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Caramel Apple Tart 1 (9-ounce) box pie crust mix 3 Granny Smith apples, peeled and cored 3 Golden Delicious apples, peeled and cored Lemon juice, as needed 3/4 cup sugar 2 teaspoons pumpkin pie spice, plus 1/2 teaspoon 1 pinch of salt 1/4 cup butter, room temperature 1 cup heavy whipping cream 3 tablespoons powdered sugar Instructions: Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate. Preheat oven to 375 degrees F. Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt. Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges. Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter. In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream.
Whole Salmon on the Grill with Fennel, Lemon, and Onions 1 (6 to 7 pound) whole salmon, gutted and scaled Sea salt 1 medium onion, peeled and thinly sliced 1 lemon, thinly sliced 1 small bunch copper fennel fronds or substitute regular fennel fronds 10 sprigs fresh thyme Olive oil, as needed All-purpose flour, as needed Instructions: Fire up the grill, with the coals lined up under the fish for direct grilling. Sprinkle sea salt generously in the cavity of the fish and over the skin, then stuff it with the onions, lemons, fronds, and herb sprigs. Tie butcher string around the fish in three or four places to hold the stuffing in. In between the string, make deep incisions with your knife through the thickest part of the fish on both sides, all the way down to the spine. (The fish will cook more quickly, and the smoke flavor will get inside the fish better.) Brush both the fish and the grill lightly with oil, dust the salmon skin on both sides lightly with flour, and place the salmon on the grill. Grill over medium-hot direct heat, with the cover on and the vents open. When the skin is browned on 1 side, use 2 large metal spatulas to loosen the salmon from the grate and carefully turn over. Continue cooking until just cooked through and an instant read thermometer inserted in the thickest part of the fish registers 135 degrees F to 140 degrees F, about 35 to 40 minutes total cooking time. Remove the fish from the grill and place it on a large platter. Allow the fish to cool for 5 minutes, then remove the butcher string and serve.
Ranch Dressing 2 cloves garlic 1/2 teaspoon kosher salt 1 cup prepared or homemade mayonnaise 1/4 to 1/3 cup buttermilk, plus more as needed 2 tablespoons minced fresh chives 2 tablespoons minced flat-leaf parsley leaves 1 teaspoon white wine vinegar 1 scallion, trimmed and thinly sliced Freshly ground black pepper Instructions: Mash the garlic and salt into a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic paste, mayonnaise, 1/4 cup buttermilk, chives, parsley, vinegar, scallions and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
Spinach Frittata 4 large eggs 1/2 cup heavy cream Salt and freshly ground pepper 1 cup shredded Swiss cheese 1 cup grape tomatoes, halved lengthwise 2 tablespoons salted butter 1 small onion, finely chopped 4 cups baby spinach Instructions: Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Fold in the cheese and tomatoes and set aside. In a medium oven-safe frying pan (I use a cast-iron skillet) over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes. Pour the egg mixture over the spinach and cook until almost set, 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, about 5 minutes. Remove from the oven and turn out onto a serving plate.
Mushroom and Marsala Casserole with Polenta Crust Handful dried porcini or mixed mushrooms 1/4 cup EVOO 1 pound portobello mushroom caps, gills scraped and caps sliced 8 ounces mixed fresh mushrooms, sliced 4 cloves garlic, sliced 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped A few sprigs fresh thyme, leaves stripped and finely chopped 1 carrot, grated or finely chopped 1 onion, chopped Salt and freshly ground pepper 2 tablespoons tomato paste 1/2 cup Marsala wine or dry sherry 1 1/2 cups milk 1 cup quick-cooking polenta 2 tablespoons butter 1/2 cup grated Parmigiano-Reggiano 2 cups shredded smoked scamorza or smoked provolone cheese Fresh flat-leaf parsley, for garnish Instructions: Preheat the oven to 400 degrees F. Cover the dried mushrooms with about 2 cups water in a small pot. Bring to boil, then reduce the heat and simmer to reconstitute them. Meanwhile, heat the EVOO in a Dutch oven over medium-high heat. Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes. Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes. Add the tomato paste and stir 1 minute. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom. Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there. Transfer the stew to a 10 to 12-inch casserole dish. Heat the milk and 1 1/2 cups water to a simmer in a large saucepan. Whisk in the polenta and cook, whisking, until thickened. Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste. Pour the polenta over the mushrooms in the casserole dish. Top with the smoked cheese and sprinkle with parsley. Cover the casserole with foil and bake for 20 minutes. Uncover and bake until golden and bubbly on top, 15 to 20 more minutes. Cook's Note: If you are not serving the casserole immediately, assemble it but do not bake. Cool, then store in the refrigerator. Bake as directed before serving.;
Lavender Tangerine Dream Cupcakes 3/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup tangerine juice 1/3 cup canola oil 1 tablespoon white vinegar 1 tablespoon orange extract 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 tablespoon poppy seeds 3 cups powdered sugar 1/2 cup vegetable shortening, such as Organic Spectrum 1/2 tablespoon lavender extract Pinch salt 3 tangerines, peeled and slices separated, for garnish Instructions: For the cake: Preheat the oven to 350 degrees F 15. Line a cupcake pan with 12 regular-size cupcake liners or 24 mini cupcake liners. For the cake: Mix the flour, granulated sugar, baking soda and salt in a medium bowl. Combine the tangerine juice, canola oil, vinegar, orange extract and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the dry ingredients. Add the poppy seeds. Once all the dry ingredients are incorporated, turn the mixer up to second speed and mix well. Turn the mixer off. Fill the cupcake liners half full with batter. Bake until baked through, about 20 minutes. Cool the cupcakes completely. For the frosting: Whip the powdered sugar, vegetable shortening, 1/4 cup water, lavender extract and salt in a bowl with an electric mixer. Add additional water in very small amounts to get the creamy consistency if it is too thick. Put the frosting in a pastry bag and cut off 1/2-inch off the top. To assemble: Frost each cupcake with the lavender frosting. Place a tangerine slice on top.
How to Cook Pasta 1 pound pasta (your choice) Instructions: Bring salted water to a boil. Add your pasta and stir for 15 to 20 seconds to prevent pasta from sticking to itself. Around the 10 minute mark take a noodle and bite it in 1/2. There should be a little bit of white, uncooked noodle in the centre. Drain pasta and mix in with sauce to finish cooking.
Seared Shrimp Salad with Sauteed Ramps and \Pickle\ Vinaigrette 3 tablespoons white wine vinegar Juice of 1 lemon 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil 1/2 cup vegetable oil 2 medium-size dill pickles, ends trimmed, halved lengthwise and cut into thin slices 1 tablespoon vegetable oil 12 (U-10) shrimp, 1 to 1 1/4 pounds, shelled and deveined Kosher salt and freshly ground white pepper 2 tablespoons extra-virgin olive oil 24 spring ramps (or substitute scallions), ends trimmed, washed and dried Instructions: 2 oranges, skinned and broken into sections Make the dressing: In a bowl, combine the white wine vinegar, lemon juice, honey and mustard. Whisk to blend. Season with salt and pepper, to taste. Slowly whisk in the olive oil and the vegetable oil. Stir in the pickle slices and taste for seasoning. Set aside. Cook the shrimp: Heat a large skillet, over medium heat, and add the vegetable oil. Season the shrimp on both sides with salt and pepper, to taste. When the oil begins to smoke lightly, add the shrimp, in a single layer. Cook for 1 to 2 minutes and then turn them on the other side. Cook for an additional 1 to 2 minutes. Transfer the shrimp, and a little bit of the oil from the pan, to a bowl. Drizzle them with some of the dressing and set aside. Cook the ramps: In a large skillet, add the olive oil and the ramps and season with salt and pepper, to taste. Cook over high heat for 30 seconds, stirring constantly, to wilt the ramps. Cook for an additional minute and then transfer them to a bowl. Arrange the ramps on 4 plates and drizzle with remaining dressing. (Or, alternatively, on a large serving platter.) Top each serving with some shrimp and sections of orange. Serve immediately.
Chocolate-Dipped Cookies 1 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 2/3 cup sugar 1 large egg 1 teaspoon pure vanilla extract 4 ounces milk chocolate, chopped Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined. Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
Vegetarian Stir Fry Grilled Pizza 1 package yeast or 2 teaspoons fresh yeast 2 teaspoons sugar 2 teaspoons salt 1/4 cup warm water 4 cups all-purpose flour 1/4 teaspoon five spice powder 1 1/2 tablespoons canola oil 1/2 tablespoon sesame oil 1 3/4 cups warm water Canola oil to cook 1 tablespoon minced garlic 1/2 tablespoon minced ginger 2 large red onions Salt and black pepper to taste 2 cups sliced shiitake mushrooms 1 cup sliced yellow zucchini 1 cup sliced green zucchini 2 tomatoes, thinly sliced 1/3 cup Thai basil chiffonade 2 cups grated mozzarella cheese Instructions: The following recipes are good for 2 pizzas. For the dough: In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting. For the pizza: In a hot wok coated with oil, stir-fry garlic, ginger and onions. Season with salt and pepper and cook until onions are caramelized. Add mushrooms and zucchini and stir-fry until soft. Check for seasoning. Place filling on top of a grilled pizza dough. Cover with tomato slices and basil. Cover with cheese.
Frozen Strawberry Cheesecake Croquettes 1 pound cream cheese, at room temperature 1 lemon, zested and juiced 1 teaspoon pure vanilla extract 2/3 cup sugar 1/4 cup sour cream 1 tablespoon powdered gelatin 2 tablespoons water 3/4 cup heavy cream, whipped 12 strawberries, green tops removed 1 cup crushed vanilla wafers or graham cracker crumbs 1 cup ground walnuts Instructions: Beat the cream cheese, lemon zest and juice, vanilla, and sugar together until very smooth. Mix in the sour cream. Sprinkle the gelatin over the water in a small bowl and set aside for 5 minutes. Warm in the microwave for 30 seconds (or in a saucepan over medium heat) and stir to dissolve. Quickly mix into the cream cheese mixture. Fold the whipped cream into the cream cheese mixture. Pour 1/2-inch of this filling into each of 24 ice-cube compartments. Freeze 15 minutes to firm up. Meanwhile, cut the strawberries in half. Place a strawberry half in each compartment. Pour the filling over the berries to cover and fill each compartment to the top. Freeze at least 3 to 4 hours. (The recipe can be made up to this point, wrapped, and kept frozen up to 3 days in advance.) Stir together the crushed wafers and walnuts on a plate. When ready to serve, pop out the croquettes and roll in the crumb coating. Place in frilled paper cups or stick each one with a toothpick, and serve.
Savory Herb and Parmesan Rolls 1/2 cup whole milk 1 teaspoon active dry yeast (1/2 packet) 2 tablespoons plus 1 teaspoon granulated sugar 2 tablespoons unsalted butter, plus more for the bowl 1 large egg yolk 2 cups all-purpose flour, plus more for dusting 1/4 teaspoon kosher salt 1 cup finely grated Parmesan 1/2 cup finely sliced scallions 1/2 cup finely chopped fresh parsley 1 clove garlic, grated 6 tablespoons unsalted butter, softened Kosher salt and freshly ground black pepper Hot honey and flakey sea salt, for serving Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam. While you\u2019re waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix. In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour. For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper. Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside. On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes. Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
Homemade Chicken and Vegetable Soup 2 tablespoons olive oil Pinch crushed red pepper 1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass) 3 quarts chicken stock 1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc. 12 small thermoses Creole seasoning, recipe follows 1 1/2 cups chopped onions 1 cup chopped celery 1 cup diced carrots 1/2 cup chopped green onions 2 tablespoons minced garlic 1/4 cup fresh parsley leaves 2 tablespoons chopped fresh basil 4 bay leaves 2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice 1 1/2 cups torn spinach leaves, cleaned and stemmed 1 cup finely chopped fresh parsley leaves 12 small resealable plastic snack bags 2 1/2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 2 tablespoons salt 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Flowering Tree Cocktail, Featuring Grapes from California 1 1/2 ounce Zubrowka Vodka (If unable to find, put 2 stalks of lemongrass in your favorite vodka and let sit for 48 hours.) 3/4 ounces sake 1/2 ounces fresh lemon juice 1/2 ounces Orgeat (almond syrup) 8 to10 grapes from California Ice Soda water Instructions: Put a handful of California grapes (any color works, but red are particularly striking) in a pint-size bar glass. Muddle for half a minute to break down the grapes, releasing their juices and separating the skins from the flesh a bit. Add remaining ingredients, except for soda, to the glass. Add ice and top with a bar shaker and shake vigorously. Pour into serving glass. Top with a splash of soda water. Skewer three or four California grapes and place on top of the glass as garnish.
Fresh Ginger Syrup 1 lemon 2 cups coarsely chopped fresh ginger with peel, about 8 ounces 1 cup sugar 2 cups water Instructions: Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor. Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.
That Chocolate Cake Unsalted butter and flour for pans 2 cups granulated sugar 1-3/4 cups all-purpose flour 3/4 cup SCHARFFEN BERGER unsweetened natural cocoa powder 1 teaspoon salt 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 2 large eggs, lightly beaten 1/2 cup canola oil 1 cup whole milk 1 cup boiling water 1-1/4 cups granulated sugar 1 cup heavy cream 5 ounces SCHARFFEN BERGER 99% Cacao Unsweetened chocolate, finely chopped 8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch pieces 1 teaspoon pure vanilla extract Instructions: To make the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk. Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy. Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely. When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer. To make the frosting: In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla. To frost the cake: Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about 3/4 cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.
Potato Carrot Pancake 2 tablespoons olive oil 2 russet potatoes, grated 1 carrot, peeled and grated 1 tablespoon chopped parsley Salt and pepper Instructions: Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side.
Turkey and Bacon Chili 1 tablespoon vegetable oil 4 pounds ground turkey 2 large onions, chopped 3 cloves garlic, crushed 2 cups chicken stock 1 cup hot sauce, such as Frank's Hot Sauce 1/2 cup canned chipotles, diced 1/4 cup tomato paste 3 tablespoons chili powder 1 teaspoon ground cumin 1 pound bacon, cooked and chopped Salt 1 ripe avocado, sliced Tortilla chips, for serving Instructions: Heat the oil in a large pot over medium heat. Add the turkey and cook until the color changes, about 5 minutes. Next add the onions and cook till translucent. Then add the garlic and cook for another 2 minutes. Next add the stock, hot sauce, chipotles, tomato paste, chili powder and cumin. Cook it on very low heat, covered, for about 40 minutes. Add three-quarters of the bacon, saving one-quarter for garnish, and cook for an additional 20 minutes, uncovered. Add salt if needed. Serve topped with the chopped bacon and sliced avocado with tortilla chips.
Sour Cream Mashed Potatoes 3 pounds boiling potatoes, peeled Kosher salt 1 1/2 cups milk 6 tablespoons unsalted butter 1/2 cup sour cream 1/2 teaspoon freshly ground black pepper Instructions: Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
Fortune Filled Cigar Cookies 4 egg whites 1 cup all-purpose flour 1 cup confectioners' sugar 1/4 cup milk 1/4 cup butter, melted 2 teaspoons vanilla extract 1 1/2 cups semisweet chocolate chips Instructions: For the cookies: Preheat the oven to 250 degrees F. Whisk the egg whites in a bowl just until mixed. Sift in the flour and the confectioners' sugar and whisk until combined. Slowly incorporate the milk, melted butter, and the vanilla extract. On a well-greased sheet pan or silpat, add tablespoons of batter equally spaced apart from one another. Spread each thin and in a rectangular shape, using the back of a spoon. Bake the wafers just until brown around the edges, about 4 to 8 minutes. With a flexible knife or metal spatula, lift the wafers off the baking sheet while they are still hot. If they cool down, warm them briefly in the oven. Working quickly, curl the hot wafers at once around a pencil. If they harden while shaping, return them to the oven briefly until they soften. For the chocolate: On a low simmer in a double boiler, melt the chocolate chips. Dip the end of each cigar cookie into the chocolate and place on a well-greased cookie sheet to cool. Tuck a fortune message into the inside of each of the cookies.
Black Russian Munich Style 6 ounces heavy cream 8 ounces vodka 4 ounces coffee liqueur 4 espresso beans Instructions: Prepare 4 martini glasses by chilling them in the fridge for 30 minutes. Add the heavy cream to a shaker with 3 ice cubes and shake to lightly whip. In a separate cocktail shaker filled with ice, add the vodka and coffee liqueur. Shake vigorously, then strain into the chilled glasses. Top each with a layer of the cream. Use a rasp grater to grate 1 espresso bean over the top of each cocktail and serve immediately.
Moroccan Harissa Roast Cauliflower 5 dried New Mexico chiles (about 1 ounce) 4 dried guajillo chiles (about 1 ounce) 2 cups boiling water 1/4 teaspoon whole coriander seeds 1/4 teaspoon whole cumin seeds 2 tablespoons vegetable oil, plus more for roasting 3 cloves garlic, roughly chopped Juice of 1/2 lemon (about 1 tablespoon) Kosher salt and freshly ground pepper 1 large head cauliflower, cut into 2-inch florets (about 8 cups) 1/4 cup lightly packed fresh cilantro leaves Instructions: Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes. Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside. Preheat the oven to 450 degrees F. In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes. Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.
Ultimate Spicy Nachos 2 tablespoons unsalted butter 2 cloves garlic, chopped 1 jalapeno, seeded and minced 2 tablespoons all-purpose flour 1 cup whole milk 4 cups coarsely grated pepper jack 1 teaspoon prepared mustard or whole-grain mustard Salt and freshly ground black pepper 2 boneless, skinless chicken breasts, cooked 1 cup your favorite barbecue sauce 8 cups tortilla chips (about 1 large bag) 1 cup chopped pickled jalapenos 3 tablespoons chopped fresh cilantro 1 cup sour cream or nonfat Greek yogurt Instructions: For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low. For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.
Smeared Tomato Bruschetta with Extra-Virgin Olive Oil, Torn Basil, and Salt 6 vine ripened tomatoes 6 cloves garlic, whole 1 bunch basil, torn Drizzle of quality extra-virgin olive oil Slices of grilled country bread Finely ground salt Freshly ground black pepper Instructions: Cut the tomatoes in half and arrange on a platter with the garlic and torn basil. Drizzle some olive oil on top of the bread slices. Rub the bread with some garlic. Squeeze and rub the tomato on the bread. Finish with the basil and a little salt and pepper. Chef's note: These bruschetta should be prepared at the last minute.
Caramelized Pineapple and Creme Caramel with Banana Ice Cream 1 cup sugar, plus 3 tablespoons 2 drops vanilla extract 10 ounces warm milk 2 egg yolks 3 eggs 1/4 pineapple, peeled, cored, sliced 1/4-inch thick 1/4 cup raisins 1/2 cup orange juice 1/4 cup rum 3 drops vanilla extract 6 scoops banana ice cream, store bought Instructions: Preheat oven to 275 degrees F. Begin by making the caramel as this is needed for the creme caramel and the pineapple. Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color. Swirl the pan as it begins to color to mix the sugar and caramel. Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins. Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan. Return to the stove to dissolve the caramel. When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade. Allow the mixture to cool for approximately 3 to 4 hours and refrigerate. To make the creme caramel, combine the warm milk and vanilla. In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well. Mix the warm milk and the egg mixture well to make a thin custard. Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set. Remove from oven and allow to cool completely. To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels. Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream.
Mongolian Ginger Beef 1/4 cup canola oil 1/4 cup fermented black beans rinsed and drained 2 tablespoons minced garlic 1 cup chicken broth 2 tablespoons soy sauce 1/4 cup rice wine 2 teaspoons sugar 1 tablespoon cornstarch 2 tablespoons water 1 cup soy sauce 1 tablespoon chopped fresh garlic 1/4 teaspoon sesame oil 1 teaspoon ground black pepper 2 pounds beef flank steak 1/2 cup julienne red peppers, about 3-inch long strips 1/2 cup julienne green peppers 1/2 cup julienne onions 1 cup broccoli florets, blanched 1 cup black bean garlic sauce Green onions, for garnish Steamed jasmine rice, for serving Instructions: For black bean sauce: Heat a wok or heavy skillet over medium-high heat. Add the oil, black beans and garlic. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, rice wine, and sugar. Bring mixture to a boil stirring often. Mix cornstarch with water to create a slurry. Add to mixture and stir until sauce thickens. For Mongolian Ginger Beef: Combine soy sauce, chopped garlic, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours. Lightly oil Mongolian grill or wok. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is cooked throughout. Add sauce and toss with beef mixture. Coat well and remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.
Spinach Souffle-Phyllo Cups 5 sheets phyllo dough Olive oil cooking spray 1 package (12 oz.) spinach souffle (recommended: Stouffers) 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 (2-ounce) package crumbled feta cheese Instructions: Preheat oven to 350 degrees F. Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes. Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.
Spicy Cool Cucumber Condiment 2 cucumbers, peeled, seeded and sliced 1 red bell pepper, finely chopped 2 teaspoons sugar 1/4 cup rice wine vinegar Salt Tabasco 3 tablespoons olive oil Instructions: In small bowl combine cucumber, red pepper, sugar and vinegar. Add salt to taste. Add a splash of Tabasco, and drizzle in oil. Toss to coat. Serve.
Shrimp Pad Thai 8 ounces flat rice noodles Olive oil 4 ounces basil leaves left as whole, stems removed 1 pound, peeled and deveined shrimp 4 ounces firm tofu, cubed 2 eggs, beaten 2 cloves garlic, minced 1/2 teaspoon habenero pepper, minced 1/2 cup fish sauce 3 tablespoons brown sugar 2 tablespoons, finely chopped lightly salted peanuts 1/2 cup bean sprouts 1/ cup mint leaves 2 limes, cut into wedges Instructions: Noodles: Soften in water according to directions on package - normally 30 to 45 minutes in cool water. Drain and set aside. Pad Thai: Heat wok over high heat, add 2 tablespoons of the oil. When the oil is shimmering, add the basil and fry until crisp. Transfer the basil to a paper towel. Meanwhile, add 1 tablespoon of oil to wok, then add shrimp and tofu and stir-fry until the shrimp begins to become opaque, about 2 minutes. Add the eggs and scramble quickly. Transfer the mixture to a plate and wipe out the wok with a clean, dry cloth. Heat the wok and add the remaining 2 tablespoons of oil. When the oil is hot, add the garlic and habenero pepper and cook for 20 seconds. Add the fish sauce and brown sugar and heat through. Add the noodles and toss until the noodles have absorbed most of the sauce. Add peanuts, bean sprouts and reserved tofu, shrimp, and eggs and toss. Transfer mixture on a serving platter. Garnish with lime, basil and mint.
Ricotta Gnudi With Oxtail Ragout Ricotta Gnudi: 1 cup grated Parmesan 1 cup ricotta cheese 1 tablespoon kosher salt 1 teaspoon ground nutmeg 1 teaspoon fresh cracked black pepper 2 eggs 1 egg yolk 1/2 cup all-purpose flour 2 teaspoons fresh minced chives 4 cups semolina flour Ragout: 5 pounds oxtail 2 tablespoons black peppercorns 6 bay leaves 2 carrots, diced 2 celery stalks, diced 2 onions, diced 1 bunch fresh thyme 3 cups ruby port wine 6 cups veal stock, reduced Instructions: For the gnudi: Mix together the Parmesan, ricotta, salt, nutmeg, pepper, eggs and egg yolk until light and airy. Fold in the flour and chives. Roll the gnudi dough into 1-inch balls and place on a baking sheet. Cover completely with the semolina flour and refrigerate overnight. For the ragout: Preheat the oven to 300 degrees F. Saute the oxtails on all sides in a braising pan until rendered crispy, and then remove from the pan. Add the peppercorns, bay leaves, carrots, celery, onions and thyme and saute for 5 minutes, and then return the oxtails to the pan. Pour in the port and simmer for 5 minutes. Add the veal stock and return to a simmer. Transfer the pan to the oven and cook, uncovered, until tender and the meat easily pulls off the bone, turning the oxtails every 30 minutes, about 2 hours total. Remove the oxtails from the liquid and cool to room temperature. Pick the meat from the bones. Meanwhile, simmer the braising liquid over high heat until it becomes a think sauce consistency, and then strain through a fine mesh sieve. Add the oxtail to the sauce and keep warm. Bring a large pot of water to a boil. Poach the gnudi until they float to the top, about 5 minutes. Drain and serve on top of the oxtail ragout.
Goi Ga One 5-pound whole chicken One 2-inch piece fresh ginger 2 medium red onions Kosher salt and freshly ground black pepper 1/2 large head of white cabbage (from about a 3-pound head) 1/2 small head purple cabbage (from about a 2-pound head) 3 tablespoons distilled white vinegar 2 tablespoons extra-virgin olive oil 1/3 cup sugar 6 cloves garlic 6 limes 2 red Thai bird chiles 1/3 cup Asian fish sauce 1 cup fresh mint leaves 1 cup fresh Thai basil leaves 1/2 cup roasted salted peanuts 1/2 cup store-bought fried shallots or onions Fried shrimp chips, for serving Instructions: Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat. While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot. Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.) While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside. Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes. Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight. Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside. Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.) While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly. While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles. To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips.
Posole Verde 3 tablespoons canola oil 1 white onion, chopped 1 tablespoon chopped garlic 1 tablespoon toasted cumin seeds, ground 1/2 teaspoon toasted anise seeds, ground 9 cups chicken stock 5 boneless, skinless chicken breast halves 4 Yukon gold potatoes, diced 3 (15-ounce) cans white hominy 2 roasted, peeled and seeded poblano peppers 1 jalapeno, seeded and chopped 5 chiles de arbol, seeded 3/4 pound tomatillos, husked and quartered 1/2 bunch chopped cilantro leaves, plus more for garnish 4 leaves romaine lettuce 1/2 tablespoon Mexican dried oregano 1/2 tablespoon chopped garlic Salt and freshly ground black pepper Sliced avocado, for garnish Sliced radishes, for garnish Queso fresco, for garnish Instructions: Heat the canola oil in a heavy-bottomed stockpot over medium-high heat. Add the onions and garlic and cook until translucent. Stir in the cumin and anise, then add the chicken stock and chicken. Simmer until the chicken is cooked through. Remove the chicken to a cutting board and let cool. Add the potatoes and hominy and simmer until the potatoes are tender. Shred the cooled chicken. Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender. Blend on high until all of the ingredients are well combined. Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes. Season with salt and pepper, to taste. Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro.
Poppy Seed-Lemon Twists All-purpose flour, for dusting 1 batch Basic Sweet-Roll Dough, recipe follows 1 cup canned poppy seed filling (found in the baking aisle) 1 1/2 cups confectioners' sugar 4 tablespoons unsalted butter 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1 tablespoon milk 1/2 teaspoon vanilla extract Pinch of salt 1/2 cup whole milk 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg (optional) Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border. Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes. Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets. Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
Exotic Lamb Burgers 1 1/2 pounds ground lamb 1/4 to 1/2 teaspoon ground cinnamon Salt and freshly ground black pepper 1/4 cup soft fresh goat's cheese (or cream cheese for kids) 2 tablespoons chopped chives Roughly chopped fresh mint or cilantro for garnish Fine mince of hot jalapeno pepper if you wish Instructions: In a mixing bowl combine the ground lamb with the cinnamon and season to taste with salt and pepper. Saute a bit of the mixture to taste if seasoning is right or not. Mix the goat's cheese with the chives. Divide the lamb into 4 portions and shape each one into a patty. Press your thumb in the center to create a pocket in the burger. Take about a tablespoonful of the cheese mixture and set it in the indentation. Enclose the lamb patty around the cheese to enclose it completely. Either grill, broil or saute them for about 4 minutes a side. To serve, spread some cole slaw in the center of a dinner plate and spread around. Center lamb over cole slaw and dust top with mint or cilantro and jalapeno pepper.
Sheet-Pan Apple-Spice Pancake 1/3 cup granulated sugar 1/3 cup packed light brown sugar 2 teaspoons apple pie spice 3 tablespoons unsalted butter, at room temperature 3 Golden Delicious or Gala apples, peeled, cored and sliced into 1/4- to 1/2-inch-thick rounds 1 3/4 cups all-purpose flour 1 cup whole-wheat flour 1 tablespoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups whole milk 3/4 cup whole-milk Greek yogurt 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup confectioners' sugar 5 teaspoons apple cider 1/4 teaspoon apple pie spice Maple syrup and/or whipped cream, for serving Instructions: Make the pancake: Preheat the oven to 450 degrees F. Mix the granulated sugar, brown sugar and pie spice in a large bowl. Rub a rimmed baking sheet with 2 tablespoons butter and arrange the apple slices on top in a single layer; sprinkle with 1/3 cup of the sugar mixture. Bake until the apples are tender and the baking sheet is mostly dry, 25 to 30 minutes. Meanwhile, whisk both flours, the baking powder, baking soda and salt into the remaining sugar mixture. Whisk the milk, yogurt, eggs and vanilla in a separate bowl. Stir the milk mixture into the flour mixture. Pour the batter over the apples and gently spread to cover. Bake until dry on top and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Brush with the remaining 1 tablespoon butter. Let cool 15 minutes. Make the glaze: Stir the confectioners' sugar, cider and pie spice in a bowl. Drizzle over the pancake. Cut into squares, invert onto plates and serve with maple syrup and/or whipped cream.
Spinach and Mushroom Lasagna 2 15-ounce containers part-skim ricotta cheese 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 8 ounces cremini mushrooms, sliced 2 tablespoons chopped fresh parsley or basil Kosher salt and freshly ground pepper 1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups) 1/2 cup grated parmesan cheese (about 1 ounce) 1 32-ounce jar marinara sauce 12 to 18 lasagna noodles (not no-boil) Instructions: Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan. Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.
Florentine Mac and Cheese and Roast Chicken Sausage Meatballs Salt 1 pound cavatappi corkscrew shaped hallow pasta 1 1/2 pounds ground chicken Black pepper 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped 2 teaspoons fennel seeds 3 cloves garlic, grated 1 teaspoon crushed red pepper flakes 1 cup ricotta cheese 1 1/2 cups grated Parmigiano Reggiano, divided 1 egg 3/4 cup bread crumbs, plus more, if needed* 3 tablespoons extra-virgin olive oil, divided 2 boxes, 10 ounces, chopped frozen spinach 3 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup whole milk 1/8 teaspoon grated nutmeg, eyeball it Instructions: Preheat oven to 450 degrees F. Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid. While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together. Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear. Defrost spinach in microwave 8 to 10 minutes on \defrost\ setting depending on the microwave. Place the boxes in a shallow dish to catch any run off. While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting. Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid. Toss pasta with the spinach-white sauce and adjust seasonings. Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
Chocolate Covered Cherries 40 maraschino cherries with stems (packed in very heavy syrup), drained well 1 cup (6 ounces) semisweet chocolate morsels 1 cup (6 ounces) white chocolate morsels Instructions: Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels. Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth. Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate. Refrigerate for about 40 minutes, or until set.
Celery Potato Soup 3 Tablespoons (45 ml) vegetable or olive oil 1 pound (454 g) chopped celery ½ cup (80 g) chopped onion 2½ cups (600 ml) vegetable stock 1 cup (240 ml) low fat buttermilk 2 (450 g) medium Russet potatoes, cooked and quartered 3 garlic cloves, roasted, peeled Salt and freshly ground black pepper, to taste Instructions: 1.Saute celery and onions in oil until softened. 2.Add vegetable broth and let simmer for about 25 minutes. 3.Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 2 minutes. 7.Serve immediately.
Charred Corn Relish 4 ears corn, shucked 1 English cucumber, diced 1 small red bell pepper, diced Kosher salt 2 cups apple cider vinegar 1/2 cup sugar 1 tablespoon mustard seeds 1/2 teaspoon ground turmeric 3 scallions, sliced Instructions: Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels. Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels. Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve.
\Ono-lishious\: Grilled Sesame Chicken Satay Papaya Salad with Hoisin Balsamic Vinaigrette 4 to 6 large chicken breast, cut into 1-inch cubes 1/4 cup olive oil 8 ounces hoisin sauce (found in international section in grocery store) 4 to 5 cloves minced garlic 1 teaspoon black pepper 1/2 teaspoon white pepper 1 teaspoon salt 2 tablespoons cooking sherry 12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes) 1/2 cup roasted white and black sesame seeds 1 ripened papaya 1/2 lime, juiced Mixed greens 1/2 cup fresh large diced tomatoes 3/4 cup balsamic vinegar 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 small Maui sweet onion - sliced 2 cloves garlic 4 -6 sprigs fresh basil leaves 1 teaspoon crushed red pepper flakes 1 1/4 cups extra-virgin olive oil 1 teaspoon salt 1 tablespoon sugar Freshly cracked pepper Instructions: For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling. For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens. For the \Hoisin\ Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.
Parmesan Popcorn or Curry Popcorn 4 cups air popped popcorn 2 tablespoons finely grated Parmesan or 1 tablespoon mild curry powder Olive oil spray Instructions: Lightly spray popcorn with olive oil spray. Sprinkle in cheese or curry powder and toss well.
Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast 3 tablespoons ancho chile powder 2 tablespoons kosher salt 1 tablespoon allspice, ground 1 tablespoon celery seeds 1 tablespoon coriander seeds, ground 1 tablespoon garlic powder 1 tablespoon mustard seeds, ground 1 tablespoon dried oregano 1 tablespoon smoked Spanish paprika 1 tablespoon freshly ground black pepper One 8- to 10-pound brisket, untrimmed 2 cups apple juice (in a spray bottle) Bobby Flay BBQ Sauce or your favorite BBQ sauce, heated Texas Toast, recipe follows Pickled Red Onions, recipe follows 2 teaspoons canola oil 4 cloves garlic, smashed and chopped to a paste 2 sticks unsalted butter, softened Kosher salt and freshly ground black pepper 2 loaves good quality Pullman or pain de mie, sliced into 2-inch thick slices 2 tablespoons finely chopped flat-leaf parsley 1 1/2 cups red wine vinegar 2 tablespoons sugar 1 teaspoon mustard seeds Kosher salt 1 small red onion, halved and thinly sliced Instructions: Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap. Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.) Place the brisket fat-side up on your smoker grate and close it up for the long smoke. Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker. When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions. Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter. Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
Corn Yellow Pepper Cupcake 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 3 organic eggs 3/4 cup organic corn puree 3/4 cup vegetable oil 1/4 cup organic yellow pepper puree 1 teaspoon vanilla extract 8 ounces organic powdered sugar 1/4 cup pasteurized egg whites 1 pound unsalted organic butter 1 cup organic corn puree Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners. Sift together the flour, baking powder and salt into a bowl. Combine the sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment. Blend until creamy, then add the corn puree, oil, yellow pepper puree and vanilla and continue mixing. Slowly add the sifted dry ingredients and keep mixing for 30 more seconds. Pour the batter into the cupcake pans and bake for 14 minutes. Let cool completely. For the frosting: Mix the powdered sugar and egg whites using an electric mixer on medium-high speed for 5 minutes. Add the butter and mix for 10 minutes to combine. To finish, add the corn puree to the buttercream 1/2 cup at a time. Pipe the corn buttercream on top of the cupcakes using any tip you like.
Zahter Bread 2 1/2 cups lukewarm water 1 teaspoon sugar 1 teaspoon oil 3 1/2 teaspoons active dry yeast 5 1/2 cups bread flour 1/2 teaspoon salt Zahter * Instructions: Place water, sugar and oil in mixing bowl and stir lightly. Add yeast in water mixture, stir and let rest for 5 minutes or until water starts to bubble lightly. Mix flour and salt in a large bowl. Gradually mix in water mixture, stirring with a large spoon. When all ingredients are mixed thoroughly, remove from bowl. Knead dough into a round ball. Cover with a towel for about 5 minutes. Remove towel; cut dough into 8-ounce round balls. Cover again for about 5 more minutes. Remove towel; flatten balls into 1/4-inch thickness. Spread about 3 tablespoons of zahter with back of spoon to cover dough. Bake at 500 degrees for 10 minutes or until golden brown.
Thunder Margarita 8 cups ice 9 ounces tequila 6 ounces fresh lime juice 6 ounces curacao 1 orange wedge plus 6 orange slices, for serving 2 tablespoons orange-colored sugar Instructions: Add the ice to a blender. Add the tequila, lime juice and curacao and blend. Pour the frozen margarita into a resealable freezer bag and freeze until serving. Run an orange wedge around the rim of 6 margarita glasses and dip the rim of each in the orange sugar. Fill with the frozen margarita and decorate the rim of each glass with an orange slice.
Beignets 1 package dry yeast 1/2 cup warm water 1/2 cup evaporated milk 1 egg beaten 1 teaspoon vanilla 2 tablespoons melted butter 1/4 cup sugar 1 teaspoon salt 3 cups all-purpose flour 3 to 4 cups peanuts oil, for deep frying Confectioners' sugar, for garnish Cinnamon sugar, for garnish Instructions: In a bowl of a Kitchen Aid mixer dissolve yeast in warm water. Add the milk and next 5 ingredients. Then beat in flour, 1 cup at a time, on medium-high speed for 1 minute. Dough will be sticky. Work 1/4 of the dough at a time. Place on a well-floured board and roll dough to about 1/8-inch thick. Cut dough into 2-inch squares (irregular shapes are OK). Preheat oil to 370 degrees. Fry squares in oil, just a few at a time. When they rise to the surface, flip and cook until golden brown. Drain on paper towels. Dust with powdered sugar, or cinnamon sugar. Serve warm.
Wet Fried Okra 1 pound okra, stems removed 1/2 cup cornmeal Vegetable oil, for frying Kosher salt Instructions: Cut the okra into 1/4-inch pieces and place into a colander. Rinse under cold water and allow to drain only slightly. Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Add enough vegetable oil to a cast iron or stainless steel skillet in order to completely cover the bottom of the pan. Place over medium heat and heat until the oil reaches 370 degrees F. Add the okra all at once and fry until golden brown on 1 side, approximately 6 to 7 minutes. Do not disturb until the bottom is golden brown. Turn the okra with a spatula and do not disturb until the majority of the other side is golden brown as well, approximately 3 to 4 minutes. Now stir occasionally until all of the okra is golden on all sides, approximately another 3 to 4 minutes. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.
Almost-Famous Conversation Hearts 1 1/4-ounce packet unflavored gelatin powder 1 tablespoon light corn syrup 1/2 teaspoon vanilla extract 1/8 teaspoon salt 2 1-pound boxes confectioners' sugar (about 8 cups), plus more for kneading Assorted food coloring, for tinting Assorted extracts (such as peppermint, strawberry or almond), for flavoring (optional) Cooking spray Instructions: Whisk the gelatin, corn syrup, vanilla, salt and 1/2 cup boiling water in a stand mixer bowl until the gelatin dissolves. Using the paddle attachment, beat in the confectioners' sugar on medium-low speed, 1 cup at a time, to make a stiff, sticky dough. Transfer the dough to a clean surface and knead, adding more confectioners' sugar as needed (up to 1 cup), until the dough is smooth, pliable and slightly tacky, about 5 minutes. Divide the dough into 4 pieces. Flatten 1 piece into a disk. (Cover the rest with plastic wrap.) Add a few drops each of food coloring and extract to the center of the dough; fold in the sides and pinch closed, then knead until the color is distributed. Lightly coat a large piece of parchment paper with cooking spray. Roll out the colored dough on the parchment until 1/8 to 1/4 inch thick. Cut into hearts using 1-inch cookie cutters; transfer to a parchment-lined baking sheet. Repeat with the remaining dough, using different colors and extracts. Let the hearts sit at room temperature, uncovered, until dry and hard, about 24 hours, flipping them halfway through. Write messages on the hearts using food decorating pens. Store in an airtight container for up to 1 week.
Apple Pie French Toast 1 Granny Smith apple Lemon Juice 2 tablespoons of I Can't Believe It's Not Butter!® Original Soft Spread 2 packed tablespoons of brown sugar 1/2 teaspoon of Saigon cinnamon 1/4 teaspoon of Allspice 2 tablespoons of I Can't Believe It's Not Butter!® Original Soft Spread 1 packed tablespoon of brown sugar 1/2 teaspoon of Saigon cinnamon 2 slices whole wheat bread (or your favorite bread) Cinnamon spread (from above) Instructions: Remove the skin from the Granny Smith apple. Chop the apple into small, thin pieces. Place the apples in a small bowl and squeeze some lemon juice over them to keep them from browning. In a small pan add the I Can't Believe It's Not Butter!® Original Soft Spread, brown sugar, Saigon cinnamon and Allspice. Set the pan over medium-high heat and stir. Once the spread has melted add in the apple pieces. Continue to cook over medium heat for 5-6 minutes, stirring frequently. Put all of the Cinnamon Spread ingredients in a small mixing bowl and mix until well combined. Lightly coat both sides of the bread with the Cinnamon Spread, then place in a large pan. Toast bread in the pan over medium heat, turning it over every 1-2 minutes until both sides are evenly toasted. When toasted, remove the bread from the pan and set on a plate. Top with the apple mixture. Optional - Top with chopped walnuts, raisins and/or whipped cream. Nutrition Information Per Serving Calories 350, Calories From Fat 160, Saturated Fat 4.5g, Trans Fat 0g, Total Fat 17g, Cholesterol 0mg, Sodium 320mg, Total Carbohydrates 46g, Sugars 31g, Dietary Fiber 5g, Protein 4g, Vitamin A 25%, Vitamin C 15%, Calcium 8%, Iron 6%
Maine-Style Lobster Roll 1 pound cooked fresh Maine lobster meat, chilled 2 tablespoons mayonnaise, preferably extra heavy (see Cook's Note) 2 tablespoons butter, melted, plus more if needed 4 New England-style hot dog rolls (see Cook's Note) Minced fresh chives, for topping 1/2 lemon, cut into 4 wedges Instructions: Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation. In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat. Heat a skillet or griddle over medium-high heat. Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden brown color, using more butter as needed. Fill each roll with about 4 ounces of the lobster mixture. Sprinkle the tops with chives. Serve with a lemon wedge, which can also be squeezed on top. Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat. Enjoyed best with a view of the ocean.
Classic Roast Beef with Bacon Cheddar 2 slices roast beef (2 oz.) 1 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slice 2 slices sourdough bread, toasted 1 tsp. GREY POUPON Dijon Mustard 1 piece leaf lettuce 2 slices tomato Instructions: STACK meat slices on microwaveable plate; top with cheese. MICROWAVE on HIGH 20 sec. or until cheese is melted. SPREAD toast slices with mustard; fill with lettuce, tomatoes and meat. Substitute: Prepare using a KRAFT DELI DELUXE Process Jalapeno American Cheese Slice. Serving Suggestion: Serve with your favorite fresh fruit and vegetables to round out the meal.
Grilled Cheeseburger Kebabs Vegetable oil, for oiling the grill grates and drizzling Nonstick cooking spray 1 pound ground beef, preferably 80-percent lean 2 teaspoons Worcestershire sauce 3 tablespoons ketchup, plus more for serving Kosher salt and freshly ground black pepper 4 slices American cheese 4 slices white sandwich bread 4 small cubes iceberg lettuce (about 1 1/2 inches each), from 1 head 8 cherry tomatoes 12 slices dill pickle Mustard, for serving Instructions: Preheat a grill for cooking over medium heat. Lightly oil the grill grates. Spray a plate with cooking spray. Combine the ground beef, Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Gently mix together, being careful not to overwork and toughen the meat. Divide the meat into 8 evenly sized balls. Thread the balls onto two 12-inch flat metal skewers, 4 balls per skewer; be sure to leave a little space between each ball. Place the skewers on the plate, and spray them with cooking spray. Keep refrigerated until ready to grill. Place the 2 skewers on the grill and cover. Cook, flipping the skewers halfway through, until just cooked through, about 12 minutes. Remove from the grill and let cool slightly. Increase the heat of the grill to medium-high. Brush the meatballs all over with the remaining 2 tablespoons ketchup and cook until glazed. Meanwhile, make 2 sandwiches consisting of 2 slices of American cheese between 2 slices of bread. Cut off the crusts, then cut each sandwich into 4 equal-sized squares. Drizzle the iceberg lettuce with some oil and sprinkle with salt and pepper. Build 4 skewers, each composed of: a cherry tomato, cheese sandwich square, meatball, a second cheese sandwich square, a second meatball, lettuce, 3 pickle slices, and a second cherry tomato. Lay out a piece of aluminum foil large enough to hold the 4 skewers. Spray the foil with cooking spray and place on the grill. Arrange the skewers on the foil. Cover and cook 2 minutes, then carefully flip the skewers. Cover the grill again to melt and brown the other side of the skewers, about 1 more minute. Serve the skewers with ketchup and mustard.
Chocolate Beet Mini-Cakes 1 cup whole wheat flour 2/3 cup Dutch-process cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon fine salt 3 large eggs 1 1/4 cups sugar 1 cup canola oil 1/2 pound red beets, boiled, peeled, and finely grated 1/2 cup yogurt Instructions: Preheat the oven to 325 degrees F and line an 18-muffin tin with foil cups. Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another. Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture. Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving. Muffins will keep for 2 days in an airtight container at room temperature.
Lomo al Trapo One 2- to 2 1/2-pound beef tenderloin 1 cup red wine 1 1/2 to 2 pounds kosher salt 1 teaspoon red pepper flakes 1 teaspoon freshly ground black pepper 3 to 4 sprigs fresh oregano Instructions: Let the tenderloin stand at room temperature for about 1 hour. Prepare a charcoal grill for medium-high heat. Put the wine in a medium bowl. Soak a large clean cotton towel in the wine until completely soaked. Wring out the towel until it is damp but not dripping. Lay the towel out flat on a work surface with a long side facing you. Sprinkle the salt on the towel to make a 16-by-12-inch rectangle that is about 1/4 inch thick. Scatter the red pepper flakes, black pepper and oregano sprigs on the salt. Position the tenderloin on the bottom center of the salt rectangle, so there is about a 1-inch border of salt on the bottom edge. Roll up the tenderloin in the towel, folding in the sides and making sure the meat is covered in salt on all sides. Tie the towel tightly with kitchen twine at 1- to 2-inch intervals. Place the wrapped tenderloin directly on the coals for 10 minutes, then flip and cook for another 10 minutes. Remove to a metal baking sheet and let rest for 5 minutes, then cut the tenderloin out of the towel and break away the salt crust. Transfer to a cutting board. Let rest for another 10 minutes before slicing.
Pepperoni and Cheese Casserole Canola oil Kosher salt One 1-pound box rotini pasta 1 medium onion, chopped 1 medium zucchini, chopped 1 tablespoon chopped garlic One 6-ounce package sliced pepperoni, roughly chopped One 28-ounce can chopped tomatoes 6 fresh basil leaves, chopped Freshly ground black pepper 1 cup shredded mozzarella 1/2 cup breadcrumbs Instructions: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil. Bring a large pasta pot of water to a boil over high heat. Add a big pinch of salt and the pasta. Cover and return the water to a boil. Remove the cover and cook for 5 minutes. The pasta will not be completely cooked through. Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil. When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes. Add the garlic and pepperoni and cook for another minute. Add the tomatoes and basil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza. Stir in the pasta and cheese into the skillet. Pour into the prepared baking dish and smooth out the top. Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil. Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes.
Harissa Mayo 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons store-bought harissa paste 1/2 teaspoon red wine vinegar 1/4 teaspoon ground cumin Salt and freshly cracked black pepper Instructions: Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
Potato, Cauliflower and Broccoli Casserole with Welsh Rarebit Top 4 starchy potatoes (about 2 pounds), peeled and cubed 2 large parsnips (about 1 pound), peeled and cubed Salt 4 ounces softened cream cheese 1/2 to 2/3 cup milk 1/4 cup finely chopped chives 1 tablespoon horseradish Freshly ground black pepper 1 large egg, beaten 1 head cauliflower 1 bundle broccolini, sliced into long florets 4 slices good-quality pumpernickel or white bread 1 stick butter, plus more to grease casserole dish 2 large cloves garlic, finely chopped 1 tablespoon hot sauce, such as Frank's RedHot 1 1/2 teaspoons dry mustard, such as Colman's 3 tablespoons flour 1 cup porter beer, at room temperature 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 1 cup beef stock 2 1/2 cups shredded extra-sharp yellow Cheddar Chopped tomato, for garnish Watercress, for garnish Instructions: Preheat the oven to 375 degrees F. Place the potatoes and parsnips in a pot and cover with water. Salt the water, bring to a boil and cook to tender. Drain and return the vegetables to the hot pot. Mash with the cream cheese, milk, chives, horseradish, some salt and pepper and the egg. Cover and reserve in the pot. Put a pot on the stove with 1/4 inch of water and bring to a boil. Remove the stem of the head of cauliflower and set it into the pot. Scatter the trimmed broccolini around and season with salt. Cover and cook to tender. Break the cauliflower into florets and drain. Remove with a slotted spoon and set aside. Place a cooling rack over a baking sheet, arrange the bread on it and toast in the oven. Coarsely chop the bread, add it to a food processor and process into coarse breadcrumbs. Melt the butter in a saucepot over medium heat. Pour half of the butter over the crumbs to moisten them. To the remaining butter, add the garlic and gently cook 2 minutes, stirring constantly. Add the hot sauce and mustard and stir to combine. Sprinkle in the flour and cook 1 minute. Whisk in the beer, Worcestershire sauce and lemon juice and cook the beer out for 30 seconds. Add the stock, bring to a bubble and thicken a minute more. Stir in the cheese in a figure-eight motion and season with salt and pepper. Grease a casserole dish. Layer the potatoes and parsnips, cauliflower and broccolini, cheese sauce and breadcrumbs in the dish. Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until bubbly and golden brown, about 50 minutes. Garnish with chopped tomatoes and watercress and serve
Jicama Slaw 2 tablespoons olive oil 1 tablespoon honey Zest and juice of 1 lime Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper 1 medium jicama (about 1 pound), peeled and grated 1/4 head red cabbage, thinly shredded (approximately 2 cups) 2 scallions, white and green parts, thinly sliced 3 tablespoons torn fresh mint Instructions: In a large bowl, whisk together the olive oil, honey and lime zest and juice. Season with salt and pepper. Toss the jicama, cabbage and scallions with the dressing until coated. If using right away, toss with the mint and serve. (The slaw can be made ahead of time and refrigerated up to overnight; if making ahead, wait to add the mint until just before serving.)
Cajun-Spiced Burgers 1 1/2 pounds 80 percent lean ground beef 2 teaspoons Cajun seasoning 3 scallions, sliced (white and green parts) 1/2 cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon hot sauce 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 1 celery stalk, finely chopped (about 1/2 cup) 1 medium yellow onion, sliced into 1/4-inch-thick rounds 1 medium green bell pepper, sliced into 1/4-inch-thick rings 1 tablespoon vegetable oil 4 sesame seed hamburger buns, split Instructions: For the Cajun-spice patties: Prepare a grill or grill pan, and heat to medium-high heat. Gently mix the ground beef, Cajun seasoning, and scallions, and then divide the mixture into four 1/2-inch-thick patties. For the remoulade: Combine the mayonnaise, mustard, hot sauce, parsley, and celery in a small bowl. Refrigerate until needed. Grill the patties, flipping once, to desired doneness, about 4 minutes per side for medium. Brush the onion and green pepper with the oil, and grill the vegetables until lightly charred and tender, about 5 minutes total. Toast the buns on the grill for a minute or so. Spread both the top and bottom buns with the remoulade. Put a patty on the bottom bun, add some onion and bell pepper, then add the top bun.
Three Onion Potato Casserole 2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing bowl 1 can cream of chicken soup or cream of celery (for kosher) 1 large bunch green onions, chopped 1/4 cup chopped onions 1/2 cup Dijon mustard 2 cups sour cream 1/2 cup milk (nonfat) 1 to 2 cups cheddar or Jack cheese (for spicy, use jalapeno jack) 1 small can French Fried Onions, for topping Instructions: Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen. ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch: Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside. Resume with regular recipe preparation.
Champagne Granita 1 cup sugar 1 cup water 2 lemons 1 (750-ml) bottle Champagne or other sparkling white wine, cold Instructions: Combine the sugar and 1 cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and place in the refrigerator until cold, about 1 hour. Using the finest grater you have, lightly scrape the skin of 1 lemon, removing only the top surface of the peel. Squeeze out the juice and remove the seeds from both lemons. Open the Champagne or sparkling wine, and pour it into a 9 by 12 by 2-inch pan. Mix in the simple syrup, lemon juice, and grated zest. Place mixture into the freezer. Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. Before serving, fluff the granita by \chopping\ up any clumps with the spoon or gently whisking the frozen mixture. Spoon into small glasses or cups and serve.
Tea Kettle Noodle Soup 1 package ramen, chicken flavor 1 tablespoon sriracha 1/4 cup shredded carrots 1 green onion, sliced One 3.325-ounce can straw mushrooms, drained One 15-ounce can baby corn, drained 2 cups boiling water Juice of 1/2 lime 2 tablespoons chopped salted peanuts Instructions: In a large single-serving bowl, sprinkle in the chicken seasoning from the ramen package. Add the sriracha and lay on the dry ramen noodles. Sprinkle over the shredded carrots and sliced green onion. Add the mushrooms and one-quarter of the baby corn (reserve the rest for another use), then pour the boiling water into the bowl. Set aside for 3 minutes. Add the lime juice. Gently stir with a fork, sprinkle over the chopped peanuts and serve.
Chocolate Peanut Butter Peanuts 1 cup chocolate chips 1/4 teaspoon cayenne pepper 1 cup peanuts 1 teaspoon honey 1 teaspoon peanut oil Instructions: In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden. In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.
Chipotle Pork Meatballs 1/2 pound ground pork 1/2 pound sweet Italian sausage, casings removed 1 large egg, lightly beaten 3 scallions, finely chopped Kosher salt and freshly ground pepper 1 1/2 cups finely crushed gingersnaps (about 20 cookies) 2 tablespoons extra-virgin olive oil 1/2 large sweet onion, chopped 3 cloves garlic, chopped 1 poblano chile pepper, seeded and chopped 2 tablespoons chili powder 1 14-ounce can fire-roasted diced tomatoes 1 tablespoon Worcestershire sauce 1 1/2 teaspoons packed light brown sugar 1 1/2 cups low-sodium chicken broth 1 tablespoon chipotle hot sauce Instructions: Mix the pork, sausage, egg, scallions, 1 teaspoon salt, 1/2 teaspoon pepper and about three-quarters of the crushed gingersnaps in a large bowl with a spoon or your hands until combined; refrigerate 1 hour. Dampen your hands and form the mixture into about 20 meatballs, 3/4 inch each. Preheat the oven to 375 degrees F. Add the olive oil to a large cast-iron skillet or Dutch oven and swirl to coat. Add the meatballs in a single layer and top with the onion, garlic and poblano. Sprinkle with the chili powder. Bake until the meatballs are firm and the vegetables start softening, about 8 minutes. Add the tomatoes to the skillet along with the Worcestershire sauce, brown sugar, the remaining gingersnaps, the chicken broth, hot sauce and 1 cup water. Stir gently, carefully loosening the meatballs from the pan and mixing them into the sauce. Return to the oven and bake until the meatballs are tender and the sauce thickens, about 40 more minutes.
Crab-Boil Sliders with Homemade Coleslaw 1 tablespoon extra-virgin olive oil 6 ounces andouille sausage, minced 1 cup finely diced celery 1/2 cup finely diced red onion 1 tablespoon finely diced Fresno chile (from about 1 small chile) 4 cloves garlic, minced 2 1/2 teaspoons seafood seasoning 1/4 cup white wine 2 large eggs 1 pound jumbo lump crabmeat, picked through for shells and broken down into 1/2-inch pieces 1/2 cup panko breadcrumbs 12 brioche slider rolls, cut in half 4 tablespoons unsalted butter Coleslaw, recipe follows 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons apple cider vinegar 1 teaspoon seafood seasoning Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots) 3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots) 1 cup canned yellow corn, drained Instructions: Heat the oil in a medium saute pan over medium-high heat. Add the andouille, celery, red onion and Fresno chile and cook until softened and any liquid is evaporated, 8 to 10 minutes. Add the garlic and seafood seasoning. Cook until the garlic is cooked through and the seafood seasoning toasts slightly, about 2 minutes. Add the white wine and cook until the wine is completely reduced, 4 to 6 minutes. Remove from the heat and set aside to cool completely, about 10 minutes. Beat the eggs in a large mixing bowl. Add the crabmeat, breadcrumbs and cooled andouille mixture. Toss to combine; the mixture should hold together when you squeeze it. Using a 1/4 cup measure, form the crab mixture into crab cakes using the size of your slider bun as a guide for width. Transfer the formed cakes to a baking sheet. Refrigerate the crab cakes 1 hour. In a large saute pan or on a double-burner griddle, toast the slider buns until golden brown, 2 to 3 minutes. In the same pan, melt 2 tablespoons of the butter. Working in batches, cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side, adding more butter as needed. Serve each crab cake on a toasted slider bun topped with the Coleslaw. Whisk together the mayonnaise, sour cream, vinegar, seafood seasoning and 1/4 teaspoon salt in a large bowl. Add the coleslaw mix and corn and toss to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
Roasted Corn Salad 4 ears corn, shucked 1/4 cup plus 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1 cup grape tomatoes, halved 1/2 cup fresh basil leaves, torn 3 scallions, thinly sliced One 15-ounce can black beans, rinsed and drained Instructions: Preheat the oven to 400 degrees F. Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes. Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.
Whiskey Sour 1 1/2 ounces whiskey (or bourbon, Scotch, Canadian whiskey, or Irish whiskey) 4 ounces sour mix, recipe follows Crushed ice 1 maraschino cherry 1-ounce lemon juice 1-ounce sugar 2 ounces water Instructions: Combine the whiskey and sour mix in a large old-fashioned glass with ice. Stir, garnish with cherry, and serve. Combine lemon juice and sugar, then dilute with water and stir to dissolve sugar.
White Pumpkin Cakes 2 large eggs 1 (14-ounce) box pumpkin quick bread mix (recommended: Pillsbury) 3 tablespoons vegetable oil 1 cup water or apple cider 2 cups confectioners' sugar 2 tablespoons orange liqueur Clear or white sanding sugar Instructions: Preheat oven to 375 degrees F. Spray a 6 count \muffin\ Bundt pan and a 12-count \brownie\ Bundt pan with nonstick cooking spray. If you do not have bunt pans regular muffin pans can be used. Blend quick bread mix with water or apple cider, oil and eggs. Blend until smooth. Pour batter into pans. Bake until golden and toothpick inserted in center comes out clean. 12 to 14 minutes for \brownie\ pan, 15 to 18 minutes for \muffin\ pan. Transfer to a rack and cool completely. ; For the icing: In a large bowl, combine the confectioners' sugar, the orange liquor and blend with a whisk until smooth. Transfer icing to a large re-sealable plastic bag and snip the corner of the bag off with a pair of scissors. Drizzle the icing over each cake and sprinkle with sanding sugar.
Quick Millionaire Shortbread Coconut cooking spray, for the foil 15 whole chocolate graham crackers 2 cups chopped semisweet chocolate 1/4 cup coconut oil 1 cup candy-coated chocolate candies, such as M and Ms 2/3 cup chopped snack-size chocolate-covered wafer candy bars, such as Twix 2/3 cup chopped snack-size chocolate-covered caramel peanut candy bars, such as Snickers 2/3 cup chopped snack-size chocolate-covered caramel nougat bars, such as Milky Way 27 ounces dulce de leche Instructions: Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside. Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use. In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine. Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds. Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula. Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche. Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.
Buttermilk Battered Shrimp with California Sturgeon Caviar and Creme Fraiche Over Pea Sprout and Tomato Salad 2 cups buttermilk 2 teaspoons salt 2 teaspoons lemon pepper seasoning 12 colossal shrimp, peeled, tail attached, deveined 1 quart canola oil 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 tablespoon salt 1 tablespoon lemon pepper seasoning 1/2 cup buttermilk 1 1/2 to 2 cups sparkling water 2 teaspoons olive oil 1 tablespoon Meyer lemon zest 1 teaspoon Meyer lemon juice Kosher salt and freshly ground black pepper 1 cup fresh pea sprouts 1/2 cup teardrop, or grape tomatoes, halved 4 tablespoons creme fraiche 4 teaspoons California sturgeon caviar, or other quality caviar, divided Instructions: To make the marinade: In a large bowl, using a whisk, blend together the buttermilk, salt, and lemon pepper seasoning. Whisk until well combined. Toss the shrimp in the marinade until coated. Transfer the shrimp to the refrigerator and allow the shrimp to marinate for 30 minutes. Drain the shrimp and pat dry with paper towels. In a large, sturdy, heavy-bottomed sauce pot over medium-high heat, heat the canola oil to 350 degrees F using a deep-fry thermometer inserted in the oil to monitor the temperature. To make the batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon pepper seasoning. When the dry ingredients are well combined, whisk in the buttermilk, then whisk in 1 1/2 cups of the sparkling water. Stir until just combined. If the batter is too thick, add more sparkling water a tablespoon at a time until the batter consistency is thinner than pancake batter. Holding the shrimp by the tail, dip the shrimp into the batter, leaving the tail uncoated. Drop the battered shrimp into the hot oil and fry for 2 minutes on each side. Transfer the fried shrimp to a paper towel to drain off the excess oil. In a bowl, whisk together the olive oil, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Toss in the pea sprouts and tomatoes and lightly coat in the dressing. On each plate, make a small bed of salad; top the salad with 3 shrimp. Top the shrimp with a tablespoon of creme fraiche and 1 teaspoon of caviar.
Peanut Butter Banana Sandwiches 2 1/2 cups cake flour Nonstick vegetable spray, for coating the pan 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (11/2 sticks) unsalted butter at room temperature 1 1/4 cups sugar 3 eggs 3 ripe bananas 1/2 cup sour cream 1 teaspoon vanilla extract Peanut Butter Buttercream, recipe follows 4 bananas Ice cream Chocolate fudge sauce, recipe follows 8 tablespoons unsalted butter at room temperature 1 cup creamy peanut butter 1 1/4 cups sifted confectioners' sugar 1/2 cup very hot brewed coffee 1/2 cup sugar 3/4 cup unsweetened Dutch-processed cocoa 1/2 cup light corn syrup 4 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter Instructions: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat a 6-cup loaf pan with nonstick vegetable spray. Line the bottom with a rectangle of waxed paper. Sift the flour, baking soda, baking powder, and salt together into a bowl; repeat 2 times. In a mixing bowl, beat the butter and sugar together on high speed for 15 seconds, to combine. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. In a bowl, mash the bananas until pasty. Stir in the sour cream and vanilla. With the mixer on its lowest setting, beat in 1/3 of the flour mixture. Beat in half of the banana mixture, then another 1/3 of the flour. Beat in the remaining banana mixture and the remaining flour. Spread the batter in the prepared pan and bake for 40 minutes or until the center springs back wen lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool. Turn the cooled cake out of the pan. With a serrated knife, trim off the end crusts and cut the loaf into 1/2-inch slices. Peel the bananas and cut them into 1/4-inch-thick rounds. Spread half the cake slices with the buttercream and layer on the banana slices. Place the remaining cake slices on top to form sandwiches. Cut the sandwiches in half and serve with ice cream and chocolate fudge sauce. Peanut Butter Buttercream: On medium speed, beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.
Zippy Italian Popcorn 1 sack reduced fat natural flavor microwave popcorn, cooked to package directions 2 tablespoons butter 1 teaspoon garlic powder or granulated garlic 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes 1/3 cup grated Parmigiano, eyeball it Instructions: Pop the corn and place in a bowl. Place butter and spices in a small cup or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve.
Sweet Potato & Parsnip Puree 2 large sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups) 4 medium parsnips, peeled and cut into 1/4-inch slices (about 2 cups) 1/4 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic), heated 2 tablespoon butter 2 tablespoon packed brown sugar 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh chives Additional fresh chives for garnish Instructions: Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander. Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.
Garlicky Broccolini 1 1/2 pounds broccolini Coarse salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 to 5 cloves garlic, finely chopped Instructions: Trim broccolini of ends. Place 4 to 5-inch long, thin stalks into a skillet and cover with water. Cover and bring to a boil. Add salt and reduce heat. Simmer broccolini 6 to 7 minutes, until tender and bright green. Drain the broccolini and return skillet to stove over medium heat. Add extra-virgin olive oil to pan, then garlic. Cook garlic 2 to 3 minutes. Add broccolini to pan and coat in garlic and oil then serve.
Mom's Baby Potato Salad 1 cup mayonnaise 1/2 cup prepared slaw dressing 3/8 cup sweet relish 1 tablespoon dark mustard 1/4 cup pickle juice, from the relish 1 tablespoon cider vinegar 1/2 small stalk celery, diced 1/3 cup chopped white onion 1/2 hard boiled egg, chopped 8 cups cooked, peeled potatoes Instructions: Combine first 9 ingredients in large bowl. Add potatoes. Chill.
French Dip One 8-pound lip-on boneless rib eye roast 1 cup Worcestershire sauce 4 ounces Montreal steak seasoning 3/4 cup red wine 3 tablespoons beef base 1 cup large-diced onion 6 cloves garlic 6 sprigs fresh thyme 6 to 8 good-quality hoagie rolls 12 ounces horseradish 12 ounces sour cream 12 to 14 slices Swiss cheese 1 1/2 to 2 cups caramelized onions Serving suggestion: hand-cut fries Instructions: For the prime rib: Preheat the oven to 350 degrees F. Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning. Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer. For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain. For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly. Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib. Plate sandwiches with fries and cups of warm au jus for dipping.
Breakfast Juicy Lucy 1 pound ground pork 1 1/2 teaspoons light brown sugar 1/2 teaspoon fennel seeds 1/2 teaspoon dried rosemary 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/4 teaspoon crushed red pepper flakes 1/8 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 4 slices yellow American cheese Olive oil 4 large eggs 4 English muffins Unsalted butter Sriracha or other hot sauce, optional Instructions: Preheat the oven to 450 degrees F. In a large bowl, spread the pork out and sprinkle evenly all over with the brown sugar, fennel seeds, rosemary, sage, thyme, pepper flakes, nutmeg, 3/4 teaspoon salt and a few good turns of pepper. Mix with your hands to combine, being careful not to over mix. Divide into 4 parts and roll into balls. Create a large divot in the center of each ball and fill each with 1 slice of the cheese that\u2019s been folded into 4 quarters. Seal in the cheese by pressing the edges of the divot together and then press the ball into patties. Season on both sides with salt and pepper. Heat a lightly oiled nonstick pan over medium-high heat and cook until the patties have an internal temperature of 165 degrees F, about 4 to 5 minutes on each side. Remove to a plate and set aside. Add a drizzle of oil to the pan. Crack in the eggs, cover and cook to the desired doneness. (I like a firm yolk with these since the cheese will lend enough ooze!) Season with salt and pepper. Butter the English muffins and place on a parchment paper-lined sheet tray. Place in the oven and toast until lightly golden, about 3 to 5 minutes. Top each English muffin with a patty, an egg and sriracha or hot sauce, if desired. Enjoy!
Dijon-Style Mustard 1 c. yellow or brown mustard seeds, or a blend of the two 1 1/2 c. dry white wine 1 c. water 1/2 c. white wine vinegar 1/4 c. dry mustard 1 Tbsp onion powder 1 tsp salt Instructions: Soak the mustard seeds: Combine all ingredients in a quart jar or other sealable nonreactive container. Seal and refrigerate overnight, or up to 24 hours, shaking occasionally to distribute. Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Blend the mustard: Use an immersion blender directly in the jar, or transfer the mix to a blender. Blend until desired level of smoothness. Cook down the mustard: Transfer the blended mustard to a saucepan over medium heat. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by about a third, thick but still thin enough to pour easily. If the mustard becomes too thick, add water or wine a tablespoon at a time until thin enough to pour. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the mustard in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the mustard into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
Crostata with Raspberry Jam 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon peel 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 1/4 teaspoon salt 3 tablespoons ice water Flour for dusting, as needed 1 jar (3/4 cup) raspberry preserves 1 tablespoon fresh lemon juice 1 tablespoon sliced almonds, toasted Powdered sugar, for dusting, optional Instructions: Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough. Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
Rhubarb Walnut Muffins 1 1/2 cups flour 3/4 cups brown sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup vegetable oil 1 egg 1/2 cup buttermilk 1 teaspoon vanilla 1 cup chopped rhubarb 1/2 cup chopped walnuts 1/2 cup brown sugar 1/4 cup chopped walnuts 1/2 teaspoon cinnamon Instructions: Preheat oven 325 degrees F. Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.
Pizza 1/2 pound flour 1/2-ounce bakers yeast 1 tablespoon water to blend yeast 1 tablespoon olive oil, plus extra to dampen pizza at end Salt and pepper 1 egg 1/4 cup hot water Two 1 pound 12-ounce tins or 3 pounds fresh egg-shaped tomatoes, skinned, seeded and roughly chopped 2 teaspoons capers 1/2 small tin anchovies in oil, drained 5 slices mozzarella cheese 10 black olive halves 1 sprig oregano 1 small garlic clove, finely sliced Freshly ground black pepper, for garnish Instructions: Place the flour in a bowl. Make a well in the center, add the yeast mixed to a paste with water and then the olive oil, salt, pepper and egg. Mix together and then thin paste with hot water until it resembles chewing gum and comes away from the hands. Knead for about 3 minutes until it no longer sticks to hands. Shape dough into a ball, cover with a bowl and allow to stand 30 minutes. Knead again and then pick up the dough and pull it out with the fingers, turning it around. Oil a baking sheet and preheat oven to 500 degrees F. Place the dough onto the baking sheet, spreading it out to form 12 inch diameter round shape. The edge should be a little thicker than the center. Garnish with tomatoes, capers, anchovies, mozzarella cheese, black olive halves, oregano leaves, garlic and pepper. Sprinkle with oil and place into the oven for 20 minutes. Place on serving dish.
Cubano Salad 2 tablespoons distilled white vinegar 1 tablespoon fresh lemon juice 1 teaspoon finely grated garlic Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 4 radishes, thinly sliced 2 medium tomatoes, cut into wedges 1/2 head iceberg lettuce, cut into bite-sized pieces 1/2 small red onion, thinly sliced 1 small avocado, cut into chunks Instructions: Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl. Whisk in the olive oil. Combine the radishes, tomatoes, lettuce and onions in a large bowl and toss with just enough dressing to coat. Top with the avocado.
English-Style Fish and Chips Vegetable oil, for deep frying 4 large russet potatoes 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 large egg, lightly beaten 1 (12-ounce) can soda water 1/2 cup rice flour, for dredging 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle Malt vinegar, for serving Tartar Sauce, recipe follows Instructions: Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain. Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce. Tartar Sauce: 1 cup mayonnaise 1 tablespoon chopped capers 1 tablespoon chopped cornichons 2 tablespoons finely chopped flat-leaf parsley leaves 1/2 lemon, juiced Dash hot sauce In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry. Yield: about 1 1/4 cups
Mini Meatballs with Raspberry-Balsamic Barbecue Sauce 1/2 cup plain breadcrumbs 1/4 cup finely grated Parmesan 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh Italian parsley 2 tablespoons whole milk 1 1/2 teaspoons tomato paste 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 large egg, at room temperature 1 clove garlic, minced 1/2 small onion, finely chopped 8 ounces ground dark turkey meat 8 ounces spicy Italian turkey sausage links, casings removed 3 tablespoons extra-virgin olive oil 2 cups frozen unsweetened raspberries, thawed 3/4 cup ketchup 3 tablespoons packed golden brown sugar 3 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1/4 teaspoon kosher salt 2/3 cup seedless raspberry jam 1/4 teaspoon freshly ground black Zest of 1 small lemon 2 to 3 large mangoes, peeled, pitted and cut into thirty six 3/4-inch cubes Thirty six 1-inch pieces torn radicchio leaves Instructions: For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 1 1/4-inch balls (about 36 meatballs). In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes. Drain on paper towels. For the sauce: In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, paprika, salt, pepper and lemon zest until smooth. Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 6 to 7 minutes. Remove the pan from the heat and cool for 10 minutes. Pour into a small serving bowl. Thread 1 meatball, 1 mango cube and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.
Southwest Lobster Roll 4 tablespoons unsalted butter, cut into 8 pieces 4 cloves garlic, minced 1 habanero pepper, split, deveined, seeded and minced 1 shallot, minced 1 tablespoon capers, rinsed Kosher salt and freshly ground black pepper 1/4 cup white wine 1 lime, zested and juiced 4 tablespoons unsalted butter 6 cloves garlic, minced 3 tablespoons fresh flat-leaf parsley, finely chopped 1/2 cup mayonnaise 1/4 cup buttermilk 1/2 bunch fresh cilantro, leaves finely chopped 1 lime, zested and juiced Kosher salt and freshly ground black pepper 1/2 head cabbage, finely sliced Four 6- to 8-ounce lobster tails, halved lengthwise and deveined 4 split-top hot dog buns 2 ripe avocados, sliced 1 heirloom tomato, finely sliced Instructions: Preheat the grill to medium-high heat. For the Habanero Butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat. Season with salt and pepper and cook until the shallots start to turn translucent. Deglaze the pan with the white wine, lime juice and zest, cook the mixture until the white wine has reduced and the pan is almost dry. Transfer to a small bowl and reserve to the side. For the garlic butter: Combine the butter and garlic in a medium saucepan and cook over medium heat until the garlic becomes fragrant and softened, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve to the side. For the cilantro-lime mayonnaise: Add the mayonnaise, buttermilk, cilantro and lime zest and juice to a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until serving. For the Southwest lobster roll: Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over, baste liberally with more habanero butter and allow the tails to cook in the butter and their own juices until the tails are curled and the meat is opaque, 4 to 6 minutes more. Remove from the grill and reserve to the side. Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds. To assemble the southwest lobster roll: Place the avocado slices in the buns. Remove the lobster tails from the shells. Place 2 pieces of lobster tail in each bun. Top with 2 slices of the tomato, followed by 1/4 of the cabbage mixture. Place the Southwest lobster rolls on a large platter and serve immediately.
Turkey Avocado Wrap 1/4 cup low-fat ranch dressing 2 tablespoons chipotle salsa 1/4 teaspoon finely grated orange zest 4 (8-inch) flour tortillas 12 ounces sliced oven-roasted turkey breast (from deli) 1 ripe Hass avocado, pitted, peeled, and sliced 2 cups mesclun lettuce or sprigs of cilantro 1 1/2 cups grated jicama 1 tomato, thinly sliced 2 scallions (white and green parts), thinly sliced Kosher salt and freshly ground black pepper Instructions: In a small bowl, combine the ranch dressing with the salsa and orange zest. Lay the tortillas on a cutting board, and spread the ranch mixture evenly over each one, leaving about a 1-inch border on all sides. Layer the turkey, avocado, lettuce, jicama, tomato, and scallions evenly over each tortilla, still leaving a border. Season with salt and pepper. Roll up like a pinwheel. Halve, and serve.
Old- Fashioned Strawberry Shortcake 4 cups sifted all-purpose flour 2 tablespoons baking powder 1 teaspoon salt 1 1/4 cups sugar 2/3 cup butter (11 tablespoons), cold and cut into small pieces 2 large eggs 1 cup milk 2 tablespoons butter, melted 3 pints fresh strawberries 1 cup heavy cream, whipped Instructions: Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans. In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency. In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks. While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes. Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream.
Fish in Parchment with Citrus Reduction 2 lemons 2 limes 6 fish fillets or steaks, preferably grouper 3 teaspoons chopped fresh flat-leaf parsley 1 clove garlic, minced 3 teaspoons olive oil Salt and ground pepper 1 teaspoon sherry vinegar 1 teaspoon honey Instructions: Preheat the oven to 425 degrees F. Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices. Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.) In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well. Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt. Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish. Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.
Pan-Roasted Double-Cut Lamb Chops 2 racks of lamb (8 bones per rack; about 2 pounds each), trimmed and frenched by your butcher 2 cups plus 3 tablespoons extra-virgin olive oil 10 sprigs rosemary, 8 stripped and roughly chopped and 2 whole, plus more for garnish 10 sprigs oregano, 8 roughly chopped and 2 whole, plus more for garnish 6 cloves garlic, thinly sliced 1 tablespoon Aleppo pepper (or 3/4 teaspoon red pepper flakes) Kosher salt and freshly ground pepper 3 tablespoons unsalted butter Flaky sea salt, for topping Instructions: Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight. Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper. Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat\u2013side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It\u2019s OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes. Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated. Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.
Shrimp and Bell Pepper Stir Fry 1/2 cup low-sodium soy sauce 2 tablespoons cornstarch 2 tablespoons sugar 2 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger 1/2 teaspoon crushed red pepper flakes, plus more for garnish 3 tablespoons peanut oil 1 red bell pepper, seeds removed and cut in thin strips 1 yellow bell pepper, seeds removed and cut in thin strips 1 pound jumbo shrimp, peeled and deveined 5 scallions, cut into 1/2-inch pieces 1 cup packed curly kale, stemmed and hand torn 1 tablespoon chopped fresh cilantro 2 teaspoons chopped fresh mint Instructions: In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes. Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center. Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together. Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat. Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
Resolution Resolved 1/4 ounce Aperol 1/4 ounce Simple Syrup, recipe follows 1/4 teaspoon clove powder Splash blood orange juice 4 1/2 ounces champagne Grated orange zest, for garnish 1 cup sugar Instructions: Add the Aperol, Simple Syrup, clove powder and blood orange juice to a champagne flute. Top with the champagne, then use a bar spoon to slowly pull up the ingredients from the bottom. Lightly grate some orange zest on top of the cocktail and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree 1/2 cup olive oil 6 cloves garlic 1 flank steak, 2-2 1/2 pounds Salt and freshly ground pepper Olive oil 6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped 2 shallots, coarsely chopped 1 carrot, chopped 1 stalk celery, chopped 1 cup red wine 3 cups chicken stock 1 cup veal stock 1/4 cup chopped parsley 2 roasted red pepper, peeled, seeded and diced 1 Spanish onion, sliced, grilled and diced 1 1/4 cup heavy cream 6 ounces soft goat cheese 6 potatoes, cooked, peeled and diced and kept warm 4 tablespoons unsalted butter, softened Salt and freshly ground pepper Instructions: Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across. Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak. Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.
Mixed Seafood Pasta Kosher salt 1 pound fettuccine 2 tablespoons olive oil 2 tablespoons salted butter 8 ounces peeled and deveined large shrimp 8 ounces lobster meat, cut into chunks 8 ounces calamari, sliced Freshly ground black pepper 1/4 cup jarred sun-dried tomato strips packed in oil 2 tablespoons capers, drained 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 3 cloves garlic, minced 1/2 red onion, finely diced 1/2 cup white wine 2 cups heavy cream 2 cups baby spinach leaves 1/4 cup freshly grated Parmesan, plus more for garnish 1/4 cup fresh parsley, chopped, plus more for garnish Zest of 1 lemon, plus more for garnish Instructions: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente. Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside. Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper. Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.
Grilled Salsify, Corn and Bacon Hush Puppy with Salsify Honey Butter Dipping Sauce 2 stalks salsify, peeled and sliced in half 1 ear corn, shucked Olive oil Kosher salt and freshly ground black pepper 1 cup buttermilk 1 egg, lightly beaten 1 1/2 cups cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 2 strips bacon, cooked and chopped Peanut oil, for frying Salsify Honey Butter Dipping Sauce, recipe follows 4 salsify stalks 1/2 cup honey 4 tablespoons butter 3 tablespoons sriracha 1 tablespoon cayenne Kosher salt and freshly ground black pepper Instructions: Preheat the grill to high. In a large bowl, toss the salsify and corn with a little olive oil and some salt and pepper. Add the salsify and corn to the grill, grilling on all sides until the salsify is fork tender and the corn looks charred. Remove from the grill. Slice the corn kernels off the cob into a bowl. Chop the salsify into small cubes. Add to the bowl. Season with salt and pepper. In another bowl, mix the buttermilk with the egg. Add to the salsify and corn, mixing to incorporate. Add the cornmeal, flour, baking powder, 1 teaspoon salt and bacon. Mix together to form a thick batter. Heat enough peanut oil to fry in a Dutch oven or cast-iron skillet to 350 degrees F. Drop golf ball size balls of batter in the oil, cooking until golden brown, 5 to 7 minutes. Remove from the fryer, sprinkle with salt and drizzle with Salsify Honey Butter Dipping Sauce. Fill a medium saucepan with water and bring to a boil. Break the salsify stalks in half to release the milk inside, and boil for 10 minutes. Simmer for another 5 minutes. Take 1 cup of salsify stock and pour into another saucepan. Then add the honey, butter, sriracha, and cayenne. Season with salt and pepper. Bring back to a boil and simmer for another 10 minutes to allow the flavors to blend.
Cinnamon Toast Crunch Cheesecake 1 1/4 cups milk 8 cups Cinnamon Toast Crunch® cereal (about 14 ounces), plus more for serving 12 tablespoons (1 1/2 sticks) unsalted butter, melted 3/4 cup packed dark brown sugar One 1/4-ounce package unflavored powdered gelatin 1 tablespoon ground cinnamon Three 8-ounce packages cream cheese, at room temperature 1 1/2 cups confectioners' sugar 1/2 cup sour cream 1 tablespoon pure vanilla extract Pinch fine salt Juice of 1/2 lemon Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. Strain the flavored milk and reserve. Discard the soaked cereal. Crush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Bake until lightly toasted, 12 to 15 minutes. Cool to room temperature, about 30 minutes. Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine; set aside. Beat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 2 minutes. Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds. Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture. Fill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. (The batter will spread; as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Refrigerate until completely set, at least 4 hours and up to overnight. Unmold the cheesecake. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.
Roasted Sweet Potato with Banana Walnut Crumbles 1/2 cup rolled oats 1/4 cup chopped walnuts 4 teaspoons packed light brown sugar 1/4 teaspoon kosher salt 1/2 banana, mashed (2 tablespoons) 2 teaspoons unsalted butter, at room temperature and cut into bits Two 12-ounce sweet potatoes, halved lengthwise 1 tablespoon honey Instructions: Preheat the oven to 375 degrees F. Place a rack in the middle of the oven and another in the lower third. Combine the oats, walnuts, sugar, salt and mashed banana, then cut in the butter. Spread the mixture on a parchment-paper-lined baking sheet. With damp hands, pat the mixture into an even 1/4-inch layer. Place the sweet potatoes, cut-side up, in a baking pan and place on the bottom oven rack. Place the topping on the upper rack. Bake the topping until the edges are lightly browned, 15 to 18 minutes. Cool the topping, but leave the potatoes in the oven to continue cooking until a knife inserted in the center comes out easily, about 1 hour total. When the topping is cool enough to handle, break into pea-size crumbles. Use a fork to scrape and fluff the insides of the potatoes. Sprinkle the potatoes with the crumb topping, then drizzle each with some of the honey and serve immediately.
Banh Mi Tacos with Pulled Pork 8 red radishes, halved and thinly sliced 4 carrots, halved and thinly sliced on the bias 1 teaspoon kosher salt 1 teaspoon granulated sugar 2 cups unseasoned rice vinegar One 5- to 6-pound boneless pork butt 2 tablespoons kosher salt 2 tablespoons freshly ground black pepper 2 tablespoons olive oil 2 strips bacon, chopped into 2-inch pieces 2 carrots, each cut into 3 pieces 2 stalks celery, each cut into 3 pieces 1 yellow onion, peeled and quartered 1 green bell pepper, seeded and quartered 12 cloves garlic 1 tablespoon chili powder 1 tablespoon ground allspice 4 chiles de arbol 2 bay leaves 2 sprigs rosemary 2 sprigs thyme 2 cups hard apple cider or gluten-free beer 2 cups chicken broth 4 cups vegetable broth 1/2 cup soy sauce or gluten-free soy sauce 1/4 cup Asian fish sauce 2 tablespoons brown sugar 2 teaspoons toasted sesame seeds 1 teaspoon black peppercorns 4 cloves garlic, smashed 4 green onions 2 strips bacon, cut in half 2 whole cloves 1 carrot, peeled and cut into 4 pieces 1 cinnamon stick One 2-inch piece fresh ginger, peeled and chopped 1 jalapeno, stemmed, seeded and sliced in half 1 yellow onion, peeled and quartered 1 star anise 2 tablespoons cold water 1 tablespoon cornstarch 1 cup mayonnaise 1/2 cup sriracha sauce (more or less to taste) Forty-eight 4-inch corn tortillas 1 bunch cilantro, leaves only 4 jalapenos, with seeds, sliced as thinly as possible Instructions: For the pickled carrot and red radish: Toss the sliced radishes and carrots with the salt and sugar in a medium bowl. Let the mixture stand for 5 minutes. Pour the rice vinegar over the mixture. Cover and refrigerate at least 24 hours or up to one week. For the braised pulled pork: Preheat the oven to 300 degrees F. Rub the pork with the salt and pepper. Heat the olive oil in a Dutch oven or brazier pan over medium-high heat for about 2 minutes. Carefully place the pork into the hot pan, fat-side down. Cook until browned, 4 to 5 minutes. Use tongs to carefully turn the pork, cooking on all sides until browned, 5 to 10 minutes more. Transfer the pork to a plate, leaving all its juices in the pan. Add the bacon, carrot, celery, onion, bell pepper and garlic and cook, stirring often, until starting to brown, about 2 minutes. Add the chili powder, allspice, chiles de arbol, bay leaves, rosemary and thyme. Continue cooking over medium heat until fragrant, about 5 minutes. Add the cider, and stir, scraping the browned bits from the bottom of the pan. Add the chicken broth, and bring to a boil. Remove the pan from the heat. Place the pork in the pan, on top of the vegetables. Cover the pan, and place it in the oven. Cook until the pork is soft to the touch and shreds easily, 5 to 6 hours. Carefully remove the pork from the pan, and shred it with tongs in a large bowl or pot. Strain and discard the solids, saving the braising liquid. Pour the strained liquid over the shredded pork. For the umami sauce: Combine the vegetable broth, soy sauce, fish sauce, brown sugar, sesame seeds, peppercorns, garlic, green onions, bacon, cloves, carrot, cinnamon stick, ginger, jalapeno, yellow onion and star anise in a large pot. Simmer the mixture over low heat for 90 minutes to allow the flavors to develop. Strain and discard the solids, saving the liquid. In a small bowl, stir together the cold water and cornstarch to create a slurry. Stir the slurry into the hot liquid until it is thick. Set the sauce aside until the pork is ready. Pour the umami sauce over the pork and use tongs to toss. This can be done the day before serving¿¿just reheat the pork when you are ready to assemble the tacos. For the sriracha mayo: Stir together the mayonnaise and sriracha in a small bowl until combined. For the tacos: Preheat a griddle or large frying pan over medium heat. For each taco, hold 2 corn tortillas together, dip them in a bowl of room-temperature water and count to three. Place the tortillas, still together, on the hot griddle, and cook until hot and beginning to blister on each side, about 45 seconds. Stack the hot tortillas on a plate. Sprinkle each set of tortillas with cilantro, sliced jalapenos and pickled carrot and red radish. Top with some umami pork, and drizzle with sriracha mayo.
Chilled Beet Soup with Yogurt and Pepitas 1 pound roasted or boiled red beets, coarsely chopped 1 cup light coconut milk 2 teaspoons fresh lime juice 1 teaspoon finely grated peeled ginger 1 teaspoon kosher salt Freshly ground black pepper 4 teaspoons nonfat plain Greek yogurt 4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds Instructions: Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour. To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.
Cheese Straws 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator Flour, for dusting 1 extra-large egg 1 tablespoon water 1/2 cup freshly grated Parmesan 1 cup finely grated Gruyère cheese 1 teaspoon minced fresh thyme leaves 1 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.