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Orange Cream Mimosa 2 1/2 cups freshly squeezed orange juice (5 to 6 oranges) 1 orange, zested 1 cup half-and-half 1 cup superfine sugar 1 bottle sparkling wine or Champagne* Strawberries, for garnish *Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted. Instructions: Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight. Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.
Chicken Pot Pie Popovers Baking spray with flour, for the muffin pan 1 cup whole milk 3 tablespoons unsalted butter, melted 1/4 teaspoon baking powder 3 cups low-sodium chicken broth 1/3 cup all-purpose flour Kosher salt and freshly ground black pepper 1/3 cup shredded Cheddar 1 cup frozen peas and carrots, thawed 1/2 cup frozen cut green beans, thawed 1/2 rotisserie chicken, skin discarded, white and dark meat shredded (about 3 cups) 1/4 cup loosely packed fresh flat-leaf parsley, chopped, for garnish, optional Instructions: Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray. Whisk the milk, flour, vanilla, eggs and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder, whisking to combine, and divide the batter evenly among the muffin cups (about a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, rotating the pan about halfway through, 20 to 25 minutes. While the popovers are baking, whisk together the broth and flour in a medium saucepan until the flour is dissolved. Place the saucepan over medium heat and cook, whisking continuously, until the mixture comes to a boil; continue to cook, whisking, until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 1 teaspoon salt, 1/4 teaspoon pepper and half of the Cheddar. Stir in the peas and carrots, green beans and then the chicken; cover to keep warm. When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of 6 plates or bowls and top with the chicken filling, dividing evenly among the popovers. Sprinkle the remaining Cheddar over the warm filling. Garnish with chopped parsley if using. Serve with the iced tea.
Praline Semi-Freddo 1 vanilla bean 1/4 cup sugar 4 large fresh eggs, separated 2 cups plus 2 tablespoons heavy cream Salt 1 recipe Praline (see below) 11 ounces peeled hazelnuts 7 ounces sugar 4 tablespoons water Instructions: Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half. Whisk the vanilla seeds and sugar with the egg yolks in a large bowl until pale. In a second bowl whisk the cream until soft peaks form. (Important! Please don't overwhip it.) Then in the third bowl whisk or beat the egg whites with an electric mixer with a pinch of salt until they form very firm peaks (this is when you can pull the egg whites in any direction and they will stay like it). At this point add the praline, the cream and egg whites, to the egg yolk mixture. Gently fold in. Immediately scoop the contents into your chosen container. Cover wtih plastic wrap and freeze until you're ready to eat it. Roast the hazelnuts in the oven at 225C/425F/Gas 7 until golden (about 4 minutes). Really watch them, because if you over-roast them they go bitter and you can't use them. Put the sugar and water in a thick-bottomed pan and place on a medium to high heat. The mixture will start to bubble and then turn into a clear syrup. To begin with, it will gradually start to color in parts or from the sides. Gently and carefully shake the pan, just moving it to mix the patches of color. When it's all golden brown, carefully tip it away from you and gently add the nuts. Turn the heat down to a simmer and gently stir to coat the nuts in caramel. When the caramel is dark golden brown, turn it out on to a clean, lightly oiled tray, or on to greaseproof paper on a surface that won't burn. It will cool to a flattish solid sheet. When completely cooled (which takes about 20 minutes), smash it up roughly and pulse it in a food processor until the pieces are still quite chunky (very approximate size about 1/2 cm/ 1/4-inch). Remove about half the praline, then pulse the rest to a powder (or put it in a tea-towel and bash with a rolling-pin), and add both lots of praline to the semi-freddo mixture.
Classic Deviled Eggs 6 eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper Smoked Spanish paprika, for garnish Instructions: Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Mexican Rice 2 cups long-grain rice 1 tablespoon olive oil 1 3/4 cups vegetable or chicken stock One 10-ounce can stewed tomatoes with chilies, such as Rotel Original Kosher salt 1 clove garlic, minced Instructions: In a saucepan over medium heat, add the rice and olive oil. Cook, coating the rice in the oil and toasting it slightly, about 3 minutes. Add the stock, tomatoes, garlic and 2 teaspoons salt and bring to a boil. Cook, uncovered, until the liquid is at the same level as the rice, about 5 minutes. Cover and reduce the heat to low, and cook until the liquid is absorbed, about 14 minutes. Stir the rice and remove from the heat. Cover and let sit until the rice is tender, about 5 minutes.
Wasabi Sesame Crusted Seared Ahi Tuna Salad 3/4 cup wasabi sesame seeds 1/3 cup coarsely cracked black pepper 1/3 cup coarse Hawaiian sea salt Four 6- to 8-ounce 1 1/2-inch-thick ahi tuna steaks Vegetable oil, for oiling the grill 4 tablespoons sesame oil 1/2 cup honey 1/2 cup red wine vinegar 1/2 teaspoon ground black pepper 2 tablespoons Dijon mustard 1/2 cup soybean oil 2 ounces spring mix 4 tablespoons capers 2 large carrots 2 large tomatoes 1 small red cabbage 1 cucumber 1 romaine heart 1/2 medium red onion, finely diced 1 lemon 2 avocados Instructions: For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook. For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly. For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside. Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil. Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill. Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!
Fillet O'Fu 1 (19-ounce) block firm tofu 2 tablespoons sherry vinegar 2 tablespoons Worcestershire sauce Few dashes of hot pepper sauce Canola oil to cover skillet by 1/8-inch 2 eggs 1/2 cup all-purpose flour Instructions: Slice the block of tofu into 4 equal portions. Place the slices on paper towels and fold the towels over in both directions to cover the tofu. Place a baking sheet on top of the tofu and weigh it down with a 28-ounce can of tomatoes for 1 hour. Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce and place the tofu into the marinade. Marinate for 15 minutes on each side. Place the flour into a shallow dish and the eggs into another. Lightly beat the eggs. Heat the canola oil in the skillet over medium-high heat. Remove tofu from marinade and drain on paper towels to remove any excess marinade. Lightly dredge the tofu in the flour, knocking off any excess flour and slide into the eggs until completely, but thinly, coated on both sides. Slide tofu gently into the hot oil and fry for 2 minutes until golden brown and delicious. Flip the tofu using the tongs, and cook for another 2 minutes.
Chicken-Fried Steak and Gravy 1 lb. beef tip steak 2 large eggs, beaten 1 cup flour 1 cup breadcrumbs 2 Tbs. parsley, chopped 1/4-cup grated Parmesan cheese Gray salt freshly-ground black pepper extra-virgin olive oil for frying 2 Tbs. flour 2 Tbs. red wine 1 cup chicken broth 1 cup heavy cream 2 Tbs. butter Instructions: Cut steak into 4 even portions and place between 2 sheets of plastic wrap. Using a meat tenderizer, pound meat to 1/4-inch thickness. Place eggs in a shallow mixing bowl or pie dish and place 1 cup flour in another shallow bowl. In a third shallow bowl, mix together the breadcrumbs, 1 tablespoon parsley and Parmesan cheese. Season with salt and pepper. Coat steaks with flour and shake off excess. Dip steaks in egg and into breading mixture, pressing mixture into steaks so it sticks. At this point you can cover and refrigerate steaks for up to 2 hours. Heat about 1/3-cup of oil in a large skillet. Add steaks and cook until coating is golden brown, about 2-3 minutes per side. Drain on paper towels and reserve oil in skillet for gravy. Cover steaks to keep warm. To make gravy, drain some of the olive oil from the saute pan, leaving about 2 tablespoons (make sure to keep the browned bits from the steaks in the pan as these add great flavor). Over medium heat, add flour and whisk into oil until flour turns golden brown, about 8 minutes. Remove from heat and whisk in red wine. Whisk in broth and cream. Return to heat and whisk until smooth and thick. Remove from heat and stir in butter and remaining parsley. Season with salt and pepper. Pour gravy over steaks before serving.
Tyler's Texas Chili 3 dried ancho peppers, stemmed and seeded 2 tablespoons dried oregano 2 tablespoons sweet paprika 2 tablespoons whole coriander 1 tablespoon cumin seed 1 tablespoon chili powder 3 tablespoons extra-virgin olive oil 2 onions, chopped 3 pounds beef chuck, cut into 1-inch cubes Kosher salt and freshly ground black pepper 6 cloves garlic, chopped 1 canned chipotle chile, chopped 1/2 jalapeno pepper, chopped 2 (28-ounce) cans whole tomatoes, hand crushed 1 cinnamon stick 1 teaspoon sugar 2 tablespoons masa harina 1/2 tablet Mexican chocolate (about 1 1/2 ounces) Grated queso fresco, for garnish Cilantro leaves, for garnish Lime wedges, for garnish Instructions: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
Buffalo Chicken Pizza 1 pound chicken tenders, cut into small strips 1 cup buffalo wing sauce plus 2 tablespoons 1 (13.8-ounce) can refrigerated pizza dough 1 cup blue cheese dressing 2 cups shredded mozzarella cheese 1 cup red onions, sliced (1 small red onion) 1 cup celery, diced (2 stalks) Instructions: Set up grill for direct cooking over medium heat, and oil grill grate when ready to start cooking. Place chicken strips in large bowl with 1 cup buffalo wing sauce and toss to coat chicken. Grill the chicken strips about 3 to 4 minutes per side While chicken is grilling carefully remove pizza dough from can. Unroll dough onto a flat surface. Spray both sides of the dough with nonstick cooking spray. Place the dough on the grill and let cook for 2 to 3 minutes per side. Carefully watch the crust, it can burn quickly. Spread the blue cheese dressing over pizza leaving a 1-inch border. Next, top with mozzarella cheese, red onion, celery, and chicken strips, and drizzle with 2 tablespoons of buffalo wing sauce. Cover with grill lid and cook 8 to 10 minutes until cheese is melted and bubbly. Serve hot. Indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray and set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Place baking sheet in preheated oven. Bake for 7 minutes or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes or until golden brown and cheese is melted.
No Cook Summer Squash Salad with Lemon and Herbs 3 medium-small summer squashes, preferably different colors of green, yellow and a mixture 2 teaspoons minced fresh chives 2 tablespoons extra-virgin olive oil 1 lemon 1 to 2 tablespoons chopped fresh tarragon or chervil or a mixture Kosher salt and freshly ground black pepper 5 shaved slices Parmigiano-Reggiano (about 1 ounce) Instructions: Thinly slice the squash lengthwise on a mandoline. As you slice, lay the slices on a large platter. Once you cover the plate, lightly sprinkle the squash with some chives and about 1 teaspoon olive oil. Cut into the lemon about halfway so you can squeeze the juice but still grate off the zest. Finely grate about 1/4 teaspoon of the lemon zest and squeeze 4 or 5 drops of juice over the squash. Top with a sprinkling of tarragon, about 1 teaspoon. Keep it light because the flavor adds up as you layer the vegetables. Season evenly with salt and pepper. Repeat with the ingredients to make 4 or 5 layers of squash flavored with the herbs, lemon and olive oil. Finish with a nice drizzle of the olive oil and herbs. Set aside to allow the squash to soften slightly, about 30 minutes. Lay the slices of cheese on top. Serve.
Blackberry Kir Royale 1 pint blackberries 1/4 cup black currant liqueur (recommended: Creme de Cassis) 1 bottle Prosecco or cava, chilled Instructions: Puree berries in a blender or food processor with 1/4 cup black currant liqueur. Pour pureed berries through a fine mesh sieve placed over a container with pourable spout. Fill champagne glasses about 1/4 full with the puree and top with the sparkling wine of your choice. A la votre!!!!
Pat's Stuffed Turkey Burgers 2 cloves garlic, finely chopped 1/2 Vidalia onion, finely chopped 1 1/2 pounds ground turkey 2 teaspoons Dijon mustard 1 teaspoon soy sauce Salt and freshly ground black pepper 8 slices pepper jack cheese, cut from an 8-ounce block 1 beefsteak tomato, sliced into 3/4-inch thick rounds Olive oil 4 large onion buns or rolls Spicy Mayo Sauce, recipe follows Lettuce 1/2 cup mayonnaise 2 tablespoons hot chili sauce (recommended: Sriracha) 1/2 lime, juiced Instructions: Preheat grill over medium-high heat. Add the garlic, onion, turkey, mustard, soy sauce, and salt and pepper, to taste, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 8 equal-sized balls and flatten them into patties. Lay 2 slices of cheese on 4 of the patties and cover each with another patty. Pinch the edges to seal the patties closed, so the cheese will not melt out. Season the tomatoes with salt and pepper, to taste, and brush with olive oil. Grill for 2 minutes per side. Remove from the grill to a plate. Toast the buns on the grill and set aside. Grill the burgers until cooked through, about 5 to 6 minutes per side. Transfer the burgers to the buns and top with Spicy Mayo Sauce, lettuce and grilled tomatoes. Combine all the ingredients in a small bowl.
Jumbo Shrimp with Basil and Mint Pesto 3/4 cups lightly packed fresh mint leaves 1/2 cup lightly packed fresh basil leaves 1/4 cup pine nuts, toasted 1 garlic clove 1/4 cup olive oil 2 tablespoons freshly grated Parmesan Salt and freshly ground black pepper 2 pounds uncooked jumbo shrimp, peeled and de-veined 2 tablespoons extra-virgin olive oil Instructions: Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper. Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again. Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat. Transfer the shrimp to a platter and serve.
Strawberry Shortcakes, Deconstructed 2 cups all-purpose flour Granulated sugar 1 tablespoon baking powder 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 2 extra-large eggs, lightly beaten 1/2 cup cold heavy cream 1 egg beaten with 2 tablespoons water or milk, for egg wash 2 pints fresh strawberries, hulled and thickly sliced 2 tablespoons Grand Marnier liqueur Sweetened whipped cream Instructions: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky. Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan. To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.
Honey Ice Cream 2 cups whole milk 6 egg yolks 1/2 cup honey 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 cup sour cream Instructions: Heat milk to boiling point in a saucepan. Cover pan and remove from heat. Whisk egg yolks and honey together in a bowl until thickened. Stir in vanilla and cinnamon. Slowly pour hot milk into the egg yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon). Do not allow to boil. Allow custard to cool to room temperature. Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours). Freeze in an ice cream maker until just beginning to set. Stir in sour cream and freeze in the ice cream maker until set.
Braised Cornish Hen with Apricots and Dates 4 Rock Cornish Hen, fresh about 1216 ounces each 1/2 cup dried apricots 1/2 cup pitted dates 2 tablespoons sugar 1/4 cup orange liqueur Juice of 2 limes (about 1/4 cup) 1/2 cup dry white wine 1 cup roasted chicken stock Salt and freshly ground black pepper to taste 2 bay leaves 2 teaspoons dried thyme Olive oil, for brushing birds Instructions: Preheat the oven to 375 degrees. Rehydrate the apricots by covering them with boiling water and steeping them for 10 minutes before draining and slicing into quarters. Pit and roughly chop the dates, mix them with the apricots, and set aside. Combine the sugar with all of the liquid ingredients. Bring to a boil and simmer 10 minutes, then set aside. Season the Cornish Hens, inside and out, with salt and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside each bird and close the body cavity by tieing with twine or with a skewer or toothpicks so that the bird holds its shape. Brush the hens with olive oil, place them breast side down in a roasting pan, and roast for 20 minutes. At the end of 20 minutes, pour off any excess fat from the pan turn the birds breast side up and roast 20 minutes more. At the end of this 20 minute roasting period, add the apricots, dates, and the liquid to the roasting pan, and braise the contents of the pan together for another 25 minutes. Check the oven every so often to see that the liquid has not all evaporated. If it has, add enough water to keep the bottom third of the hens moist. At the end of the cooking time, allow the hens to rest 10 minutes before serving. Place one hen on each dish and pour some of the apricot and date sauce over the top.
Biscuits de Chocolat Small Chocolate Cakes Two 1-ounce squares semisweet chocolate, grated 1 cup sugar 4 egg yolks 8 egg whites, beaten stiff 1/2 cup cake flour 2 tablespoons confectioners' sugar Instructions: Preheat the oven to 325 degrees. Beat the grated chocolate, sugar, and egg yolks in a bowl until thick and creamy. Fold in the stiffly beaten egg whites. Sift the flour over the mixture and fold it in gently. Set cupcake papers out on a cookie sheet and spoon a small amount of batter -- not more than 1/4 cup -- into each one. Sift the confectioners' sugar over the batter. Bake immediately, until the tops are firm, about 15 to 20 minutes. Remove from oven and cool on a wire rack.
Grilled Vegetable and Swordfish Kebabs 1/2 cup olive oil, plus more for oiling the grill grates 1 tablespoon grated garlic 1 tablespoon grated ginger Zest of 1 lemon Salt and freshly ground black pepper 2 pounds swordfish, cut into 1-inch cubes 4 to 6 mini bell peppers of varying colors 1 medium red onion, cut into 1-inch pieces, ends kept on 1 medium zucchini, cut into 3/4-inch-thick rounds 1 cup cherry tomatoes Juice of 1 lemon 1 cup mayonnaise 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley 2 teaspoons minced garlic 1 teaspoon Dijon mustard 1 teaspoon sherry vinegar 1/2 teaspoon hot sauce 8 pieces pita or naan, toasted on the grill Chopped fresh cilantro, for garnish Chopped fresh parsley, for garnish Instructions: For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature. For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use. When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.) Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers. Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side. To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.
Homemade Yogurt With Apple Compote 4 cups whole milk 1/4 cup nonfat dry milk 1/4 cup maple syrup (optional) 1/4 cup plain yogurt with active cultures 6 cups diced peeled Granny Smith apples 1/4 cup brown sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon a pinch of salt 1/4 cup water a pinch of salt Instructions: Heat the milk in a large saucepan over medium-low heat until a thermometer registers 185 degrees F. (The milk should be steaming but not boiling.) Turn off the heat and slowly whisk in the dry milk. Whisk in the maple syrup, if using. Let the milk mixture cool to 110 degrees F, 20 to 30 minutes. Whisk in the plain yogurt. Pour the milk mixture into a large jar or glass bowl. Cover with a kitchen towel or plastic wrap vented with a few holes. Set aside in a warm place (90 degrees F to 105 degrees F), such as near a heater or in a cooler with a thermos filled with hot water, 12 to 18 hours. (The longer it sits, the thicker and tangier the yogurt will be.) Transfer the yogurt to the refrigerator; chill at least 8 hours. Stir before serving. Combine 6 cups diced peeled Granny Smith apples, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of salt and 1/4 cup water in a skillet over medium heat. Simmer until soft, stirring, about 30 minutes.
California Avocado Toast with Fried Egg 1 slice True Goodness¿ by Meijer¿ Organic Multigrain Bread, toasted ½ ripe avocado, mashed 1 True Goodness¿ by Meijer¿ Organic Cage Free Egg with Omega-3 Salt and pepper to taste Instructions: Spread mashed avocado on toast. Spray nonstick skillet with cooking spray and fry one egg. Place cooked egg onto avocado toast, sprinkle with salt and pepper.
Breakup Cake Flour-based baking spray, for the pans 2 1/2 cups all-purpose flour 2 cups granulated sugar 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons fine-grain sea salt 3 large eggs 1 1/2 cups buttermilk 1 tablespoon vanilla extract 1/2 cup vegetable oil 1 cup boiling water 2 ounces bittersweet chocolate, finely chopped 1 teaspoon expresso powder 1 1/2 cups (3 sticks) unsalted butter 5 cups confectioners\u2019 sugar 1 tablespoon clear vanilla extract Milk or cream, for thinning Pastel pink gel food color 2 2/3 cups mini marshmallows 1 cup confectioners\u2019 sugar, plus more for kneading and dusting Red, orange, yellow, green, blue and purple gel food color Instructions: For the cake layers: Preheat the oven to 350 degrees F. Coat three 6-by-3-inch heart-shaped cake pans with flour-based baking spray; set aside. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the whip attachment, combine the eggs, buttermilk, vanilla extract and vegetable oil. Beat on medium-low speed until combined. Reduce the speed to low and add the flour mixture a little at a time. Scrape down the bowl and mix again briefly. In a small bowl, combine the boiling water, bittersweet chocolate and espresso powder. Mix until the chocolate is melted and the espresso is dissolved. With the mixer running on low speed, add the chocolate mixture to the batter. Mix until combined. Scrape down the sides of the bowl and mix again until a thin batter forms. Divide the batter among the prepared pans, filling each no more than two-thirds full. Bake until the cakes are well puffed and the centers are set, about 30 minutes; a toothpick tester should come out clean or with a few moist crumbs clinging to it when the cake is properly baked. Allow the cakes to cool in the pans for 10 minutes, then turn out to wire racks to cool completely. When the cakes are cool, level the tops using a serrated knife or cake leveler. For the pink vanilla buttercream: In the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners\u2019 sugar. Mix until crumbly, about 1 minute. Add the vanilla extract and beat again on medium-high speed. Lower the speed and add the milk or cream 1 tablespoon at a time to thin the mixture. Beat on high speed until the frosting is thick, white and fluffy. Add the pastel pink gel food color a little at a time until a soft but consistent pastel hue is achieved. Transfer the frosting to a piping bag with a hole snipped in the end. Place a cake layer on a serving plate or cake board. Top the cake so that it has a 1/4-inch layer of buttercream; smooth with an offset spatula. Repeat with a second cake layer and more buttercream. Top with the remaining cake layer. Pipe the buttercream all around the edges and top of the cake. Smooth the surface using an offset spatula. Refrigerate the cake until set, about 30 minutes. For the marshmallow fondant: Place the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until the mixture can be stirred smooth. This will take about 1 minute to 1 minute 30 seconds. Add the confectioners\u2019 sugar and stir to combine. When the mixture is too stiff to stir, knead with gloved hands until smooth and pliable. Add more confectioners\u2019 sugar if the mixture is sticky or too lax to hold its shape when you roll it into a ball. On a confectioners\u2019 sugar-dusted work surface, cut the fondant into 6 portions. Tint each portion with one color of each food coloring so that you have a ball of red, orange, yellow, green, blue and purple. Roll each color of fondant except the red to 1/8 inch thickness. Using a 2.5-inch heart-shaped cookie cutter, cut out 2 hearts from each piece (you may not use all of the hearts on the cake, but have extra for practice when penning messages). Transfer them to a parchment paper-lined baking sheet and let them dry for 20 minutes, or until the surfaces are dry and firm to the touch. Using a red food color marker, pen unromantic messages on each heart, such as NO THX, NOPE, NEXT, BYE, PASS and CYA. Let stand until dry, about 5 minutes. Apply dots of leftover buttercream to the backs of the hearts to apply them to the outside of the cake. Press gently because the dry surfaces of the hearts will crack with too much pressure. Roll out the red fondant to 1/8 inch thickness. Use 1.5-inch letter fondant cutters to cut out \u2018ITS OVER\u2019. Use a small paring knife or kitchen-dedicated X-Acto knife to freehand cut a small apostrophe from the fondant. Apply the message to the top center of the cake. Use leftover frosting on the backsides of each letter if they don\u2019t stick naturally. Refrigerate the cake to set the decors, about 10 minutes. Bring the cake to room temperature before serving for best flavor and texture.
Herb Grilled Vegetables 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic) 1/2 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black pepper 1 large red onion, thickly sliced (about 1 cup) 1 large red or green pepper, cut into wide strips (about 2 cups) 1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups) 2 cups large mushrooms Instructions: Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture. Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during cooking and brushing often with the broth mixture. Tip: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.
Orange-Pistachio Phyllo Diamonds 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly, plus more for the pan 1 7-ounce log almond paste, broken into small pieces 2 large eggs plus 2 egg yolks 1 cup sugar 2 tablespoons orange blossom water 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon pure vanilla extract 8 ounces frozen phyllo sheets, thawed and torn into pieces 3/4 cup fresh orange juice 1/4 cup honey 1 tablespoon fresh lemon juice 1/4 cup unsalted pistachios, finely chopped Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch square baking dish. Combine the almond paste, whole eggs, egg yolks, melted butter and 1/4 cup sugar in a food processor. Pulse until combined with a few small lumps of almond paste. Add 1 tablespoon orange blossom water, the baking powder, salt and vanilla; pulse to combine. Add the phyllo pieces and pulse until finely chopped. Spread the mixture evenly in the prepared pan. Bake until golden brown and firm on top, 25 to 30 minutes. Meanwhile, make the syrup: Heat the orange juice, honey, lemon juice, the remaining 3/4 cup sugar and the remaining 1 tablespoon orange blossom water in a small saucepan over medium heat, stirring, until dissolved, about 5 minutes. Remove from the heat and cover to keep warm. Remove the baking dish from the oven and immediately pour half of the syrup over the cake; let soak in, 15 minutes. Add the pistachios to the remaining syrup and pour over the cake, spreading the pistachios with a rubber spatula. Transfer to a rack and let cool completely in the pan, about 3 hours, tipping the pan occasionally to distribute the syrup. Cut diagonally into small diamonds.
Oyster Po Boy Sliders 2 cups mayonnaise 2 tablespoons chopped fresh curly parsley 1 tablespoon chopped capers 1 tablespoon Dijon mustard 1 tablespoon minced onions 1 tablespoon sweet relish, juice squeezed out Juice of 1 lemon 3 cups shredded cabbage 1/2 cup shredded carrots 1/4 cup julienned red onions 1/4 cup chopped fresh curly parsley 1/4 cup sugar 2 tablespoons apple cider vinegar 1 1/2 cups mayonnaise 2 tablespoons Dijon mustard 2 teaspoons celery salt 1 teaspoon freshly ground black pepper 4 cups vegetable oil 2 cups all-purpose flour 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 3 large eggs, beaten 2 cups panko breadcrumbs 24 freshly shucked oysters 8 soft slider buns 2 cups shredded iceberg lettuce 8 slices ripe tomato Instructions: For the tartar sauce: Mix together the mayonnaise, parsley, capers, mustard, onions, relish and lemon juice in a medium bowl. Set aside. For the coleslaw: Put the cabbage, carrots, onions and parsley in a large bowl. Mix together the sugar and vinegar in a medium bowl until the sugar is dissolved. Mix in the mayonnaise, mustard, celery salt and black pepper. Pour the dressing into the cabbage mixture and fold. Reserve. For the oysters: Heat the oil in a heavy-bottomed saucepan until a deep-fry thermometer inserted in the oil registers 350 degrees F. Mix together the flour, salt and pepper in a shallow bowl. Put the eggs in another shallow bowl and the panko in a third. Dip the oysters first in the seasoned flour, next in the beaten egg and finally in the panko. Slip the oysters into the oil and deep-fry until golden brown; drain on paper towels. Putting it all together: Spread some tartar sauce on the buns. Place 2 oysters on each bottom bun, and top with lettuce and tomato. Finish with the top buns. Put some coleslaw on each plate and top with 2 more oysters.
Grilled Pappadums with Spicy Lentil Dip 1 package pappadums, quartered (flavored with garlic, if possible) Peanut oil Spicy Lentil Dip: 3 cups cooked lentils 1/2 cup coarsely chopped red onion 4 cloves garlic, coarsely chopped 1 serrano pepper, coarsely chopped 2 tablespoons white wine vinegar 2 tablespoons olive oil 1/4 teaspoon cumin Salt and freshly ground pepper 1/4 cup coarsely chopped cilantro Instructions: Preheat grill. Brush each quarter with oil on both sides. Grill on each side until blistered, about 10 to 12 seconds on each side. Spicy Lentil Dip: Place lentils, onion, garlic, pepper and vinegar in the bowl of a food processor. Process until smooth. Slowly add the olive oil. Season with cumin, salt and pepper and pulse 3 times. Remove to a bowl and garnish with cilantro.
Baked Cheese with Chorizo Vegetable oil, for oiling the baking dish 6 ounces chorizo or spicy Italian sausage, casings removed 1/4 cup chopped onion 1 large garlic clove, minced 2 cups grated Oaxaca or mozzarella cheese 6 flour tortillas, warmed Instructions: Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish. In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine. Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
Kumquat-Peppercorn Compote with Cow's Milk Cheese 1 cup water 1/4 cup sugar 1/4 pound kumquats, cut crosswise into 1/8-inch-thick slices and seeded 2 teaspoons whole peppercorns 1 star anise 6 large slices hearty Italian-style bread 6 ounces aged cow's milk cheese (or use any aged goat's or sheep's milk cheese) Instructions: Preheat the oven to 450 degrees F. To make the compote: In a medium heavy-bottom pot, bring the water and sugar to a boil. Continue cooking until the mixture is reduced by half, about 5 minutes. Turn the heat to medium-low and add the remaining ingredients except the cheese and bread. Cook, stirring occasionally, until the kumquats are soft, 5 to 6 minutes. Let cool to room temperature. (Makes about 1/2 cup.) Cut the bread slices into 3 pieces each. Place on a baking sheet and toast in the oven until light brown. Turn the slices and toast. Let cool completely. To serve, place a little compote on each slice of bread. Serve the cheese alongside.
Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette 6 large Yukon gold potatoes, scrubbed Salt 1 teaspoon lemon zest 2 lemons, juiced 4 cloves roasted garlic 1 tablespoon Dijon mustard 2 tablespoons chopped fresh rosemary leaves Freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup canola oil Sprigs fresh parsley, for garnish Instructions: Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling. While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using. Heat the grill to high. Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.
Gingerbread Cookie Cutouts 2 cups vegetable shortening 4 sticks (1 pound) unsalted butter 14 cups bread flour, plus more for dusting (See Cook's Note) 2 cups sugar 1/3 cup ground ginger 3 1/2 tablespoons ground cinnamon 1 tablespoon fine salt 1 teaspoon ground cloves 3 cups dark corn syrup 2 1/2 tablespoons pure vanilla extract Royal Icing, recipe follows 2 pounds confectioners' sugar 1/2 cup plus 2 tablespoons meringue powder (egg white powder) Food coloring, as desired Instructions: Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, sugar, ginger, cinnamon, salt and clove into a large bowl. Mix the melted butter into the flour mixture with an electric mixer on medium-low until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 4 equal portions. Press into disks about 1/2-inch thick. Wrap in plastic and refrigerate for at least 2 hours or up to overnight. Dust the dough and a work surface with flour. Roll 1 piece of the dough out about 1/4-inch thick. Cut into desired shapes. Transfer cut-outs to 2 parchment-lined baking sheets leaving about 2-inches in between each. Refrigerate until firm, about 30 minutes. Gather up the scraps, re-roll and cut out. Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Bake the gingerbread until a rich tawny brown, 25 to 30 minutes. Cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Decorate as desired with the Royal Icing. Store at room temperature in an air-tight container for up to 5 days. Repeat with the remaining dough. Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer on medium-low until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting. Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store the icing, covered, with plastic wrap on the surface.
Slow Cooker Red Beans and Rice 1 pound dried red beans 1/2 pound andouille sausage, chopped 3 ribs celery, chopped 1 smoked ham shank 1 medium onion, chopped 1 large green bell pepper, chopped 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon cayenne 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/2 teaspoon brown sugar Kosher salt 4 cups chicken stock 8 cups cooked long-grain white rice, for serving 4 scallions, chopped Instructions: In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix. Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
Pistachio Stars 8 ounces (227 grams) unsalted raw shelled pistachios 1/4 cup (30 grams) confectioners' sugar, plus more for rolling 1/4 teaspoon (large pinch) orange zest 2 large egg whites Generous pinch salt 1 cup (227 grams) superfine (baker's) granulated sugar Nonstick cooking spray, for your hands Instructions: In a food processor, grind together the pistachios with the confectioner's sugar and zest until the pistachios are very finely ground. Set aside. Combine the egg whites and salt in the bowl of a very clean and dry mixing bowl. Whisk with an electric mixer until the egg whites become foamy. Slowly add the superfine granulated sugar and beat on high until you get stiff, white peaks (this can take a few minutes). Set aside about one-quarter of the meringue mixture (just eyeball it). Fold the remaining meringue into the ground nut mixture until you've created a thick paste. Preheat the oven to 300 degrees F. Sift a generous layer of confectioners' sugar onto a piece of parchment. Flatten the paste onto the parchment with your hands (spray your hands with nonstick cooking spray to keep the paste from sticking to your hands). Sift a generous layer of confectioners' sugar on top of the paste and top with another piece of parchment. Roll to about 1/4 inch thick. Using a 2-inch star-shaped cookie cutter (dipped in confectioners' sugar to keep the cutter from sticking), stamp out the stars and place on a parchment-lined cookie sheet an inch or so apart (the cookies don't spread, so there's not much worry). Using a small offset spatula, smear the tops of each star with a light layer of the reserved meringue. Continue with the rest of the cookies and a second parchment-lined cookie sheet. Bake until the meringue just begins to brown, about 15 minutes. The cookies should be light and chewy, not hard and crunchy.
Smoked Crispy Chicken Drums with Maple Butter Hot Sauce 1/2 cup kosher salt 1/2 cup sugar 2 quarts water 8 chicken drumsticks 1/4 cup vegetable oil 1 tablespoon cornstarch 1/2 stick salted butter 1/4 cup hot sauce 1/4 cup maple syrup Instructions: Mix together the salt, sugar and water in a large bowl until dissolved. Submerge the chicken in the brine and place in the fridge for 1 to 2 hours. Remove the chicken from the brine, pat dry with paper towels and brush with 2 tablespoons of the vegetable oil. Set up a grill with a smoker box filled with wood chips and preheat one side of the grill to high. Once smoking, lower the temperature to medium and place the chicken on the cooler side of the grill. Cover the grill and cook for 1 to 1 1/2 hours, turning each drumstick a few times. Cook until the internal temperature registers 165 degrees F on an instant-read thermometer. Remove the chicken from the grill. Mix together the cornstarch and remaining 2 tablespoons vegetable oil until dissolved. Brush the exterior of the chicken with the mixture. Place the chicken back on the hot side of the grill and cook, turning, until the skin is crispy on all sides. Melt the butter, hot sauce and maple syrup in a small pot over low heat (or in the microwave). Whisk until fully blended, and then pour over the chicken before serving.
Dirty Pickle Ice 8 ounces gin or vodka 1/2 teaspoon dry vermouth 2 tablespoons chilled dill pickle juice 2 pickled okra spears Instructions: Add ice halfway up the cocktail shaker. Add gin, vermouth and pickle juice. Shake well and strain into 2 martini glasses. Garnish with a pickled okra spears.
Basmati Rice Pilaf with Prosciutto, Garbanzo Beans and Orzo 2 tablespoons extra-virgin olive oil 4 ounces sliced prosciutto, roughly chopped 1/4 cup 1/4-inch-diced carrot 1/4 cup 1/4-inch-diced red and green bell peppers, seeded and membrane removed 1 small onion, cut into 1/4-inch dice 1 cup orzo pasta 1 cup basmati rice 3 cups low-sodium chicken broth Juice of 1/2 a lemon 1 cup canned garbanzo beans, drained and rinsed 1 bay leaf Kosher salt and freshly cracked black pepper 1/4 cup sliced scallions 2 tablespoons torn fresh basil leaves 2 tablespoons torn fresh mint leaves Instructions: Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid. Add the prosciutto and crisp until it is lightly golden and the fat renders, about 1 minute. Add the carrots, peppers and onions and cook until softened, about 3 minutes. Stir in the orzo and rice. Toast until the grains are all evenly coated with oil, about 3 minutes. Pour the broth and lemon juice into the same pot. Bring to a boil. Add the garbanzos and bay leaf and stir to combine. Cover, reduce the heat to medium-low and simmer until the orzo and rice are tender. Remove from the heat once the liquid is fully absorbed, 12 to 15 minutes. Let the pilaf stand, covered, for 5 full minutes. Fluff with two forks, remove the bay leaf and season with salt and pepper. Stir in the scallions and serve garnished with the basil and mint leaves.
Tomato and Parmesan Tart 1 sheet pre-made puff pastry dough 1 tablespoon pesto 2 tomatoes, sliced Salt and freshly ground black pepper Grated Parmesan Balsamic Reduction, recipe follows Balsamic Reduction 4 cups balsamic vinegar 1 cup granulated sugar Instructions: Preheat the oven to 450 degrees F. Arrange the puff pastry dough on a baking sheet and bake until golden brown, about 15 minutes. Remove the pastry from the oven and spread it with pesto. Next cover the pastry with overlapping slices of tomatoes. Season with salt and pepper, to taste. Cover the tomatoes with the grated Parmesan and return it to the oven. Bake until the cheese has melted, about 5 to 10 minutes. Remove the tart from the oven and cut it into 6 equal pieces. Arrange the tarts on serving plates and drizzle with balsamic reduction. To make Balsamic Reduction: Combine the balsamic vinegar and sugar in a small sauce pot and bring to a boil over medium heat. Cook until the liquid is reduced by half and has a syrupy consistency, about 30 to 45 minutes. Remove from heat and allow reduction to cool before using. Yield: about 2 cups
Steam-Sauteed Green Beans with Almonds and Parsley 1/4 cup slivered almonds 1 pound green beans, stem ends trimmed 1/3 cup water 2 teaspoons butter, plus 2 teaspoons Scant 1/2 teaspoon salt 1/4 teaspoon finely grated lemon zest 2 tablespoons chopped fresh flat-leaf parsley Freshly ground black pepper Instructions: Heat an 8 to 9-inch pot over medium-low heat. When it is hot, add almonds and toast, stirring frequently, until they are golden brown and fragrant, 2 to 3 minutes. Remove almonds from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 teaspoons butter, and salt, and cover. Increase heat to medium-high, cover and cook until steam escapes around lid. Set timer for 5 minutes and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 1 to 2 minutes longer. Turn off heat, and stir in toasted almonds, lemon zest, parsley, remaining 2 teaspoons butter, and pepper, to taste. Serve immediately.
The Sep Pep Sandwich 10 tablespoons unsalted butter 3 tablespoons finely chopped garlic 2 cups pizza sauce with basil 1 cup tomato juice 3 tablespoons finely chopped garlic 1/2 tablespoon salt 2 loaves hearty French bread 3 cups sliced mushrooms 3 cups shredded mozzarella cheese 2 cups sliced pepperoni (about 80 slices) 1 tablespoon dried oregano Instructions: Preheat oven to 375 degrees F. Make the Garlic Sauce: In a medium bowl, microwave the butter on high until melted, about 3 minutes. Whisk in the garlic. In another medium bowl, whisk together the pizza sauce, tomato juice, garlic, and salt. Set aside. Slice off part of the rounded side of each bread half to create a flat surface. (This will allow the bread to lay flat in the oven.) Cut the loaves open, lengthwise, keeping them intact like a book. Cut each loaf in half, crosswise, to make 4 sections. Arrange the bread on a baking sheet. Using a brush, slather the bread with the garlic sauce. Using a ladle or spoon, cover the bread with tomato sauce (be sure to cover to the edges to prevent burning). Spread about 1/4 of the mushrooms and mozzarella, and 1/2 cup (about 20 slices) of pepperoni across each loaf section and sprinkle with oregano. Bake until all the cheese is melted and the bread is golden brown, about 8 to10 minutes. Serve immediately.
Halushki with Pap's Dumplings 2 cups all-purpose flour 3 eggs 3 ounces milk Salt and pepper 8 ounces (2 sticks) butter 1 large yellow onion, cut into medium dice 1 head savoy cabbage, cut into medium dice 2 tablespoons Hungarian paprika 12 ounces smoked ham, cut into julienne strips Instructions: Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour. Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside. Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.
Roasted Tomatoes 8 ripe plum tomatoes, halved lengthwise 2 tablespoons extra-virgin olive oil 4 to 5 fresh thyme sprigs 4 cloves garlic, chopped 1 tablespoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve.
BLT Bites 4 ounces bacon, chopped 3 tablespoons panko breadcrumbs 1 tablespoon freshly grated Parmesan 1 teaspoon mayonnaise 1/2 teaspoon lemon juice Pinch kosher salt 1/2 heart of romaine lettuce, shredded 6 to 8 cocktail or Campari tomatoes Instructions: Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly. With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat. Cut a small amount off the bottom of each tomato to create a flat surface to sit on. Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato. Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-parmesan breadcrumbs. Serve at room temperature.
Curry Turkey Burgers 1 1/3 pounds ground turkey breast, the average weight of 1 package 2 scallions, thinly sliced A handful cilantro, chopped very fine, about 2 tablespoons, optional 1 inch piece fresh ginger, grated or minced 2 cloves garlic, minced 1/2 red bell pepper, finely chopped Coarse salt 2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste) Drizzle extra-virgin olive oil 5 crusty rolls, split Bib or leaf lettuce Sliced vine-ripe tomatoes Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney) Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips) 1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department 1/4 European seedless cucumber, sliced into thin sticks 1 small red bell pepper, seeded and thinly sliced 3 scallions, thinly sliced on bias 20 leaves fresh basil, shredded Dressing: 1/2 teaspoon crushed red pepper flakes 1 clove garlic, minced 1/4 cup white distilled or rice wine vinegar 2 teaspoons sugar or 2 tablespoons honey 1 tablespoon soy sauce 2 tablespoons vegetable or canola oil 1 teaspoon toasted sesame oil Garnish: Toasted sesame seeds Instructions: Toppings: Combine first 8 ingredients and form into 5 patties. Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat. Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips. Garnish: Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.
Peach Cobbler Pie One 9-inch deep-dish pie crust 2 pounds peaches, peeled and sliced 1/4 cup cornstarch 1/4 cup brown sugar 1/4 cup granulated sugar 1 teaspoon lemon juice 1/2 teaspoon ground cinnamon 1 pinch ground nutmeg 1 pinch kosher salt 1 cup all-purpose flour 1/4 cup cold unsalted butter, cubed 1 teaspoon baking powder 1/2 teaspoon baking soda 1 pinch kosher salt 2 tablespoons granulated sugar 1/2 cup buttermilk Instructions: For the pie filling: Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans. Parbake the pie crust for 5 minutes, remove from the oven and cool. Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well. Transfer the peach mixture to the pie crust. For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds. Do not over process or the topping will become runny. Add the buttermilk and pulse 2 to 3 more times to combine. Dot the topping over the top of the pie filling. Do not make the dots too big or they will not cook through. Sprinkle the remaining 1 tablespoon sugar over the top. Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes. If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking.
Apple Clafouti 1/2 cup unbleached all-purpose flour 1/3 cup plus 2 tablespoons sugar 1/4 teaspoon ground cinnamon Pinch salt 3 eggs plus 1 egg yolk 1 cup whole milk 1/4 vanilla bean, split lengthwise 2 tablespoons unsalted butter Pinch salt 1 1/2 cups peeled and diced Granny Smith apple (about 1 large apple) 2 tablespoons sugar 1 teaspoon grappa, Calvados, or other fruit brandy Confectioners' sugar for dusting 1/3 cup creme fraiche Instructions: Preheat the oven to 400 degrees F. Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples. Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet. Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche. Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans. To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa.
Crispy Scallops with Fresh Water Chestnuts 1/2 gallon vegetable oil for frying 8 to 12 (U 10) scallops Salt and pepper 1 cup cornstarch 4 to 6 Thai chilies 8 to 12 water chestnuts 4 bunches scallions, cut on the bias 2 cups shiitake mushrooms 1/4 cup red wine vinegar 1/2 cup sugar 1 tablespoon ginger, julienned 1 bunch Thai basil 1 bunch cilantro 1 cucumber, thinly sliced Instructions: In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.
Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes 2 medium ripe tomatoes, coarsely chopped 2 tablespoons red onion, finely diced 1 tablespoon finely chopped parsley 1/2 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/4 cup olive oil Salt and freshly ground pepper 1 cup aged sherry vinegar 1/4 cup Dijon mustard 1/2 cup honey 2 tablespoons ancho chile powder Salt and pepper 1 tablespoon olive oil 4 salmon steaks, 6 or 7 ounces each 1 stick unsalted butter 1 pound new red potatoes, boiled and halved 1/2 cup finely chopped parsley Salt and freshly ground pepper Instructions: For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.;
Stuffed Mushroom Eyeballs 1 1/2 pounds white mushrooms (about 28) 8 ounces cream cheese, at room temperature 1 cup shredded sharp white Cheddar (about 2 ounces) 2 small cloves garlic, grated Kosher salt and freshly ground white pepper Sun-dried tomatoes (not packed in oil), for decorating Sliced canned black olives, for decorating Instructions: Preheat the oven to 400 degrees F; line 2 baking sheets with parchment. Remove the stems from the mushrooms and reserve for another use. Use a melon baller or 1/4-teaspoon measuring spoon to scoop out any remaining stems and gills from inside the mushroom caps. You want to create a large enough cavity to fit 1 1/2 to 2 teaspoons of filling. Combine the cream cheese, Cheddar, garlic, 1/4 teaspoon salt and a few grinds of white pepper in a large bowl. Transfer the mixture to a piping bag. Arrange the mushroom caps on the prepared baking sheets. Pipe 1 1/2 to 2 teaspoons of the filling into each mushroom cavity and smooth the tops with a small offset spatula. (The filling will rise as it bakes, so it should not be higher than the opening of the mushroom cavity.) Cut the sun-dried tomatoes into thin strips, trimming as needed to fit the mushrooms. Top each mushroom with a few strips (they look more like veins if you scrunch them before placing them on the filling). Place an olive slice in the center of each mushroom and press into the filling to adhere. Bake until the mushrooms are tender and the filling has risen slightly, 15 to 17 minutes. (If any of the olives slide during baking, move them back into place when they come out of the oven.) Let cool slightly before serving.
Lamb Chops with Mint and Vinegar 1 pint dry white wine 2 heads garlic, not peeled or separated, cut in 1/2 through the cloves 1 large bunch mint (reserve enough leaves for 2 tablespoons coarsely chopped) Use the rest for broth 2 quarts veal stock, or canned chicken broth Oil, for sauteing 4 double rib lamb chops 1/4 cup red wine vinegar 3 to 4 tablespoons cold butter, cut into cubes Salt and pepper Sugar Instructions: Make broth by combining the lamb trimmings (or use lamb shank cut up), wine, garlic, mint and stock. Bring to a boil then reduce to a simmer for 1 hour. Skim occasionally. Strain broth through a fine chinoise and set aside, remove fat from top as it cools and comes to the surface. (This will be more broth than you need for 4 chops) In a hot saute pan with a little oil, saute lamb chops on all sides until medium-rare. Finish in the oven, if necessary. Set chops aside to rest for a few minutes while you make the sauce. Wipe out the saute pan and pour in the red wine vinegar, reduce over high heat until almost dry. Add 1 cup of the lamb broth and continue to reduce by about 1/2. Reduce heat to low and swirl in the butter to lightly thicken the sauce. Season with salt and pepper and a tiny pinch of sugar. If desired add more vinegar. Stir in the chopped mint and any juices from the lamb chops.
Hasselback Cajun Chicken 4 skinless, boneless chicken breasts (about 8 ounces each) 2 tablespoons vegetable oil 1 teaspoon Cajun seasoning Kosher salt and freshly ground pepper 1 3-ounce link andouille sausage, thinly sliced on an angle 1/2 small green bell pepper, thinly sliced 1/4 small onion, thinly sliced Chopped fresh parsley, for topping Instructions: Preheat the oven to 450 degrees F and line a baking sheet with foil. Make 5 crosswise slits in the top of each chicken breast with a paring knife, cutting about three-quarters of the way through. Rub the chicken all over with 1 tablespoon vegetable oil, then rub with the Cajun seasoning, making sure to season inside the slits; season lightly with salt and pepper. Arrange on the prepared baking sheet. Toss the sausage, bell pepper and onion with the remaining 1 tablespoon vegetable oil. Stuff the mixture into the slits on each chicken breast. Roast the chicken until it is just cooked through, about 15 minutes. Top with parsley.
Zucchini-Corn Fritters 2 medium zucchini, coarsely shredded Kosher salt 1 tablespoon unsalted butter 1/2 small onion, finely chopped 1 clove garlic, finely chopped 2 ears corn, kernels cut off 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1/4 teaspoon baking soda Freshly ground black pepper 3/4 cup buttermilk 1 large egg Vegetable oil, for frying Instructions: Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside. Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined. Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
Grilled Swordfish with a Grilled Mango Salsa 1 ear corn, shucked 2 ripe mangoes, peeled and cut into large wedges 2 limes, peeled, segmented and diced plus juice of 1/2 lime 1/4 cup small diced red onion 1/2 habanero chile, minced 1/4 cup fresh cilantro, minced, plus extra leaves for garnish 1 avocado, small diced Kosher salt 1 teaspoon ancho chile powder 1 teaspoon ground coriander Four 6-ounce swordfish steaks 1/4 cup extra-virgin olive oil, plus more for drizzling Instructions: Preheat a grill to medium-high. Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt. Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness. Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.
Caramel Pecan Cups 4 oz. semi-sweet chocolate or dark chocolate, chopped ¼ cup heavy cream 1 pkg. (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions 2 tbsp. caramel topping 2 tbsp. chopped toasted pecans Instructions: 1.Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth. 2.Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.
German-Style Sweet Potato Salad 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces Kosher salt 1 pound bacon, cut into 1-inch pieces or lardons 1 medium red onion, cut into 1/4-inch dice 2 tablespoons whole-grain or stone-ground mustard 1/4 cup white vinegar 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh parsley Instructions: Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes. Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper. Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.
Chicken Parmesan 4 cups vegetable oil Six 6-ounce chicken breasts 1 cup all-purpose flour 2 cups egg wash (equal parts egg and cream) 2 cups egg wash (equal parts egg and cream) 1 cup shredded mozzarella 1 1/2 pounds cooked spaghetti 1/4 cup grated Parmesan 3 cups prepared marinara, warmed Instructions: To prepare, preheat the oil to 350 degrees F in a large pan. Preheat the oven to 375 degrees F. Prepare the chicken by lightly covering with flour. Tip off any excess flour. Next, dip the floured chicken into the egg wash. Add the chicken to the oil in batches and cook until golden brown, 6 to 7 minutes. Remove from the oil and place on paper towels to allow any excess oil to drain. After draining, cover the chicken with equal amounts of mozzarella and bake until the cheese melts, about 5 minutes. Meanwhile, add the cooked pasta to a colander and submerge in simmering water to heat, 1 minute. Remove from the water. Allow the heated pasta to drain any excess water, and then portion equally into bowls. Finally, add the cooked chicken atop the pasta. Finish with the warmed marinara and Parmesan. Serve.
Cantaloupe Liquado 2 1/2 cups chopped cantaloupe (about 1 small) 1 1/2 cups cold milk 2 cups chopped ice 3 tablespoons honey Instructions: Combine the cantaloupe with the milk, ice, and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately.
Thin Lemon Pancakes with Sweetened Sour Cream and Blueberries 2/3 cup milk 6 tablespoons all-purpose flour 4 tablespoons granulated sugar 2 teaspoons grated lemon zest plus 2 teaspoons fresh lemon juice Kosher salt 2 large eggs 2/3 cup sour cream 2 tablespoons unsalted butter 1 cup blueberries Confectioners' sugar, for dusting Instructions: Puree the milk, flour, 2 tablespoons of the granulated sugar, the lemon zest, a large pinch of salt and the eggs in a blender. Whisk the sour cream, lemon juice, a pinch of salt and the remaining 2 tablespoons granulated sugar together in a small bowl. Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour half of the batter into the skillet and cook until set, without flipping, 2 to 4 minutes. Gently slide onto a plate. Make another pancake with the remaining butter and batter. Cut each pancake in half and set on a dessert plate. Fold the pancake halves into triangles and dollop with the sweetened cream and top with the blueberries. Sprinkle with confectioners' sugar and serve.
Fennel and Sausage Ragu over Pasta 1 fennel bulb (sometimes called anise) with fronds 1 medium onion, chopped 1 tablespoon olive oil 1 pound sweet Italian sausage, casings discarded 1/2 cup dry white wine 2 cups prepared marinara sauce 1 pound rotini, fusilli, or other spiral pasta Instructions: Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes. While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.
Hoagie-Style Pizza 2 (1-pound) bags store-bought pizza dough, cut into halves Olive oil, for drizzling Sea salt Olive Tapenade, recipe follows Sun-dried Tomato Chutney, recipe follows Mortadella, for topping Soppressata, for topping Salami, for topping Prosciutto, for topping 1/2 cup chopped dried black mission figs 1/2 cup chicken stock 1 tablespoon extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1/4 teaspoon cayenne pepper 1/2 cup pitted kalamata olives 1 tablespoon chopped garlic 1 teaspoon cracked black pepper 1/2 tablespoon sea salt 1/2 cup sun-dried tomatoes in oil, minced 1 tablespoon chopped garlic 1 teaspoon sugar 1 tablespoon white balsamic vinegar 1 tablespoon crushed red pepper flakes 1/2 tablespoon sea salt 1 teaspoon black pepper Instructions: Punch down and stretch pizza dough. Drizzle olive oil onto both sides and sprinkle lightly with sea salt. Rub in well, but do not saturate with oil. Grill pizza dough for about 1 1/2 to 2 minutes on each side. Spread tapenade or chutney thinly onto crust. Lay a few slices of cured meat on top (in any order or amount) and serve at room temperature. In a medium saucepan, heat figs in chicken stock until warm and hydrated. Drain when ready. In a food processor, pulse together all of the remaining ingredients, including the figs. Place in a bowl and set aside until ready to assemble the pizza. In a food processor, pulse all the chutney ingredients. Place into a bowl and set aside until ready to assemble the pizza.
Corn Dogs 2 quarts peanut or grapeseed oil, for frying 1 1/2 cups fine yellow cornmeal 1 1/4 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder Kosher salt 1 large egg, beaten 1 3/4 to 2 cups buttermilk 1 tablespoon vegetable oil 1 tablespoon honey 6 hot dogs 2 tablespoons cornstarch Ketchup and mustard, for serving Instructions: Heat the oil to 350 degrees F in a Dutch oven or large saucepan over medium heat. Line a large plate or baking sheet with paper towels; set aside. Sift together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt into a large bowl. Add the egg, 1 3/4 cups buttermilk, the vegetable oil and honey and stir to combine. The batter should be a little thicker than pancake batter¿it should fall off a spoon but not run off it. Dry the hot dogs thoroughly with a paper towel. Insert a long wooden skewer into each hot dog, pushing it almost all the way through to the end. Sprinkle the cornstarch on a small plate and roll the hot dogs in the cornstarch until lightly dusted. Gently tap the hot dogs to remove the extra cornstarch. Pour the batter into a tall drinking glass. Holding a hot dog by the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. (If the batter is not adhering to the hot dog, it is too thick. Add more buttermilk, 1 tablespoon at a time, and redip the hot dog.) Once coated, immediately place the battered hot dog into the oil while still holding the stick. Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the paper towels to drain. Repeat with the remaining hot dogs and batter.
Yu Sang 2 ounces Ahi tuna #1 grade (thinly sliced) 2 ounces spring mix salad greens 1 teaspoon fresh ginger, julienned 1 teaspoon ground peanuts Taro chips 4 ounces plum sauce 2 ounces lemon juice 2 ounces sesame oil Instructions: Make dressing by emulsifying all ingredients together. Toss Ahi tuna in dressing just to coat, set aside. Combine all other ingredients except for taro chips and toss with salad dressing. Pile the salad high on a plate, arrange Ahi tuna around the edge and top with crispy taro chips. Suggested Wine: Vin d'Alsace, Gewurztraminer, Kaefferkopf 1997
Rosewater Gin and Tonic 1 teaspoon dried edible rose petals 6 ounces tonic water 1 1/2 ounces good-quality gin 1/2 to 1 teaspoon rosewater 1 strawberry, for garnish Instructions: Drop 1/2 teaspoon of the rose petals into a highball or Collins glass, fill the glass with ice, then add the remaining 1/2 teaspoon rose petals. Pour in the tonic water, then the gin, then the rosewater, and top off with a bit more ice. Make a slice in the strawberry from the pointed end almost to the root, and balance the strawberry on the rim of the glass.
Slimmed Down Turkey Spinach Meatloaf 3 tablespoons extra-virgin olive oil 2 cloves garlic, smashed 1 large onion, sliced One 10-ounce package frozen spinach, thawed and excess water squeezed out One 10-ounce package frozen spinach, thawed and excess water squeezed out 1 cup 1-percent milk 1 tablespoon finely grated lemon zest 1 tablespoon dried mint 1 tablespoon kosher salt 2 teaspoons Worcestershire sauce Pinch of grated nutmeg 1 large egg plus 1 egg white 1 cooked large baking potato, peeled (about 10 ounces) Freshly ground black pepper 1 pound ground lean turkey 4 plum tomatoes 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon kosher salt Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Heat the olive oil in a small skillet over medium-high heat; add the garlic and onions and cook, stirring occasionally, until soft and brown, about 8 minutes. Transfer to a food processor along with the spinach, milk, lemon zest, mint, salt, Worcestershire, nutmeg, eggs, potato and some pepper. Pulse until everything is finely chopped and evenly mixed together. Use a rubber spatula to transfer the spinach mixture to a bowl. Add the turkey and stir everything together. Transfer the meatloaf mixture to a 9-by-5-inch loaf pan (1 1/2 quarts) and bake until the mixture is cooked through, 1 hour 15 minutes. Let rest for 5 minutes. For the tomato salad: Meanwhile, chop the tomatoes and toss with the olive oil, parsley and salt in a medium bowl. Slice the meatloaf and serve it with the tomato salad.
Grilled Shrimp with Roasted Corn and Black Bean Salsa 2 ears fresh corn, husked 1 tomato, cored, seeded, chopped 1 cup drained canned black beans 1/2 small red onion chopped 1/2 bunch fresh cilantro, leaves chopped 1/2 fresh lime, juiced 2 jalapeno chilies, seeded and minced 1/2 teaspoon ground toasted cumin seeds 1/4 cup dry white wine 2 tablespoons olive oil 1 1/2 pounds large uncooked shrimp, peeled, deveined Instructions: Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally. Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa on platter. Top with shrimp skewers.
Chimichurri Cheesesteaks 2 cups packed fresh flat-leaf parsley leaves (about 2 bunches) 4 garlic cloves, chopped 1/4 cup lemon juice 2 tablespoons extra-virgin olive oil 1 3/4 teaspoons kosher salt 1 1/4 teaspoons freshly ground black pepper 4 cups thinly sliced sweet onion (about 2 onions) 2 tablespoons vegetable oil 1 1/2 pounds boneless chuck-eye steaks (3¿4 to 1-inch thick) 4 (7 to 8-inch) hoagie rolls, split 1/4 pound thinly sliced provolone cheese Heavy-duty aluminum foil Instructions: Preheat outdoor grill to medium-high heat. Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; set aside. Cook onion and 1/2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness. Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls. Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts.
Eggnog 3 cups milk 1 large strip orange zest 2 large strips lemon zest 1 vanilla bean, split and vanilla seeds scraped loose 4 large egg yolks 1/2 cup sugar, plus 2 tablespoons 2 egg whites 2/3 cup white rum 2 to 3 tablespoons bourbon, optional Freshly grated nutmeg Finely grated orange and/or lemon zest Instructions: Put 2 cups of the milk, both citrus zests, and the vanilla bean and tar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and the 1/2 cup sugar in a medium bowl until lightened in color. Gradually pour the hot milk into the eggs while whisking constantly. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Transfer custard to a large bowl; cool to room temperature. (To speed this up, set bowl in another bowl of ice.) Put about 1 inch of water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold a soft peak, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, cover, and refrigerate until ready to serve. Transfer eggnog to a punch bowl or pitcher. Pour into small cups and garnish with freshly grated nutmeg and citrus zest. Drink.
Scallops Poached in Chamomile Tea 9 tablespoons rice vinegar 5 tablespoons sugar 1 tablespoons salt 3 tablespoons water 1 seedless cucumber 1 quart water 1 ounce chamomile tea, loose 1 pound fresh scallops Salt and fresh ground pepper Instructions: In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt and water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Slice the cucumber very finely and toss with the shari(pickling liquid) let sit for 5 minutes. Bring one quart of water to a boil. Add the chamomile tea and let steep for 5 minutes then strain the tea. Salt the tea and keep it simmering. Add the scallops to the salted chamomile tea and let poach until barely cooked. Remove the scallops from the tea and serve over the pickled. cucumbers
Spiced Tomato ABCs 3 tablespoons olive oil, plus more for serving 2 carrots, finely chopped 1 medium yellow onion, finely chopped Kosher salt and freshly ground black pepper 3 cloves garlic, minced 2 tablespoons ground cumin 1 tablespoon harissa, or more to taste 1/2 teaspoon smoked paprika Pinch crushed red pepper flakes 1 tablespoon tomato paste One 28-ounce can or carton chopped tomatoes 1 teaspoon sugar 1 cup alphabet pasta 3/4 cup vegetable stock or broth A few handfuls crumbled feta Handful chopped fresh flat-leaf parsley or cilantro (or a mix) Instructions: Heat the olive oil in a large skillet over medium heat. Add the carrots, onion and a pinch of salt and cook, stirring, until soft and translucent, 10 to 12 minutes. Add the garlic, cumin, harissa, paprika, pepper flakes, a good pinch of salt and a few turns of black pepper and cook until it's all dreamy and smelly, about 2 minutes. Stir in the tomato paste, then the chopped tomatoes and sugar. Reduce the heat to low, then stir in the pasta and stock. Cover and simmer, stirring occasionally, about 15 minutes. Sprinkle bowls of soup with black pepper, drizzle with olive oil and top with the feta and herbs.
Hush Puppies 2 tablespoons ghee 1 teaspoon black or brown mustard seeds (see Cook's Note) 1 serrano pepper, minced 10 to 15 fresh curry leaves 3/4 cup fine yellow cornmeal 1/4 cup all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground turmeric 1/2 teaspoon kosher salt, plus more for sprinkling 1/2 cup buttermilk 1 large egg Zest and juice of 1 lime Frying oil, such as canola or vegetable Handful chopped fresh cilantro Handful fresh or thawed grated coconut Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with a triple layer of paper towels, then set a wire cooling rack over the top. Set aside. For the tempering oil: Warm the ghee in a small skillet or tadka pan over medium heat. Drop a couple of mustard seeds into the ghee; if they sizzle immediately, then it's hot enough. Add the remaining mustard seeds and the green chile. Cook about 5 seconds, then carefully add the curry leaves (they will splutter!). Cook about 30 seconds, then pour into a small bowl and set aside to cool down. For the hush puppies: Whisk the cornmeal, flour, baking powder and soda, turmeric and salt together in a large bowl. In another bowl, whisk the buttermilk, egg and lime zest together. Stir the wet ingredients and the now cooled-off tadka into the cornmeal mixture until just combined. Set aside to rest at room temperature for 10 minutes. Meanwhile, fill 10-inch cast-iron skillet with frying oil about 3/4-inch deep, or fill a deep-fryer. Preheat until it registers 375 degrees F. Drop little balls (about 1 tablespoon) of batter into the oil, being sure not to overcrowd the skillet. Fry, flipping often, until deep golden brown, 2 to 4 minutes. Transfer the hush puppies to the prepared rack, then sprinkle with salt and lime juice and keep warm in oven. To serve, sprinkle with the cilantro and coconut.
Gorgonzola Sauce 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or dolce ) 3 tablespoons freshly grated Parmesan cheese 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley Instructions: Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it s thickened, like a white sauce, stirring occasionally. Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
Mesa Grill's Cauliflower-Green Chile Gratin 3 tablespoons unsalted butter 2 cups whole milk 2 tablespoons flour 1 cup coarsely grated Monterey Jack 1 cup coarsely grated sharp white Cheddar 1/2 cup grated Parmigiano-Reggiano Salt and freshly ground black pepper 1 large head cauliflower, cut into florets 2 poblano chiles, roasted, peeled, seeded and finely diced 4 ounces goat cheese, cut into small pieces Instructions: Preheat oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish with 1 tablespoon butter. Set aside. Place the milk in a small saucepan and bring to a simmer over medium heat. Melt the remaining butter in a medium saucepan over medium heat. Add the flour and whisk until combined with the butter. Let the flour mixture cook for about 60 seconds, do not allow it to get dark. Slowly whisk in the hot milk and continue whisking until the mixture begins to thicken. Let the sauce cook for at least 4 to 5 minutes, whisking constantly. Remove the sauce from the heat and whisk in the Monterey Jack, Cheddar and Parmesan cheeses until slightly smooth, season well with salt and pepper. Place the cauliflower in a large bowl, add the cheese sauce, and poblano and stir until combined. Transfer mixture to the prepared pan and dot the top with the goat cheese. Bake until the cauliflower is tender and the top is lightly golden brown, about 30 to 40 minutes. Remove from the oven and let rest 10 minutes before serving.
Roomful of Mushrooms 1 tablespoon cooking oil 1/2 cup diced onion 1 teaspoon finely chopped garlic 1 teaspoon finely chopped ginger 1 small serrano or jalapeno chili pepper, seeded and thinly sliced 2 ounces snow peas, ends and strings removed 1 small red bell pepper, seeded and cut into 1-inch squares 1 pound assorted mushrooms (e.g. cremini, portobello, oyster or straw), stems trimmed (if using shiitake or oysters, remove stems), cut into slices or bite-size pieces 2 tablespoons oyster-flavored sauce 2 tablespoons sweet rice wine Instructions: In a large skillet or wok, heat oil over medium heat until hot. Add onion, cook and stir until tender, about 3 minutes. Add garlic, ginger, chili pepper, snow peas, bell pepper and mushrooms (except oyster mushrooms if used). Cook and stir until moisture evaporates, 5 to 7 minutes. Add oyster mushrooms (if used). Cook until barely softened, about 2 minutes. Stir in oyster-flavored sauce and wine.
Southern Greens 1/4 cup diced onion 2 cloves garlic, minced 1 ounce cider vinegar 2 bunches collard greens, stems removed 1 bunch mustard greens, stems removed 1 teaspoon molasses 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce (recommended: Tabasco) Salt and freshly ground black pepper Instructions: In a saute pan over medium heat, cook the onions, garlic, and vinegar until the liquid has reduced by half. Add the greens, molasses, Worcestershire, hot sauce, 1 cup water, and salt and pepper. Cover with wax or parchment paper and simmer until the greens are tender, about 30 minutes. Adjust seasoning if needed.
Mexican Chorizo and Turkey Chili 1 tablespoon vegetable or olive oil 1 pound Mexican chorizo, cut from casings 4 cloves garlic, chopped 1 onion, chopped 1 red or green bell pepper, chopped 1 tablespoon ground coriander (a palmful) 1 tablespoon ground cumin (a scant palmful) One 15-ounce can diced tomatoes 1 pound cooked, diced turkey breast 2 to 3 cups chicken stock 2 tablespoons pureed chipotles in adobo 2 tablespoons cornmeal or quick-cooking polenta 1 tablespoon honey Chili-flavored tortilla chips or Fritos, for topping Lime wedges, for serving Instructions: Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.
Miso Soup 4 to 5 cups dashi, recipe follows 2 tablespoons brown miso paste, plus more to taste 2 tablespoons white miso paste, plus more to taste 6 ounces firm tofu, cut into 1/2-inch cubes 2 scallions, white and green, thinly sliced on the diagonal 2 tablespoons aji mirin (sweetened rice wine), optional 6 cups cold water One 12-inch long piece of kombu, wiped with a damp cloth One .88-ounce/25 grams package shaved dried bonito flakes Instructions: In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately. In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.
Hearty Chicken Tortilla Soup Vegetable cooking spray Crisp Tortilla Strips 4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound) 3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic) 1 teaspoon ground cumin 1/2 cup uncooked regular long-grain white rice 1 can (11 ounces) whole kernel corn with red and green peppers, drained 1 cup Pace® Chunky Salsa 1 tablespoon chopped fresh cilantro leaves 2 tablespoons fresh lime juice Instructions: Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often. Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips. Crisp Tortilla Strips: Heat the oven to 425 degrees F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden. Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.
Orzo with Cherry Tomatoes, Feta and Mint 1 pound orzo 1/2 cup extra-virgin olive oil 1 medium shallot, finely chopped 1 clove garlic, peeled and smashed 2 pints cherry tomatoes, quartered 1 cup crumbled feta 1 cup arugula 1/2 cup chopped fresh mint 3 tablespoons white balsamic vinegar 1 1/4 teaspoons kosher salt, plus for the pasta water 1/4 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, about 7 minutes. While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute. Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.
Parsley Salad 4 ounces (about 2 quarts) Italian parsley 2 tablespoons fresh lemon juice 2 tablespoons lemon zest 6 tablespoons walnut oil 2 teaspoons dark sesame oil 1 teaspoon honey Salt and freshly ground pepper 3 tablespoons toasted sesame seeds Instructions: Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems. In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
Summer Garden Pie with Chipotle Cream 4 cups sliced yellow squash 1 cup sliced mushrooms 5 Roma tomatoes, quartered 1 sweet red bell pepper, sliced 1/2 cup sliced green onion 3 teaspoons minced garlic 1/4 cup olive oil 1 teaspoon seasoned salt 1/2 teaspoon black pepper, freshly ground 1/4 teaspoon chipotle pepper powder 4 eggs 1/2 cup half-and-half 1 cup grated Asiago 3/4 cup grated Romano 1 unbaked pie shell 1 cup sour cream 1/4 cup mayonnaise 1/2 teaspoon chipotle pepper powder Instructions: Preheat oven to 375 degrees F. In a large skillet, saute squash, mushrooms, tomatoes, red bell pepper, green onion and garlic in oil over medium heat for about 10 minutes or until almost tender. Transfer vegetables to a medium bowl. Sprinkle vegetables with seasoned salt, pepper, and chipotle pepper. In a bowl, mix eggs, half-and-half and cheeses. Pour 2/3 cup of the egg mixture into the piecrust. Spoon half the vegetables over the egg mixture. Continue layering, ending with egg mixture. Bake 35 to 40 minutes, or until top is golden brown and filling is set. Serve with Chipotle Cream. Mix sour cream, mayonnaise, and chipotle pepper until well blended.
Eton Mess 6 (6-ounce) packages fresh raspberries, divided 1 1/2 cups plus 1/4 cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons framboise liqueur 2 1/2 cups cold heavy cream 2 teaspoons pure vanilla extract 5 to 6 (3-inch) bakery meringue shells, broken in pieces Instructions: Pour 3 packages of the raspberries, 1 1/2 cups of the sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 3 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 1/4 cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.
Egg McMuggin' Breakfast Sandwich 1/2 slice light bread 1/2 cup fat-free liquid egg substitute 1 wedge light spreadable Swiss cheese (recommended: The Laughing Cow Light) 1 1/2 ounces (about 3 slices) extra-lean ham, chopped 1 tablespoon shredded fat-free Cheddar cheese Instructions: Toast bread and cut into cubes. Set aside. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes, egg substitute, cheese wedge pieces, and ham, and stir. Microwave for about a minute. Stir gently, and then top with shredded cheese. Microwave for another 30 to 45 seconds, until scramble is just set. Stir and enjoy!
Curried Rice Salad 1 cup wild and long-grain rice blend 2 cups vegetable stock Kosher salt and freshly ground black pepper 1/2 cup chopped dried apricots 1 large shallot, thinly sliced 2 tablespoons apple cider vinegar 1 teaspoon curry powder 1 teaspoon honey 6 tablespoons extra-virgin olive oil 3 cups baby arugula 1/2 cup toasted pine nuts 2 tablespoons chopped fresh mint Instructions: Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking. Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes. Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined. Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
Tex-Mex Pizzas 4 mushroom caps, thinly sliced 2 tablespoons sliced salad olives with pimento, drained 1 small onion, chopped 1 handful cilantro, chopped 1/2 small red bell pepper, seeded and diced 1 jalapeno, chopped 2 tubes refrigerated pizza dough (found on dairy aisle) 1 1/2 cups prepared salsa, any variety (I like smoky chipotle salsa) 8 ounces smoked cheddar, shredded 1/2 pound chorizo, casing removed and sausage thinly sliced 1 cup shredded Monterey Jack (found on dairy aisle) Instructions: Preheat oven to 450 degrees F. Combine first 6 ingredients in a bowl and mix. Press out 2 pizza shells on 2 cookie sheets. Spread 3/4 cup salsa on each pie and top with each pie with half of the shredded smoked cheese. Top each pie with half the vegetable blend and half of the sliced chorizo. Top with the shredded Monterey Jack and bake the pizzas for 15 minutes, until cheese is golden and toppings tender. Cut pizzas into squares and serve.
Crab Rice 2 cups chicken stock 1 cup uncooked long-grain rice, such as Carolina Gold, rinsed to remove the starch 1 stalk celery, cut into large pieces 1 clove garlic 1 large onion, cut into large pieces 1/2 green bell pepper, cut into large pieces 2 tablespoons unsalted butter, plus more if needed 1 tablespoon vegetable or canola oil 1 pound blue crab claw meat, picked through to remove any shells 2 generous pinches Miss Brown's House Seasoning, recipe follows 1 large tomato, diced (1 cup) Chopped fresh parsley, for garnish 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork. Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes. Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
Ponche Mexicano 6 guava fruit 2 apples 20 crabapples 2 to 3 feet ripe sugarcane 2 pieces cinnamon stick Apple and orange slices, for garnish Instructions: Halve all the fruit and place in a pot of water with the sugarcane and cinnamon. Bring to a boil and simmer until fruit is softened. In the event of not getting entirely ripened fruit, add sugar to water. Strain this mixture into a bowl and let cool. To garnish the drink, slice some apple and orange and sprinkle with cinnamon powder or use a cinnamon stick to stir.
Nacho Normal Cheesecake 2 8-ounce packages cream cheese, at room temperature 2/3 cup plus 1/4 cup sugar 1 teaspoon grated lemon zest 2 tablespoons lemon juice 1 teaspoon vanilla extract 3 large eggs Yellow and red food coloring Cooking spray, for the pan 1/2 cup sour cream 1 roll refrigerated pie dough All-purpose flour, for dusting 1 tablespoon milk 2 tablespoons sugar 8 red Swedish Fish 1 cup low-sugar strawberry jam 3 strands green licorice twists 6 black licorice dots 3 tablespoons sour cream Yellow and red food coloring 3 tablespoons chocolate-covered raisins Instructions: Make the cheesecake: Beat the cream cheese with a mixer until smooth. Add 2/3 cup sugar, the lemon zest, lemon juice and vanilla; beat well. Beat in the eggs one at a time. Tint the batter orange with yellow and red food coloring. Spray a 9-inch pie plate with cooking spray. Pour in the batter; bake at 350 degrees F until puffed and almost set, 25 to 30 minutes. Mix the sour cream and the remaining 1/4 cup sugar; spread over the hot cheesecake and bake 5 more minutes. Let cool, then chill 2 hours. Make the chips: Unroll the pie dough on a lightly floured surface and roll it out to flatten slightly. Brush the dough with the milk and sprinkle with the sugar. Cut the dough into 2 1/2-inch-wide strips. Cut each strip into as many 2 1/2-inch triangles as possible. Place the triangles about 1 inch apart on 2 parchment-lined baking sheets. Bake in batches at 450 degrees F until lightly golden, 7 to 10 minutes. Transfer to a rack and cool completely. Make the salsa and garnishes: Cut the Swedish Fish into 1/2-inch pieces and toss with 2 tablespoons strawberry jam. For the chiles, cut the green licorice on the diagonal into 1/8-inch-thick slices. For the olives, cut the black licorice dots into 1/4-inch-thick rounds. Use a straw or pastry tip to remove a circle from the center of each round. Tint the sour cream orange with yellow and red food coloring to look like melted cheese. Spoon the orange sour cream into a resealable plastic bag. Press out the excess air and seal. Press the pie chips into the cheesecake. Add the black licorice, chocolate-covered raisins and some green licorice and jam-coated Swedish Fish. Snip a small corner from the bag of orange sour cream and pipe a few dots on the cheesecake for the melted cheese. Serve with extra chips on the side, and make extra salsa by mixing leftover candies and jam.
Creamy Mocha Chocolate and Raspberry Parfait Two 10 1/2-ounce containers Mori-Nu lite, silken tofu 3 tablespoons maple syrup 1/4 cup packed brown sugar 2 tablespoons Tia Maria or other coffee liqueur 1/3 cup plus 1 tablespoon good quality cocoa powder 2 teaspoons instant espresso 1/4 teaspoon ground cinnamon 2 1/2 cups fresh raspberries, well rinsed, or frozen, thawed 1/3 cup fresh orange juice Juice of 1/2 lemon 2 tablespoons granulated sugar 1/2 cup raspberries 4 mint leaves Instructions: To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate. To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes. Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.
Strawberry Lavender Sorbet 5 cups strawberry puree, strained of seeds, from about 4 pints raw berries 3/4 to 1 cup lavender simple syrup, recipe follows 1/2 cup lemon juice 2 cups sugar 1 1/2 cups water 2 tablespoons dried lavender Instructions: Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer. Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.
Upside-Down Blood Orange and Rosemary Olive Oil Cake Nonstick cooking spray 1 cup packed light brown sugar 1 stick (8 tablespoons) unsalted butter, cut into pieces 2 teaspoons finely chopped fresh rosemary leaves 4 medium blood oranges 1 cup plus 2 tablespoons granulated sugar 1/2 cup extra-virgin olive oil 2 large eggs 2 teaspoons pure vanilla extract 2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder 3/4 teaspoon kosher salt 1/2 cup whole milk 1/3 cup raw, shelled pistachios, roughly chopped Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick cooking spray. Combine the brown sugar, butter, rosemary and the finely grated zest of 1 blood orange (about 1 teaspoon) in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted, the sugar has dissolved and the mixture comes to a full boil, 2 to 3 minutes. Remove from the heat and let cool slightly, about 10 minutes. Pour the mixture into the prepared pan and use an offset spatula to spread evenly (it's OK if the caramel looks grainy). Finely grate the zest of 1 blood orange into a large bowl and set aside. Cut the ends off 3 of the blood oranges, then remove the skin in strips working to expose the flesh all the way around the fruit. Slice the oranges into 1/8-inch-thick rounds and remove any seeds. Arrange the slices over the brown sugar in the pan, overlapping them slightly as needed so that no sugar can be seen. Set aside. Add 1 cup of the granulated sugar and the olive oil to the bowl with the orange zest and whisk to combine. Add the eggs and vanilla and whisk until lightened, about 4 minutes. Add the flour, baking powder and 1/2 teaspoon salt and mix until just combined, about 1 minute. Slowly pour in the milk and continue whisking until combined. Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated. Carefully pour the batter over the orange slices in the prepared pan and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack to cool slightly, about 30 minutes. Run a small knife or offset spatula around the edge of the cake to loosen. Invert a large plate or serving platter on top of the pan and flip to unmold. Let cool completely, about 1 hour. Meanwhile, line a baking sheet with parchment. Juice half of the remaining orange (save the other half for another use). Add the remaining 2 tablespoons sugar, 2 tablespoons of the blood orange juice and the remaining 1/4 teaspoon salt to a small saucepan and stir with a heatproof rubber spatula or wooden spoon to combine. Bring to a boil over medium-high heat, stirring occasionally, until the mixture turns rust colored around the edges, 2 to 3 minutes. Reduce the heat to low and fold in the pistachios until well coated and shiny. Pour onto the prepared baking sheet, breaking up any large clumps with a wooden spoon and allow to dry completely, about 15 minutes. Chop or crush the candied pistachios with a heavy glass to break up any larger pieces. Sprinkle the pistachios around the rim of the cake before serving.
Chop Chop Bread Salad 3 (1-inch thick) slices from an 8 by 4-inch sourdough round 4 tablespoons extra-virgin olive oil Sea salt and freshly cracked black pepper 1/2 cup halved grape tomatoes 3 tablespoons diced red bell pepper 1/2 cup peeled, seeds removed, and diced English cucumber 1 tablespoon minced garlic 1 tablespoon capers 2 teaspoons freshly chopped Italian parsley leaves 3 tablespoons freshly julienned basil leaves 1 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons red wine vinegar 1/4 cup goat cheese, crumbled 1 avocado, cut in half, pitted and flesh diced Instructions: Preheat a grill or grill pan to high. Drizzle both sides of bread with 3 tablespoons oil and season with salt and pepper. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes. Remove from grill, set aside to cool. In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again. Let sit for 15 to 20 minutes in the refrigerator. When ready to serve, cut bread into 1-inch cubes and toss gently with the vegetables. Gently fold in goat cheese and avocado and adjust seasoning, if necessary.
Hazelnut, Coffee and Chocolate Ice Cream Bombe Chocolate Brownie, recipe follows Coffee Ice Cream, recipe follows Hazelnut Ice Cream, recipe follows 2 1/2 cups heavy cream 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 cup sweetened whipped cream 2 tablespoons Frangelico or brandy 8 ounces bittersweet or semisweet chocolate, finely chopped 1/3 cup toasted, chopped hazelnuts 1 stick unsalted butter 1/2 cup all-purpose flour, sifted 2 (1-ounce) squares unsweetened baking chocolate 1 cup granulated sugar 2 large eggs, beaten 1 teaspoon vanilla extract 1 cup hazelnuts 3 cups heavy cream 2 cups milk 1 vanilla bean, split lengthwise 8 large egg yolks 1 cup sugar 1/4 cup hazelnut liqueur, such as Frangelico or other nut-flavored liqueur, such as Nocello 2 cups milk 2 cups heavy cream 1 cup sugar 2 tablespoons instant coffee granules 6 large egg yolks Instructions: Turn out the brownie onto a work surface and peel away the parchment paper. Place a 2-quart bombe mold or metal mixing bowl on top of the brownie and using a knife, cut out the shape of the mold. Crumble the trimmings into a bowl to use as garnish on the final bombe. Wrap and set aside the large brownie for final assembly. Lightly coat the bombe mold or metal mixing bowl with vegetable oil. Chill in the freezer for 30 minutes to 1 hour. Meanwhile, soften the Coffee Ice Cream in the refrigerator (but do not let melt). Remove the mold from the freezer. Using a rubber spatula, quickly spread an even, thick layer of the softened Coffee Ice Cream over the mold to within about 1 1/2 inches of the top. Cover with plastic wrap, pressing to seal the ice cream against the mold and remove any air pockets. Return to the freezer to harden. Meanwhile, soften the Hazelnut Ice Cream in the refrigerator (but do not allow to melt). Remove the mold from the freezer. With a spatula, fill the center of the mold with the softened Hazelnut Ice Cream, leaving a 1 1/2-inch space along the top to place the brownie cake. Wrap in plastic wrap and return to the freezer to harden slightly. Remove the mold from the freezer and while the Hazelnut Ice Cream is still slightly soft, press the brownie onto the ice cream to form a base. Wrap in plastic and return to the freezer to harden completely, at least 4 hours. To make the sweetened whipped cream, in a bowl, beat 1 1/2 cups of the cream with an electric mixer at medium speed until it thickens and starts to hold soft peaks. Add the sugar and vanilla and continue beating until the cream holds peaks, being careful not to overbeat. Refrigerate while assembling the other ingredients. To make the Hazelnut Chocolate Sauce, in a medium saucepan, bring the remaining 1 cup of cream and Frangelico to a gentle boil. Remove from the heat. Place the chocolate in a medium bowl and pour the warm cream mixture over it. Let sit for 2 minutes, then whisk until melted and well blended. Whisk in the hazelnuts. Remove the bombe from the freezer. To unmold, dip in a pan or sink of warm water. Invert onto a platter or cake plate and carefully remove the mold. (If the ice cream has softened a great deal, return to the freezer to harden.) To serve the bombe, spread an even layer of sweetened whipped cream over the bombe and drizzle with the chocolate sauce. Crumble the reserved brownie crumbs over the top and present tableside. To serve, cut with a sharp knife that has been dipped in hot water and wiped with a clean cloth before slicing each piece. Serve immediately. Preheat the oven to 350 degrees F. Grease a 9-inch round baking pan. Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess. Set aside. In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally. Add the sugar and stir to dissolve and until smooth. Remove from the heat and pour into a medium bowl. Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine. Add the vanilla and mix well. Pour into the prepared pan and rap the bottom of the pan lightly against the countertop. Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let cool. Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown. Place the nuts in a towel and rub them to remove most of the skins. Cool completely. Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts. Bring to a gentle boil over medium heat. Whisk the yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl. Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels. On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard. Stir in the remaining 1 cup milk and the liqueur. Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours. Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, cover tightly, and freeze until ready to use. In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee. Bring to a gentle boil, stirring occasionally to dissolve the sugar. Remove from the heat. In a medium bowl, beat the yolks with the remaining 1/2 cup of sugar until the yolks are thick and light yellow in color, about 3 minutes. Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine. Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 3 hours. Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, tightly cover, and freeze until ready to use.
Green Fairy - Czech Method 1 ounce absinthe 1 sugar cube 3 ounces chilled water Instructions: Pour the absinthe into a rocks glass. Quickly soak the sugar cube in the absinthe; just roll it around to coat. Remove the sugar cube. Place an absinthe spoon across the rim of the glass and set the soaked sugar cube atop the spoon. Light the sugar cube on fire and let the sugar caramelize for 10 to 20 seconds. Slowly pour the water over the sugar cube, allowing the sugar to dissolve into glass. Stir lightly with the absinthe spoon. Serve without ice, neat.
Sweet Potato Gratin 1 tablespoon butter, plus 6 tablespoons, chilled and cut into small cubes 1 cup freshly squeezed orange juice 1/2 cup brown sugar 1 teaspoon ground ginger or 1 tablespoon fresh ginger Pinch freshly grated nutmeg Salt and white pepper 1 (12-ounce) can crushed pineapple with juice 4 pounds sweet potatoes, peeled and sliced into 1/8-inch pieces Instructions: Preheat oven to 350 degrees F. Use one tablespoon of butter to grease a 9 by 13-inch baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used up, ending with pineapple mixture. Bake in oven for 40 to 45 minutes until sweet potatoes are tender when a pairing knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown or starts to burn, cover with aluminum foil and continue cooking until sweet potatoes are done.
Blueberry Buttermilk Pancakes 2 cups all-purpose flour 1/4 cup sugar 21/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen Serving suggestions: whipped cream and maple syrup. Instructions: In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. Serve with a dollop of whipped cream and maple syrup.
Sunny's Spicy Ranch Grilled Chicken Salad Wrap 2 chicken breasts, butterflied 1/2 cup Hidden Valley® Original Ranch® Dressing 1/4 cup hot sauce 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 carrots, peeled and cut into 4 long spears 1/2 cup finely chopped red onion 1/2 cup finely chopped celery 1 tablespoon olive oil 1 head crisp leafy lettuce, rinsed and shredded 1/2 cup Hidden Valley® Original Ranch® Dressing 2 tablespoons hot sauce 4 8-inch tortillas or sandwich wraps, warmed to make flexible Instructions: em /em em /em Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.
Smoked Shrimp Boudin 5 onions, julienned 1 cup (2 sticks) unsalted butter 5 pounds small (90/110 count) Gulf shrimp 7 tablespoons salt 4 tablespoons ground black pepper 3 tablespoons cayenne pepper 10 bay leaves 2 sprigs fresh sage 1/2 bunch fresh thyme 1 gallon crab stock One 3-ounce packet crab boil seasoning, such as Zatarain's 3 tablespoons MSG 2 quarts Louisiana popcorn rice 1 bunch green onions, chopped 1 bunch fresh parsley, chopped 15 feet hog casing (29- to 32-millimeter diameter) Instructions: Cook the onions in the butter in a large rondeau, skillet or Dutch oven over very low heat, stirring occasionally, until caramelized, about 45 minutes. Add the shrimp, 3 tablespoons of the salt, 2 tablespoons of the black pepper and 1 tablespoon of the cayenne. Cook until the shrimp are pink and fully cooked, about 10 more minutes. Turn off the heat and set aside. Wrap the bay leaves, sage and thyme in a cheesecloth and tie with twine. Add the sachet to a large stockpot or Dutch oven along with the crab stock, crab boil seasoning, MSG and the remaining 4 tablespoons salt, 2 tablespoons pepper and 2 tablespoons cayenne. Bring to a boil, add the rice and stir once. Lower the temperature to medium low, cover the pot and cook until the rice is done, 15 to 20 minutes. In a large bowl, mix the cooked rice together with the reserved shrimp mixture and the green onions and parsley. Let cool briefly. While still warm, pipe the mixture into the hog casing with a sausage stuffer and twist into 6-inch sausages. Prepare a smoker for smoking at about 200 degrees F. Smoke the sausages until the internal temperature has reached 155 degrees F, 1 hour to 1 hour 30 minutes. Serve immediately.
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.
Blood Orange-Vanilla Martini 2 cups sugar 1 vanilla bean, scraped 4 ounces blood orange juice 2 ounces vodka 1 strip blood orange zest Instructions: For the simple syrup: Combine the sugar, vanilla bean and 2 cups water in a saucepan over medium heat. Cook, stirring, until the sugar melts. Remove from the heat and let cool. Cover and refrigerate for up to 2 weeks. For the martini: In a cocktail shaker with ice, add the blood orange juice, vodka and 2 ounces of the simple syrup. Shake, then strain into a martini glass. Garnish with the orange zest.
Thai Turkey Lettuce Wraps 2 tablespoons vegetable oil 2 garlic cloves, minced 2-inch piece fresh ginger, peeled and minced 1 bunch scallions, sliced (white and green parts kept separate) 1 teaspoon seafood seasoning, such as Old Bay 1 1/2 pounds ground turkey 1/4 cup Asian fish sauce 1 1/2 cups diced fresh pineapple 1/2 cup loosely packed fresh cilantro leaves, roughly chopped Juice of 2 limes, plus wedges for serving Hot cooked white rice, for serving 1 head of Boston lettuce, leaves separated, for serving Instructions: MAKE THE FILLING: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes. Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat. SERVE: Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps.
Frittata with Love 6 eggs 1/4 cup milk 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 1 tablespoon extra-virgin olive oil 1 teaspoon truffle butter 2 cloves garlic, chopped 1/4 onion, chopped finely Salt and freshly ground black pepper Salt and freshly ground black pepper 2 tablespoons crumbled feta cheese 2 tablespoons goat cheese 1 tablespoon grated Parmesan Diced tomato, for garnish Instructions: In a large bowl, whisk the eggs and milk until frothy. Add the fresh herbs. Preheat the broiler. In a medium skillet, heat the olive oil over medium-high heat and add the truffle butter, garlic and onions. Saute until the onions are golden in color. Then add the egg mixture and some salt and pepper. Let sit for a few minutes, and then add the cheeses and place in the oven. Broil the frittata until golden brown on top and cooked through. Garnish with the diced tomatoes placed in a heart shape on top of the frittata. Serve warm.
Pesto Genovese Bunch fresh basil leaves, washed and dried 2 cloves garlic, crushed 1/2 cup/125 ml pine nuts, crushed 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese Salt 1 cup/250 ml extra-virgin olive oil Instructions: Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil. Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.

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