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Dungeness Crabcakes with Green Cocktail Sauce 10 slices supermarket white bread (about 1/2 loaf) 3/4 cup chopped fresh flat-leaf parsley 1 large egg yolk 2 teaspoons fresh lemon juice 2 teaspoons Worcestershire sauce 1 1/2 teaspoons hot pepper sauce 7 teaspoons Dijon mustard 1/2 teaspoon paprika 1/2 teaspoon dried thyme 1/2 teaspoon celery seeds 1/4 teaspoon freshly ground black pepper 5 tablespoons olive oil 1 pound fresh cooked Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat and large pieces left whole 1/4 cup chopped onions 1/4 cup seeded and chopped green bell peppers 1/4 cup seeded and chopped red bell peppers Unsalted butter, for pan frying, about 6 tablespoons Green Cocktail Sauce, recipe follows 4 to 8 lemon wedges 8 ounces tomatillos, husked and cut into quarters 2 tablespoons rice wine vinegar 1 tablespoon sugar 2 teaspoons green hot pepper sauce 1 teaspoon chopped garlic 1 teaspoon mustard seeds, toasted 1 teaspoon peeled and grated fresh horseradish Instructions: Tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs. (You should have about 6 cups crumbs.) Remove the bread crumbs to a shallow pan and mix in 1/2 cup of the chopped parsley (reserving the remaining 1/4 cup for the crabcake mixture). Set aside. In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, mustard, paprika, thyme, celery seeds, and black pepper and pulse to combine. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove the mayonnaise from the food processor and refrigerate. Place the crabmeat in a cheesecloth-lined sieve set over a bowl. Pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. Place the chopped onions and bell peppers in a sieve set over a bowl and use your hands to squeeze out as much juice as possible. In a large bowl, combine the onions and bell peppers with remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine. Add 1 cup of the bread crumbs-parsley mixture and combine. Do not overwork the mixture or the crabcakes may get gummy. Gently form 8 patties and roll the patties lightly in the remaining bread crumb-parsley mixture. Leave the crabcakes in the pan of the bread crumbs until you saute them. Preheat the oven to 425 degree. Using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes. Serve 1 crabcake as an appetizer or 2 as an entree. Serve with a ramekin of cocktail sauce and a lemon wedge. Cook's Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap. Put the tomatillos in a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid, and discard. Put the drained puree in a small bowl and stir in the vinegar, sugar, pepper sauce, garlic, mustard seeds, and horseradish until combined. Yield: 2/3 cup
Passion Fruit Mango Pudding Cake with Pineapple Soup 1/2 cup sugar 1/4 teaspoon salt 1 1/3 cups fruit puree (1 ripe mango and 2 passion fruit) plus 1 fresh passion fruit, for garnish 5 yolks (large eggs) 3 cups whole milk 1/2 cup sifted all-purpose flour 3 whites (large eggs) 6 to 8 (6-ounce) ramekins 1 ripe pineapple, peeled, juiced and chilled well 1/3 cup toasted coconut, for garnish 1 fresh passion fruit, for garnish Instructions: In a mixing bowl with a paddle, mix the sugar, salt, puree and yolks until smooth. Add the milk then fold in the flour. Beat the egg whites with the sugar until stiff peaks form. Fold in whites and fill ramekins 3/4 full. Bake at 350 degrees in a hotel pan filled half way with boiling water for 30 minutes. The pudding cakes will rise then fall when cooled. Store in refrigerator for at least 3 hours or overnight. PLATING Chill large soup plates. Unmold cakes in the center of the plate and ladle in soup (pineapple juice). Garnish with coconut and passion fruit seeds. Wine Suggestion: Moscato D'Asti, Cascinetta Vietti, 1998
Rigatoni with Butternut Squash, Brussels Sprouts and Bacon 12 ounces Brussels sprouts, trimmed Kosher salt 12 ounces rigatoni 3 tablespoons extra-virgin olive oil 4 slices bacon, roughly chopped 4 cups diced peeled butternut squash (about 1 pound) 2 cloves garlic, sliced 6 scallions, sliced Freshly ground pepper 3/4 cup grated parmesan and/or pecorino romano cheese Instructions: Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel¿lined plate, reserving 1 tablespoon drippings in the skillet. Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes. Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.
Gnocchi Parmesan with Tomato Coulis 1 cup milk 7 tablespoons unsalted butter 3/4 teaspoon salt 3/4 cup flour 4 eggs 1 1/2 cups Tomato Coulis (recipe follows) 1/2 cup heavy cream 1/2 cup (2 ounces) freshly grated Parmesan cheese Chopped chives for garnish Salt and freshly ground black pepper to taste 3 tablespoons unsalted butter 1/2 small onion, thinly sliced 3 mushrooms, thinly sliced 2 shallots, thinly sliced 1 small leek, white part, thinly sliced 1/4 teaspoon salt 1 tablespoon brandy 1/4 cup plus 1 tablespoon Madeira 1 cup chicken stock or canned broth 3 ripe tomatoes, chopped with skins 2 sprigs thyme 1 bay leaf Salt and freshly ground black pepper Instructions: Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin the preparation. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby. Combine milk, butter, and 1/2 teaspoon salt in a medium-heavy saucepan. Bring to a boil over high heat. Add flour and stir vigorously with a wooden spoon until mixture is nearly solid, about 2 minutes. The batter should be the consistency of mashed potatoes and should clear the sides of the pan to form a ball. Remove from heat. Transfer to a large bowl and add eggs, one at a time, beating well after each addition. (An electric mixer is fine for this.) The batter should be very thick, shiny, and smooth. Fill a pastry bag, fitted with a large plain tip #8, with batter. Holding pastry bag over simmering water, gently squeeze out dough, slicing into 1-inch lengths with a paring knife. Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny bubbles. With a slotted spoon, transfer gnocchi to the bowl if iced water to cool. Drain well in a colander. At this stage, you can store gnocchi in refrigerator up to 2 days. Preheat oven to 450 degrees F. Bring Tomato Coulis and cream to a boil in a large ovenproof skillet or casserole. Add Parmesan, salt, pepper, and gnocchi. Return to a boil, sprinkle with cheese and transfer to oven. Bake until sauce is thick and bubbly and a slight crust forms on top, about 7 minutes. Garnish with chopped chives and serve immediately. Melt 2 tablespoons butter in a medium skillet over low heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes. Add brandy and 1/4 cup Madeira. Turn heat to high and light alcohol with a match. Cook over high heat until liquid is reduced by half. Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes. Puree in a food processor or blender and strain. Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste and serve.
Green Pancake 1 cup milk or almond milk 3/4 cup lightly packed fresh soft herbs (any mix of parsley, basil, cilantro, fresh mint, dill, chives or scallions... whatever is leftover in your fridge), coarsely chopped 2 large eggs 1 cup all-purpose flour 2 tablespoons olive oil 3/4 teaspoon kosher salt Freshly ground black pepper Unsalted butter or oil, for cooking Toppings, for serving (see Cook's Note) Instructions: In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth. Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty!
Hot White Russian 1 teaspoon sugar 3/4 cup heavy cream Dash pure vanilla extract 32 ounces freshly brewed hot strong coffee 8 ounces coffee liqueur, such as Kahlua 4 ounces vodka Instructions: Whisk together the sugar and 1/4 cup cream in a medium bowl. Whisk until the cream forms soft peaks, then whisk in the vanilla and set aside. Put the coffee in a small saucepan over low heat until just simmering. Stir in the remaining 1/2 cup cream and heat through, about 1 minute. Stir in the coffee liqueur and vodka. Pour into 2 big coffee mugs, then top with the whipped cream and serve.
Easy Grilled Honey-Dijon Chicken 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil, plus more for grill 1/2 teaspoon kosher salt Freshly ground black pepper 4 boneless skinless chicken breasts, butterflied 1 lime, cut into wedges Instructions: In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours. Preheat the grill to medium heat. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
Damn Hot Polenta Bread 2 cups all-purpose flour 1 1/2 cups fine grind polenta 1 cup grated Asiago cheese 1/3 cup finely sliced scallion greens 1/4 cup granulated sugar 2 tablespoons baking powder 2 teaspoons baking soda 1 1/2 teaspoons sea salt, preferably gray salt 4 extra large eggs, whisked 1 1/2 cups buttermilk 1/4 pound unsalted butter, melted, plus more to cover if not serving immediately 1/2 cup Damn Hot Peppers, recipe follows Hot sauce, to taste 2 tablespoons extra-virgin olive oil 1 pound green bell peppers, halved, seeded and cut into 1-inch pieces 2 jalapenos, cut into 1/8-inch slices 2 teaspoons sea salt, preferably gray salt, more if needed 1 cup fresh tomato puree (peel, seed, and puree 1 pound ripe tomatoes in a food processor) Instructions: Preheat the oven to 350 degrees F. Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix. Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight. In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot. Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.
Halibut Poached in Olive Oil 2 skinned fillets of halibut (1/4 pound/125 g each) About 1 1/2 cups/375 ml olive oil Zest of 1 orange 1/2 teaspoon fennel seed 2 fresh thyme sprigs 1 clove garlic Freshly ground black pepper Fleur de sel, for garnish Instructions: Heat the oven to 250 degrees F/120 degrees C. Lay the fish fillets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel seed, thyme sprigs, garlic and some pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with the fleur de sel. Serve with a little of the cooking oil dribbled over.
Grilled Mahi Mahi with Jerk Spice 1 red onion, roughly chopped 1 1/2 teaspoons dried thyme Green tops of 2 scallions, chopped 1 teaspoon allspice 1/2 teaspoon ground cinnamon 1 tablespoon white pepper 1/4 teaspoon ground nutmeg 1 jalapeno, chopped 2 tablespoons olive oil 3 teaspoons sea salt 4 (5-ounce) mahi mahi fillets Salt Instructions: Prepare the marinade: Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.) For the fish: Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.
Billie's Italian Cream Cake with Blueberries 5 eggs, separated 1 stick butter 1 cup vegetable oil 1 cup granulated sugar 1 tablespoon vanilla extract 1 cup sweetened flaked coconut 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk (or 1 cup milk mixed with1 teaspoon white vinegar) Two 8-ounce packages cream cheese 1 stick butter 2 teaspoons vanilla extract 2 pounds powdered sugar 1 cup chopped pecans 1 cup sweetened flaked coconut 1 1/2 pints or 3 small containers blueberries Instructions: For the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. Beat the egg whites until stiff. Set aside. In a large bowl, cream together the butter, oil and granulated sugar until light and fluffy. Mix in the egg yolks, vanilla and coconut. In a separate bowl, mix the flour, baking soda and baking powder. Alternate adding the buttermilk and dry ingredients to the wet ingredients. Mix until just combined, and then fold in the egg whites. Pour evenly into the prepared pans and bake until a toothpick comes out clean, 20 to 25 minutes. Remove from the oven and allow to cool for 15 minutes. Then turn the cakes out onto cooling racks and allow to cool completely. For the frosting: In a medium bowl, combine the cream cheese, butter, vanilla and powdered sugar. Beat until light and fluffy. Stir in the pecans and coconut. To assemble: Cut each cake in half lengthwise so you are left with 4 layers. Spread the first layer with frosting and top with blueberries. Repeat the cake, frosting and blueberry layers until you have 4 layers of cake. Arrange more blueberries around the edge of each layer for structure.
Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade 1 cup mayonnaise 2 tablespoons Louisiana hot sauce, or more to taste 2 tablespoons finely minced fresh parsley 1 tablespoon capers, drained 1/4 teaspoon chile powder 1 clove garlic, pressed Juice of 1 lemon 1 green onion, sliced Salt and freshly ground black pepper 1 cup ketchup 2 tablespoons prepared horseradish 3 dashes Worcestershire sauce Salt and freshly ground black pepper Salt and freshly ground black pepper 1/4 cup Greek yogurt 2 tablespoons chopped fresh cilantro, or more to taste 2 to 3 avocados (ripe but not overripe) Juice of 1 lime, or more to taste Salt About 3/4 cup milk 12 to 13 pounds peeled, cooked, tail-on large shrimp, chilled Lemon wedges, for garnish Instructions: For the remoulade: Stir together the mayonnaise, hot sauce, parsley, capers, chile powder, garlic, lemon juice and green onions in a bowl (or for a smoother remoulade, whizz in a food processor). Chill thoroughly before serving. For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl. Chill before serving. For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth. Gradually add the milk and keep blending until the desired consistency is reached. (You can add more or less milk as desired.) Arrange the shrimp on a large platter over ice, and serve with separate ramekins of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish.
Fajita Salad 1 cup roughly chopped cilantro (leaves and stems) 2 scallions, chopped, white and green reserved separately 2 chipotles en adobo 1 1/2 teaspoons chili powder 1 tablespoon freshly squeezed lime juice 4 teaspoons kosher salt 3 tablespoons extra-virgin olive oil 1 1/2 pounds flank steak 1 green pepper, peeled, seeded, and sliced 1 red pepper, peeled, seeded, and sliced 1 medium onion, sliced into 1/2-inch-thick wedges 1/2 teaspoon cumin seeds, lightly toasted 1/2 head Napa cabbage, very thinly sliced (6 cups) 1/2 orange, zest finely grated 2 tablespoons freshly squeezed orange juice 1 lime, zest finely grated Instructions: Pulse 3/4 cup of the cilantro, the scallion whites, chipotles, chili powder, lime juice, 2 teaspoons of the salt, and 1 tablespoon of the olive oil in a mini-food processor to make a smooth paste. Coat the steak with the paste. Toss the peppers and onion with 1 tablespoon of the olive oil, and 1/2 teaspoon salt. Toast the cumin seeds in a small dry skillet over medium-high heat, about 1 minute. Mix seeds with the cabbage, remaining scallion greens, and remaining 1/4 cup cilantro in a large bowl. Set aside. Set a rack 6-inch from the broiler heating element and preheat the broiler. Preheat a broiler pan for about 10 minutes. Carefully pull the preheated pan from the broiler, set the steak in the center of the pan, and surround (but do not cover) with the peppers and onion. Return to the broiler. Cook until the meat feels firm but still gives gently when pressed, about 12 minutes for medium rare. Remove steak to a platter and let rest about 10 minutes before slicing. Toss the vegetables, and continue broiling until they soften and char, another 6 to 8 minutes. Dress slaw with orange juice and zest, lime zest, 1 1/2 teaspoons salt and 1 tablespoon oil. Slice the steak, against the grain, into very thin slices. Arrange on a platter with the peppers and onions. Serve with the slaw.
Roasted Asparagus 2 pounds fresh asparagus Good olive oil Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender, but still crisp.
The Juiciest Meat Balls Ever 1/2 cup panko bread crumbs 1/4 cup whole milk 1 pound ground beef 1 pound ground pork 1 onion, finely chopped 1/2 stick butter, softened 2 large eggs 1/2 cup chopped parsley leaves Kosher salt Freshly ground black pepper Olive oil, for frying Instructions: Soak the bread crumbs in the milk while you prepare the other ingredients. Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls. Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
Chocolate Chip Cake with Toffee Sauce, Chocolate Ganache and Vanilla Ice Cream Buttercream 1 stick unsalted butter, plus more for greasing the pans 4 cups granulated sugar 6 large eggs 4 cups strong coffee 2 teaspoons white vinegar 1 cup good-quality dark chocolate chips 4 cups slightly heaping all-purpose flour 1 1/2 cups Dutch process or dark cocoa powder 4 teaspoons baking soda 1 teaspoon salt 1 cup canola oil 1/4 cup sour cream 2 sticks (1 cup) salted butter 1 1/4 cups brown sugar 1 1/2 cups heavy cream 1 teaspoon vanilla extract 2 2/3 cups good-quality dark chocolate chips 2 2/3 cups heavy cream 1 stick unsalted butter 6 to 7 large egg yolks 2 cups granulated sugar 2 sticks salted butter, at room temperature 4 sticks unsalted butter, at room temperature 1 to 2 teaspoons vanilla extract 1 vanilla bean, split and seeds scraped out Toffee bits (store-bought or homemade), for decorating Instructions: For the cake: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans. Whip the granulated sugar and eggs with a stand mixer fitted with the whisk attachment. Meanwhile, put the coffee, butter, vinegar and 1/2 cup of the chocolate chips into a microwave-safe bowl. Microwave until the chocolate and butter are melted, about 3 minutes; then whisk together until well-blended. In a separate mixing bowl, add the flour, cocoa powder, baking soda and salt; whisk together. Add the oil and sour cream to the bowl with the chocolate mixture and mix well. Add a third of the flour mixture to the egg mixture and mix well to incorporate. Then mix in half of the chocolate mixture. Continue to alternate with the flour and chocolate mixtures, scraping down the sides of the bowl occasionally and finishing with the flour. Divide the batter between the prepared cake pans. Fill each pan slightly below the top edge (you may not use all the batter). Sprinkle the remaining 1/2 cup chocolate chips over the top of each. Bake until the centers bounce back when touched, 30 to 35 minutes. For the toffee sauce: Melt together the butter and brown sugar in a heavy saucepot and cook until simmering. Remove from the heat, then add the heavy cream and vanilla, and stir. Return to the heat and allow the sauce to boil for another 3 minutes. Remove from the heat and pour into a metal mixing bowl. Cool completely, then refrigerate. For the chocolate ganache: Place the chocolate chips, heavy cream and butter in a microwave-safe bowl and microwave for 3 minutes. Stir until all the chocolate is melted and the ingredients are incorporated. Cool in the fridge until the consistency is like a paste. For the buttercream: Add the egg yolks to a mixing bowl and whip with an electric mixer until light. In the meantime, mix the sugar and 1/2 cup water in a heavy saucepan and bring to a boil. Wet a pastry brush with water and wash down the sides of the pan to avoid crystallization. Continue to cook until the sugar syrup registers 235 degrees F (softball stage) on a candy thermometer. Remove from the heat and, with your mixer running constantly at medium speed, immediately but slowly pour the hot sugar into the egg yolks in a steady stream. Continue to beat with the mixer until the mixture cools down completely. Add the butter, vanilla extract and vanilla bean seeds. Continue to beat until all of the butter is incorporated and the icing is smooth, glossy and spreadable (see Cook's Note). Add some buttercream to a pastry bag. To assemble the cake: Place 1 cake layer on a cake plate. With the pastry bag, pipe a border around the top edge of the cake layer for a \frosting dam\ to hold in the toffee sauce. Poke holes into the top of the cake layer and pour at least 1/4 cup toffee sauce (or more to taste) over the top so that it penetrates the cake. Then spread a thin layer (about 1/8-inch thick) of ganache over the top. Put in the freezer for 5 minutes to make the ganache solidify. Then spread a layer of buttercream over the top of the chilled ganache. Generously sprinkle some English toffee bits over the buttercream and drizzle with more toffee sauce and ganache. Place the second cake layer on top and ice with the buttercream. Drizzle the top with more ganache and toffee sauce, then sprinkle toffee bits over the top. Serve immediately or refrigerate, covered. Take out of the fridge 1 hour prior to serving, to bring to room temperature.
Sausage Gravy 1 pound spicy breakfast sausage 1/2 cup instant/quick-mixing flour or all-purpose flour if not available 1 quart chicken stock 1 pint heavy cream 1 quart half-and-half Salt and pepper Instructions: In a heavy bottom pot, cook sausage until browned (do not drain fat). Sprinkle flour over cooked sausage and stir over medium heat until flour is completely incorporated, 2 to 3 minutes. Add chicken stock and stir with a wire whisk to break up any lumps. Add cream and half-and-half. Bring to boil over medium-high heat. Continue cooking for 2 to 3 minutes. Remove from heat and add salt and pepper to taste.
Margarita Bar Ice cubes Ice cubes 3 parts white tequila 2 parts Triple Sec 1 part fresh lime juice 3 parts white tequila 2 parts Triple Sec 1 part fresh lime juice 1 part water 1 part sugar 1 part water 1 part sugar 1/4 cup kosher salt 2 limes, zested 1/4 cup kosher salt 2 limes, zested Original margarita, in pitchers Buckets of ice and shakers Pineapple-Jalapeno base for margarita, recipe follows Strawberry base for margarita, recipe follows Lime-Ginger base for margarita, recipe follows Simple syrup, poured on a plate to dip glass in Lime salt Original margarita, in pitchers Buckets of ice and shakers Pineapple-Jalapeno base for margarita, recipe follows Strawberry base for margarita, recipe follows Lime-Ginger base for margarita, recipe follows Simple syrup, poured on a plate to dip glass in Lime salt 2 cups chopped fresh pineapple 1/2 fresh seeded jalapeno 2 cups simple syrup 2 cups chopped fresh pineapple 1/2 fresh seeded jalapeno 2 cups simple syrup 2 cups fresh strawberries, hulled 2 cups simple syrup 2 cups fresh strawberries, hulled 2 cups simple syrup 2 cups simple syrup 2 limes 6 slices fresh ginger 2 cups simple syrup 2 limes 6 slices fresh ginger Instructions: For the original margarita: Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.; For the simple syrup: Simmer water and sugar over high heat until the sugar has completely dissolved then chill.; For the lime salt: Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.; For the margarita bar: Have buckets if ice and shakers set up around the margarita pitchers. Fill glasses with ice, original margarita and flavor profiles, if desired. Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass. Pour the mixed drink into your salted glass and enjoy. For the original margarita: Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.; For the simple syrup: Simmer water and sugar over high heat until the sugar has completely dissolved then chill.; For the lime salt: Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.; For the margarita bar: Have buckets if ice and shakers set up around the margarita pitchers. Fill glasses with ice, original margarita and flavor profiles, if desired. Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass. Pour the mixed drink into your salted glass and enjoy. In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.; In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.; Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.; Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.; Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita. Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita.
Brined Smoked Turkey 1 cup salt 1 cup brown sugar 2 gallons vegetable stock 2 cups apple cider vinegar 3 tablespoons pickling spice 1 onion, quartered 1 carrot, chopped into 2-inch pieces 1 tablespoon whole peppercorns 4 bay leaves 1 (10 pound) bag of ice 2 gallons cold water 16 to 18 pound turkey 2 tablespoons Worcestershire sauce 4 tablespoon kitchen bouquet browning sauce 2 tablespoons salt Ground black pepper, to taste 2 tablespoons paprika 6 large oranges, quartered Instructions: Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours. Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together. Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.
Mozzarella en Carrozza 1 ball fresh mozzarella 4 slices white bread, crusts trimmed 2 large eggs, beaten, or more as needed 1 1/2 teaspoons minced garlic 1 heaping teaspoon minced fresh flat-leaf parsley Salt and pepper Plain bread crumbs, as needed Olive oil, for frying Quick Marinara Sauce, recipe follows 1 tablespoon olive oil 1 clove garlic, minced 1 (28-ounce) can crushed tomatoes Pinch sugar Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh flat-leaf parsley Instructions: Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact. In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate. In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted. Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping. Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes. Remove the sauce from the heat and stir in the basil and parsley.
Jerk Pork Spareribs 1 cup ketchup 1/2 cup soy sauce 1/3 cup barbecue sauce 1/3 cup minced fresh rosemary 3 tablespoons granulated sugar 1 tablespoon paprika 2 teaspoons ground cloves 1 teaspoon allspice 1 head garlic, minced 1 to 3 habanero chiles (depending on desired heat level), minced Handful fresh cilantro, minced Salt and black pepper 1 rack spareribs Instructions: Combine the ketchup, soy sauce, barbecue sauce, rosemary, sugar, paprika, cloves, allspice, garlic, habaneros, cilantro, some black pepper and 1 tablespoon salt in a large bowl. Add the spareribs, turning to coat. If time permits, cover and marinate for 1 hour. Preheat the oven to 325 degrees F. Transfer the ribs to a baking sheet and bake for 1 hour 45 minutes.
Kathy Faulding's Famous Brownies 2/3 cup unsalted butter 2 cups sugar 1/4 cup water 1 teaspoon vanilla extract 3 cups chocolate chips 4 eggs 1 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Instructions: Preheat oven to 350 degrees F. Melt butter, sugar, and water in a saucepan over medium heat. Remove the saucepan from the heat once the sugar has dissolved and add the vanilla extract and chocolate chips, reserving some of the chips for later. Begin adding the eggs 1 at a time. Blend in the flour, baking soda, and salt. Pour the mixture into a greased and foil lined 13 by 9-inch baking dish. Sprinkle the mixture with the remaining chocolate chips and bake for 20 to 30 minutes. Remove from the oven and let the brownies rest 5 to 10 minutes before slicing into squares. Enjoy with a cold glass of milk!
Me So Corny (Um, Kettle Cornucopia) 1 cup crushed kettle corn 1 cup sugar 3 ounces bourbon 1 1/2 ounces butterscotch schnapps Ice, for chilling Salt, for dusting the rim Sugar, for dusting the rim Instructions: For the kettle corn simple syrup: Mix the kettle corn, sugar and 1 cup water in a saucepan and heat until the sugar dissolves. Strain, and then let cool. Pour the bourbon, butterscotch schnapps and 2 tablespoons of the kettle corn simple syrup into a shaker full of ice and shake well. Mix together equal parts salt and sugar on a shallow plate. Wet the edges of 2 up glasses, and then dip the rims into the salt and sugar mixture. Strain the cocktail and pour into the glasses. Freak out because it's awesome.
Irish Stout and Pumpkin Mousse Tiramisu 1 large egg white 1/2 cup granulated sugar 2 cups pecans 1 teaspoon ancho chile powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg One 15-ounce can unsweetened pumpkin puree 2 cups heavy whipping cream, chilled 1/4 cup confectioners' sugar 2 teaspoons vanilla extract One 12-ounce Irish stout beer 1 tablespoon cocoa powder 1 teaspoon ground cinnamon 1 package ladyfingers (at least 36 cookies) Instructions: For the candied pecans: Preheat the oven to 325 degrees F and line a baking sheet with a silicone liner. Whisk the egg white in a medium bowl until frothy. Add the granulated sugar and continue whisking until very soft peaks form. Stir in the pecans, ancho chile powder, cinnamon and salt and gently fold to combine. Spread on the prepared baking sheet and bake until golden brown and crisped, about 20 minutes. Remove and let cool completely on the baking sheet. For the pumpkin mousse: Combine the cream cheese, granulated sugar, cinnamon, ginger and nutmeg in a bowl and beat with an electric mixer until light and fluffy. Add the pumpkin and continue beating until smooth. Set aside. In a separate bowl, combine the heavy cream, confectioners' sugar and vanilla extract. Beat the mixture with an electric mixer with cleaned beaters at high speed until stiff peaks form, taking care not to overmix the cream. Transfer about 1/2 cup whipped cream to the pumpkin mixture and whisk to combine. Add half of the remaining whipped cream to the pumpkin mixture and gently fold to incorporate. Add the remaining whipped cream and fold again until smooth. For the tiramisu: Combine the beer, cocoa and cinnamon in a bowl and whisk until dissolved. Coarsely chop the cooled pecans. Dip the ladyfingers into the beer to fully submerge them and then remove them immediately and arrange 2 rows of 6 ladyfingers in a single layer in the bottom of a deep gratin dish (8-by-6-by-4-inches). Spoon one-third of the pumpkin mousse over the top and spread it into an even layer, about 1 inch thick. Scatter the chopped pecans over the mousse. Quickly dip another layer of ladyfingers and arrange them on top of the mousse. Repeat the layers until the dish is filled, finishing with a layer of mousse and pecans on top. Refrigerate at least 2 hours before serving or up to 24 hours.
Crispy Fried Potatoes 3 pounds Yukon Gold potatoes (about 9), cut into 1-inch chunks 1 head garlic, halved crosswise 6 bay leaves 1 teaspoon black peppercorns Kosher salt 6 cups schmaltz (rendered chicken fat) or vegetable oil 1/4 cup fresh parsley leaves 1/4 cup fresh sage leaves Instructions: Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely. Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches. Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.
Turkey-Pancetta Roulade Sandwiches 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 shallot, finely chopped 3 cloves garlic, finely chopped 2 teaspoons fennel seeds, chopped 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1/4 to 1/2 teaspoon red pepper flakes Kosher salt 1 skin-on, boneless turkey breast (about 2 pounds) Freshly ground pepper 12 thin slices pancetta (about 2 ounces) 2 tablespoons chopped fresh parsley 8 ciabatta rolls, split 1/4 to 1/2 pound sharp provolone, thinly sliced (optional) Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot, garlic and fennel seeds and cook until the shallot is slightly soft, 2 minutes. Stir in the rosemary, thyme, red pepper flakes and 1/4 teaspoon salt and cook 1 more minute. Remove from the heat and let cool slightly. Lay the turkey, skin-side down, on a cutting board. Cover with a sheet of plastic wrap and pound lightly with a meat mallet until it's about 8 by 12 inches and 1/4 inch thick. Remove the plastic wrap and season with 1/4 teaspoon each salt and pepper. Cut four 12-inch pieces of kitchen twine. Spread the garlic mixture evenly over the turkey. Arrange the pancetta on top in an even layer, then sprinkle with the parsley. Starting from a long side, roll up the breast and tie gently with the twine. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Put the stuffed turkey breast on a rack in a roasting pan and pour 1 cup water into the pan. Roast until the skin is golden, about 40 minutes. Increase the oven temperature to 425 degrees F and roast until the skin is crisp and a thermometer inserted into the thickest part of the turkey registers 155 degrees F to 160 degrees F, about 10 more minutes. Transfer the turkey to a cutting board and let rest at least 30 minutes before slicing. (If making ahead, let cool completely, then wrap in plastic wrap, unsliced, and refrigerate up to 2 days.) Make the sandwiches: Drizzle the cut sides of the rolls with olive oil. Sandwich the provolone and turkey in the rolls and drizzle the meat with any pan drippings. Stand the corn upright in a large bowl when slicing off the kernels so they don't scatter all over the counter.
Six-Layer Bean Dip 1 tablespoon extra-virgin olive oil 2 cloves garlic, roughly chopped 2 15-ounce cans red kidney beans, drained and rinsed 2 teaspoons chili paste or your favorite hot sauce 1 cup shredded low-fat cheddar cheese 1 cup shredded sharp cheddar cheese 2 ripe avocados, preferably Hass Kosher salt 2 teaspoons fresh lemon juice 5 scallions, white and green parts, thinly sliced 3/4 cup fresh cilantro 1 jalapeno, stemmed and thinly sliced 1 1/2 cups plain nonfat yogurt, preferably Greek 2 cups finely shredded romaine lettuce 3 ripe medium tomatoes, diced Instructions: Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish. Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese. Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.
Veal Meatloaf 1 tablespoon olive oil 1 white onion diced 1 portobello cap diced 2 cups shiitake mushrooms, stemmed and julienne cut 2 pounds ground veal 2 eggs, beaten 1/2 cup chopped parsley Salt and pepper to taste 1 cup bread crumbs Instructions: Preheat oven to 400 degrees. Saute onions and mushrooms until wilted and onions are tender. Let cool completely. Mix all ingredients together, adding bread crumbs a little at a time until desired consistency. Generously oil 1 meatloaf tray. Pack mix into tray tightly to keep holes from being created in the loaf. Cover the tray with aluminum foil. Transfer the meatloaf to a pan with high sides and filled 1/4 with water. Bake for 1 to 2 hours, checking for doneness after 1 hour. Let stand at room temperature before removing from the pan. Cool then cover.;
Chocolate Mousse Torte 1 3/4 cups cake flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 11 tablespoons unsalted butter 1 cup sugar 2 large egg yolks 1 teaspoon vanilla 1/2 cup sour cream 1/2 cup milk 2 large egg whites, whipped to very soft peaks 1 cup sugar 1 cup water 2 cups sliced almonds 8 ounces semisweet chocolate, broken into small chunks 2 ounces bitter chocolate, broken into small chunks 1/2 teaspoon cinnamon 3 cups whipping cream A chunk of semisweet chocolate, for making the curls Instructions: To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside. Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan. Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake. To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating. To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour. Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated. When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. Sandwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.
Chicken and Dumplings 2 whole chickens (3 to 5 pounds each) Unsalted butter, at room temperature Salt and freshly ground black pepper Salt and freshly ground black pepper 1 1/2 pounds unsalted butter 1 1/2 cups all-purpose flour Bones and juices from chicken 1/2 yellow onion, diced 1-ounce celery salt 1-ounce granulated onion 1-ounce granulated garlic 1-ounce black pepper Water, to cover 4 large eggs, lightly beaten 1/2 pound unsalted butter 2 cups all-purpose flour Instructions: For the chicken: Preheat the oven to 350 degrees F. Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked, remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use. For the broth: Combine the chicken broth and juices, onion, celery salt, granulated onion, granulated garlic, black pepper in a large pot and cover with water. Bring to a boil over medium heat, then drain and reserve the broth. For the dumplings: Add the eggs, butter and flour in a medium bowl and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch and cut into 1-inch squares. For the roux: Melt the butter over low heat in a heavy-bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color. Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth. Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.
Warm Arugula Vichyssois 1/4 cup plus 2 tablespoons olive oil 2 leeks, green parts discarded, white parts washed and chopped 1/2 teaspoon kosher salt 4 Yukon gold potatoes (about 1 pound), peeled and diced 4 cups low-sodium chicken broth 1/4 teaspoon red pepper flakes One 4-inch Parmesan cheese rind One 5-ounce container baby arugula (about 6 cups) 2 teaspoons fresh lemon juice 3 tablespoons mascarpone cheese Instructions: Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of the oil. Add the leeks and salt and cook, stirring often, until the leeks are very soft, about 5 minutes. Add the potatoes and stir to combine. Cook for an additional 2 minutes to let the flavors marry. Stir in the chicken broth and pepper flakes. Add the cheese rind and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Stir in the arugula and cook until wilted, about 1 minute. Remove from the heat and discard the cheese rind. Add the remaining 1/4 cup olive oil and the lemon juice. Using a handheld blender, puree until completely smooth. Ladle into bowls or cups and top evenly with the mascarpone.
Beet Salad 1 red beet 1 yellow beet Splash sherry vinegar Splash extra-virgin olive oil 1 teaspoon chopped shallots 1 teaspoon chopped parsley leaves Salt and freshly ground black pepper 1-ounce crumbled goat cheese 1/8th Granny Smith apple, julienned 15 to 20 toasted pine nuts Instructions: Preheat the oven to 325 degrees F. Peel the beets and add them to a small pan with a little water. Cover the pan with a lid and roast until tender, about 1 hour. Remove the beets from the oven and when cool enough to handle, cut them into small wedges. Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil. Stir in the chopped shallots and chopped parsley. Season with salt and pepper, to taste. Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts.
Grilled Herb Shrimp 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note) 3 cloves garlic, minced 1 medium yellow onion, small-diced 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup good olive oil 1 lemon, juiced Instructions: Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Vietnamese BBQ Pork Meatballs (Nem Nuong) 1 1/2 pounds lean pork meat, such as loin, trimmed of any gristle or membranes and cut into small dice 1/2 cup finely chopped shallots 3 tablespoons minced garlic 4 teaspoons sugar 2 1/2 tablespoons Vietnamese fish sauce (Nuoc Nam) 1 1/4 teaspoons freshly ground black pepper 5 tablespoons short-grain glutinous rice, such as sushi rice 4 ounces pork fat, cubed Vegetable oil Instructions: In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen. Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for another purpose or discard. Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the pork fat to the processor and process until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky. Preheat a grill to medium-low. Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer. Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature.
Beef Bolognese 1/4 cup olive oil 1 pound ground beef (80/20) Kosher salt and freshly ground black pepper 3 cloves garlic, minced 2 ribs celery, finely chopped 1 large carrot, peeled and finely chopped 1 large yellow onion, finely chopped Small bundle fresh thyme, tied with butcher's twine 3 tablespoons tomato paste 1 cup dry white wine 1 cup whole milk Parmesan, for serving Instructions: Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the meat and a large pinch of salt and cook, breaking up any lumps, until it begins to brown, about 5 minutes. Add the garlic, celery, carrots, onions and thyme and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the milk and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle. Before serving, stir in some freshly grated Parmesan. To serve, grate more Parmesan over top.
Cranberry-Pear Relish 1 small navel orange 1 (12-ounce) bag fresh or frozen cranberries 1 Bartlett pear, cored and cut into large chunks 1/2 cup light brown sugar Pinch kosher salt 3 tablespoons pecans, toasted and coarsely chopped Instructions: Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.
Caribbean Chicken 1 teaspoon allspice 1/4 cup red onion, chopped 1/2 cup green onions, chopped 2 tablespoons extra-virgin olive oil 1/4 cup orange juice, fresh 1 tablespoon lime zest 2 tablespoons soy sauce 2 tablespoons freshly chopped thyme leaves 2 tablespoons jalapeno, seeded, diced 2 teaspoons freshly grated or chopped ginger 1 clove garlic Salt and pepper 4 chicken breasts, bone and skin on Lime wedges Instructions: Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours. Preheat oven to 350 degrees F. Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes. Squeeze a lime wedge over each piece of chicken and serve.
Cacciatore Chips 2 teaspoons ground fennel seed, toasted 1 1/2 teaspoons kosher salt 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon sweet smoked paprika 1 pound russet potatoes, sliced thin on a mandoline 1 teaspoon kosher salt Vegetable oil, for frying Instructions: For the cacciatore rub: Mix together the ground fennel, salt, onion powder, oregano and paprika in a small bowl. Set aside. For the chips: Place the sliced potatoes in a large bowl and cover with cold water. Let sit for 3 minutes. Drain well and cover with fresh cold water. Season with the salt and let sit for at least 1 hour or up to overnight at room temperature. Heat 2 inches oil in a large Dutch oven to 350 degrees F. Line a tray with paper towels and set aside. Drain the chips well and dry very well with paper towels. Working in batches, fry the chips until golden and crispy, about 3 minutes. Remove the fried potatoes to the lined tray and season with a pinch of the cacciatore rub. Transfer to a large bowl. Continue with the remaining chips, seasoning and adding to the bowl as you go. Toss the potatoes well to coat and serve.
Torta de Calabacitas 6 tablespoons vegetable oil 1 1/2 medium onions, thinly sliced 8 poblano chiles, roasted, peeled (see Note), and cut into 1/2 x I 1/2-inch strips 2 pounds plum tomatoes, peeled, seeded, and coarsely chopped I teaspoon salt 1 1/2 pounds small zucchini, cut into 1/8-inch slices Salt and freshly ground black pepper 2 tablespoon dry bread crumbs 3 large eggs, separated 6 ounces thinly sliced feta cheese, crumbled 3 tablespoons unsalted butter, at room temperature Instructions: In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.
Simple Squash and Basil Saute 1 tablespoon olive oil 1/4 cup sliced red onion 1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal 1 small zucchini, cut into long 1/4-inch thick slices on the diagonal 1 clove garlic, finely chopped 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 3 cherry tomatoes, halved 1 tablespoon thinly sliced basil leaves Instructions: Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.
Blackened Salmon 1/4 teaspoon chopped fine shallots 1 tablespoon butter 1/4 cup white wine 1/4 cup fine Dijon mustard Pinch paprika 1/4 teaspoon chopped fine shallots 1 tablespoon butter 1 cup balsamic vinegar 1 cup veal stock 1/2 teaspoon fresh rosemary, chopped if desired 2 pounds cleaned spinach 2 tablespoons olive oil 3 cloves garlic (peeled) 2 cups Italian bread crumbs 2 tablespoons Italian herb mix 1 tablespoon garlic chopped in olive oil 1/4 tablespoon paprika 1 tablespoon chopped fresh parsley 2 tablespoons blackened red fish mix 2 tablespoons olive oil 1 tablespoon grated Parmesan cheese 8 (10-ounce) salmon fillets Instructions: For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes. For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon. Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot saute pan and saute until brown and then add 2 pounds cleaned spinach. Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach.
Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette 1 cup soy sauce 1 cup mirin (sweet sake) 1 tablespoon chopped ginger 2 tablespoon sesame oil 2 cups chopped scallions 1 tablespoon dried red chile flakes 2 to 3 garlic cloves, finely chopped 2 racks lamb (about 2 pounds each), trimmed Salt and freshly ground pepper 1 tablespoon honey 1/2 tablespoon chopped ginger 1/4 cup each coarsely chopped mint, cilantro and parsley 1 cup peanut oil 1/2 cup rice wine vinegar 1 egg yolk Dash chili oil Instructions: Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook. While the lamb is marinating, prepare the vinaigrette. To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl. Season the lamb with salt and pepper and place it on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and saute them in a pan over high heat for about 2 minutes on each side. (Cook the chops in several batches, if necessary, but don't crowd the pan.) Make an island of the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice.
Salad Rolls with Jicama, Peanuts and Basil (Bo Bia Chay) 4 tablespoons vegetable oil 2 eggs 1 teaspoon sea salt 2 tablespoons chopped shallots 1 tablespoon soy sauce 1 jicama, peeled and cut into matchstick strips (about 2 cups) 1 carrot, peeled and cut into matchstick strips (about 1 cup) 1/2 cup water 1/4 cup hoisin sauce 1 tablespoon ground chili paste (or to taste) 1 head green-leaf lettuce, washed, drained, and cut into 1-inch-by-3-inch pieces 1 (6-ounce) piece tofu, pan seared and cut into thin strips 2/3 cup Asian basil leaves 1/3 cup chopped roasted peanuts 24 (6- or 8-inch) dried rice paper rounds, plus extras Instructions: Heat 1 tablespoon of the oil in a large nonstick pan over moderate heat. In a bowl, combine the eggs and a pinch of salt and beat well. When the pan is hot, pour in half the beaten eggs and quickly swirl to cover the bottom of the pan. Cook until firm, about 1 minute. Flip the egg crepe and cook another minute. Transfer the crepe to a plate. Repeat with the remaining egg batter. When the crepes are cool enough to handle, cut into thin strips and set aside. Heat the remaining 3 tablespoons of oil in a large pan over high heat. Add the shallot and stir until fragrant, about 1 minute. Add the soy sauce, jicama, carrot, water and the remaining salt. Cook, uncovered, until the vegetables are soft, about 15 to 20 minutes. Transfer the vegetables to a dish. Combine the hoisin sauce and chili paste in a small bowl and set aside. Set up a workstation by placing the ingredients in the order in which they will be needed: rice papers, egg strips, lettuce, jicama mixture, tofu, hoisin mixture, basil, peanuts. Fill a large bowl with hot water. Cover a cutting board with a damp towel and place it next to the bowl. Working with 2 rice paper rounds at a time, dip one, edge first, into the hot water and turn to wet it completely, about 10 seconds. Lay the round down on the towel. Repeat with the other round and place it next to the first. (This allows you to work with one while the second rests.) Neatly place on the bottom third of the first round a few strips of egg crepe, 1 piece of lettuce, 2 tablespoons jicama mixture (no juice), 2 pieces of tofu, 1/2 teaspoon hoisin sauce mix, 2 or 3 basil leaves and a sprinkling of peanuts. Make sure the filling is neatly stacked. Fold the bottom edge over the filling, tuck in the sides, and roll into a cylinder. A perfect bo bia is about 1 inch wide and 4 inches long. Repeat with the remaining ingredients. Serve the rolls whole or cut in half.
Bun Giorno! 1 teaspoon active dry yeast 2 teaspoons sugar 1 tablespoon extra-virgin olive oil, plus more for the bowl 2 1/2 cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt 1/2 cup marinara sauce 4 ounces sliced pepperoni 2 cups shredded mozzarella cheese (about 8 ounces) Nonstick cooking spray 1 tablespoon grated parmesan cheese Torn fresh basil, for topping Instructions: Make the dough: Combine the yeast, sugar and 1 cup warm water (100 degrees F to 105 degrees F) in a food processor and pulse once. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Combine the flour and salt in a medium bowl, then add to the food processor and pulse until the dough comes together. Transfer to a lightly floured surface and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. Make the rolls: Stretch the dough into an 8-by-12-inch rectangle on a lightly floured surface. Spread the marinara sauce on the dough all the way to the edge; top with the pepperoni and 1 3/4 cups mozzarella. Starting from a long side, tightly roll up the dough, slightly stretching as you go, to form a 14-inch-long log. Coat the bottom and sides of a 9-inch square baking dish (preferably glass or light metal) with cooking spray, then line the bottom and sides with parchment paper, leaving a 1-inch overhang. Cut the log crosswise into 9 rounds. Arrange cut-side up in the prepared pan in 3 rows of 3, slightly touching. Cover with foil and set aside, 20 to 30 minutes. Preheat the oven to 375 degrees F. Bake the rolls, covered, until the cheese begins to melt and the rolls are puffy, about 20 minutes. Uncover and continue baking until golden brown, about 20 more minutes. Sprinkle with the remaining 1/4 cup mozzarella and the parmesan; continue baking until the cheese melts, about 7 more minutes. Let cool slightly in the pan. Top with basil.
Martini Soaked Olives 1 1/4 cups vodka 2 ounces dry vermouth One 16-ounce jar onion-stuffed olives Instructions: In a cocktail mixer, vigorously shake the vodka and vermouth. Drain the brine from the jar of olives and reserve 1/4 cup of the brine. Fill the jar with the reserved brine, vodka and vermouth until full. Marinate for at least 24 hours and up to 1 month, then serve.
Famous Lemon and Basil Chicken 4 chicken breast halves with skin and bones (8 to 10 ounces each), fat trimmed or 1 whole chicken (about 2 pounds) cut up Salt and freshly ground black pepper 4 large basil leaves 4 cloves garlic, bruised with the side of a knife 4 thin lemon slices 1 tablespoon extra virgin olive oil Instructions: Preheat the oven to 400 degrees F. Place the chicken in a baking dish; sprinkle both sides with salt and pepper and arrange skin side up. Loosen the skin from each chicken breast and slip a basil leaf between the skin and the meat. Add the garlic to the baking dish. Place a slice of lemon on top of each piece of chicken. Drizzle with oil. Bake, basting occasionally with pan juices and turning the chicken and the baking dish occasionally so the chicken browns evenly, 35 to 40 minutes. If using a whole chicken, the baking time will be about 50 minutes. To serve, place a browned lemon slice and garlic clove on top of each portion of chicken.
Bariis 2 cups basmati rice 1/4 cup extra-virgin olive oil 1 red onion, sliced 1 cinnamon stick 4 whole cloves 3 cloves garlic, minced 1/4 teaspoon ground cardamom 1 tomato, chopped Kosher salt 2 tablespoons xawaash or hawaij 1/4 cup raisins Tamarind date sauce, for serving Instructions: Rinse the rice in a medium bowl under cold water until the water runs clear. Then cover with cold water and set aside at least 10 minutes or up to 30 minutes. In a large saucepan, heat the olive oil over medium-high heat until it shimmers. Add the red onion and cook, stirring frequently, until the onion softens, about 5 minutes. Add the cinnamon stick and cloves and continue cooking until the spices smell fragrant, 2 to 3 minutes. Add the garlic and cardamom and cook 1 additional minute. Increase the heat to high and add the tomato and a pinch of salt. Cook, stirring, until most of the tomato\u2019s water has evaporated and you\u2019re left with a jammy paste. Drain the rice; add to the pot, stirring to coat. Fry for 5 minutes. Stir the xawaash into the rice along with 4 cups of warm to boiling water. Add the raisins and another pinch of salt; stir well to combine. Bring to a boil, then reduce the heat to a low simmer, cover and cook until the liquid is absorbed, about 20 minutes. Serve with tamarind date sauce.
Pizza Pot Pies 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon fresh minced rosemary leaves 2 ounces diced pancetta 1 (28-ounce) can crushed tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups Tomato Sauce 2 cups diced roasted chicken 2 cups broccoli cut into small, bite-sized pieces 1 1/2 cups diced mozzarella cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 pounds pizza dough 1/3 cup olive oil 6 tablespoons grated Parmesan Instructions: For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside. Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
Berries with Spiced Cream 1/2 cup sour cream or crème fraiche 1/8 teaspoon ground cinnamon 1 cup blueberries 1 cup raspberries 1/4 cup light brown sugar 1/2 cup sliced almonds, toasted Instructions: Mix together the sour cream and cinnamon in a small bowl. Divide the blueberries and raspberries among 4 coupe glasses or small bowls. Top each serving with a dollop of spiced sour cream, 1 tablespoon brown sugar and a good sprinkling of toasted almonds.
Almond Bars 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter or margarine, room temperature 1 cup sugar 1 egg 1/2 teaspoon almond extract Milk, for brushing 1/2 cup sliced almonds, coarsely chopped (or as many as you need) 1 cup confectioners' sugar, sifted 3 to 4 tablespoons milk Instructions: Preheat the oven to 350 degrees F. In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like). Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack. For the glaze: In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.
Candy Coated Chicken 3 cups pureed tomato 3 cups brown sugar One 20-ounce can pineapple slices with juice 1 cup soy sauce 1/2 cup bourbon, preferably Wild Turkey 3 tablespoons apple cider vinegar 1 tablespoon minced garlic 1 teaspoon onion powder, plus more for sprinkling 1/2 teaspoon freshly ground black pepper, plus more for sprinkling 1/2 teaspoon freshly ground white pepper 4 to 5 California yellow chiles 1 1/2 chickens, split into halves Salt Garlic powder, for sprinkling Instructions: Blend the tomato, brown sugar, pineapple slices and juice, soy sauce, bourbon, vinegar, garlic, onion powder, black and white peppers and chiles together in a blender. Transfer to a saucepan and simmer over medium heat, 30 to 45 minutes. Sprinkle chicken all over with salt, pepper and garlic and onion powders. Let rest 1 hour. Preheat a charcoal grill to medium heat. Cook chicken over coals grill until it reaches an internal temperature of 125 degrees F. Continue to cook, mopping occasionally with the sauce, until it reaches an internal temperature of 160 degrees F. Let rest 5 minutes.
Bourbon Braised Greens 1 smoked turkey wing or ham hock 1 garlic clove, minced ¼ teaspoon crushed red chile flakes 2 cups water ¼ cup Maker's Mark® Bourbon 2 bunches collard greens (1½ pounds) Kosher salt and freshly ground black pepper Instructions: 1. In a large saucepot, combine the turkey, garlic, chile, water, and bourbon. Bring to a boil over high heat, then reduce the heat to simmer while you prepare the greens, at least 15 minutes. 2. Strips the leaves off the greens from the center stems and ribs. Cut the leaves into ½-inch strips crosswise. Rinse well, then add to the simmering liquid. Simmer until the leaves are tender, about 20 minutes. Season to taste with salt and pepper. 3. Transfer the turkey wing to a cutting board. When cool enough to handle, pull the meat from the bones and shred. Discard the bones and stir the meat into the greens. Serve hot.
Mussels Mariniere 1 loaf French bread, sliced 1/4-inch thick Olive oil 1/4 cup butter 2 tablespoons minced shallots 1 sprig tarragon 1 sprig thyme 1 sprig rosemary 1 pound black mussels, cleaned and debearded 1/4 cup white wine Salt and pepper Sugar Parsley, chopped Bearnaise Sauce, recipe follows Instructions: Place a grill pan over high heat. Drizzle both sides of the bread with olive oil. Grill the bread, on both sides, until toasted, about 3 minutes per side. Remove and set aside. In a large saute pan or cast iron skillet, melt the butter with the shallots, herbs and mussels. Add the wine and seasonings, to taste. Cover and cook over high heat until the mussels are open. Season to taste and finish with chopped parsley. Place the grilled bread on top of the mussels and drizzle with Bearnaise Sauce. Bearnaise Sauce: 2 medium shallots, minced 1/4 teaspoon freshly ground black pepper 1/2 cup dry white wine 1/2 cup white wine vinegar 3 egg yolks 4 tablespoons water 1/2 teaspoon salt 1/2 pound unsalted butter, clarified 1 tablespoon minced fresh tarragon In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 1 tablespoon liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Keep warm until needed. Yield: 1 1/2 cups Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981
Beef Sliders With Horseradish Cream 3/4 cup horseradish, drained 1/4 cup mayonnaise 2 tablespoons sour cream 1 1/2 teaspoons dijon mustard 1/2 teaspoon sugar Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 12 slider buns, split 1 1/2 pounds beef tenderloin, cut into twelve 1/4-to- 1/2-inch-thick pieces Kosher salt and freshly ground pepper Onion rings, for topping Instructions: Make the horseradish cream: Mix the horseradish, mayonnaise, sour cream, mustard, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl. Cover and chill at least 2 hours. Make the sliders: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bun bottoms, cut-side down, and cook until golden; set aside. Melt 1 more tablespoon butter in the skillet and toast the bun tops until golden; set aside. Season the beef generously with salt and pepper. Heat the remaining 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Working in batches, add the beef and cook until browned but still pink in the center, about 2 minutes per side. (You can also cook the tenderloin in one piece: Brown on all sides, then roast in a 425 degrees F oven, 10 to 15 minutes. Let rest, then slice into 12 pieces.) Assemble the sliders: Put a slice of beef on each bun bottom. Top each with a generous spoonful of the horseradish cream, some onion rings and a bun top.
Easy Beefy Cheesy Enchilada Casserole 1 tablespoon olive oil 1/2 cup minced onion Kosher salt 2 tablespoons tomato paste 1 clove garlic, minced 1 teaspoon ground cumin 1/2 teaspoon chopped fresh thyme leaves 1 (28-ounce) can crushed tomatoes 3/4 cup beef broth 2 tablespoons olive oil 1/2 cup chopped onion 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped yellow bell pepper 2 cloves garlic, minced 1 1/2 pounds ground beef 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon chopped fresh thyme leaves 1 packet Spanish seasoning blend (recommended: Sazon) 2 Roma tomatoes, seeded and chopped 1/4 cup beef broth Kosher salt and freshly ground black pepper 1 1/2 cups shredded Cheddar cheese 1 1/2 cups shredded Monterey Jack cheese 18 (5-inch) corn tortillas Instructions: Preheat the oven to 350degrees F. For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.) For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.) To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
New York Strip Steaks with Grilled Fennel Salad and Paprika Butter 2 heads roasted garlic 3 anchovy fillets 1 cup (2 sticks) unsalted butter, softened 2 tablespoons sweet paprika 2 fresh thyme sprigs, leaves striped from the stem 4 New York strip steaks, 10-ounces each Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 handfuls fresh rosemary 2 handfuls fresh thyme 4 small fennel bulbs, tops removed, sliced into 1-inch rings Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon 1/2 cup pitted green Spanish olives 1/4 bunch fresh basil Pinch red pepper flakes 1 teaspoon ground coriander Instructions: Mash the roasted garlic and anchovies on a cutting board with the flat side of a knife to make a paste. In a mixing bowl, cream the butter with a wooden spoon or spatula. Add the paprika, thyme leaves, and the mashed garlic mixture. Mix until the ingredients are well blended and the butter is red; set aside at room temperature. Rub both sides of the steaks with oil, season with a generous amount of salt and pepper. Put the steaks on a large platter and toss the rosemary and thyme on top. Drizzle with a bit more olive oil and cover with plastic. Allow the steaks to marinate for 30 minutes to 1 hour. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the steaks about 7 minutes per side for medium-rare. While the steaks are working, put the fennel rings in a bowl and drizzle with a healthy dose of olive oil; add the juice of 1/2 of a lemon. Put the fennel on the free side of the grill and grill for 5 minutes per side. Take everything off the grill; let the steak rest while you put the salad together. Put the grilled fennel in a bowl and add the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and remaining lemon juice. Drizzle with another dose of olive oil, season with salt and pepper and give the salad a good toss. This salad is best when the fennel is still warm, so lather the steak with the paprika butter and serve it with the salad as soon as possible.
Corn with Chile Lime Butter 1/2 pound unsalted butter, softened 1 tablespoon minced garlic 2 limes, juiced 2 tablespoons chopped cilantro 2 tablespoons rocoto chile paste 1 teaspoon ground cumin Salt and pepper 4 ears fresh corn Instructions: Preheat grill on high. In medium mixing bowl, combine the butter, the juice of the 2 limes, cilantro, chile paste, and cumin. Season with salt and pepper. Mix well and set aside. Peel the ears of corn and on the hot grill, grill the corn until charred nicely on the outside. Serve with a spoonful the flavored butter on top.
Tartar Sauce 1 pint mayonnaise 2/3 cup dill pickle relish 2 tablespoons minced white onion 1 ounce lemon juice Pickle juice Instructions: Mix ingredients together, refrigerate, and serve as needed.
Enchiladas Verde 2 whole young chicken breasts 1 cup chicken stock (or water) 2 teaspoons salt 2 garlic cloves, chopped 1 teaspoon black pepper 3/4 cup corn or canola oil 1 dozen flour tortillas Salsa Verde, recipe follows 1 pound grated asadero-style cheese (substitutes: mozzarella or Monterey Jack) Sour cream, for garnish 2 pounds green tomatillos 1 or 2 jalapenos 3 large garlic cloves 1/2 cup water 1 tablespoon salt Instructions: In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table. Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas. For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick, thin with chicken stock to pourable paste consistency. Set aside.
Roast Beef and Camembert Panini with Arugula Aioli 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 medium yellow onion, thinly sliced 2 sprigs fresh thyme 1 bay leaf 1 clove garlic, peeled and crushed Kosher salt and freshly cracked black pepper 1 cup mayonnaise 2 cups packed arugula 2 tablespoons fresh lemon juice Kosher salt 8 slices sourdough bread One 8-ounce wheel Brie, thinly sliced 1/2 pound sliced roast beef 2 tablespoons extra-virgin olive oil Instructions: For the caramelized onions: Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper and cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes. For the arugula aioli: Meanwhile, add the mayonnaise, arugula, lemon juice and 1/4 teaspoon kosher salt to the carafe of a high-speed blender. Blend on high speed until it becomes a smooth sauce that is vibrant green in color, about 30 seconds. Set aside for sandwich assembly or store, refrigerated, in an airtight container for up to 2 weeks. For the panini: Lay 2 pieces of bread out on a work surface. Spread each piece of bread with 1 tablespoon of arugula aioli. Place 3 slices of Brie on 1 piece of bread. Layer the roast beef over the Brie. Spread 3 tablespoons of caramelized onions over the beef. Close the sandwich with the other piece of bread, aioli facing in. Repeat this process to assemble 3 more sandwiches. Place a large saute pan over medium heat. Gather a piece of parchment paper and a cast-iron pan to use as a weight on top of the sandwiches. Pour 1 tablespoon olive oil into the pan, followed by 2 sandwiches. Lay the parchment over the sandwiches and cover with the cast-iron pan. Gently press the cast iron into the sandwiches and cook until the bread is golden brown and crispy, about 2 minutes. Remove the cast-iron pan and parchment and flip the sandwiches over. Replace the parchment and cast-iron pan and cook the sandwiches until the bread is toasted and the cheese begins to melt, about 2 minutes more. Remove the sandwiches from the pan and repeat this process with the remaining tablespoon of olive oil and 2 sandwiches. Cut each panini in half to serve.
Flank Steak with Watermelon Salad 1/4 cup grapeseed oil 1/4 cup white vinegar 1 teaspoon chopped fresh cilantro 1 teaspoon garlic paste 1 teaspoon salt 1 teaspoon freshly ground black pepper Juice of 2 limes 1 jalapeno, sliced One 2-pound flank steak 1/4 cup white vinegar 1 tablespoon honey 1 teaspoon granulated sugar 1 tablespoon grapeseed oil Salt and freshly ground black pepper 1 cup cherry tomatoes, cut in half 1 cup medium-dice seedless watermelon 4 fresh mint leaves, thin sliced or chiffonade Grapeseed oil, for frying 1/2 cup all-purpose flour 1 small onion, sliced in thin rings and soaked in ice water Salt and freshly ground black pepper Fresh cilantro sprigs, for garnish Instructions: For the flank steak and marinade: Whisk together the grapeseed oil, white vinegar, cilantro, garlic, salt, pepper, lime juice and jalapenos in a medium bowl. Put the flank steak in large casserole pan, pour over the marinade and marinate, refrigerated, overnight. For the watermelon salad: Mix together the vinegar, honey and sugar in a bowl and stir until the sugar is dissolved. Whisk in the oil and season with salt and pepper. Add the tomatoes, watermelon and mint and toss with the vinaigrette. For the onion rings: Heat the oil in a heavy pan until a deep-fry thermometer inserted in the oil registers 375 degrees F. Put the flour in a medium bowl. Drain the onion rings completely, and then toss in the flour to coat. Tap off any excess flour, and then fry the onions until golden brown, 2 to 3 minutes. Drain on a paper towel, and then season lightly with salt and pepper. To cook the flank steak, preheat a grill to medium-high heat. Remove the steak from the marinade, draining off any excess. (Removal of excess marinade will prevent flaming or charring of the steak during cooking.) Grill over high heat until medium rare, 8 to 9 minutes per side. Allow the steak to rest before slicing against the grain into thin slices. Shingle some sliced steak on each plate. Spoon the watermelon salad on top. Garnish with onion rings and cilantro sprigs.
Fried Quince Empanadas 3 large ripe plantains, unpeeled 5 large ripe quince Juice of 1 lemon 1 tablespoon unsalted butter 1 cup light brown sugar 1 tablespoon grated fresh ginger Zest and juice of 1 orange 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/2 cup dark rum 1/2 cup walnuts, coarsely chopped 1 teaspoon salt Vegetable oil for deep frying Powdered sugar Instructions: Preheat the oven to 350 degrees F. Cut a lengthwise slit in each plantain and set on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40-50 minutes. Set aside to cool. Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces. Peel and core the remaining 2 quinces and cut each into 8 wedges. Drop the wedges into a bowl of cold water to cover and squeeze in the lemon juice. Melt the butter in a small saucepan over moderate heat. Add the brown sugar and cook, stirring, until the sugar has melted. Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon and stir to combine. Add 1 cup of water and continue cooking until most of the liquid is gone, about 15 minutes. Add the orange juice and rum and cook until almost all of the liquid is gone, about 5 minutes. Drain the quince wedges and add to the pan. Reduce the heat, cover and cook until the wedges are just soft, about 8 minutes. Remove the pan from the heat, stir in the walnuts and let cool. (The stuffing can be make a day in advance and refrigerated). Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains and salt and pulse until a smooth puree is formed, or mix until just blended. Wrap in plastic and refrigerate about 2 hours. To assemble: Roll 2 tablespoons of the dough between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another plastic bag over the dough and press to form a 3 1/2inch circle. Place a quince wedge on half of the dough circle and top it with a teaspoon of the sauce. Fold over to enclose the quince and press the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes. Heat the vegetable oil to 375 degrees F. Gently drop the empanadas into the hot oil and fry until golden, about 6 minutes. With a slotted spoon, remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve hot.
Avocado Salsa 2/3 cup grape tomatoes, chopped (10 to 12) 1/2 cup finely chopped pineapple 3 medium avocados, diced 1/2 finely chopped sweet onion, such as Vidalia 1/8 cup finely chopped fresh cilantro 1 tablespoon lime juice 1 teaspoon crushed red pepper flakes 1/4 teaspoon garlic salt Black pepper Lime tortilla chips, for serving Instructions: Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.
Jam Shortbread 1 1/2 cups all-purpose flour 1/3 cup sugar Pinch of salt 10 tablespoons unsalted butter, at room temperature 6 tablespoons preserves (any flavor) Instructions: Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough. Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes. Bake the crust, 15 minutes. Spread the preserves on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.
Bread-Bowl Mozzarella Dip 2 cups shredded mozzarella cheese (about 8 ounces) 1 cup crumbled feta cheese (about 4 ounces) 2 tablespoons unsalted butter, diced 1 8-inch sourdough bread boule 1 large egg 1/2 teaspoon red pepper flakes Instructions: Preheat the oven to 400 degrees F. Combine the mozzarella, feta and butter in a large bowl. Slice off the top 2 inches of the bread boule and hollow it out, reserving the top and insides for dipping. Fill the bread bowl with the cheese mixture. Transfer to a baking dish, cover loosely with foil and bake 20 minutes. Uncover and crack the egg on top of the cheese mixture. Continue baking, uncovered, until the egg white is almost set, 12 to 15 minutes, then broil until just set, 1 to 2 more minutes. Remove from the oven and sprinkle with the red pepper flakes. Just before serving, break the egg yolk with a fork and beat into the melted cheese. Serve with the bread trimmings or crudites.
Veracruz-Style Tilapia (\Pescado A La Veracruzana\) 3 tablespoons olive oil, divided 4 (6-ounce) tilapia fillets or other white fish fillets Salt and freshly ground black pepper 1 small onion, chopped 4 garlic cloves, minced 1 1/2 cups canned crushed tomatoes with juice 1 Anaheim chile, stemmed, seeded and cut into thin strips 1 bay leaf 1 teaspoon dried oregano 1/2 cup pitted and halved green olives 1/4 cup capers, drained Instructions: Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly. In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste. Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.
Buffalo Soldier Wing Sauce 3 habanero peppers, seeded and diced 1/2 bunch scallions, chopped 1 tablespoon plus 1 1/2 teaspoons minced garlic 1 large tomato, chopped 1 cup hot sauce 6 tablespoons butter, melted 1/4 cup lime juice 1/4 cup soy sauce 2 tablespoons plus 1 1/2 teaspoons apple cider vinegar 2 tablespoons Caribbean jerk seasoning 2 tablespoons brown sugar 1 tablespoon ground allspice 1 tablespoon dried thyme 1 1/2 teaspoons minced ginger Pinch salt Instructions: Combine the habaneros, scallions and garlic in medium saute pan over medium heat. Saute until the peppers begin to sweat and brown, about 7 minutes. Allow the mixture to cool slightly. Add the pepper mixture to a food processor and puree. With the motor running, add the tomato; puree until smooth. Transfer the puree to a saucepan and add the hot sauce, melted butter, lime juice, soy sauce, cider vinegar, jerk seasoning, brown sugar, allspice, thyme, ginger and salt. Whisk until well incorporated. Bring to a boil, lower the heat and simmer for 30 minutes. Cool completely and let sit for 4 hours.
Pizzettas with Olive Tapenade and Pecorino Cheese 2 cloves garlic, minced 1 (8 to 10-ounce) jar olive paste tapenade 9 ounces store bought pizza dough 2 tablespoons fresh thyme leaves 1/4 pound Pecorino cheese, thinly sliced Salt and pepper Instructions: Preheat oven to 375 degrees F. Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste. Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.
Sweet Soup 1 cup mango puree 1/4 cup sweetened condensed milk 1/2 cup orange juice Diced papaya Instructions: Mix all the ingredients together and enjoy!
Citrus Sorbet with Limoncello 1 cup granulated sugar 1/2 cup loosely packed fresh mint leaves 1 1/2 cups freshly squeezed lemon juice (7 lemons) 1 tablespoon lemon zest 1 tablespoon orange zest 1 lime, zested 1 orange, juiced Limoncello, for drizzling Mint sprigs, for garnish Instructions: In a small saucepan over medium-high heat, bring the sugar and 1 cup water to boil. Cook, stirring, until the sugar is dissolved, about 10 minutes. Remove from the heat, add the mint leaves and allow to steep until cooled, about 15 minutes. Strain the simple syrup into a medium mixing bowl. Add the lemon juice, lemon zest, orange zest, lime zest, orange juice and 1/2 cup water. Stir to combine. Pour the mixture into the frozen bowl of an ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a deep baking dish or loaf pan, cover tightly and place into the freezer until frozen, at least 4 hours and up to overnight. To serve, scoop the sorbet into a bowl, drizzle with limoncello and garnish with a mint sprig.
Pimm's Cup 1 1/2 ounces Pimms No. 1 3 ounces cold lemonade 2 cups cucumber juice Cucumber spear, for garnish Apple slice, for garnish 2 ounces cold club soda Instructions: Combine the Pimms, lemonade, and cucumber juice in highball glass. Garnish with the cucumber and apple and with just a splash of club soda.
Frozen Key Lime Pie 1 1/2 cups graham cracker crumbs (10 crackers) 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes) 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/4 teaspoon pure vanilla extract Thin lime wedges Instructions: Preheat the oven to 350 degrees F. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Hot Dog Grilled Cheese 8 high-quality hot dogs, butterflied 2 tablespoons butter, at room temperature 8 New England-style hot dog buns (split top) 16 slices American cheese Instructions: Heat a griddle or skillet over medium heat. Cook the hot dogs until golden brown, 2 to 3 minutes per side. Butter the outside of the hot dog buns. Place 2 slices of American cheese inside of each bun, then add a cooked hot dog. Return to the griddle and cook until the cheese is melted and the buns are nicely toasted, 2 to 3 minutes per side.
Spicy Chicken Salad 2 cups shredded chicken 1 jalapeno, finely chopped 1 red onion, finely chopped 1 red pepper, chopped 2 scallions, thinly sliced 1 avocado, peeled and diced 1/2 cup chopped cilantro 3 tablespoons lime juice 1 tablespoon Dijon mustard 1 tablespoon mayonnaise Splash of hot sauce Salt Pepper 1/2 cup olive oil Instructions: Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.
Stuffed Portobello 2 tablespoons granulated sugar 1 tablespoon brown sugar 2 teaspoons paprika 2 teaspoons dark chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 pinch of cayenne pepper 1 pinch of dry mustard 2 1/2 pounds boneless pork butt 2 ounces unsalted butter 1/4 cup diced yellow onion 1 tablespoon chopped garlic 2 teaspoons dark chili powder 1 teaspoon smoked paprika 1/2 teaspoon dry mustard 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 pinch cayenne 1/3 cup brown sugar 1/3 cup molasses 2 cups ketchup 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce Kosher salt and freshly ground black pepper 3 Russet potatoes, large dice 2 tablespoons grapeseed oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 large portobello mushroom caps 1/4 cup grapeseed oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons grapeseed oil 1 cup chopped bacon 1 cup diced yellow onions Kosher salt and freshly ground black pepper 6 slices Cheddar 2 tablespoons chopped fresh parsley Instructions: For the smoked pork: Preheat a smoker to 300 degrees F. using a 50/50 mixture of pre-soaked apple wood and oak woodchips. Combine the granulated sugar, brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne pepper and dry mustard in a bowl and mix well. Dry the pork and then rub the piece of meat with the spice rub, making sure to cover the entire piece. Place the pork butt directly on a rack in the smoker and cook until it reaches an internal temperature of 200 degrees F., 3 to 4 hours. Remove the pork from the smoker and let it rest for 20 to 30 minutes, and then pull the meat, discarding large pieces of fat. Hold the pulled pork for later use. For the BBQ sauce: While the pork is smoking, heat a pot over medium-high heat. Melt the butter and then add the onions and garlic and saute until the onions are tender. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Stir the spices into the butter and toast for about 1 minute. Add the brown sugar and molasses and cook until the sugar is dissolved, 2 to 3 minutes. Whisk in the ketchup, Dijon mustard, cider vinegar and Worcestershire sauce and bring to a simmer. Simmer the sauce for 30 minutes and then season with salt and pepper. Let cool slightly, and then puree in a blender. For the potatoes: Preheat the oven to 400 degrees F. Toss the potatoes with the grapeseed oil, salt and pepper in a large bowl and then spread them out on a baking sheet. Bake until tender and golden brown, 20 to 25 minutes. For the roasted portobello mushrooms: Remove the stems from the mushroom caps and scrape the gills out from the caps with a spoon. Starting at the outer edge of each mushroom cap, use a knife to peel the \skin,\ or outer layer, off the cap. Arrange the mushrooms on a baking sheet and drizzle with the grapeseed oil. Season with the salt and pepper and roast the mushrooms stem-side up until the mushrooms are tender, about 10 minutes. For plating: Heat a large saute pan over high heat. Heat the grapeseed oil and then add the bacon and onions and saute until cooked and tender. Season with salt and pepper and then add the pulled pork and BBQ sauce and cook until hot. Divide the pork mixture and mound it on the 6 mushroom caps. Top each with a slice of cheese. Wipe out the saute pan and arrange the mushrooms inside. Add about 1/4 cup water, cover the pan, and cook to melt the cheese. Divide the potatoes among 6 plates. Place the mushroom on top of the potatoes. Garnish with parsley and a pinch of freshly ground black pepper.
Pepper Crusted Tuna Steak 1 teaspoon basil, chopped 4 teaspoons thyme, chopped 4 tablespoons cracked black pepper 21 ounces Ahi tuna steak, cut into 7-ounce portions 3 ounces olive oil 4 baby bok choy, cut into quarters 2 teaspoons wasabi paste 2 cups fish stock 4 ounces soy sauce Instructions: Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.
Instant Pot Sticky Toffee Pudding 5 ounces dates, pitted and chopped into 1/2-inch pieces 9 tablespoons (1 stick) unsalted butter, at room temperature, plus 1 tablespoon for the pan 1/2 cup almond flour, plus more for the pan 3/4 cup oat flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground clove 1/2 teaspoon kosher salt 1 cup dark brown sugar 2 large eggs, at room temperature 3/4 cup packed dark brown sugar 1/2 cup heavy cream 6 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon kosher salt Instructions: For the cake: Add the dates and 3/4 cup water to a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer to a small bowl and use the tines of a fork to smash the dates and cooking liquid into a paste. Chill until cool, 30 minutes. Meanwhile, thoroughly butter a 7-inch (6 cup) Bundt pan, making sure to get into all the curved or ridged places; dust the pan with almond flour (do this even if your pan has a nonstick coating). Whisk together the oat flour, almond flour, baking powder, baking soda, allspice, cinnamon, ginger, clove and salt in a medium bowl until completely combined. Beat the butter with an electric mixer on high speed, occasionally scraping down the sides and bottom of the bowl, until light and fluffy, about 3 minutes. Add the sugar and continue to beat until light and creamy, about 2 minutes. Add the eggs, one at a time, and beat on low speed until incorporated, then increase to high speed and beat, scraping down the bottom and sides of the bowl once, until light and airy, about 5 minutes. Reduce the speed to low and add the flour mixture. Beat, scraping down the sides and bottom of the bowl, until completely combined. Add the dates and beat on low speed until evenly distributed. Scrape the batter into the prepared pan and smooth the top. Tap the pan firmly a few times on the counter to force the batter into the edges of the pan. Place two 18-inch pieces of twine criss-crossing one another on a clean work surface. Place the cake pan over the twine where they cross. Take the two ends of one piece of twine and tie them into a tight knot over the cake pan. Repeat with the remaining twine so that you have two twine handles crossing one another at the top of the cake pan, to support and lift it. Set a rack inside the pot and add 2 cups water. Using the twine handles, place the cake pan inside the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 35 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Lift the cake out of the pot and transfer to a wire rack. Let the cake cool in the pan, about 15 minutes. Cut the twine, invert the cake on a serving plate and carefully remove the pan. For the sauce: Clean the pot and place back in the base. Set to saute on high, then add the sugar, cream, butter, vanilla and salt to the pot and cook, stirring frequently, until the sugar has melted and the sauce is thick and syrupy, about 5 minutes. Brush half of the sauce over the warm cake to glaze. Let cool, about 1 hour. Serve the cake with the remaining sauce.
Fried Catfish 4 pieces catfish fillet Salt, to taste Pepper, to taste 1 cup buttermilk 1 cup milk 2 large eggs 1 pound cornmeal Salt and pepper (to taste) for the cornmeal 2 cups canola oil 4 lemon wedges Instructions: Rinse pieces of catfish fillet quickly in cold water. Pat dry. Season fish with salt and pepper. Combine buttermilk, milk and eggs. Beat ingredients well. Add salt and pepper to cornmeal. Heat oil in skillet about 350 degrees. Dip fish in milk mixture and then in corn meal. Pan fry fish in hot oil until golden brown. Remove and drain oil from fish on a paper towel. Garnish with lemon wedges before serving.
Chicken Shawarma Hotdish 1 tablespoon spicy paprika 2 tablespoons ground cumin 2 tablespoons ground turmeric 2 1/2 pounds skinless, boneless chicken thighs or breasts Kosher salt 6 tablespoons canola oil 3 pounds sweet onions, cut into thick slices 2 16-ounce cans chickpeas, drained and rinsed 1 18-ounce jar Middle Eastern\u2013style pickled cucumbers in brine, sliced 1/4 inch thick 1 1/4 cups tahini (about 12 ounces) Chopped fresh parsley, for topping 4 pitas 3 tablespoons extra-virgin olive oil Arab Chopped Salad, for topping (recipe follows) 1 pint cherry tomatoes, halved 8 Persian cucumbers, chopped 1 bell pepper, cut into 1/2-inch cubes 1 small red onion, finely chopped 5 sprigs parsley, leaves finely chopped 1 sprig mint, leaves finely chopped Grated zest and juice of 4 large lemons 1/2 cup white wine vinegar 1/2 cup za\u2019atar 1 preserved lemon 1 cup extra-virgin olive oil Kosher salt 2 cups crumbled Bulgarian feta cheese Instructions: Preheat the oven to 375˚ F. Make the shawarma spice: Combine the paprika, cumin and turmeric in a small bowl. Place the chicken in a mixing bowl and season with 2 tablespoons salt and 1 tablespoon of the shawarma spice, tossing to coat. Cook right away, or refrigerate overnight, if desired. Heat a large cast-iron skillet over high heat. Add 2 tablespoons canola oil, then add the chicken and sear until caramelized and cooked through, about 4 minutes per side. Transfer the chicken to a baking sheet or plate to cool. Add the remaining 4 tablespoons canola oil to the pan, then add the onions and 1 tablespoon salt. Cook, stirring often, until softened and starting to brown, about 7 minutes. Add 2 more tablespoons of the shawarma spice and cook 2 minutes. Remove from the heat and transfer the onions to a large bowl. Very thinly slice the chicken, then add to the onions along with the chickpeas and sliced pickles. Add the tahini and stir to evenly coat, then stir in 2 cups water. Transfer the chicken mixture to a 9-by-13-inch baking dish and sprinkle with parsley. Split the pitas horizontally to make 8 circles. Stack the pita rounds and slice into 8 wedges each. Put the pita wedges in a mixing bowl, drizzle with the olive oil and lightly toss to coat. Top the chicken mixture with an even layer of pita wedges. Bake until the pita is golden brown, about 20 minutes. Top with the salad. Combine the tomatoes, cucumbers, bell pepper, red onion, parsley and mint in a large bowl. Top with the lemon zest. Make the vinaigrette: In a separate mixing bowl, whisk the lemon juice, vinegar and 1/4 cup za\u2019atar. Slice the preserved lemon into quarters; cut out and discard everything but the yellow peel. Finely chop the preserved lemon peel, then add to the bowl with the vinegar mixture. Whisk together, then slowly whisk in the olive oil. Season the salad with salt, then add some of the vinaigrette and toss. Top with the feta and remaining 1/4 cup za\u2019atar.
Texas Toast Brisket Cheesy Egg Sandwich 1 1/2 pounds thick-sliced BBQ beef brisket 1 cup beef stock or broth 4 to 6 tablespoons unsalted butter Four 1-inch-thick slices white pain de mie or pullman bread 2 tablespoons unsalted butter 8 large eggs, lightly beaten 2 green onions, green and pale-green parts only, thinly sliced 6 ounces havarti cheese, grated Kosher salt and freshly ground black pepper 1/2 cup prepared chow-chow Instructions: For the brisket: Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes. For the Texas toast: Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary. For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking. Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.
Spicy Scrambled Eggs with Chorizo and Beans 2 ounces dried chorizo, diced (about 1 small link) 1 red bell pepper, chopped 1 jalapeno pepper, chopped (remove seeds for less heat) 1 14-ounce can no-salt-added pinto beans, drained and rinsed 3 scallions, sliced 6 large eggs plus 2 egg whites Kosher salt and freshly ground pepper 1 cup crushed baked tortilla chips (preferably low sodium) 3/4 cup shredded low-fat cheddar cheese (about 3 ounces) 2 tablespoons chopped fresh cilantro 1 avocado, pitted, peeled and sliced 2 tablespoons low-fat sour cream Instructions: Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes. Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes. Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.
Korean Barbecue Lettuce Wraps ½ cup soy sauce ½ cup Maker's Mark® Bourbon ¼ cup packed dark brown sugar 3 garlic cloves, crushed with a press ¼ teaspoon freshly ground black pepper 1 teaspoon sesame oil 1 whole (1½-pound) flank steak 2 tablespoons gochujang 4 cups cooked Asian white rice, for serving 2 heads butter lettuce, leaves separated, for serving 2 scallions, thinly sliced at an angle, for serving Instructions: 1. In a small bowl, whisk the soy sauce, bourbon, brown sugar, garlic, and ½ teaspoon sesame oil until the sugar dissolves. Place the steak in a large resealable plastic bag and pour the marinade on top. Seal and massage the marinade into the meat. Let stand at room temperature while you heat the grill or refrigerate for up to 4 hours. 2. Heat an outdoor grill to medium-high or heat a cast-iron grill pan on the stovetop. 3. When the grill is ready, remove the steak from the bag and wipe off any excess marinade. Pour the marinade into a small saucepan. Grill the steak for 12 minutes, turning once halfway through, for medium-rare. Transfer to a cutting board and let rest for 5 minutes. 4. Meanwhile, bring the marinade to a boil and boil for 3 minutes. Reduce the heat to low and whisk in the gochujang and remaining ½ teaspoon sesame oil until well-combined. 5. Cut the steak across the grain into thin slices. Divide the rice and steak among the lettuce leaves. Drizzle with the sauce and top with the scallions.
Radicchio Slaw 2 teaspoons fennel seeds 3 tablespoons honey 3 tablespoons cider vinegar Gray salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 2 to 3 romaine lettuce hearts, torn 2 to 3 medium heads radicchio, torn 1 large head cabbage, shredded 1 bunch watercress, trimmed of large stems Instructions: Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin. In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste. Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.
Chocolate Chip-Banana Chip Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup semisweet chocolate chips 1/2 cup roughly chopped banana chips Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the semisweet chocolate chips and banana chips. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Arepas de Pernil 2 cups Worcestershire sauce 1 pound guava paste 1/4 cup mixed peppercorns 6 ounces fresh ginger, peeled 1/3 cup whole fennel seeds 2 tablespoons cumin seeds 4 bay leaves 2 bunches fresh oregano 8 cloves garlic, peeled 6 non-alcoholic malt beverage (Recommended: Maltas) Kosher salt 1 (8 to 11-pounds) bone-in pork shoulder 1 cup canola oil 5 cloves garlic 2 jalapeno peppers 2 cups mango puree 1 cup olive oil 1/2 bunch fresh cilantro (about 2 cups) 2 tablespoons papelon, panela or sugar cane Kosher salt 2 1/2 cups lukewarm water Salt 1 tablespoon canola oil 2 cups cornmeal Tomato slices, for serving Instructions: For the pernil: In a blender, combine the Worcestershire, guava paste, peppercorns, ginger, fennel seeds, cumin seeds, bay leaves, oregano, and garlic. Transfer the marinade to a Dutch oven or other large pot; stir in the malt beverage. Add the pork; cover and refrigerate 24 hours. For the mango sauce: Meanwhile, heat the canola oil in a small saucepan over medium heat; add the garlic and jalapeno. Fry until lightly golden, about 2 minutes. With a slotted spoon, remove the garlic and jalapeno; transfer to a blender. Add the mango puree, olive oil, cilantro and papelon; blend until smooth. Refrigerate in an airtight container until ready to use. When pork is ready to cook, preheat the oven to 400 degrees F. Bake until the meat shreds easily with a fork, about 4 hours. Shred the pork; reserve about 1 cup pork and freeze the remainder for another use. For the arepas: Before serving, place 2 1/2 cups water in a medium bowl with 1 teaspoon salt and oil; slowly pour the cornmeal into the water. Knead together the cornmeal and water until blended and smooth. With wet hands, divide the dough into 6 even portions. Roll each dough portion into a ball; pat it into a 3 to 4-inch disk, about 1/2-inch thick. Heat oil in a cast-iron skillet over medium heat; add the arepas. Cook the arepas until golden brown on both sides, turning once, about 10 minutes. Transfer the browned arepas to a baking sheet and bake until cooked through, 10 to 12 minutes. To serve, partially split the hot arepas (not all the way around); remove some dough to make room for your filling. Fill the arepas with warmed pulled pork, 3 tomato slices, and a dollop of mango sauce. Serve immediately.
The Dissection 1 1/2 limes, quartered 1 ounce rum 1 ounce Simple Syrup, recipe follows 1 ounce vodka 1 scorpion lollipop 1 cup sugar 1 cup water Instructions: Muddle the limes in a shaker. Add the rum, Simple Syrup and vodka. Fill the shaker halfway with ice and shake for 8 to 10 seconds. Strain into a 14-ounce Collins glass. Garnish with the scorpion lollipop. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.
Kentucky Steak Sauce 1 medium onion, diced 3 cloves garlic, smashed 2 cups ketchup 1/2 cup bourbon 1/2 cup Worcestershire sauce 1/3 cup sorghum (see Cook's Note) 1/3 cup soy sauce 1/4 cup apple cider vinegar 3 tablespoons whole-grain mustard Juice of 1 lemon 1 bay leaf Instructions: Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks.
Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry 2 sticks unsalted butter 3 slices brioche bread, crusts removed, cut into 12 to 16 cubes, set out to air dry for 1 hour 1 thick slice (about 8 ounces) duck liver mousse or pate, cut into 12 to 16 small cubes 1 pint blackberries 1 pint raspberries 2 tablespoons unsalted butter 1 medium-sized onion, diced 2 large Fuji apples, peeled, cored and diced 2 ripe mangoes, peeled and flesh diced 1 Asian pear, peeled, cored and diced 1 orange, juiced 1/4 cup orange blossom honey 1 habanero pepper, halved and seeded 1 bunch fresh mint, leaves roughly chopped 1 skin-on duck breast Kosher salt and freshly ground black pepper 3 egg whites 1/4 cup powdered sugar 12 to 16 fresh raspberries or blackberries Instructions: Duck Mousse with Clarified Butter Croutons and a Duo of Red Berries: In a medium-sized saucepan, melt the butter over medium heat. Once the butter has melted, and the foam moves to the top, skim off the foam with a spoon or small ladle. Pour off the clean yellow butter, into a small bowl, leaving the cloudy milky liquid on the bottom. The clean liquid is clarified butter. In a clean skillet, over medium heat, pour in some of the clarified butter. Once the butter is hot, add the brioche cubes and toast on all sides until golden brown. Transfer the bread cubes to paper towels and set aside. To assemble, skewer 1 bread cube on a toothpick, then follow with a piece of mousse and 2 berries. Repeat with remaining toothpicks and serve. Pan-seared Duck Breast with Habenero Apple Mango and Pear Chutney: Preheat the oven to 375 degrees F. In a large skillet or saucepan, melt the butter over medium-low heat and saute the onion until soft, about 5 to 6 minutes. Gently stir the fruits and orange juice into the pan and cook for 2 minutes. Stir in the honey and habanero. Sprinkle the mint leaves over the top, cover with lid, reduce the heat to low and cook until the fruit is tender, about 5 to 7 minutes. Remove the habanero pepper just before serving. Season the skinless side of the duck breast with salt and pepper. Heat a small oven-proof skillet over medium-high heat until very hot, add the duck breast, skin side down, to cook until crispy, about 6 minutes. Turn the breast over and transfer the pan to the oven. Roast for 8 minutes for medium-rare. Remove the duck breast from the oven to a cutting board and let rest for a few minutes before slicing. Keep warm. Slice duck breast into 12 thin slices. Fold each slice in half, spear on a toothpick and garnish with spoonful of chutney. Meringue-Berry Stick: Preheat the oven to 275 degrees F. Set a very clean, heat-proof bowl over a pot of simmering water. Add the egg whites to the bowl and whisk until just fluffy. Continue whisking and gradually add the powdered sugar. (You can switch to a hand mixer at this point if you'd like, or continue using a whisk.) Beat the whites until stiff peaks form. Make sure not to overbeat, as this will cause the whites to release water and the batter will become runny. Put the batter into a pastry bag with a large, round tip and pipe out 12 small rounds with a little peak onto a parchment lined baking sheet. Meringues should be bite-sized. If you have more batter, pipe out more rounds and bake them for a snack! Store in an airtight container. Bake the meringues until light gold, about 20 to 30 minutes. Remove from the oven and set aside to cool. On a toothpick, gently skewer 1 meringue and follow with a fresh raspberry or blackberry.
Giant Filled Chocolate Easter Bunny 12 ounces bittersweet chocolate (60% cacao), finely chopped 1 3/4 cups marshmallow creme 1/2 cup chocolate-hazelnut spread 3 tablespoons caramel sundae syrup Nonstick cooking spray, for the spatulas Instructions: Add half of the chocolate to a medium microwave-safe bowl and microwave in 30-second intervals, whisking in between each, until the chocolate is melted, about 2 minutes. Add the remaining chocolate and continue to whisk until smooth; this will result in a tempered chocolate that will appear glossy when set. Transfer 1/4 cup of the tempered chocolate to a small bowl; set aside. Divide the remaining chocolate between the 2 halves of a 10-inch-tall plastic bunny mold. Tilt the mold halves to swirl the chocolate around until each is coated entirely. Refrigerate until set, about 15 minutes. Add the marshmallow creme, chocolate-hazelnut spread and caramel syrup to a medium bowl and fold with a rubber spatula to combine. Coat 2 small rubber spatulas with nonstick spray and use them to divide the mixture between the mold halves. Refrigerate until firm, about 15 minutes. Reheat the reserved 1/4 cup of chocolate in 15-second intervals, whisking in between each, until the chocolate is melted, about 45 seconds. Transfer to a piping bag; snip the tip off to make a 1/8- to 1/4-inch hole. Pipe the melted chocolate around the edge of one of the mold halves. Sandwich both halves together and refrigerate for 10 minutes. Carefully unmold and trim away any excess chocolate around the edges if needed.
Banana Pudding 10 egg yolks 1 cup white sugar 2 to 3 tablespoons flour 4 tablespoons vanilla 4 cups milk 3 bunches bananas sliced Toasted almonds, for garnish Shaved chocolate, for garnish Instructions: Separate eggs. Beat yolks, sugar, flour, and vanilla together. Heat milk in double boiler. Add a little milk to eggs to temper the mixture. Add custard ingredients back into the saucepot and cook for 5 to 10 minutes until it becomes thick; be careful not to burn the mixture. Layer the sliced bananas into an oval baking dish and cover with a layer of custard, repeat process until all ingredients have been used. Finishing with the custard. Serve in an oval or square dish and garnish with toasted almonds, and shaved chocolate.
Skillet Gingerbread Cake with Eggnog Royal Icing 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for the pan 1 cup all-purpose flour, plus more for the pan 2 tablespoons finely chopped crystallized ginger 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/4 cup light brown sugar 2 tablespoons granulated sugar 1/3 cup unsulfured molasses 1/2 cup milk, at room temperature 1 large egg 1 teaspoon grated orange zest 1 1/4 cups powdered sugar, divided 1/2 large egg white 1 teaspoon dark rum 1 teaspoon bourbon 1 1/2 teaspoons vanilla extract 1/4 teaspoon grated nutmeg 1 pinch ground cloves 1/8 teaspoon kosher salt Pinch cream of tartar 2 tablespoons heavy cream Instructions: For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour. In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside. In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest. Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool. For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable. Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve.
Edamame \Hummus\ 2 cups shelled edamame, cooked according to package directions 1 cup silken tofu, briefly drained of excess liquid 1/2 teaspoon salt, plus more to taste 3 cloves garlic 1/4 cup olive oil 1/3 cup lemon juice, plus more, to taste 1 1/2 teaspoons cumin, plus more, for garnish Instructions: Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.
Funked Out Smashed Potatoes 1 pound fingerling potatoes Salt 4 shallots, sliced 1/4 cup olive oil Freshly ground black pepper 1 cup heavy cream 1/2 stick butter 1 tablespoon minced garlic 1/4 cup chopped chives Instructions: Preheat the oven to 450 degrees F. Wash the potatoes. Add the potatoes to a large saucepan of salted water over medium heat. Bring to a boil and cook the potatoes until tender, about 10 to 12 minutes, Drain potatoes. In a large bowl, toss together the potatoes, shallots, olive oil and salt and pepper, to taste. Add them to a quarter sheet pan and bake in the oven for 15 to 20 minutes. Remove the potatoes from the oven, allow to cool and then smash. Warm the cream, butter and garlic in a medium saucepan over medium heat. Add the smashed potatoes and season with salt and pepper, to taste. Stir to combine, then transfer the potato mixture to a serving bowl and garnish with chives.
Cranberry Apple Shrub 1 medium Fuji apple, seeded and cubed 1 1/2 cups cranberries 1 1/2 cups apple cider vinegar 15 sage leaves Two 4- to 5-inch rosemary sprigs, needles only 3/4 cup turbinado sugar 1 lemon, rind only, scraped clean of pith 1 orange, rind only, scraped clean of pith Prosecco, other sparkling wine or seltzer, for serving Instructions: Puree the apple, cranberries, vinegar, sage and rosemary needles in a blender on high until smooth, 30 seconds to 1 minute. Place the sugar and lemon and orange rinds in a quart-sized glass jar and pour the puree over top. Tightly seal the lid and vigorously shake. Let sit in a cool, dark place for a week, turning the jar over once a day. Strain the shrub through a cheesecloth-lined sieve set over a large bowl, pressing on the solids to release as much liquid as possible. Discard the leftover pulp and store in a clean, quart-sized glass jar. To serve, combine 1 ounce of the shrub with 3 ounces prosecco or other sparkling wine. For a no-alcohol treat, swap the prosecco with seltzer water.
Farmhouse Lemon Bars 2 cups all-purpose flour 2 sticks unsalted butter, softened, plus more for greasing the baking dish 1/2 cup sugar 1 teaspoon salt 3 large eggs Zest of 1 lemon Juice of 1 1/2 lemons (about 3 tablespoons) 3 tablespoons all-purpose flour 1/3 cup sugar 1/2 teaspoon salt 1/2 cup confectioner's sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with butter. For the crust: Combine the flour, butter, sugar and salt in the bowl of a food processor; pulse to combine. Pat the crust into the prepared baking dish, leaving a small lip around the edge to hold the filling. Place in the oven and bake until slightly golden, 10 minutes. For the filling: In a small bowl, combine the eggs, lemon zest, lemon juice, flour, sugar and salt; whisk together, then pour over the crust. Bake until the filling is firm and the crust is golden brown, 20 minutes. Let cool for 30 minutes, then chill in the refrigerator until the filling is firm and has set, 1 hour. Remove the lemon bars from baking dish and dust with confectioner's sugar. Cut into 16 squares. Arrange on a platter and serve.
Plum Cake \Tatin\ 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish 10 to 12 purple \prune\ plums, cut in half and pitted 1 3/4 cups granulated sugar, divided 2 extra-large eggs, at room temperature 1/3 cup sour cream 1/2 teaspoon grated lemon zest 1/2 teaspoon pure vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon kosher salt Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
Grilled Lamb Kebob Sandwich with Pickled Red Onions and Cilantro Mint Sauce 1 large onion, finely sliced 1/4 cup red wine vinegar 1 tablespoon honey 2 tablespoons olive oil 1 tablespoon finely chopped cilantro Salt and pepper Cilantro-Mint Yogurt Sauce: 1 tablespoon coarsely chopped fresh ginger 1 clove garlic 1 tablespoon jalapeno chile, seeded and chopped 4 green onions, coarsely chopped 1/4 cup cilantro 1/4 cup fresh mint 1 tablespoon fresh lime juice Pinch of cumin 1 cup plain yogurt Lamb Kebobs: 1 large onion coarsely chopped 3 cloves garlic, coarsely chopped 1 tablespoon coarsely chopped ginger 1 teaspoon cumin 1 teaspoon ground coriander 1/2 teaspoon ground allspice 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper Salt and freshly ground pepper 2 cups yogurt 2 pounds lamb shoulder, cut into 1 inch cubes Wooden skewers, soaked in water 8 Pita breads, 1-inch of top cut off to open pocket Instructions: Pickled Red Onions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.; Cilantro-Mint Yogurt Sauce: Place ginger, garlic and chile in a food processor and process until smooth. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped. Add the yogurt and process until smooth. Season with salt and pepper. Lamb Kebobs: Preheat grill. Heat olive oil in a medium skillet on the grill or sideburner. Add the onions and garlic and cook until soft. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes. Place yogurt in a medium bowl and add the onion/spice mixture. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours. Remove the lamb from the marinade, and season with salt and pepper to taste. Thread 4 to 5 lamb cubes on each skewer and grill for 2 to 3 minutes on each side for medium doneness. Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce.
Sausage, Potato and Kale Soup 12 red potatoes, thinly sliced 1 1/2 pounds bulk Italian sausage 1 onion, chopped 4 cups low-sodium chicken broth 3 cups whole milk 2 cups half-and-half 1/2 teaspoon fresh or dried oregano 1/2 teaspoon red pepper flakes, or more to taste Salt and freshly ground black pepper Splash of heavy cream 2 bunches kale, picked over, cleaned and torn into bite-size pieces Instructions: Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside. In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed. Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.
Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc One 8-ounce fillet mahi-mahi, or any other firm white fish Adobo seasoning, to taste, or garlic, salt and pepper 4 tablespoons olive oil 8 ounces peeled plantains Vegetable oil, for frying 3 garlic cloves, chopped 3 ounces chicken chicharones 1/2 cup passion fruit juice 1/4 cup plus 2 tablespoons Chardonnay, or dry white wine 1/4 ounce fresh cilantro 3/4 cup (1 1/2 sticks) butter, cubed Instructions: Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside. Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar. Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens. To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc.
Pork Shoulder Braised with Porcini and Red Wine with Cavatelli Pasta and Sauce Verde 2 1/2 pounds pork shoulder, cut into 2-inch cubes 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon dried oregano 1 cup dried porcini mushrooms 2 cups hot water 1/4 cup olive oil, plus additional as needed 1 small red onion, cut into 1/4-inch dice (approximately 1/2 cup) 1 small carrot, cut into 1/4-inch dice (approximately 1/4 cup) 2 celery stalks, cut into 1/4-inch dice (approximately 1/2 cup) 8 cloves garlic, peeled and minced 2 1/2 cups dry red wine 3 cups chicken broth 3 cups tomato sauce 1 bay leaf 3 cups \00\ soft wheat pizza and pasta flour 1 tablespoon plus 1 teaspoon salt 3 eggs plus 3 egg yolks, at room temperature Semolina flour, for dusting 1 cup good quality olive oil 5 ounces baby spinach, roughly chopped 1/4 cup chopped capers 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon freshly ground black pepper 1 bunch fresh Italian parsley, stems removed and leaves roughly chopped Grana Padano or pecorino cheese, for grating Instructions: For the braised pork: Preheat oven to 325 degrees F. Toss the pork cubes with the salt and pepper and half of the oregano in a bowl. Place the porcini mushrooms in a small bowl just large enough to accommodate them and pour the hot water over the top; let stand for 30 minutes to rehydrate. Meanwhile, place an enameled 6-quart Dutch oven or other heavy, oven-safe pot over medium heat on the stovetop. Add the olive oil. Once the oil is hot, add the seasoned pork cubes, working in 2 batches so as to not crowd the pot. Cook on all sides, turning once, until the pieces have begun to brown lightly. Set aside the browned pork cubes in a bowl. Add the onion, carrot and celery and cook until softened and lightly caramelized, adding olive oil if bottom of pan becomes too dry. Add the garlic and continue to cook until fragrant, 1 to 2 minutes. Add the wine to the pot to deglaze, scraping loose any browned bits. Add the porcini mushrooms and their liquid (be sure to prevent the sediment at the bottom of the bowl from pouring in), the broth, tomato sauce, bay leaf and remaining oregano and stir to incorporate. Return the pork to the pot and cover with a tight-fitting lid. Place the pot in the oven and cook for 2 1/2 hours. Remove the pork and check for tenderness. If the pork is not fork-tender, return to the oven and continue to braise for another 30 to 45 minutes. Let cool slightly and taste for seasonings. For the cavatelli pasta: Place the flour on a smooth work surface and add 1 teaspoon salt, stirring lightly with a fork to incorporate. Form the small pile of flour into a ring with room in middle to accommodate the eggs. Dump the eggs and yolks into the middle of the ring. Stir the eggs slowly with a fork to mix, then continuing with the fork, draw the flour into the eggs a little at a time, working the pile in a circular motion to bring the dough together without breaking the ring. Once the pasta dough has started to form, knead the dough, rolling and turning the ball until a smooth and silky dough is achieved. Wrap the pasta dough tightly in plastic wrap and let rest for at least 30 minutes or up to 24 hours in the refrigerator. Lightly dust a work surface with semolina flour. Take the dough ball and roll it out to a 1-inch thickness. Cut the dough into 1/2-inch-thick slices and roll out to a 1/4-inch thickness. Run the long strips through the cavatelli machine to shape. Depending on your type of machine, the thickness of the long strips may vary slightly. The pasta can then be refrigerated in an airtight container for up to 2 days or cooked immediately. Boil a large pot of water over high heat. Add the remaining tablespoon salt and 6 cups of the pasta. Cook until slightly chewy, approximately 5 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. For the sauce verde: Place olive oil, spinach, capers, lemon juice, pepper and parsley in a tall, slender container, such as a pitcher, and blend on high speed using an immersion blender until the sauce has the consistency of a thick paste, about 1 minute. To prepare the dish for plating, reheat the braised pork over medium heat. When the pork is steaming hot, add the cooked pasta. Allow the pork and pasta to cook another 2 to 3 minutes. If the sauce thickens too much, add some of the reserved pasta cooking water 1/4 cup at a time until you reach your desired consistency. Evenly divide the pork and pasta among 6 to 8 bowls. Spoon 1 tablespoon sauce verde over each bowl and top with a liberal grating of cheese.

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