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Cheese Bread Pudding 8inch long French or Italian bread cut into 1/2-inch thick slices 1 cup milk 2 cups tomato sauce, fresh or jarred 8 ounces to 1 pound grated or sliced Fontina or Mozzarella cheese 4 ounces smoked black forest ham, torn into strips 4 eggs, lightly beaten 1/4 cup freshly grated Parmesan cheese 2 tablespoons butter cut into pieces Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees. Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce. Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed. While this is baking make a nice vegetable salad to accompany this dish.
Open-Faced Steak Sandwich 2 to 3 tablespoons dried oregano 2 to 3 tablespoons granulated garlic 2 to 3 tablespoons kosher salt 2 to 3 tablespoons dried parsley 1 to 2 tablespoons dried basil 4 cups vegetable oil 24 ounces rib eye, cut into bite-size cubes Butter, for bread French bread, sliced 1 red pepper, seeded and sliced 1 green pepper, seeded and sliced Toppings: sliced mushrooms, sliced onions and provolone cheese Instructions: Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours. Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness. Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.
Cherry-Peach Twin Pops 1 1/2 cups sour-cherry juice or nectar 3 tablespoons superfine sugar 1 1/2 cups peach nectar Instructions: Combine the cherry juice and sugar in a large bowl and stir vigorously to dissolve. Pour half of the cherry juice into 3 or 4 pop molds, filling them to varying heights. Pour half of the peach nectar into 3 or 4 more pop molds. Freeze 2 hours. Fill the cherry pops with peach nectar, and fill the peach pops with cherry juice. Insert wooden sticks three-quarters of the way into the pops and freeze until solid, at least 2 hours or overnight. To release the pops, run the molds under warm water.
John's Jambalaya 2 whole chickens 3 pounds ground spicy sausage 2 pounds bacon, chunked 5 pounds onions, chopped 3 pounds celery, chopped 2 1/2 gallons green and red bell peppers, seeded and chopped 1 pound garlic cloves, peeled Salt Freshly ground black and white pepper Cayenne pepper, for seasoning Oregano Basil Bay leaves Thyme Paprika Hot sauce 1 gallon canned whole peeled tomatoes 1 gallon canned crushed tomatoes 1 gallon canned whole kernel corn 1 1/2 gallons canned mushrooms 2 pounds butter 3 pounds hot and spicy smoked sausage, sliced 3 pounds ham, chunked 3 pounds shrimp 3 pounds rice Instructions: In a large pot over medium-high heat add chickens and cover with water. Bring to a boil. Reduce heat and simmer until the chickens are cooked through. Remove the bones, setting aside the chicken meat and broth. In a large saucepan, fry the ground spicy sausage until cooked through. Set aside. In a large pot over medium heat, fry the bacon until crisp. Add the onions, celery, green and red peppers, and garlic cloves. Cook until the vegetables sweat. Add all seasonings and the hot sauce, to taste. Stir together. Add the chicken broth as needed and bring to a boil. Add the tomatoes, corn, and mushrooms. Add additional spices, to taste. Add the reserved chicken meat, reserved ground sausage, butter, smoked sausage, and ham. Add additional chicken broth as needed and return to a boil. Add the shrimp and continue to cook. When the shrimp are cooked through, determine that there is enough liquid to cook the rice. Add additional chicken broth, if needed. Add the rice and bring to a boil. Turn the heat down to low. The jambalaya is finished when the rice is fully cooked. Serve in large bowls.
Mini Breakfast Bagel Sandwiches 4 tablespoons salted butter 1/4 cup half-and-half 3 large eggs, beaten Kosher salt and freshly ground black pepper 4 precooked sausage patties, such as Jimmy Dean 4 mini bagels, split 1/4 cup bottled chipotle mayonnaise 2 slices American cheese, split 2 slices pepper jack cheese, split 1 small tomato, sliced thin 1 small avocado, sliced 1 tablespoon everything seasoning Instructions: Heat a griddle over medium heat. Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes. While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board. Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces. To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.
Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan 1 cup all-purpose flour, plus extra for dusting the pan 1/2 cup yellow fine cornmeal 1 teaspoon baking powder 1/8 teaspoon fine sea salt 1/4 cup orange zest (from 2 large oranges) 3/4 cup dried cranberries, chopped into 1/4-inch pieces 1 1/4 cups sugar 1/2 teaspoon pure vanilla extract 4 large egg yolks 2 large eggs Caramel Walnut Sauce, recipe follows 2 cups heavy whipping cream 1 cup packed dark brown sugar 1/4 cup (1/2 stick) unsalted butter, at room temperature 1/2 cup chopped walnuts, toasted 3/4 teaspoon fine sea salt, optional Instructions: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.) In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.
Superfood Chicken Soup 2 tablespoons coconut oil 1 3-inch piece fresh ginger, peeled and thinly sliced 4 cloves garlic, thinly sliced 1 large turnip (about 10 ounces), peeled and cut into 1/2-inch cubes 2 cups shredded kale or other winter greens 2 teaspoons ground turmeric Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 1 15-ounce can chickpeas, drained and rinsed 3 cups shredded rotisserie chicken (skin removed; about 12 ounces) Fresh lemon juice, to taste Whole-wheat naan bread, warmed, for serving Instructions: Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes. Add the turmeric and 1/2 teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes. Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan.
Drunken Goat Cheese Crab Dip 2 tablespoons butter 1 shallot, finely chopped 3 cloves garlic, finely chopped 1 cup half-and-half 8 ounces reduced-fat cream cheese, cubed, at room temperature 8 ounces grated drunken goat cheese 1 pound claw crabmeat, picked through for shells and cartilage 1/4 cup chopped fresh parsley 1/4 cup panko breadcrumbs 1/2 teaspoon paprika Whole-wheat pita chips, for serving Instructions: Preheat the oven to 350 degrees F. Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish. Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.
Fireball Pie Jelly Shots 2 cups apple cider 1 cup cinnamon liquor, such as Fireball Three 1/4-ounce packages unflavored gelatin powder Cinnamon candies, such as Red Hots, for decorating Orange sprinkles, for decorating Yellow sprinkles, for decorating Whipped cream, for serving Instructions: Stir together the apple cider and cinnamon liquor in a medium saucepan. Sprinkle the gelatin over the mixture and let it sit until the gelatin softens and blooms, about 5 minutes. Heat the mixture over medium-high heat, stirring frequently, until the gelatin completely dissolves. Pour the mixture into a 9-inch pie plate and refrigerate until set, at least 2 hours or up to overnight. Decorate the rim of the pie with a ring of cinnamon candies. Just inside the candies add a ring of orange sprinkles; inside that, add a ring of yellow sprinkles. Refrigerate until ready to serve. Cut the pie into 8 slices and serve with a generous dollop of whipped cream.
Seared Rack of Lamb with Pistachio Tapenade 1/2 cup pistachios, shelled and toasted 1/2 cup pitted Cerignola olives 2 tablespoons capers 1 clove garlic, smashed 1 tablespoon freshly chopped oregano leaves 2 tablespoons freshly chopped parsley leaves Extra-virgin olive oil 1 lemon, zested 1 (8-rib) rack of lamb Salt Instructions: To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use. Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end remove the 2nd and 7th bone. This will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking. Preheat oven to 425 degrees F. Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.
Grilled Grape Fruit Skewers 1 cup California green seedless grapes 1 cup California red or blue-black seedless grapes 1 mango, cut into chunks 12 strawberries cut in half 1/2 cup honey 1 tablespoon orange zest 1/4 cup orange juice 1 tablespoon fresh chopped mint Instructions: Prepare grill or broiler. Skewer fruit, alternating grapes with mango and strawberries. Prepare glaze by mixing together honey, orange zest, orange juice and salt. Both fruit skewers and glaze should be at room temperature before grilling. Grill skewers over hot coats until lightly browned on each side, about 2-4 minutes per side. Brush fruit with glaze and sprinkle with mint. Serve warm. Nutritional Stats: Calories 275, protein 2g, fat 1 g, calories from fat 3%, Carbohydrates 72g, Cholesterol 0mg, Fiber 4g, Sodium 151 mg
The Best Minestrone 3 tablespoons olive oil 4 ounces pancetta, cut into 1/8-inch pieces 3 large carrots, cut into 1/2-inch pieces 2 large celery stalks, cut into 1/2-inch pieces 1 medium yellow onion, chopped 3 cloves garlic, finely grated 2 bay leaves 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 12 ounces small Yukon potatoes, quartered 1 large zucchini, cut into 1/2-inch pieces One 14-ounce can whole peeled tomatoes, crushed 4 cups packed curly kale leaves, torn One 15-ounce can cannellini beans plus liquid 1/2 cup dry ditalini or other small pasta shape Grated Parmesan, for serving Instructions: Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot. Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes. Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.
Baked Parmesan Fish Sticks 1 tablespoon extra-virgin olive oil, plus more for brushing 1 pound center-cut cod fillet (or other firm white fish) Kosher salt 1 cup Italian-style panko breadcrumbs 1/2 cup grated parmesan cheese 1/2 cup all-purpose flour 3 large egg whites Warm marinara sauce, for serving Instructions: Position a rack in the upper third of the oven; preheat to 425 degrees F. Brush a baking sheet with olive oil; set aside. Cut the cod crosswise into 3/4-inch-thick pieces (about 16). Season generously with salt. Heat the olive oil in a small skillet over medium heat. Add the panko and cook, tossing, until golden brown, 6 to 8 minutes. Transfer to a shallow dish and let cool completely. Add the parmesan to the panko. Spread the flour in a separate shallow dish. Lightly beat the egg whites in a third shallow dish. Dredge the fish in the flour, then dip in the beaten egg whites, letting the excess drip off, then dip in the panko mixture, patting to adhere. Transfer to the prepared baking sheet. Bake until the fish is cooked through and the coating is golden brown and crisp, 15 to 18 minutes. Serve with warm marinara sauce.
Salsa Trio 4 cloves garlic 4 tomatillos, husked 4 scallions, chopped 2 poblanos, seeded 2 jalapeños, seeded 1 tablespoon olive oil Kosher salt 1/4 cup chopped fresh cilantro 2 limes, juiced One 10-ounce can diced tomatoes and green chiles Two 4.5-ounce cans chopped green chiles 1 cup bottled red taco sauce 3 canned chipotle peppers in adobo, chopped Splash of red wine vinegar Kosher salt 1/4 cup chopped fresh cilantro 6 scallions, thinly sliced 3 Roma tomatoes, finely diced 2 jalapeños, seeded and finely diced 2 limes, zested and juiced 1 large or 2 small ears corn, kernels removed Kosher salt Chips, for serving Instructions: For the salsa verde: Preheat the broiler. Add the garlic, tomatillos, scallions, poblanos and jalapeños to a small baking sheet. Toss with the olive oil and season with salt. Place under the broiler until charred, 4 to 5 minutes. Transfer to a food processor, add the cilantro and lime juice and pulse to your desired texture. Set aside in a serving bowl. For the 5-can salsa: Combine the diced tomatoes and green chiles, chopped green chiles, taco sauce, chipotles and vinegar in a serving bowl. Season with salt and set aside, or if you like your salsa very smooth, pulse it in a blender to your desired consistency. For the fresh corn pico: Toss together the cilantro, scallions, tomatoes, jalapeños, lime zest and juice and corn in a serving bowl. Season with a big pinch of salt. Cover all 3 salsas, venting the corner of the salsa verde. Chill for 1 hour before serving with your favorite chips.
Roasted Beet Salad with Grated Blue Cheese 2 cups tangerine juice, or orange juice 1 1/2 teaspoons lemon juice 1/2 cup extra-virgin olive oil Pinch gray salt 3 medium yellow beets (about 1 pound), stems removed 3 medium red beets (about 1 pound), stems removed 2 tablespoons extra-virgin olive oil Gray salt and freshly ground black pepper 4 cups baby leaf spinach 1/4 pound whole piece blue cheese, frozen Napa-style Toasted Spice Rub Almonds, recipe follows 1 cup almonds 3 tablespoons Napa Style spice rub, recipe follows 1/4 cup fennel seeds 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 1/2 teaspoons red pepper flakes 1/4 cup (1 ounce) pure California chile powder 2 tablespoons kosher salt 2 tablespoons ground cinnamon Instructions: In a 1-quart non-reactive saucepan, over medium high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve. Return to saucepan, and reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil and salt. Refrigerate for up to 1 1/2 weeks. Preheat oven to 350 degrees F. Place beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife. When cool enough to handle, peel them, slice thinly into round, and place in a dish. Remove wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the top of the beets. Garnish with almonds as desired. Blanch 1 cup almonds in boiling water, until the skins peel off. In an oven-proof skillet, heat 2 tablespoons butter, and add the peeled almonds. Sprinkle with Napa-style spice rub, and toss to coat. Place skillet in the oven and bake for about 6 to 7 minutes, or until light brown. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chile flakes. Pour into a bowl and toss with the remaining ingredients. Chef's Note: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
Matt's Sriracha Pimento Cheese Dip 1 lb cheddar cheese, mild to aged, grated 1 jar (4 oz) pimentos, drained 1/2 cup mayonnaise 2 tablespoons sriracha Instructions: Add all ingredients to a food processor. Blend until well mixed. If your dip isn't quite spreadable feel free to add just a tiny bit of mayonnaise until it reaches the desired consistency. Serve with crackers, with celery, carrots, or on top of baked potatoes.
Scorpion Bowl 8 ounces guava juice 8 ounces pineapple juice 4 ounces passionfruit juice 4 ounces dark rum 4 ounces white rum 2 ounces gin 2 ounces lemon juice 2 ounces vodka 1 ounce grenadine or maraschino cherry syrup from jar 3 cups crushed ice 6 maraschino cherries 6 pineapple chunks 2 ounces 151 rum Instructions: Combine the guava juice, pineapple juice, passionfruit juice, dark rum, white rum, gin, lemon juice, vodka and grenadine in a pitcher and stir. Pour into a scorpion bowl filled with ice and add the cherries and pineapple chunks. Add 6 straws. Pour the 151 rum into the shot well of the scorpion bowl and carefully light it on fire. Serve.
Fried Whole Red Snapper with Spicy Chile Sauce 3 ounces fish sauce 6 ounces water 1 tablespoons chile garlic sauce 2 limes, juiced 2 ounces sugar 1 tablespoons cornstarch mixed with 2 tablespoons of water 2 tablespoons chopped scallion 2 cups vegetable oil 1 whole red snapper (about 1 1/2 pounds), scaled, eviscerated, and fins removed Salt and pepper Flour Serving suggestion: Steamed rice Instructions: Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil. Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking. Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness. When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.
Easy Turkey Lasagna 2 tablespoons olive oil 1 cup chopped yellow onion (1 onion) 2 garlic cloves, minced 1 1/2 pounds sweet Italian turkey sausage, casings removed One 28-ounce can crushed tomatoes in tomato puree One 6-ounce can tomato paste 1/4 cup chopped fresh flat-leaf parsley, divided 1/2 cup chopped fresh basil leaves 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/2 pound lasagna noodles 15 ounces ricotta cheese 3 to 4 ounces creamy goat cheese, crumbled 1 cup grated Parmesan, plus 1/4 cup for sprinkling 1 extra-large egg, lightly beaten 1 pound fresh mozzarella, thinly sliced Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Lemon-Vanilla Bean Posset with Raspberries 1 cup raspberries 2 1/2 cups heavy cream 1/2 cup plus 1/2 teaspoon sugar 1 vanilla bean 1/4 cup freshly squeezed lemon juice (about 2 lemons) Instructions: Reserve 4 berries for garnish and divide the remaining berries among four 8-ounce mason jars or tempered glasses. Put 2 cups of the cream and 1/2 cup of the sugar in a small saucepan. Split the vanilla bean, scrape the seeds into the cream and drop in the bean halves. Bring the mixture to a boil over medium to medium-high heat and boil for 4 minutes, stirring occasionally and taking care that it doesn't boil over (which can happen really easily). Remove from the heat, discard the vanilla bean halves and stir in the lemon juice. Divide the cream among the glasses (the berries will float up to the top). Refrigerate until set, at least 3 hours or overnight. Before serving, gently whip the remaining 1/2 cup cream with the remaining 1/2 teaspoon sugar, and dollop over the possets. Top each serving with one of the reserved raspberries. (If you serve the possets the next day, you can let them warm for 20 minutes or so at room temperature before serving.)
Swedish Meatballs 1 tablespoon unsalted butter 1/2 medium onion, finely chopped Kosher salt 1 1/2 cups breadcrumbs 1/3 cup milk 2 teaspoons dry sherry 1/2 teaspoon mustard powder 3 large eggs 1/2 pound ground pork 1/2 pound ground turkey 1 tablespoon honey 1/2 teaspoon ground allspice Freshly ground pepper Vegetable oil, for frying 3 tablespoons lingonberry or cranberry preserves 1/2 cup sour cream Chopped fresh dill, for topping Fresh pickled cucumber slices, for serving Instructions: Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined. Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.
Spiced Fruit and Nut Granola 2 cups old-fashioned rolled oats 1/3 cup wheat germ 2 tablespoons Truvia™ natural sweetener spoonable* 2 teaspoons pumpkin pie spice 1/4 teaspoon Diamond Crystal® kosher salt 2 tablespoons vegetable oil 2 tablespoons walnut oil 1/2 cup blanched almonds, coarsely chopped 1/2 cup dried apricots, chopped 1/4 cup dried dates, chopped 1/4 cup golden raisins or dried figs, chopped Greek Yogurt, serving suggestion *May substitute with 7 packets Truvia™ natural sweetener Instructions: 1. Preheat the oven to 325 degrees F. In a medium bowl combine the oats, wheat germ, Truvia™ natural sweetener, pumpkin pie spice and salt. Add both oils and toss well to coat. Spread in a single layer on a parchment lined baking sheet. Bake until toasted, about 10 minutes. Stir in almonds and continue to bake until the nuts are toasted and the granola is dry, about 10 more minutes. 2. Remove from the oven, stir in the apricots, dates, and figs or raisins. Cool on the baking sheet. Serve over yogurt as desired. Store granola in a sealed container for up to 2 weeks.
Almond Milk and Berry Smoothie 1/2 medium banana, peeled and cut into chunks 1/4 cup frozen blueberries 1/4 cup frozen strawberries 1/4 cup chopped fresh mango 2 cups chilled unsweetened vanilla-flavored almond milk Instructions: In a blender, add the banana chunks, blueberries, strawberries, and mango. Blend until combined, about 30 seconds. Serve in chilled glasses with straws.
Red Wine Vinaigrette 1/2 cup red wine vinegar 3 tablespoons lemon juice 2 teaspoons honey 2 teaspoons salt Freshly ground black pepper 1 cup olive oil Instructions: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Fruit Platter Fig leaves Golden pineapple, peeled, cut in 8ths lengthwise, core removed and sliced crosswise Cantaloupe, peeled, cut in half and sliced Fresh blueberries Fresh strawberries Fresh raspberries Instructions: Arrange the fig leaves on a platter. Place the pineapple and cantaloupe on top of the fig leaves, and artfully arrange the blueberries, strawberries and raspberries over the top of the pineapple and cantaloupe.
Fried New Potatoes Extra-virgin olive oil, for the potatoes 2 pounds baby Yukon potatoes Kosher salt and freshly cracked black pepper 4 cloves garlic, sliced Flakey salt, for serving Chopped fresh dill, for serving 1 lemon, for serving Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes. Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon. (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)
Stove Top Mac-n-Cheese 1/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1/2 teaspoon hot sauce 1 teaspoon kosher salt Fresh black pepper 3/4 teaspoon dry mustard 10 ounces sharp cheddar, shredded Instructions: In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Cheddar Biscuit Breakfast Sandwiches 2 cups all-purpose flour (270 grams) 2 teaspoons baking powder 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/2 cup (1 stick) cold unsalted butter, cut into pats (112 grams) 1 cup grated Cheddar (120 grams) 2 tablespoons finely chopped chives 1 1/4 cups plus 2 tablespoons buttermilk (310 milliliters plus 30 milliliters) 7 to 9 breakfast sausage links, casings removed (about 200 grams) Cooking spray 9 eggs 1/4 cup milk (60 milliliters) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated Cheddar (45 grams) 2 tablespoons finely chopped dill 1/2 cup halved cherry tomatoes (98 grams) Instructions: For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper. Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined. Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs. For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside. Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes. Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes. Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.
Fudge Swirl Whipped Cream 1/2 cup Chocolate Fudge Sauce, recipe above Whipped cream Instructions: In spoonfuls, drizzle the Chocolate Fudge Sauce into the whipped cream, then gently fold in with a rubber spatula so the fudge is streaked through the cream. Chill for 15 minutes to set before serving.;
Peppermint Hot Cocoa 1 packet hot cocoa mix with 20 to 25 calories 1/2 ounce (1 tablespoon) sugar-free calorie-free peppermint-flavored syrup (recommended: Torani Sugar Free) 10 mini marshmallows Instructions: In a large mug or glass, combine cocoa mix with 1 cup of hot water, and stir to dissolve. Add syrup and mix well. Top with marshmallows and sip away!
Roasted Rack of Lamb with Rosemary Jus 2 racks domestic lamb, chine removed Salt and freshly ground black pepper 1 tablespoons shallot, minced 1 teaspoon garlic, minced 2 cups Merlot 2 cups demi-glace Arrowroot 2 tablespoons chopped rosemary Garlic Bread Pudding, recipe follows Sauteed wild mushrooms and seasonal green vegetable 2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped celery 1/2 carrot, finely chopped 1/2 red bell pepper, chopped 1/2 scallion, chopped 1 tablespoon minced garlic 1 tablespoon rosemary, finely chopped 8 whole eggs 3 eggs, separated 1 quart heavy cream 2 heads roasted garlic, recipe follows 3 cups sourdough bread, crust removed, cut into 1-inch cubes, and air-dried overnight 2 heads garlic 1 cup milk Salt and freshly ground black pepper Instructions: Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with 4 (4-bone) servings). Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium). When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes. While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half. Heat the demi glace and rosemary in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce. At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper. To serve, ladle the sauce onto 4warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, Sauteed wild mushrooms, and a seasonal green vegetable. Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool. Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well. Allow the mixture to stand overnight, covered in the refrigerator. Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown. 3/4 cup olive oil To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.
Portobello Mushroom \Fries\ 4 large portobello mushroom caps Extra-virgin olive oil, for drizzling, plus 1/4 cup Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper 2 eggs, beaten 1/4 cup flat-leaf parsley, chopped 1 cup Italian bread crumbs 1/2 cup shredded or grated Parmesan Instructions: Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook \fries\ over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. \Fries\ will brown in 2 or 3 minutes on each side.
Sunny's Easy Chicken and Dumplings 1/4 cup unsalted butter, plus 1 tablespoon 1 medium onion, chopped 3 cloves garlic, chopped 1 whole (5- to 6-pound) chicken, skin on, cut into 8 pieces, including neck 6 cups water 6 cups low-sodium chicken stock 5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves Small bunch parsley stems, plus 1 tablespoon chopped leaves 2 fresh sage sprigs, plus 1 tablespoon chopped leaves 1 teaspoon whole black peppercorns 1 stalk celery, trimmed and halved crosswise 2 to 3 cups all-purpose flour, plus 1 tablespoon 1 tablespoon kosher salt, plus more for seasoning Instructions: In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is \fall of the bone\ tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces. In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles. Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.
Chili Rice 3 tablespoons canola oil 1 red onion, minced 1 jalapeno, seeded, minced 1 green bell pepper, minced 1 red bell pepper, minced 2 tablespoons garlic, minced 1 cup Roma tomatoes, diced 3/4 pound ground beef or turkey 2 cups long-grain rice 8 ounces kidney beans 2 cups chicken stock 1 1/2 cups water 1 teaspoon paprika 1 tablespoon chili powder 1 tablespoon salt 1 teaspoon freshly ground black pepper 3 tablespoons green onion, sliced, for garnish Instructions: In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned. Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes. Fluff with fork and garnish with green onions.
Hot Pepper Honey Cornbread 2 cups yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder Kosher salt 1 hot chile pepper, such as serrano, Fresno or jalapeno, thinly sliced 1 cup (2 sticks) unsalted butter, at room temperature 2 cups buttermilk 2 large eggs, lightly beaten 3/4 cup honey 1/2 teaspoon cayenne Instructions: Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat. Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat. Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined. Serve the cornbread with the hot honey.
Tablescape Center Piece - Golden Cake Topper Centerpiece 1 (18.25-ounce) box golden butter cake mix (recommended: Duncan Hines) 3 eggs 1 stick unsalted butter, room temperature 1 1/4 cups milk 1/3 cup dulce de leche 1 (16-ounce) can vanilla frosting 1/4 cup dulce de leche 1/4 to 1/2 cup confectioners' sugar 2 different sizes gold dragees, for decorating Instructions: Preheat the oven to 350 degrees F. Spray a 6 by 3-inch high cake pan with nonstick cooking spray and set aside. In a large mixing bowl, combine the cake mix, eggs, butter, and milk. Using a hand mixer, beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. Fold the dulce de leche into the batter, but do not completely incorporate. Fill the cake pan 2/3 of the way to the top. Make cupcakes with the remaining batter. Line a muffin tin with paper liners and using an ice-cream scoop, fill the muffin tins with batter. Bake the cupcakes for 10 to 12 minutes, and the cake for 20 to 25 minutes. The tops should be golden brown, and a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool 10 minutes before unmolding and cooling completely on a wire rack, right side up. Frosting: In a mixing bowl, beat together the vanilla frosting and the dulce de leche until well incorporated. Add enough confectioners' sugar to make the frosting thick but spreadable. To decorate the cake, use a serrated knife to cut the top of the cake to make it flat. Adhere the cake to a 6-inch cardboard cake board, and ice the top and sides of the cake with frosting in a swirl pattern. Decorate the top with gold dragees, and the number candles. Frost the cupcakes and arrange them on a serving platter.
Fresh Peach Crostata Prepared pastry dough (uncooked), enough for a 9-inch pie pan 4 large peaches, thinly sliced 1/2 cup sugar 2 tablespoons all-purpose flour 1 tablespoon butter 1 whole egg, beaten Ice cream, for serving Instructions: Preheat oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet. In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough. Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.
Wabo-Jito Splash raspberry puree (or 5 to 6 fresh raspberries) 8 to 10 fresh mint leaves plus more, for garnish 1 lime, juice Ice 2 ounces silver tequila (recommended: Cabo Wabo Silver) Splash sweet and sour mix Soda Water Fresh raspberries, for garnish Instructions: In a shaker, combine the raspberry puree, mint and lime juice. Add ice, tequila, splash sweet and sour mix. Pour into a cocktail glass and add soda water. Garnish with fresh raspberries and mint leaves.
Meatloaf for a Large Family Gathering 1/2 cup finely chopped onions 1/2 teaspoon salt 1/4 cup finely chopped red pepper 1 1/2 cups bread crumbs 2/3 cups cream 2 eggs (beaten) 1 1/4 pounds ground beef 3/4 pounds Italian sausage, casings removed 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon black pepper Mustard Glaze, recipe follows 1/2 cup mustard 1 tablespoon brown sugar 1/4 teaspoon cider vinegar Instructions: Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in large mixing bowl and mix for about ten minutes. Place meatloaf into loaf pan and cover with Mustard Glaze. Cook for 1 1/2 hours. In a small bowl, mix all the ingredients together.
Coconut Ghost Treats TM 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows - OR - 4 cups miniature marshmallows 6 cups RICE KRISPIES® cereal flaked coconut canned frosting or decorating gel assorted candies Instructions: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Cool. Decorate with coconut, frosting and/or candies. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
New England Style Corned Beef 3 to 4 pounds fresh uncooked corned beef brisket Water 2 tablespoons black peppercorns 6 carrots, peeled, thickly sliced 2 large turnips, peeled and quartered 12 small white onions, peeled with root end left intact 16 small new potatoes, scrubbed 1 small cabbage head, outer leaves removed, quartered Instructions: Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced. Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining. Serve with mustard, pickles, and country rye bread.;
BBQ Chicken 3 pounds chicken leg quarters 2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce) 1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust) 1/4 cup apple cider vinegar Instructions: Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight. Preheat the oven or smoker to 225 degrees F. Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours. Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
Salisbury Steaks with French Onion Gravy EVOO for liberal drizzling 2 tablespoons butter 2 large onions, sliced Salt and coarse black pepper Ground thyme 1 bay leaf 2 pieces stale white bread, crust trimmed Milk or half-n-half About 1 2/3 pounds ground sirloin 1 large egg, beaten 1/4 cup Worcestershire sauce 3 tablespoons grated onion 2 tablespoons flour 1/2 cup dry white wine 1 cup beef stock Watercress, for garnish, optional Instructions: Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes. Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate. Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.
S'mores Muffins 1 cup milk chocolate chips 1 cup all-purpose flour 1 1/2 cups graham cracker crumbs (from about 15 whole crackers) 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sugar 1 stick unsalted butter, melted 1/2 cup whole milk 1 teaspoon pure vanilla extract 2 large eggs 3/4 cup marshmallow cream Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Toss the chocolate chips with 2 teaspoons flour in a small bowl; set aside. Whisk the remaining flour, the graham cracker crumbs, baking powder and salt in a large bowl. Whisk the sugar, melted butter, milk, vanilla and eggs in a medium bowl until smooth; stir into the flour mixture until just combined. Stir in the chocolate chip mixture. Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Top each muffin with 1 tablespoon marshmallow cream. Let set 10 minutes.
Lemon Curd 4 lemons, zested and juiced 1 stick butter, cut into pats and chilled 5 egg yolks 1 cup sugar Instructions: Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Second Time Around Risotto Cakes 1 cup cooked risotto 1 egg, lightly beaten 1/2 to 3/4 cup fresh bread crumbs 2 tablespoons Prosciutto cut into slivers Salt and freshly ground black pepper 2 tablespoons butter Instructions: Mix the risotto, egg, half of the bread crumbs, and Prosciutto; season with salt and pepper. Form the mixture into small 3-inch cakes. Coat both sides of the cakes with the remaining bread crumbs. Saute the cakes in butter for about 3 minutes a side; serve as a main course, with salad.
Cataract City Shrimp and Scallops with Tropical Salsa Falls 2 tablespoons rum, plus 2 ounces 2 tablespoons cornstarch 20 (U/10 size) shrimp, peeled and cleaned 20 large scallops, washed and dried 2 tablespoons clarified butter 2 tablespoons scallions, chopped 4 ounces mango, chopped 4 ounces cleaned pineapple, chopped 3 ounces pineapple juice 4 ounces coconut juice Sea salt and freshly ground black pepper Shredded coconut, toasted, for garnish Tropical Salsa Falls, recipe follows 1/4 cup peeled, chopped pineapple 1/4 cup finely chopped mango 1/4 cup seeded and finely diced papaya 2 tablespoons chopped cilantro 1-ounce lime juice 1 jalapeno pepper, seeded and chopped 1-ounce scallion, chopped Instructions: Whisk together cornstarch and 2 tablespoons rum in a bowl. Add shrimp and scallops, toss to combine well, and soak for 5 minutes. Heat a saute pan over medium-high heat. Add clarified butter and heat. Remove seafood from rum/cornstarch mixture and saute until tender. Add scallions, mango and pineapple chunks and saute for an additional 2 minutes. Remove the pan from the heat and carefully deglaze with rum. Return to the heat and cook until alcohol is burned off. Add pineapple juice and coconut milk. Simmer for 3 minutes. Season with sea salt and freshly ground pepper. Garnish with toasted shredded coconut. Finish plate decoration with Tropical Salsa Falls. Combine all ingredients and set aside to let flavors \marry.\
Blueberry Mojito 16 blueberries 20 mint leaves 4 lemon wedges 4 lime wedges Crushed ice 1 ounce fresh lime juice 2 ounces fresh lemon juice 8 ounces of your favorite rum (aged) 4 ounces cold water 1/4 cup plus 2 teaspoons of Truvia® natural sweetener spoonable* *or 16 packets of Truvia® natural sweetener Instructions: Muddle the blueberries, mint leaves and lemon and lime wedges in a cocktail shaker. Add the crushed ice, lemon and lime juice, rum, water and Truvia® natural sweetener and shake well. Strain over cubed or crushed ice and garnish with lemon wedge and mint sprig.
Warm Goat Cheese and Pancetta Salad 1 tablespoon chopped garlic 1 tablespoon chopped fresh thyme leaves Freshly ground black pepper 1/4 cup cider vinegar 2 tablespoons porcini oil Grey salt 6 cups mixed greens, such as frisee and baby spinach 5 ounces fresh goat cheese 1/4 cup dried cherries 3 tablespoons olive oil 1/4 pound pancetta, cut into 1/4- inch dice Instructions: In a small bowl, combine dried cherries with warm water to cover. Set aside to soften. In a medium skillet over medium-low heat, add 1 tablespoon olive oil and pancetta. Cook until fat is rendered, about 6 minutes. Drain pancetta on paper towels and discard all but 1 tablespoon of fat from the skillet. Add 2 tablespoons of olive oil to the skillet and increase heat to medium-high. Return pancetta to pan and cook until crispy. Add garlic and cook until just golden, about 1 minute. Reduce heat, add thyme and stir well. Add 15 good turns of black pepper. Add vinegar, return pan to heat, and deglaze pan, scraping up all the brown bits that cling to the bottom and sides of the pan. Simmer until vinegar reduces by half. Whisk in porcini oil. Season with salt. Put mixed greens in a salad bowl. Crumble the goat cheese over the greens. Quickly toss mixture with pancetta dressing so greens barely wilt. Drain cherries. Add cherries, toss again. Immediately transfer to plates and serve.
Piadine with Grilled Chicken and Spinach Salad Olive oil 4 (8-ounce) boneless chicken breasts 1 1/2 tablespoons extra-virgin olive oil 2 pounds store-bought pizza dough, rolled out into rounds All-purpose flour, for dusting work surface Coarse cornmeal, for sprinkling on baking sheets 1 tablespoon garlic rub 8 cups loosely packed baby spinach leaves 1 1/2 cups diced fresh mozzarella cheese 1 1/2 cups fresh tomato wedges 1/4 cup red onion, slivered 1/3 cup freshly grated Parmesan About 1/2 cup Whole Citrus Vinaigrette or your favorite vinaigrette Gray salt and freshly ground black pepper Instructions: Preheat the grill or grill pan. Carefully oil the grill or grill pan with a cloth dipped in a little olive oil. If using a grill, have the grilling surface 8 to 10 inches above the embers. Regulate the amount of coals under the grill so that it maintains a consistent medium-hot heat (the oil on the grill will begin to smoke). Prepare the chicken. Coat each chicken breast with the extra-virgin olive oil. Season each side evenly with a little salt and pepper. Place the chicken on the grill, skin side first, and cook for 4 to 5 minutes. Turn over and continue to cook in the same manner another 4 or 5 minutes until the meat is slightly firm to the touch. Season 1 side evenly with the roasted garlic rub. Remove from the heat and reserve until cool. Cut the chicken with the grain into bite-size pieces. Reserve. Divide the dough into 6 balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll each ball into a circle 8 or 9-inches in diameter and about 1/8-inch thick and place on a cookie sheet that has been sprinkled with cornmeal (to keep the dough from sticking). On a clean grill surface (use a wire brush then oil again as before) gently lay the piadine on the grill and cook until the bottom has set and is cooked, but not so well done that it is not pliable, about 4 minutes. Turn the crust and cook on the second side. The cooking time will vary with the heat of the grill. Remove crusts. Meanwhile, toss together the spinach, mozzarella, tomato wedges, red onion, Parmesan and chicken. Toss with vinaigrette to coat the greens and taste for seasoning with salt and pepper. Place the crusts on plates and divide the salad among them. Serve \open face.\ Diners should fold their piadine in half and eat without utensils!
Potato Salad Fra Diavolo 2 1/2 pounds baby Yukon gold potatoes, halved Salt 1 tablespoon ground fennel 1 tablespoon smoked sweet paprika 2 tablespoons chili powder 1 tablespoon grill seasoning or coarse salt and pepper 2 tablespoons grainy mustard 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1 small red onion, chopped 3 to 4 ribs celery with leafy greens, finely chopped A generous handful fresh flat-leaf parsley, coarsely chopped 3 tablespoons chopped yellow hot pepper rings Instructions: Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender. While potatoes cook, combine spices and mustard with vinegar, whisk in EVOO and add the onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they're still hot, they'll absorb more dressing and flavor. Garnish salad with chopped hot peppers.
Easy Sirloin Thai Salad 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound) 1 (5-ounce) container prewashed fresh herbs and greens lettuce mix (about 8 cups) 1 ripe mango, sliced 1 small ripe avocado, sliced 1/2 cup shredded carrot 1/2 cup diced red and/or yellow bell pepper 1/2 teaspoon coarse sea salt 2 tablespoons dry roasted peanuts, chopped (optional) Lime wedges Dressing: 3 tablespoons agave nectar or honey 2 tablespoons creamy or chunky natural peanut butter 2 tablespoons hot water 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice or white vinegar 1 teaspoon sesame oil Instructions: 1) Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 2) Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce. 3) Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.
Red Chicken Curry 4 tablespoons chopped garlic 3 tablespoons chopped shallots 2 tablespoons fresh galangal 2 tablespoons fresh ginger Rind of 1 kaffir lime (substitute regular lime zest or kaffir lime leaf) 2 tablespoons ground dried red chilies Fish sauce, to taste 2 tablespoons roughly chopped holy basil leaves (if unavailable, sweet basil can be used) 1 cup coconut cream 3 boneless chicken breasts, sliced into small chunks 2 cups coconut milk 2 tablespoons fish sauce 1 cup chopped baby eggplant 1 Thai red chili, stemmed, seeded, and thinly sliced Steamed rice, for serving Instructions: To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed. To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.
Clementine Sprinkle Cake 1/2 cup vegetable oil, plus more for greasing the pans One 15.25-ounce box confetti vanilla cake mix 3 large eggs 5 clementines, 4 zested and juiced (about 1 tablespoon zest and 1/4 cup juice), 1 thinly sliced 3 sticks salted butter, at room temperature 6 cups powdered sugar Orange food coloring Multi-colored sprinkles, for decorating Instructions: Preheat the oven to 350 degrees F. Oil the bottom and sides of two 8-inch cake pans. Combine the cake mix, eggs, vegetable oil and 1 cup of water in a large bowl. Stir in half of the clementine zest and juice. Pour into the prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack and cool completely. While the cakes cool, make the frosting. In a stand mixer fitted with a whisk attachment, beat the butter until light and fluffy, about 2 minutes. Add half of the powdered sugar and carefully mix until thoroughly incorporated. Add the remaining powdered sugar and mix again until fully combined. Add the remaining clementine juice and zest, then beat until light and fluffy, about 2 more minutes. Add the food coloring to achieve your desired color, starting with a few drops and adding until you get the color you like. Place 1 cooled cake layer on a cake stand or plate. Top with about 1/2 cup frosting and spread evenly. Top with the remaining cake layer. Spread the remaining frosting all over the top and sides of the cake. Sprinkle the top and sides of the cake with sprinkles. Take the thin slices of clementine and make a slit halfway through. Twist the slices and place on the top of the cake.
Pineapple Upside Down Cornbread Muffins Nonstick cooking spray, for the muffin pan 3 tablespoons dark brown sugar 2 tablespoons unsalted butter 1/4 teaspoon ground allspice 1/4 teaspoon kosher salt 1/8 teaspoon ground cinnamon 2 cups fresh pineapple, cut into 1/2-inch pieces 1/2 cup boiling water 1/2 cup fine yellow cornmeal 3/4 cup buttermilk 1 large egg, lightly beaten 1/2 cup all-purpose flour 2 teaspoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda Flaky sea salt, for garnish Instructions: For the pineapple: Preheat the oven to 450 degrees F. Grease a 12-cup muffin pan with cooking spray. Combine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes. For the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Whisk in the buttermilk, stirring until smooth. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated. Add 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full. Bake for 15 minutes. Cool on a wire rack for 5 minutes. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Sprinkle with flaky sea salt and serve!
Provencal Shellfish Stew 2 tablespoons extra-virgin olive oil 1 medium onion, diced 1/2 medium head fennel, diced 4 cloves garlic, smashed 1/4 teaspoon red pepper flakes, or to taste Pinch saffron threads 3/4 cups dry white vermouth 1 (14-ounce) can plum tomatoes, with their juice 3/4 cup water 2 (1 by 3-inch) strips fresh orange zest 1 bay leaf 12 littleneck clams, scrubbed 8 ounces medium sea scallops, foot removed, if necessary 8 ounces medium shrimp, peeled and deveined 1 teaspoon red wine vinegar 1/4 cup chopped fresh parsley leaves Kosher salt Instructions: Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes. Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.
Flaky Pie Dough 2 1/2 cups (about 11 ounces) all-purpose bleached flour 1/2 teaspoon salt 1/4 teaspoon baking powder 16 tablespoons (2 sticks) cold unsalted butter 4 to 6 tablespoons cold water Instructions: To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily. To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible -- about 15 pulses in all. Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily. Turn the dough out onto a lightly floured surface and form it into a disk. Wrap and refrigerate the dough until firm, or until you are ready to use it, at least 1 hour, or up to several days
Carne Seca Rosti 5 pounds top sirloin roast 1 pound kosher salt, plus 2 tablespoons Vegetable oil 2 cups diced onions 1 cup minced garlic 2 cups diced tomatoes 2 cups chopped fresh cilantro 10 pounds shredded potatoes 2 teaspoons black pepper 2 1/2 pounds Catupiry cheese, in a pastry bag 20 jarred Sweety Drop peppers, for serving 10 teaspoons dried parsley, for serving Instructions: Cut the top sirloin into 2-inch cutlets. Thoroughly salt the cutlets on all sides and refrigerate, covered, in a large container, adding more salt every 24 hours, until the meat is dehydrated, 3 to 5 days. Rinse the salt from the cutlets and place into a clean container. Cover with water and return to the refrigerator for 24 hours, changing the water every 4 to 6 hours. Cut the cutlets into big chunks and put into a pressure cooker. Fill with enough water to just cover. Cook for 40 minutes. Turn off the heat and allow the pressure cooker to release all the pressure before opening. Transfer the meat to a bowl and pull into strips with a fork while still hot. Reserve. Pour 1 cup vegetable oil into a saucepan over medium heat. Add the onions and garlic, and cook until soft, about 2 minutes. Add the tomatoes and stir until soft, about 3 minutes. Transfer this mixture to the bowl with the meat. Add the cilantro and mix everything together well. Set the carne seca filling aside. In a separate bowl, combine the shredded potatoes, black pepper and 2 tablespoons salt. Mix well and set aside. In a 7-inch nonstick skillet, scoop 8 ounces of the shredded potatoes to form the base of the rosti. Layer with about 2/3 cup of the carne seca filling and top with another 8 ounces of the shredded potatoes. Place the skillet over high heat. Drizzle vegetable oil around the rosti (enough so that you can see it sizzling on the sides). Fry until golden brown, about 7 minutes, draining the oil halfway through (see Cook's Note). Flip the rosti and repeat this process. When both sides are golden brown, transfer the rosti to a paper-towel-lined plate to drain. Repeat with the remaining shredded potato and carne seca filling. To serve, top each rosti with about 4 ounces of the Catupiry, piped in a crisscross pattern. Place 2 Sweety Drop peppers in the center and sprinkle with 1 teaspoon of the dried parsley.
Oatmeal Raisin Cookie Granola 1 3/4 cups old-fashioned rolled oats 1/2 cup raisins 1/2 cup golden raisins 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon, salt and nutmeg in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in both kinds of raisins. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
Tuscan Beef Stew with Polenta 3 tablespoons olive oil 1 red onion, cut into medium dice 3 carrots, peeled and cut into 1/2-inch pieces 3 stalks celery, cut into 1/2-inch pieces 2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes 2 1/2 cups dry red wine 8 sprigs fresh thyme 3 medium tomatoes, halved Salt and freshly ground black pepper 1 tablespoon olive oil 4 cups vegetable stock or broth 1 cup instant polenta Instructions: For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes. Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours. For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside. In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up. When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs. Turn the polenta out of the bowl, slice, and serve alongside the stew.
Veggie-rific Noodle-Free Lasagna 3 medium zucchini, ends removed, sliced lengthwise 1 large portabella mushroom, sliced into strips 1 large eggplant, ends removed, sliced lengthwise 2 cups canned crushed tomatoes 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon Italian seasoning 1 (16-ounce) package frozen chopped spinach, thawed, thoroughly drained and patted dry 2 tablespoons fat-free liquid egg substitute 1 cup fat-free ricotta cheese 1 tablespoon chopped fresh basil 1/4 teaspoon salt Dash ground nutmeg 1 cup ground-beef-style soy crumbles, thawed from frozen 1/2 cup shredded part-skim mozzarella cheese 1 tablespoon reduced-fat Parmesan-style grated topping Instructions: Preheat oven to 425 degrees F. Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture. Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside. In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside. In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside. Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles. Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes. Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes. Allow to cool slightly, cut into quarters, and enjoy!
Ovengoldand#174; Turkey Cutlet with Orange Sauce 3 slices Boar's Head Ovengold sup ® /sup Turkey Breast 1 tsp Boar's Head Delicatessen Style Mustard 1 tbsp Butter 1 Egg 2 tbsp Olive Oil 1 tbsp Italian Parsley, Chopped 1 tsp Rosemary, Minced 1/2 cup Flour, whole wheat 1 tbsp Honey 1-1/2 cups Italian-style breadcrumbs 1/2 cup Orange juice Instructions: In a large skillet, heat the oil over medium heat. Mix the breadcrumbs with the parsley. Beat the egg. While the oil heats, dip 1/2 inch thick turkey slices one at a time very lightly into the flour, then into the egg and then breadcrumbs. Cook 2 minutes per side or long enough to toast the breadcrumb topping and warm through the turkey. (drain on paper towels) Add the orange juice to the pan. Whisk in the mustard. Stir in the rosemary and honey. Stir to incorporate all the ingredients. Add the butter to make the sauce shimmery and smooth. Cut the cutlets in half and using a spatula, place a half cutlet onto an individual dinner plate that already has oven-baked potatoes (such as roasted spiced sweet potato wedges or white potato wedges) or mac n' cheese and a green of some kind. Top with the sauce and serve.
Rice and Lentil Porridge with Peanuts, Coconut and Fried Shallots (Kichidi) 1 cup basmati rice 1/3 cup yellow moong lentils or red lentils 4 tablespoons ghee 2 dried bay leaves 1 teaspoon grated fresh ginger 1/4 teaspoon ground turmeric 2 teaspoons kosher salt 1 teaspoon cumin seeds 1/2 teaspoon whole black peppercorns Big pinch hing (asafoetida) 1/4 cup dried unsweetened coconut flakes 1/4 cup roasted salted peanuts 1 large sprig fresh curry leaves, optional Handful chopped fresh cilantro Plain full-fat yogurt, for serving Instructions: Combine rice and lentils in a large bowl. Cover with water and swish around with your hands until water is cloudy. Pour off water, then cover again with fresh water and wash. Repeat this process until water runs clear, 3 to 4 times. Cover with water and set aside to soak for 15 to 20 minutes. Set a large stovetop pressure cooker over medium-high heat. Add 2 tablespoons ghee and the bay leaves. Allow to cook until leaves are sizzling. Meanwhile, drain rice and lentils in a strainer. Carefully add to the pressure cooker and stir well. Continue to cook, stirring often, for about 2 minutes, until the water has evaporated off the grains and they audibly sizzle. Add grated ginger, turmeric and 5 1/2 cups of water. Stir well and season with salt. Slide lid on the cooker. Turn heat to high and allow pressure cooker to come to high pressure. Immediately switch the heat off, and allow cooker to natural release for 15 minutes. Release any remaining pressure, then remove lid. The grains should be very soft. Remove bay leaves. Crush cumin seeds and peppercorns with a mortar and pestle or spice grinder. Warm remaining 2 tablespoons ghee in a small pan over medium-high heat. Add cumin seed mixture and hing and cook until aromatic. Add coconut, peanuts and curry leaves, if using. Cook, stirring often, until coconut turns golden brown. Immediately pour over the rice porridge. Get every last bit out! Sprinkle with cilantro and serve with bowls of cold yogurt.
Insalata Mista 1 small head romaine lettuce, trimmed, rinsed and patted dry 1 small head green leaf lettuce, trimmed, rinsed and patted dry 1 bunch arugula leaves, trimmed, rinsed and patted dry 1 small head radicchio leaves 1 seedless cucumber, sliced thin 1 red onion, thinly sliced 1 recipe mustard-red wine vinaigrette, recipe follows 1/4 cup red-wine vinegar 2 teaspoons Dijon mustard 1 garlic clove, minced Salt and pepper, to taste 3/4 cup extra virgin olive oil Instructions: Tear lettuce into bite-size pieces. In a large bowl toss lettuce with remaining ingredients. Toss salad with vinaigrette. In a small bowl whisk together vinegar, mustard, garlic, salt and pepper. In a slow stream add olive oil, whisking constantly.
Simple Birthday Cake with Marshmallow Frosting 10 tablespoons unsalted butter, plus additional for cake pans 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 2 1/2 cups all-purpose flour 2 eggs 1 1/3 cups granulated sugar 2 teaspoons vanilla extract 2 cups sour cream 1 1/2 cups coarsely chopped semisweet chocolate 5 tablespoons cool water, plus more for the double boiler 1/4 teaspoon cream of tartar 1 1/3 cups granulated sugar 2 egg whites, room temperature 1 tablespoon light corn syrup 1 teaspoon vanilla extract Instructions: Cake: Preheat the oven to 350 degrees F. Liberally butter the bottom and sides of 2 cake pans. Put a round of parchment paper into the bottom of each pan and coat them with butter. Put the pans on a baking sheet. Melt the 10 tablespoons of butter in a small pot over low heat. Remove the pot from the stove and allow it to cool slightly. Reserve. In a medium bowl, sift together the baking soda, salt, baking powder and flour. In a large bowl, beat the eggs, sugar, vanilla, and sour cream together until smooth. Add the flour mixture in small batches to the wet ingredients, whisking as you go to avoid the formation of lumps. Make a well in the center of the batter and pour in the melted butter. Whisk until smooth. Fold in the chopped chocolate Divide the batter between the cake pans and spread out to level the top. Gently tap the sides of the pan so the batter distributes evenly. Slide the baking sheet into the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the pans from the oven and allow the cakes to cool briefly. Invert the cakes from the pans onto a baking sheet fitted with a wire rack and peel off the parchment paper. Allow them to cool for at least 45 minutes before frosting. Frosting: Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler. Put the pan on the stove and bring the water to a gentle simmer. Dip the instant-read thermometer into the simmering water to clean any impurities off the end and to test that the thermometer works. In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl over the simmering water. Turn off the heat under the pot. Use an electric hand beater to whip the whites over the water. Do not leave the egg white mixture unattended or stop beating any time during this process. After about 3 minutes, remove the bowl from the heat, set the beater down and quickly take the temperature of the egg whites. You want them to reach 140 degrees F. If you measure the temperature before they reach that point, immediately put the bowl of whites back over the water and resume beating until they are finished, an additional 2 to 3 minutes. Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluffiness. Set the frosting aside to allow the mixture to cool. Frost the cake by, as my father used to say, \glopping\ the frosting all over the top and the sides. Serve immediately.
Indian Carrot Salad 1 1/4 pounds good-quality coarsely ground lamb 2 teaspoons garam masala Sea salt 1 pound carrots (mixed colors if possible), peeled 1 tablespoon sesame seeds A small bunch fresh cilantro, leaves picked A small bunch fresh mint, leaves picked 1 teaspoon cumin seeds 3 shallots or 1 small red onion, peeled 1 lemon, zested and juiced 1 heaped teaspoon freshly grated ginger Extra-virgin olive oil Naan bread Yogurt Lemon halves Instructions: This is a beautiful fresh Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch. Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is lovely and crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside. Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds - they will start to smell nutty and gorgeous. You're not trying to cook the seeds here, you're just waking their flavors up a bit. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate. Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don't want to be coming across great big chunks! If you don't feel confident about your knife skills, use the coarse side of a box grater instead. This will almost mush your onions to a puree, but at least you won't come across any big bits. To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra- virgin olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together using your fingers. It's important that you have a little taste to check whether the dressing needs more lemon juice, oil or seasoning. Divide the crispy lamb between 4 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yogurt and lemon halves, this makes a great snack! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\
Chocolate Fondue 1 banana 1 apple 1 (8-ounce) container strawberries, hulled 2 teaspoons orange juice 1/2 cup unsweetened natural cocoa powder 1/3 cup sugar 1/2 cup nonfat evaporated milk 1 teaspoon vanilla extract 2 ounces dark chocolate, (60 to 70 percent cocoa solids) finely chopped Instructions: Peel and cut the banana and core and slice the apple. Place the bananas slices, apple slices and strawberries in separate piles on a serving plate. Sprinkle the banana and apple slices with the orange juice and toss gently. Cover the fruit with plastic wrap and refrigerate while you make the fondue. In a medium saucepan whisk together the cocoa powder and sugar. Gradually pour in the evaporated milk and whisk well to make a paste. Place the saucepan over a low heat and cook, stirring constantly, until simmering. Remove from the heat and whisk in the vanilla and chocolate and stir until the chocolate is melted. The mixture will thicken as it cools slightly. Transfer chocolate to a fondue pot, and keep warm. Serve with cut fruit for dipping.
Homemade Pretzel Buns with Butter and Ham 1 1/4-ounce (2 1/4 teaspoons) packet active dry yeast Kosher salt 4 tablespoons unsalted butter, melted plus 8 tablespoons unsalted butter, room temperature 3 1/4 cups unbleached all-purpose flour plus more for dusting Coarse sea salt for sprinkling 1/2 cup baking soda 1 1/2 pounds thinly sliced French ham 2 cups arugula 6 ounces brie cheese, sliced Instructions: Add 1 1/2 cups of lukewarm water and the yeast to a large bowl and allow the yeast to sit until foamy, about 5 minutes. Whisk in 1 teaspoon of salt and 1 tablespoon of the melted butter. Add the flour and stir with a wooden spoon to combine. Once the dough is shaggy, but mostly holding together, turn it out onto a lightly floured surface. Dust your hands with flour and knead the dough for about 3 minutes, adding more flour as needed to prevent sticking. Form the dough into a ball and place back inside the mixing bowl. Cover with plastic wrap or a clean kitchen towel and leave in a warm, dry place to rise until the dough has doubled in size, about 1 hour. Punch the dough down once to release some of the air bubbles. Turn the dough out onto a very lightly floured surface and divide the dough into 8 equal pieces with a pizza cutter or a sharp knife. Form each piece into a ball, and place seam side down. Let rise, uncovered, for 10 minutes. Meanwhile, line a rimmed baking sheet with parchment paper. Preheat the oven to 400 degrees F. Bring 12 cups of water and the baking soda to a light simmer in a large pot. Submerge 2 to 3 dough balls at a time into the simmering water using a slotted spoon. Let them sit in the water for 10 seconds per side. Carefully remove each roll, making sure to drain off as much liquid as possible and place on the prepared baking sheet. Using a sharp knife, make an X on the top of each roll. Brush the remaining melted butter on the rolls and sprinkle with a generous pinch of sea salt. Bake until golden brown, about 25 minutes. Remove from the oven and let rest for 10 to 15 minutes before slicing. To assemble the sandwiches: Slice each roll in half. Spread softened butter on each of the cut sides of the roll, using about 1 tablespoon of butter per roll. Delicately fold and layer ham on the bottom half of each roll. Top with brie and place about a 1/4 cup of arugula on top of the ham. Sandwich with the top buns.
Spaghetti Omelet 6 to 8 ounces linguini, spaghetti, or other pasta, cooked and sauced or not sauced, leftover or freshly cooked, at room temperature 4 eggs lightly beaten Freshly ground black pepper to taste 1/4 cup freshly grated Parmigiano-Reggiano or pecorino, or a combination, to taste 1 tablespoon extra-virgin olive oil 1/2 cup diced salami 5 ounces sliced mozzarella Instructions: In a large mixing bowl, combine the pasta, the beaten eggs, the black pepper, and the grated cheese. Mix well. In a 8 to 10-inch nonstick skillet, heat the oil over medium heat and swirl it around to make it coat the bottom of the pan. Add half the pasta and spread it evenly in the pan. Place the sliced cheese and salami on top, but don't put any cheese within 1/2 inch of the edge. Add the remaining pasta and spread it to make sure it covers the bottom pasta layer and the sliced cheese. Cook over medium heat for 5 to 8 minutes, or until the bottom browns. Place a plate on top of the pan and reverse the frittata so it falls on the plate. Slip the frittata back into the skillet and cook the other side for another 5 to 8 minutes, until it browns. Serve hot, warm or at room temperature.
Rummy Pineapple Salsa 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole cumin seeds 1/2 cup roughly chopped cilantro leaves 1/4 cup dark rum 1 green jalapeno, finely diced (seeded depending on desired spiciness) 1/2 medium white onion, finely diced (about 1/2 cup) 1/2 red bell pepper, stemmed, seeded and finely diced 1/2 pineapple, peeled, cored and cut into 1/4-inch chunks (about 2 cups) Juice and zest of 1 lime Juice and zest of 1 lime Tortilla chips, for serving Instructions: Add the coriander and cumin to a small skillet and heat over medium heat. Swirl until the seeds are golden and slightly fragrant, about 3 minutes. Let cool slightly, and finely grind in a spice grinder. Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
Sweet and Savory Root Vegetable Stuffing 5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces) 3 tablespoons extra-virgin olive oil 4 medium carrots, peeled and cut into 1/2-inch cubes 3 medium parsnips, peeled and cut into 1/2-inch cubes 2 large leeks, white and pale green parts only, thinly sliced One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh thyme leaves 1 teaspoon ground allspice Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes Zest of 1 large lemon 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups) 3 large eggs, at room temperature, beaten 1 1/4 cups (6 ounces) dried cranberries 1/4 cup frozen apple juice concentrate, thawed 3/4 cup vegetable stock 5 ounces (about 2/3 cup) goat cheese, coarsely crumbled, optional Instructions: Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly. In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.
Suzy's Sweet and Swine Pizza 7 ounces prepared pizza dough, divided into 2 balls All-purpose flour, for dusting 1 teaspoon olive oil 1 teaspoon crushed red pepper flakes 2 ounces prosciutto, chopped 1 cup finely chopped red onion 1 cup chopped fresh pineapple 1/4 cup reduced-fat shredded mozzarella Freshly ground black pepper Chopped fresh basil leaves, for garnish Instructions: Preheat the oven to 450 degrees F. On a lightly floured surface, roll out the dough balls to form 2 long rectangles and put them onto parchment lined baking sheets. Put the olive oil in a medium skillet over medium-high heat and add the red pepper flakes. Allow the flakes to sizzle and season the oil. Add the prosciutto and onion and cook until browned, about 7 to 10 minutes. Stir in the pineapple. Divide the mixture and spread it over the 2 pizza doughs. Top each pizza with half the mozzarella cheese and a few grindings of black pepper. Cook until the cheese is melted, about 7 to10 minutes. Sprinkle with fresh chopped basil for a flavor boost. Slice each pizza on the bias with a pizza cutter and serve.
Kalbsnierentranchen Clarified butter 3 veal kidneys, trimmed of fat, cut into bite size pieces, about 1-inch Flour, to dust, seasoned with salt and pepper 1/2 cup beef stock 1 1/2 ounces dried Galco mushrooms, soaked in 1/2 cup cold water for 10 minutes 1 red pepper, diced 3 shallots, finely chopped 2 teaspoons tomato paste 1/4 cup brandy 1/2 cup white wine 1 teaspoon Dijon mustard 1 teaspoon English mustard 1 lemon, juiced 1/4 cup whipping cream Instructions: Heat clarified butter in saucepan. Lightly dust kidneys with seasoned flour and fry in hot butter. Turn over as they turn red on outside; set aside to drain. Heat beef stock in saucepan and reduce by 1/2. Drain mushrooms and add mushroom liquid to beef stock. In a separate pan, cook pepper and shallots in clarified butter on low heat. Add kidneys and stir, then add mushrooms. Stir in tomato paste, increase heat, add brandy and flame. Add white wine and reduced beef-mushroom stock. Mix together well and cook over medium heat. Add mustards and lemon juice and simmer 12 minutes. Lastly, add cream and increase heat again to heat through.
Fettuccine Alfredo 4 tablespoons butter 5 tablespoons all-purpose flour 1/4 teaspoon ground cloves Pinch grated nutmeg 2 1/2 cups whole milk, warmed Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 12 ounces dried fettuccine 2 tablespoons olive oil 1/2 cup thinly sliced shallots 2 cloves garlic, finely minced 1/2 cup grated Parmigiano-Reggiano 1/2 cup grated Pecorino Romano cheese 1/4 cup finely minced fresh parsley Instructions: For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside. For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook. Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water. When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.
My Moorish Pork Chops A few sprigs fresh oregano or marjoram, leaves picked Sea salt and freshly ground black pepper A small handful raisins Good quality dry sherry Spanish extra-virgin olive oil 4 large, thick pork chops (approximately 12 ounces/350 g each), bone in, the best quality Trimmed fat from a few slices of pata negra (cured ham), and some pata negra offcuts (or 2 rashers smoked streaky bacon, roughly chopped, or pancetta) Olive oil 1 red onion, peeled and finely chopped 1 large red pepper, deseeded and roughly chopped A few sprigs fresh rosemary, leaves picked A few fresh bay leaves 1 (19-ounce/540 g) jar white beans or butter beans, drained 14 ounces/400 g Swiss chard, stalks trimmed, or spinach leaves Instructions: To make the chops: Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or 2 of sherry and a splash of extra-virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute. Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Cook's Note: To see what I mean, go to www.jamieoliver.com/how-to. To make the beans: Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. Add the beans to the pan with 1 1/2 cups/350 ml water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry. Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you're using a griddle pan, turn the heat down to medium-low and cook for a further 10 minutes, turning occasionally. Meanwhile, finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or 2 of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans evenly among 4 plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.
Online Round 2 Recipe - Eggs in Purgatory 2 tablespoons canola oil 1 medium yellow onion, diced 1 teaspoon chopped garlic 1 (15-ounce) can crushed tomatoes 1 1/2 cups leftover bloody Mary mix Salt 1/4 teaspoon crushed red pepper flakes 1 tablespoon chopped fresh basil leaves 4 eggs 4 slices crusty bread, toasted Instructions: Heat the canola oil in a medium skillet over medium heat. Add the onion and saute until soft, about 5 minutes, then add the garlic and cook for 1 more minute. Stir in the crushed tomatoes, reserved bloody Mary mix and season with salt and crushed red pepper. Let simmer 5 minutes and then add the basil. Crack the 4 eggs into the tomato sauce, and cook until the whites are set and the yolks are still runny. Transfer some of the sauce into 2 shallow serving bowls. Add 2 eggs to each bowl and serve with toasted bread.
Raspberry Vanilla Pudding Pie with Peanut Butter Crust 2 cups crisp rice cereal 1/2 cup creamy peanut butter (see Cook's Note) 1/3 cup light corn syrup 2 cups half-and-half 1/2 vanilla bean, scraped 2 large egg yolks 1/2 cup sugar 2 tablespoons cornstarch 1/4 teaspoon fine salt 2 tablespoons unsalted butter 3 tablespoons raspberry jam About 30 raspberries Mint sprig, for garnish, optional Instructions: For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside. For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter. Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.
How to Make Banana Cream Pie | Banana Cream Pie Nonstick cooking spray 12 graham cracker squares (6 full sheets) 2 tablespoons butter, softened 1 1/2 teaspoons unflavored gelatin 3 tablespoons boiling water 1/3 cup, plus 1/2 teaspoon sugar 3 tablespoons all-purpose flour 2 egg yolks 1 1/2 cups 1 percent low-fat milk 1 teaspoon vanilla extract 2 cups sliced banana (3 medium bananas) 1/4 cup whipping cream Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool. In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly. Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours. Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.
Butter-Garlic Oven Fries with Herbs 3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges 3 tablespoons vegetable oil Salt and freshly cracked black pepper Salt and freshly cracked black pepper 3 tablespoons unsalted butter 2 tablespoons grated fresh garlic 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh chives 1 teaspoon fresh thyme leaves, chopped Instructions: Preheat the oven to 475 degrees F. Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth. Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper. Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes. In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes. When the potatoes are cooked, toss them with the garlic butter and fresh herbs.
Key Lime Pie Whoopie Pies 2 cups all-purpose flour 1/2 cup graham cracker crumbs 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup granulated sugar 1 stick unsalted butter, at room temperature 1 large egg 1 teaspoon vanilla extract 1 cup whole milk Nonstick cooking spray, for the baking sheets 2 cups confectioners' sugar 2/3 cup (about 11 tablespoons) unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 1 cup marshmallow creme 1 tablespoon milk Zest and juice of 6 key limes or 1/4 to 1/2 teaspoon lime extract Instructions: For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl. Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour. Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray. Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.) Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter. For the filling: Beat the confectioners' sugar, butter and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes. Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge.
Mock Apple-Cider Sour 1 small sugar cube 1 teaspoon freshly squeezed lemon juice 2 ounces apple cider 2 ounces cranberry-raspberry flavor seltzer 1 spherical piece cocktail ice 1 whole apple chip One 2- to 3-inch piece orange peel Instructions: Add the sugar cube, lemon juice, apple cider and seltzer to a 6- to 8-ounce Old Fashion glass. Stir to dissolve the sugar. Drop in the ice cube sphere and apple chip. Flame the orange peel by simultaneously bending the peel, skin-side out, and holding a match or lighter near the peel to ignite the spraying orange oil. Rub the peel around the rim of the glass before dropping it in the drink.
Tequila Lime Wings 1 pound of chicken wings, cut into segments, tips removed and discarded 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1/2 cup lime juice 1/4 cup tequila 1 tablespoon agave syrup, sometimes called nectar 1 teaspoon lime zest 1 teaspoon ground cumin 1 teaspoon adobo sauce 1/2 tablespoon freshly cracked pepper 1/2 teaspoon salt Instructions: For the wings at home: Preheat the oven to 350 degrees F. Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes. Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue. For the Tequila Lime sauce at home: Combine all of the ingredients in a resealable gallon-size plastic bag and combine well. For the wings tailgaiting: Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine
Roasted Garlic and Orange Roast Chicken 1 head garlic 4 tablespoons olive oil, plus more for drizzling Kosher salt 4 fresh tarragon sprigs, coarsely chopped (about 1 1/2 tablespoons), plus 1 sprig for garnish Freshly ground pepper 1 (3 1/2-pound) whole chicken 1/2 an orange 2 delicata or acorn squash, seeded 6 ounces shiitake caps, halved Instructions: 1. Preheat the oven to 400 degrees F. Cut the top 1/4-inch from the garlic head, then drizzle with oil, and sprinkle with a pinch of salt. Wrap the garlic in foil, then place in the oven and roast until golden, about 40 minutes. Let cool, then peel and smash the cloves into a paste. 2. Mix half the chopped tarragon with the garlic, season with salt and pepper, then place the paste between the flesh and skin of the chicken. Slice the skin on the thighs, then coat with the paste. Sprinkle the chicken cavity with the remaining chopped tarragon, salt, and pepper. Squeeze the orange over the chicken and put the orange in the cavity. Loosely tie the legs together, drizzle with 1 tablespoon oil, and sprinkle all over with salt and pepper. 3. Cut the squash into 1/2-inch slices. Toss the squash and mushrooms in a roasting pan with the remaining 3 tablespoons oil, salt, and pepper. Place the chicken over the vegetables. Roast the chicken until a thermometer registers 160 degrees F in the thigh, not touching the bone, 50 to 60 minutes. Let stand 10 minutes before carving. Garnish with a tarragon sprig.
Oven Baked Onion Rings Nonstick cooking spray 4 cups baked potato chips 1/2 teaspoon cayenne 1 cup lowfat buttermilk 1/2 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 to 2 large Vidalia onions, peeled Instructions: Preheat the oven to 450 degrees F. Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings. Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately.
French Onion Soup 10 sweet onions (like Vidalias) or a combination of sweet and red onions 3 tablespoons butter Kosher salt 2 cups white wine 10 ounces canned beef consume 10 ounces chicken broth 10 ounces apple cider (unfiltered is best) Bouquet garni; thyme sprigs, bay leaf and parsley 1 loaf country style bread Ground black pepper Splash Cognac, optional 1 cup grated Fontina or Gruyere cheese Instructions: Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Ham and Potato Lasagna 2 C. chicken broth 1 med. onion, minced 2 C. low fat milk 1/2 tsp. black pepper 2 heads fennel (about 4\ wide) 2 lb. Russet potatoes 2 T. Parmesan cheese, shredded 1/4 C. cornstarch 1 tsp. olive oil 1/2 tsp. ground nutmeg 1/2 C. Fontina cheese 2 10-ounce packages frozen chopped spinach, thawed and drained 1/2 lb. thin sliced cooked ham 1/2 tsp. salt Instructions: In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside. In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted. Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8\ slices. Scrub and peel potatoes; cut lengthwise into 1/8\ slices. Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins. Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.
Maca Malt Milkshake 4 cups coconut milk or 4 Thai coconuts 1 cup dates, pitted 1 cup filtered ice 4 tablespoons almond butter 4 tablespoons maca powder 3 teaspoons ground vanilla powder 2 teaspoons cistanche herb 2 teaspoons mesquite powder 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves Few pinches sea salt 1 cinnamon stick, for garnish Instructions: To make this recipe, you can use either boxed organic coconut milk or make it fresh yourself. To make fresh coconut milk, blend the water and meat from 4 young Thai coconuts in a high-speed blender for 30 seconds. Add the dates, ice, almond butter, maca powder, vanilla powder, cistanche herb, mesquite powder, cinnamon, cloves, and sea salt. Blend at high speed for another 30 seconds. Garnish with the cinnamon stick.
Lobster Creole \a la Garcia's\ 2 pounds fresh Florida lobster tails 1/2 cup extra-virgin olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (28-ounce) can tomato sauce 1 cup fish stock 1/2 cup parsley leaves, finely chopped 1/2 cup white cooking wine 1 tablespoon finely chopped Scotch bonnet peppers, optional 1 tablespoon white wine vinegar 1 1/2 teaspoons hot sauce 1 1/2 teaspoons salt 1 teaspoon pepper 1 laurel leaf Instructions: Clean and wash the fresh Florida lobster tails. Cut your lobster tails into pieces approximately 1 1/2 inches. If you leave the lobster in the shell your Creole will be a lot tastier. Heat the oil in a large pan over medium-high heat. Stir fry the lobster tails until they become slightly pink. Add the onions and garlic and allow this to cook for a few minutes. Then add your tomato sauce, fish stock, parsley, cooking wine, Scotch bonnet peppers (if you desire added spice), vinegar, hot sauce, salt, pepper and laurel leaf. Cook over low heat for 25 to 30 minutes.
Dark Chocolate Log Roll Confectioners' sugar, for dusting Butter, for greasing 1 box dark chocolate cake mix 3/4 cup vegetable oil 3 eggs 1 jar seedless red raspberry preserves 3/4 cup heavy whipping cream 8 ounces dark chocolate, finely chopped Instructions: Preheat the oven to 350 degrees F. Dust a large sheet of aluminum foil with confectioners' sugar. Grease a jelly-roll pan with butter, and then line the bottom with parchment paper. In a medium bowl, mix the boxed cake mix with the oil, 1 cup water and eggs and until well blended. Scrape the batter into the prepared pan and spread evenly. Bake until a fork or toothpick inserted into the center of the cake comes out clean, about 20 minutes. While the cake is still hot, run a knife along the edges to release it from the pan. Immediately invert the cake onto the prepared sheet of aluminum foil. Let cool. Spread the cake with the red raspberry preserves and set aside. In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the dark chocolate. Stir until all of the chocolate is melted. Let the mixture stand until spreadable. Spread over the cake. Immediately after, begin to roll up the cake starting at the long edge and use the foil to help roll and tighten the cake. Wrap the rolled cake tightly with plastic wrap. Refrigerate until firm, 2 to 3 hours. To serve unwrap and dust with confectioners' sugar.
Cold Curry-Peanut Noodles Kosher salt 12 ounces whole-wheat spaghetti 2/3 cup crunchy peanut butter 1 to 2 tablespoons red curry paste 2 teaspoons rice wine vinegar Juice of 1 lime, plus wedges for serving 1/3 cup fresh cilantro leaves, plus more for sprinkling 2 scallions, thinly sliced 1 cucumber, peeled, seeded and cut into thin strips 1 large carrot, coarsely grated Red pepper flakes or chili paste, for serving (optional) Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water. Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.
Roasted Brussels Sprouts with Cranberry Glaze 1 (8-ounce) can cranberry sauce 1/4 cup cranberry juice 1/2 pound bacon, cut into 1-inch strips 2 pounds Brussels sprouts, cleaned 2 shallots, sliced 4 cloves garlic, smashed Salt and freshly ground black pepper Instructions: Special equipment: toothpicks Preheat the oven to 425 degrees F. In a small pot combine the cranberry sauce and the juice. Bring to a simmer over low heat, whisking until smooth. Remove from the heat and set aside In a large frying pan with a metal handle saute the bacon until crispy, then remove from pan to a plate lined with paper towels. To the same pan add the Brussels sprouts, shallots, and garlic and season with salt and pepper, to taste. Saute for 5 minutes over medium-high heat to give the Brussels sprouts a little color. Put the pan in the oven for 10 minutes. Remove from the oven and pour the cranberry glaze over the top. Return to the oven and roast for another 10 minutes. Skewer each Brussels sprout with a toothpick, arrange on a serving platter and serve warm.
Chocolate Shortbread 2 sticks unsalted butter, at room temperature 1 large egg yolk 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 1/4 cups confectioners' sugar 1/3 cup unsweetened Dutch-process cocoa powder 2 cups all-purpose flour, plus more for dusting 1 cup confectioners' sugar 1/4 teaspoon pure vanilla extract 1 to 2 tablespoons milk Sanding sugar, for decorating Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Beat the butter, egg yolk, vanilla, salt and cloves in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in the confectioners' sugar and cocoa powder until combined, then beat in the flour in two batches until combined. Turn out the dough onto a lightly floured surface and dust with flour. Gently knead until soft but not sticky. Reflour the surface, if necessary, and roll out the dough until slightly thicker than 1/4 inch. Cut out shapes using 3-inch cookie cutters. Gently gather and reroll the scraps. (If the dough is too soft to work with, refrigerate until firm.) Arrange the cutouts about 2 inches apart on 2 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are firm, about 20 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely. Make the icing: Whisk the confectioners' sugar, vanilla and 1 tablespoon milk in a small bowl until smooth. Gradually stir in up to 1 more tablespoon milk until the icing is thick but pourable. Spoon the icing into a small resealable plastic bag and snip off a corner. Pipe the icing on the cookies, then sprinkle with sanding sugar. Let set, about 10 minutes.
Collard Green Rice 3 tablespoons vegetable oil 2 cups long-grain white rice, rinsed 3 cups low-sodium chicken stock Miss Brown\u2019s House Seasoning, recipe follows 1 tablespoon unsalted butter 1 large sweet onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 cup finely chopped collard greens 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes. Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes. Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Cumin Pork with Beans 1 red onion, thinly sliced Juice of 3 limes 1 teaspoon chopped chipotle chile in adobo sauce, plus 2 teaspoons sauce from the can 2 teaspoons ground cumin Kosher salt 1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed 2 tablespoons extra-virgin olive oil 3 small red or orange bell peppers, cut into thick strips 1 15.5-ounce can black beans, drained and rinsed 1 teaspoon honey 1/2 cup roughly chopped fresh cilantro Instructions: Preheat the oven to 425 degrees F. Combine half of the red onion with the juice of 2 limes, the chopped chipotle, 1/2 teaspoon cumin and a pinch of salt in a bowl; set aside while you cook the pork. Sprinkle the pork with the remaining 1 1/2 teaspoons cumin; season with salt. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add the pork and brown on all sides, 8 minutes. Remove to a rimmed baking sheet; roast until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board. Add the bell peppers and the remaining 1 tablespoon olive oil to the skillet. Cook over medium-high heat until slightly softened, 4 minutes. Add 1/2 cup water and 1/4 teaspoon salt. Cook until the water evaporates, 4 more minutes. Remove from the heat; add the onion mixture. Toss the beans with the remaining red onion, the juice of the remaining lime, 2 teaspoons adobo sauce, the honey, cilantro and a pinch of salt. Slice the pork and serve with the beans and peppers.
Chicken Stock 4 pounds chicken carcasses, including necks and backs 1 large onion, quartered 4 carrots, peeled and cut in 1/2 4 ribs celery, cut in 1/2 1 leek, white part only, cut in 1/2 lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley with stems 2 bay leaves 8 to 10 peppercorns 2 whole cloves garlic, peeled 2 gallons cold water Instructions: Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
Baked Ham, Egg and Cheese Breakfast Sandwiches for a Crowd 10 large eggs 4 scallions, finely chopped\u202f(about 3/4 cup) Kosher salt\u202f One 12-pack pull-apart dinner rolls\u202f\u202f 2 tablespoons unsalted butter, at room temperature\u202f 6 slices American cheese\u202f(4 ounces) 4 slices deli ham, finely chopped\u202f(4 ounces) Hot sauce, such as Tabasco, for serving\u202f Instructions: Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.\u202f Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.\u202f\u202f Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.\u202f Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.\u202f\u202f Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes. Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.\u202f
Pea Green Soup Salt 4 cups/1 pound/500 g frozen peas 1/2 cup/125 ml heavy cream Freshly ground pepper Chopped fresh mint leaves, for serving Grated Parmesan, optional, for serving Instructions: Bring 1 1/2 cups/375 ml water to a boil in a saucepan with a pinch of salt. Add the peas, bring back to a boil, cover and cook until soft, about 10 minutes. Blend to a puree with an immersion blender. Strain into a clean saucepan. Stir in the cream, reheat and season with salt and pepper. Sprinkle with mint and Parmesan if using.
Paper-Wrapped Crispy Salt and Pepper Chicken 6 skinless chicken thighs, each piece chopped in half across the bone 2 tablespoons light soy sauce 1 heaping tablespoon Chinese five-spice powder 2 teaspoons sea salt, plus more for seasoning 3 cloves garlic, smashed 2 teaspoons toasted sesame oil 2 to 3 heaping tablespoons cornstarch, for dusting 1/2 cup vegetable oil, for frying 1 heaping tablespoon ground black pepper 4 to 6 sprigs fresh cilantro, chopped Mixed Salad, for serving, recipe follows 1 tablespoon extra-virgin olive oil 1 tablespoon light soy sauce 1 tablespoon rice vinegar 1 teaspoon toasted sesame oil 1 head butter or red leaf lettuce, sliced 2 carrots, peeled and shredded 1 medium Fresno chile, seeded and finely chopped 1/2 scallion, green parts only, finely chopped Instructions: Place the chicken thighs in a large bowl. Cover the chicken with the light soy sauce, Chinese five-spice powder, salt and garlic, and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have; for best results, leave the chicken in the refrigerator overnight. When ready to fry, toss the chicken pieces in the cornstarch. Heat a large wok or pan over high heat and add the vegetable oil. Working in batches so as not to crowd the pan, add the chicken and fry lightly until the thighs are golden brown on all sides and cooked through, 6 to 8 minutes. Drain the chicken on paper towels and season them with salt, pepper and cilantro as they come out of the oil. Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken and garnish with more chopped cilantro. Serve alongside a platter of Mixed Salad if desired. In a small bowl, whisk together the extra-virgin olive oil, light soy sauce, rice vinegar, and toasted sesame oil; set aside. Toss the lettuce, carrots, chiles and scallions with the dressing when ready to serve.
Lambcarre Provencale 1/2 teaspoon rosemary 1/2 teaspoon basil 1/2 teaspoon thyme 4 teaspoons dry mustard 2 (2-pound) racks lamb, trimmed, outer skin scored diagonally, meat cut out from between ribs Flour, to dust 1 clove garlic, slivered Freshly ground salt, to taste Freshly ground pepper, to taste 1 pound large potatoes, peeled and placed in cold water to cover Clarified butter 1/8 cup white bread crumbs Instructions: Preheat oven to 400 degrees F. Combine herbs and mustard. Spread on scored skin of lamb, pressing down well into cuts. Dust lightly with flour. Insert garlic slivers into meat in between ribs. Season well with salt and pepper and set aside. Drain potatoes well and cut into 1/2-inch slices. Lightly coat large ovenproof frying pan with clarified butter and heat well. Add potatoes and cook until golden brown, about 9 minutes. Place lamb on top of potatoes and place entire pan into oven. Roast for 30 minutes. Dust lamb with bread crumbs and roast another 30 minutes. Remove meat from oven, drain off fat and place meat on heated serving platter. Turn oven to broil and broil potatoes for 2 minutes until crusty and golden brown. Arrange potatoes around meat to serve.
Duck Breast with Mustard Pan Sauce, Duck fat potatoes, Haricots Verts and Frisee 5 medium red potatoes, cut into quarters Kosher salt 1/4 pound haricots verts, trimmed Two 8-ounce duck breasts About 1 tablespoon olive oil, plus more for cooking 1 shallot, finely chopped 1/4 cup white wine 1/4 cup chicken stock 1 1/2 tablespoons whole-grain mustard Pinch crushed red pepper 3 sprigs fresh thyme 4 cloves garlic, chopped 1 bunch frisee, loose, pulled from the core Instructions: Add the potatoes to a medium pot and cover with water. Add a few pinches of salt. Place on the stove and set to medium-high heat. Bring the potatoes to a low boil and cook until just tender when pierced with a fork, about 18 minutes. Remove from the pan with a slotted spoon and place in a colander or on a sheet pan lined with a towel to drain. Meanwhile, prepare an ice bath and set aside. With the water at rolling boil, add the haricots verts and cook until tender but still crisp, about 2 minutes. Remove from the pot and immediately submerge in the ice bath to shock. Drain when ready to use, making sure they are very dry. Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature. Add the olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to medium heat and cook the duck breasts low and slow to allow the fat to render and the skin to get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and set it aside. Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes. Add the shallots to the pan and cook until just translucent, about 3 minutes, adding a bit of the reserved duck fat if pan is too dry. Then, add the white wine, chicken stock and mustard. Bring to a boil, then reduce to a simmer and let cook until the sauce has reduced by half and coats the back of a spoon, about 3 minutes. Taste and season with salt and crushed red pepper. Meanwhile, add the remaining duck fat to a separate large saute pan (if the ducks were lean and there isn't enough fat to generously coat the pan, add a bit of olive oil) over medium-high heat. Add the thyme sprigs and potatoes, cut-side down and cook until they begin to brown on all sides, about 7 minutes. When potatoes are brown and crisp, remove from pan and set aside. Discard the thyme. Add the garlic and cook for a minute, making sure it doesn't brown. Add the drained haricots verts and saute with salt and crushed red pepper. Remove from the heat. Slice the duck breast thinly on the bias. Add a handful of frisee to plate or platter. Top with the potatoes and haricots verts, then the sliced duck breast and finally the pan sauce. Serve!