2 tablespoons chopped Thai chile pepper 8 ounces ground chicken breast 1/2 cup sliced white mushrooms 1 1/2 tablespoons fish sauce 1 tablespoon oyster sauce 1/2 tablespoon sugar 1/2 tablespoon sweet soy sauce (optional) 1/3 cup chicken stock 1/2 cup sliced red bell pepper (optional) 1/2 cup Thai holy basil (Ga-Prao) Salt Steamed jasmine rice Instructions: Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well. Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well. When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
Gin and Juice Cleanse 2 ounces gin 1 ounce ginger liqueur 3/4 ounce beet juice 3/4 ounce lemon juice 3/4 ounce pineapple juice Fresh sage leaf, for garnish Instructions: Add the gin, ginger liqueur, beet juice, lemon juice and pineapple juice to a shaker filled with ice and shake. Strain into an up glass. Smack the sage leaf between your palms to release the aromatics and float on the cocktail. Detox while you retox.
Healthy Lasagna with Kale and Portobello Mushrooms 1 cup coarsely chopped drained jarred roasted red peppers 1/2 teaspoon dried oregano One 28-ounce can no-salt-added whole plum tomatoes Kosher salt and freshly ground black pepper 1/4 teaspoon granulated sugar 1 1/2 cups grated part-skim mozzarella cheese 2 large egg whites One 15-ounce container part-skim ricotta cheese 1 tablespoon olive oil 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick 1 small bunch kale, stems discarded, leaves coarsely chopped 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, thinly sliced Nonstick cooking spray 9 sheets no-boil lasagna noodles, such as Barilla 2 tablespoons coarsely chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl. Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes. Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes. Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.
Honey-Ricotta Pear 1 ripe Anjou or Bosc pear 1/2 a lemon 1/2 cup whole milk ricotta cheese Kosher salt and freshly ground pepper Honey, for drizzling 1 tablespoon toasted pine nuts Instructions: Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves. Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.
Truffle Cream Sauce 5 egg yolks, at room temperature 4 cups canola oil Juice of 1 1/2 lemons 2 ounces truffle oil 1 1/4 tablespoons salt 1/2 tablespoon pepper French fries, for serving Grated Parmesan, for serving Instructions: Whisk the eggs yolks with 1 teaspoon water in a mixing bowl. Slowly whisk the canola oil into the eggs until an emulsion forms. Slowly add 1/2 cup lukewarm water and the lemon juice when the emulsion becomes too thick. Make sure the sauce is creamy and fully emulsified before adding the truffle oil. Whisk in the truffle oil and add the salt and pepper. Add more water until the sauce turns off-white in color and has the consistency of ketchup. Taste for seasoning and acid, and add salt and lemon juice accordingly. Serve on top of fresh, hot French fries tossed with a little salt and pepper, and sprinkle with grated Parmesan.
Chocolate Candle Place Settings 32 ounces white chocolate, tempered Powdered food colors 8 ounces cocoa butter, melted 8 ounces bittersweet chocolate, tempered Instructions: Make the candle base and the candle: Use a ladle to fill each mold (2 candle halves and a base) with chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, set it aside and let it harden. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many molds as you would like. For the homemade transfer sheets: Place the powdered food colors in small bowls. I used orange, green and blue. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Pour a little of the colored cocoa butter onto a clean dishtowel. This will serve as a blotter or ink pad for the color. Place the sheet of acetate on the work surface. Press the rubber stamp into the blotter and then press onto the acetate sheet. Continue using this same process to create as many colors and stamps as you like. Be sure to clean the rubber stamp between colors. If you need to reheat the cocoa butter, use a hair dryer or heat gun. When the stamped transfer sheet has set, use an offset spatula to spread a 1/8-inch thick layer of white chocolate over the acetate sheet. Break the cooled colored chocolate into interesting free-form shapes. Fill a cornet with bittersweet chocolate and use it to write names onto the transfer sheet shapes. This will be the place card for the candle. To stick the candle halves together: Invert a flat baking sheet over a pan of hot water. Press one half of the candle against the warm surface. When the chocolate begins to melt, press the other half of the candle into place. Press the candle bottom onto the warm pan. Center the melted candle bottom on the base. Allow it to set until hardened. Make the flame of the candle: Use an offset spatula to spread some white chocolate candle flames onto a sheet to acetate. The chocolate should be tapered at one end to resemble the flame. Allow it to set, then remove from the acetate. Press the bottom of the flame onto the warm baking sheet. Then adhere it to the top of the candle. Place some powdered red food color in a small bowl. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Use a paintbrush to paint the flame with the color. Place a small amount of white chocolate in a cornet. Pipe white chocolate at the top of the candle until it runs down the side. This resembles the melted wax of a real candle. Place a small amount of bittersweet chocolate in a coronet and use it to make small dots for the candles' eyes. Use more tempered white chocolate to glue the nameplate to the base of the candle.
Green Enchilada Skillet Casserole 8 corn tortillas 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound ground turkey 2 cloves garlic, finely chopped 2 teaspoons ground cumin 2 teaspoons chili powder 1 cup frozen riced mixed broccoli and cauliflower 1 4-ounce can diced green chiles 2 10-ounce cans green enchilada sauce (about 2 1/4 cups) 4 ounces pepper Jack or Monterey Jack cheese, diced 1/2 cup packed fresh cilantro, roughly chopped Instructions: Preheat the oven to 450˚ F. Stack the tortillas and cut into 8 triangles each (or just tear them). Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and bake, stirring once, until crisp and lightly browned around the edges, 10 to 15 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until mostly cooked through, about 4 minutes. Add the garlic, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper and cook until the meat is fully cooked, well coated and browned, 2 to 3 minutes. Add the frozen riced vegetables and canned chiles and cook until the vegetables are tender and the skillet is dry, 2 to 3 minutes. Remove from the heat. Add the baked tortillas and enchilada sauce to the skillet and toss to combine. Stir in half the cheese, then top with the remaining cheese. Bake until bubbly around the edges and the cheese is melted, about 10 minutes. Top with the cilantro.
Slow-Cooker Black Bean Soup with Chorizo 1 1-pound bag dried black beans (about 2 cups), picked over and rinsed 4 cups low-sodium chicken broth 2 tablespoons apple cider vinegar 1 yellow onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1 bay leaf 2 teaspoons ground cumin 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping Instructions: Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours. Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper. Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.
Healthy German Potato Salad 4 large waxy-style potatoes (about 2 1/4 pounds) 2 tablespoons, plus 2 teaspoons kosher salt 3 strips bacon (about 2 ounces), minced 1/2 medium Spanish onion, chopped 1 tablespoon all-purpose flour 3/4 cup chicken broth, homemade or low-sodium canned 1/3 cup white wine vinegar 1 tablespoon plus 1 teaspoon Dijon mustard 1 1/2 teaspoons sugar Freshly ground black pepper 2 tablespoons chopped flat-leaf parsley leaves Instructions: In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm. Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat. Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.
Zafra's Shrimp and Plantains with Chipotle Vanilla Chocolate Sauce: Camarones de Papantla con Vainilla y Chocolate 1 1/2 pounds medium-size shrimp 2 plump Mexican vanilla beans 2 ripe plantains (should be soft with blackened skin or large patches of black) 1 cup safflower or corn oil for frying plantains 2 pounds plum tomatoes (or canned tomatoes, drained), peeled, seeded, and quartered 3 chipotles en adobo, or to taste 1/4 cup light olive oil or vegetable oil Salt 1 medium white onion, peeled and thinly julienned 1 tablespoon vanilla extract (if using an unsweetened extract, add 1 teaspoon light brown sugar) 2 ounces fruity dark chocolate (about 70 percent cacao content Instructions: Peel and de-vein the shrimp leaving on the tails, and set aside. Cut the vanilla beans into 1-inch pieces with a knife, and then chop to a fine bread crumb texture in a small food processor or spice grinder, about 1 tablespoon. Set aside. Cut off the brown ends of the plantains and slit the skin lengthwise from end to end along its ridges, preferably with a table knife. With your fingertips, work off the skin. Slice crosswise into 1/4-inch rounds or at an angle. Heat the vegetable oil over moderate heat in a medium-sized, heavy bottomed saucepan or deep skillet until barely rippling (about 350 degrees F). Fry the plantain rounds until golden, for about 1 to 2 minutes. Remove from the skillet and place on paper towels to drain. Keep in a warm place. Place the tomatoes and chiles in a blender or food processor and process to a fine puree. Heat the olive oil in a 9-inch skillet or medium saucepan over medium heat until it ripples. Stir in the puree and salt. Saute stirring occasionally for approximately 20 minutes or until the sauce thickens and the oil starts to separate from the solids and begins to fry again. Stir in the onions, the ground vanilla, the vanilla extract, the optional sugar, and the dark chocolate, and cook until the chocolate dissolves, about 3 minutes, while stirring. Add the shrimp and the plantains and cook for 3 more minutes. Serve immediately with white rice or Moors and Christians rice. Serving Suggestions: White rice or Moors and Christians rice.
Chocolate Dice Dark Chocolate Mousse 13 ounces (melted) Madagascar chocolate 6 egg yolks 3 cups heavy cream 3 1/2 ounces sugar 13 ounces pralines 6 1/2 ounces butter 5 egg yolks 14 ounces milk chocolate, melted 1 1/4 cups heavy cream, beaten to soft peaks 13 ounces sugar, divided 7 egg whites 7 egg yolks 4 ounces cocoa powder Instructions: Melt chocolate and maintain until warm. Boil sugar to 250 degrees F. Beat eggs on 3rd speed until pale and light. Whip cream to soft peaks. Add sugar to eggs (Pate a bomb). Temper chocolate with cream. Fold in Pate a bomb. Mix praline and butter. Add the yolks. Mix well and add melted chocolate. Fold in cream. Beat yolks in 1/2 of the sugar. In a separate bowl beat whites on high speed and add remaining sugar to make a meringue. Add cocoa to yolk mixture and fold in whites. Spread on a sheet pan. Bake in a preheated 350 degree oven for15 to 20 minutes, or until a toothpick or tester comes out clean. Place on 1/2 sheet of bisquit on a sheet pan. Layer with all of the mousse. Place the other 1/2 sheet of bisquit on top finish with dark chocolate mousse. Chill and cut into squares and then glaze with chocolate.
WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes 2 cups light cream 2 large sprigs fresh mint 1 1/2 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 6 tablespoons unsalted butter 1/2 cup sugar 2 eggs 3 1/2 ounces dark mint chocolate (recommended: Ghirardelli) 1 pound unsalted butter 4 tablespoons mint-infused light cream 4 cups confectioners' sugar 12 fresh mint leave, for garnish (optional) Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners. Place the light cream and mint sprigs into a small saucepan and cook gently for 5 minutes. Remove from the heat and leave to cool. Sift the flour, salt, and baking powder into a small bowl and set aside. Cream the butter and sugar in the bowl of an electric stand mixer until pale and fluffy, about 5 minutes. Scrape down the sides of the bowl and add the eggs while mixing on medium speed. Scrape down the sides of the bowl again and switch to low speed. Alternate adding the flour mixture and 1 cup of the mint-infused cream, beginning and ending with the flour. Reserve the remaining cream. Finely chop the chocolate and mix into the batter by hand. Fill the cupcake liners two-thirds full with batter and bake until lightly golden, about 26 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack. For the buttercream: Beat the butter in the bowl of an electric stand mixer until pale. Add the mint-infused cream and continue beating. Reduce the speed to low and slowly add the confectioners' sugar until a creamy, medium-stiff consistency is achieved. To assemble: Using a large, plain pastry tip, pipe the buttercream onto the cooled mint cupcakes. Garnish with a fresh mint leaf, if desired.
Grape Rosemary Focaccia 1/4 cup garlic puree 1/4 cup olive oil 3 cups (1 lb. 2 oz.) California seedless grapes, halved 3/4 cup shredded Parmesan cheese 1 tsp. fresh rosemary, finely chopped 1 lb. 4 oz. ready-to-bake pizza dough Instructions: 1. Saute garlic in olive oil. Add grapes and heat thoroughly. Remove pan from heat; add cheese and rosemary; mix well. 2. Press pizza dough to fit two 12-inch pizza pans. Spread mixture evenly between the two pans. 3. Bake at 400°F 10 minutes or until topping and edges of bread brown. Cut each into 8 pieces.
Pork Shoulder \Pernil\ with Cilantro-Citrus Adobo 1 boneless pork shoulder (about 4 pounds), skin on 4 garlic cloves, smashed 1 handful fresh oregano 1 bunch fresh cilantro, plus chopped cilantro, for garnish 1 teaspoon ground cumin Kosher salt and fresh coarsely ground black pepper 2 limes, juiced, plus wedges for serving 2 oranges, juiced 1 cup extra-virgin olive oil Instructions: Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Preheat the oven to 300 degrees F. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.