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Fish Roll with Compound Butter 2 thin salmon fillets 3 flounder fillets 8 sea scallops 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley Salt and pepper, for seasoning Canola oil, for brushing 4 ounces butter (1 stick), at room temperature 1 teaspoon dry parsley flakes 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper Instructions: On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper. Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour. For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment. Preheat your broiler and place the oven rack 6-inches from the heating element. Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish. Serve with 1 slice of compound butter on each fish roll.
Tortilla Soup 1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato 1/2 cup roasted green chile, cut into a small dice 2 tablespoons vegetable oil, plus more for frying 4 cups chicken broth 2 tablespoons finely chopped garlic 1/4 teaspoon ground comino (cumin) 2 cups Enchilada Chicken, recipe follows 6 each white corn tortillas, cut into 1/4-inch wide strips 6 each blue corn tortillas, cut into 1/4-inch wide strips 3 tablespoons cornstarch Chopped cilantro leaves, as needed 1 tablespoon fresh lime juice Salt, as needed 1 cup crushed corn tortilla chips Instructions: Begin with a large pot. Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes. Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels. At the Blue Corn Cafe, we always have tons of chips around so we used crushed ones for garnish on the bottom of the soup bowl...the strips are added at the top. We, of course, use white and blue corn tortillas. If for some reason the blue variety are not available where you live, I suggest you immediately draft a letter to your Congressman! Yes, you can use all white or yellow tortillas. To finish the soup, you've got to make some slurry. Yep...this will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. This stuff feels and looks like...well, slurry. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat. Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes. 2 pounds boneless, skinless chicken (breast, leg, or thigh) 1/2 cup diced yellow onion 1/2 cup medium-dice green bell peppers 1/4 cup roughly chopped cilantro leaves 2 teaspoons oregano leaves 3 tablespoons finely chopped garlic 2 teaspoons salt 2 teaspoons white pepper 4 cups (1 quart) water This \machaca\ style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days.
Pork Tenderloin with Roasted Grapes and Mashed Sweet Potatoes 4 strips bacon, cut into lardons 3 tablespoons fennel seeds 2 small pork filet mignon, about 10 ounces each Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 shallot, minced 1/2 cup port wine 2 cups seedless red grapes 1 1/2 cups chicken stock 3 tablespoons chopped fresh chives, for garnish 4 sweet potatoes, peeled and cut into large dice 2 tablespoons heavy cream, warmed 4 tablespoons unsalted butter, cubed Pinch of cayenne pepper Pinch of ground cumin 1 tablespoon light-brown sugar Kosher salt Instructions: For the Pork Tenderloin with Roasted Grapes: Preheat the oven to 375 degrees F. Cook the bacon lardon in a large skillet over medium heat until crisp, 5 to 6 minutes. Use a slotted spoon to remove the bacon and drain on a towel-lined plate. Reserve the bacon for the potatoes. Reserve the skillet with bacon fat to cook the pork. Toast the fennel seeds in a small skillet over medium heat until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and grind into a fine powder. Season the pork generously with salt and pepper. Return the large skillet with bacon fat to medium-high heat. Place the pork in the pan and cook on all sides until rich golden brown, about 8 minutes. Remove the pork from the pan, dust the pork with the toasted ground fennel seeds, and place on a sheet pan fitted with a rack. Roast in the oven until the internal temperature reaches 150 degrees F, about 14 minutes. Allow to rest 10 minutes until ready to serve. Drain the fat from the skillet and place over medium-low heat. Add the extra-virgin olive oil and shallots and cook until softened, about 2 minutes. Season with salt then pour in the port and scrape with a wooden spoon to release the bits from the bottom of the pan. Add the grapes and cook the grapes until they split and let out their juices, about 10 minutes. Add half of the chicken stock, let it reduce slightly, then add the remaining stock and let cook until sauce is reduced by half and thickened, 8 to 10 minutes. Taste and re-season if needed. For the Mashed Sweet Potatoes: Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot. Add the heavy cream and butter and combine with a hand mixer until smooth. Mash with a potato masher. Add the brown sugar, heavy cream and cumin and mix with a spatula to combine. Season to taste with salt. Add the cayenne, cumin, light brown sugar, reserved bacon and some salt and fold to combine. Slice the pork on a bias. Serve with the sweet potatoes and top with the grapes, sauce and chives.
Brussels Sprouts with Dried Cranberries and Almonds 1 tablespoon olive oil 1 shallot, finely chopped 1 pound Brussels sprouts, ends trimmed, halved 2 tablespoons apple cider vinegar 1/2 cup dried cranberries 1/2 cup slivered almonds Salt Instructions: In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the shallot and saute until browned, about 3 minutes. Add the Brussels sprouts and saute until just wilted, about 5 minutes. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more. Remove the pan from the heat. Season with salt, to taste.
Peanut Butter Fudge 2 tablespoons unsalted butter, chilled, plus more for pan 3 tablespoons light corn syrup 1 cup granulated sugar 3/4 cup packed light-brown sugar 3/4 cup milk 1/2 teaspoon salt Pinch baking soda 6 tablespoons creamy peanut butter 1 teaspoon pure vanilla extract Instructions: Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage); don't overcook. Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set. Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week.
Soda Science Buffet 1 cup blueberry smoothie (recommended: Naked Juice) 2 tablespoons simple syrup Club soda 1 cup strawberry smoothie (recommended: Naked Juice) 2 tablespoons simple syrup Club soda 1 cup mango smoothie (recommended: Naked Juice) 2 tablespoons simple syrup Club soda Instructions: In a glass filled with ice, add the smoothie and simple syrup. Top with club soda and stir.
Chunky Gazpacho 3 cups tomato juice, plus more if needed 4 ripe tomatoes, seeded and diced 3 pickling cucumbers, peeled, seeded, and diced 4 scallions, sliced 1 red pepper, seeded and diced 1 jicama, peeled and diced 3 tomatillos, husks removed and diced 2 cloves garlic Juice of 1 lime 1/4 cup extra virgin olive oil 2 jalepenos, seeded and diced 1 slice bread, crusts removed, soaked and squeezed Sea salt and freshly ground black pepper, to taste Dash of Tabasco Instructions: Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.
Raspberry Lemonade 3/4 cup fresh or thawed frozen raspberries 9 cups water 2 cups freshly squeezed lemon juice (about 12 lemons) 2 cups superfine sugar Ice Instructions: Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.
Denver Scramble with Cheese Curds 10 ounces frozen French fries (about 4 cups) 2 tablespoons unsalted butter 1 green bell pepper, diced 1 onion, diced 4 to 6 slices Canadian bacon, diced Kosher salt and freshly ground pepper 10 large eggs 1/4 cup milk 1 scallion, thinly sliced 6 ounces cheese curds (about 1 1/4 cups), large pieces broken up Instructions: Place a baking sheet in the oven and preheat to 425 degrees F. Spread the French fries on the hot baking sheet and cook, stirring once, until crisp and golden, 15 to 20 minutes. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the bell pepper, onion, Canadian bacon, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally with a rubber spatula, until the vegetables are browned around the edges and tender, 8 to 10 minutes. Whisk the eggs with the milk, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add the remaining 1 tablespoon butter to the skillet. Stir in the egg mixture and scallion and cook, stirring and folding gently, until lightly set and fluffy, about 4 minutes; add the cheese curds during the last minute of cooking. Remove from the heat and stir once or twice until the eggs just finish cooking, about 2 minutes. Divide the eggs among plates. Serve with the French fries.
Apricot Walnut Strudel Bites 1 cup butter, softened 1 (8 oz.) pkg. cream cheese, softened 2 1/2 cups Pillsbury BEST® All Purpose Flour, divided 1 tbsp. ground cinnamon 1/4 cup sugar 2 (10 oz.) jars Smucker's® Simply Fruit® Apricot Spreadable Fruit 1 1/4 cups raisins 1 1/4 cups chopped walnuts Powdered sugar Instructions: BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour. HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle. SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet. BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.
Grilled Portobello and Roasted Pepper Maki Sushi 2 portobello mushrooms, gills removed, grilled with olive oil, salt and pepper, placed in air tight bowl 2 red bell peppers, roasted, placed in same air tight bowl with portobellos 4 sheets yaki nori Sushi Rice, recipe follows 8 scallions, grilled with olive oil, salt and pepper 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 minced shallot 1/3 cup extra virgin olive oil 4 cups sushi rice (Calrose/short grain) Water, up to Mount Fuji 1 cup rice wine vinegar 1/4 cup mirin 1/2 cup sugar Instructions: As soon as the portobellos and peppers are cool, slice them in long, thick strips. Save the juices in the bowl. Make sure they are well seasoned. Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4-inch thick. Place mushrooms, peppers and scallions 2/3 up on rice. Roll, moisten end and let rest. In the bowl of juices, whisk in vinegar, mustard and shallots. Lift with oil, season, and check for flavor. PLATING Slice the roll, both straight and on the bias. Drizzle with vinaigrette and serve immediately. Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in su (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.
Chicken Legs with Spicy Peanut Sauce 12 chicken drumsticks (about 2 pounds) 4 large cloves garlic, grated Kosher salt 8 Do-si-dos® or Peanut Butter Sandwich cookies 1/3 cup peanut butter, softened 3 tablespoons low-sodium soy sauce 4 tablespoons fresh lime juice 2 tablespoons red wine vinegar 1 to 1 1/2 tablespoons hot sauce 2 teaspoons garlic powder 1/2 teaspoon red pepper flakes 1 large knob fresh ginger, peeled and grated Instructions: Position an oven rack in the middle of the oven and preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Rub the drumsticks with the garlic, season with salt and arrange far from one another on the prepared baking sheet. Bake on the middle rack until the chicken is cooked through (165 degrees F) and the juices run clear, 25 to 30 minutes. In a medium bowl, mix the cookies with 1/2 cup warm water; crush the cookies with the back of a spoon until they form a paste. Whisk in the peanut butter and soy sauce with an additional 1/4 cup warm water if needed. Stir in the lime juice, red wine vinegar, hot sauce, garlic powder, red pepper flakes and ginger. Taste for seasoning. Toss the chicken in the sauce and serve immediately.
Greek Yogurt Parfait with Ginger Candied Pumpkin, Berries and Pumpkin Seed Pecan Granola 1/2 cup raw steel-cut oats 1/4 cup pecans, toasted and chopped 1/4 cup pumpkin seeds 2 teaspoons black sesame seeds 1 teaspoon vegetable oil 1 teaspoon maple syrup 1/2 cup plus 1 teaspoon brown sugar Salt and cracked black pepper 1 cup diced kabocha squash 1/4 pound fresh ginger, chopped 1/4 pound raspberries 1/4 pint blackberries 2 cups Greek yogurt Zest of 2 limes Instructions: Preheat the oven to 300 degrees F. Toss the oats, pecans, pumpkin seeds, sesame seeds, vegetable oil, maple syrup and 1 teaspoon brown sugar together in a mixing bowl. Season with salt and cracked black pepper. Spread evenly on a baking sheet and bake for 1 hour. Let cool, then crumble. Add the squash, ginger, remaining 1/2 cup brown sugar and 1/2 cup water to a small saucepot. Boil until the squash is tender, then let cool. Mix the squash with the berries and dress in the ginger syrup. Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.
Stuffed Beef Rolls (Zrazy Zawijane) Kosher salt and freshly ground black pepper 1 pound top side beef, thinly sliced into 8 pieces 2 tablespoons yellow mustard 2 dill pickles, quartered lengthwise 8 slices uncooked bacon 1/2 large yellow onion, sliced 1/4 cup vegetable oil 1/4 cup all-purpose flour 4 quarts water 4 cups hot reserved cooking liquid from the beef rolls 1 cup beef stock 1/4 cup tomato paste 2 tablespoons red wine 1 tablespoon paprika Kosher salt and freshly ground black pepper Mashed potatoes or noodles and a vegetable, for serving Instructions: For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides. Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce. Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes. Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce. For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups. To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.
Marinated Lamb Chops with Fenugreek Cream Curry 2 to 3 French-cut racks of lamb, for approximately 16 large or 20 medium-size chops 2 cups white wine 1 cup grainy mustard 2 teaspoons kosher salt 4 cups whipping cream 1 teaspoon kosher salt 1 teaspoon paprika 1 teaspoon cayenne pepper 1 tablespoon dried green fenugreek flakes (known as \kasuri methi\) 1 cup fresh lemon juice 4 tablespoons canola oil 2 tablespoons crushed garlic 1 teaspoon ground turmeric Instructions: Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours. In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve. Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.
Grilled Spinach and Mushroom Pizza 1 can Pillsbury® refrigerated thin pizza crust Cooking spray 1can (8 ounce) pizza sauce (1 cup) 2 cups torn fresh baby spinach leaves 1 cup sliced fresh mushrooms 1 cup shredded mozzarella cheese (4 ounce) Instructions: Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray. Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill. Top crust evenly with pizza sauce, spinach and mushrooms. Sprinkle with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 6 minutes longer or until crust is golden brown and cheese is melted. Have all toppings ready to go because the crust cooks quickly. If the crust is cooking too fast, move the pizza to a cooler part of the grill or reduce the heat. Don't want to grill? Bake the pizza in the oven by following the directions on the can that use a prebake time.
Punjabi-Style Masala Shrimp 3 tablespoons vegetable oil 1 tablespoon cumin seeds 2 to 3 dried red chiles, such as arbol 2 medium onions, sliced 3 tablespoons ground coriander 2 tablespoons minced peeled, fresh ginger 1 tablespoon minced garlic 2 teaspoons ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne Salt and freshly ground black pepper 6 medium plum tomatoes, diced 1 1/2 pounds medium shrimp, peeled and deveined 1 cup whole-milk yogurt, divided Cilantro leaves, for garnish Chopped fresh green chiles, for garnish Instructions: Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.) When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.
Barbecued Buffalo Clams 36 large littleneck clams 8 ounces butter, melted 2 lemons, juiced 1 French baguette Buffalo Sauce, recipe follows Pico de Gallo, recipe follows 10 ounces Parmesan, grated Chopped parsley and lemon wedges, for garnish 8 ounces melted butter, or clarified butter 12 ounces hot sauce (recommended: Frank's Red Hot Sauce) 1 large onion, diced 2 large tomatoes, diced 1 bunch fresh cilantro leaves, chopped 3 lemons, juiced Salt and pepper Instructions: Prepare grill. Wash and open clams. Remove the upper shell to create clams on the half shell. Combine the melted butter and lemon juice. Place the clams on the hot grill and baste with the lemon butter mixture frequently. Clams should take about 4 to 5 minutes to cook. Remove from the grill and reserve. Meanwhile, slice the baguette into 1/4-inch slices. Place the bread slices on the grill and lightly toast. Remove to a serving platter. Place a cooked clam on top of a bread slice. Spoon some of the Buffalo Sauce on top of the clam; use sparingly. Top the sauce with a spoonful of the Pico de Gallo and some grated Parmesan. Garnish with chopped parsley and lemon wedges. Combine ingredients in a small bowl and mix together well. Combine vegetables and herbs in a small bowl. Add the lemon juice and season, to taste. Mix well to incorporate all ingredients evenly.
Pain Perdu 6 eggs 1 cup cream 1/4 teaspoon salt 1 tablespoon cinnamon 1 tablespoon vanilla extract 12 slices thick bread 2 cups coarsely ground almonds 2 tablespoons butter Powdered sugar Sliced seasonal fruit Instructions: Beat the eggs, add the cream, salt, cinnamon and vanilla. Submerge the bread slices in the egg mixture for 5 minutes. Lay both sides of the bread in the almonds to coat. Heat the butter in a heavy pan until the foam subsides, then add the slices of bread. Cook over low flame until delicate brown. Sprinkle with powdered sugar, garnish with sliced fruit and serve hot.;
Pumpkin Spice-Cranberry Muffins 1/2 cup dried cranberries Juice from 1 large orange 2 cups all-purpose flour 2/3 cup granulated sugar 1 tablespoon pumpkin spice blend 2 teaspoons baking powder 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, melted 1/2 cup pure pumpkin puree 1/2 cup whole milk 2 large eggs 1 teaspoon orange zest Turbinado sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray. Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent. Microwave until the orange juice is warm, about 1 minute. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice. Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside. Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps). Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
Polenta -- Village 1/2 teaspoon salt 1/4 cup oil 1 pound farina Instructions: Bring 2 quarts of water to a boil. Stir salt and oil into water. Slowly add farina to boiling water. Stir continuously so that no lumps develop. The polenta is done when all water is absorbed and it coats the back of a spoon.
Apple Tart-tini 1 part white rum (recommended: Bacardi) 1 part apple brandy 1 part sweet and sour mix 1 shot grenadine 4 apple slices, for garnish Instructions: In a pitcher filled with ice combine all ingredients, except apple and stir. Pour into martini glass. Garnish with apple.
Greek Nachos 5 cups pita chips 2 grilled chicken breasts, cut into 1/2-inch chunks 3 tomatoes, chopped 1 red onion, thinly sliced 2 green peppers, thinly sliced 1/2 cup drained kalamata olives 8 ounces feta cheese, crumbled Instructions: Preheat the oven to 375 degrees F. Lay out the pita chips in an even layer on a baking sheet and top with the chicken. Bake until the chips are golden brown, about 10 minutes. Top with the tomatoes, red onion, green peppers, olives and feta. Serve warm.
Spring Cleaning Sangria 2 cups rose 1 cup Campari 1 cup Gewurztraminer or other semisweet white wine 1 cup ice wine or sweet dessert wine 1/2 pint blackberries 1/2 pint raspberries 1 raspberry orange or blood orange, sliced 1/2 lime, sliced into circles 1/2 star fruit, sliced, optional Fresh mint sprigs, for serving Instructions: Combine the rose, Campari, Gewurztraminer and ice wine in a pitcher. Add the blackberries, raspberries, raspberry orange, lime and star fruit, if using. Pour into wine glasses over ice. Garnish with mint sprigs and serve.
Pomegranate Margarita Lime wedge, plus more for garnish Salt Ice 4 ounces white tequila 2 ounces Triple Sec 1/2 cup pomegranate juice 1 lime, juiced (optional) Club soda Instructions: Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.
Virginia Ham and Cheese Balls 8 ounces ground or finely chopped country ham 8 ounces cream cheese, softened 3 dashes hot pepper sauce 3 pinches dry mustard powder 8 ounces unsalted Virginia peanuts, finely chopped 1 maraschino cherry half Assorted crackers, for serving Instructions: In a large bowl, combine ground ham, cream cheese, hot sauce and mustard until well blended. Roll into a ball and then roll in chopped peanuts. Garnish with cherry on top of ball. Serve on cheeseboard with crackers.
Holiday Eggnog Pie 2 envelopes unflavored gelatin 4 cups eggnog 1/4 cup sugar 1/4 tespoon nutmeg 2 tablespoons rum or rum flavoring, optional 1 cup heavy cream 9- or 10-inch prepared pie shell Instructions: Soften 2 envelopes unflavored gelatin in 2 cups eggnog on top of double boiler. Add 1/4 cup sugar and stir until gelatin and sugar are throughly dissolved. Add 2 more cups of eggnog, nutmeg, and rum, if desired. Chill. Whip chilled mixture until light and fluffy and then fold in whipped heavy cream. Pour mixture into a 9- or 10-inch cooked pie shell. Chill until firm. Garnish with additional whipped cream and cherries, if desired.
Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap 3 tablespoons canola oil 1 tablespoon chopped garlic 1 to 2 tablespoons chopped Thai chile pepper 8 ounces ground chicken breast 1/2 cup sliced white mushrooms 1 1/2 tablespoons fish sauce 1 tablespoon oyster sauce 1/2 tablespoon sugar 1/2 tablespoon sweet soy sauce (optional) 1/3 cup chicken stock 1/2 cup sliced red bell pepper (optional) 1/2 cup Thai holy basil (Ga-Prao) Salt Steamed jasmine rice Instructions: Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well. Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well. When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
Vegan Stuffed Peppers 6 medium sweet bell peppers 2 tablespoons vegetable oil 2 cloves garlic, minced 1 medium onion, diced Two 14.5-ounce cans chopped tomatoes Kosher salt and freshly ground black pepper One 14.5-ounce can corn kernels, rinsed One 14.5-ounce can black beans, rinsed 3 cups baby spinach 1 cup cooked quinoa 2 teaspoons chili powder 1 teaspoon ground cumin 1 tablespoon chopped fresh cilantro 1/2 cup vegan sour cream or vegan cream cheese (see Cook's Note) 1 teaspoon lime zest plus 1 tablespoon lime juice 2 tablespoons chopped fresh cilantro Kosher salt Instructions: For the stuffed peppers: Preheat the oven to 350 degrees F. Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level. Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper. Transfer 1 1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside. Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes. Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes. For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt. Top the peppers with the cream immediately before serving.
Chorizo Queso Fundido 1 pound ground pork 2 tablespoons cider vinegar 2 tablespoons tarragon vinegar 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons guajillo powder 2 teaspoons black pepper 2 teaspoons kosher salt 1 teaspoon ground cumin 1/2 bunch fresh cilantro, minced 1 large Spanish onion, finely sliced 1 clove garlic, minced 2 tablespoons vegetable oil 1/2 bunch fresh cilantro, minced 1 teaspoon kosher salt 1/2 teaspoon dried thyme 1/2 cup cider vinegar 1 teaspoon kosher salt 1 teaspoon white sugar 2 to 3 Fresno chiles, sliced into rings One 8-ounce bag or 1 cup shredded Monterey Jack cheese One 8-ounce bag or 1 cup shredded mozzarella Corn tortilla chips or flour tortillas, for serving Instructions: For the chorizo pork sausage: Preheat the oven to 400 degrees F. Combine the pork, vinegars, paprika, garlic powder, guajillo powder, pepper, salt, cumin and cilantro in a large bowl. Mix well using hands or a wooden spoon. Spread mixture over a baking pan and roast until cooked through, 15 to 20 minutes. Drain excess fat. For the rajitas: Saute onions and minced garlic with vegetable oil in a skillet on medium-high heat until onions are translucent, 4 to 5 minutes. Add cilantro, salt and thyme and continue to cook 2 minutes. For the escabeche: Combine vinegar, salt, sugar and 1/2 cup water in a small saucepan and bring to a boil. Place chile rings in a mixing bowl (remove seeds if desired to lessen heat). Pour boiling liquid over chiles and refrigerate until chilled, up to overnight. For the queso fundido: Preheat the oven to 350 degrees F. Layer a 9-by-6-inch casserole dish with onion rajitas, 2 cups cooked chorizo pork sausage and cheeses. Place 4 to 6 pickled chiles on top. Bake 10 to 12 minutes. Transfer to a broiler and continue to cook until browned. Serve with corn tortilla chips or flour tortillas and extra pickled chiles!
Nectarine Upside-Down Cake with Salted Caramel Cooking spray 1 3/4 cups sugar 1 teaspoon fine salt 4 nectarines, cut into 1/2-inch wedges (about 1 1/4 pounds) 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 stick unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk Coarse sea salt, for sprinkling Instructions: Preheat the oven to 375 degrees Fand coat a 9-inch-square cake pan with cooking spray. Combine 3/4 cup sugar, 1/2 teaspoon fine salt and 1 1/2 tablespoons water in a medium saucepan and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and immediately pour into the prepared cake pan (the caramel hardens quickly). Arrange the nectarines over the caramel in 4 rows; set the pan aside. Whisk the flour, baking powder, baking soda and the remaining 1/2 teaspoon fine salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the nectarines and spread evenly. Transfer to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. Sprinkle with sea salt.
Individual Fruit Pizzas 1 1/3 cups butter 1 1/2 cups sugar 1 teaspoon orange zest 1 teaspoon vanilla extract 2 whole eggs 3 tablespoons whole milk 4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt One 13-ounce jar marshmallow creme, such as Marshmallow Fluff One 8-ounce package cream cheese Sliced kiwi fruit Sliced red pears Blueberries Raspberries Strawberries Red and green grapes, halved ANY FRUIT YOU'D LIKE! Instructions: For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix. In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes). Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough. Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely. For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light. Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!
Fried Flounder and Shrimp 2 cups heavy mayonnaise 1/4 cup shredded carrots 1/4 cup minced dill pickles Four 6-ounce flounder fillets 1 1/2 pounds peeled and deveined shrimp 2 pounds fine ground cracker meal or seafood breader 2 cups vegetable oil Salt and pepper Instructions: Mix the mayonnaise, carrots and pickles in a bowl. Refrigerate the tartar sauce. Rinse the fish and shrimp in cold tap water and drain. Divide the seafood breader into two large mixing bowls. While the seafood is still wet, dredge in the seafood breader and leave in the bowls. Cover and refrigerate for 1 hour. Pour 1 cup oil into each of two large frying pans. Heat both to 350 degrees F. Place the fish in one frying pan and the shrimp in the other. Cook until golden brown, 2 minutes per side. Remove from the pans and drain on a fryer rack or paper towels. Sprinkle with salt and pepper and serve with the tartar sauce.
Pumpkin Maple Pecan Cheesecake 10 graham crackers, finely ground (1 1/3 cups crumbs) 1/4 cup sugar 5 tablespoons butter, melted 3 (8-ounce) packages cream cheese, at room temperature 3 large eggs, at room temperature for 30 minutes 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling) 1 (14-ounce) can sweetened condensed milk 3 tablespoons pure grade B maple syrup 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon fine sea salt 1 cup heavy cream 2/3 cup pure grade B maple syrup 3/4 cup pecan pieces Instructions: Preheat the oven to 325 degrees F. For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan. Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist. For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets. Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight. For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving. To serve: Spoon the maple pecan glaze over the cheesecake.
Cod and Gnocchi with Tomato Confit 1 cup mixed cherry tomatoes, halved 3 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon red wine vinegar 2 teaspoons fresh thyme, chopped 1 teaspoon Calabrian chile paste 2 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper 2 tablespoons pine nuts, toasted Small fresh basil leaves, preferably Greek, for topping Two 4- to 6-ounce fillets Alaskan cod Kosher salt 3 tablespoons extra-virgin olive oil 1 clove garlic, minced Grated zest of 1 lemon 6 ounces frozen gnocchi Flaky sea salt, for finishing Instructions: For the tomatoes: Preheat the oven to 400 degrees F. In a small (16-ounce) reusable oven-safe silicone container, combine the tomatoes, olive oil, honey, vinegar, thyme, Calabrian chile paste, garlic and salt and pepper to taste. Zip the container, leaving the seal open 1 inch to vent, and place it standing up on a baking sheet. Bake until the tomatoes are softened and bubbling, about 20 minutes. Open the bag carefully and give the tomato mixture a gentle stir. Set aside to cool for at least 10 minutes. For the cod and gnocchi: Meanwhile, pat the cod dry and season with salt. Combine the olive oil, garlic and lemon zest in a small bowl. Add half of the olive oil mixture to a medium (32-ounce) reusable oven-safe silicone container. Place the cod in the bag, top with the gnocchi and cover everything with the remaining olive oil mixture. Zip the container, leaving the seal open 1 inch to vent, and place it standing up on a baking sheet. Bake until the fish is cooked through and the gnocchi is hot, 18 to 22 minutes. Divide the fish and gnocchi between 2 shallow bowls. Finish with flaky sea salt. Add the pine nuts to the tomato mixture, then add the basil leaves at the very last moment before serving. Spoon the tomato and pine nut mixture onto and around the fish.
Handmade 'Corzetti Ligure', Capers, Pine nuts, Anchovies and Marjoram: Corzetti Ligure con Capperi, Acchiughe, Pinoli e Maggiorana 1 1/3 pounds whole-wheat flour 1 pinch fine sea salt 5 egg yolks 1 cup white wine 4 1/2 ounces butter 3 tablespoons extra-virgin olive oil, divided 2 cloves garlic, sliced thinly 2 tablespoons rinsed salted capers 18 fillets salted anchovies, 1/2 chopped for sauce and 1/2 left whole for garnish Salt and freshly ground pepper 1 bunch fresh marjoram, leaves for sauce and florets reserved for garnish 3 tablespoons pine nuts, toasted 3 1/2-ounce block Parmesan, for shaving Instructions: Pasta: In a large mixing bowl, combine flour and salt. In a separate bowl, lightly beat egg yolks and add 1/2 cup wine. Make a well with the flour and pour the egg mixture into the well. Begin to make the pasta by incorporating the eggs and the remaining wine into the flour with a fork. When the pasta starts to form, discard fork and work the pasta into a dough. Kneed pasta until smooth. Wrap pasta in plastic film and let rest at room temperature for 20 to 30 minutes. With a pasta machine, roll out the pasta to the second thinnest setting. Cut into desired shapes. Bring a large pot of boiling salted water to a boil. Sauce: In a large saute pan over low heat, add the butter and toast until golden brown. Add 1 tablespoon olive oil and mix well. Add the sliced garlic and sweat until translucent. Add capers and anchovies and continue to sweat. Add a drop of the pasta water to slow the cooking and to prevent the garlic from browning. Season with salt and freshly ground black pepper. At this point, drop the pasta into boiling salted water and cook until al dente, about 4 minutes. Drain pasta and add to the sauce, tossing to coat. Add the remaining olive oil, marjoram leaves and a little pasta water. Finish with a drizzle of olive oil. Divide pasta and sauce among 6 dishes. Top with anchovy fillets, marjoram florets, pine nuts and a shaving of Parmesan. Serve.
Profiteroles 1/2 cup milk 1/2 cup water 1 stick unsalted butter Pinch of salt 1 cup all-purpose flour 4 large eggs 8 ounces semisweet chocolate, chopped 1 cup heavy cream 1/4 cup light corn syrup 2 to 3 pints ice cream (any flavor) Instructions: Make the choux pastry: Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the milk, water, butter and salt in a medium saucepan and cook over medium heat until the liquid is shimmering and the butter is melted, 2 to 3 minutes. Add the flour and stir to form a dough. Cook, stirring, until the dough releases from the sides of the pan and the flour smells slightly nutty but doesn\u2019t brown, about 3 minutes. Transfer the dough to a large bowl, add 1 egg and beat with a mixer on medium-high speed until fully combined. Beat in the remaining 3 eggs, one at a time, to make a sticky, glossy dough. Transfer the dough to a pastry bag fitted with a 1/2- or 3/4-inch round tip. Pipe mounds of dough on the baking sheet, 1 to 1 1/2 inches wide and about 1 inch high, spacing them 1 inch apart; press down the pointy tops with a wet finger. Bake until deep golden and crisp, 25 to 30 minutes. Transfer to a rack and let the pastry puffs cool completely on the pan. Make the chocolate sauce: Put the chocolate in a heatproof bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan over medium heat. Immediately pour over the chocolate and cover the bowl; let sit 5 minutes, then whisk until smooth. Assemble the profiteroles: Cut the pastry puffs in half horizontally. Fill the bottoms with medium-size scoops of ice cream (about 3 tablespoons each). Cover with the tops and spoon the chocolate sauce all over. Serve immediately.
Guacamole and Baked Beet Chips 6 to 8 medium to large red beets 1/4 cup extra-virgin olive oil Freshly ground black pepper Salt 4 ripe medium haas avocados 1/4 cup coarsely chopped fresh cilantro, from 1/2 bunch 2 limes, juiced (about 1/4 cup juice) 1 small tomato, diced small 1/4 red onion, diced small (about 1/3 cup) Sea salt and freshly ground black pepper Olive oil Instructions: For the beet chips: Preheat the oven to 300 degrees F, or preheat a convection oven to 400 degrees F. Rinse and scrub the outsides of the beets. Carefully slice the beets into 1/16-inch-thick rounds using a mandolin slicer. Place in a large bowl and drizzle the olive oil over, turning to coat evenly. Lay out a single layer of beet slices on 2 baking sheets and sprinkle with freshly cracked pepper (don't add the salt at this point, as it will make the chips less crisp). Bake for 30 to 45 minutes for a regular oven, rotating the sheets from top to bottom halfway through. Bake for 12 to 15 minutes for a convection oven, rotating halfway through. The beets will be darkened around the edges and be mostly crisp; they will firm up a little bit more once cooled. Let the chips cool, and then transfer to a bowl. Repeat with the remaining beet slices. When they are all cooked, toss with salt to taste. For the guacamole: Mash the avocados with a fork or potato masher in a large bowl until slightly chunky. Stir in the cilantro, lime juice, tomatoes and onions. Season the guacamole with salt and pepper and garnish with olive oil. Serve a mound of guacamole in a bowl. Serve with the beet chips.
Peanut Sauce Over Shrimp Skewers and Rice Noodles 1/2 cup coconut milk 3 tablespoons peanut butter 2 tablespoons sweet chile sauce 2 tablespoons lime juice 2 tablespoons rice vinegar 1 teaspoon lemongrass paste 1 1/2 teaspoons fish sauce 1/4 teaspoon freshly ground black pepper Kosher salt 12 (U-10) shrimp, peeled and deveined, tails on Kosher salt and freshly ground black pepper 2 teaspoons soy sauce Zest and juice of 1 lime Extra-virgin olive oil, as needed 8 ounces rice vermicelli, cooked 1 tablespoon sesame oil 2 teaspoons black sesame seeds, plus additional for garnish 2 teaspoons white sesame seeds, plus additional for garnish 1 cup julienned carrots 1 cup fresh cilantro leaves 1 cup seeded and diced, unpeeled English cucumber 1 cup julienned daikon 1/2 cup thinly sliced scallions Lime wedges, for serving Instructions: To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside. For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking. Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.
Coffee Panna Cotta 3 tablespoons water 1 tablespoon powdered gelatin 4 cups milk 1/2 vanilla bean, split lengthwise 2 tablespoons ground coffee 1/2 cup sugar Instructions: In a small bowl, sprinkle the gelatin over the water and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the milk, vanilla bean, ground coffee, and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Strain through a fine strainer or chinois. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered for 2 hours. Dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups).
Apple Brown Betty 6 apples, Granny Smith or Braeburn, peeled and cored 3 lemons, zested and juiced 1 1/2 cups unseasoned bread crumbs 1/2 teaspoon kosher salt 1 1/4 cups dark brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmet 1/8 teaspoon ground allspice 1/4 teaspoon ground cloves Instructions: Preheat the oven to 350 degrees F with a rack in the center of the oven. Place the apples on a flat surface, cut them in half, and then into thin slices. Put them in a medium bowl and coat them with a light layer of zest from 1 of the lemons and all of the lemon juice. In a separate bowl, mix together the butter and bread crumbs. Season with salt. Set aside. In a third bowl, combine the brown sugar, cinnamon, nutmeg, allspice and cloves. Mix to blend and add the apple slices. Grease each baking dish with the remaining butter. Layer the bottom with the apples and cover with the bread crumb mixture. Cover the dishes tightly with aluminum foil and place in the center of the oven. Bake until the apples are tender when pierced with the tip of a knife, 30 to 45 minutes. Remove the foil, raise the oven temperature to 425 degrees F and bake until the top browns. Serve immediately.
Yakitori Chicken 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 3 large eggs 1 tablespoon roughly chopped garlic 2-inch piece fresh ginger plus 2 tablespoons roughly chopped 2 scallions, roughly chopped 1 teaspoon salt 3 teaspoons flour 3 teaspoons cornstarch 1/2 cup panko bread crumbs 2 quarts water 1/2 cup sake wine 1/2 cup soy sauce 1/4 cup mirin 2 tablespoons honey 2 teaspoons cornstarch Fresh cilantro leaves, for garnish Chopped green onion, for garnish Sesame seeds, for garnish Cayenne pepper, for garnish Sweet Chili Dipping Sauce, recipe follows Special Equipment: 20 (6-inch) bamboo skewers, soaked in water 3/4 cup sweet chili sauce 1 tablespoon chopped cilantro leaves 1 tablespoon minced green onion 1/2 tablespoon toasted sesame seeds 1/8 teaspoon cayenne pepper Instructions: In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching. Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside. To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes. Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce. In a small bowl, whisk together ingredients. Yield: 3/4 cup Prep time: 5 minutes
Pasta Tunisiano Salt 1 pound rigatoni 1/4 cup extra-virgin olive oil 1 tablespoon chopped garlic 1/4 cup harissa 1/2 cup tomato sauce 1/4 pound fresh mozzarella, chopped 2 tablespoons grated Parmesan 6 fresh basil leaves, torn Instructions: Bring a large pot of heavily salted water to a boil. It should taste like sea water! Cook the pasta until al dente, 8 to 10 minutes. Meanwhile, heat a large saute pan over medium heat. Add the olive oil and garlic. Sweat in the pan for 2 to 3 minutes. Add the harissa and cook for 2 more minutes. Add the tomato sauce and cook an 2 additional minutes. Remove the pasta from the pot and add to the saute pan. Add the mozzarella, Parmesan and basil and toss well. Taste for seasoning and serve.
Apple-Studded Brown Butter Streusel Coffee Cake 1/2 cup (115 g) firmly packed light brown sugar 1/2 cup (72 g) all-purpose flour 1/2 teaspoon ground cinnamon 3 tablespoons (57 g) butter, cut into 1/2-inch cubes, plus more for greasing pan 8 firm-sweet apple slices (see Cook's Note), unpeeled, for garnish 10 2/3 tablespoons (2/3 cup; 151 g) salted butter 2 cups (290 g) all-purpose flour 1/2 cup (115 g) firmly packed light brown sugar 1/2 cup (105 g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 large egg, plus 1 egg yolk 1 cup (240 ml) buttermilk 2 medium tender-sweet apples (about 12 ounces total; see Cook's Note), peeled, cored, and cut into 1/2-inch cubes Instructions: Butter the cake pan. Set aside. Make the topping: In a small bowl, stir together the brown sugar, flour, and cinnamon. Sprinkle the 3 tablespoons of butter cubes over the mixture and use your fingertips to work it in to form a crumbly topping. Chill in the refrigerator while you prepare the cake. Preheat the oven to 350 degrees F. Make the cake: In a small pan, melt the butter over medium heat until it begins to turn a medium nut brown, 6 to 8 minutes. Remove from the heat and set aside to cool slightly. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices. In a medium bowl, beat the egg and egg yolk to blend. Whisk in the butter and buttermilk, then pour the liquid mixture into the flour mixture and stir just to combine. Fold in the apple cubes and pour the batter into the prepared pan. Sprinkle the topping over the cake and arrange the apple slices around the top, lightly pressing them into the topping. Bake until the top is golden brown and a cake tester inserted into the center comes out clean, 45 to 55 minutes. Set on a cooling rack for 20 minutes, then check to see if the sides of the cake are sticking to the pan in any spots. If so, use a thin knife to loosen them. Carefully remove the sides of pan, transfer to a platter, and serve warm or at room temperature.
Pheasant Colette En Croute 2 tablespoons canola oil 1 (2 to 3 pound) pheasant Salt and black pepper 1/2 cup (1 stick or 8 tablespoons) softened butter 1 large red onion, chopped 2 cloves garlic, lightly crushed with the side of a knife blade 1 cup Marsala wine 2 bay leaves 3 tablespoons chopped fresh parsley leaves 1 tablespoon balsamic vinegar 1/2 cup brown sauce 4 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing 2 (9 or 10 inch) square sheets puff pastry) 2 eggs, beaten Instructions: Heat the canola oil over medium heat in a large saute pan. Season the pheasant with salt and pepper and coat with the softened butter. Brown all sides of the pheasant until golden brown and remove to a utility platter. To the same pan, add the onion and garlic and saute until the onion becomes translucent. Deglaze the pan with the Marsala wine and add bay leaves and parsley. Lower the heat and return the pheasant to the pan. (Wash and dry the utility platter and keep handy for the cooked pheasant.) Cover and simmer until the pheasant is tender and juices in the thigh run clear when pierced, about 35 minutes. Remove the pheasant to the utility platter and allow to rest until cool enough to handle. Strain the braising juices into another pot and skin off any excess fat. Add balsamic vinegar and brown sauce and cook over medium heat until thickened. Pull pheasant meat from the bones and cut into 1-inch pieces, discarding bones. Remove sauce from heat. In a bowl fold pheasant meat with enough sauce to coat. Do not feel obligated to use all of the sauce. The mixture should not be soupy. Preheat oven to 400 degrees F. Roll out the pastry dough and, using an appropriately sized cereal bowl or small mixing bowl as a template, cut 4 rounds 8-inches in diameter. Spoon the pheasant mixture evenly into 4 individual ovenproof 6-inch bowls (onion soup bowls are ideal for this), and brush the edges of the bowls with egg. Top each with a circle of pastry, draping the crust over the rim. Brush the tops of the pastry with the egg wash and bake until golden, about 12 to 15 minutes.
Potato Latkes 1/2 onion 1 1/2 pounds russet potatoes, quartered 1 large egg 1/4 cup schmaltz, plus more as needed 2 tablespoons dry instant mashed potatoes 1/2 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper Instructions: Grate the onion on the side of a box grater with the largest holes until you have 1/3 cup. Place in a large bowl and reserve the rest of the onion for another use. Shred the potatoes in a food processor fitted with a grating disc with medium-sized holes. Remove and discard any large chunks. Immediately and thoroughly toss with the onion. Line a smaller bowl with cheesecloth and fill with the potato-onion mixture. Twist into a ball and wring out as much of the liquid as possible, reserving the liquid. Let the extracted liquid sit undisturbed for 5 minutes to allow the starch to settle, then pour off the liquid so that only the starch remains. Whisk the egg into the starch and set aside. Add the schmaltz to a cast-iron skillet to measure 1/8 inch deep and heat over medium until shimmering. (Don't let it get over 375 degrees F; that's its smoke point.) Place the potatoes in a large bowl, add the instant mashed potatoes, salt and pepper and combine using your hands. Stir in the egg mixture. Drop a mounded tablespoon's worth of the potato mixture into the skillet and flatten firmly with the back of a spatula. Fry in batches of 4 until browned, flipping only once, 2 to 3 minutes per side, then remove to a rack set over a pan lined with paper towels. Season immediately with additional salt. Continue to add fat in between batches to maintain 1/8-inch depth.
Tropical Heat Wave Punch 2 cups fresh pineapple juice 1 1/2 cups mango nectar 1 1/2 cups guava nectar 1 cup spiced rum 1/4 cup coconut cream, such as Coco Lopez 1/4 cup fresh lime juice 1/4 cup Benedictine Pineapple wedges, for garnish Instructions: Combine the pineapple juice, mango nectar, guava nectar, rum, coconut cream, lime juice and Benedictine in a large pitcher and whisk. Pour into glasses filled with ice and garnish each with a pineapple wedge.
Kids Can Make: Asparagus Marinara 5 large eggs 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1/4 teaspoon granulated garlic 1/2 cup plain breadcrumbs 1/4 cup plus 1 tablespoon grated Parmesan 1 bunch asparagus, woody stems snapped off (about 1 pound) 1 tablespoon all-purpose flour 1 tablespoon extra-virgin olive oil 1 cup warm marinara sauce 4 large fresh basil leaves, torn Instructions: Position an oven rack in the bottom half of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper. Whisk together 1 of the eggs, the mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and granulated garlic in a shallow dish. Mix together the breadcrumbs and 1/4 cup of the Parmesan in another shallow dish. Toss the asparagus with the flour in a medium bowl. Dip the asparagus in the egg mixture, shake off excess egg, coat the asparagus in the breadcrumb mixture (pressing it in if needed) and transfer to the prepared baking sheet. Bake until the asparagus is tender and slightly browned about 20 minutes. Crack the remaining 4 eggs into individual cups. Heat the oil in a large nonstick skillet over medium heat, then gently pour as many of the eggs into the pan as you can without crowding. Fry the eggs until the whites have set and the yolks are still runny, about 4 minutes. Pool 1/4 cup marinara sauce on each of 4 serving plates. Evenly divide the asparagus among them, and top each with an egg. Sprinkle with the remaining 1 tablespoon Parmesan, and garnish with basil.
Magic Color-Changing Spritz 1 ounce lemon vodka, chilled 1 ounce Butterfly Pea Flower Simple Syrup, chilled, recipe follows Ice, plus large ice cubes for serving 1 ounce fresh lemon juice, chilled 4 ounces chilled prosecco 1 lemon wheel or twist, for garnish 1 edible flower, for garnish 1 cup sugar 1/4 cup dried butterfly pea flowers Instructions: Combine the vodka and Butterfly Pea Flower Simple Syrup in a cocktail shaker. Fill with ice and shake well. Strain into a chilled wine glass filled with large ice cubes. Pour in the lemon juice then top with the prosecco. Garnish with the lemon wheel on the rim of the glass or a twist floated on top of the drink, then garnish with the edible flower. Combine the sugar with 1 cup water in a small saucepan. Bring to a boil over high heat and stir until the sugar dissolves, about 1 minute. Remove from the heat and stir in the butterfly pea flowers. Let sit until cooled to room temperature, about 30 minutes. Strain through a fine-mesh sieve into an airtight container; discard the flowers. Refrigerate for up to 2 weeks.
Steak and Hummus Sandwiches 1/2 red onion, thinly sliced 1/2 cup sliced pickled banana peppers, plus 1/2 cup juice from the jar 1/2 cup hummus 1 pound grilled flank steak reserved from Grilled Steak With Tapenade, recipe follows 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 pocketless pitas (preferably whole wheat) 8 romaine lettuce leaves, thinly sliced Hot sauce, for topping (optional) 1/2 cup pitted kalamata olives 1 medium shallot 1 clove garlic 1 sprig rosemary, leaves stripped 1/4 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil 1 lemon, halved Kosher salt and freshly ground pepper 2 pounds flank steak 1 pint grape tomatoes, quartered 1/4 cup roughly chopped fresh parsley Instructions: Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl. Whisk the hummus with 3 to 4 tablespoons water in another bowl until smooth and pourable. Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss with the remaining 3 tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste. Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill, oiled-side down, until lightly toasted, about 1 minute. Remove the pitas from the grill and top with the steak. Drain the onion and peppers; divide evenly among the pitas. Top with the lettuce and drizzle with the hummus sauce. Top with hot sauce, if desired. Reheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper. Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl. Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.
Grilled Butterflied Lamb with African Spices and Herbed Yogurt 3 1/2 to 4 pounds boneless leg of lamb 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 teaspoons sesame seeds 1 tablespoon ground sumac 2 teaspoons salt 1 teaspoon cinnamon 5 cloves garlic, grated Canola oil, as needed 1 cup whole-milk yogurt 2 tablespoons minced fresh chives 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh dill fronds 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lemon juice 1/2 teaspoon salt Dash of cayenne pepper Instructions: For the grilled lamb: Trim the excess fat and any gristle from both sides of the lamb and lay it flat on a cutting board. To make the lamb generally the same thickness, butterfly the thick ends by slicing shallowly on the diagonal into the thickest part and opening it up, like a book. Score the entire roast, both sides, in a shallow 1-inch-wide crosshatch pattern. Heat a small saute pan over medium-low heat and add the coriander and cumin seeds. Toast until fragrant. Combine the toasted seeds with the sesame seeds and grind finely in a spice grinder or a mortar and pestle. Pour the ground spices into a bowl and add the sumac, salt and cinnamon. Combine the garlic with a little bit of canola oil to make a paste, and rub into the meat. Rub the spice mix evenly into the meat and leave to penetrate for at least 1 hour at room temperature, or up to 1 day refrigerated. For the herbed yogurt: Combine the yogurt, chives, cilantro, dill, olive oil, lemon juice, salt and cayenne in a bowl and set aside. Heat a grill to medium-high heat. Grill the lamb over medium-high heat, watching carefully for flare-ups, until dark brown on the underside, about 5 minutes. Flip and cook until dark brown again, about 5 minutes. Continue to cook the lamb, flipping every minute or so, until the lamb feels bouncy when poked and measures 125 degrees F on an internal-read thermometer for medium-rare, about 5 minutes longer. (If you like your lamb medium, bring it to 130 degrees.) Let the meat rest for at least 5 minutes on a platter, flipping it occasionally, before slicing thinly across the grain and serving with the herbed yogurt.
Mushroom Onion Flank Steak 1 fresh lemon 1 fresh lime 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 3 garlic cloves, lightly crushed with the side of a knife blade and quartered 1/4 teaspoon ground cloves 1 tablespoon fresh rosemary leaves, stripped from about 2 or 3 sprigs 1 tablespoon fresh thyme leaves, stripped from 3 or 4 sprigs 1/2 teaspoon black pepper 2 pounds flank steak 1/2 cup barbecue sauce of your choice 1 tablespoon grapeseed oil 1 red onion, minced 1 cup white mushrooms (about 3 ounces), cleaned and sliced 1 cup dry red wine 1 cup water 1 teaspoon beef base Salt and freshly ground black pepper Instructions: Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle. Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening. Place flank steak in a nonreactive container, add marinade and coat steak. Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours. Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes. Heat grapeseed oil in a skillet over medium-high heat. Add onion and saute until translucent, then add mushrooms and saute until they begin to give up their juices. Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm. Slice steak on the bias into 1/4-inch thick strips and arrange on plate. Spoon mushroom onion sauce over.
Grilled Adobo-Rubbed Chicken 2 tablespoons vegetable oil 1 small white onion, chopped 2 cloves garlic, roughly chopped 10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces 1 cup chicken broth 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper One 3 1/2- to 4-pound whole chicken, backbone removed, flattened slightly 12 corn tortillas Lime wedges, avocado slices and fresh cilantro, for serving Instructions: Heat the oil in medium heavy saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth, bring to a boil and boil until the chiles are soft, about 5 minutes. Transfer the mixture to a blender, add the vinegar and 1 tablespoon water, let cool slightly and puree. Season with salt and pepper. Preheat a grill or large grill pan over medium-high heat. Meanwhile, rub about half of the adobo mixture all over the chicken. Sear the chicken breast-side down until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the grill down to medium and set one side of the grill to indirect heat (see Cook's Note for instructions for the grill pan). Turn the chicken breast-side up, place over the indirect heat side of the grill and cover. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, 30 to 40 minutes. Serve with corn tortillas, lime wedges, avocado and cilantro.
Banana-Chocolate Chip Mini Doughnuts Cooking spray 1 1/2 cups whole-wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup mashed ripe bananas (2 to 3 bananas) 1/2 cup low-fat plain yogurt 1/2 cup vegetable oil 1/2 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup mini semisweet chocolate chips 1 stick unsalted butter, melted 1/3 cup granulated sugar Instructions: Preheat the oven to 425 degrees F. Generously coat a mini doughnut pan with cooking spray. Whisk the flour, baking powder, baking soda, 1/2 teaspoon cinnamon and the salt in a large bowl. Whisk the mashed bananas, yogurt, vegetable oil, brown sugar, eggs and vanilla in a separate bowl. Stir the banana mixture into the flour mixture until just combined; stir in the chocolate chips. Transfer the batter to a large resealable plastic bag and snip off one corner. Pipe the batter into the prepared pan, filling each cup almost all the way. Bake until golden brown, 7 to 8 minutes. Let cool in the pan2 to 3 minutes; remove the doughnuts to a rack to cool completely. Letthe pan cool, then coat with more cooking spray and repeat with the remaining batter. Put the melted butter in a shallow bowl. Mix the granulated sugar and the remaining 1/4 teaspoon cinnamon in another shallow bowl. Dip one side of each doughnut in the butter, letting the excess drip off, then immediately dip it in the cinnamon sugar. Store in an airtight container up to 2 days. You can also make these in a mini muffin pan; bake 8 to 10 minutes.
Italian Assorted Sub 1 Home Slice Sesame Seed Roll, recipe follows 2 ounces mayonnaise 1 ounce sliced provolone picante, cut into half moons 2 ounces ham, thin sliced 3 ounces dry salami, thin sliced 3 ounces Genoa salami, thin sliced 3 ounce capicola, thin sliced 3 ounces shredded iceberg lettuce 2 ounces Sub Sauce, recipe follows 2 ounces hot cherry peppers, optional (but recommended) 6 medium tomatoes, sliced 1/4-inch thick 12 to 14 thin red onion slices 2 pepperoncini 36 ounces water at 55 degrees F 4 ounces active dry yeast 1 ounce honey 3/4 ounce sugar 3.25 pounds high-gluten flour 1 ounce salt 2.25 ounces shortening 1 ounce olive oil 6 teaspoons sesame seeds 3 cups red wine vinegar 2 tablespoons table salt 2 teaspoons ground black pepper 2 teaspoons crushed red pepper 1/4 teaspoon xanthan gum 1 ounce shallot, finely chopped 1/2 ounce finely chopped fresh garlic 4 cups olive oil Instructions: Preheat oven to 550 degrees F. Split roll open. Toast in oven until golden brown with slightly burnt edges. Spread mayo on top and bottom of roll. Place cheese on roll bottom, then top with ham, dry salami, Genoa salami, capicola, lettuce, Sub Sauce, cherry peppers, if using, tomatoes and red onions. Close the sandwich with the top of the roll and cut on the bias. Place on a plate and garnish with pepperoncini. Put water, yeast, honey and sugar in a stand mixer fitted with the dough hook. Mix on lowest speed for 15 seconds to combine ingredients, then mix on medium-low speed for 3 minutes. Add flour and mix for 2 minutes. Add salt and mix for 2 minutes. Add shortening and mix for 8 minutes. After mixing, remove from mixer and place in a bowl greased with olive oil. Cover with a towel and allow to rise until it doubles in size, 2 to 3 hours. Preheat oven to 350 degrees F. Remove from bowl and cut into 6 equal portions. Roll out each portion into the shape of a sub sandwich roll approximately 10 inches long. Place on a sheet tray at least 4 inches apart. Lightly spritz water on top of each roll. Sprinkle each roll with 1 teaspoon sesame seeds. Bake for 16 minutes, then rotate pan and continue to bake until evenly light brown, another 16 minutes. Combine vinegar, salt, pepper, red pepper, xanthan gum, shallot and garlic in a bowl. Blend with a hand blender until all ingredients are well incorporated, about 1 minute. Continue to blend, slowly adding the olive oil over 30 seconds.
Escovitch Snapper Vegetable oil, for deep-frying 1 whole snapper 2 tablespoons Ena's Seafood Spice Rub, recipe follows Batter, for coating fish, optional Escovitch Dressing, for serving, recipe follows 2 tablespoons ground pimento seed (allspice) 1 tablespoon adobo powder 1 tablespoon paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 tablespoon cayenne 1 tablespoon sea salt 2 tablespoons ground black pepper 1 tablespoon ground white pepper 2 to 3 teaspoons extra-virgin olive oil 1 cup white vinegar 1 tablespoon sugar 6 to 8 pimento seeds (allspice) Sea salt 1 ounce carrot, shaved or julienned 1 ounce sweet white or red onion, sliced 4 to 5 Scotch Bonnet peppers, chopped 1 sprig fresh thyme Instructions: Heat the oil in a deep-fryer or cast-iron skillet to 350 degrees F. Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note). Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes. Serve with Escovitch Dressing. In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds. Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).
Brown-Butter Banana Bread 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the loaf pan 1 3/4 cups all-purpose flour (see Cook's Note) 1/4 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/2 cup packed light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 4 very ripe bananas, mashed 1/4 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Heat the butter over medium-low heat in a small saucepan until the milk solids are deep golden brown and the butter smells toasted, 15 to 20 minutes. Whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Stir the brown butter so that any milk solids that have fallen to the bottom are distributed equally throughout the butter. Reserve 4 tablespoons of the brown butter for the glaze. Whisk together the remaining brown butter, brown sugar, eggs and vanilla in a medium bowl, then fold in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. Once the bread has cooled, heat the reserved brown butter in a microwave-safe bowl in the microwave until melted, then whisk in the confectioners' sugar. Let the glaze sit at room temperature until it stiffens up a little but is still pourable, about 5 minutes. Pour and spread the brown butter over the bread. Let set. The bread can be stored at room temperature in an airtight container for up to 3 days.
Chicken in Red Wine with Onions, Mushrooms and Bacon: Coq Au Vin 3 to 4-ounce chunk lean bacon 2 tablespoons unsalted butter 2 1/2 to 3 pounds frying chicken, cut into pieces 1/2 teaspoon salt, plus additional for seasoning 1/8 teaspoon pepper, plus additional for seasoning 1/4 cup cognac 3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti 1 to 2 cups brown chicken stock, brown stock or canned beef bouillon 1/2 tablespoon tomato paste 2 cloves mashed garlic 1/4 teaspoon thyme leaves 1 bay leaf 12 to 24 Brown-Braised Onions, recipe follows 1/2 pound Sauteed Mushrooms, recipe follows 3 tablespoons all-purpose flour 2 tablespoons softened butter Fresh parsley leaves 1 1/2 tablespoons butter 1 1/2 tablespoons oil 18 to 24 peeled white onions, about 1-inch in diameter 1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water Salt and pepper Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth 2 tablespoons butter 1 tablespoon oil 1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large 1 to 2 tablespoons minced shallots or green onions, optional Salt and pepper Instructions: Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish. Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.) Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once. Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside. Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish. While the chicken is cooking, prepare the onions and mushrooms. Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf. Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly. Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed. Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through. Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley. When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly. Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are. Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are. Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat. Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
Crazy Coconut Lemonade 6 to 8 mint leaves, plus more for garnish 1/2 cup sugar 1 cup mixed lemon and lime juice Rum, optional 1/2 gallon water, or to taste Lemon and lime slices Sweetened shredded coconut Instructions: Muddle the mint leaves with a pestle in the bottom of a large pitcher. Add sugar, lemon and lime juice, and rum, to taste. Cover with water and refrigerate until cold. When ready to serve pour over ice, slices of lemon and lime, and coconut flakes. Garnish with a sprig of mint.
Pasta with Four Cheeses 8 ounces vermicelli noodles Small piece sharp white cheddar cheese (about 1/4 cup diced) Small piece of brie cheese (about 1/4 cup diced) 1 to 2 tablespoons dry white wine 1/2 cup ricotta cheese Garnish: Finely sliced fresh chives or scallion, freshly ground pepper to taste Instructions: Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions. Meanwhile, finely dice your cheddar and brie into 1/4-inch cubes. Combine the cheeses with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion.
Buttermilk Pie 1 1/4 cups low-fat buttermilk 2 large eggs, separated 1 disk refrigerated or homemade pie dough 1 stick unsalted butter, melted 1 1/4 cups granulated sugar 3 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1/4 teaspoon finely grated lemon zest 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt Confectioners' sugar, for dusting Instructions: Let the buttermilk and eggs come to room temperature 1 hour before making the filling. Preheat the oven to 350 degrees F. Ease the dough into a 9-inch deep-dish pie plate and crimp as desired. Pierce all over with a fork. Line the dough with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes. Let cool completely on a rack. Make the filling: Beat the butter and sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about 1 minute. Add the egg yolks and beat until pale and thick, about 1 minute. Reduce the mixer speed to medium low; add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated. Increase the speed to medium high and slowly pour in the buttermilk. Scrape down the sides of the bowl and continue beating until combined. Transfer to a large bowl. Clean the mixer and whisk attachment. Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the yolk mixture in three additions until no white streaks remain. Pour the filling into the prepared crust. Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through. Let cool on a rack. Dust with confectioners' sugar before serving.
Soft-Shell Crawfish Taquitos 2 soft-shell crawfish 2 teaspoons paprika 2 teaspoons crab boil seasoning 1/4 cup cornstarch 2 (4-inch) flour tortillas 2 teaspoons butter, melted or softened 4 teaspoons hoisin sauce 2 teaspoons toasted white sesame seeds 4 tablespoons chiffonade romaine lettuce 1 tablespoon chiffonade red cabbage 2 teaspoons Habanero Onion Puree, recipe follows 4 teaspoons Jalapeno Mayo, recipe follows 2 tablespoons fried rice sticks 2 slices avocado 2 teaspoons sesame oil 2 fresh cilantro leaves, for garnish 1 jumbo Texas yellow onion 4 red habaneros 1 cup white vinegar Salt and white pepper 1 cup mayonnaise 1/4 cup minced Texas yellow onion 1/4 cup minced escabeche-style jalapeno peppers 1/4 cup minced red bell peppers 1 lime, juiced Salt and white pepper Instructions: Season each crawfish with the paprika and crab boil seasoning. Dredge each crawfish in the cornstarch, and then shake off any excess. Fry crawfish in a hot, greased skillet for only 45 seconds, so as to not overcook it. For each taquito, lightly butter and warm the tortilla. Drizzle 2 teaspoons hoisin sauce over the entire toasted tortilla, and then sprinkle with 1 teaspoon sesame seeds. In the center of the tortilla, layer the 2 tablespoons romaine, 1/2 tablespoon red cabbage, and top with 1 teaspoon Habanero Onion Puree. Next, drizzle with 2 teaspoons Jalapeno Mayo and sprinkle with 1 tablespoon fried rice sticks. Place a slice of avocado and a crawfish on top of the mixture. Finally, drizzle the crawfish with 1 teaspoon sesame oil and garnish with a cilantro leaf. Repeat with remaining tortilla. Combine all ingredients in a food processor and pulse until a fine textured puree is formed. Adjust seasoning with salt and pepper. Blend all the ingredients together in a bowl. Adjust seasoning with the salt and pepper. Refrigerate until needed.
Glazed Beets with Creme Fraiche and Pistachios 2 pounds medium to large red and yellow beets Olive oil Kosher salt and freshly ground black pepper 1 tablespoon honey 2 tablespoons butter 1/4 cup unsalted pistachios 1/2 cup creme fraiche Zest of 1 lemon 1/4 cup chopped fresh mint 1/4 cup fresh flat-leaf Italian parsley leaves Instructions: For the beets, preheat the oven to 400 degrees F. Massage each beet with about a teaspoon of oil and season with salt and pepper. Individually wrap each beet in aluminum foil. Place the beets on a baking sheet and bake for about an hour, or until you can easily pierce them with a knife. When the beets have cooled enough to handle but are still warm, unwrap them and rub them with a dry kitchen towel or paper towels to remove their skin. Cut the beets into quarters and allow to cool completely. Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper. For the pistachios, toast them in a small saute pan over medium heat just until they're warm and you can smell their \pistachio-ness.\ Cool and chop or crush them slightly; they should remain chunky to give good crunch to the dish. For the creme fraiche, place it in a bowl and mix with the lemon zest and about half the chopped mint. Refrigerate until you're ready to assemble the dish. To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets (reheat them if necessary) on top of the creme fraiche in a single layer. (Resist the urge to pile these beauties high; you'll want to be getting creme fraiche and beet in every bite.) If there's any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and you're good to go.
Bittersweet Chocolate Petit Pots (French Inspired Chocolate Pudding) 1 1/4 cups sugar 1/4 cup water 5 cups milk 9 ounces unsweetened chocolate, preferably Valrhona, coarsely chopped 15 large egg yolks 1 shot of espresso Instructions: Preheat oven to 350 degrees F. In a saucepan, combine the sugar and water and cook over medium heat until the mixture registers 220 degrees F on a candy thermometer. In another saucepan, heat the milk until it is very hot and small bubbles form around the edge of the pan. Do not let the milk boil. Put the chocolate in a heatproof bowl and pour the hot milk over it. Stir until the chocolate melts and the mixture is smooth. Return the chocolate mixture to the saucepan and carefully add the hot sugar syrup, using thick oven mitts or potholders. Heat the mixture gently over medium heat, stirring until smooth. Remove the pan from heat. In a large bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot chocolate mixture into the eggs, whisking well to temper. Pour the tempered yolks into the chocolate mixture and whisk. Strain through a fine-mesh sieve into a bowl. Stir in the espresso and set aside to cool slightly. Pour the chocolate mixture into eight 5-ounce ramekins or custard cups. Set the cups in a large shallow roasting pan and set the pan on the center rack of the oven. Pour enough hot water into the roasting pan and come about halfway up the side of the ramekins. Bake for about 1 hour, or until the custards are set. Remove and let cool in the water bath. Remove ramekins from water bath, cover with plastic wrap and refrigerate until ready to serve. This recipe can be prepared up to 2 days in advance and kept cool in a refrigerator.
Tres Leche Cake 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 5 large eggs, separated 1 cup sugar 1/3 cup milk 1 teaspoon vanilla extract 1/4 cup heavy cream One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk 1 pint heavy cream, for whipping 3 tablespoons sugar Maraschino cherries, to decorate Instructions: For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan. Sift the flour, baking powder and salt into a large bowl. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined. Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface. Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter. For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want. For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries. Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
Italian Style Baked Zucchini 6 slices bacon, finely chopped 2 tablespoons olive oil 2 tablespoons minced shallots 1/2 teaspoon dried oregano 1/2 cup thinly sliced prosciutto Salt and freshly ground black pepper 12 baby zucchini or 6 small zucchini, trimmed 1/4 cup chopped flat leaf parsley Instructions: Preheat the oven to 350 degrees. In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper. Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.
Whole Chicken, Dry Steamed in Sea Salt and Fresh Sugar Cane: Ga Nuong Lu 1 tablespoon kosher salt 1/4 cup pickled chiles* (See Cook's Note) Lime leaves, thinly sliced 1 whole chicken, spatchcocked (or butterflied) 1 cup rock salt 2 1/4 pounds fresh sugar cane, cut into 1-inch by 4-inch pieces and halved* Guava leaves* 4 lemongrass stalks, bruised Instructions: In a large mixing bowl, combine the garlic, 5-spice powder, fish sauce, annatto oil, honey, and cooking wine. Mix well, and then coat the chicken pieces and marinate for 2 hours or overnight for a better result. In a large clay pot, add the rock salt and lay the fresh sugar cane, guava leaves, and lemongrass on top. Then place the chicken on top of the sugar cane, cover with a lid and cook on medium heat for 15 to 25 minutes or when the rock salt ceases to pop.
Scallion Cream Cheese Corn on the Cob 1 bunch scallions (10 to 12), cleaned and trimmed 4 ears of corn, husks removed 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/4 cup cream cheese (one-quarter of an 8-ounce block), at room temperature 1/4 cup sour cream Juice of 1/2 lemon 1 tablespoon everything bagel seasoning (some have salt and some do not, so adjust the salt accordingly), plus more for serving Instructions: Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving. Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside. Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm. Thinly slice the reserved scallions and set aside. Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth. When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.) Schmear the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning. Alternatively, this can be made into a dip: cut the corn off the cob, mix with the cream cheese mixture and fresh scallions, pour into a baking dish, top with any good melting cheese and bake until bubbly. Serve with pretzels or chips.
Candied Apple Pie 4-5 cups granny smith apples, peeled, cored and sliced no thinner than 1/4-inch 1 cup sugar 9 oz package Cinnamon Imperials (red hots) 1/4 teaspoon almond extract 2 tablespoon butter 1/2 cup water 2 teaspoons tapioca 1 cup flour 1/2 cup roasted pecans 1/2 teaspoon salt 1 1/2 sticks butter, cold and cut into squares 1/2 teaspoon sugar 1/4 teaspoon freshly ground nutmeg 3-4 tablespoons ice cold water Instructions: Preheat oven to 350 degrees F. Filling: Place apples, red hots, sugar and water in large saucepan. Bring apple mixture to a boil until red hots and sugar are dissolved (apples should not be completely cooked). Take off heat. Add almond extract and tapioca to mixture. Let cool till room temperature. Crust: Using food processor, pulse flour, pecans, salt, butter and sugar together. When you can't see large butter chunks, add water one tablespoon at a time. When dough forms, wrap in plastic wrap and place in refrigerator for 1/2 hour to 1 hour. Roll out on lightly floured board. Place bottom crust in buttered pie pan. Spoon room temperature apple mixture into bottom pie crust. Roll out remaining crust. Bake for 45 minutes. Serve with whipped cream, vanilla ice cream or all by itself.
Roasted Vegetable-Steak Salad 8 ounces green beans, trimmed 1 small red onion, thinly sliced 4 carrots, thinly sliced 2 small russet potatoes, thinly sliced 2 tablespoons extra-virgin olive oil 11/2 tablespoons whole-grain mustard Kosher salt and freshly ground pepper 1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat 1 teaspoon Italian seasoning 1/4 cup red wine vinegar 1 head romaine lettuce, thinly sliced 3 heads Belgian endive, thinly sliced Instructions: Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes. Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute. Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.
Chick Pea Pancake 1 egg 2 cups chick pea flour 1 cup milk 1 tablespoon ground cumin 4 ounces chick pea puree 4 ounces olive oil 2 teaspoons chopped parsley 2 teaspoons chopped fresh coriander 8 ounces pure olive oil 4 teaspoons currants Instructions: Mix egg, flour, milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional milk or flour. Add virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3 inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4 inch thick. Sprinkle currants on bubbling side and turn when brown. Brown evenly on both sides.
Spanish Coffee Vanilla bean 2 cups sugar Wedge of lime 1 1/2 ounces orange liqueur (recommended: Cointreau) 1/2 ounce almond liqueur (recommended: Amaretto) 1 ounce coffee liqueur 1 ounce cognac 1 1/2 cups coffee Whipped cream Chocolate shavings Instructions: A few days before you make the coffee, split the vanilla bean in half the long way, and place it with the sugar in a closed container. To make the coffee, warm 2 brandy snifters. Take the wedge of lime and run it around the edge of the glass to wet the rim. Dip it in the vanilla sugar. Pour the orange liqueur into the glasses and, one at a time, light it on fire and tilt the glass to caramelize the vanilla sugared rim. Douse the flame with a little coffee. In a copper saucepan place the almond liqueur, cognac and coffee liqueur and warm them. Divide them between the 2 snifters then top them off with more coffee. Garnish with whipped cream, chocolate shavings and a straw.
Toasty Coconut Macaroons One 14-ounce package sweetened shredded coconut 4 large egg whites 1/2 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Instructions: Heat oven to 350 degrees F. Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool. Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment. Using a rubber spatula, fold in the toasted coconut. Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.
Air Fryer S\u2019mores 1 regular marshmallow 1 sheet honey graham cracker, halved crosswise into 2 squares One 0.375-ounce square milk chocolate, such as Hershey\u2019s (see Cook\u2019s Note) Instructions: Preheat an air fryer to 400 degrees F. Place the marshmallow inside and set the timer for 3 minutes. Meanwhile, place the graham cracker squares hole-side down on a plate and top one with the chocolate. After the marshmallow has cooked for 2 minutes, open the air fryer and place both graham squares inside. Roll the marshmallow onto the plain graham square and cook 1 minute more. Transfer the graham squares to a plate with a spatula, then sandwich them and eat while the s'more is still warm and gooey.
Robin's Egg Easter Basket Cupcake 1 vanilla cupcake, recipe follows Basic Glaze Icing, tinted light blue Green coconut grass 3 large (about 3/4 to 1-inch) pastel malted milk eggs 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 3 (1 pound boxes) confectioners' sugar 1 cup water 5 tablespoons light corn syrup 1 tablespoon pure vanilla extract Food coloring, as desired (see suggested colors below) Instructions: Dip cupcake top into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Top with a small mound coconut grass. Place malted milk eggs on top. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy. Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin. For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using. For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing. For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing. For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
Gin and Juice Pop 1 blueberry or lemon ice pop 1 ounce gin 1 ounce elderflower liqueur (such as St-Germain) Tonic water, for topping Blueberries, for garnish Instructions: Place the ice pop in a glass. Pour the gin, elderflower liqueur and 1 ounce ice water over the pop; top with tonic water. Stir the cocktail with the ice pop and garnish with blueberries.
Chicken and Seafood Paella 4 tablespoons canola oil, divided 6 skinless chicken thighs 2 ham hocks 2 cups onion, diced, divided 1 cup celery, roughly chopped 1 cup carrots, roughly chopped 3 tablespoons garlic, minced 1 cup white wine Seafood stock, about 2 cups 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes 1 pound Mexican style chorizo 1 cup red bell peppers, diced 3 cups Arborio rice 2 tablespoons salt 2 tablespoons freshly ground black pepper 6 scallops 6 mussels 6 clams, choice 1/2 cup scallions, diced, for garnish 1/4 cup Roma tomatoes, for garnish Instructions: In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat. In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook. Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked. Garnish with scallions and Roma tomatoes
Grown Up Ham and Cheese Finger Sandwiches 1/2 cup water 3 tablespoons cider vinegar 1 1/2 tablespoons brown sugar 1/2 small red onion, very thinly sliced 8 slices thin white bread, recommended: Pepperidge Farm Extra-virgin olive oil 1 large or 2 small green apples 4 to 6 ounces aged Gouda 1 tablespoon Dijon or whole grain mustard, apple butter or chutney 1/2 bunch watercress 8 thin slices prosciutto Freshly cracked black pepper Instructions: Preheat the oven to 400 degrees F. Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature. Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool. To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread. Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.
Spice Rum Banana Stuffed French Toast with Mango Maple Syrup 4 tablespoons I Can't Believe It's Not Butter!® Original Soft Spread 1 ripe banana, sliced and parted 1 heaping tablespoon peanut butter 1/8 cup 9 Spice Cruzan rum 2 teaspoons sugar Pinch of salt 3 eggs 1/4 cup 2% milk (optional) 1 teaspoon nutmeg 1 teaspoon vanilla extract 1 teaspoon cinnamon 2 slices white, brioche or whole grain bread (I used whole grain for this recipe) 1/4 cup fresh mango, mashed 2 tablespoons maple syrup Dash of confectioners' sugar Instructions: For banana mixture In 8\ skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Original Soft Spread. Add 3/4 of banana, peanut butter, rum, sugar and pinch of salt. You will get flames so be careful in handling your skillet. Bring to boil, breaking down the bananas using a wooden fork or spoon. Using same spoon, stir until bananas have cooked down and rum has infused. You want to end up with a semi-thick mixture with some chunkiness in the bananas. Set aside and cool. For toast Whisk eggs in medium bowl. Add milk, nutmeg, cinnamon and vanilla extract. Combine well. Drench each slice of bread until fully covered in egg mixture. Using stovetop grill pan, melt remaining 2 tablespoons of I Can't Believe It's Not Butter!® Original Soft Spread and grill one slice of bread. Top first slice with banana mixture, the cover with the second slice of bread and press down using a spatula. Cook on each side until bread is golden brown and egg is cooked through, approximately 4-5 minutes on each side. Lastly, cook remaining bananas in same grill pan for 2-3 minutes. For syrup topping In small bowl mash mango using fork until broken down but still a bit chunky. Stir in maple syrup until both are well combined. You may add a pinch of cinnamon or nutmeg here. To plate Slice French toast diagonally. Pour mango syrup, top with remaining bananas and dust with confectioner's sugar and a dash more cinnamon. Nutrition Information Per Serving Calories 490, Calories From Fat 160, Saturated Fat 5g, Trans Fat 0g, Total Fat 18g, Cholesterol 320mg, Sodium 470mg, Total Carbohydrates 54g, Sugars 32g, Dietary Fiber 5g, Protein 16g, Vitamin A 25%, Vitamin C 20%, Calcium 15%, Iron 15%
Emeril's Lasagna 1/2 pound grated Parmigiano-Reggiano cheese 2 cups fresh ricotta 1 package of dried lasagna noodles 8 ounces grated Provolone 8 ounces grated Mozzarella 8 ounces grated Romano 1 egg 1/4 cup milk 1 tablespoon chiffonade of fresh basil 1 tablespoon chopped garlic Salt Freshly ground black pepper 1 recipe of Emeril's Meat Sauce, recipe follows 2 tablespoons olive oil 1/3 pound ground beef Freshly ground black pepper 1/3 pound ground veal 2 cups finely chopped onions 1/2 cup finely chopped celery 1/3 pound ground pork 1/2 cup finely chopped carrot Salt 2 tablespoons chopped garlic 2 (28-ounce) can of peeled, seeded and chopped tomatoes 1 small can tomato paste 4 cups beef stock or water 2 sprigs of fresh thyme 2 bay leaves 2 teaspoons dried oregano 2 teaspoons dried basil Pinch of crushed red pepper 2 ounces Parmigiano-Reggiano Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.
Orecchiette with Ramps and Favas Kosher salt 1 pound fresh orecchiette pasta 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound spicy Italian sausage, removed from the casings if not bulk 1 cup peeled shelled fava beans 3 cups sliced ramps, bulbs and leaves (or an equal amount of leeks and 1 garlic clove) Freshly ground black pepper 2 cups freshly grated parmesan cheese Instructions: In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes. Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.
Sugar-Cookie Easter Bunny House 4 1/4 cups all-purpose flour, spooned and leveled, plus more for dusting 1/4 teaspoon baking soda 1/4 teaspoon fine salt 2 large eggs 2 teaspoons pure vanilla extract 3 sticks unsalted butter, at room temperature (see Cook's Note) 1 cup granulated sugar 1/2 cup confectioners' sugar Sanding sugar, optional 2 cups Royal Icing, recipe follows 1 cup Coconut Grass, recipe follows Easter candy, such as pastel jelly beans, small foil-wrapped chocolate eggs and bunnies, small peanut butter cups, colored mini-marshmallows, marshmallow chicks, sanding sugar 2 1/4 cups confectioners' sugar 2 tablespoons meringue powder Green food coloring 1 cup lightly-packed shredded sweetened coconut Instructions: For the dough: Whisk the flour, baking soda and salt in a medium bowl. Mix the eggs and vanilla with a fork in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium, and beat until slightly creamy, about 1 minute (about 3 minutes with a hand mixer), stopping halfway through to scrape the bowl. Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time, in 3 additions, stopping a few times to scrape the bowl and beaters (if using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning). Once all the flour is just incorporated, increase the speed to medium (higher with a hand mixer), and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer). Turn the dough out of the bowl and bring it together. Divide the dough into 3 even pieces, each about 13 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight. While the dough chills, cut templates for the house from paper: 1 base, 8 by 8 inches 1 roof, 5 3/4 by 6 1/2 inches 2 slanted side walls, both 5 inches wide, one 4 inches high on the left and 3 inches high on the right, the other 3 inches high on the left and 4 inches high on the right, with optional windows cut out 1 front wall, 5 inches wide by 4 inches high, with a door cut out 1 back wall, 5 by 3 inches To roll, cut and bake the cookies and house: Position oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line two baking sheets with parchment paper (have extra parchment on hand). Take 2 of the dough pieces out of the refrigerator, and let them soften until just pliable but still cool and firm, about 15 minutes. Dust a piece of parchment with flour. Dust one square of dough with flour, and roll it out to about 1/4-inch thick (no thicker) and 9 to 10 inches square. Lift the dough occasionally to make sure it isn't sticking to the parchment. Cut out cookies with cutters; transfer to a prepared baking sheet, leaving 1 inch between them. Freeze while you cut the rest of the dough. Reserve the scraps for the house pieces. Take the last piece of dough from the refrigerator to soften. Dust the parchment and the second piece of dough with flour. Roll the dough about 1/4-inch thick and 9 to 10 inches square. Lay the base template on top, and use a pizza cutter or a very sharp knife to cut out the base. Peel off the scraps from the sides and reserve. Pick up the parchment with the base on it, put it on an unlined baking sheet and freeze while you finish cutting the other house pieces. Dust a third piece of parchment and the third piece of softened dough with flour. Roll the dough to about 1/4-inch thick and 11 by 7 inches. Put the roof and the front wall templates on top, and use the pizza cutter to cut the pieces. Transfer the pieces to the last prepared baking sheet, leaving 1 inch between them. Cut out a door from the front wall. Combine the scrap pieces with the reserved scraps, and gently knead together on the parchment; flour, roll to 1/4 inch thick and about 8 by 9 inches and cut out the remaining walls. Transfer the pieces to the baking sheet, leaving 1 inch between them. Cut out windows from the walls. Freeze for 10 minutes before baking. Bake the house pieces until golden brown around the edges, about 20 minutes. Rotate the pans front to back and bottom to top halfway through the baking time. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. While the house pieces cool, dust the cookies with sanding sugar if using, and bake until very light golden brown, about 16 minutes. Let cool 15 minutes on the baking sheet, then transfer to a cooling rack to completely, about 30 minutes. To assemble the house: Put 1/3 cup royal icing in a pastry bag fitted with the larger pastry tip. Place the roof browned-side up on a work surface with one of the short sides facing you. Pipe a thick 5-inch line of frosting along the short side 1 inch in from the edge. Let the icing harden while you build the rest of the house. (This will prevent the roof of the house from sliding off.) Put the base on a large platter or board on which it will be displayed. Next, assemble the house using the royal icing as glue and making sure to turn the walls lighter-sides out: Hold up one of the side walls and pipe a line of icing along the bottom and up both sides. Set it down while you hold up the back wall and pipe a line of icing along its bottom edge. Stick these two pieces together on the base with the icing, pressing them gently together so they adhere. Hold the pieces for a few seconds, until they can stand on their own. Repeat with the other side wall and the front wall, pressing all four walls together. Reserve the royal icing in the pastry bag. Whisk water about 1 teaspoon at a time into the rest of the icing to thin it slightly to the consistency of molasses. Transfer to a pastry bag fitted with the smaller pastry tip. To decorate the house: Decorate the walls as desired: Use the thin icing for piping lines and decorations and for decorating the cookies. Use the thick icing to glue heavy pieces of candy to the sides and roof of the house. To make a grassy yard, spread a thin layer of icing with a butter knife around the base of the house. Press some of the coconut grass into the icing. Put some coconut grass inside the house (you don't need to ice inside). Decorate the yard as desired. Fill the house with candy and cookies (make sure the icing has set). Set the roof on top, lighter-side up (don't attach it), and decorate as desired. Combine 2 cups of the confectioners' sugar and the meringue powder with a fork in the bowl of a stand mixer fitted with a whisk attachment. (Alternatively, use a hand mixer and medium bowl.) Add 3 tablespoons of water, and mix on low speed until smooth and thick, with a consistency like caulk. (If using a hand mixer, beat about 3 minutes.) If the icing seems a bit loose, mix in a tablespoon of confectioners' sugar at a time until thickened. Transfer to a clean bowl, and lay a damp piece of paper towel on top. Cover tightly until ready to use. Toss half the coconut and 3 drops food coloring with a fork in a medium bowl until the coconut is uniformly green. Add the remaining coconut, and toss gently to combine. Cover tightly and set aside.
Sichuan-Style Crispy Shrimp with Garden Salad 2 eggs 3 heaping tablespoons cornstarch Peanut oil, for frying 1 pound large shrimp (16/20), peeled and deveined 1 tablespoon Sichuan peppercorns, toasted and ground Sea salt Crushed red dried chile flakes 2 jalapenos, sliced 1/4-inch thick 4 sprigs fresh basil, leaves separated 2 lemons, sliced into wedges, for garnish Garden Salad with Lemon Ginger Vinaigrette, recipe follows 1 heaping tablespoon store-bought fried garlic pieces, optional 1 heaping tablespoon store-bought fried shallot pieces, optional 1/4 cup fresh lemon juice (about 1 lemon) 1 tablespoon light soy sauce 1 teaspoon rice vinegar 1/2 teaspoon peeled and freshly grated ginger 1/2 clove garlic, peeled and finely grated Sea salt Freshly ground black pepper 2 tablespoons olive oil 3 cups baby arugula leaves 1 cup shredded Napa cabbage 1/2 red onion, thinly sliced into half-moons 1 large handful fresh basil leaves, finely chopped 2 medium heirloom tomatoes, each cut into 4 slices Instructions: In a large bowl, mix the eggs and cornstarch to make a batter. Set aside. Heat a wok over high heat and add enough peanut oil to fill a third of the way up the sides of the wok. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Dip the shrimp in the batter and fry in batches until they turn golden brown and are cooked through, 2 to 3 minutes. Drain on paper towels. Sprinkle the shrimp liberally with the ground Sichuan peppercorns, sea salt and chili flakes. Dip the jalapeno slices in the batter and fry until golden. Drain on paper towels. Fry the basil leaves until crispy, about 15 seconds. Drain on paper towels. Be careful, as the basil leaves may spatter slightly while frying. For serving, divide the Garden Salad with Lemon Ginger Vinaigrette among four plates. Top the salad with the shrimp and garnish with the lemon wedges, fried jalapeno slices and fried basil leaves. Sprinkle with the fried garlic and shallot pieces, if using. In a large bowl, whisk together the lemon juice, soy sauce, vinegar, ginger and garlic. Season with salt and pepper. Whisk in the olive oil and set aside. Add the arugula, cabbage, red onions and basil into the bowl with the vinaigrette and toss to coat. Add the tomato slices.
Ancho-Chipotle Turkey Chili 4 to 5 medium dried ancho chiles, stemmed and seeded 4 cups chicken stock 1 tablespoon extra-virgin olive oil 4 ounces Applewood smoked bacon, chopped 2 pounds ground turkey (mix of light and dark meat) Kosher salt and freshly ground black pepper 1 onion, chopped 4 cloves garlic, chopped 2 tablespoons finely chopped seeded chipotle in adobo sauce 1 rounded tablespoon smoked sweet paprika Scant palmful ground cumin Scant palmful coriander 2 teaspoons unsweetened cocoa powder 2 pinches ground cinnamon 1/4 cup tomato paste 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela) Chopped raw onions Scallions, chopped Cilantro leaves Lime wedges Lightly crushed tortillas Shredded extra-sharp Cheddar cheese Sour cream Toasted pumpkin seeds Diced avocado dressed with lime or lemon juice Instructions: Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon. Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer. Puree the anchos and stock. Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal. To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Watermelon Fruit Basket Cake Cooking spray 2 16-to-18-ounce boxes white cake mix (plus required ingredients) Red, yellow and green food coloring 1/4 cup chocolate chips 2 16-ounce tubs vanilla frosting Juice of 1 lemon Fresh fruit, for topping Instructions: Preheat the oven to 300 degrees F. Coat a 4-quart ovenproof bowl with cooking spray. Prepare the cake mixes as directed; fold in 2 teaspoons red food coloring and the chocolate chips. Transfer the batter to the prepared bowl; bake until a skewer inserted into the center comes out clean, about 1 hour 30 minutes. Let cool slightly, then invert onto a rack to cool completely. Put the cake flat-side down on a small cardboard circle. Trim 2 opposite sides with a serrated knife to make an oval shape. Cover the sides of the cake with a thick layer of frosting; cover the top with a thin layer (this will be the bottom of the cake). Reserve about 1/2 cup frosting for the inside of the cake. Freeze until the frosting is firm, at least 20 minutes. Gently pat the sides of the cake with a smooth paper towel to even out any bumps in the frosting. Mix 1/2 teaspoon yellow food coloring with a drop of green food coloring and a splash of lemon juice in a small bowl. Paint the yellow-green food coloring all over the side of the cake with a pastry brush. Mix 1/2 teaspoon green food coloring with a splash of lemon juice in another bowl. Paint green stripes on the cake, then blend the edges of the stripes with the tip of the pastry brush. Put another small cardboard circle on the cake and flip it over. Carve out the center of the cake, about 1 inch deep, leaving a 1-inch border. Cover the center with frosting, leaving the border unfrosted. Freeze the cake 20 minutes. Use a paring knife to make zigzag cuts around the rim of the cake. Mound the fruit in the center, covering the frosting completely.
M&M\u2019S Cookie Cake 4 tablespoons unsalted butter, at room temperature, plus more for the pan 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups red and green M&M'S 1/2 cup granulated sugar 1/4 cup packed dark brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 cup dark chocolate chips 1 cup confectioners' sugar 2 to 3 tablespoons whole milk Instructions: Preheat the oven to 350˚ F. Butter a 9-inch springform pan and line the bottom with parchment paper; butter the paper. Whisk the flour, baking soda and salt in a medium bowl. Roughly chop 1 cup of the M&M\u2019S. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Add the flour mixture and beat until just combined. Add the chopped M&M\u2019S and chocolate chips and stir with a wooden spoon or rubber spatula. Scrape the dough evenly into the pan and smooth the top. Transfer to the oven and bake 10 minutes, then remove from the oven and press the remaining 1/4 cup whole M&M\u2019S into the top, evenly spacing them out. Return to the oven and bake until golden, 12 to 14 more minutes. Let cool 20 minutes in the pan, then remove the springform ring and let cool completely. Transfer the cookie to a rack set over a baking sheet. Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a small bowl; thin with 1 more tablespoon milk, 1 teaspoon at a time, until the glaze has a glue-like consistency. Drizzle over the cookie and let set before slicing.
Cheesy Zucchini Tortilla Casserole 2 medium zucchini (about 8 ounces), thinly sliced on the diagonal Kosher salt One 15-ounce can pinto beans, drained and rinsed 1 cup prepared pico de gallo or home-style fresh salsa 1 tablespoon fresh whole oregano leaves Six 6-inch corn tortillas, halved 1 cup shredded Monterey Jack or Chihuahua cheese 2 tablespoons fresh cilantro leaves Instructions: Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl. Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese. Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.) Sprinkle with the cilantro, slice into 4 wedges and serve.
Wild Mushrooms Cooked in Parchment with Fragrant Herbs and Pancetta 1/2 pound chanterelles 1/2 pound porcini 1/2 pound hen of the woods 3 teaspoons unsalted butter 2 shallots, thinly sliced 2 ounces pancetta, thinly sliced 1 teaspoon lemon juice 3 teaspoons extra virgin olive oil 1 teaspoon minced tarragon 1 teaspoon minced thyme 1 teaspoon minced coriander Salt and freshly ground pepper Instructions: Preheat oven to 450. Brush mushrooms well with a damp cloth to remove dirt or grit, do not soak in water. Slice mushrooms into 1/2-inch thick slices, set aside. Heat a medium skillet, add butter, pancetta and shallots and cook over medium heat until pancetta renders most of its fat and shallots are softened. Remove shallot mixture from pan and cool. in a large bowl, add mushrooms and shallot mixture together with the herbs, lemon juice and olive oil, season to taste with salt and freshly ground black pepper. Fold a full sheet of parchment paper in half, cut an elongated heart shape using the entire width of the paper. Add 1/6th of the mushroom mixture to the bottom side of the parchment. Beginning at the center of the heart, begin making well creased folds, continue around the heart until package is completely enclosed. Bake just before serving in 450 oven about 5 minutes or until package has puffed up and is golden brown in color. Open in front of your guests with small scissors or paring knife.
Crispy Yucca Hash 2 pounds yucca Kosher salt 1/2 cup canola oil 1 cup chopped shishito peppers or green bell peppers (2 to 3 ounces) 2 cloves garlic, minced 1 sweet Vidalia onion, sliced Freshly cracked black pepper 1/2 cup corn, frozen and thawed or cut from the cob of 1 ear, grilled 1/2 cup frozen peas, thawed 2 teaspoons paprika Instructions: Peel the yucca and cut into 1-inch cubes. Place in a large pot of salted water and bring to a boil. Simmer and cook until tender, about 15 minutes. Drain and allow to cool. Set a large skillet or saute pan over medium-high heat. Add the oil and fry the yucca until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain and season with salt. Add the peppers, garlic and onions to the pan and saute until well caramelized, 7 to 8 minutes. Season with salt and pepper. Fold the corn, peas and crispy fried yucca back into the pan and heat through. Season with salt, pepper and paprika. Toss to combine everything and serve hot.
Spicy Pork Stirfry 5 to 10 small Thai or serrano chiles, finely chopped 7 cloves garlic, finely chopped 1/4 cup chopped cilantro 3 tablespoons vegetable oil 1 pound ground pork 2 tablespoons oyster sauce 2 tablespoons fish sauce 1 teaspoon palm sugar or brown sugar 1/2 cup chicken stock 1/3 cup thinly sliced basil leaves Instructions: Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice.
Ice Cream Crunch Cake 2 1 1/2-quart containers vanilla ice cream 1 9-ounce package chocolate wafers (such as Nabisco Famous) 1 7-to-8-ounce bottle chocolate shell ice cream topping 1 1 1/2-quart container chocolate ice cream 5 cups whipped cream Rainbow sprinkles, for decorating (optional) Instructions: Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature. Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes. Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside. Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour. Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours. To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes. Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.
Lamb Shanks 1 gallon water 1/2 cup sugar 1/2 cup salt 4 to 6 lamb shanks Salt and freshly ground black pepper Granulated garlic, to taste All-purpose flour, to coat 2 to 3-ounces virgin olive oil 1 (96-ounce) can crushed tomatoes 2 carrots, chopped 3 celery stalks, chopped 1 large yellow onion, chopped 1 bulb fresh fennel, chopped 4 cloves garlic, chopped 1 cup red wine 1 cup orange juice 1/2 cup freshly chopped Italian parsley leaves, plus sprigs for garnish 1/2 cup freshly chopped oregano leaves, plus sprigs for garnish Italian Cheese, for garnish Instructions: For the brine: Place the water, sugar, and salt into a large container. Carefully add the lamb shanks and soak for 24 hours. Preheat oven to 350 degrees F. Remove shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste. Coat shanks with flour and saute in 2 to 3-ounces of virgin olive oil in a medium saute pan over medium-high heat until golden brown, about 5 minutes each side. Place the shanks in a roasting pan with the crushed tomatoes. In same saute pan that the shanks were seared in, saute the carrots, celery stalks, onion, fresh fennel and garlic until tender, about 5 minutes over medium-high heat. Remove from the heat and add to the roasting pan. Deglaze saute pan with 1 cup each red wine and orange juice. Reduce by half and add to roasting pan. Add 1/2 cup each fresh Italian parsley and fresh oregano to roasting pan. Cover and roast in oven for 2 hours or until tender. After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy. Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese. Best served with polenta!
Herb and Tomato Polenta 1 tablespoon olive oil, plus more for drizzling 1 pint grape tomatoes 1 clove garlic, thinly sliced Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan 2 tablespoons unsalted butter Cooked Polenta, recipe follows 1/4 to 1/2 cup milk, as needed Zest of 1 lemon 4 to 6 leaves fresh basil, torn Pinch of baking soda Kosher salt 1 1/2 cups medium-grind stone-ground cornmeal Instructions: Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat. In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary. Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil. Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.
Sesame Chicken Salad 3/4 cup pure maple syrup, eyeball the amount 1/3 cup dark soy, Tamari, eyeball the amount 1/2 cup sweet hot mustard, eyeball the amount 1/2 cup sesame seeds, a mix of black and white or all white 1/4 cup vegetable oil, 3 or 4 turns of the pan, total 1 1/3 pounds chicken breast tenders Salt and pepper 1 1/2 inches fresh ginger root, grated or minced 3 tablespoons rice vinegar, 3 generous splashes 1/4 cup Chinese duck sauce or, apricot all fruit spread 1/4 cup vegetable oil, eyeball the amount 5 to 6 ounces mixed baby greens, 1 bag 1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle 1 /2 cup shredded carrots, a couple of handfuls 4 scallions, thinly sliced on an angle 1/4 pound snow peas, sliced on an angle Fried Chinese noodles for garnish, perhaps leftover from take out, optional Instructions: Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing. Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate. Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing. Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from ordering Chinese take out, for the last time!
Neelys Egg Benedict on a Pork Croquette 1 pound pork sausage (recommended: Country sausage) Oil, if needed 3 baked potatoes 1/4 cup freshly grated Parmesan 1 egg, lightly beaten 1/4 cup sour cream 1 1/4 cups panko bread crumbs Salt and freshly ground black pepper 1 tablespoon freshly chopped parsley leaves Vegetable oil, for pan-frying *3 egg yolks 2 tablespoons heavy cream 1 1/2 teaspoons Dijon mustard 2 sticks butter, melted 1/2 lemon, juiced 1/4 teaspoon cayenne pepper Pinch salt and freshly ground black pepper Dash hot sauce 2 tablespoons chopped chives 6 large eggs Salt and freshly ground black pepper 1 (5-ounce) bag baby spinach Instructions: In a heavy bottom skillet, brown sausage over medium heat. Add a little oil to the bottom of the pan if it sticks, add a little oil and break it up with the back of a wooden spoon. Cook until all the pink is gone. With a slotted spoon, remove the sausage from the skillet into a bowl. Remove the inside of the potatoes and place a bowl with the Parmesan. Mash with a potato masher until they are smooth. Add the egg, sour cream, 1/4 cup panko bread crumbs, and season with salt and pepper. Add sausage to the bowl with the potatoes and mix well. With your hands, divide the pork mixture into 1/4 cup portions and flatten so that each croquette is about 1/2-inch thick. Add 1 cup panko bread crumbs to a 13 by 9-inch casserole dish and add chopped parsley and stir to combine. Dredge croquettes through the panko mixture and repeat. Heat a heavy bottomed skillet over medium-high heat. Add enough oil to cover the bottom of the pan. Add the croquettes and saute until golden brown and crisp, about 6 minutes per side. Hold in a 200 degrees F oven while you prepare the eggs and hollandaise. For the Hollandaise Sauce: Add yolks, mustard and heavy cream to a blender. Blend until the egg yolks look light yellow and foamy about 1 minute. Keeping the blender on, slowly stream in the melted butter, making sure it emulsifies fully. Keep blending and add a pinch of salt and pepper, lemon juice, cayenne and hot sauce. Blend again until fully incorporated, then add chives at very end. Keep warm. For the eggs: Add oil to a non stick skillet over medium heat until hot. Add eggs and fry in batches until the whites are set and the yolks slightly runny. Season with salt and pepper. Lay a small handful of baby spinach on the serving dish and top with pork croquette. Top the croquette with the fried egg and ladle over the hollandaise sauce.
Double-Strength Coffee 1 2/3 cups (16 standard scoops) coarsely ground coffee 12 cups water, simmering Instructions: Place coffee into a 12 cup coffee press. Add water. Allow to brew 4 minutes, plunge, then pour into an ice-filled pitcher. To prevent breakage, pour slowly and use a heat-resistant pitcher. Serve over ice, adding cream and sugar to taste.
Bloody Mary with Homemade Vegetable Juice 4 very ripe beefsteak tomatoes, cored and diced 1 cup diced carrots 1 cup diced celery, plus stalks for garnish 1/2 cup diced beets 2 tablespoons Worcestershire sauce 1 teaspoon kosher salt 1/4 teaspoon cracked black pepper 8 leaves flat-leaf spinach 3 leaves kale 1 small bunch watercress 2 tablespoons chopped flat-leaf parsley Pinch chile de arbol powder 1 to 1 1/2 cups vodka, cold 1 teaspoon celery salt, plus for garnish 2 to 3 tablespoons prepared horseradish Hot sauce Instructions: Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and chile de arbol; cover and simmer for another 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours. Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste. To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt.
Tomales Bay Mussels atop Big Beans Crowned with a dollop of Garlic Mayonnaise 3 pounds fresh shelling beans, see Cook's Note below 1 bay leaf 1/4 cup plus 1 tablespoon olive oil 2 large yellow onions, chopped 15 sprigs thyme, leaves picked 2 tomatoes, chopped Kosher salt and freshly ground black pepper 1 1/2 pound cleaned mussels Pinch crushed red pepper 1 lemon, sliced 1/4 cup dry white wine Toasted bread crumbs and chopped parsley, for garnish Garlic mayonnaise as an accompaniment, recipe follows 30 cloves garlic, peeled 1 cup cream 4 egg yolks* 1/2 cup grapeseed oil Lemon juice Kosher salt and freshly ground black pepper Instructions: Shell the beans. Rinse them then put them in a saucepan. Cover with water, add the bay leaf and bring to a simmer over medium heat. When the beans are tender, remove them from the heat and drain them. Meanwhile, heat 1/4 cup of olive in a large skillet over medium heat. Add the onions and thyme and cook until the onions are soft, about 15 minutes. Add the tomatoes; cook for 1 to 2 minutes then stir the mixture into the warm beans. Season the beans with salt and pepper. Heat the remaining tablespoon of olive oil in large pot over medium high. Add the mussels, crushed red pepper, a slice of lemon and the wine. Add the beans and simmer covered until the mussels open, about 10 minutes. Take the mussels from the pot and put them into serving bowls. Taste the beans and adjust the seasoning with salt and pepper. Simmer the beans to reduce the excess liquid if necessary then spoon them over the mussels. Serve mussels over beans and topped with brea crumbs and parsley and accompanied by Garlic Mayonnaise. Preheat the oven to 350 degrees F. Put the garlic in a large baking dish. Add the cream, cover the dish and bake until the garlic is soft and the cream caramel colored, about 2 1/2 hours. Beat the eggs yolks, Gradually whisk in grapeseed oil then whisk in the creamed garlic. Season the mayonnaise with lemon juice, salt and pepper. Refrigerate the mayonnaise until ready to serve.
Love and Kisses Cookies 12 ounces semisweet chocolate chips 1 cup packed brown sugar 1 cup granulated sugar 1 stick (8 tablespoons) salted butter, softened 3 large eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 1/2 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon kosher salt 2 cups red sprinkles 48 milk chocolate candies, such as Hershey's Kisses® Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper. In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool. Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined. Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined. Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.
Grilled Beer Brats with Peppers and Onions 2 tablespoons canola oil, plus more for oiling the grill 6 strips applewood-smoked bacon, diced 1 sweet onion, sliced 1 large green pepper, seeded, sliced 1 large red pepper, seeded, sliced 2 cloves garlic, minced Two 12-ounce cans lager beer 1 cup low-sodium chicken stock 2 sprigs fresh thyme 1 bay leaf 1 sprig fresh rosemary 2 pounds fresh bratwurst sausages (about 12 links) 1/2 cup whole-grain mustard 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 2 to 3 tablespoons chopped fresh flat-leaf parsley Instructions: Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through. Preheat a grill or cast-iron griddle to medium-high heat. Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked. When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper. To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

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