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Spice Wizard's Sweet Herb and Jack Barbecue Sauce 1 cup chopped yellow cooking onion 1/4 cup chopped green bell pepper 1 tablespoon pre-crushed garlic 1/4 cup packed dark brown sugar 2 tablespoons dry parsley 2 teaspoons course ground black pepper 2 teaspoons dry oregano 2 tablespoons dry mustard powder 1/2 teaspoon salt 1 teaspoon dry rosemary 1/2 teaspoon ground cayenne pepper 1/2 teaspoon whole cloves 1 tablespoon chili powder 2 tablespoons Worcestershire sauce 1/4 cup honey 1 tablespoon lemon juice 1 tablespoon virgin olive oil 1/2 cup Jack Daniels Old #7 1 (24 ounce) bottle ketchup Instructions: Add all ingredients but the Jack Daniels and ketchup into a food processor. Mix together until well ground and blended. Add the Jack Daniels and the ketchup. Blend again. Mixture is ready for use.
Baked Farro and Butternut Squash 6 thick-cut slices applewood-smoked bacon 2 tablespoons good olive oil 1 tablespoon unsalted butter 1 1/2 cups chopped yellow onion (1 large) 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1 1/2 cups pearled farro 3 cups good chicken stock, preferably homemade 3 cups (3/4-to-1-inch-diced) peeled butternut squash 1/2 cup freshly grated parmesan cheese Instructions: Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry. Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.
Frank's Marinara Sauce 1/4 cup olive oil 12 ounces fatback, scored, optional 3 cloves garlic, mashed 1/2 onion, diced One 35-ounce can whole tomatoes, such as San Marnano Tomato's Salt and ground pepper Dried oregano 6 fresh basil leaves, torn Instructions: In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes. Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste. After finished, turn off the heat and add the basil.
Skillet Glazed Carrots with Thyme 1 1/2 pounds carrots, peeled and cut into 1-inch pieces 1 tablespoon unsalted butter 1 teaspoon sugar 2 sprigs fresh thyme, plus more for garnish, optional Kosher salt and freshly ground black pepper Instructions: Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using.
Angel Hair with Crushed Tomatoes and Basil Salt and pepper 2 pounds ripe tomatoes 1 garlic clove 1 teaspoon sugar ¼ cup extra-virgin olive oil 1 pound angel hair pasta ½ cup fresh basil leaves Instructions: 1. Bring a large pot of water to a boil and generously salt it. 2. Cut a slit in the stem end of each tomato. Gently lower the tomatoes into the boiling water. Boil until the skin peels back from the slits, about 30 seconds. With a slotted spoon, transfer to a large bowl. Keep the water boiling. 3. While the tomatoes cool, on a cutting board, finely mince the garlic with the sugar into a paste. Peel off and discard the tomato skins, then transfer the tomatoes to a large bowl. With your hands, crush the tomatoes until chunky. Add the garlic-sugar paste and oil and crush the tomatoes into fine bits. 4. Add the pasta to the boiling water and cook until just al dente. Drain and transfer to the tomato sauce. Toss well. Tear the basil leaves into the bowl, season to taste with salt and pepper, and toss again. 5. Wipe up any oil drips or tomato sauce splatters from the counter with Clorox® Disinfecting Wipes*. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
Apple-Tahini Dacquoise Cake 3 tablespoons sesame seeds, plus more for topping, optional 1 cup salted roasted almonds 1 3/4 cups granulated sugar 1/4 cup apple juice 1 tablespoon cream of tartar 1/2 teaspoon kosher salt 6 large egg whites, at room temperature 2 cups apple juice 2 medium apples (about 1 pound), such as Golden Delicious or Gala, peeled, cored and cut into 1/2-inch pieces 2 tablespoons honey 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt Juice of 1/2 lemon 1/2 cup walnut halves, finely chopped, plus more for topping, optional 4 sticks (1 pound) unsalted butter, at room temperature 1 cup tahini 3 cups confectioners\u2019 sugar 1 tablespoon pure vanilla extract 1 teaspoon kosher salt Instructions: For the dacquoise cake: Position oven racks in the upper and lower thirds of the oven and preheat to 275 degrees F. Line 2 large baking sheets with parchment. Using a bowl as a guide, draw two 7-inch circles on one piece of parchment with a pencil and one 7-inch circle on the other piece; flip the parchment so the markings are underneath. Fill a medium saucepan with 2 inches of water and bring to a boil over medium-high heat. Toast the sesame seeds in a medium skillet over medium heat, tossing a few times so they do not burn, until golden brown, 3 to 4 minutes. Transfer immediately to a food processor. Add the almonds and 1 cup of the granulated sugar and process until the mixture is finely ground and resembles flour. Transfer the mixture to a large bowl and fold in the apple juice until combined. Whisk the cream of tartar, salt, egg whites and remaining 3/4 cup granulated sugar in the heatproof bowl of a stand mixer. Place the bowl on top of the pot of boiling water. Reduce the heat to low and cook, whisking the mixture constantly so the eggs don't start to cook, until the mixture is white and the sugar has dissolved completely, 2 to 3 minutes. Remove the bowl to the stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until stiff peaks form and the mixture is silky, 4 to 5 minutes. Spoon about 1 cup of the egg white mixture into the almond flour mixture and gently fold with a large rubber spatula until combined. Fold the remaining egg white mixture into the bowl until just combined, taking care not to overmix. Clean the mixer bowl and set aside to use again. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake for 1 hour and 30 minutes, then switch the position of the pans and continue to bake until the meringue layers are firm, dry and golden, 30 to 45 minutes longer. The layers are done when they easily peel off the parchment. Let cool slightly on the baking sheets, then peel off the parchment and transfer to a rack to cool completely, about 1 hour. For the apple compote: Meanwhile, put the apple juice in a medium saucepan and bring to a boil over high heat. Continue to boil until the juice has reduced by half, 8 to 10 minutes. Reduce the heat to medium low, add the apples, honey, cinnamon, salt and lemon juice and cook, stirring occasionally, until the apples are softened and the liquid is thick, 15 to 20 minutes. Fold in the walnuts, then transfer the mixture to a medium bowl to cool completely, about 30 minutes. For the tahini buttercream: Add the butter and tahini to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well combined and light and fluffy, 4 to 5 minutes. Gradually add the confectioners' sugar and beat until combined. Add the vanilla and salt and beat just to combine. Cover the bowl and set aside until ready to use. To assemble the cake: Put 2 meringue layers on a baking sheet; spread a third of the buttercream onto each, to the edge. Divide the apple compote between the 2 meringue layers on top of the buttercream and spread, leaving a little space around the edge. Place one of the compote-topped meringues on a platter and stack with the other compote-topped meringue. Top with the last meringue, then cover the top with the remaining buttercream, making large swoops and swirls. Top with chopped walnuts and sesame seeds, if desired. Refrigerate the cake for at least 1 hour and up to overnight before serving. Let sit at room temperature 30 minutes to 1 hour before slicing.
Meatloaf with Collard Greens and Mac and Cheese 4 pounds ground beef 1/2 cup whole milk 1 cup yellow onion, diced 2 tablespoons chopped garlic 1/2 cup steak sauce, such as Heinz 57 1 cup Italian breadcrumbs 1/4 cup chopped fresh parsley 2 tablespoons kosher salt 1 tablespoon fresh ground black pepper 2 cups BBQ Sauce, recipe follows 2 smoked ham hocks 8 ounces yellow onion, diced 4 ounces carrot, diced 4 ounces celery, diced 2 corn cobs (kernels cut off and reserved for other uses) 1/2 stick butter, unsalted 1 yellow onion, sliced 2 tablespoons chopped garlic 1 teaspoon red chile flakes 2 pounds collard greens, tough ribs removed, leaved cut into 1-inch ribbons 1/2 cup apple cider vinegar 2 cups apple juice Kosher salt and black pepper Kosher salt and black pepper 2 ounces butter 2 ounces flour 4 cups whole milk 16 ounces cream cheese 2 pounds shredded cheddar 1 cup chicken stock 2 pounds cooked elbow macaroni 1 tablespoon kosher salt 1 teaspoon fresh ground black pepper 4 sticks (16 ounces) unsalted butter 1 yellow onion, diced 1/4 cup chopped garlic 1/4 cup dark chili powder 2 tablespoons smoked paprika 1 tablespoon dry mustard 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne 3 cups brown sugar 3 cups molasses 3 quarts ketchup 1 cup Dijon mustard 1 cup Worcestershire sauce 1 cup cider vinegar Kosher salt and fresh ground black pepper Instructions: For the meatloaf: Preheat the oven to 375 degrees F. Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well. Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking. Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating. For the ham hock broth: Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens. For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper. For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly. Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce. Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper. For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve. Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved. Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon
Magic Cornbread 3 tablespoons unsalted butter, melted, plus extra butter for brushing the baking dish 1 cup heavy cream 1/4 cup sugar Kosher salt 2 large eggs 2 cups milk 1 tablespoon plus 1 1/2 teaspoons white distilled vinegar 1 cup fine yellow cornmeal 3/4 cup all-purpose flour 2 teaspoon baking powder 1/2 teaspoon baking soda Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish that is at least 2 inches deep. Place the buttered dish in the oven while you mix the batter. Whisk together the heavy cream, 1 teaspoon of the sugar and 1/2 teaspoon salt in a small bowl and set aside. Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well. Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl. Add the flour mixture to the egg mixture and stir until just combined. Pour the batter into the preheated dish, then slowly, pour the seasoned cream into the center of the batter about 1-inch away from the edge. Don't stir the cream into the batter. Bake until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm.
The Best Mulled Wine 3 cups apple cider 5 whole cloves 4 cinnamon sticks 1 teaspoon whole allspice berries 1 teaspoon black peppercorns Two 750-milliliter bottles dry red wine 2 cups ruby port 2 clementines, thinly sliced, seeds removed 2 apples, thinly sliced, seeds removed Instructions: Add the cider, cloves, cinnamon, allspice and peppercorns to a medium pot. Bring to a boil, then lower the heat and simmer until reduced by a third, about 10 minutes. Strain the cider through a sieve into a clean pot, then discard the spices. Add the red wine, port, half the clementines and half the apples. Cover and cook over medium-high heat until warmed through, 5 to 7 minutes. Reduce the heat to low to keep warm. Garnish cups of warm mulled wine with the remaining fresh apple and clementine slices. (Do not serve the steeped fruit from the pot.)
Turkey Satay with Cranberry Dipping Sauce 2 stalks lemongrass, roughly chopped 1 tablespoon ginger, finely chopped 5 cloves garlic, minced 1 tablespoon chili pepper, crushed 2 tablespoons, curry powder 2 tablespoons honey 1 tablespoon fish sauce 2 boneless, skinless turkey breasts Bamboo skewers, soaked in water for 1 hour 2 cups whole cranberry relish 1/2 cup coconut milk 1/4 cup shredded, unsweetened coconut 2 limes, juiced Instructions: For the marinade, combine lemongrass, ginger, garlic, chili pepper, curry powder, honey and fish sauce in medium sized bowl. Slice the turkey breasts into 3 by 1-inch strips and add to the marinade, stirring to coat the turkey. Cover with plastic wrap and place the turkey marinade in the refrigerator overnight. When ready to cook the satay, place a large saute pan on medium high heat. Thread the turkey meat onto the skewers and sear, turning once, until the turkey is cooked through, about 1 to 2 minutes per side.; Mix all ingredients together in a medium sized mixing bowl and taste for seasoning. Serve in a small dipping bowl along side the turkey satay.;
Peanut Butter Banana Shake 1 banana Ice cubes 3 tablespoons smooth peanut butter 1 cup skim milk 1 drop vanilla Cinnamon Instructions: Peel banana and break into chunks. Add a hand full of ice cubes to blender and blend to break up. Add banana, blend. Add peanut butter, milk, vanilla and cinnamon. Blend until smooth. Pour into glass and serve.
Pan-Roasted Duck Breast with Orange Sauce and Tourne Potatoes 2 tablespoons olive oil Kosher salt and freshly ground black pepper Reserved duck bones and necks 1 onion, cut into large dice 1 carrot, cut into large dice 2 celery stalks, cut into large dice 2 lemongrass stalks, bruised and cut into 3-inch pieces 2 cloves garlic 2 fresh bay leaves 1 small bunch fresh thyme 1 cup dry white wine 4 cups chicken stock 1/3 cup sugar 1/3 cup apple cider vinegar Juice of 2 navel oranges (about 1 cup) 2 tablespoons Grand Marnier Chopped fresh flat-leaf parsley, for serving 2 tablespoons unsalted butter, cold 4 duck airline breasts from 2 whole ducks, bones and neck reserved for sauce Kosher salt and freshly ground black pepper Olive oil 2 whole star anise One 2-inch piece ginger, peeled and sliced 1 small bunch fresh thyme 1 cup flat-leaf parsley stems 1 navel orange, supreme Juice of 1/2 navel orange Extra-virgin olive oil Kosher salt Kosher salt and freshly ground black pepper 16 Yukon gold potatoes 1 small bunch fresh thyme Instructions: For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld. Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup. When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm. For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil. Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes. For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside. For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it\u2019s flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird\u2019s beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation. Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry. Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender. Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.
Robin's Egg Nest 1 vanilla cupcake, recipe follows Basic Glaze Icing, tinted deep yellow, recipe follows 1 blue twisted licorice stick Green coconut grass 3 small blue malted milk eggs 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 3 (1 pound boxes) confectioners' sugar 1 cup water 5 tablespoons light corn syrup 1 tablespoon pure vanilla extract Food coloring, as desired (see suggested colors below) Instructions: Dip cupcake into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Cut a length of the licorice, about 1 1/2 inches long, press the ends together to form a ring. Press ring into the icing to make a nest. Fill nest with coconut grass and place eggs in the nest. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy. Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin. For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using. For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing. For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing. For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
Fried Ravioli Olive oil, for frying 1 cup buttermilk 2 cups Italian-style bread crumbs 1 box store-bought cheese ravioli (about 24 ravioli) 1/4 cup freshly grated Parmesan 1 jar store bought marinara sauce, heated, for dipping Instructions: Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
Texas Tomato Toast with Roasted Garlic Spread and Homemade Ricotta 2 cups extra-virgin olive oil 10 cloves garlic Kosher salt 8 cups high-quality whole milk 2 cups cultured buttermilk (preferably not low-fat) Kosher salt Heavy cream, optional 6 to 8 thick slices white bread (or even better, buy a loaf of fresh, unsliced bread and slice it at home as thick as you like) Kosher or sea salt 6 to 8 small tomatoes Small fresh basil leaves, or large leaves cut in chiffonade Freshly ground black pepper Instructions: For the roasted garlic spread: Combine the oil and garlic in a small saucepot, turn the heat on to low and let sit until the garlic floats, about 30 minutes. Remove from the heat and let cool. Remove the garlic from the oil and place in a small bowl. Add 1/4 cup of the cooked olive oil and a pinch of salt to the bowl and mash with a fork until coarsely mixed. Reserve the remaining oil for other uses (including griddling the Texas toast). For the ricotta: Combine the milk and buttermilk in a heavy saucepot, turn the heat on to medium-low. Stirring very occasionally, check the temperature until the mixture reaches 180 degrees F. (If you do not have a thermometer, watch for curds to begin forming, turn the heat to low and cook for another 5 minutes.) Remove the pot from the heat and let the mixture sit for 1 hour to let the curds fully develop. Do not stir the mixture during this time. Line a colander or other large strainer with cheesecloth and set over a large bowl. Gently ladle or pour the mixture over the cheesecloth. Allow the whey to drain from the curds and collect in the bowl below. (Whey can be saved for other uses, mostly anything buttermilk can be used for). After about 1 hour of draining, transfer the curds to a small bowl and season with salt. (If a creamier consistency is preferred, a few tablespoons of cream can be added to the ricotta to loosen it) For the Texas toast: Heat a heavy skillet or pan over medium-low heat for a few minutes. Add 2 tablespoons of reserved roasted garlic olive oil to the skillet, then add a slice of bread. When the one side has reached a deep golden brown color, remove the slice from the skillet. Add 2 more tablespoons of oil to the skillet and proceed to griddle the other side of bread. When it has reached a deep golden brown, remove from the skillet and sprinkle with salt. Repeat with remaining slices. Slice the tomatoes into thick slices and sprinkle with salt. Smear the Texas toast with 2 tablespoons roasted garlic spread. Assemble tomato slices on top of a slice of toast (1 tomato per slice). Place several small dollops of ricotta on top of the tomatoes. Top with basil. Sprinkle with more salt and a twist of freshly ground black pepper. Eat.
Grapefruit, Romaine and Red Onion Salad 12 medium romaine lettuce leaves, ribs removed Thin slices of red onion, cut into thin half moons 4 pink grapefruit, peeled, cut into supremes Lime dressing: mayonnaise, thinned with lime juice; salt and crushed red pepper. Instructions: On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing.
Wild Morels Sauteed with Chicken Breast 1/2 pound morels, well washed and cleaned (see cleaning note) 1 pound chicken breast, skinless and boneless Salt and pepper 1 tablespoon olive oil plus 1/2 tablespoon 2 tablespoons chopped shallots 1/2 cup white wine 3 tablespoons butter Instructions: To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out. Season chicken with salt and pepper. In a saute pan heat 1 tablespoon olive oil and add chicken breasts. To avoid crowding pan, chicken should be Sauteed in batches. Saute chicken until well browned on both sides and remove. Keep the sauteed chicken warm as you saute the rest. Keep all completed chicken warm as you proceed with morels. To same saute pan, add remaining 1/2 tablespoon of olive oil. Add morels and saute for about 3 minutes. Add shallots and cook for 2 minutes. Add chicken back to pan. Add wine, cover and simmer for 3 minutes, until chicken is cooked through. Swirl in butter and serve.
Turkey Meatloaf with Cranberry Glaze, Mixed Beans Almondine, and Potato Gratin 1/4 cup brown sugar 1/2 cup mashed cranberry sauce 2 pounds ground turkey 3/4 cup milk 3/4 cup bread crumbs 3 eggs, lightly beaten 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 cup diced red onions 1/2 cup chicken broth (just enough to moisten) 1/2 pound green beans 1/2 pound yellow wax beans 1/4 cup walnut oil Salt and pepper to taste 1 cup toasted slivered almonds 2 large Idaho potatoes, peeled and sliced 1/8-inch thick 2 large sweet potatoes, peeled and sliced 1/8-inch thick 1 cup milk 1 cup heavy cream 1 tablespoon salt 1 tablespoon roast garlic puree 1/4 teaspoon white pepper 1 pinch nutmeg 1 tablespoon chopped rosemary Instructions: Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour, (be sure to assemble and cook the potato gratin along with the meatloaf, as they have the same cooking times). Turn out the loaf and set aside. Blanch beans in boiling, salted water for 1 minute and then shock in an ice water bath. When ready for dinner, toss the beans with walnut oil, salt and pepper and slivered almonds and place on a baking sheet and place in the oven with the meatloaf for the last 10 minutes before the meatloaf comes out.; Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in buttered 2 inch deep baking pan. Bring the rest of the ingredients to a boil and pour over the potatoes while hot, until potatoes are almost covered. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1 1/2-inch thick slices, and plate with a nice square of the potato gratin, and the beans along side. Serve everything warm.
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.
Classic Roast Turkey 1 12- to 14-pound turkey (thawed if frozen) Kosher salt and freshly ground pepper 1 onion, quartered 1 carrot, cut into chunks 1 stalk celery, cut into chunks 3 sprigs sage, plus 1 tablespoon chopped leaves 3 sprigs thyme, plus 1 tablespoon chopped leaves 1 1/2 sticks (12 tablespoons) unsalted butter 2 teaspoons paprika Classic Gravy, recipe follows 10 tablespoons unsalted butter, plus more as needed Turkey neck and giblets (liver discarded) 1 onion, quartered 1 carrot, chopped 1 stalk celery, chopped 3 sprigs thyme 2 bay leaves 1/2 cup dry white wine 8 cups low-sodium chicken or turkey broth, plus more as needed 3/4 cup all-purpose flour Turkey pan drippings Kosher salt and freshly ground pepper Instructions: Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy. After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth. Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
Enmoladas (Lamb Enchiladas with Mole Sauce) 5 to 7 pounds quartered lamb (neck, shoulder, ribs, including bones) 28 ounces tomato juice 1/2 cup Dijon mustard 1/2 cup kosher salt 1/4 cup chopped garlic 1/4 cup lime juice 1/4 cup sherry vinegar 3 tablespoons ground cumin 3 tablespoons ground black pepper 2 tablespoons ground coriander 7 to 9 dried avocado leaves 4 sprigs fresh oregano 4 sprigs fresh thyme 2 shallots, rough chopped 1/2 fresh jalapeno, minced (remove seeds for less heat) 8 to 10 shallots, thinly sliced 1 cup cider vinegar 1 cup red wine vinegar 2 tablespoons ground cumin 2 tablespoons chopped garlic 2 tablespoons fresh oregano 2 tablespoons kosher salt 1 small beet, cut in half 1/2 habanero chile, cut in half 6 beefsteak tomatoes 1/4 cup vegetable oil 1/2 cup corn (can substitute frozen) 3 tablespoons chopped garlic 2 to 3 ribs celery, rough chopped 1 large carrot, rough chopped 1 poblano chile, rough chopped 1 Spanish onion, rough chopped 1/2 jalapeno, rough chopped 1/2 cup pepitas/pumpkin seeds 1/4 cup pecans 1/4 cup sesame seeds Two 6-inch corn tortillas Two 10-inch flour tortillas One 46-ounce can tomato juice One 28-ounce can whole tomatillos (including liquid) 1/2 cup ancho chile powder 1/2 cup dark or golden raisins 1/4 cup chipotle chile powder 1/4 cup guajillo chile powder 1/4 cup ground cumin 1/4 cup kosher salt 1/4 cup brown sugar 1/4 cup granulated sugar 2 tablespoons ground cinnamon 2 tablespoons fresh oregano 2 tablespoons fresh thyme 6 Mexican chocolate discs 2 bananas, chopped 2 bay leaves 1 1/2 cups paprika 1 cup kosher salt 1 cup granulated sugar 1/2 cup ground cumin 1/2 cup ground black pepper 1/2 cup brown sugar 1/4 cup ancho chile powder 1/4 cup chipotle chile powder 1/4 cup guajillo chile powder 1/4 cup garlic powder 1/4 cup onion powder 1/4 cup dried oregano 3 tablespoons cayenne pepper Crushed peanuts, for garnish Oil, for cooking enchilada shells 3 to 4 corn enchilada shells 1 ounce crumbled Cotija Instructions: For the braised lamb: Combine the lamb, tomato juice, Dijon, salt, garlic, lime juice, vinegar, cumin, pepper, coriander, avocado leaves, oregano, thyme, shallots, jalapeno and enough water to cover in a large pot. Simmer on low heat, uncovered, for 3 hours. Remove meat and let cool, reserving liquid. Shred meat, removing as much fat and cartilage as possible. For the pickled shallots: Cover shallots in a bowl with water. Combine vinegars, cumin, garlic, oregano, salt, beet and chile in a saucepot and bring to a boil. Turn off the heat and strain the liquid into the bowl with the shallots. Add the beet. Refrigerate until cooled, 4 to 6 hours. Strain the liquid and discard the beet. For the Oaxacan red chile-chocolate mole: Char tomatoes on a grill or over an open flame until blackened and splitting. Preheat the oven to 400 degrees F. Heat oil in a large pot, then add corn, garlic, celery, carrot, poblano, onion and jalapeno and saute until soft. Spread pumpkin seeds, pecans, sesame seeds and corn and flour tortillas on a baking sheet and bake until browned, 5 to 7 minutes. Blend tomatoes, blend with toasted nuts and seeds. Add to the pot, then add the tomato juice, tomatillos, ancho chile powder, raisins, chipotle chile powder, guajillo chile powder, cumin, salt, brown sugar, granulated sugar, cinnamon, oregano, thyme, chocolate discs, bananas, bay leaves and 1 1/2 gallons water. Simmer on low heat, stirring frequently, for 2 hours. Puree in a blender until smooth. For the tinga spice: Mix paprika, salt, granulated sugar, cumin, pepper, brown sugar, chile powders, garlic powder, onion powder, oregano and cayenne together in a bowl. Transfer to an airtight container. For the enmoladas: Place crushed peanuts in a large skillet and heat and toss until they begin to release their oils; add some tinga spice and toss to coat. Turn off heat and set aside. Put several inches of oil into a Dutch oven and heat up until hot. Dip enchilada shells into the oil with tongs until pliable, 5 to 8 seconds. Place on a large rimmed plate. Place 2 ounces warmed shredded lamb (including any jus) on each shell. Using your fingers, roll each shell. Ladle Oaxacan mole sauce over entire plate\u2014enmoladas are about the sauce! Garnish the enchiladas with Cotija, spiced crushed peanuts and 2 ounces pickled shallots. (Save remaining meat, shallots, mole and tinga for another use.)
Grown Up Mac and Cheese 4 ounces thick-sliced bacon Vegetable oil Kosher salt 2 cups elbow macaroni or cavatappi 1 1/2 cups milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 4 ounces Gruyere cheese, grated 3 ounces extra-sharp Cheddar, grated 2 ounces blue cheese, such as Roquefort, crumbled 1/4 teaspoon freshly ground black pepper Pinch nutmeg 2 slices white sandwich bread, crusts removed 2 tablespoons freshly chopped basil leaves Instructions: Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Meyer Lemon-Cranberry Bundt Cake 3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan 3 cups cake flour, sifted, plus more for the pan 1 12 ounce bag fresh or frozen cranberries, thawed if frozen 2 1/2 cups granulated sugar 6 tablespoons whole milk 4 large eggs, plus 2 egg yolks 2 teaspoons vanilla extract 2 tablespoons finely grated Meyer lemon zest 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup granulated sugar 1/2 cup plus 2 tablespoons Meyer lemon juice 1 1/2 cups confectioners' sugar Instructions: Prepare the cake: Butter and flour a 10-cup fluted Bundt pan. Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely. Position a rack in the middle of the oven and preheat to 350 degrees F. Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside. Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds. Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.
Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs 4 cups chicken stock A big pinch of saffron 2 medium leeks 2 tablespoons EVOO 1/3 pound pancetta or thick-cut slab bacon, diced 2 large cloves garlic, finely chopped Salt and freshly ground pepper 1 1/2 cups Arborio rice 1/2 cup dry white wine 3 tablespoons butter 4 large eggs 3/4 cup grated Parmigiano-Reggiano cheese 1/2 pint cherry tomatoes, quartered Finely chopped parsley and sliced or torn basil, for garnish Instructions: Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer. Trim off the roots and the dark green parts of the leeks. Cut the leeks in half lengthwise down the center, then very thinly slice them crosswise. Rinse the leeks in several changes of cold water, then drain and pat dry in a kitchen towel. Heat the EVOO in a pot with a rounded bottom over medium-high heat. Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes. Add the leeks and stir until softened, 2 to 3 minutes. Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute. Add the rice and stir. Add the wine and cook, stirring, until the liquid has been absorbed. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total. When the risotto is about done, melt 1 tablespoon butter in a skillet over medium heat, then cook the eggs over easy or sunny-side up. Cut the remaining 2 tablespoons butter into small pieces and add it to the risotto, stirring until melted. Stir in the cheese and the tomatoes, then remove from the heat. Serve the risotto in shallow bowls and top with the fried eggs. Garnish with parsley and basil.
Breast of Chicken Santa Rosa 1 large boneless chicken breast 1 tablespoon finely chopped fresh thyme leaves 1 tablespoon finely chopped fresh cilantro leaves 2 pimiento peppers, finely chopped Small bunch celery leaves 1 small dasheen, boiled* 2 ounces smoked herring 1 small red onion, thinly sliced 1 ripe plantain, boiled and thinly sliced 1 egg, beaten 1/2 cup shredded coconut Vegetable oil, for frying Tomato Starfruit Sauce, recipe follows 1 tablespoon vegetable oil 1 medium tomato, diced 1 medium starfruit, diced 1 clove garlic, minced 1 chive, chopped 1 tablespoon chopped onion 1 pimiento pepper, diced 2 ounces aged rum 2 dashes angostura bitters Instructions: Tenderize the chicken breast by pounding flat with a mallet. Sprinkle thyme, cilantro, and pimientos over chicken breast. Arrange celery on top of chicken. In a food processor, combine boiled dasheen and smoked herring until well mixed. Spread mixture over chicken breast. Arrange red onions and plantain slices over top. Roll up chicken breast into a pinwheel shape and secure with toothpicks. Coat with beaten egg and roll in shredded coconut. Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F. Fry chicken until golden brown and cooked through. Remove toothpicks before using. Cut into slices when cool and serve with Tomato-Starfruit sauce. Heat oil in a medium skillet over medium heat. Add all ingredients, except rum and bitters, and saute for approximately 5 minutes. Remove from heat and add rum and bitters. Cook until reduced and thickened. Serve with Breast of Chicken Santa Rosa.
Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes 1 2/3 cups canned beef broth 3/4 cup ready-to-use sun-dried tomatoes (not packed in oil) 1/4 cup butter 1 (6.6-ounce) package stuffing mix 1 (1 1/4-pound) skirt steak Salt and freshly ground black pepper Rosemary Mashed Potatoes, recipe follows 1 (11-ounce) package refrigerated prepared mashed potatoes 4 tablespoons (1/2 stick) butter 1/4 cup whole milk 2 teaspoons fresh rosemary leaves, finely chopped Salt and freshly ground black pepper Instructions: Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely. Preheat oven to 425 degrees F. Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes. While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.
Cantaloupe Martini 1 cup cold water 1 package (12 ounces) pre-cut cantaloupe (recommended: Ready Pac) 2 tablespoons sugar 1 lime, juiced plus 1 lime, sliced for garnish Ice cubes Melon vodka Melon liqueur (recommended: Midori), optional Instructions: Chill 4 martini glasses. In a blender, add water, cantaloupe, sugar, and lime. Puree in blender until liquid consistency. Strain into a measuring cup. Fill a martini shaker with ice cubes. Pour in 1 part melon vodka to 2 parts cantaloupe juice. Shake vigorously. To serve, pour into chilled martini glasses. Garnish with a slice of lime or drizzle lemon liqueur over the top and let sink to the bottom.
Rosalia Jr.'s Tamales 1 large onion, chopped 2 tablespoons/30 ml olive oil 4 cups/1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake) 3/4 ounce/20 g dried mixed mushrooms, rehydrated 2 cloves garlic, minced Salt and freshly ground black pepper 1/2 cup/125 ml queso fresco A bunch fresh chives, chopped A bunch fresh parsley, chopped 2 poblano chiles, roasted, peeled and sliced 2 cups/500 ml masa harina 1 1/2 cups/375 ml stock (veal or chicken), or reserved liquid from dried mushrooms 1/2 teaspoon/2 ml salt 1/2 cup/125 ml lard, duck fat or butter, softened Salsa Crumbled queso fresco Chopped cilantro Instructions: For the stuffing: In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside. For the masa: Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock. To assemble the tamales: Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer. To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.) Serve the tamales garnished with salsa, crumbled queso fresco and cilantro.
Candy Cookies Heavyduty aluminum foil nonstick cooking spray Store bought sugar cookie dough Round cookie cutters and aspic cutters Chopstick Crushed hard candies Shoestring licorice or ribbon(optional) Instructions: Cover a baking sheet with the foil and lightly coat with cooking spray. Roll out the cookie dough and cut out rounds. Use aspic cutters to cut out shapes within each circle. To make a hanging cookie, punch a hole in the top of each cookie with a chopstick. Place the cookies on the baking sheet and bake as directed. Halfway through the baking time, fill the holes with the crushed candy (do not overfill). Once thoroughly baked, repoke the hole at the top of the cookie. Cool, then thread with shoestring licorice or ribbon.
Clementine and Cranberry Glazed Cornish Game Hens 1 shallot, minced 1 tablespoon butter Zest of 2 clementines plus 1 cup clementine juice 1/2 cup jarred cranberry sauce 1 packed tablespoon brown sugar 1 sprig fresh rosemary 4 Cornish game hens, rinsed and dried Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool. Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much. Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.
Pizza Pot Pies 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon fresh minced rosemary leaves 2 ounces diced pancetta 1 (28-ounce) can crushed tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups Tomato Sauce 2 cups diced roasted chicken 2 cups broccoli cut into small, bite-sized pieces 1 1/2 cups diced mozzarella cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 pounds pizza dough 1/3 cup olive oil 6 tablespoons grated Parmesan Instructions: Special equipment: 6 (10-ounce) ramekins For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside. Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
French Onion Soup 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds) 3 tablespoons butter 1 teaspoon salt 2 cups white wine 10 ounces canned beef consomme 10 ounces chicken broth 10 ounces apple cider (unfiltered is best) Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string 1 loaf country style bread Kosher salt Ground black pepper Splash of Cognac (optional) 1 cup Fontina or Gruyere cheese, grated Instructions: Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Wasabi Sour Cream 1/2 cup light sour cream 1 tablespoon wasabi paste Instructions: Combine ingredients and mix until blended.
Tartar Sauce 1 cup prepared mayonnaise 1 tablespoon finely chopped cornichons 1 tablespoon finely chopped flat-leaf parsley leaves 1/4 teaspoon finely chopped fresh tarragon 1 1/2 tablespoons chopped capers 1 small scallion, white and green, minced 1/4 teaspoon finely grated lemon zest 1/2 teaspoon freshly squeezed lemon juice 2 to 3 drops hot sauce (optional) Instructions: In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest and juice. Add the hot sauce, if using. Refrigerate for 30 minutes for the flavors to come together. Serve.
Deconstructed Lobster Salad Crushed ice 2 - 1 1/2 pound lobsters, cooked and sliced in half lengthwise Lemon Mayonnaise (see recipe) 8 celery sticks with leaves attached, sliced in half lengthwise and then crosswise Loaf sourdough bread, sliced 1/2 cup good mayonnaise 1/2 teaspoon lemon zest 2 tablespoons lemon juice 1 1/2 tablespoons capers, drained 1 1/2 tablespoons chopped dill Pinch of kosher salt Pinch of freshly ground black pepper Instructions: To assemble: Pour the crushed ice onto a serving platter and place a small bowl and a drinking glass in the middle of the platter. Arrange the lobster halves on top of the ice. Pour the Lemon Mayonnaise in the small bowl and place the celery sticks in the glass. Arrange bread slices around the outside edge of the platter and serve. Place the mayonnaise, lemon zest, lemon juice and capers in a medium bowl and whisk together. Add the dill, salt and pepper and whisk again.
Mango Tart with Coconut Custard 10 ounces all-purpose flour, plus more for dusting (283 grams) 4 ounces confectioners' sugar (113 grams) 2 sticks (16 tablespoons) unsalted butter (227 grams) plus 3 1/2 tablespoons (50 grams), cut into pats Nonstick cooking spray 6 large egg yolks 8.25 ounces granulated sugar (235 grams) 1.5 ounces cornstarch (45 grams) 17.6 ounces coconut milk (500 grams) 1/4 teaspoon kosher salt 1 vanilla bean, split and scraped Ice 3 sheets silver gelatin 4 1/2 teaspoons lemon juice (20 grams) 1 mango, thinly sliced Freshly whipped cream, for serving Instructions: Preheat the oven to 325 degrees F. Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes. Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes. Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling. To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together. Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside. To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath. Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.
\Pork Candy\ 1 cup brown sugar 1/2 cup apple cider vinegar Vegetable oil, for oiling and drizzling 2 tablespoons dried oregano 2 tablespoons garlic powder 1 tablespoon dried thyme 1 tablespoon dried dill 1 tablespoon beef bouillon powder Large pinch salt Large pinch freshly ground black pepper 4 pork loin steaks, 1/2 to 3/4 inch thick Instructions: For the apple cider glaze: Combine the brown sugar, vinegar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat and reserve. For the Greek seasoning blend and pork: Oil a grill pan and place over medium heat. Put the oregano, garlic powder, thyme, dill, beef bouillon powder, salt and pepper in a bowl and mix well. Drizzle some oil over the pork and sprinkle the seasoning blend on all sides of the meat. Add the pork steaks to the grill pan and grill until cooked to medium, 7 to 10 minutes. Brush the apple cider glaze over the pork in the last couple minutes of cooking.
Baked Baguettes 1 package active dry yeast 1 teaspoon sugar 1 1/2 cups warm water 2 teaspoons salt 3 1/2 cups bread flour, plus more for dusting Cornmeal, for dusting Milk, for brushing Instructions: In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let stand until foamy, about 5 minutes. Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been incorporated and the dough forms a ball. Continue to mix at the lowest speed until the dough has become a sticky ball and pulls away from the sides of the bowl; about 4 to 5 minutes. Dust the counter lightly with flour. Knead the dough by hand for a minute and form into a ball. Transfer the dough to a bowl, cover tightly with plastic wrap, and let it sit in a warm spot for 2 hours to rise. To form the baguettes: Cut the dough into 4 equal pieces. Press each piece of dough into a rectangle and fold the long sides up into the middle. Roll each into a log, taking care to close the seam. Taper the ends by gently rolling it back and forth. Lay the baguettes on a sheet pan that is dusted with cornmeal and cover with a towel. Let the baguettes rise for another 2 hours. Preheat the oven to 400 degrees F. With sharp knife, make 4 or 5 diagonal slashes across the top of each loaf. Brush the tops of the loaves with milk. Bake for 40 minutes, until the bread is golden brown. Cool on a wire rack.
Sauteed Salmon and Bacon Tournedos with Brussel Sprouts, Hedgehog Mushrooms and Sauce Chateaubriand 12 slices salmon fillet, skinless, cut into 1 1/2-inch-width strips 12 slices bacon, sliced very thin Salt, to taste Peppercorns, black, freshly ground to taste Olive oil, as needed 1 1/2 pints brussels sprouts, cleaned, leaves separated, washed 1 ounce shallots, minced Olive oil, as needed Salt, to taste Peppercorns, black, freshly ground to taste 3/4 pound Hedgehog mushrooms, small ones, cleaned 2 garlic cloves, peeled 2 quarts stock, beef or veal, unseasoned or very lightly seasoned Shallots, trimmings of the ones minced before Mushrooms, trimmings of the ones cleaned before 1 cup white wine, dry (sauvignon) 2 ounces butter, diced 1 bunch thyme, fresh 1 bunch fresh tarragon 1/4 cup parsley, chopped Salt, to taste Peppercorns, black, freshly ground to taste Instructions: In a saucepan place the shallots and mushroom trimmings, the stems of thyme, parsley and tarragon, add the cup of wine and reduce gently until almost dry. In a 4-quart saucepan, reduce gently the 2 quarts of stock until lightly syrupy (about to 1 pint). Combine the reduced stock with the reduction. Let it sit for a few minutes to infuse the flavor, then strain. Check the salmon for bones. To form a tournedos roll the piece of salmon in to a small medallion, wrap it in bacon and tie it. You should make 2 small tournedos per portion. 1 Season the tournedos with salt and pepper. Saute them in a hot saute pan with very little olive oil starting with a high heat and lowering the heat during the cooking. Cook for about 1.5 minute per side. Remove from the pan and hold warm in a plate. Remove the butcher twine. In one saute pan warm up some olive oil with the garlic cloves. When the garlic starts frying, remove it and add the mushrooms. Cook them at high heat for a few seconds. Season and reserve them in a bowl. In the same saute pan gently sweat the minced shallots with olive oil until tender but not colored (use a little water if necessary) then add the sprouts, season and saute for a few seconds until cooked. Reserve in a bowl. Finish the sauce by reducing it in a saute pan for adjusting the consistency, adjusting the flavor with salt and pepper, and add butter and fresh herbs. Place the sprouts in the center of the plate. Add the mushrooms on top of the sprouts and the salmon on top of the mushrooms. Drizzle with the sauce and serve.
Cauliflower Pizza Crust 1 head cauliflower, stalk removed 1/2 cup shredded mozzarella 1/4 cup grated Parmesan 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 2 eggs, lightly beaten Instructions: Preheat 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. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes. Add desired toppings and bake an additional 10 minutes.
Individual Ham Casseroles Cooking spray 20 large eggs 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon chili powder 8 ounces thinly shaved ham, diced 1 1/2 cups freshly grated Cheddar 1 large green bell pepper, cut into small dice 1 large onion, finely diced Instructions: Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray. Crack the eggs into a bowl; add the salt, black pepper and chili powder. Whisk until combined. Add the ham, Cheddar, bell peppers and onions and stir. With a measuring cup, scoop the mixture into the muffin cups. Bake for 20 to 22 minutes, until puffy and just barely set. Within a minute or two, the casseroles will start to flatten just a little bit -- this is normal! Run a knife along the edges of each muffin cup and lift the casseroles out of the pan. Serve warm or at room temperature.
The Big Reuboni Sandwich 2 slices marble rye bread Spicy brown mustard 3 slices imported Swiss cheese Sauerkraut Prepared horseradish Thousand Island Dressing Yellow banana pepper rings 1/4 pound lean corned beef, sliced thin Instructions: Spread mustard evenly over both slices of bread. Place 2 slices of the Swiss cheese on 1 slice of bread and make this slice the bottom. Place desired amount of sauerkraut on top of the cheese. Add liberal amount of horseradish, then Thousand Island dressing in this order. Add several banana pepper rings. Drape in hefty portion of corned beef and repeat process for a second layer. Finish the last layer with 1 more slice of Swiss cheese and the other slice of bread.
Tuna Burger 1/3 cup minced onion 2 cloves chopped garlic 3 tablespoons canola oil 1 pound fresh tuna, diced 2 eggs 1/2 cup Italian seasoned bread crumbs Hot sauce (recommended: Tabasco, optional Cooking spray 4 hamburger buns 2 tomatoes, sliced 1/4 pound Brie, sliced Sliced kosher pickles Wasabi, for serving, optional Instructions: In a small saucepan saute the onion and garlic in oil until tender (without burning the garlic) and set aside to cool. Combine tuna, eggs, bread crumbs, onion mixture, and hot sauce, in a medium bowl and mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle. Coat a nonstick skillet with cooking spray and fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them. Serve on buns with tomato slices, Brie and kosher pickles. You may decide to serve wasabi on the side.
Cinnamon Toast Pudding 4 tablespoons unsalted butter, softened, plus extra for baking dish 1/2 cup sugar 2 teaspoons ground cinnamon 1/2 teaspoon salt 4 (1-inch) thick slices day-old brioche bread 5 eggs 1/2 cup heavy cream 1/4 cup plain yogurt 1/4 cup orange juice Pinch salt 1 teaspoon vanilla extract 1 cup grapes, halved Powdered sugar, for garnish 1/4 cup maple syrup Instructions: Preheat oven to 400 degrees F. Butter baking dish and set aside. In a small bowl, combine butter, 1/4 cup sugar, cinnamon and salt. Generously butter both sides of brioche bread with butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish. In a medium bowl, whisk together eggs, heavy cream, yogurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb. Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.
Chicken Shawarma Tacos 1 tablespoon curry powder 1 tablespoon garam masala 1 1/2 teaspoons chicken bouillon Juice of 1/2 lemon Kosher salt and freshly ground black pepper 4 tablespoons olive oil 1 1/2 pounds boneless, skinless chicken thighs 1 medium onion Ten 6-inch flour tortillas Tahini Sauce, recipe follows 1/4 cup fresh cilantro leaves, finely chopped 1/4 cup tahini 1 tablespoon lemon juice Kosher salt and freshly ground black pepper Instructions: In a large bowl, mix together the curry powder, garam masala, chicken bouillon, lemon juice, 1/2 teaspoon salt and 2 tablespoons olive oil. Rub all over the chicken and let marinate for 30 minutes. Preheat the oven to 400 degrees F. Line a baking sheet with foil. Spread the chicken out onto the lined baking sheet and bake until cooked through, about 45 minutes. Let cool slightly, then slice into bite-size pieces. Thinly slice three-quarters of the onion and dice the remaining one-quarter. Set the diced onion aside for the topping. Heat the remaining 2 tablespoons olive oil (or 2 tablespoons of the marinade) in a skillet over medium high and add the sliced onion. Cook, stirring occasionally, until browned, about 7 minutes. Add the chicken and some of the marinade to the onions and cook until crisp and beginning to brown on the edges, about 5 minutes. Season with salt and pepper. Warm the tortillas on the stove or in the microwave. To assemble, fill them with chicken, Tahini Sauce, diced onion and cilantro. In a small bowl, mix together the tahini, lemon juice and 3 tablespoons cold water until the mixture thickens. Season with salt and pepper.
She Crab Soup 1 small yellow onion, finely diced 2 stalks celery, finely diced 4 ounces whole butter 4 ounces all purpose flour Splash Sherry 1 pint heavy cream 1 pint water 2 pints whole milk 1 1/2 teaspoons salt Several dashes hot sauce 1/4 pound crab roe 1/4 pound jumbo lump crab meat 1 bunch fresh chives, finely diced 1 bunch scallions tops, finely diced Fine Sherry Instructions: In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
Whole Citrus Margaritas 4 navel oranges, cut into 3/4-inch pieces 2 lemons, cut into 3/4-inch pieces 2 limes, cut into 3/4-inch pieces 1/2 cup superfine sugar 1/4 cup Cointreau 1/4 cup Triple Sec 1 1/2 cups good quality tequila (recommended: 100 percent agave) 10 cups ice Fine salt, for the rims of the glasses 10 lime wedges Instructions: Put the oranges, lemons, and limes through a juicer. Pour the juice into a large pitcher. Add the sugar and stir to dissolve. Then stir in the Cointreau, Triple Sec, and tequila. To serve: Pour salt onto a small plate. Run a lime wedge around the top of each glass and dip the glass in the salt. Fill each glass halfway with ice and pour in the juice mixture. Garnish with a lime wedge and serve. Chef's note: Farm freshness is the key here. Look for the citrus that is mostly in season and adjust the recipe. Tangerines, Meyer lemons, and key limes all have amazing flavor if you can find them.
Marinated and Grilled Portobello Mushrooms 2 large portobello mushrooms 1/3 cup olive oil 2 tablespoons unsalted butter, melted 1/4 teaspoon red pepper flakes 2 teaspoons minced garlic 1/4 cup white wine 1 teaspoon lemon zest Instructions: Preheat grill or grill pan. Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.
Chocolate Shortbread Footballs 1 cup unsalted butter 1/2 cup granulated sugar 1 1/2 cups sifted all-purpose flour 3/4 cup cocoa, sifted 1 cup mascarpone 2 tablespoons confectioners' sugar 1 cup sifted confectioners' sugar 1 tablespoon egg white or powdered egg white mixed according to package instructions* Instructions: Cream together the butter and sugar for 5 minutes. Add the cocoa and flour and mix together well until it combines. Allow to rest for 1 hour, covered in plastic. Preheat oven to 350 degrees F. With a rolling pin, roll the dough to 1/4-inch thickness and with a cookie cutter shaped like a football, cut the dough into footballs. Place on parchment paper on cookie sheet and bake for 10 minutes. Turn the sheet and bake another 5 minutes. Allow to cool. Mix together the mascarpone and 2 tablespoons of confectioners' sugar until well blended. Spread a little of this mixture on 1 football and top with a second football to make a sandwich. Continue spreading the mixture until all cookies are used. To make the royal icing, combine the 1 cup of confectioners' sugar with the egg white. Mix until the consistency is very smooth. Pour icing into a piping bag fitted with a round #1 tip. Pipe a football lace design on the cookies. Let dry. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Duck Breast with Peach Chutney and Rainbow Chard with Bacon 1 duck breast Salt 1 shallot, cut into small dice 2 peaches, peeled and diced 2 teaspoons chopped fresh rosemary 2 tablespoons bourbon A few drops balsamic vinegar 2 tablespoons dark brown sugar 1/2 cup pine nuts, toasted 1/4 cup chicken stock 2 strips bacon, sliced into lardons 1 bunch rainbow chard, leaves cut into 1-inch pieces, stems cut into 1/2-inch dice 1/4 to 1/2 cup chicken stock Salt Chopped fresh chives, for garnish Instructions: For the duck breast: Preheat the oven to 375 degrees F. Score the skin of the duck breast and sprinkle generously with salt on both sides. Place the duck breast, skin-side down, in a cool medium saute pan and turn the heat to medium (to allow the fat to render slowly). Cook until crispy and golden brown, 10 minutes. Flip over and cook for another 2 minutes on the reverse side. With tongs, remove the breast to a baking sheet with a rack and transfer to the oven for about 5 minutes, or until a meat thermometer inserted into the breast reads about 135 degrees F. Allow to rest for 5 minutes before slicing on the bias. Pour the rendered duck fat into a bowl for later use. For the peach chutney: To pan the duck was cooked in, add a tablespoon of the reserved duck fat and the shallots and sweat over medium heat, 3 minutes. Then add the peaches and rosemary and cook down for 2 minutes. Add the bourbon, and flambe. Then add the balsamic, brown sugar and pine nuts; stir to combine. Simmer the chutney to the desired consistency, adding chicken stock as needed, 7 minutes. For the rainbow chard: Place the bacon lardons in a cool pan. Set the pan over medium-high heat and render the bacon, 5 minutes. Add the chard stems and leaves, the chicken stock and some salt. Saute until the chard is wilted, 7 minutes. Serve the sliced duck with the chutney on top and the rainbow chard on the side. Garnish with chives.
Dreamscape Cocktail 8 strawberries 8 mint sprigs 1 tablespoon sugar 1/2 pint raspberries 1 cup white cranberry juice, chilled 1 cup pink lemonade, chilled 1 cup white rum One 12-ounce can seltzer water, chilled Ice Instructions: Slice the tops off of the strawberries and slice them in half. Remove the leaves from 4 of the mint sprigs. In a pitcher, combine the sliced strawberries, mint leaves and sugar, and muddle with a muddler or wooden spoon until the strawberries are mashed. Add the raspberries and lightly mash but leaving them somewhat intact. Add the cranberry juice, lemonade and rum, and stir to combine. Add the seltzer and stir. Pour into 4 glasses filled with ice and garnish each with a sprig of mint.
Depression Dog 4 all beef hot dogs in natural casing 4 hot dog buns 4 tablespoons relish 2 tablespoons chopped raw white onion 12 sport peppers Yellow mustard, for topping Instructions: Grill, steam or boil the hot dogs, and then place them in the buns. Top each with 1 tablespoon relish, 1/2 tablespoon white onion, 3 sport peppers and some yellow mustard.
Genovese Pesto Sauce 2 cloves garlic, crushed 2 cups, packed, coarsely chopped basil leaves Coarse salt 1/4 tablespoon pine nuts 3 tablespoons Parmesan cheese 1/2 to 1/3 cup olive oil Instructions: In a food processor, pound the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually blend in olive oil; adjust seasoning.
Roast Salmon 1 large salmon or trout 3 ounces softened butter 2 teaspoons ground mace 1 leek or large onion Mixed chopped herbs:- parsley, sorrel, fennel, good king Henry, marjoram, etc. 1 glass white wine 10 cloves Ground black pepper Salt Instructions: Preheat the oven to 350 degrees F (180 degrees C). Scrape the scales off the fish. Slit and gut it. Combine the butter and mace and spread half on the inside cavity. Chop the leek or onion finely and mix with the herbs. Stuff into the salmon. Either sew up the fish or fasten with the skewers. Place on a baking tray, and spread with the rest of the butter and mace. Pour over a glass of white wine and sprinkle with cloves, pepper, and salt. Cover with foil and bake for 30 to 45 minutes depending on the size of the fish. Pour the fish juices over to serve.
Roasted Vegetables 3 to 4 pounds fresh vegetables, prepared 1/4 cup olive oil Fresh herbs, if desired Salt and freshly ground black pepper Roasted Vegetable Variations, recipes follow Instructions: Preheat the oven to 425 degrees F. Chop the vegetables or roast them whole. The larger the pieces, the longer it will take to roast. Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper. Place on a prepared baking sheet, cast iron pan, or a roasting pan. Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes. Test for doneness by piercing the vegetable with a knife. Serve the roasted vegetables with toasted nuts, bread crumbs, or grated cheese on top. Roasted Vegetable Variations: Slow-Roasted Tomatoes: Quarter 3 to 4 pounds ripe tomatoes brushed with olive oil, 2 teaspoons sugar, and generously seasoned with salt and freshly ground black pepper. Roast the tomatoes cut side up on a large baking sheet. Roast for 2 hours until the tomatoes are beginning to brown and maintain their shape when moved. Cool. Make into homemade tomato sauce by chopping the tomatoes and heating in a saucepan with chicken stock, fresh herbs, and just a bit of fresh cream. Roasted Garlic: Peel the paper exterior off of garlic heads. Set the garlic heads on top of aluminum foil square. Brush the garlic head with olive oil, season with salt and pepper, and top with any desired fresh herbs. Fold the sides up crimping tightly. Place the packet on a baking sheet and roast at 400 degrees F for 30 minutes. Cook's Note: It is best to use the roasted garlic while still warm.
Sweet and Savory Root Vegetable Stuffing 2 large leeks, white and pale green parts only, thinly sliced One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes 5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces) 3 tablespoons extra-virgin olive oil 4 medium carrots, peeled and cut into 1/2-inch cubes 3 medium parsnips, peeled and cut into 1/2-inch cubes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh thyme leaves 1 teaspoon ground allspice Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes Zest of 1 large lemon One 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups) 3 large eggs, at room temperature, beaten 1 1/4 cups (6 ounces) dried cranberries 1/4 cup frozen apple juice concentrate, thawed 3/4 cup vegetable stock 5 ounces (about 2/3 cup) goat cheese, coarsely crumbled (about 2/3 cup), optional Instructions: Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining tablespoon olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly. In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake the stuffing for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.
Dirty Rice 12 ounces pork sausage with sage 1 tablespoon extra-virgin olive oil 1/4 cup finely diced onion 1/4 cup finely diced celery 1/2 green bell pepper, finely diced 1 teaspoon poultry seasoning 1 (6-ounce) package original long grain and wild rice, with seasoning packet 2 1/3 cups low sodium chicken broth Instructions: In a 10-inch frying pan over medium-high heat, brown the sausage, breaking up the meat with a fork into little pieces. Drain the grease, remove sausage to a bowl, and set aside. Add the olive oil to the frying pan over medium heat. When oil is hot add the onion, celery, and bell pepper. Cook until vegetables are soft, but not brown, about 3 to 5 minutes. Return the sausage to the pan, add poultry seasoning and stir to combine. Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly, for 25 minutes. Fluff with fork and serve.
Jicama Slaw 1 large jicama, peeled and finely shredded 1/2 Napa cabbage, finely shredded 2 carrots, shredded 1/2 cup freshly squeezed lime juice 2 tablespoons rice vinegar 2 tablespoons ancho chili powder 2 tablespoons honey 1/2 cup canola oil Salt and freshly ground black pepper 1/4 cup finely chopped cilantro leaves Instructions: Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
Mushroom Pancakes 1/2 cup chopped white mushrooms 1/2 cup chopped chanterelle mushrooms 1 teaspoon vegetable oil, plus more for cooking pancakes 2 cups all-purpose flour 2 eggs, beaten 1 teaspoon fresh chopped thyme leaves 6 fresh basil leaves, chopped Kosher salt and freshly ground black pepper Instructions: Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)
No Cornmeal Cornbread 2 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup sour cream 3/4 cup whole milk 1 stick unsalted butter, melted, plus more for the baking dish 2 ears corn, kernels cut off (about 2 cups) 2 large eggs Instructions: Preheat the oven to 400 degrees F. Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl. Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter. Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing.
Honey Tangerine Soda 3 ounces freshly squeezed honey tangerine juice 1-ounce grenadine Club soda Orange wheels, to garnish Instructions: To 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.;
Roasted Leg of Lamb Sandwich 1/4 cup canola oil 1/4 cup chopped fresh rosemary 1/4 cup chopped fresh thyme 1 head garlic, chopped Kosher salt and fresh cracked black pepper 1 boneless, rolled and tied leg of lamb 1 baguette Harissa, recipe follows Saffron Aioli, recipe follows Fennel Seed Slaw, recipe follows 2 1/2 pounds red Fresno peppers or other hot red peppers 3 tomatoes 2 carrots 2 ribs celery 3 heads garlic 3/4 cups vegetable oil 1 bunch fresh parsley 1 ounce fresh thyme 1 ounce kosher salt 1/2 cup tomato paste 1 quart water 2 cloves garlic 1 tablespoon salt 2 egg yolks 2 ounces harissa 2 ounces lemon juice 1 ounce saffron tea 2 cups canola oil 1/2 cup mayo or aioli 1/2 head cabbage, shredded 1/2 yellow onion, thinly sliced 1/4 cup Italian parsley leaves 3 tablespoons red wine vinegar 1 tablespoon toasted whole fennel seed 1 teaspoon sugar Kosher salt Instructions: Combine the canola oil, rosemary, thyme, garlic and some salt and pepper and rub all over the leg of lamb. Wrap and refrigerate overnight. Preheat the oven to 225 degrees F. Roast the lamb until the internal temperature has reached 135 degrees F (for medium-rare), 3 1/2 to 4 1/2 hours. Let rest 20 minutes. Toast the baguette. Slice the lamb and place on the baguette along with some Harissa, Saffron Aioli and Fennel Seed Slaw. Cut into 8 portions and serve. Preheat the oven to 375 degrees F. Roughly chop the peppers, tomatoes, carrots and celery. The garlic can be cut in half and added without peeling the cloves. Add the chopped vegetables, garlic, vegetable oil, parsley, thyme and salt to a large braising pan. Roast in the oven for 1 hour, stirring every 10 to 15 minutes. Add the tomato paste and 2 cups water. Continue cooking, stirring and adding 2 more cups water, until the vegetables are very tender, 2 more hours. Remove from the oven and pass through a food mill. The harissa may be divided into 1/2 cup dollops and frozen on a cookie sheet. Combine the garlic and salt in a food processor until they form a paste. Add the egg yolks, harissa, lemon juice and saffron tea and combine. Slowly add the canola oil, with the food processor running, until the oil has been emulsified. Combine the mayo, cabbage, onions, parsley, vinegar, fennel seeds and sugar. Season with salt.
Bacon-Wrapped Jalapeño Popper Chicken 4 large jalapeño peppers (about 3 ounces each) 4 ounces cream cheese, divided into 4 pieces, chilled 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 4 small boneless, skinless chicken breasts (about 5 ounces each) 4 thin slices Colby Jack cheese 20 slices bacon (about 1 1/2 pounds) Instructions: Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool. Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together. Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt. With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños. Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls. Prepare a grill for indirect grilling and heat to medium-high heat. Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
Online Round 2 Recipe - Grilled Chicken and Apple Wraps Reserved chicken tenders from Grilled Lemon Herb Chicken Reserved red onion from Steamed Mahi Mahi with Vegetables Reserved zucchini and squash from Steamed Mahi Mahi with Vegetables 1 apple, peeled and chopped 2 tablespoons low-fat mayonnaise 2 teaspoons spicy brown mustard 1 tablespoon chopped fresh parsley leaves Kosher salt and freshly ground black pepper 2 flour tortillas Instructions: Chop the reserved chicken and vegetables and mix them all together along with the apple. In a small bowl, whisk together the mayonnaise, mustard, parsley, and salt and pepper, to taste. Toss with the chopped chicken mixture. Divide the mixture among the tortillas, wrap up, and enjoy.
Confit De Canard 4 duck legs (about 3 pounds/1.35 g) 2 cloves garlic, peeled and split in half 1 ounce/30 g coarse salt 4 peppercorns 2 bay leaves 2 sprigs fresh thyme 5 cups/1 kg (not a litre, weigh it!) duck fat, melted, more if needed to cover the legs completely Instructions: Rub the duck legs all over with the split garlic cloves and put them in a glass bowl with the salt, pepper, bay leaves, and thyme. Cover with a tea towel and refrigerate overnight or up to 48 hours, turning once. Heat the oven to 200 degrees F. Rinse the duck and pat dry with a towel. Set the legs in a baking dish and tuck in the garlic cloves. Pour over enough fat to cover them, place over heat and when you see the first bubble, set it on a rimmed baking sheet in the oven and bake uncovered until the meat is very tender and shrinks away from the bone, about 4 hours. Cool slightly in the fat, then carefully lift them out. While the confit cooks, soak 2 wooden skewers in a saucepan and boil 5 minutes to sterilize. Lay in the bottom of two sterilized glass loaf pans (breaking the sticks if needed). Lay on the duck legs and ladle over the fat, leaving any juices behind. Make sure they are well covered. Cover with foil or plastic wrap, and refrigerate a week to mellow. To cook, remove the pans from the fridge and set in simmering water about 20 minutes, so you can pull the legs out without breaking. Heat the oven to 350 degrees F and lay the legs skin-side down with a little fat around them in a cast iron pan. Bake until hot, about 15 minutes. Remove and turn oven to broil. Turn legs skin-side up and broil to crispen skin, about 3 minutes.
Vegetable Tian Good olive oil 2 large yellow onions, cut in half and sliced 2 garlic cloves, minced 1 pound medium round potatoes, unpeeled 3/4 pound zucchini 1 1/4 pounds medium tomatoes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh thyme leaves, plus extra sprigs 2 ounces Gruyere cheese, grated Instructions: Preheat the oven to 375 degrees F. Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
Bleu Cheese and Bacon Burgers 4 tablespoons butter 2 tablespoons bleu cheese crumbles (recommended: Treasure Cave) 1 1/2 pounds lean ground beef 1/2 cup bleu cheese crumbles (recommended: Treasure Cave) 1/4 cup real bacon pieces (recommended: Hormel) 1 tablespoon Montreal steak seasoning (recommended: McCormick Grill Mates) Salt and freshly ground black pepper 4 onion rolls, toasted Lettuce, tomato, onion Sliced avocado, optional Instructions: For bleu cheese butter: In a small bowl with a fork, smash together butter and 2 tablespoons bleu cheese crumbles; set aside. In a mixing bowl, stir to combine ground beef, 1/3 cup bleu cheese crumbles, bacon pieces, and steak seasoning. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns. Cover with plastic and set aside in refrigerator. Set up grill for direct cooking over high heat. Brush and oil grate before cooking. Salt and pepper burgers and place on hot grill. Cook for 4 to 5 minutes per side for medium. Serve hot on toasted onion roll. Spread with bleu cheese butter, lettuce, tomato, onion, and sliced avocado, if using. INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.
Smoked Salmon Spread 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced Instructions: Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Marinated Lamb Kebabs 1 pound plain yogurt (regular or lowfat) 1/4 cup good olive oil, plus more for brushing grill 1 teaspoon lemon zest 1/4 cup freshly squeezed lemon juice (2 lemons) 5 tablespoons fresh whole rosemary leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 pounds top round lamb 1 red onion Instructions: Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days. Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill. Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes. Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
Baja Lobster and Mango Salad 1 large orange 2 cooked lobster tails, shelled and meat chopped into bite-sized pieces 1/2 firm but ripe avocado, pitted, peeled and flesh diced 1 mango, peeled, pitted and diced 2 finely chopped scallions, white and pale green parts only 2 cups mixed baby greens salad mix 2 tablespoons extra-virgin olive oil 1 large lime, juiced Salt and freshly ground black pepper Instructions: Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions. Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat. Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.
Instant Pot Chicken and Dumplings 4 tablespoons unsalted butter 1 tablespoon baking powder 1 3/4 cups plus 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 1 cup whole milk, at room temperature 1 small onion, chopped 2 medium celery stalks, chopped 2 medium carrots, chopped 2 cloves garlic, minced 1 tablespoon fresh thyme leaves 2 cups chicken stock 1/2 cup dry white wine 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 1 cup frozen peas 1/4 cup chopped fresh flat-leaf parsley Instructions: Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave. Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside. Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off. Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.
Zucchini Noodles 2 zucchini 1 tablespoon butter 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/4 cup shredded Parmesan 3 Roma tomatoes, diced 2 cloves garlic, minced 3 fresh basil leaves, cut into chiffonade Instructions: Using a vegetable peeler, peel the zucchini into long ribbons. Set a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the skillet for 1 to 2 minutes. Sprinkle in some salt and pepper. Add the Parmesan, tomatoes and garlic and toss to heat through. Sprinkle over the basil and serve within a few minutes, before the zucchini gets too soft!
My Mother's Bread 1/4 cake fresh yeast (about 5 grams) 1/4 cup warm water 5 pounds all-purpose flour 1/4 cup salt 1 1/2 cups water, room temperature Instructions: Stir the yeast into the warm water and let stand until creamy and foamy, about 10 minutes. Add the yeast mixture to the flour and mix well. Add in the salt. Add as much water as needed, until dough comes together and is smooth. Move to a lightly oiled bowl. Cover with towel and let rise in a warm spot until double in size, about 30 minutes. Preheat the oven to 350 degrees F. Butter and flour 3 bread pans. Remove risen dough from bowl and punch down. Divide dough and put into prepared pans. Bake bread for 45 minutes, until it is blond in color. Lower the oven temperature to 275 degrees F and continue baking for another 45 minutes, or until nicely browned.
Spicy Steak Quesadilla 4 (12-inch) flour tortillas 1/2 cup grated Cheddar, plus 1/4 cup 8 ounces sirloin steak, grilled to desired doneness and thinly sliced 1 to 2 tablespoons minced jalapeno 1/4 cup salsa, plus more for serving Vegetable oil, for cooking Cilantro sprigs, for garnish Instructions: Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal. Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla. Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.
Deviled Eggs 6 large eggs 1/4 cup mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon yellow mustard Salt and pepper Paprika, for garnish Instructions: Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.
Mock Beef Tenderloin 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning 2 tablespoons Irvine Spices Garlic Pepper 1 1/2 to 2 pound beef shoulder 2 tablespoons grapeseed oil, divided 1 large red onion, sliced 2 cups white mushrooms (about 6 ounces), cleaned, trimmed and sliced Salt and freshly ground black pepper Instructions: Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to \cure\ the meat.) Preheat oven to 425 degrees F. In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes. While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper. Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes. Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms.
Christmas Stuffing with Bacon 8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces 4 1/2 cups low-salt chicken broth 3 tablespoons chopped fresh thyme 1 1/4 cups short-grain brown rice 1 1/4 cups wild rice 2 tablespoons unsalted butter, at room temperature 2 tablespoons extra-virgin olive oil One 14-ounce bag frozen pearl onions, thawed 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 12 ounces (3 large) portobello mushrooms, shredded or thinly sliced 8 ounces Brussels sprouts, trimmed and thinly sliced 1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional Instructions: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels. For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork. For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes. Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.
Sausage, Pumpkin and Arborio Soup 2 tablespoons EVOO, plus more for drizzling 1 pound bulk Italian sweet sausage with fennel 3 to 4 cloves garlic, chopped 1 onion, chopped 1 large bay leaf 1 butternut squash or small pumpkin (2 pounds), peeled and cut into 3/4-inch dice Kosher salt and freshly ground pepper Freshly grated nutmeg 6 cups chicken stock 2 cups half-and-half 1 small bunch Tuscan kale, stemmed and chopped 3/4 cup Arborio rice A few fresh sage leaves, torn Shaved Parmigiano-Reggiano, for serving Instructions: Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes. Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage. Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.
Swordfish and Spaghetti with Citrus Pesto 1 pound spaghetti pasta (recommended: Barilla) 1 bunch fresh basil, about 3 cups leaves 1/2 cup toasted pine nuts 1 clove garlic 1 lemon, zest grated and juiced 1 orange, zest grated and juiced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1 cup grated Parmesan 4 (6-ounce) swordfish steaks Extra-virgin olive oil Salt and freshly ground black pepper 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 pasta and reserve 1/2 cup of the pasta liquid. Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet. Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.
Summer on the Porch Punch 1 1/2 oz. vodka 1 1/2 oz. sweet red vermouth 1 oz orange curacao 1/2 oz. gin (Tanguary No. 10, if possible) 1/2 oz. cherry brandy 1-2 dashes bitters 2 oz. ginger ale 2 oz. lemonade (sparkling, if possible) Splash club soda (only if sparkling lemonade is unavailable) Assorted summer fruits, sliced (peach, apricot, blueberries, raspberries, strawberries) Instructions: Combine vodka, vermouth, gin, curacao and cherry brandy in a pitcher. Fill with ice and stir to chill. Strain mixture into a highball glass filled with ice. Add one or two small slices each of peach, apricot and strawberry and two or three of each type of berry to the middle of the glass and some on top. Add bitters. Add ginger ale and lemonade. Garnish with mint leaves and lemon rind.
Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens 1 (12-ounce) rib-eye steak Jerk seasoning, recipe follows Plantains, recipe follows Collard Greens, recipe follows 1 tablespoon allspice 1/4 teaspoon ground cinnamon 1/4 cup light brown sugar 1 teaspoon red pepper flakes 1/4 teaspoon ground cloves 1/4 teaspoon ground cumin 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons canola oil Canola oil 1 ripe plantain 4 ounces butter 1/4 cup finely chopped fresh scallions 1/4 cup honey 1/4 cup finely chopped fresh parsley leaves 12 ounces fresh collard greens, coarsely chopped 1 tablespoon butter 1/4 cup finely diced onion Crushed red pepper flakes 1/4 cup chicken stock Kosher salt and freshly cracked black pepper Instructions: Preheat grill or grill pan on high heat. Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens. In a medium bowl, combine all ingredients with 2 tablespoons of canola oil. Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon. Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain. In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.
Quintessential Mac N Cheese 5 cloves chopped garlic, plus 3 cloves whole garlic 3 bay leaves Salt Freshly ground black pepper 1 teaspoons paprika, plus more to taste 1 teaspoon smoked paprika 3 quarts water, boiling 1 pound dry elbow macaroni 1 teaspoon dry mustard Olive oil, to taste 1 pound aged sharp Cheddar 3/4 cup white Cheddar 3 ounces Asiago 3 ounces Pecorino 3 ounces Gorgonzola 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 1/2 cups heavy whipping cream 1/3 cup creme fraiche 1 teaspoon dry mustard 1 tablespoon Dijon mustard 1 teaspoon paprika 1/2 teaspoon smoked paprika 1 lemon, juiced, 1/2 lemon, zested 2 teaspoons finely ground Mediterranean sea salt 2 teaspoons ground black pepper 3 organic eggs, beaten 1 cup olive oil 1 lemon, zested 2 ounces basil leaves 2 ounces raw pine nuts 1-ounce feta cheese Salt Freshly ground black pepper 1 cup heavy whipping cream 1/3 cup creme fraiche 1 tablespoon Dijon mustard 1 teaspoon dry mustard 1 teaspoon paprika Salt Freshly ground black pepper French bread, cut diagonally Unsalted butter, as needed Instructions: For the pasta: Prepare pasta stock by adding 5 cloves garlic, bay leaves, salt, pepper, paprika, smoked paprika, to the water. Bring to a boil and simmer for 15 minutes. Remove from heat. Strain stock and return liquid to the pot. Bring to a boil and add macaroni until done. Strain pasta and toss with dry mustard. Toss in salt, pepper, and olive oil to taste. Grate all the cheeses, making sure to keep Asiago and Pecorino separate from the Cheddars. Crumble the Gorgonzola cheese. Melt the butter and add the flour through a fine-mesh sieve. Add cream and creme fraiche. Add dry mustard, Dijon mustard, paprika, smoked paprika, lemon juice, lemon zest, salt, and pepper. Add Gorgonzola and Cheddar cheeses to the sauce, returning to low heat. Add the pasta to the cheese sauce and add egg, combine well. Top with grated Asiago and Pecorino. Put in individual crocks and bake until bubbly golden brown, about 20 to 25 minutes. For the pesto: Blend the olive oil, lemon zest, basil, pine nuts, feta, salt and pepper in a blender or food processor to make basil pesto. In a saucier, combine the heavy cream, creme fraiche, Dijon mustard, dry mustard, paprika, salt, and pepper. Cook on medium heat until flavors meld and sauce reduces. Cut bread into 8 toastettes. Season with salt, pepper and butter. Put in oven to toast. Remove and drizzle with basil pesto and cream sauce. Serve macaroni and cheese and serve immediately with toastettes.
Cinnamon Latte Rolls 2 packages crusty loaf French bread dough 1/4 cup butter, softened 1/2 cup brown sugar, packed 1 teaspoon ground cinnamon 2 teaspoons instant coffee 1 stick butter, softened 3 cups sifted powdered sugar 1 teaspoon vanilla extract 1/4 cup milk 4 teaspoons instant cappuccino-flavored coffee mix Instructions: Remove dough from canisters, fold each roll of dough in half and wrap together loosely with plastic wrap. Place wrapped dough in the refrigerator and let rest at least 2 hours. Preheat oven to 350 degrees F. Lightly grease 2 (8-inch) cake pans. In a small bowl, combine brown sugar, cinnamon, and instant coffee. Set aside. On a lightly floured surface, place 1 piece of the folded dough on top of the other piece of dough and flatten. Roll dough into an 8 by 14-inch rectangle. Spread softened butter over surface of dough and sprinkle with the sugar-cinnamon-coffee mixture. Starting with the long edge, roll dough like a jelly roll. Cut into 12 pieces and divide between the 2 prepared cake pans. Bake 25 to 30 minutes until golden brown. Allow to cool 10 minutes before spreading with icing. For icing: In a medium mixing bowl with a handheld mixer, beat together softened butter and sifted powdered sugar adding the sugar 1 cup at a time. Beat until light and fluffy. Add remaining ingredients and beat until combined. Spread or drizzle over cooled rolls.
Ja'dilla (Jaden's Quesadillas) Eight 10-inch flour tortillas Cooking spray 4 cups shredded Cheddar 1/2 teaspoon seasoning salt, such as Lawry's 3 green onions, thinly sliced 4 tablespoons unsalted butter Prepared salsa and guacamole, for serving Instructions: Preheat the oven to 350 degrees F. Place 4 tortillas on a baking sheet greased with cooking spray or lined with parchment paper. Divide the cheese among the tortillas, sprinkling it evenly onto each tortilla. Sprinkle the seasoning salt over the cheese and then top with the green onions. Top each with the remaining 4 tortillas. Bake until the cheese is melted. Remove the quesadillas from the oven and slice into quarters. In a large skillet, melt 1 tablespoon of butter over medium-high heat and add 4 pieces of quesadilla. Toast the pieces in the pan until crispy and golden. Repeat with the remaining 3 quesadillas. Serve warm with salsa and guacamole.
Bloody Mary with Pickle Juice and Horseradish Ice Cubes 1 tablespoon fresh lime juice, chilled, plus 1/2 lime Celery Salt, recipe follows 2/3 cup seasoned tomato juice, such as V8 1/4 cup fermented pickle juice, taken from pickles such as Bubbies, chilled 3 tablespoons vodka, chilled 2 teaspoons (lightly packed) freshly grated horseradish or good-quality store-bought prepared horseradish Dashes hot sauce, such as Tabasco Horseradish Ice Cubes, recipe follows Fermented pickle spear Beef stick Small cube aged cheddar 2 teaspoons celery seeds 2 teaspoons fine sea salt 1 teaspoon freshly ground black pepper 2 cups whole milk 1/2 cup freshly grated horseradish or 6 tablespoons good-quality prepared horseradish 1 to 2 teaspoons sugar 1/4 teaspoon fine sea salt Instructions: Rub the edge of a pint glass with the cut side of the lime half and upturn the glass into a saucer of celery salt to create a salt rim. Add the tomato juice, pickle juice, vodka, lime juice, horseradish, hot sauce and a good pinch of celery salt to the pint glass. Stir to combine. Fill the glass with Horseradish Ice Cubes. With a short skewer, impale the top of the pickle spear, the beef stick and the cheddar cube, and set the skewer across the glass so that the pickle and beef stick are submerged in the drink and the cheddar hangs over the surface of the drink. Serve immediately. Mix the celery seeds, salt and black pepper together in a small bowl. Whisk together the milk, horseradish, sugar and salt. Pour into an ice cube tray and freeze until solid, 4 hours to overnight.
Gingerbread and Lemon Curd Trifle with Blackberry Sauce Nonstick vegetable oil spray 3 cups all-purpose flour 2 tablespoons ground ginger 2 teaspoons baking soda 1 1/4 teaspoons ground cinnamon 3/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 tablespoons minced crystallized ginger 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 cup (packed) golden brown sugar 3 large eggs 1 cup molasses 1 cup boiling water 2 1/2 teaspoons grated lemon peel Lemon Curd Filling, recipe follows Blackberry Sauce, recipe follows 2 (11-ounce) jars prepared lemon curd 2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks 2 pints fresh blackberries, or 1 bag frozen blackberries, thawed 1/4 cup sugar Pinch salt 2 tablespoons framboise (raspberry liqueur) 1 tablespoon fresh squeezed lemon juice Instructions: Position rack in center of oven and preheat to 350 degrees F. Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes. To assemble: Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving. Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle. Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.
Chorizo Refried Beans 4 links smoked Mexican chorizo 1/4 cup extra-virgin olive oil 1/4 white onion, finely diced 2 cloves garlic, peeled and chopped 2 (15.5 ounce) cans red kidney beans 1 to 2 cups low-sodium chicken stock Kosher salt and freshly ground black pepper Instructions: Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Transfer to a serving bowl.
Bacon, Mushroom, and Cheese Omelet 3 large eggs 2 tablespoons milk 1 1/2 tablespoons unsalted butter 3 strips crisply fried bacon 1 cup baby portobello mushrooms, sliced and cooked 1/4 cup grated gruyere cheese 1 scallion, sliced thin, for garnish Instructions: Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.
Smoked Duck Breast with Goat Cheese Grit Cake, Grilled Asparagus and Smoked Blueberry Sauce 1 cup ground grits 1 cup cream 4 tablespoons unsalted butter Kosher salt and ground black pepper One 8-ounce package goat cheese Olive oil, for oiling griddle 1/2 cup plus 2 tablespoons kosher salt 1 tablespoon ground black pepper Four 6- to 8-ounce duck breasts, skin on Olive oil or melted butter, for basting Kosher salt and ground black pepper 20 stalks fresh asparagus, woody ends cut off Oil, for seasoning 1 pint fresh blueberries 2 tablespoons dark brown sugar 1 shot (3 tablespoons) dark rum Instructions: For the grits: Add grits to 2 cups of water in a heavy-bottomed steel pot. Bring to a light simmer over low heat, stirring frequently. When the grits start to thicken to an oatmeal consistency, add 1 cup of water and continue to cook in the same manner. Repeat with 1 more cup water. Once the grits start to thicken once more, add the cream and continue to cook, stirring frequently, until the grits thicken again. Add the butter and allow to melt throughout. Season to taste with salt and pepper. Allow grits to cool, loosely covered, 2 hours, or up to overnight in the refrigerator. Reheat the grits over low to medium heat, stirring well, adding additional milk or cream if needed for the right consistency. Add the goat cheese and mix well. Add more salt and pepper if needed. Oil a hot skillet or griddle, then add a 6-ounce ladle or scoop of goat cheese grits. Cook through until a brown crust has developed on the bottom of the grit cake, about 5 minutes. Carefully flip the grit cake with a spatula or pancake turner, making sure to get between the crust and the skillet, rather than between the crust and the grits. Continue to heat through until a bottom crust has developed, roughly 5 more minutes. For the duck: Prepare a smoker or grill for indirect cooking at 225 degrees F. Stir together salt and pepper in a bowl. Lightly rub duck breasts with salt and pepper, and place in your smoker or over indirect heat on your grill. Cook, undisturbed, until lightly browned from the smoke and an instant-read thermometer inserted in the thickest part registers 150 degrees F, about 45 minutes. Remove from smoker and allow to rest at least 15 minutes. Preheat a grill (if you used a smoker) for cooking at 225 degrees F. To crisp the skin, lightly run a sharp knife in a cross-hatch pattern on the skin, then baste lightly with oil or melted butter. Place skin-side-down on the grill until skin is crispy but duck meat is not overcooked, about 5 minutes. For the asparagus: Meanwhile, preheat a grill for cooking over medium heat. Heat a large amount of water in a large stockpot over high heat. Add a generous handful of salt. Bring to a roiling boil. Add asparagus to the boiling water. (If you have a steamer basket, this is an excellent time to use it, as it makes fishing the asparagus out a breeze.) Cook the asparagus until just turning soft while still maintaining a bright green color. Remove the asparagus from the hot water and allow to cool completely, preferably in ice water. Rub the asparagus lightly with olive oil, salt and pepper. Place on the grill and cook until desired level of char appears on the stalks, about 5 minutes. For the smoked blueberry sauce: Meanwhile, add blueberries to a skillet or aluminum pan. Place blueberries in the smoker alongside the duck, taking care to leave room for air to circulate, and smoke until the berries take on a dusky midnight blue appearance, about 15 minutes. (Longer cooking will lead to stronger smoky flavor in the berries.) Remove the berries from the smoker, then heat them on the stove over high heat with the dark brown sugar. Add the dark rum, being careful of flames. Allow the alcohol to burn off and continue to heat the pan, stirring, until the sugar has dissolved, the berries have released some of their juices, and the sauce is thickened, about 10 minutes. Serve the duck breast over the grits with the sauce and asparagus.
Summer Garden Salad 1/2 cup buttermilk 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons chopped fresh dill 1 teaspoon garlic powder 1 teaspoon white vinegar Kosher salt and freshly ground black pepper 1 head green leaf lettuce, chopped 3 heirloom tomatoes, cut into wedges 4 mini cucumbers, cut into wedges 1 orange bell pepper, cut into chunks 1 red bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks Instructions: For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin. For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.
Chocolate Hazelnut Cupcakes 4 eggs 1/3 cup hazelnut liqueur, such as Frangelico 3 1/3 cups all-purpose flour 1 3/4 cups granulated sugar 1 cup hazelnut meal 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 12 ounces butter 1 cup sour cream 6 ounces unsalted butter 8 ounces powdered sugar 3 tablespoons torrone-flavored paste 2 cups powdered sugar 1/4 cup cocoa powder 1/4 teaspoon salt 1 pound 4 ounces unsalted butter 2/3 cup corn syrup 10.6 ounces chocolate hazelnut spread, such as Nutella Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside. In a medium bowl, whisk together the eggs and liqueur until blended, and set aside. In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes. For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed. For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy. To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.
Roasted Pear Sauce 4 red skinned Bartlett pears 1/2 cup extra virgin olive oil, divided 6 garlic cloves 2 shallots 1 quart chicken broth, low sodium 2 tablespoons fresh rosemary leaves 2 tablespoons balsamic vinegar Instructions: Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill. Wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil along with a little bit of water to create steam and seal. Place the packets on the hot grill and roast until soft, about 15 minutes. In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar. Add the grilled pears, roasted garlic and shallots to the saucepan. Cook until the mixture reduces by half. Transfer the sauce to a blender and puree until smooth. Serve with Leg of Lamb.
Biscuits de Chocolat Small Chocolate Cakes 2 (1-ounce) squares semisweet chocolate, grated 1 cup sugar 4 egg yolks 8 egg whites, beaten stiff 1/2 cup cake flour 2 tablespoons confectioners' sugar Instructions: Preheat the oven to 325. Beat the grated chocolate, sugar, and egg yolks in a bowl until thick and creamy. Fold in the stiffly beaten egg whites. Sift the flour over the mixture and fold it in gently. Set cupcakes papers out on a cookie sheet and spoon a small amount of batter - not more than 1/4 cup - into each one. Sift the confectioners' sugar over the batter. Bake immediately, until the tops are firm, about 15 to 20 minutes. Remove from oven and cool on a wire rack.
Pecan-Crusted Catfish with Spicy Cream Sauce Four 4-ounce catfish fillets Kosher salt and freshly ground black pepper 2/3 cup cornmeal 1/2 cup pecans 1/4 cup flour 1/2 cup milk 1 egg 1/4 cup vegetable oil 2 chunks yellow onion (about 1/4 small onion total) 1 clove garlic, smashed 1/2 cup chicken stock 1/2 cup white wine 1 tablespoon steak sauce Juice of 1/2 lemon (about 3 tablespoons) 3 tablespoons sour cream 3 tablespoons unsalted butter Rice or mashed potatoes, for serving Instructions: For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick). For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)
Levi's Homecoming Lamb 2 green onions, white tips removed, chopped 1/2 hot red chile, preferably Scotch Bonnet, seeded and finely chopped (wear gloves) 3 tablespoons finely chopped fresh mint leaves 6 allspice berries 3 fresh thyme sprigs, leaves picked Juice of 2 limes 1 tablespoon olive oil Kosher salt and freshly ground black pepper 4 (4.5-ounce) lamb rumps (top round lamb) 3 tablespoons sunflower or groundnut oil (peanut) 1/3 cup water 4 ounces Jamaican or Irish stout 1 1/2 tablespoons brown sugar Fresh mint sprigs, for garnish Rice and Peas, recipe follows 1 fresh coconut 3 1/3 cups warm water, plus more as needed 1 (14-ounce) can black beans, drained and rinsed 1/2 onion, coarsely chopped 1 hot red chile, preferably Scotch Bonnet, whole and undamaged 1 green onion, bruised with a rolling pin 1 clove garlic, peeled 7 allspice berries 2 fresh thyme sprigs 2 tablespoons butter Kosher salt and freshly ground black pepper 16 ounces Basmati rice Instructions: For the paste: Pound the green onions, chile, mint leaves, allspice berries, thyme leaves, lime juice, olive oil, salt, and pepper in a mortar and pestle, grinding them as hard as you can. For the lamb: Wash the lamb rumps and pat them dry with paper towels. Mix the spice paste with the lamb in a bowl, using your hands to get it well coated. Cover the bowl, and let the meat rest for at least 1 hour, or overnight, in the refrigerator. Heat the oil in a medium-sized heavy-bottomed saucepan. Once hot, add the lamb. Immediately cover the pan with a lid, and turn the heat down to medium. Cook for 5 minutes. Swirl the water in the bowl in which the lamb was marinated and add the liquid to the pan. Cover once again and cook for another 5 minutes. In a small bowl, combine the stout and brown sugar. Now, remove the lid, add the stout mixture, and bring everything to a boil. Immediately reduce the heat to low, and cook for around 8 minutes, or until the lamb is cooked through. The cooking juices should evaporate, leaving you with a lovely, dark and glossy stew with a bitter, hot, and sweet flavor. Garnish the dish with fresh mint sprigs and serve with Rice and Peas. To make Rice and Peas: First break into the coconut. Choose one of the 3 eyes that you are most likely to be able to puncture. Cook's Note: Youll see them at one end. Only one will work. Try to penetrate the eye with a strong, sharp-tipped knife. If the hole doesnt give, try the others. Pour the coconut water out through its eye and set it aside in a small bowl. Smash the coconut open, and, using a small, sharp knife, lever the coconut flesh away from the shell. Cook's Note: Doing this outside against some concrete is a good idea. Grate the coconut into a bowl. Pour 2 3/4 cups water over the shreds, and stir. Strain the coconut flesh from the water in fistfuls, and squeeze out all its juices over the bowl. Place the squeezed clumps of grated coconut into a sieve, transfer the coconut water to a saucepan and tip the squeezed coconut back into the bowl. Cover the coconut shreds with the remaining clean water and, once again, lift the coconut flesh up from the water in fistfuls and squeeze out all its juices. Transfer the prepared coconut water to the saucepan, and discard the squeezed-out flesh. If desired, incorporate the fresh coconut water to the saucepan at this stage. Then, add the black beans, onion, chile, green onion, garlic, allspice berries, thyme, butter, and adjust their seasonings with salt, and black pepper. Bring everything to a boil, cover, and then turn down the heat to medium, and simmer for 15 minutes. Meanwhile, rinse the rice under cold running water until the water runs clear. Drain the rice, and then add the rice to the saucepan with the reserved prepared coconut water or base in the saucepan. You may need to add some additional water to bring the liquid about 1-inch above the level of the rice. Season the cooking liquid with salt, and black pepper, bring it to a boil, and then cover the rice immediately. Turn the heat down to its lowest level, and simmer for 15 to 20 minutes. Don't stir it and don't peek inside! Once the rice is tender, fish out the chile, green onion, and thyme sprigs, fluff the rice with a fork, and serve immediately.
Ceviche, a Cold Seafood Soup 2 1/2 lbs. white fish 1 1/2 lbs. bay scallops 2 Tbs. good quality extra virgin olive oil 1 jalapeno pepper 1 sweet white onion (Maui or Vidalia) 1 garlic clove 2 Tbs. handpicked whole small cilantro leaves juice of 5 limes (zest and reserve as garnish) juice of 5 limes (zest and reserve as garnish) juice of 2 lemons 3 red grapefruits 3 avocados salt pink peppercorns, coarsely ground white corn tortilla chips Instructions: Cut fish into half-inch cubes. Peel, deseed, finely dice and then mince jalapeno pepper. Finely dice sweet white onion and mince garlic clove. Pick cilantro. Zest and juice limes and lemon, reserving zest. Combine above ingredients with olive oil in a bowl and refrigerate for an hour. Zest, then remove grapefruit peel and cut segments from the pith. Peel and seed avocados and cut into small cubes. Combine lime, lemon and grapefruit zest and rough chop. Stir together marinated seafood mixture with grapefruit segments, avocado cubes and zests. Salt and pepper to taste. Serve with white corn tortilla chips.
Pickled Eggs 2 1/4 cups distilled white vinegar Kosher salt 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 1 tablespoon sugar 1/2 small yellow or white onion, halved and thinly sliced 1/2 to 1 Fresno or other hot red chile, thinly sliced 12 hard-boiled eggs, peeled Tips from 9 inner celery ribs 6 sprigs dill Instructions: Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes. Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving. To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)
Creamy Cheddar Grits 2 teaspoons kosher salt 1 cup fine quick-cooking grits (not instant) 1 1/4 cups half-and-half 2 tablespoons unsalted butter 1 1/2 cups grated aged sharp Cheddar cheese (4 ounces) 1/2 cup chopped scallions, white and green parts (4 scallions) 1/2 teaspoon freshly ground black pepper Grated Cheddar and chopped scallions, for garnish Instructions: Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes. Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
Rigatoni with Cabbage and Fontina Kosher salt 12 ounces rigatoni 2 tablespoons extra-virgin olive oil 4 ounces Canadian bacon, chopped 1 small onion, sliced 1/2 head Savoy cabbage, roughly chopped (about 10 cups) Freshly ground pepper 1/4 cup chopped fresh parsley 4 ounces fontina cheese, cut into small cubes 1/2 cup grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes. Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.
Sweet Heat Baked Beans 1 pound thick-cut bacon, cut into small pieces 1 large Vidalia onion, diced Four 15.5-ounce cans great Northern beans 1 cup molasses 1/2 cup tomato sauce 1/2 cup brown sugar 2 tablespoons yellow mustard 1 tablespoon garlic powder Kosher salt and freshly ground black pepper Candied Jalapenos, recipe follows 1 pound jalapeno peppers 1/4 cup brown sugar 1/2 teaspoon granulated garlic 1/2 teaspoon ground mustard 1/2 teaspoon cayenne pepper Pinch kosher salt 2 tablespoons olive oil Instructions: Preheat the oven to 350 degrees F. Cook the bacon in a large ovenproof saucepan or Dutch oven until the fat is rendered and the bacon is crisp, about 7 minutes, then set aside to drain on a paper towel. Add the onion to the pan and cook until softened, 8 to 10 minutes. Add the beans, molasses, tomato sauce, brown sugar, mustard, garlic powder, 1/4 cup water and salt and pepper to taste and stir to combine well. Let the mixture simmer for a minute or so. Transfer the pan to the oven and bake, uncovered, until the beans are very tender and dark and the sauce is thick, 1 1 /2 to 2 hours. Transfer to a serving dish and top with Candied Jalapenos and bits of bacon. Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Thinly slice the jalapenos and place in a single layer on the prepared baking sheets. Combine the brown sugar, granulated garlic, mustard, cayenne pepper and salt in a small bowl. Brush the slices of jalapeno with the olive oil. Sprinkle the sugar and spice mixture over the top. Bake until the jalapenos are crispy, 20 to 25 minutes. Set aside to cool.