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Rau Cai Chua: Pickled Vegetables 1 pound carrots, peeled and cut into 2-inch long matchsticks 3 tablespoons coarse sea salt 1 pound daikon, peeled, cut into 2-inch long by 1/2-inch wide thin planks 6 tablespoons sugar 1 cup white rice vinegar 1 1/2 pounds cucumber, peeled, halved lengthwise and sliced diagonally 1/8-inch thick Instructions: Put the carrots in a sieve set over a bowl. Toss carrots with 1 tablespoon of the salt and let stand to get rid of excess water, about 45 minutes. Gently press carrots against the sieve to remove any remaining moisture. Rinse and drain. Place the carrots in a clean kitchen towel, then twist the towel to squeeze out any excess water. Repeat the process using the daikon. Whisk together the sugar and vinegar until sugar is completely dissolved. Divide this pickling mixture among 3 quart-size plastic bags, and set 1 bag aside to use in Step 4. Add the carrots and daikon separately to the other 2 bags, seal and toss to coat evenly. Lay bags flat on a plate and refrigerate at least 24 hours, turning the bags over every hour if possible. After about 20 hours, repeat step 1 using the cucumbers. After draining, place the cucumbers in the third plastic bag of pickling mix, seal, and toss to coat. Lay the bag flat on a plate and refrigerate for 4 to 6 hours, turning bag every hour if possible. The cucumber needs only 4 to 6 hours to absorb the flavor of the vinegar marinade. Drain the carrots, daikon and cucumbers well at room temperature for 30 to 45 minutes before serving.;
Cornflake-Crusted French Toast With Bananas 3 tablespoons unsalted butter 2 bananas, thinly sliced 2/3 cup maple syrup 3 large eggs 1 cup whole milk 3 tablespoons sugar 3 cups cornflakes, crushed 4 slices Texas toast, halved on the diagonal Instructions: Preheat the oven to 375 degrees F. Combine 1 tablespoon butter, the bananas and maple syrup in a small saucepan and bring to a bare simmer over medium heat; keep warm. Whisk the eggs, milk and sugar in a shallow dish. Put the crushed cornflakes in another shallow dish. Soak the bread in the egg mixture, turning once, about 45 seconds. (Remove before the bread is soggy.) Let the excess egg mixture drip off, then dredge the bread in the cornflakes, pressing gently to help them adhere. Set aside on a plate. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread. Transfer to the oven and bake until cooked through, about 10 minutes. Top with the banana syrup.
Red-Wine Mint Jelly 1 (750-ml) bottle red wine 1 cup sugar 3 (0.25-ounce) packages powdered gelatin 3 tablespoons water 1 shallot 3 peppercorns 1 large bunch mint (about 1 cup of packed leaves) plus leaves, finely chopped, for garnish 1 lemon, juiced Extra-virgin olive oil Sea salt and freshly ground black pepper Instructions: In a saucepan, combine wine and sugar and simmer over medium heat for 10 to 15 minutes to cook off some of the alcohol. In a large mixing bowl combine gelatin with 3 tablespoons of water to bloom the gelatin. Let stand for 5 minutes and stir. Pour hot red wine mixture into the bowl to combine with gelatin and whisk. Add the chopped shallot, peppercorns, mint leaves, and lemon juice. Allow to steep for 15 to 20 minutes. Strain out solids and pour into an oiled mold. Allow to set up overnight in the refrigerator. To serve, unmold onto a plate and drizzle with extra-virgin olive oil, salt and freshly ground black pepper. Garnish with some chopped fresh mint.
Baby Back Ribs with Tropical BBQ Sauce 1/2 cup paprika 3 tablespoons Chinese five-spice powder 2 tablespoon salt 1 tablespoon dried ginger 1 tablespoon dry mustard 1 tablespoon black pepper 3 racks baby back ribs Tropical Rub Tropical BBQ Sauce, recipe follows 1 1/2-inch knob ginger, finely chopped 1 jalapeno, stem removed 3 green onions, chopped 2 tablespoon vegetable oil 2 1/2 cups ketchup 1/2 cup mango juice 1/2 cup passion fruit juice 1/2 cup cider vinegar 1/4 cup dark molasses 1 teaspoon dry mustard Salt and freshly ground black pepper Instructions: For the Tropical Rub: Whisk all ingredients together. For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate. Preheat grill to 200 to 225 degrees F using charcoal and indirect heat. Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend. In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.
Beef Tenderloin and Gnocchi Casserole 2 tablespoons olive oil 1 beef tenderloin half, peeled and sliced into 3-ounce medallions Salt and pepper 1 bulb roasted garlic cloves, pulp removed 6 ounces raw spinach 1 (4-ounce) can tomato paste 2 (12-ounce) cans tomato sauce 1 pound frozen gnocchi 1 1/2 cups grated fresh Romano cheese Instructions: Heat olive oil in a large skillet. Season beef medallions with salt and pepper. Sear in hot oil until browned. Remove and set aside. Add roasted garlic pulp and spinach. Saute until spinach wilts. Add tomato paste and sauce. Bring to a simmer and stir until smooth. Blanch gnocchi until done, drain and fold into sauce with the Romano cheese. Arrange medallions on top of mixture. Sprinkle in more cheese and bake in preheated 400 degree oven for 5 minutes.
Roasted Carrots with Carrot-Top Pesto and Burrata 20 small carrots (the size of pointer fingers), scrubbed well but not peeled, all but 1/2-inch of the tops removed and reserved 4 tablespoons extra-virgin olive oil 1 teaspoon plus a few pinches of Maldon or another flaky sea salt 1/2 pound room-temperature burrata, drained About 3 tablespoons Carrot Top Pesto, recipe follows A five-finger pinch of basil leaves, torn at the last minute if large 1 tablespoon lemon juice 4 cups lightly packed delicate carrot tops (stems discarded), roughly chopped A small handful of basil leaves 1/2 cup walnut halves 1 ounce Parmesan cheese, finely grated 1 medium garlic clove, halved lengthwise 1 teaspoon Maldon or another flaky sea salt 1/2 cup extra-virgin olive oil Instructions: Position a rack in the center of the oven and preheat to 500 degrees F. Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle on 1 teaspoon of the salt, and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they're browned in spots, 6 to 8 minutes. Pop the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, 8 to 12 minutes, depending on the size of your carrots. Let the carrots cool slightly. Halve the burrata and arrange the halves on a platter. Arrange the carrots on the platter so they're pointing this way and that. Add the pesto here and there in little dollops. Pluck enough 2-to 3-inch delicate sprigs from the reserved carrot tops to make about 1 1/2 lightly packed cups and toss them in a bowl with the basil. Whisk together the remaining 2 tablespoons of the oil with the lemon juice and a good pinch of salt in a small bowl until the mixture looks creamy. Use a little of the lemon dressing to lightly dress the carrot top-basil mixture, sprinkle on a little more salt, and toss well. Arrange the mixture on top of the carrots and burrata. Drizzle everything with the remaining lemon dressing and serve. Combine the carrot tops and basil in a small food processor, pulse several times, then add the walnuts, Parmesan, garlic, and salt. Pulse several more times, add the oil, then process full-on, stopping and scraping down the sides of the processor or stirring gently if need be, until the mixture is well combined but still a bit chunky. Taste and season with more salt, if you fancy.
Parker House Rolls 1 1/2 cups milk 1 stick unsalted butter, cut into pieces, plus more for brushing 1/2 cup sugar 1 1/4 ounce packet active dry yeast 1/2 cup warm water 3 large eggs, lightly beaten 1 1/2 teaspoons salt 6 cups all-purpose flour, plus more for dusting Instructions: Place the milk in a small saucepan and bring to a simmer over medium-high heat. Remove from the heat, stir in the butter and sugar and let cool. Dissolve the yeast in the warm water and let sit until foamy, about 5 minutes. Combine the milk mixture, eggs, yeast mixture, salt and 3 cups flour in a mixer fitted with the dough hook and mix until smooth. Add the remaining 3 cups flour, 1/2 cup at a time, and mix until a smooth ball forms. Knead the dough by hand on a floured surface for about 5 minutes. Butter a large bowl, add the dough, cover and let rise in a warm place until doubled in size, 60 to 70 minutes. On a floured surface, punch down the dough and cut into 24 two-inch pieces; roll into balls. Place on 2 parchment-lined baking sheets. Cover again and let rise until doubled, 30 to 40 minutes. Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the rolls until golden brown, about 20 minutes, rotating the pans halfway through. Remove from the oven and brush with melted butter before serving.
Tempura Mushroom Stuffed Zucchini Blossoms 12 zucchini blossoms, ideally, baby zucchini still attached and fanned out 2 minced shallots 2 cups roughly chopped shiitakes 2 cups roughly chopped cremini mushrooms 1/2 tablespoon minced fresh thyme 1 egg, beaten 2 tablespoons cold butter, chopped 1 tablespoon truffle oil 1 cup edamame 1/4 cup chopped chives Salt and pepper to taste 2 cups rice flour 1 quart cold soda water Canola oil to cook Instructions: In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter.
How to Smoke a Boston Butt | Smoked Pork Butt on the Grill 2 tablespoons brown sugar 1 tablespoon hot paprika 1 tablespoon kosher salt 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon ground black pepper One 4-pound pork butt or shoulder 1 cup apple juice 1 cup cider vinegar 3 tablespoons yellow mustard 1 teaspoon red pepper flakes Oil, for oiling the grill 8 potato roll buns Instructions: For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours. For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water. Cover and store in the refrigerator until ready to use. Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop sauce to the pulled meat to moisten further. Serve the pulled meat on the buns.
Eggs, Rancher's Style: Huevos Rancheros 2 cups chopped tomatoes 1 teaspoon mashed garlic 1 small arbol chile 2 tablespoons olive oil, plus 4 tablespoons 1/2 onion, sliced Salt 1/2 teaspoon crushed Mexican oregano leaves 6 corn tortillas 6 eggs Butter, for frying eggs Instructions: Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside. Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready. Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.
Beef Gulya's 'Vienna Style' 1 1/2 pounds onion, sliced 1/2 cup oil 1 1/2 tablespoons paprika 2 pounds beef chuck cut into 2-inch pieces 6 tablespoons water or veal stock 1 1/2 tablespoons tomato puree 1 teaspoon salt 1 teaspoon vinegar 1 sprig (pinch) marjoram Instructions: Fry the onions in hot oil until golden. Add paprika and stir well. Add the meat, cover and allow to simmer for 5 minutes. Add water or stock, tomato puree, salt, vinegar and marjoram. Cover saucepan and simmer on low heat for 3 to 3 1/2 hours, adding more water only if necessary. Serve with boiled potatoes, noodles or dumplings.
Nor Cal Cioppino 2 4 pounds whole Dungeness crabs 1 head garlic, cut through the middle 2 bay leaves 1 teaspoon black peppercorns 1 tablespoon kosher salt 1 tablespoon dried red chili flakes 1/4 cup olive oil 4 cups diced yellow onions (about 4 medium onions) 1 1/2 cups thinly sliced fennel 1 cup chopped red bell pepper 1/2 cup minced garlic 1/2 cup tomato paste 6 cups tomato sauce, such as San Marzano 1 1/2 cups dry red wine 1/2 cup clam juice 1/4 cup lemon juice 2 tablespoons sambuca liqueur 1 cup coarsely chopped fresh flat-leaf parsley 2 tablespoons red chili flakes 2 tablespoons fine sea salt 1 tablespoon dried basil 1 tablespoon dried oregano 1 tablespoon freshly cracked black pepper 2 bay leaves 2 pounds littleneck clams, cleaned and scrubbed 2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces 2 pounds shrimp (16/20 count), shell-on, deveined Sourdough bread, for serving Instructions: Begin by poaching the whole crabs: To prepare the crabs, set a large pot of cold water with the garlic, bay leaves, black peppercorns, kosher salt and chili flakes over high heat. Bring to a boil, and then drop in the crabs. Once the water starts to boil again, reduce the heat and simmer for 12 to15 minutes. When the crabs are done, shock them in cold water so they stop cooking. Then break each one into 4 pieces, with the pieces cracked to let the sauce in. For the cioppino: In a large stockpot over medium heat, heat the oil and cook the onions, fennel and bell peppers until lightly browned. Add the minced garlic and tomato paste and cook until it browns, stirring often. Add the tomato sauce, 4 cups water, wine, clam juice, lemon juice, sambuca, half the parsley, the chili flakes, salt, basil, oregano, pepper and bay leaves, and simmer for 1 hour. Add the pieces of cooked crab to the sauce and simmer for 20 minutes. Add the clams and simmer for 5 minutes. Add the fish and shrimp and cook until the shrimp turn pink, 4 to 5 minutes. DO NOT STIR. Remove the bay leaves, stir in the remaining chopped parsley and serve immediately with bread.
Asian Marinated Pork Chops 1/4 cup plus 1 teaspoon vegetable oil 2 tablespoons brown sugar 2 tablespoons rice vinegar 1 tablespoon minced ginger 1 tablespoon Sriracha 2 teaspoons sesame oil 3 cloves garlic, minced Zest and juice of 1 orange Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick) 2 tablespoons chopped fresh cilantro, for garnish 2 green onions, sliced Instructions: Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours. Preheat the oven to 375 degrees F. Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes. Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.
Truffle Creamed Spinach and Fried Oysters 2 tablespoons olive oil 1 medium yellow onion, cut into small dice 1-pound package frozen chopped spinach, defrosted 1/2 cup summer truffle peelings (available online), chopped 1/2 cup cream cheese 1/2 cup heavy cream Kosher salt and freshly ground black pepper 2 quarts blended oil (canola oil and olive oil) for frying 24 medium oysters, shucked, half of the shells reserved 1 cup all-purpose flour Kosher salt and freshly ground black pepper Instructions: For the truffle creamed spinach: In a medium skillet over medium heat, heat the oil. When shimmering, add the onions and saute until translucent, 3 to 4 minutes. Remove excess liquid from the defrosted spinach by placing it in a colander or squeezing it in a dish towel. Finely chop the spinach, then add it to the skillet with the onions and cook for approximately 3 to 4 minutes. Add the truffle peelings, cream cheese, and heavy cream. Bring to a simmer and cook until liquid is reduced, approximately 10 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Season to taste with salt and pepper. Set aside. For the oysters: Preheat the oven to 350 degrees F. In a Dutch oven fitted with a deep-fry thermometer, heat the oil to 375 degrees F. Place the shucked oysters on paper towels to dry. Place the oyster shells on a sheet pan and fill the shells with the creamed spinach mixture. Place the shells in the oven for approximately 10 minutes or until the spinach is slightly toasted on top. Place the flour in a bowl and season with a big pinch of salt and a few grinds of pepper. Dredge the oysters in the flour. Fry the oysters until golden brown, about 3 to 5 minutes depending on their size. Place on paper towels to drain. Season with salt while still warm. Take the spinach-stuffed oyster shells out of the oven, place a fried oyster on top of each shell and serve.
Broccoli and Bow Ties Kosher salt 8 cups broccoli florets (4 heads) 1/2 pound farfalle (bow tie) pasta 2 tablespoons unsalted butter 2 tablespoons good olive oil 1 teaspoon minced garlic 1 lemon, zested 1/2 teaspoon freshly ground black pepper 1 tablespoon freshly squeezed lemon juice 1/4 cup toasted pignoli (pine) nuts Freshly grated Parmesan, optional Instructions: Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve. To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Sunny's Cheesesteak 1 pound flank steak 1/2 cup red wine vinegar 1 lime, zested and juiced 1/4 cup chopped cilantro leaves 1 tablespoon hot sauce 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 chipotle chiles in adobo (canned), chopped 1 tablespoon adobo sauce (from chipotle can) 1 1/2 cups heavy cream 1 cup processed grated Cheddar 1 tablespoon vegetable oil, plus more if needed for steak 1 red bell pepper, cut into strips 4 hoagie rolls 1 avocado, pitted and flesh sliced 1/4-inch thick 1 cup cilantro leaves Instructions: Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry. Place in freezer for 1 hour. Meanwhile, prepare the sauce: Melt butter over medium heat-high heat in a sauce pot. Add flour, chipotle and adobo sauce, stir to combine. Add heavy cream slowly, stirring well with each addition to incorporate. Add cheese and stir until melted. Keep over low heat while finishing sandwich. Remove flank steak from freezer and slice on the bias against the grain into 1/4-inch thick pieces. Heat 1 tablespoon of oil in a cast iron griddle or skillet, and saute the red peppers until they blacken around the edges, and soften, about 8 minutes. Remove from griddle and turn heat to medium-high, add more oil if necessary and sear steak in batches, about 2 minutes. To assemble the sandwiches: Cut bread loaves in half, leaving 1 side attached. Layer on avocado slices, top with flank steak, red pepper, and cilantro. Drizzle with chipotle cheese sauce and serve immediately.
Chicken a la Chuck 3 sticks (1 1/2 cups) salted butter One 8-ounce bottle lemon juice Several dashes Worcestershire sauce 42 chicken drumsticks 3 tablespoons seasoned salt 3 tablespoons lemon pepper 1 teaspoon cayenne Instructions: Prepare a charcoal or gas grill for medium-high heat. Melt the butter in a pan, then stir in the lemon juice and Worcestershire. Pour over the drumsticks in a large bowl and toss to coat. Sprinkle over the seasoned salt, lemon pepper and cayenne and toss again. Grill the drumsticks in batches, turning occasionally, until cooked through, about 30 minutes.
Cranberry Orange Iced Tea Sparkler 4 black tea bags 2 cups cranberry juice cocktail Six 15-ounce cans Italian orange soda One 14-ounce can jellied cranberry sauce, cut into small cubes Orange zest curls, for garnish Instructions: Bring 1 quart water to a boil, then remove from the heat and add the tea bags. Steep the tea, dunking the bags occasionally, 10 minutes. Remove the tea bags. Add the cranberry juice and stir. Refrigerate until chilled completely, about 1 hour. Fill a tall glass a third of the way with the cranberry tea, then fill the rest of the way with the Italian orange soda. Add a heaping tablespoon of the cranberry cubes. Garnish with an orange zest curl and serve. Repeat with 11 more glasses and the remaining ingredients.
Black Bean Soup with Crab and Andouille Sausage 2 (15-ounce) cans black beans, drained 4 cups reduced-sodium chicken broth 1 (15-ounce) can diced tomatoes 1/2 pound diced andouille sausage 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced carrots 1 teaspoon ground cumin 2 bay leaves Salt and ground black pepper 2 cups lump crabmeat, picked for shells and cartilage 1/4 cup chopped fresh cilantro leaves Instructions: In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.
Mango Ice Cream: Helado de Mango 1 pound ripe mangoes (about 3 medium) 2 cups half-and-half 1/2 cup sugar 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Instructions: Peel the mangoes, cut up the flesh in large chunks and set aside. Heat the half-and-half with the sugar in a small saucepan over medium heat and cook, stirring once in a while, until the sugar is dissolved. Add the vanilla, set aside and cool. Once the half-and-half has cooled, put in a blender with the mango and salt and blend until smooth. Strain and process in your ice cream machine following the manufacturer's instructions.
Vegan Banana Bread Cooking spray 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 3 very ripe medium bananas, mashed (about 1 1/4 cups) 3/4 cup sugar 1/2 cup plain soy milk yogurt 1/2 cup vegetable oil 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days.
Crunchy Quinoa 1 cup red quinoa 2 cups plus ¼ cup water 1 (5 ounce) can Genova Tuna in Olive Oil 2 tablespoons lemon juice 2 tablespoons Dijon mustard 1 cup yellow onion, sliced 4 stalks celery, sliced 1 orange or yellow bell pepper, diced Sea salt and freshly ground black pepper to taste ¼ cup fresh flat leaf parsley, chopped ¼ cup fresh mint, chopped Instructions: Place quinoa and 2 cups of water in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Uncover and remove from heat. Drain tuna and place oil in a large bowl. Add lemon juice, ¼ cup water and mustard, whisking to combine. Add quinoa to oil mixture, tossing to combine. Stir in onion, celery and bell pepper. Season with salt and pepper. Stir in parsley and mint before serving.
Boston Cream Pie 3 large eggs 5 large egg whites (reserve yolks for the pastry cream) 1 cup plus 2 tablespoons whole milk 2 tablespoons vanilla 2 1/2 cups plus 2 tablespoons sugar 2 1/2 cups pastry flour 1 1/2 tablespoons baking powder 1 tablespoon salt 3 sticks unsalted butter, at room temperature 1 pound bittersweet chocolate 1 pound semisweet chocolate 1 pound unsalted butter 2 cups heavy cream Pastry Cream, chilled, recipe follows 4 cups whole milk, infused with thyme and orange zest, strained 1 cup sugar, divided 1 tablespoon pure vanilla extract 2 large eggs 5 large egg yolks 6 tablespoons cornstarch 1 1/2 cups heavy cream, cold Instructions: Preheat the oven to 350 degrees F. Grease and line 2 (8-inch) cake pans. For the cake: Whisk together the eggs, egg whites, milk, and vanilla and set aside. Place the sugar, flour, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment. Add in the softened butter and half of the egg mixture to the mixer and beat on medium speed until batter is very smooth, about 4 minutes. Add the remaining egg mixture in 3 additions, scraping down the bowl after each addition, and beating for 2 minutes afterwards. Portion out the batter evenly into the prepared pans. Bake until the cake springs back when lightly touched in center, 45 to 50 minutes. Cool the cakes in the pan for 10 minutes, and then turn out to cool completely. Can be made a day ahead. For the ganache: Place the ingredients into a heatproof bowl and place over a saucepan of barely simmering water. Whisk until melted and smooth. Place the cooled cake on a cake round. Trim the top of the cake and hollow out the middle to hold the Pastry Cream. Cut the trimmed cake into big chunks and set aside. Place the lightened Pastry Cream into the cake, creating a small mound in the middle. Pile the cake pieces on top of the Pastry Cream. Pour warm ganache over the entire surface until covered. Let the cake rest for 2 to 3 hours before serving. Place most of the milk, half of the sugar, and vanilla into a saucepan and bring to a low simmer. Meanwhile, whisk together the rest of the milk, eggs, yolks, the remaining sugar, and cornstarch. Temper the egg mixture with 1/3 of the hot milk, whisk well, and pour back into the saucepan. Over medium heat, continue to cook and whisk until the custard is thick and starts to bubble. Continue whisking and cooking for 10 more seconds. Strain the pastry cream through a sieve, pushing through with a spatula, into a clean mixing bowl. Immediately cover the entire custard surface with plastic wrap and cool before using. When the pastry cream is cool, remove the plastic wrap, insert the beater attachment into the stand mixer, and beat the pastry cream on medium speed until smooth. Remove the cream to a mixing bowl. Whisk the heavy cream to stiff peaks and fold into the pastry cream in 2 additions.
Chocolate Candle Place Settings 32 ounces white chocolate, tempered Powdered food colors 8 ounces cocoa butter, melted 8 ounces bittersweet chocolate, tempered Instructions: Make the candle base and the candle: Use a ladle to fill each mold (2 candle halves and a base) with chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, set it aside and let it harden. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many molds as you would like. For the homemade transfer sheets: Place the powdered food colors in small bowls. I used orange, green and blue. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Pour a little of the colored cocoa butter onto a clean dishtowel. This will serve as a blotter or ink pad for the color. Place the sheet of acetate on the work surface. Press the rubber stamp into the blotter and then press onto the acetate sheet. Continue using this same process to create as many colors and stamps as you like. Be sure to clean the rubber stamp between colors. If you need to reheat the cocoa butter, use a hair dryer or heat gun. When the stamped transfer sheet has set, use an offset spatula to spread a 1/8-inch thick layer of white chocolate over the acetate sheet. Break the cooled colored chocolate into interesting free-form shapes. Fill a cornet with bittersweet chocolate and use it to write names onto the transfer sheet shapes. This will be the place card for the candle. To stick the candle halves together: Invert a flat baking sheet over a pan of hot water. Press one half of the candle against the warm surface. When the chocolate begins to melt, press the other half of the candle into place. Press the candle bottom onto the warm pan. Center the melted candle bottom on the base. Allow it to set until hardened. Make the flame of the candle: Use an offset spatula to spread some white chocolate candle flames onto a sheet to acetate. The chocolate should be tapered at one end to resemble the flame. Allow it to set, then remove from the acetate. Press the bottom of the flame onto the warm baking sheet. Then adhere it to the top of the candle. Place some powdered red food color in a small bowl. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Use a paintbrush to paint the flame with the color. Place a small amount of white chocolate in a cornet. Pipe white chocolate at the top of the candle until it runs down the side. This resembles the melted wax of a real candle. Place a small amount of bittersweet chocolate in a coronet and use it to make small dots for the candles' eyes. Use more tempered white chocolate to glue the nameplate to the base of the candle.
Babybel & Fig Jam on Brioche Toast 2 Mini Babybel® White Cheddar semisoft cheeses ¼ - ½ cup Fig Preserves 4 slices brioche toast Instructions: Spread the fig preserves on the brioche toast. Chop up Mini Babybel and top the brioche toast with it.
Sweet and Sour Smoked Chicken Sausage and Apricot Skewers 2/3 cup apple juice 1/4 cup brown sugar 1/4 cup apple cider vinegar 1 tablespoon cornstarch 1 teaspoon orange zest 1 pound chicken sausage, cut into 2-inch pieces 1 bell pepper, cut into 1-inch squares 1 onion, cut into 1-inch squares 1 cup dried apricot sections Instructions: Preheat the grill. In small saucepan, combine the apple juice, sugar, vinegar, cornstarch and zest; blend well. Cook over medium heat until the sauce reaches a boil and thickens, stirring constantly. Pour the glaze into two separate bowls, about one-third to brush while grilling and the other two-thirds for serving. Thread the skewers with sausage, bell peppers, onions and apricots. When ready to grill, place the skewers on the grill. Cook 4 minutes, then brush with the glaze. Flip and brush with the glaze again. Cook until hot and browned, 3 to 5 minutes more. Serve with the remaining glaze.
Orange and Cinnamon Crusted Pecans 3/4 cup sugar 1/3 cup water 1/2 orange, zested 1/8 teaspoon cinnamon 2 cups toasted pecans Instructions: In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away. When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)
Linguine and Prosciutto Frittatas 1/2 pound linguine pasta 7 large eggs 1/2 cup milk 1/4 cup cream 1/2 cup mascarpone cheese 6 ounces diced prosciutto 5 ounces smoked mozzarella cheese, diced (1 cup diced) 1/2 cup grated Asiago cheese 1/4 cup finely chopped fresh flat-leaf parsley 2 garlic cloves, minced 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/8 teaspoon freshly grated nutmeg Special equipment: 1 regular-sized muffin tin for 12 muffins Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups. Preheat the oven to 375 degrees F. Grease the muffin tin. In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined. Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
Black Forest Cake Unsalted butter, for the pans 1/3 cup unsweetened Dutch-process cocoa powder, plus more for the pans 8 large eggs, at room temperature 3/4 cup cake flour 1/4 teaspoon salt 1/2 cup almond flour 11/3 cups granulated sugar 2 teaspoons pure vanilla extract 1/2 cup confectioners' sugar 1 tablespoon cornstarch 3 cups cold heavy cream 1 teaspoon pure vanilla extract 2 cups cherries in light syrup, such as Morello, drained and chopped, plus 2 tablespoons syrup from one 24-ounce jar) 1 to 2 tablespoons kirsch (cherry brandy; optional) 2 tablespoons granulated sugar 1/2 teaspoon pure almond extract Shaved chocolate, for topping Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess. Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside. Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted. Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely. Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes. Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes. Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes. Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes. Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.
Bean Chili Veggie Burgers 1/2 cup old-fashioned rolled oats 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon dried oregano, crumbled 1 (15.5-ounce) can pink beans, rinsed and drained 1 (4-ounce) jar diced pimentos, rinsed and drained 1/4 cup finely diced celery 1/4 cup finely chopped parsley 3 tablespoons finely chopped shallots 3 tablespoons vegetable oil Mixed greens and sliced tomato, for serving 4 soft hamburger buns Choice of Choice of Hidden Valley Ranch® Cheese Topping, below 1/4 cup crumbled blue cheese (1 ounce) 1/2 cup Buffalo Hidden Valley Ranch® 1/2 cup shredded sharp cheddar cheese (2 ounces) 6 tablespoons Honey BBQ Hidden Valley Ranch® 3/4 cup crumbled goat cheese (4 ounces) 1/4 cup Cucumber Hidden Valley Ranch® Instructions: Pulse the oats, cumin, chili powder, oregano, and beans in a food processor until a coarse puree forms. Add the pimentos, celery, parsley, and shallots. Pulse just until evenly distributed throughout. Form the mixture into 4 patties to match the diameter of the buns. Heat the oil in a large skillet over medium heat. Add the patties and cook, turning once, until crisp and browned on the outside and hot inside, about 10 minutes. Divide the greens and tomato slices among the bottom buns, top with the patties and sauce, and sandwich with the top buns. For Toppings: Fold together the ingredients (for each topping separately) until well-mixed.
Spiced Peppers 2 pounds red peppers 1 teaspoon ground cumin 1/4 teaspoon hot pepper flakes 2 cloves garlic, crushed Salt to taste Instructions: Roast peppers in a 400 degree oven until blackened on all sides. Remove from oven to a plastic bag and allow to cool. Peel, seed and slice peppers, reserving juice. Place peppers with juice in a bowl and add cumin, red pepper flakes, garlic and salt to taste. Let stand for 1 hour, covered at room temperature or in the refrigerator for up to 8 hours. Allow to come to room temperature before serving. Serve with spicy sausages or barbecued meats.
Grilled Romaine Salad with Blue Cheese and Basil 1 tablespoon fresh lemon juice 1 tablespoon sherry vinegar 1 teaspoon capers Kosher salt 6 cloves garlic 1 tablespoon Worcestershire sauce 1/2 teaspoon hot sauce (such as Tabasco) 6 oil-packed anchovy fillets, plus 1/2 teaspoon of the oil 1/2 to 3/4 cup extra-virgin olive oil 3 romaine lettuce hearts, halved lengthwise Extra-virgin olive oil, for tossing Kosher salt 1 lemon, halved 20 fresh basil leaves 1 cup crumbled blue cheese Instructions: Preheat a grill to medium. Make the dressing: In a blender, combine the lemon juice, vinegar, capers, 1 teaspoon salt and the garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies and their oil and 1/2 cup olive oil; blend until smooth. Taste for seasoning. Blend in up to 1/4 cup more olive oil, if needed. Set the dressing aside. Make the salad: In a large bowl, toss 4 of the romaine halves with a little olive oil and season with salt. Put them in a single layer on the grill and cook 3 minutes per side (the romaine should feel slightly warm and tender). Transfer to a large platter. Spoon a little dressing on each. Finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and the basil leaves. Toss to coat. Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately.
Big Daddy's Cheesy Gravy Fries Canola oil, for frying 2 pounds russet potatoes, cleaned Kosher salt and freshly ground black pepper 4 tablespoons butter, divided 2 tablespoons all-purpose flour 1 tablespoon minced garlic 1/4 cup Marsala wine 1 1/2 cups beef stock 2 tablespoons water 1 tablespoon cornstarch 1 cup grated smoked Gouda cheese Freshly chopped chives, for garnish Instructions: Preheat the oven to broil. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Slice the potatoes into 1/4-inch thick french fries. Fry in batches until golden brown and crispy; about 5 minutes. Drain on paper towel lined sheet tray and put them in a large baking dish. Season with salt and pepper, to taste. Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat. Stir in the flour and the garlic. Add the wine and beef stock and bring to a simmer. In a small bowl, combine the water and cornstarch. Slowly whisk the mixture into the stock and cook until thickened, roughly 2 to 3 minutes. Add salt and pepper, to taste. Remove the pan from heat, and stir in the remaining 2 tablespoons butter. Ladle the gravy over the fries and sprinkle with the cheese. Put the fries in the oven and bake until the cheese is melted and bubbling. Remove the fries from oven, sprinkle with chopped chives and serve.
Carrot Top Chimichurri 3 cloves garlic 1 small shallot, roughly chopped 1 jalapeno, stemmed, seeded and roughly chopped 1 cup extra-virgin olive oil 1/2 cup packed carrot-top leaves 1/2 cup packed fresh cilantro leaves 1/3 cup red wine vinegar 2 tablespoons packed fresh oregano leaves Kosher salt and freshly ground black pepper Instructions: Pulse the garlic, shallot and jalapeno in a food processor until finely chopped. Add the olive oil, carrot tops, cilantro, vinegar and oregano and pulse until the herbs are roughly chopped. Season with salt and pepper. The sauce will keep in the refrigerator in an airtight container for up to 3 days; serve at room temperature.
Cheesy French Toast 6 eggs 1/2 cup whole milk (125 milliliters) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch freshly grated nutmeg 8 slices cranberry pumpkin seed bread, such as Stonemill 4 teaspoons unsalted butter, divided 2 teaspoons canola oil, divided 16 pieces thinly sliced pancetta, optional 2 cups grated smoked mozzarella, gouda or cheddar cheese Maple syrup, for serving Instructions: Preheat your oven to 200 degrees F (95 degrees C) and place a baking sheet on the middle rack. Place a large nonstick skillet over medium heat. Whisk the eggs, milk, salt, pepper and nutmeg together in a shallow bowl or pie plate. Place two pieces of bread into the custard mixture and allow them to soak for about 30 seconds on each side. Add 2 teaspoons of butter and 1 teaspoon of oil to the pan and swirl to combine. Add in four slices of custard-soaked bread and cook for 3 to 4 minutes per side, or until golden brown. Transfer to the oven to keep warm. Soak the remaining bread and cook the French toast in the remaining butter and oil. In the same skillet, cook the pancetta over medium heat, if using, until crisp, flipping as needed, about 4 minutes. Remove the French toast from the oven and sprinkle each piece with about 1/4 cup of grated cheese. Return to the oven, turn the broiler on to high and broil until the cheese is melted and lightly golden brown, about 1 to 2 minutes. Top each piece with a couple of pieces of crispy pancetta, if using, and serve two slices of French toast per person, drizzled with maple syrup.
Summer in a Cup 16 ounces pineapple juice 9 ounces banana liqueur, such as 99 Bananas 9 ounces coconut rum, such as Malibu 8 ounces fruit punch 8 ounces orange juice Orange slices, for garnish Pineapple slices, for garnish Instructions: Mix together the pineapple juice, banana liqueur, coconut rum, fruit punch and orange juice in a gallon pitcher filled with ice. Pour into drink glasses and garnish with slices of orange and pineapple.
Chicken Tikka Masala 2 cups whole milk Greek yogurt 3 tablespoons ancho chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground fennel 2 teaspoons ground turmeric 1 teaspoon ground cardamom 1 teaspoon ground cloves 1 teaspoon ground chile de arbol or cayenne powder 1 teaspoon ground black pepper, plus more for seasoning 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 6 boneless, skinless chicken thighs Salt 1/2 cup melted ghee Instructions: Whisk together the yogurt, spices, garlic and ginger in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours. Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil and brush with some of the ghee. Remove the chicken from the marinade, and wipe off excess marinade. Brush the breasts with ghee and season both sides with salt and pepper, to taste. Arrange on the baking sheet in an even layer. Broil until golden brown on both sides, about 4 minutes per side. Remove the chicken from the heat and to a cutting board. Let the chicken rest for 5 minutes and cut it into 1-inch thick slices. Transfer the chicken to a platter and serve.
Pantry Friendly Tomato Sauce 2 (28-ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste Instructions: In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency. Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside. Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan. Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat. Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.
Garlic Meatball Po'Boys 1/2 pound ground veal 6 tablespoons mayonnaise 1/2 pound ground beef chuck 1/2 pound provolone cheese, thinly sliced 1/2 pound ground pork 1/2 cup finely chopped yellow onion 1/2 teaspoon finely chopped garlic 1/4 cup finely chopped green onions or scallions (green part only) 1 large egg 1/4 cup fine dried bread crumbs 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 3/4 teaspoon cayenne 16 small cloves garlic, peeled 1/4 cup bleached all-purpose flour 1 teaspoon Creole Seasoning, recipe follows 1/4 cup vegetable oil 2 cups thinly sliced yellow onions 1 (12-ounce) bottle Abita amber beer or other amber beer 1 cup water 3 tablespoons chopped fresh parsley leaves 1 large (26 to 28 inches long) loaf French bread 6 tablespoons Creole or whole grain mustard 2 tablespoons salt 2 1/2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. Combine the flour and Creole seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately. Combine all ingredients thoroughly.
Baja Garlic Shrimp 2 tablespoons butter 1 pound medium shrimp, peeled and deveined, tail on Salt and freshly ground black pepper 1/4 cup minced onion 8 garlic cloves, minced 3 tablespoons white wine 1 tablespoon fresh lime juice 2 tablespoons chopped fresh parsley leaves Serving suggestion: cooked white rice Instructions: Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.
Minted Ice Tea minted ice cubes Black tea fresh mint leaves sugar to taste Instructions: To make the minted ice cubes, fill ice cube trays partially with water and freeze. Set mint leaves on top, fill with more water and freeze solid. Brew double strength tea and steep, while hot with 2 bunches of fresh mint. When cool, strain out mint and sweeten to taste, chill.
White Bean and Roasted Garlic Dip 1 head garlic 1 tablespoon extra-virgin olive oil, plus extra for roasting garlic 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint Two 14-ounce cans white beans, rinsed and drained Juice of 1/2 lemon Kosher salt and freshly ground black pepper Assorted cut-up raw vegetables, such as carrots, celery and peppers, for serving Baked tortilla chips, for serving Instructions: Preheat the oven to 425 degrees F. Slice off the very top of the garlic head. Drizzle the head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon. Add the olive oil, basil, mint, beans, lemon juice, and some salt and pepper to a food processor and pulse until smooth. For a smooth texture, leave the machine running for a moment. Serve with the vegetables and baked tortilla chips.
Ellipsis Eggs Florentine 6 egg yolks 1 pound clarified butter 1/4 cup lemon juice Salt and pepper 6 large potatoes, thinly sliced 1 large onion, sliced 1 cup whipping cream 1 cup grated Swiss Gruyere cheese 6 eggs 3 tablespoons white vinegar Instructions: For the Ellipsis hollandaise: Whisk egg yolks over double boiler to a ribbon stage then remove from heat. Whisking vigorously, slowly add warm clarified butter. Add lemon juice, salt, and pepper to taste. For the Ellipsis gallette: In a 9-inch casserole dish, layer potato and onion slices seasoning each with salt and pepper. Pour cream over entire dish and bake at 400 degrees for approximately 30 minutes. Top with Gruyere. For the Poached eggs: Bring water to a boil and add vinegar. Reduce heat to medium then drop 1 egg in at a time. Cook until eggs are firm, yet runny on the inside. Cut gallette into serving pieces. Chiffonade enough spinach to form a nest on each gallette, place 2 poached eggs atop spinach and pour the hollandaise on top of the completed dish.
Baked Bagel Omelet Nonstick cooking spray, for the foil 2 bagels, sliced 4 teaspoons diced ham 4 teaspoons finely chopped green bell pepper 4 teaspoons finely chopped red bell pepper 1 scallion, finely chopped 4 large eggs, beaten 1 tablespoon milk Kosher salt and freshly ground black pepper 4 slices extra-sharp Cheddar 1 tablespoon chopped fresh flat-leaf parsley Hot sauce, for serving Instructions: Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and spray generously with nonstick cooking spray. Place the bagel halves cut-side up on the baking sheet. Use your fingertips to work around the middle of each bagel half, scooping out the excess bread. Be careful to keep the shape and integrity of the bagel; if the bagel tears or cracks, flatten a piece of interior to mend the hole. Sprinkle 1 teaspoon each of the ham, green peppers and red peppers in each bagel half \moat,\ then sprinkle each with one-quarter of the scallions. Put the eggs in a container with a pour spout. Whisk in the milk and 1/2 teaspoon each salt and pepper. Slowly pour one-quarter of the egg mixture into each bagel half \moat,\ making sure the egg does not overflow. Bake until the eggs are just set and the edges of the bagels are turning golden brown, 12 to 15 minutes. Remove the baking sheet and place a slice of cheese on top of each bagel half. Return to the oven and bake until the cheese is melted and bubbling, about 3 minutes. Serve warm sprinkled with fresh parsley and a dash of hot sauce as desired.
Deep-Fried Candy Bars 4 candy bars (recommended: Snickers, Milky Way,Zero, etc) 1 egg 1 cup milk 1 tablespoon canola oil 1 cup all-purpose flour 1 teaspoon baking powder 1 pinch salt 4 cups oil, for deep-frying Instructions: Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats. Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.
Strawberry Coffee Cake with Cocoa Crumbs 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 3 tablespoons cocoa powder 1 teaspoon ground cinnamon Pinch fine salt 5 tablespoons unsalted butter, at room temperature 1 stick unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 1/2 cups fresh chopped strawberries Instructions: For the crumb topping: Combine the flour, brown sugar, cocoa powder, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the strawberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely. For the glaze: When the cake is cool, whisk the confectioners' sugar and milk together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
Heirloom Tomato and Grilled Corn Panzanella with Salmon 1/4 cup chardonnay vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 1/2 cup extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 12 assorted heirloom tomatoes, cut in halves or quarters (cherry tomato varieties left whole) 8 ears corn, grilled and kernels removed 8 ears corn, grilled and kernels removed 1 English cucumber, quartered lengthwise and cut crosswise into dice 1 small red onion, halved and thinly sliced 1 loaf Tuscan bread, sliced 1/2 inch thick 1 bunch fresh basil Eight 6-ounce salmon fillets Canola oil, for brushing Instructions: Whisk together the vinegar, mustard and honey in a small bowl. Whisk in the olive oil and season with salt and pepper. Put the tomatoes, corn, cucumbers and onions in a large bowl, add half of the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for at least 15 minutes. Brush the bread slices with the olive oil, season with salt and pepper and tear into pieces. Chop most of the basil leaves, reserving some whole leave for rubbing the salmon and as a garnish. Just before serving, add the bread and chopped basil to the tomato salad. Heat a charcoal or gas grill to medium high for direct grilling. Rub each salmon fillet on both sides with some of the basil leaves, brush with canola oil and sprinkle with salt and pepper. Grill until golden brown on both sides and just cooked through, about 3 minutes per side. Put the salmon on a platter and drizzle each piece with a little of the remaining dressing. Top with the salad, drizzle with more of the dressing and garnish with basil leaves.
Hawaiian Pulled Pork Pizza with Cauliflower Crust 1 tablespoon onion powder 1 1/2 teaspoons garlic powder Kosher salt and freshly ground black pepper 5 pounds boneless pork butt or shoulder One 8-ounce can crushed pineapple 1/2 cup hoisin sauce 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 head cauliflower, stalk removed 1/2 cup shredded mozzarella 1/4 cup grated Parmesan 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 2 large eggs, lightly beaten Kosher salt 1/2 cup diced fresh pineapple 1 1/2 cups shredded mozzarella 1/4 cup Pickled Red Onions, recipe follows Fresh cilantro leaves, for topping 1 red onion, thinly sliced 1 bay leaf 1/2 cup red wine vinegar 1 tablespoon sugar Kosher salt and freshly ground black pepper Instructions: For the Hawaiian pulled pork: Preheat the oven to 275 degrees F. Mix the onion powder, garlic powder, 2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl. Rub the mixture on all sides of the pork. Combine the pineapple, hoisin, honey, soy sauce, vinegar, and 1 cup water in a Dutch oven. Add the pork and bake for 6 hours (alternatively, cook the pork in a slow cooker for 8 hours on low). Shred the pork with 2 forks, removing any large pieces of fat. Return to the Dutch oven and stir to incorporate with the sauce. For the cauliflower crust: Increase the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool. Combine the cauliflower with the mozzarella, Parmesan, oregano, garlic powder, eggs and 1/2 teaspoon salt in a bowl. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake until brown and crispy around the edges, about 20 minutes. Top the pizza with 1 1/2 cups pulled pork, the fresh pineapple and mozzarella and bake until warmed through and the cheese is melted, about 10 minutes more. Garnish with pickled red onions and cilantro. Put the onions in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the bay leaf, vinegar, sugar, 1/2 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the onion and let stand about 20 minutes. Remove the bay leaf and drain the onion, discarding the liquid.
Grapefruit, Onion, and Basil Salad 2 grapefruits, trimmed of skin and cut into large slices 1/2 red onion, peeled and thinly sliced 1/3 cup pitted chopped black olives 1 bunch basil, leaves thinly sliced (about 1 cup) 2 tablespoons chopped chives 3 tablespoons aged balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Place the grapefruit slices in a slightly overlapping pattern on a serving platter. Sprinkle the onion slices over the grapefruit. Then sprinkle the olives. Top with the basil and chives. Drizzle the balsamic vinegar and olive oil over the salad. Sprinkle with salt and pepper and serve.
Risotto Cakes with Mixed Greens 2 tablespoons chopped chives or scallion greens 2 cups leftover Fontina Risotto with Chicken, chilled, recipe follows 8 small cubes fontina cheese (about 1 1/2 ounces) 1/2 cup panko (coarse Japanese breadcrumbs) 2 tablespoons extra-virgin olive oil, plus more for shallow frying Kosher salt and freshly ground pepper 8 cups mesclun greens (about 6 ounces) 1/2 bulb fennel, very thinly sliced 1 tablespoon fresh lemon juice 4 cups low-sodium chicken broth 5 tablespoons unsalted butter 1 medium onion, finely chopped 2 1/2 cups arborio rice 3 sprigs fresh thyme 1 cup dry white wine Kosher salt 1 cup finely grated Parmigiano-Reggiano cheese Freshly ground pepper 1 cup coarsely grated fontina cheese, plus more for garnish 8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups) 1/4 cup roughly chopped fresh parsley Instructions: Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken. Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover. Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate, cover with plastic wrap and refrigerate for 20 minutes. Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates. Bring the broth and 4 cups water to a simmer in a saucepan; keep warm. Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes. Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.
Sashimi Siciliano: Sicilian Sashimi Lemon-infused sea salt, to season* (See Cook's Note) 1 pound/457 g sushi grade tuna, thinly sliced Extra-virgin olive oil, for drizzling Instructions: Sprinkle sea salt on sliced tuna, drizzle with extra-virgin olive oil and serve.
Pignoli Cookies Two 8-ounce cans almond paste 1 1/3 cups confectioners' sugar 1/2 teaspoon kosher salt 3 large egg whites 1 1/2 cups pignoli (pine nuts) Instructions: Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Process the almond paste, confectioners' sugar and salt together in a food processor until crumbly. Add the egg whites and continue to process into a smooth dough. Roughly chop the pignolis and place them in a bowl. Roll tablespoon-sized pieces of the dough into balls, then roll in the chopped pignolis to loosely coat. Arrange on the prepared cookie sheets 3 inches apart. Bake 20 minutes, then remove to wire racks to cool. Cookies will last about 2 weeks in an airtight container.
Leftovers: Wasabi Salmon Salad Sandwich with Taro Chips 3 to 4 tablespoons Wasabi Aioli, recipe follows 2 cups leftover salmon from Sake Poached Salmon with Somen and Fennel Salad, recipe follows 1/2 cup fine diced celery 4 pieces foccacia bread, sliced and grilled 2 tomatoes, thinly sliced 1 head butter lettuce, washed and dried Salt and black pepper, to taste 1 large head of taro, very thinly sliced 1 tablespoon wasabi paste 2 tablespoons minced garlic 1 tablespoon minced ginger 2 tablespoons rice wine vinegar 2 egg yolks* (See Disclaimer) 1 cup canola oil Salt and black pepper, to taste 1 cup sake 1 celery, sliced 1 peeled carrot, sliced 1 small onion, sliced 1 tablespoon sugar 2 bay leaves 1 teaspoon toasted black peppercorns 2 tablespoons soy sauce Water to cover 4 (8-ounce) salmon fillets, skin removed, center cut Salt and white pepper to taste 1/2 cup ponzu 3 large sliced shallots 1 tablespoon togarashi, save some for garnish 2 tablespoons Japanese soy sauce 1/2 tablespoon sugar 3/4 cup extra virgin olive oil 2 fennel bulbs, shaved, fronds reserved for garnish 1 pound blanched somen noodles 1/2 cup sliced scallions Instructions: Preheat a deep fryer to 275 degrees F. In a bowl, mix together the Wasabi Aioli, salmon and celery. Check for seasoning. Build the sandwiches on the bread and top with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt. Plating: Serve sandwich with taro chips. In a food processor, add wasabi paste, garlic, ginger, vinegar and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator. In a salmon poacher or large sauce pot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce and water to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning. Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
Manhattan Bread Pudding ½ cup dried cherries 4 tablespoons Maker's Mark® Bourbon Unsalted butter, for the pan 4 large eggs ¾ cup sugar ¼ teaspoon salt 4 cups half-and-half 14 ounces challah or other egg bread, cut into ½-inch cubes (10 cups) Instructions: 1. In a small microwave-safe bowl, combine the cherries and 2 tablespoons bourbon. Microwave until hot, about 30 seconds. Let stand while preparing the pudding until the cherries are softened.\n\n2. Butter a 1-quart baking dish. In a large bowl, whisk the eggs, sugar, and salt. Whisk in the half-and-half and remaining 2 tablespoons bourbon until smooth. Add the bread and gently fold until evenly mixed.\n\n3. Spread half of the bread mixture in the prepared pan. Sprinkle the cherries with their soaking bourbon evenly on top, then cover with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight.\n\n4. Preheat the oven to 350°F. Uncover the bread pudding and bake until golden brown and set, about 45 minutes. Cool completely in the pan on a wire rack.
Sweet Cherry and Apricot Cobbler 3 cups self-rising cake flour 1 1/2 sticks unsalted butter, plus 3 tablespoons butter 1 1/4 cups buttermilk 3 pounds fresh apricots, rinsed, halved, pitted and sliced 1 1/2 pounds fresh sweet cherries, rinsed and pitted 3/4 cup sugar 1/2 teaspoon almond extract Buttermilk and sugar, for finishing Instructions: For the Buttermilk Biscuit Crust, place flour in a bowl and rub in 1 1/2 sticks of butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap, and allow to rest while preparing filling. For the filling, combine the apricots and cherries in a bowl and toss with sugar. Pour into a buttered 2 1/2 to 3-quart gratin dish or other shallow baking dish. Dot with 3 tablespoons of butter and sprinkle evenly with the almond extract. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.
\Slime Smoothie\ 1 large ripe banana 2 kiwi, peeled 1/2 cup crushed ice 2 tablespoons apple cider or juice Green Food Coloring Instructions: Place banana, kiwi, ice, and apple cider in a blender and blend until smooth. Add green food coloring to desired greenness.
Fresh Corn Salad 5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons cider vinegar 3 tablespoons good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves Instructions: In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Lobster and Sea Bass Moqueca Stew 2 bunches fresh cilantro leaves 2 bunches fresh parsley leaves 6 cloves garlic, chopped 10 tomatoes, roughly chopped 6 onions, chopped 4 green peppers, seeded and chopped 3 tablespoons salt Freshly ground pepper 2 bunches spring onions, finely sliced 6 limes, halved 2 large whole sea bass, cleaned 2 large lobsters, halved 5 tablespoons light olive oil 1 pint coconut milk 1/2 ladle dende oil, optional* (about 4 tablespoons) Instructions: Roughly chop nearly all of the cilantro and parsley, reserving a little of each for garnish. Place the cilantro, parsley, garlic, tomatoes, onions, peppers, salt, pepper, and most of the spring onions (reserve some for garnish) into a large heavy bowl. With a pestle, mash together all ingredients, gradually squeezing in the lime juice. Score the sea bass diagonally 3 times on each side. Stuff some of the vegetable-herb mixture into the slits and the inside of each fish and close back together. Cover the lobster halves with the vegetable-herb mixture, reserving about half of the vegetable-herb mixture for later. Heat the olive oil in a large skillet over medium-high heat. Arrange the sea bass and lobster, flesh side down in the hot pan. Cook for 2 minutes, and then pour over the coconut milk and bring to a simmer. After another 2 minutes, turn over the fish and lobster. Add the remainder of the vegetable-herb mixture, and cook for another 10 minutes, or until the fish and lobster are tender and the vegetables are cooked through. Transfer to a large serving dish and sprinkle with remaining cilantro, parsley, and spring onions. Ladle dende oil, if using, in a slow circular motion over the top.
Spiced Blueberry Jammin' Large stockpot or canning kettle Jar rack or cake cooling rack (for holding filled jars off the floor of the pot 6 (8-ounce) Mason style preserving jars with lids and bands Wide mouth canning funnel (technically optional, practically indispensable) Canning tongs (specially made for snatching jars in and out of very hot situations Large (8-ounce) ladle Paper towels or dishtowels Magnetized \lid-wand\ or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids) Medium-large saucepan Wooden spoon Hand masher Nutmeg grater (optional) 2 (12-ounce) bags frozen blueberries One (1 3/4-ounce) packet dry pectin 1/4 teaspoon star anise, ground fine 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground) 2 tablespoons lemon juice 5 tablespoons (2 1/2 ounces) cider vinegar 3 cups sugar 1/2 cup water Instructions: For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can. Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.) Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This \headspace\ is necessary for the jars to seal during processing. Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars) Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.) Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp. Recipe courtesy of Alton Brown
\Poor Man Lobster\ and Shrimp Risotto with Truffle Essence 1 pound monk fish fillet cut into 5 inch cubes 2 tablespoon flour 12 21/25 shrimp diced into 1/4 inch pieces (save 4 shrimp whole) 2 cups arborio rice 3 tablespoon butter 1 small onion chopped 3 cups chicken broth or water 2 tablespoon olive oil 1 medium onion chopped 1 medium carrot chopped 1 celery stalk chopped 1 tablespoon Tomato paste 4 large tomato peeled, seeded and diced (or one can dice tomato in juice) 4 cloves of garlic chopped 1 cup dry white wine 1/4 cup brandy 1/2 cup heavy cream thyme/bay leave Salt and pepper to taste 2 tablespoon. Truffle oil Herb of your choice for garnish (chervil, parsley, tarragon or basil) Instructions: To make the tomato sauce: In a large soup pot, heat the oil over high heat until smoking. Add the lightly floor cubed monkfish and cook for about 2 minutes, stirring frequently. Remove the fish and set aside. Add the onion, carrot and celery cook for another 5 minutes. Add the garlic, tomato and tomato paste cook for another 5 minutes. Deglaze the pan with brandy then white wine. Reduce by half and add 1cup of water (or chicken broth). Add thyme and bay leave, season with salt and pepper. Bring to a boil and reduce heat. Simmer for 15 minutes. Add the cream brings back to a boil; simmer for another 5 minutes. Check the seasoning. Set aside. To make the risotto: In a medium saucepan, melt the butter. Add the onion and cook for 2 minutes. Add the rice and cook for 1 minutes stirring frequently. Add a cup of the liquid, cook and stir until all the liquid has been absorbed. Repeat the procedure until you have used all the liquid. Add the diced shrimp and the monkfish. Add some of the tomato sauce and cook for another 5 minutes (add more sauce as needed) the risotto should be creamy but not to liquid. Serve immediately in soup bowls and garnish with one of the whole shrimp, your favorite herb, and drizzle with the truffle oil.
Mediterranean Pizza With Fresh Mozzarella 1 (14-inch) pre-baked pizza crust or 2 (8-inch) pre-baked pizza crusts 3/4 cup pesto sauce 1/2 cup sliced roasted red peppers 1/4 cup sliced sun-dried tomatoes (packed in oil) 1/4 cup sliced kalamata olives 1/4 cup pine nuts 4 cups (16 ounces) shredded mozzarella cheese 4 ounces fresh mozzarella cheese, sliced Instructions: Preheat the oven to 400 degrees F. Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices on top. Bake 12 to 15 minutes or until the pizza has reached the desired doneness.
Amaretto Pizzelles with Cherry Jam 1 1/4 cups cherry jam or preserves 2 tablespoons cornstarch 4 teaspoons water 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3 large eggs 3/4 cup granulated sugar 1/2 cup vegetable oil, plus more for brushing 3 tablespoons amaretto liqueur 1/2 teaspoon pure almond extract Confectioners' sugar, for dusting Instructions: Bring the cherry jam to a simmer in a small saucepan over medium-high heat. Whisk the cornstarch and water in a small bowl to make a paste, then stir into the jam. Bring to a boil and cook, stirring, until slightly thickened, 1 to 2 minutes. Transfer to a bowl and let cool to room temperature. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the eggs and granulated sugar in a large bowl, then add the vegetable oil, amaretto and almond extract and whisk until combined. Add half of the flour mixture to the egg mixture and whisk to combine. Add the remaining flour mixture and whisk until smooth; the mixture should look like thick pancake batter. Heat a pizzelle iron to medium high and lightly brush with vegetable oil. Working one at a time, add 1 tablespoon batter to the center of the iron, then press and cook until golden brown, 45 seconds to 1 minute. Remove the cookie and immediately roll it around a chopstick to form a thin cylinder. Place seam-side down on a rack, then remove the chopstick. Repeat with the remaining batter. Let the cookies sit at room temperature until crisp, about 2 hours. Transfer the jam to a piping bag or resealable plastic bag; snip off a corner. Pipe the jam into both ends of the cookies to fill the center. Dust with confectioners' sugar.
Confetti Whoopie Pies Nonstick cooking spray, for the baking sheets One 15.25-ounce box yellow cake mix 1/4 cup oil 2 large eggs, lightly beaten 1/4 cup confetti sprinkles 4 tablespoons unsalted butter, at room temperature One 7.5-ounce container (about 2 cups) marshmallow creme, such as Marshmallow Fluff 1 teaspoon vanilla extract 2 to 3 cups confectioners' sugar Confetti sprinkles, for rolling Instructions: For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray. Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles. Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets. For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.
Loaded Home Fries 4 medium yellow onions, thinly sliced Olive oil Kosher salt and freshly ground black pepper 12 to 14 medium red bliss potatoes, scrubbed and dried 8 large cloves garlic, halved 1 large red bell pepper, large dice 1/4 teaspoon crushed red pepper flakes 1/2 cup finely grated Parmesan 1 tablespoon red wine vinegar 1 1/2 cups shredded Cheddar Instructions: Preheat the oven to 350 degrees F. Cook the onions, potatoes and garlic: In a large bowl, toss the onions in 2 tablespoons oil, season generously with salt and pepper and spread on one side of a sheet pan. In the same bowl, toss the potatoes in 1 tablespoon oil, season generously with salt and pepper and spread on the other side of the sheet pan. Toss the garlic in the same bowl with a little oil, season with salt and pepper and add to the sheet pan. Bake in the center of the oven until completely tender when pierced with the tip of a knife, about 40 minutes. Set aside to let cool. Cook the peppers: In a large cast-iron skillet over medium heat, heat 3 tablespoons oil until hot. Add the peppers with a generous pinch of salt and cook over medium heat until tender and slightly browned, 5 to 8 minutes. Cook the home fries: Add the onions and garlic to the peppers and stir to combine. \Crush\ and break the potatoes into pieces with your hands or the bottom of a pan and add them and any juices from the pan to the peppers and onions. Season with salt and red pepper flakes. Cook the potato mixture over medium-high heat until the bottom is browned, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes. Stir in the Parmesan and vinegar. Top with the Cheddar. Place the skillet in the oven and bake until the cheese is browned, 8 to 10 minutes. Season with salt just before serving.
Tapenade 1/2 pound good black olives, such as kalamata, pitted and diced 3 tablespoons capers, drained 8 anchovy fillets 1 garlic clove, minced 1/2 cup good olive oil 1 tablespoon freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon minced fresh thyme leaves 1 tablespoon chopped fresh parsley leaves 1 baguette, sliced and toasted Instructions: Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Serve on toasts.
Braised Sunday Pot Roast 3 tablespoons unsalted butter 1 1/2 cups chopped onion 1 cup carrots, chopped 1/4 cup vegetable oil 5-pound beef roast, (chuck, rump or bottom round) covered with a layer of fat and tied 2 cloves garlic, each cut into slivers 2 tomatoes, chopped Bouquet garni parsley, leeks, bay leaf, celery stalk, sprig thyme or teaspoon dried thyme Salt and pepper Instructions: Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later. Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven. Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
Garlic Broth 3 small heads garlic, smashed and peeled 1 tablespoon olive oil 9 cups water Kosher salt to taste, optional Freshly ground black pepper to taste, optional Instructions: Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper.
Rice Balls with Bolognese Sauce, Peas, Mozzarella and Parmesan 1 tablespoon canola oil 1 pound ground beef 2 carrots, diced small 2 stalks celery, diced small 1/2 onion, diced small 3 tablespoons tomato paste 4 cups red wine 1 quart chicken stock 1 bunch fresh rosemary 1 1/2 cups fresh peas Two 28-ounce cans San Marzano tomatoes 6 cloves garlic, minced 1 bunch fresh basil, chopped 1 bunch fresh parsley, chopped Kosher salt One 8-ounce box panko breadcrumbs 1/2 cup Parmesan cheese 1/2 cup chopped fresh parsley 4 cups arborio rice 4 eggs 1 pound grated Locatelli cheese 1 cup ricotta cheese 1 cup grated fresh mozzarella cheese Peanut oil, for frying Freshly grated Parmesan, for serving Chopped fresh parsley, for serving Instructions: For the meat sauce: Heat the oil in a large pan over medium-high heat. Add the ground beef and cook until browned. Remove the ground beef to a plate with a slotted spoon and set aside. Add the carrots, celery, onion and tomato paste to the pan and cook for about 5 minutes. Then, add the cooked ground beef and red wine. Cook for another 10 minutes. Add the chicken stock and rosemary, bring to a simmer until the sauce has reduced, about 45 minutes. Fold in the peas. For the tomato sauce: Blend the tomatoes in a blender or food processor. Add the tomatoes and garlic to a large pot. Tie the basil and parsley together in a bundle using kitchen string and add to the pot. Heat over medium heat, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Season with salt. Remove the herb bouquet. For the breadcrumb mixture: Mix together the breadcrumbs, Parmesan and parsley in a bowl. For the Arborio rice balls: Bring a large pot of water to a boil. Simmer the rice, covered, until the liquid has evaporated and the rice is cooked through, about 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff the rice with a fork. Spread the rice out on a sheet tray to cool, until it is just slightly warm. Put the cooled rice into a large bowl. Fold the eggs and the Locatelli cheese into the rice, being careful not to overwork and damage the rice. Form some of the rice into a \cup\ shape. Holding it in one hand, put some of the meat sauce inside the cup. Add some of the ricotta and fresh mozzarella, and a little more meat sauce. Make a second \cup\ of rice and press it together with the filled cup. The rice ball should be about the size of a baseball. Continue with the remaining rice and filling. Fill a heavy-bottomed saucepan with 6 inches of peanut oil and place over medium heat until it reaches 350 degrees F. Roll the rice balls in the breadcrumb mixture. Deep-fry until golden brown, 10 to 15 minutes. Spoon the tomato sauce on the bottom of each plate. Place a rice ball in the center of the dish. Top with freshly grated Parmesan and parsley.
Oven Steak Fries 5 russet potatoes, cut into thin wedges 3 tablespoons extra-virgin olive oil 1 teaspoon dried thyme, eyeball it 1 teaspoon dried oregano, eyeball it 1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning, or salt and pepper Instructions: Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.
Jalapeno Danger Dog 1/3 cup mayonnaise 1/3 cup sour cream 2 teaspoons chipotle in adobo sauce 4 ounces pepper jack cheese, cut into 2- by 1/4- inch sticks 6 large jalapenos, halved, stemmed, ribs and seeds removed 8 ounces fresh hot Italian sausage, casings removed (from about 2 sausages) 12 strips bacon 6 hot dog buns Chopped scallions, for topping Instructions: Prepare an outdoor grill for medium heat. Stir together the mayonnaise, sour cream and chipotle in a adobo in a small bowl. Refrigerate it while you make the danger dogs. Put 1 cheese stick into each jalapeno half, then fill with some sausage, pressing in and making sure the cheese is fully covered. Tightly wrap each jalapeno half in a strip of bacon, pressing it firmly so the bacon sticks to the chorizo. Grill the jalapenos cut-side down, moving as needed to avoid flareups, until the bacon on the bottom is brown and crispy and the sausage is cooked, about 10 minutes. Flip and continue to cook until the bacon on the other side is brown and crispy, another 10 minutes (to keep the melted cheese from leaking out, do not flip again). Put 2 grilled jalapenos in each bun, top with the spicy mayonaise and sprinkle with scallions.
Creamy Celery Soup 1 teaspoon butter 2 teaspoons vegetable oil 2 cups celery, roughly chopped 1/4 cup onions, roughly chopped 3 tablespoons flour 1 1/2 cups chicken stock 1 1/2 cups heavy cream Salt and pepper to taste Pinch of dried thyme Pinch of dried oregano Pinch of dried tarragon 2 teaspoons celery seeds, toasted and ground Celery leaves for garnish Instructions: In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer. Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves
Sauteed Broccoli Rabe 4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed 1/4 cup olive oil 3 garlic cloves, chopped 1/2 teaspoon dried crushed red pepper flakes 1/3 cup raisins Salt 2 tablespoons pine nuts, toasted Instructions: Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.
Bruschetta Chicken 3 cups diced crusty bread 5 tablespoons olive oil Kosher salt and freshly ground black pepper 6 chicken cutlets (thin-cut chicken breast) 5 Roma tomatoes, diced 2 cloves garlic, pressed 6 fresh basil leaves, chiffonade, plus whole fresh basil leaves for garnish 3 tablespoons balsamic reduction/glaze Instructions: Preheat the oven to 375 degrees F. Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side. Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside. Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.
Honey Tangerine Soda 3 ounces freshly squeezed honey tangerine juice 1-ounce grenadine Club soda Orange wheels, to garnish Instructions: In a tall, ice-filled mixing glass, add tangerine juice and grenadine. Shake and pour into an ice-filled tumbler. Top with club soda. Garnish with orange wheels.
Vanilla and Blueberry Cheesecake Pudding 1 tablespoon sugar 2 teaspoons fresh lemon juice 1/2 cup fresh or frozen blueberries 3 tablespoons sugar 2 tablespoons cornstarch Pinch of kosher salt 1 1/4 cups cold 2% milk 1 teaspoon vanilla extract 1/4 cup reduced-fat cream cheese (Neufchatel) 2 graham crackers, crushed Instructions: To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat. To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese. Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.
Salt and Pepper Shrimp 2 pounds extra-large shrimp, shells on Peanut oil, for frying 2 large eggs 1 cup chilled club soda 3 cups cornstarch Kosher salt and freshly ground black pepper 2 serrano chilies, sliced 2 cloves garlic, finely chopped 1 (1-inch) piece fresh ginger, peeled and finely chopped 2 tablespoons chopped fresh cilantro, plus more for garnish 1 tablespoon low-sodium soy sauce 1 tablespoon sake Instructions: With kitchen shears, cut through the shell of the shrimp down the back to the tail. Remove the vein and rinse them well. Butterfly the shrimp by cutting almost all the way through the shrimp with a knife. Pat dry and set aside. Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. While the oil is heating, whisk the eggs and club soda together in a large bowl. Whisk in 2 cups cornstarch making sure to get out any lumps. The batter should be the consistency of heavy cream. Season generously with salt and pepper - remember it is called Salt and Pepper Shrimp! Put the remaining cornstarch on a platter and season it well with salt and pepper. Working in batches, dredge the shrimp in the cornstarch and shake off any excess. Dip the shrimp in the batter and let the excess batter drip off. Slide the shrimp into the hot oil and cook about 3 minutes until golden brown, turning them once during cooking. Remove and drain on paper towels. Scoop out any floating bits of batter from the oil, they will burn. Season the shrimp with salt and pepper while they're still hot and put them onto a serving platter. When all the shrimp have been cooked, carefully pour out all but 2 tablespoons oil into a safe container. Add the chilies, garlic, and ginger and stir-fry for about 1 minute. Take the wok off the heat and pour in the soy sauce and sake. Cook for 1 minute, then pour this mixture over the fried shrimp. Garnish with cilantro.
Air Fryer Brown Sugar Ham One 2- to 3-pound fully cooked quarter-cut, spiral-cut ham 2/3 cup packed light brown sugar 1 tablespoon apple cider vinegar 1 tablespoon yellow mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon ground cinnamon 1/2 teaspoon chili powder 1/8 teaspoon ground allspice Instructions: Remove the ham from the refrigerator and allow it to come to room temperature, about 30 minutes. Mix the sugar, vinegar, mustard, Worcestershire, cinnamon, chili powder and allspice in a small bowl. Cut two 20-inch sheets of heavy-duty foil, overlap them perpendicularly and place the ham in the middle skin-side up. Pour the sugar mixture over the ham, making sure the ham is fully covered. Cover the ham with the foil and seal it to keep the mixture from leaking. Put the ham in a 6-quart air fryer and cook at 325 degrees F for 30 minutes (see Cook's Note); when you open the foil, the ham will be starting to brown and there will be plenty of juices in the foil. Baste the ham thoroughly with the juices. Continue to cook, uncovered, until the slices begin to come apart and the top is a deep brown, another 20 minutes. Baste the ham again with the juices. Continue to cook until the ham is dark and shiny on top but still pink and juicy in the center and an instant-read thermometer registers 140 degrees F, an additional 10 minutes. Transfer the ham to a serving platter and pour the juices into a small saucepan. Let the ham rest for 10 minutes. Simmer the juices over medium-low heat until they thicken into a syrup, about 10 minutes. Pour the sauce over the ham and serve warm or at room temperature.
Caramelized Essence of Celery Consomme 14 ounces brunoised celery 1 1/2 pounds chicken meat, ground 1 3/4 ounces brunoised onions 1 3/4 ounces peeled and brunoised carrots 1 3/4 ounces brunoised leeks 2 egg whites 1 1/2 quarts veal stock, chilled 1 1/2 quarts chicken stock, chilled 2 whole tarragon sprig 8 whole parsley stems 10 whole black peppercorns crushed 2 whole bay leaves 3 whole thyme sprigs 10 ounces celery, cut into paysanne 10 ounces potatoes, cut into paysanne Instructions: In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized. Transfer to a stainless steel bowl, and set in an ice bath to cool. In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well. In a large pot, combine the chilled stocks. Add a small amount of the stock to the chicken mixture. Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well. Transfer the chicken mixture to the stockpot. Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed. Simmer on very low heat for 20 minutes. Strain through cheesecloth and return to the stockpot. Reheat, removing excess fat with absorbent paper. Blanch the celery and potato paysanne in boiling salted water, until crisp-tender. Shock in ice water and drain well. When ready to serve, place the paysanne vegetables, in 4 heated bowls. Carefully ladle 4 to 6 ounces of the celery essence into the bowls.
Chocolate Mandarin Ice Cream 3 cups milk Zest of 3 mandarin oranges or tangerines, julienned 5 ounces bittersweet chocolate, chopped fine 1 ounce cocoa powder 6 egg yolks 8 ounces sugar 1 cup cream 1/2 teaspoon vanilla extract Instructions: Combine milk and orange or tangerine zest in a medium heavy pot. Heat to just below a simmer and turn off heat. Let infuse for 30 minutes. Bring back to just below the simmer, then mix in cocoa powder and chocolate, combining well. In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has become quite thick. Add cold cream to stop the cooking and stir in vanilla extract. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container, cover, and freeze completely.
Arthur Avenue Burger 1 tablespoon olive oil 3 cloves garlic, finely chopped 1/4 teaspoon red chile flakes 3/4 cup ketchup 2 teaspoons finely chopped fresh oregano leaves 2 teaspoons red wine vinegar 2 tablespoons finely chopped fresh basil leaves Kosher salt and freshly ground black pepper 1 cup grated fontina cheese, parmesan, asiago, or a combination of any or all 2 teaspoons all-purpose flour 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 1 1/2 tablespoons canola oil 4 ciabatta rolls or sesame seed hamburger buns, split; toasted, if desired (see Cook's Note) 1 handful of baby arugula leaves Instructions: To make the ketchup, heat the oil in a small nonreactive saucepan over medium heat. Add the garlic and chile flakes and cook for 1 minute. Add the ketchup and oregano and cook for 2 minutes. Remove from the heat and stir in the vinegar and basil and season with salt and pepper. Transfer to a bowl and let cool to room temperature or cover and refrigerate for up to 1 day. Bring to room temperature before serving. To make the fricos, combine the cheese and flour in a bowl. Heat an 8-inch nonstick pan over medium-high heat. Add 3 tablespoons of the cheese mixture and cook until light brown on the bottom. Turn over with a heat-proof silicone spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe out the pan with a paper towel and repeat to make 3 more fricos. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above. IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. Place the burgers on the bun bottoms. Add some of the arugula to each burger, top with the fricos, and then add a dollop of the ketchup. Top with the bun tops and serve immediately.
Cherry Pie with Lattice Top 1 can cherry pie filling 12 ounces frozen mixed berries, drained 1 tablespoon Kirsch (cherry liqueur) 1 box ready made pie crust Flour, for dusting 1 egg, lightly beaten 1 tablespoon sugar Instructions: Preheat oven to 375 degrees F. In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside. Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.
Roasted Garlic and Pecan Beurre Blanc 2 heads garlic, roasted 3 cup cider vinegar 3 cup white wine 2 tablespoons minced shallots 1 to 2 sticks unsalted butter, cold Salt and pepper to taste 1/3 cup toasted crushed pecans Pinch cayenne pepper Instructions: Remove meat of garlic from skins and mash. Place in saucepan. To the garlic add vinegar, wine and shallots. Over low to medium heat reduce mixture to consistency of jam. Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy. Season with salt and pepper. Stir in pecans and cayenne pepper Serve over steamed cauliflower
Baked Rigatoni with Bechamel Sauce 1 stick unsalted butter (4 ounces) 1/2 cup and 2 tablespoons all-purpose flour 1 quart whole milk, at room temperature Pinch fresh nutmeg Sea salt and white pepper 1 cup grated fontina 1/2 pound thinly sliced prosciutto, julienned 1 pound dry rigatoni 3 tablespoons unsalted butter, diced Instructions: Preheat oven to 425 degrees F. In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside. In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce. Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
Almost-Famous Corn Salsa 1/2 small poblano chile pepper, seeded 3 teaspoons extra-virgin olive oil Kosher salt 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed 1 small jalapeno pepper, seeded and chopped 2 tablespoons chopped fresh cilantro 2 tablespoons chopped red onion 2 tablespoons fresh lime juice 1/2 teaspoon sugar Instructions: Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop. If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
Cavatelli With Tomato Sauce and Ricotta Kosher salt 12 ounces cavatelli pasta 1/4 cup extra-virgin olive oil 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 3/4 cup torn fresh basil 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1 cup ricotta cheese 1/4 cup grated pecorino romano cheese Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook until the garlic is soft but not browned, 3 to 4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes. Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.
Fajita Skewers 1/4 cup lime juice 1 tablespoon chopped garlic 1 tablespoon hot sauce 1 tablespoon canola oil 1 tablespoon chili powder Kosher salt Freshly ground black pepper 2 green peppers 2 medium onions 1 1/2 pounds top round 1 cup sour cream, to serve 2 tablespoon chopped cilantro, for garnish Instructions: In a large resealable mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside. Slice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours. Mix the reserved marinade with the sour cream and refrigerate. If using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables. Remove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnished with the flavored sour cream and cilantro.
Korean Barbecued Flank Steak on Hot and Sour Slaw Salad 2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning) 1/4 cup Tamari dark soy 2 tablespoons honey 2 teaspoons hot red pepper flakes, divided 4 large cloves garlic, chopped, divided 2 teaspoons toasted (dark) sesame oil, eyeball it 2 scallions, finely chopped Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan 2 pounds flank steak 1 pound bok choy or Napa cabbage, trimmed and shredded with a knife 1/2 red bell pepper, thinly sliced 1 cup sauerkraut (it will taste like kim chee when combined with hot pepper flakes) Instructions: In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness. Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat. To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.
Chili Beans 4 cups dried pinto beans 1 ham hock One 15-ounce can tomato sauce 1/4 cup chili powder 1/4 cup brown sugar 2 to 3 tablespoons white vinegar 5 cloves garlic, minced 1 onion, diced Salt and freshly ground black pepper Instructions: Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours. Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chili powder, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and 2 teaspoons pepper. Bring to a boil, lower the heat and simmer, adding a little more liquid if the level gets too low, until the beans are tender, 3 to 4 hours. Taste, and season with additional salt and pepper if needed.
Pork Chili Cheese Dip 1 tub of Curly's Sauceless Pork 2 (8 ounce) packages softened cream cheese 1 (15 ounce) can chili without beans 16 ounces shredded cheddar cheese 1 (13.5 ounce) package regular or taco flavored tortilla chips Instructions: Spread cream cheese on the bottom of a microwave safe dish. Add Curly's sauceless pork. Pour chili over the pork and top with shredded cheddar cheese. Microwave on high for 5 minutes or until the cheese melts. Serve with tortilla chips.;
Bus Stop Blueberry Muffins Nonstick cooking spray, for the muffin pan 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 cup whole milk 1/4 cup vegetable oil 1/4 cup sugar-free applesauce 1/4 cup honey 2 tablespoons full-fat Greek yogurt 2 teaspoons pure vanilla extract 1 large egg, beaten 1 cup blueberries 1/2 cup quick-cooking oats 3 tablespoons raw sugar Instructions: Preheat the oven to 425 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray. Whisk together the whole wheat flour, baking powder and salt in a medium bowl until completely combined. Whisk together the milk, vegetable oil, applesauce, honey, yogurt, vanilla and egg in a large bowl until smooth. Add the dry ingredients to the wet ingredients in 2 additions, whisking until completely smooth between each addition. Fold in the blueberries and oats. Divide the batter evenly among the cups of the prepared muffin tin, with a heaping 1 tablespoon batter per muffin. Sprinkle the tops with the raw sugar. Bake until a tester inserted into the center comes out clean, 10 to 12 minutes. Transfer the pan to a wire rack to let the muffins cool for 5 minutes. Use an offset spatula to remove the muffins from the tin onto the wire rack to cool completely, about 30 minutes.
Curried Rice With Smoked Trout 4 large eggs 1 1/2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 teaspoons curry powder 3 plum tomatoes, chopped 1 1/2 cups basmati rice Kosher salt and freshly ground pepper 1/4 cup chopped fresh cilantro 4 cups mixed greens or baby spinach Juice of 1/2 lemon 4 ounces smoked trout, flaked Instructions: Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper. Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.
Smoky Dry-Rubbed Grilled Chicken with Alabama White Sauce One 4- to 5-pound whole chicken 3 tablespoons Miss Brown's House Seasoning, recipe follows 2 tablespoons light brown sugar 1 teaspoon dried oregano 1 teaspoon smoked paprika 1 teaspoon dried parsley Kosher salt 1 cup mayonnaise 2 tablespoons light brown sugar 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 teaspoons prepared horseradish 2 teaspoons hot sauce 1 teaspoon dry mustard Juice of 1/2 lemon (about 1 tablespoon) Kosher salt and freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves. Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit. Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side. For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl. Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
Roasted Sweet Potato, Lime and Chipotle Soup with Sweet Potato Chips 3 pounds yams or sweet potatoes, peeled and cut into 1inch pieces 1 yellow onion, peeled and quartered 1/2 bunch chopped fresh thyme 1/4 bunch chopped fresh sage 2 tablespoons olive oil 1 teaspoon coarse salt 4 to 5 cups chicken stock 4 dried chipotle chiles, stemmed and seeded Juice of 2 limes 1 tablespoon brown sugar Pinch nutmeg Cracked black pepper to taste 1/2 cup cream 1 bunch green onions, sliced thin (optional garnish) 12 sweet potatoes 1 pint peanut oil Salt to taste 2 cups heavy cream 1/4 cup buttermilk Instructions: Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer. Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes. Remove vegetables from oven and process in a blender until pureed. Slowly add chicken broth and process until smooth. Pour soup into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove and discard the whole chipotle chiles, stir in cream and adjust seasonings. Ladle into soup bowls and garnish with green onion, fried sweet potato chips and crema. Make the sweet potato chips: Peel sweet potato. Using a mandoline or food processor fitted with the 2 millimeter slicing blade, cut into 1/1-6 inch slices, lengthwise. Heat oil in a large stock pot or saucepan to deep-fry temperature (350 degrees F). Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags. For the crema: Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.
Caesar Salad with Homemade Dressing 2 eggs, coddled (if desired) then separated and yolks reserved (see Cook's Note) 2 tablespoons fresh lemon juice 2 to 3 dashes Worcestershire sauce 2 boneless anchovy fillets, minced 2 cloves garlic, minced 1 cup olive oil, canola oil or equivalent light salad oil Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper 1/4 French baguette 3 tablespoons olive oil 1/2 cup shredded Parmesan 2 teaspoons fresh thyme leaves Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper 2 large heads romaine lettuce 1/3 cup grated Parmesan Instructions: Preheat the oven to 375 degrees F. For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use. For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately. For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.
Caramel Pecan Diamonds 2 cups flour 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon baking powder 1 stick cold, unsalted butter 2 large eggs 2/3 cup light corn syrup 1 1/4 cups light brown sugar 1/2 stick unsalted butter 1/2 cup heavy cream 2 teaspoons vanilla extract 1 tablespoon dark rum 4 cups chopped pecans Instructions: For the dough, combine the dry ingredients in a mixing bowl and stir well to mix. Cut the butter into 8 to 10 pieces and add to the dry ingredients. Rub the butter in finely; be careful that the mixture remains cool and powdery. Beat the eggs lightly and stir them into the dough with a fork. Continue stirring until the dough masses together. Remove the dough to a floured surface and knead lightly, until the dough is smooth. Form the dough into a rectangle about 1-inch thick and wrap in plastic. Chill the dough until it is firm, about 1 hour. Butter a 10 x 15-inch jelly roll pan. Roll the dough to a rectangle about 12 x 17 inches. Roll the dough onto the rolling pin, then unroll it into the pan. Press the dough well into the bottom and sides of the pan and fold the excess dough into the pan. Make a high fluted edge around the edge of the pan. Chill the dough-lined pan while preparing the filling. Preheat the oven to 350 degrees F. Combine the corn syrup and sugar in a saucepan and mix well. Place on medium heat and stir occasionally, until the syrup comes to a boil. At the boil, add the butter and cream and return to a boil. Simmer the mixture for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla and rum. Place the chopped pecans in a heatproof mixing bowl. Pour the cooked syrup over the pecans and stir well to mix. Pour the filling on the dough in the pan and spread it evenly with a metal spatula. Bake the pastry on the lowest rack of the oven for about 30 minutes. Turn the pan occasionally to make sure that the dough and the filling bake evenly. Remove the pan from the oven and cool it on a rack to room temperature. Wrap the pan in plastic wrap and chill overnight. To unmold the pastry, run a small, sharp knife between the crust and the sides of the pan. Place the pan on low heat for a few seconds to loosen the pastry. Place a cookie sheet on the top and invert. Remove the pan in which the pastry baked and replace it with a cutting board. Invert, remove the cookie sheet and trim away the edges of the pastry. Cut the pastry into 1 1/2- inch diamonds.
Shrimp Cocktail Phyllo Cups 1 4-ounce can tiny shrimp, drained 3 tablespoons diced celery, plus 2 tablespoons finely chopped celery leaves 3 tablespoons diced red onion 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/3 cup cocktail sauce 15 frozen mini phyllo shells (one 1.9-ounce package), thawed Instructions: Stir together the shrimp, celery, red onion, lemon zest, lemon juice and olive oil in a medium bowl until well mixed. Season with salt and pepper. Divide the cocktail sauce among the phyllo shells and fill with the shrimp salad. Garnish with the celery leaves.
Banana Pudding 2 cups milk (whole, 2 percent fat, or 1 percent fat) 1/2 vanilla bean, split lengthwise 6 egg yolks 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon cold unsalted butter 2 bananas, sliced 1 cup cream 2 tablespoons sugar 2 tablespoons cocoa powder Banana leaves, optional Instructions: Combine the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Stir in the banana slices and pour into dessert cups and chill, covered if you don't want a skin, uncovered if skin is your thing. Whip the cream with the sugar and cocoa powder until stiff. Keep chilled until ready to serve. Cut banana leaves in long triangles and stick it at the back of the pudding for decoration. Top pudding with a dollop of cocoa whipped cream.
Chocolate Dipped Banana Cupcakes with Banana Buttercream 1 1/2 cups granulated sugar 3/4 cup (1 1/2 sticks) unsalted butter 1 teaspoon vanilla bean paste 3 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed ripe bananas 3/4 cup buttermilk 1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2 1/4 cups granulated sugar 4 eggs 1 1/2 teaspoons vanilla bean paste 9 ounces semisweet chocolate chips 1/2 cup heavy cream, plus more as needed 1 1/2 cups (3 sticks) unsalted butter 2/3 can sweetened condensed milk 1 1/2 teaspoons vanilla bean paste 1 teaspoon banana bakery emulsion 2 ripe bananas, mashed Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 44 cupcakes). For the banana cake batter: In a large bowl, mix together the sugar, butter, vanilla and eggs. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture. Add the bananas and buttermilk and beat together well. For the dark chocolate cake batter: Put the cocoa in a medium heatproof bowl, pour 2 cups boiling water over it and whisk until smooth. Let the mixture cool. Sift together the flour, baking soda, baking powder and salt in a medium bowl and set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at time, and then stir in the vanilla. Add the flour mixture alternately with the cocoa mixture. Fill the cupcake liners one-third full with the banana cake batter. Add the dark chocolate cake batter on top, filling the liners about two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting. For the ganache: Melt the chocolate chips and heavy cream in a double boiler, stirring the entire time. (Be careful not to get steam or water into your chocolate mixture, as it will seize.) Stir until completely melted and smooth. Add additional cream as needed a tablespoon at a time. For the buttercream: In a large bowl, whip the butter until light and fluffy. Gradually add the sweetened condensed milk, vanilla, banana bakery emulsion and bananas. Whip until smooth and creamy. Pipe the frosting onto the cupcakes. Drizzle with the chocolate ganache using a squeeze bottle or spoon.
Asian-Style Braised Short Ribs 5 pounds beef short ribs, cut into 4-ounce portions 1 cup soy sauce 1/4 cup rice wine vinegar 3 cloves garlic, peeled and smashed 1 (5-inch) stalk lemongrass, halved and smashed 1 tablespoon peeled and minced ginger 1/2 cup light brown sugar 1 quart water 1/2 cup sliced green onion bottoms, white part only 3/4 teaspoon crushed red pepper 1/4 cup fresh orange juice 1/4 cup hoisin sauce 2 tablespoons fresh lemon juice Jasmine Rice, for serving 2 teaspoons finely grated orange rind, for serving Sliced green onion tops, optional for garnish Instructions: Preheat the oven to 350 degrees F. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid. Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F. Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice. Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
Pheasant Napolean 1 piece puff dough approximately, 5-inches by 5-inches Egg wash Clarified butter 1 pheasant breast boned, quartered and pounded slightly 1 cup seasoned flour (salt, white pepper, sage) 2 red pepper rings 1/2-inches thick 6 shiitake mushrooms 1/2 cup fresh spinach 2 ounces pheasant sauce 1 quart water 3 ounces pheasant scraps and trimmings 1 bay leaf 2 ounces sherry or Madiera 2 ounces carrot, onion and celery trimmings Instructions: Cut puff dough from corner to corner to get 2 triangles, brush with egg wash and sprinkle with fresh ground pepper, prick slightly with a fork and bake in a preheated 400 degree oven until golden brown. In a very hot pan add a small amount of butter, dredge pheasant in flour and saute until done but not brown. Set aside, add peppers and mushrooms. Add more butter if necessary and saute until done. Now add spinach for a few seconds then remove all from the heat. Now place one of the puff dough pieces in the center of the plate, then a piece of pheasant, then a pepper, then pheasant, then a mushroom, then pheasant, then spinach and so on. Top with the puff dough and a red pepper ring. Garnish plate with the remaining mushrooms and drizzle with sauce. Simmer all ingredients approximately 1 hour, strain, and reduce until there is approximately 4 ounces left. Add cornstarch slurry to tighten slightly and season with salt and white pepper to taste